is possible to obtain a full qualitative description and quantitative measurement of the
intensity of individual product properties [8]. To construct a product profile
(descriptor), the tasting commission was asked to quantify the values of the selected
descriptors on a given scale. The verbal scale of points has the following form: 0 - no
sign; 1. barely felt; 2 - weak intensity; 3 - moderate intensity; 4 - strong; 5 - very strong
intensity. The purpose of this method in our research is to determine the differences in
taste and smell of flavors of organic oat flakes of two producers.
Table 4 The generalized indicator of organoleptic properties
of organic oat flakes
Quality indicator
Weight
coefficient
Organic oat flakes ТМ
“Оrganic Country”
Organic oat flakes
TM “EcorodSpecial”
Х
av
Х
av
*К
Х
av
Х
av
*К
Appearance
0.2
5.0
1
4.8
0.96
Color
0.2
5.0
1
5.0
1
Smell and taste
0.4
4.8
1.92
4.8
1.92
Consistency
0.2
4.8
0.96
5.0
1
Total number of points taking
into account weight coefficient
4.88
4.88
During the research of the taste and smell of samples by the profiling method, the
following descriptors were taken into account: pleasant, evident, sweet, bitter, sour,
unpleasant, moldy, harmonious. The profilogram of the smell and taste of the oat flakes
samples is shown in Fig. 1.
Flakes of TM “Organic country”
Flakes of TN “Ecord Special”
Figure 1. Profilogram of smell and taste of flakes of oatmeal organic:
1 - pleasant; 2 - evident; 3 - sweet; 4 - bitter; 5 - sour; 6 - unpleasant 7 - moldy;
8 – harmonious
- 702 -