The Flavor Profile Method

Question 1

Factors effecting the aroma in food

Answer 1

Food Processing Food Storage

Question 2

Food Processing

Answer 2

Thermal treatments; canning,
new raw material;
fermentation defects;
preservation.

Question 3

Food Storage

Answer 3

Microbial deterioration;
reaction of food constituents
(E.g., oxidation, non-enzymatic
browning); transfer of aroma
compounds from other food or
packaging material.

Question 4

Components of the flavor profile

Answer 4

1. Overall impression
2. Identification of perceptible aroma and flavor attributes
3. Intensity of each attributes
4. Order in which these character are perceived (order of
   appearance)
5. Aftertaste

Question 5

Screening Process Panelist are selected based on test for taste, taste
intensity and olfactory discrimination and
description through:

Answer 5

1. Identification test
2. Basic taste test
3. Ranking test
4. Arrangement test (integrative measurement)
5. Odor recognition test

Question 6

Candidates are evaluated and rated on the following attributes:

Answer 6

a. Interest in flavor and odor evaluation
b. Ability to function cooperatively in a group
c. Ability to effectively communicate opinions
d. Confidence to report what one perceives
e. Personal experiences that may contribute to flavor and odor
analysis
f. Availability for panel work

Question 7

Panelist are provided with several

Answer 7

reference samples representing the
product range.

Question 8

The data are generally reported
based on

Answer 8

final consensus profile
in tabular form, principal
component analysis, Analysis of
variance (ANOVA)