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Published in Scientific Papers. Series B, Horticulture, Volume LXII
Written by Cătălina ITIGAN, Florin STĂNICĂ

Having a scientific foundation of more than two decades, sensory analysis is an easy method for assessing the quality of a food product by bringing its characteristic features to the public consumers’ attention. As a complementary method in food control and expertise, sensory analysis mirrors the outcome of certain physiological and psychological aspects of the tasters, which involve such actions as reception, recognition, ordering, description, and appreciation. Relying on the consumer’s first contact with the product, the analysis measures its sensory properties that affect the subjects’ choice power as well as their purchase decision. By describing the results obtained from the sensory analysis of apple chips, the present paper seeks to emphasize the importance of tasting in the presentation, refinement and promotion of the product. This objective was accomplished at the INDAGRA International Fair, which took place at Romexpo Bucharest on 4th November 2016. The apple chips and other food products were featured by the stand of the University of Agronomic Sciences and Veterinary Medicine of Bucharest. 191 people, 21-60 years old, were invited to visit the stand of the University of Agronomic Sciences and Veterinary Medicine Bucharest and taste the products. The apple chips were evaluated for different organoleptic features like appearance, taste and aroma as well as for the general impression to simulate a possible authentication of the product as a preferred registered trademark. At the same time, the experiment aimed to emphasize the importance of nutraceutical fruit consumption by attracting the consumer’s attention with the present analysis and through raising awareness of healthy food and eating. The paper presents the results, being an important step to follow with the serial production of the tested products

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