Sensory identification canned refer to non-chemical, food of detection methods, namely, inspection personnel with the eyes, with the smell, mouth taste, and sensory identification points including canned content which points it? Here's a professional production of various beverages cover, aluminum and tinplate EOE safe side - packing plant in Dongguan real promise to provide you a brief introduction, I hope for your help.

(1) organizational form of meat, poultry, aquatic products, canned soup is heated to melt; sugar fruits, canned vegetable soup filtered; Syrup poured in wire mesh; canned jam-like white porcelain dish placed on observation its organization and morphology of the product meets the standards and requirements specified.

(2) the color of the juice collected in a graduated cylinder or burning pregnant, observe its color, to clarify the degree. Solids placed in white porcelain dish, observe its color and the presence of impurities, and other debris.

(3) taste odor smell the aroma, taste its flavor, compliance with the relevant standards, if there is smell. Participate tasting staff must be trained, with normal taste and smell.

   Where there are significant odor; obviously contaminated iron sulfide contents; found serious flaws are harmful debris such as broken glass, hair, exotic insects, metal chips and other products is substandard goods, can not eat. Where general impurities, such as cotton, synthetic silk, wool and other livestock considered a defect, the product does not sell the factory. Organoleptic properties obviously does not meet the technical requirements, such as color, transparency, bump, debris, which do not meet the standards generally regarded as defective, the product can be eaten.