Flavor Spectrum Descriptive Analysis
Strengthen abilities to detect & describe flavors/aromas across product categories
This course is a “how to taste” course and will provide in depth coverage on the components of descriptive flavor analysis to include the characteristics (qualitative), the intensity (quantitative), the timing (temporal), and the overall impressions. Attention will be given to the physiology of taste and olfaction and to application of descriptive analysis to the evaluation of specific products. Upon completion of this course, participants gain an understanding of the physiology and the process of how to develop a lexicon for a specific product category. Participants will have opportunities to practice tasting several types of products and thus understand how, with a common lexicon, individuals can communicate clearly and similarly about flavors. Flexibility of the Spectrum Descriptive Analysis Method for different project objectives will be addressed, including modified descriptive, screening, and qualitative descriptive analysis.
Who Should Attend
This workshop is intended for individuals who are involved in the development of food products and evaluation and who work in sensory evaluation, product development, or quality control. Experience in descriptive analysis is not required. The course provides a basic element of training and the process of tasting.
About the Course
- Physiology of Aroma and Flavor
- Components of Flavor Spectrum Descriptive Analysis
- Application of Descriptive Principles and Terminology for Specific Products
- Understanding the Descriptive Process
- Testing Controls
- Applications of Flavor Description
- Hands on Flavor Terminology Workshops: product categories dependent on participants’ focus