The Department of Food Technology & Nutrition sent all necessary materials for the practical course Sensory Analysis home to the students. This way, students could gather practical sensory experience despite the pandemic.
The COVID19-pandemic did not allow students to attend the practical course Sensory Analysis at MCI, which is why all materials were sent home to the students.
Dr. Verena Wiedemair prepared all samples in the sensory laboratory at MCI for this special practical course. She then put the tubes with the clear solutions for taste determination and chocolate samples in envelopes. Additionally, 2 cl plastic cups as well as material for data evaluation were also put in the shipping bags. © MCI
The envelopes contain all the materials. © MCI
The practical course consists of two parts: First students need to determine the taste (sweet, sour, bitter or salty) of various clear solutions and then they have to describe the sensory profile of a food.© MCI
At home, students opened the envelopes. Prior to the sensory analysis, students were asked not to smoke, not to drink coffee or alcohol and not to eat spicy meals. Additionally, students had to ventilate the room where they perform the sensory analysis, and reduce distractions, such as noise and cell phones, as best as possible. © MCI
For the first part of the sensory analysis reference substances (citric acid for sour, salt for salty, caffeine for bitter, sucrose for sweet) were dissolved in deionized water by the course lecturer. Students needed to concentration to determine the taste of the clear solutions. © MCI
Lastly, students had to complete a “sweet” task: The sensory description of three different chocolate samples. Students described the taste, smell, texture and colour of the samples and evaluated the intensity of each attribute on a numeric rating scale. © MCI
This way, students could complete the complete practical course Sensory analysis despite the lockdown. © MCI
