REFERENCE SCALES FOR EVALUATING SENSORY CHARACTERISTICS OF FOODS AND THE METHODS FOR EVALUATING SENSORY CHARACTERISTICS THEREBY

摘要

PURPOSE: A method for evaluating functional characteristic of foods using regression equation is provided to be used for new product development, processing, product quality management, and marketing. CONSTITUTION: A method for evaluating functional characteristic of food comprises: a step of setting reference scale with intensity of functional characteristic of foods; a step of preparing standard material corresponding to anchor point of intensity of each functional characteristic on the reference scale to evaluate functional characteristic thereof; and a step of comparing with the intensity of functional characteristic of the standard material to numerically evaluating functional characteristic of a food sample.