Sensory descriptive analysis data used as a guide to match formulation results in qualifying alterna

1
Sensory descriptive analysis data used as a guide
to match formulation results in qualifying
alternate vendors Kathleen Rutledge Lauri
Rottmayer Betty Sapp 21st Sensory Inc. 512C SE
Washington Blvd. Bartlesville OK 74006
BACKGROUND
METHODS
RESULTS
To achieve greater control over rising costs of
proprietary formulations and specialized vendor
products including poultry cuts and marinades a
major US casual dining restaurant group requested
sensory descriptive analysis of its signature
menu items. Over 60 menu items were tested. This
study explains the small panel consensus method
of descriptive analysis used to compare chickens
marinated in teriyaki sauces. Using the data as
a decision tool the company achieved a nine
figure savings qualifying new poultry vendors.

• Trained panelists documented differences in both
  the flavor and texture of the samples of chicken.
  Resulting data were used by formulators as a
  guide to achieve a match in the subsequent test.

DA panelists (N6) highly trained in using
Universal Scales and references evaluated
flavor texture and appearance of boneless
skinless chicken breasts with rib meat attached
in teriyaki marinade. DA method used was that of
consensus whereby the panelists ballot
independently then discuss the scores agree on
attribute differences and similarities and
provide qualitative comments. The control sample
represented the current vendors poultry source
and marinade and the test sample was submitted by
the vendor seeking to be qualified. In the first
round of testing the data demonstrated that the
samples were similar in appearance but different
in flavor and texture. Most notably the
proposed vendor sample had less white
meat/poultry flavor and was less fibrous. The
marinade had more brown/caramelized pineapple
and ginger flavors and less onion/garlic
flavor. Eight weeks later a second round of
testing was conducted. The proposed vendor
submitted a set of reformulated samples for
analysis. The control data demonstrated
consistency with the previous samples tested. The
reformulated test sample was a successful match
to the control product.
PURPOSE AND HYPOTHESIS
SIGNIFICANCE
Quality conscious restaurants are meticulous
about offering menu items that are consistent.
Loyal customers are sensitive to perceived
changes in signature offerings. Often the
formulations are provided by single source
vendors. Descriptive analysis (DA) as described
ASTM MNL 13 Manual on Descriptive Analysis
Testing for Sensory Evaluation edited by R.C.
Hootman is an effective method of
fingerprinting the flavor texture and
appearance of foods ingredients and beverages.
Using sensory DA data as a guide vendors can
alter formulations to achieve a match and use the
final data as a means of demonstrating parity to
current vendor formulations.

• The process demonstrated an effective method
  providing continuous quality for the customers
  while increasing competition and resulting in
  overall cost savings to the restaurant.
• The process eliminates multiple bench top trials
  and errors and reduces time and expense in
  achieving a match.