ANALYSIS METHODS OF TASTING AS AN INSTRUMENT OF MARKETING DURING QUALITY FORMING OF NEW GRAIN PRODUCTS

摘要

The questions on application of the analysis method of tasting as an instrument of marketing during quality forming of the new, food products with the improved consumers’ qualities, have been considered in the article. When combining marketing methods of the consumers’ estimation with a descriptive and profiling method of the tasting analysis, one can obtain an expected “ideal gustatory and aromatic image” of the new product and application of visualization of these images gives an opportunity of obvious and quick comparison of the main indices of the product. The bread on the basis of the whole grain of wheat was taken as an example and application of the analysis methods of tasting during creating of “an ideal image” of the products, has been considered. It was used during the working out of recipe composition of the new product later on.