Page 88 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 88
Sandwich Management
od of sensory evaluation based on what we choose to evaluate. The sensory
procedures are divided into two big groups; the first being analytical tests.
These tests are laboratorial assessments used for the evaluation of products.
This is done in case of differences and similarities to identify sensory char-
acteristics. The second group are affective tests completed by the public,
known as acceptance tests. With these kind of tests we evaluate the quali-
ty, popularity or acceptance of products from the customer point of view.
Moreover, we are trying to establish what the primary motivation is for a
customer to select specific dishes over others.
Affective tests are carried out in different environments such as public
spaces (schools, kindergartens, shops, streets, homes). Participants are usu-
ally in bigger groups from 10–100 participants. They are randomly selected
without any specific background knowledge of evaluating dishes and are
88 a representative pattern of defined population (group of consumers). We
can use both of the described tests for those who do not have experience in
evaluating dishes (giving points on the basis of personal reaction, comfort,
discomfort at the time of testing). This kind of evaluation answers whether
the customer recognizes the difference between the products. The question
given has to be clear and similar to what we did in our survey:
– do you prefer our product over our competitors?;
– would you liek to see them changed?;
– can we change the ingredients without causing the negative de-
cline from the market?.
People who come in the selection for carrying out degustation have to
fulfil several requirements. They should have specific propensities or resist-
ances toward specific ingredients. The evaluators need specific abilities to
express their views appropriately, responsibly and reliably. They must also
have good concentration, sensory memory and endurance. They have to be
able to showcase their enthusiasm during group work, be capable of quick
reactions and not be timid or too critical (Gričar 1999). One of the main
impacts of globally standardized analyze is a health condition of evalua-
tor. The influence of medicine occurs at high levels of nitride chloride (salt)
when a person deals with high levels of blood pressure. Heart patients have
significantly higher possibilities to detect a bitter taste. For all of the afore-
mentioned, a physical condition or tiredness in the evaluator can play big
role. Subsequently, you can see a presention for the contents of the affective
test carried out during the project:
od of sensory evaluation based on what we choose to evaluate. The sensory
procedures are divided into two big groups; the first being analytical tests.
These tests are laboratorial assessments used for the evaluation of products.
This is done in case of differences and similarities to identify sensory char-
acteristics. The second group are affective tests completed by the public,
known as acceptance tests. With these kind of tests we evaluate the quali-
ty, popularity or acceptance of products from the customer point of view.
Moreover, we are trying to establish what the primary motivation is for a
customer to select specific dishes over others.
Affective tests are carried out in different environments such as public
spaces (schools, kindergartens, shops, streets, homes). Participants are usu-
ally in bigger groups from 10–100 participants. They are randomly selected
without any specific background knowledge of evaluating dishes and are
88 a representative pattern of defined population (group of consumers). We
can use both of the described tests for those who do not have experience in
evaluating dishes (giving points on the basis of personal reaction, comfort,
discomfort at the time of testing). This kind of evaluation answers whether
the customer recognizes the difference between the products. The question
given has to be clear and similar to what we did in our survey:
– do you prefer our product over our competitors?;
– would you liek to see them changed?;
– can we change the ingredients without causing the negative de-
cline from the market?.
People who come in the selection for carrying out degustation have to
fulfil several requirements. They should have specific propensities or resist-
ances toward specific ingredients. The evaluators need specific abilities to
express their views appropriately, responsibly and reliably. They must also
have good concentration, sensory memory and endurance. They have to be
able to showcase their enthusiasm during group work, be capable of quick
reactions and not be timid or too critical (Gričar 1999). One of the main
impacts of globally standardized analyze is a health condition of evalua-
tor. The influence of medicine occurs at high levels of nitride chloride (salt)
when a person deals with high levels of blood pressure. Heart patients have
significantly higher possibilities to detect a bitter taste. For all of the afore-
mentioned, a physical condition or tiredness in the evaluator can play big
role. Subsequently, you can see a presention for the contents of the affective
test carried out during the project:
