Sensory Analysis of Tobacco in Honduras

The sensory analysis process is commonly used for the classification and evaluation of the food industry worldWide. In tobacco, it is mostly known as “Smoking Test” and it constitutes primarily the measurement of the final product. In this study, the interaction effect on tasters will be observed, as Well as in the tasting process in the mornings and afternoons. These tests were carried out by tasters with at least 10 years of experience in the tobacco industry and part of a “Bleanding Team” of an important tobacco company in the western sector of Honduras. With the participation of two sampling groups. Paired t-tests followed by Pearson’s correlation tests and a hierarchical group analysis Were carried out using the results obtained. The results obtained show that they have full evaluation capacity in spite of having small variations at the moment of perception of the variables that define for them what is quality in cigars. The results also indicated that the change of schedule, with little social interaction, had no effect either on the evaluations or on the performance of the testers; Furthermore, since social interaction is normal for them, they performed better during the moments when they had the opportunity.