Formation of assessors that will be used in the activity of evaluation of the sensory quality of flavoring

Abstract

This work was carried out at the Flavoring Industries, its commission evaluation was updated on new trends in quality sensory, conducting a bibliographic search on the selection and training of evaluators. The information was processed using the content analysis and synthesis method. Attributes of flavorings, their acceptance-rejection zones, defects, and a methodology for selection and training of new candidates were established. The results are useful to provide answers about the sensory quality of the flavorings produced by Industries and those received from other international firms.