The basic techniques of sensory analysis, which are used in the evaluation of organoleptic indicators of product quality, are considered. The main methods of product quality evaluation are described. It is emphasized the importance of carrying out an organoleptic assessment of both the quality of finished products and the raw materials from which they are made. For example, indicators are presented, which evaluated the quality of sugar biscuits. The advantages and disadvantages of sensory analysis are indicated.
The theoretical approaches to the study range of enterprise in the current market conditions. Detected parameters are used to describe the range and its structure. The analysis of product policy for example bakeries - SE PJSC "Kyivkhlib" "Bakery number 11."
