Workshop summary: sensory shelf-life testing.

摘要

This article summarizes 3 workshop presentations. The first presentation covers aspects related to the sensory shelf-life of new products. A distinction is made between industrial products where the consumer does not tolerate any difference between the fresh and aged products, and other products, perceived as being more natural, where the different-but-acceptable concept applies. The reversed storage tests, aimed at having samples with different storage times available for evaluation at the same session, are also discussed. In the second presentation, issues that arise when the demands on time schedules are difficult to comply with. The main point is that without an understanding of the mechanisms responsible for the sensory deterioration of the product, proper shelf-life estimations cannot be made. The final presentation describes different statistical approaches that can be used to model the sensory shelf-life of foods..