Taste sensations: the role of sensory analysis in controlling the quality of food products

Abstract

The aim of the study was to investigate the factors that affect a persons subjective perception of food safety. Normative legal acts and documents regulating society as a whole and food products in particular were used during the study. It was proven that preserving and enhancing the specific sensory properties of a food product by changing its chemical composition using falsification methods, cheaper and less nutritious components, is a dangerous direction in the development of food technologies and the evolution of the food system. This approach can lead to a dissonance between the perception of the product as tasty and its nutritional value, which determines its health-preserving effect. The objective assessment of food safety is currently ensured (or should be ensured) by instrumental methods of quality control of food products, which are used in a system that includes both internal (production) control and external (state veterinary and state sanitary and epidemiological) supervision.