ABSTRACT
Quality control in general means controlling of quality of the material before final packaging; it also includes control of the processes used in manufacture, storage requirements and transport facilities. Sensory evaluation is the sensory science that is related with presentation of the stimulus to the human subject and then evaluation of the human subject’s response toward the stimulus. Instrumental analysis is carried out for evaluation of both physical and physio-chemical characteristics of flavor components in flavor industry. A new method pertaining to scaling methodology includes magnitude estimation which refers to a class of psychophysical scaling method. Flavor analysis based on color evaluation, which is checked using Nessler’s tube. The criteria for rejection of flavor sample depend on the difference of the color and flavor of the new flavor batch with the older retained sample batch. Instrumental analysis is carried out for evaluation of both physical and physio-chemical characteristics of flavor components in flavor industry.
