Analysing Food Products

Quantitative analysis Weight: digital scales are used to compare the weight of two products Volume: measuring the volume of some food is to use a graduated measuring jug Size: height or circumference are measured to compare either the product before and after cooking, or to compare different products with each other. The size can be measured via a ruler or tape measure

Colour: compute technology enables companies to make accurate colour comparisons between products. A five-point colour gradation scale can be used e.g. Very pale-> very dark Viscosity: flow test to measure the viscosity of products e.g. Mayonnaise and oil Chemical analysis: calculating the nutrients in a food product.

Qualitative analysis Appearance: colour, shape, size and surface texture. Aroma: chemicals are released from food in order for us to smell them, in which they evaporate into the air and are breathed through the nose Flavour: sweet, sour, bitter, salty and umami ( savoury ) Texture: appearance and mouth feel

Sensory analysis tests Preference Tests: try to establish how much or little a tester liked or disliked a given product e.g. Rating food 1-10, describing food and using facial descriptors Difference tests: determine whether consumers can tell the difference between samples of food e.g. Triangle test and two-out-of-five tests Profiling tests: detailed description of the sensory properties of the product E.g. Trained tasters will complete a profile or descriptive tests