Table 7 Form for sensory evaluation of products
From: Research on soybean curd coagulated by lactic acid bacteria
Index | Features | Deduction | Scores |
|---|---|---|---|
Morphology | Neat block type, no broken edges, no missing angle | 5 | |
Irregular block type | 0.1 ~ 1.0 | ||
Broken edges | 0.1 ~ 1.5 | ||
Loose | 0.1 ~ 2.5 | ||
Color | Oyster white | 5 | |
Slight yellow | 0.1 ~ 1.0 | ||
Lack of luster | 0.1 ~ 2.0 | ||
Nonuniform color, and the color is not correct | 0.1 ~ 2.0 | ||
Taste | Delicate taste, flexible, good toughness, moderate hardness | 5 | |
Delicate taste, but lack of flexible | 0.1 ~ 1.0 | ||
The taste is a little rough, a little softer or stronger | 0.1 ~ 2.0 | ||
Rough texture, obvious grainy feeling | 0.1 ~ 2.0 | ||
Flavor | Pure and accurate aroma, has the particular flavor of soybean curd gel, and no beany odor | 5 | |
Aroma is not obvious , or lack of specific flavor of soybean curd gel | 0.1 ~ 1.0 | ||
Inaccurate aroma and has slightly beany odor that affects the aroma | 0.1 ~ 1.5 | ||
Bad smell , or full of beany odor | 0.1 ~ 2.5 |