The main objectives of the action are:
1. to characterise relationships between instrumental data and sensory data and between consumer choice studies and sensory data;
2. to review and develop functional and applied models for food choice behaviour;
3. to establish a base for state-of-the-art of instrumental methods as relating to sensory perception of foods;
4. to improve compatibility of European food industries through fast and efficient transfer of results from research to applied product development, control and assurance.
The European food system has an urgent need to reflect the requirements of the consumer and at the same time to maintain traditional and cultural food values. The FLAIR SENS action represents coordinated research work by more than 40 organizations and a wide range of disciplines in this field.
The general awareness of models and statistical tools for analyzing data has been greatly increased and new statistical methods for analyzing data, especially Experimental Design and Generalised Procrustes Analysis are available.
Workshops have been organised on variety seeking and on the relationshops between consumer responses and instrumental measurement.
Methods for measuring the extent of proteolysis in cheese, together with the sensory and rheological properties have been developed. Through ring test methodology, procedures for proteolysis in cheese have been assessed concerning nitrogen fractionation, amino acid determination, chromatographic and electrophoretic techniques. A detailed procedure has been developed for the sensory analysis of hard cheese texture, in accordance with rheological basis.
Further research was oriented, to the development and harmonization of sensory and instrumental (biochemical and theological) methodologies for cheese characterization. The establishment of a guide for sensory analysis of texture, to be used by trained panels (and also to train panels), resulted in preliminary examination of the potential relationships to rheological data.
The European food system has an urgent need to reflect the requirements of the consumer and at the same time to maintain traditional and cultural food values. The FLAIR SENS action represents coordinated research work by more than 40 organisations and a wide range of disciplines in this field.