Sensory quality analysis of honey - Constanta Laura Zugravu - Bog

The aim of these book is to present sensory analysis of mint honey as a component of the promotion strategy of intensive beekeeping. Sensory analysis is part of the quality concept and is the method of examining a product with the help of basic human senses: hearing, seeing, taste, touch and smell. The five senses are sight, hearing, smell, taste and tactile sense, they provide the encompassing variety in five modes of contact without, however, representing awareness of the action of the varied external or internal stimuli, the only and therefore the first sort of informational communication with the external world is that the sensory reception, the primary psychic product of sensory reception is sensation. The feeling is that the psychic reflection of some isolated properties of the objects of reality that act directly on the sense organs.