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Postupy senzorického hodnocení výrobků z ovoce a zeleniny
 Hradílková, Blanka
This thesis was written in 2015/2016 at the Department of Post-Harvest Technology of Horticultural Products at the Faculty of Horticulture at the Mendel University in Brno. Main topic of this thesis is the division and principles of different methods of sensory analysis of food. During practical part of this thesis, sensory processes were designed to test selected fruit and vegetable products. Evaluation methods of these products are discussed as well. Sensory analysis procedures were designed for: fruit jams, fruit compote, fruit juice, sauerkraut, pickles and ketchup. Consequently, for all these products, sensory analysis was performed, data was collected and interpreted.
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Význam technických norem pro senzorické hodnocení
 Hradílková, Blanka
This bachelor thesis with the topic "The Importance of Technical Standards for Sensory Analysis" has been written in the years of 2013/2014 at the Department of Post-Harvest Technology of Horticultural Products at the Faculty of Horticulture at the Mendel University in Brno. The main purpose of this thesis is to establish a list of technical standards important for sensory analysis, divide them based on their main focus and describe their goals. Moreover, it is the aim of this thesis to also compare and characterize the chosen standardized methods of sensory analysis. The following pages include information about how sensory analysis can be used to evaluate the results of both national and international competitions in several food commodities such as vine, beer, meat, bread and jam. These competitions support the development of high quality food companies as well as their products and enable them to reach higher competitiveness in their markets.
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