ANALYSIS METHODS OF TASTING AS AN INSTRUMENT OF MARKETING DURING QUALITY FORMING OF NEW GRAIN PRODUCTS

Abstract

The  questions  on  application  of  the  analysis  method  of tasting  as  an  instrument  of marketing  during  quality forming  of  the new, food  products with  the  improved  consumers’  qualities, have been considered in the article. When combining marketing methods of the consumers’ estimation with  a  descriptive  and  profiling  method  of  the  tasting analysis,  one  can  obtain  an  expected  “ideal gustatory  and  aromatic image”  of the new  product  and  application  of visualization of  these  images gives an opportunity of obvious and quick comparison of the main indices of the product. The bread on the basis of the whole grain of wheat was taken as an example and application of the analysis methods of  tasting  during  creating  of  “an  ideal  image”  of  the  products,  has  been  considered.  It  was  used during the working out of recipe composition of the new product later on.