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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