Quality measurements of commercial gherkin pickles

在世界范围内，小黄瓜泡菜生产中最重要的挑战之一是确保 质量始终如一、消费者可接受的产品。传统的泡菜质量检测方法， 然而，缺乏以科学为基础的标准化技术。缺乏标准化导致了贫困 高质量的产品被释放到价值链中，最终结果是对 产品。 这项研究的目标是开发一个可以通过以下方式实施的质量保证计划 马卡特斯持续执行QED，以确保分发的泡菜的质量不变，并避免发布有问题的产品 将产品推向市场。为了实现这一目标，对已被鉴定为 消费者的投诉被认为是“有缺陷的”和被认为是“正常或良好的”的泡菜将被描述 使用现代感官技术和挥发性测试。泡菜的科学基本感官特征将是 将制定并培训工作人员，使其使用该简介作为质量保证计划的基础。

Worldwide, one of the most important challenges in gherkin pickle production is to ensure the supply of a product of consistent quality that is acceptable to consumers. Traditional quality measurements of pickles, however, lack standardized techniques that are grounded in science. The lack of standardization has led to poor quality products being released into the value chain, with the end result being a loss of confidence in the product. It is the objective of this research to develop a quality assurance program which can be implemented by Marcatus QED on an ongoing basis to assure constant quality of pickles distributed and avoid release of faulty product into the market. To achieve this goal the sensory description of pickles that have been identified by consumer complaints as "defective" and pickles that are considered "normal or good quality" will be profiled using modern sensory techniques and volatile testing. A scientific basic sensory profile of pickles will be developed and staff will be trained to use that profile as the base for the quality assurance program.