Testování schopnosti hodnotitelů při senzorické analýze

The present thesis deals with testing the capabilities of assessors in sensory analysis focused on examining the sensitivity of the sense of taste. Evaluation was carried out among students of Faculty of Agriculture, University of South Bohemia in Ceske Budejovice, in splitting into different groups according to gender, age, field of study, health status, in terms of smokers-nonsmokers, depending on season and time of day at which the evaluation was conducted. At present, when occures the glut of food in economically developed countries, consumer visors besides nutritional choices and wholesomeness also sensory quality, which is the only one he can consider himself on the spot. Foods are preferred or rejected by the feelings that have developed on the basis of experience. It was therefore necessary to create an objective analytical method for assessing foods to ensure the elimination of interferences and subjective factors. A suitable method is called sensory analysis, in which the organoleptic properties of food are determined solely by human senses. It affects such qualitative indicators, which can not be characterized by instrumentation. The results obtained indicate that there are differences within the studied groups. More successful were: women than men, completely healthy assessors than assessors with mild symptoms of colds, winter (December 2014) group of assessors than spring (April 2015) group, morning group (7:00 to 10:00) than afternoon (12:00 to 15:00) group, assessors aged 22 years than other age groups, assessors Animal science than assessors in other fields. Smokers were surprisingly more successful than nonsmokers