Information Package / Course Catalogue
Sensorial Quality Analysis
Course Code: KGK170
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 1
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

The objective of this course is to inform the students on the sensory test techniques that are used in different stages of food production and enable them to gain the ability on initiation and monitor a sensory evaluation program in an organisation

Course Content

This course covers information about the sensory properties of foods, definition and historical review of sensory evaluation, and purposes for making sensory evaluation in food industry, basic requirements for sensory evaluation-sensory analysis laboratory, selection of panelists, organization of tests, sensory test techniques-difference tests, multiple comparison tests, preference tests, quality grading scales, descriptive methods- flavor profile analysis, texture profile analysis, sensory evaluation in consumer studies, program design and initiation for sensory evaluation in a food production system

Name of Lecturer(s)
Ins. İsmail BÖLÜK
Learning Outcomes
1.Understanding the importance of sensory properties of foods in relation to food quality
2.Understanding the importance of consumers’ sensory choices in purchasing foods
3.Gaining the ability to prepare panel participation forms for sensory analysis
4.Gaining the ability to apply sensory analysis in the laboratory
5.Gaining the ability to select panelists for sensory analysis
Recommended or Required Reading
1.Onoğur A., Elmacı, Y. (2011). Gıdalarda Duyusal Değerlendirme. 2. Baskı. Sidas Medya, İzmir.
Weekly Detailed Course Contents
Week 1 - Theoretical
Food quality and sensory quality characteristics of foods
Week 2 - Theoretical
Definition, history, importance and uses of sensory evaluation in the food industry
Week 3 - Theoretical
Use of senses as instruments in sensory evaluation, sensory perception chain, classification of sensory evaluation techniques
Week 4 - Theoretical
Sensory evaluation laboratory, Product andPanel Controls.
Week 5 - Theoretical
Factors that influence panelist selection and panel size in sensory evaluation.
Week 6 - Theoretical
Factors that influence panelists’ decisions in sensory evaluation
Week 7 - Theoretical
Classification of difference tests-“A”-“A not” test, Difference from control test Quiz
Week 8 - Practice
Classification of difference tests-“A”-“A not” test, Difference from control test
Week 9 - Theoretical
Ranking test, Scoring test
Week 10 - Theoretical
Scales used in sensory evaluation
Week 11 - Theoretical
Descriptive analysis techniques- Flavor profile analysis
Week 12 - Theoretical
Texture profile analysis
Week 13 - Theoretical
Use of sensory evaluation in consumer preference studies.
Week 14 - Theoretical
Program design and initiation for sensory evaluation in a food production system
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141128
Lecture - Practice141128
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)78
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
PÇ-13
OÇ-1
5
OÇ-2
5
5
OÇ-3
3
5
OÇ-4
5
OÇ-5
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026