APPLICATION OF SENSORY EVALUATION OF FOOD TO QUALITY CONTROL IN THE SPANISH FOOD INDUSTRY
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):71–76
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ABSTRACT
Sensory evaluation of food is a growing science, which is of particular interest for typical products such as those having a Protected Designation of Origin (PDO). The fields of application are quite diversified, and include basic and specific characterization of the various typologies within the PDO areas, research of market sector preferences, quality control, instrumental technique verification, and the protection of “typicity” against imitations. This manuscript will concentrate mainly on two products: (a) virgin olive oil and (b) turrón. Virgin olive oil will be used as the model to imitate by other products in Spain, for example turrón. The International Olive Oil Council (IOOC) is the organism dedicated to look after the quality of virgin olive oil, which was the first food in Spain incorporating sensory criteria in its commercial classification. The IOOC provides readers with all information required to scientifically carry out sensory evaluation of olive oils. Jijona and Alicante turrón (semi-solid and solid products, respectively) are typical Spanish confectionery products made from toasted almonds, sugars and honey and manufactured in a traditional way. Up to date, turrón is commercially classified according to its almond content; however, this commercial classification does not ensure consumer with a high quality product. Now, the Regulating Council of the Specific Denominations Jijona and Alicante Turrón is working in the incorporation of sensory evaluation as the second quality criteria for its commercial classification, following the example of virgin olive oil.
ISSN:1230-0322