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Sensory tests-storage testing
Description
Test turnaround time: 9 working days;
Optimal sample quantity for testing: 1 sealed package/for 300g bulk products;
Test details:
| Matrix | Test methodology | Differentiators |
| Milk and dairy products | PN-ISO 22935-2:2013-07 | Appearance, odor, texture, taste |
| Fish and seafood | PN-A-86767:1986 – archival standard | Appearance (fleshiness, damage, dressing, appearance of inside of body cavity, color), smell, texture, taste |
| Fish preserves | PN-A-86732:1992 (archival standard) | Appearance (mirror and correctness of positioning, correctness of fish dressing and preparation, color of fish), color (of liquid and solid ingredients), texture (of liquid and solid ingredients), aroma, taste, culinary readiness, internal condition of packaging |
| Smoked fish preparations | PN-A-86772:1985(archival standard) | Appearance (surface condition, skin and tissue damage, belly condition, skin and meat color), smell, texture, taste |
| Meat and offal of slaughter animals | PN-A-82000:1965 (archival standard) | Appearance (processing, surface condition, cleanliness, color), odor, texture, taste |
| Poultry meat in pieces | PN-A-86524:1994+A1:1998 (archival standard) | Appearance, color, aroma |
| Meat preparations - cold cuts | PN-A-82062:1988 (archival standard) | Exterior appearance (shape, size, casing, correctness of casing filling, bar color), appearance in cross-section (color), aroma, texture (crumbling, binding, tenderness, juiciness), taste |
| Meat preparations - canned | PN-A-82056:1985 (archival standard) | Exterior appearance of canned block (shape, color), appearance of canned block in cross-section (color), aroma, texture (tenderness, juiciness, degree of binding, arrangement and quality of ingredients), taste |
| Meat and meat preparations - Minced meat
| PN-A-82009:1997+Az1:1998 (archival standard)
| Appearance, color, aroma |
| Poultry products - Poultry carcasses
| PN-A-86520:1998 (archival standard)
| Appearance, color, smell |
| Poultry products - Poultry offal
| PN-A-86523:1995
| Appearance, color, aroma |
| Non-alcoholic beverages | PN-A-79033:1985 (archival standard)
| Clarity, color, taste, smell, CO2 saturation |
| Ready-to-cook food | PN-A-82107:1996 | Before and after preparation: general appearance (surface and cross-section), texture, aroma, taste |
| Baked goods | PN-A-74108:1996 | External appearance, crust (color, thickness, other characteristics), crumb (elasticity, porosity, other characteristics), aroma, taste |
| Pasta | PN-A-74130:1993 (archival standard) | Uncooked appearance and smell, cooked appearance, cooked smell and taste, minimum cooking time |
| Products and semi-finished pastry products | PN-A-74252:1998 | Appearance (shape, color, surface, break/section), aroma, taste, texture |
| Jam | PN-A-75100:1994+Az1:2000 | Appearance (color), aroma, texture, taste |
| Fruit products. Southern fruit juices | PN-A-75959:1997 +Az1:2001 (archival standard) | Appearance, color, aroma, taste |
| Fruit products. Forest fruit juices | PN-A-75965:1998 (archival standard) | Appearance, color, aroma, taste |
| Fruit preparations. Nectars | PN-A-75956:1994 (archival standard) | Appearance, color, aroma, taste |
| Vegetable and fruit and vegetable products. Juices | PN-A-75958:2002 (archival standard) | Appearance, color, smell, taste |
| Fresh mushrooms | PN-A-78509:2007 (archival standard) | Appearance, processing, presence of impurities, presence of rotten, steamed mushrooms, slippery, with symptoms of mold, presence of damaged mushrooms, shape, color, smell, taste, firmness, Presence of damaged mushrooms, shape, color, smell, taste, firmness
|
| Mushroom products | PN-A-78509:2007 (archival standard) | Appearance of mushrooms, appearance of marinade, color, odor, taste, firmness, presence of impurities, presence of damaged mushrooms |
| Food concentrates | PN-A-79011-2:1998 + Az1:2000 + Az2:2008 | Before and after preparation: Appearance, color, odor, texture, taste |
| Food concentrates | PN-A-79011-2:1998 +Az1:2000 +Az2:2008 | Appearance and color, aroma, solubility in water, infusion color, infusion clarity, infusion taste and aroma< |
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