Page 87 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 87
Projects’ Interdisciplinarity
– Qualitative Analyses
Sensory Evaluation
Every buyer is able to detect and grade characteristics while consuming
prepared food. Sensory evaluation is the oldest way of testing the quali-
ty of a dish. We often evaluate ingredients when choosing or consuming
them, even if this is not done consciously. We accept or reject food based
on its impressions. Sensory evaluation consists of describing and grading
the characteristics of dishes using our senses. The senses function as instru-
ments for determining the quality or condition of the dish (Gričar 1999).
The evaluation of sensory characteristic are affected by the following influ-
ences: personal preference, prejudice, medical condition, social, cultural,
religious factors, climate conditions, general physical condition, education
or culture connected with food. A healthy human has five available senses
for evaluating and grading: smell, taste, hearing, sight and touch. The pro-
cess of sensory evaluation functions when peripheral receptors react to ex-
ternal stimulus with electrical impulses transmitted through our nervous
fibers into the central nervous system. Here the stimulus is registered (re-
ception), recognized (perception) and evaluated.
The following step is reflection and decision of this stimulus. In the
central nervous system we have an integration of separated sensory infor-
mation. Sensory receptors are detectors of physical and chemical changes
in environment and organism. These specialized receptor cells also known
as special receptor places which are usually responding only on one type of
stimulus (the taste stimulus does not activate visual receptor). Under cer-
tain circumstances the receptor cells can react to other stimulus, but the
feedback is worse (Gričar 1999). We opt for the most appropriate meth-
– Qualitative Analyses
Sensory Evaluation
Every buyer is able to detect and grade characteristics while consuming
prepared food. Sensory evaluation is the oldest way of testing the quali-
ty of a dish. We often evaluate ingredients when choosing or consuming
them, even if this is not done consciously. We accept or reject food based
on its impressions. Sensory evaluation consists of describing and grading
the characteristics of dishes using our senses. The senses function as instru-
ments for determining the quality or condition of the dish (Gričar 1999).
The evaluation of sensory characteristic are affected by the following influ-
ences: personal preference, prejudice, medical condition, social, cultural,
religious factors, climate conditions, general physical condition, education
or culture connected with food. A healthy human has five available senses
for evaluating and grading: smell, taste, hearing, sight and touch. The pro-
cess of sensory evaluation functions when peripheral receptors react to ex-
ternal stimulus with electrical impulses transmitted through our nervous
fibers into the central nervous system. Here the stimulus is registered (re-
ception), recognized (perception) and evaluated.
The following step is reflection and decision of this stimulus. In the
central nervous system we have an integration of separated sensory infor-
mation. Sensory receptors are detectors of physical and chemical changes
in environment and organism. These specialized receptor cells also known
as special receptor places which are usually responding only on one type of
stimulus (the taste stimulus does not activate visual receptor). Under cer-
tain circumstances the receptor cells can react to other stimulus, but the
feedback is worse (Gričar 1999). We opt for the most appropriate meth-
