scholarly journals Sensory Analysis in Quality Control: The Gin as an Example

10.5772/21599 ◽  
2011 ◽  
Author(s):  
Montserrat Riu
Keyword(s):  
Quality Control ◽  
Sensory Analysis

scholarly journals Sensory Analysis – A contemporary Quality Control tool for Asava-Arishta

2020 ◽  
Vol 11 (3) ◽  
pp. 536-539
Author(s):  
Mehul Mehta ◽  
Saloni Ambasana ◽  
Shukla V J ◽  
Prajapati P K
Keyword(s):  
Quality Control ◽  
Sensory Analysis ◽  
Area Under Curve ◽  
Control Sample ◽  
Cost Effective ◽  
Operating Characteristics ◽  
Significance Level ◽  
Ancient Science ◽  
Quality Control Tool ◽  
Control Tool

Quality control of Ayurvedic medicines though being the need of the hour, is an arduous task. As Ayurveda encompasses the use of drug as a whole which leads to generation of a complex matrix. In such a scenario, selective and sensitive sophisticated analytical tools alone cannot serve the purpose. Besides, the ancient science of medicine is sensory driven. A number of sensory based quality standards in form of quality-attributes for drugs as well as critical end point for pharmaceutical operations are mentioned in the classics of Ayurveda. It is thus advisable to employ sensory based analytical methods for Quality control of Ayurvedic medicines. Henceforth, in the present study an attempt was made to develop a sensory based Quality control tool for discrimination of the market samples of Arjunaristha with regards to In-house prepared (Reference control) sample on the basis of smell and taste. Among the sensory methods available, Duo-Trio method was adopted. 40 pre-trained assessors were asked to identify the blindly coded sample analogous to Reference control. The results were analysed using Receiver Operating Characteristics (ROC) curve, Area Under Curve (AUC) and d-prime (d’) with the help of sensR package in R-studio ver. 1.0.143. In both the sample sets, Reference control sample was correctly identified with a significance level of P < 0.001 and Area Under Curve of 0.999 and 0.994 for each set respectively. Thus, it can be concluded that Sensory analysis method efficiently discriminated the Arjunaristha samples and thus can serve as a cost-effective routine quality control tool. 

scholarly journals ANÁLISE DESCRITIVA QUANTITATIVA APLICADA EM MEL DE ABELHAS (Apis mellifera): UMA REVISÃO

2012 ◽  
Vol 8 (2) ◽  
pp. 75-84 ◽  
Author(s):  
Samira Pirola Santos Mantilla ◽  
Érica Barbosa Santos ◽  
Laís Buriti de Barros ◽  
Mônica Queiroz de Freitas
Keyword(s):  
Quality Control ◽  
Apis Mellifera ◽  
Literature Review ◽  
Sensory Analysis ◽  
Nutritional Quality ◽  
Descriptive Analysis ◽  
Quality Standard ◽  
Sensory Properties ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive

Honey is a very popular product because of its flavor and aroma, aswell as its nutritional quality. Studies on the sensory analysis of honey help to understand their characteristics and their impact on the acceptability of the consumer. The QDA (Quantitative Descriptive Analysis) is a technique in which trained individuals identify and quantify the sensory properties of a product or ingredient in order of occurrence. This study performed a literature review about the ADQ, its importance in the sensory analysis of honey and the main sensory attributes identified in different honey bee. Meet the sensory properties of the product is great value for the quality control of honey produced in a given region, and their attributes should be described and quantified to ensure the production of honey with the same quality standard and without amendments

Implementing Sensory Analysis Principles in the Quality Control of PDO Products: A Critical Evaluation of a Real-World Case Study

2012 ◽  
Vol 28 (1) ◽  
pp. 14-24 ◽  
Author(s):  
I. Endrizzi ◽  
E. Aprea ◽  
F. Biasioli ◽  
M L. Corollaro ◽  
M L. Demattè ◽  
...  
Keyword(s):  
Quality Control ◽  
Real World ◽  
Sensory Analysis ◽  
Critical Evaluation

scholarly journals Sensory evaluation of albendazole suspensions

2002 ◽  
Vol 45 (4) ◽  
pp. 457-463 ◽  
Author(s):  
Marlene Maria Fregonezi-Nery ◽  
Sandra Helena Prudencio-Ferreira ◽  
Érika Maria Rosa Kedor ◽  
Marcela Maria Baracat ◽  
Francis Fregonezi Brinholi
Keyword(s):  
Quality Control ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Pharmaceutical Preparations ◽  
Stability Study ◽  
Suspension Stability ◽  
Sensory Test ◽  
The Difference

Sensory analysis was used in the albendazole suspension stability study. Three formulations were prepared and stored for 1, 3, and 6 months at 4 ±1, 26 ±1, 37, 50 and 65 ºC. Samples were evaluated through the difference from control sensory test using 24 trained judges in individual cabins. Although albendazole content was not altered in the conditions studied, sensory test showed differences between control and stored samples, except for one of the formulations stored under refrigeration for one month. These results have shown that the sensory evaluation is an important tool for quality control of pharmaceutical preparations, in association with chemical, physicochemical and microbiological tests.

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