CORRELATION BETWEEN SENSORY PERCEPTION AND FOOD PRODUCT
This article presents the data obtained during a series of experiments on the effect of food composition on organoleptic perception of it. Organoleptic perception of products is formed in the system of taste, olfactory, tactile, visual modalities, signs of modality, intensity of signs of modality, which are created and changed through a combination and variation of qualitative and quantitative parameters of «taste», «odorous», «texture», «color» ingredients in the formulation of the product. A product consisting of cow’s milk, vegetable oil, granulated sugar, citric acid, and xanthan gum was used as a model one. Evaluation of organoleptic perception was carried out with various ratios of ingredients in the product according to the developed procedure using the hedonic scale in the following evaluation categories: «pleasant», «rather pleasant,» «rather unpleasant», «unpleasant». The research results are presented as experimental data reflecting the correlation of the organoleptic perception of the model product with the change in the intensity of pair taste characteristics: «sweet» and «salty»; «sweet» and «sour», as well as the effect of the vegetable oil content on organoleptic perception of the product. Based on the results of the research, a number of practical conclusions have been made about the effect on organoleptic perception of certain formulation qualitative and quantitative parameters essential for the development of products.