Analytical and sensory monitoring of food products – needs for achieving quality competence

Abstract

Analytical and sensory methods for monitoring foods are among the most essential tools needed to ensure food quality. Post harvest changes in food  products result in changes in volatiles and flavours that are often associated with characteristics such as ripening, spoilage and storage. Food processing methods often help to provide intermediate products with limited shelf-life or finished products with much longer storage stability. The quality of foods after post-harvest is an important consideration in marketing and achieving food security.