2.4. Sensory evaluation After 2, 3.5 and 6 months of frozen storage the quality of bread
was evaluated by an analytical sensory panel consisting of seven assessors, using quantitative descriptive analysis (QDA).
Four training sessions were carried out in which the panel came to an agreement of 16 attributes characterising appearance, flavour,aroma and texture, seeTable 1. The evaluation was done in normal light conditions at room temperature.
Samples were coded randomly with 3-digit numbers and served in two replicates. Theattributes were appraised on a 100 mm continuous line scale,anchored 10 mm from each end with the terms slight and much.
The data were collected with a computerised system (FIZZ 2.46 B)
and statistically analysed.