Naslov
Connection of sensory properties of traditional food products and protected names of agricultural and food products

Autori
Mikulec, Nataša ; Antunac, Neven ; Mioč, Boro

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Arhiv za higijenu rada i toksikologiju / Šostar, Zvonimir ; Šikić, Sandra ; Krivohlavek, Adela - Zagreb : Institut za medicinska istraživanja i medicinu rada, 2018, 16-16

Skup
2. međunarodni kongres o sigurnosti i kvaliteti hrane = 2nd International Congress on Food Safety and Quality

Mjesto i datum
Opatija, Hrvatska, 13.11.2018. - 16.11.2018

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Quality labels ; System for evaluating sensory properties ; Traditional agricultural and food products

Sažetak
It is well-known that the Republic of Croatia has a large number of traditional food products recognized by consumers. Consumers associate food specific characteristics with a particular region. The European Union has recognized the importance of distinguishing quality products at regional level through labels such as: Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Specialties Guaranteed (TSG). In order to register the product under one of the aforementioned labels it is necessary, within the analytical methods such as determining the isotope ratio of the characteristic elements, to determine the sensory properties of the product. Assessors with their senses of vision, touch, hearing, smell and taste perceive a particular product, critically evaluate it and interpret its sensory properties. Specific technologies for the production of traditional food products are closely related to specific geographic position and habits of the population which result in variability of the final product. Therefore, it is necessary to establish a system for evaluating sensory properties of traditional food products in Croatia and develop models for calculating their connection with technological factors in production. For this purpose, within the Center for Food Safety and Quality, a Laboratory for Sensory Properties of Agricultural and Food Products will be established at the University of Zagreb Faculty of Agriculture.

Izvorni jezik
Engleski

POVEZANOST RADA