Sensory Evaluation Of Food - FoodResearchLab

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Sensory Evaluation of Food
An Academic presentation by Dr. Nancy Agnes,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
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TODAY'S DISCUSSION
Introduction What Is Food Sensory Evaluation? Why
is Sensory Evaluation In The Food Industry
Important? Difference Tests Descriptive Tests
Affective Testing Conclusion
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INTRODUCTION
People make food choices based on various factors
such as cost, preference, previous experience,
and what is healthy. Still, probably more
crucially, they employ information collected
through their senses look, texture, taste, and
smell. These sensory elements can increase a food
product's appeal, demonstrate attractiveness
and quality, or meet the tastes and desires of
critical groups. Food product sensory analysis ca
n give manufacturers information for product
development, marketing, and other claims.
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WHAT IS FOOD SENSORY EVALUATION?
Sensory assessment is a scientific field
covering all techniques for eliciting, measuring,
analyzing, and interpreting human reactions to
food characteristics perceived by the five
senses taste, smell, touch, sight, and
hearing. Taste and smell are two senses that
have piqued researchers' curiosity, particularly
related to ingestive behaviour.
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WHY IS SENSORY EVALUATION IN THE FOOD INDUSTRY
IMPORTANT?
Sensory assessment is a necessary method in the
following five categories of problems Development
of new products Cost-cutting measures
Increasing the level of quality Product
acceptability Contd...
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Quality assurance and control The sensory
evaluation focuses on objective measurements of
product sensory properties and subjective
responses to physical products and interpretation
of consumer response through product
understanding. One can use sensory analysis for
quality control, shelf-life determination,
estimating product launch readiness, evaluating
product success, flavour profiling, and finding
the factors that drive customer preferences. You
can use it to make critical decisions concerning
raw materials, components, additives, storage
and packing conditions, expiration or "best by"
dates, and product optimization.
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DIFFERENCE TESTS
Difference testing compares food items to see if
they differ in any way. The odour, taste, and
texture are only a few of these
characteristics. The three different types of
tests, the triangle test, the duo-trio test, and
the paired comparison test, are The Triangle
Test determines whether discernible sensory
differences exist between two items. Contd...
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It is especially effective when production adjustm
ents may have resulted in product alterations.
The panellists taste the three samples and
identify which one is unique. When there is
significant taste carryover across samples and
panellists are puzzled by three models to
evaluate rather than two, a triangle test may not
be the best option. Contd...
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The Duo-Trio Test can also be used to detect produ
ct variances caused by changes in ingredient
suppliers, storage, packaging, and other
-factors. The sensory Eater indicates the sample
that is identical to a specific reference
sample. It is straightforward to
comprehend. Paired Comparison Tests determine
which of two samples has more of a given
attribute or which of two examples is
favoured. It is regarded as an acceptability test
in the latter application. It's one of the most
used attribute difference tests, and it's simple
to grasp for panellists.
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DESCRIPTIVE TESTS
A descriptive
food sensory analysis provides a

• complete profile of a food product's sensory
  attributes and a qualitative assessment of the
  intensity of each feature.
• Flavour Profile Test Character traits, attribute
  intensity, order of attribute appearance,
  aftertaste, and amplitude are the five primary
  components of the Flavor Profile approach (the
  overall impression of the analyzable and non-
  analyzable flavour components).
• Contd...

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Initially, the flavour profile was graded on a
five-point scale not present, threshold, minor,
moderate, and vigorous. Over time, the scale has
evolved to include more points (initially seven,
now 14) to accommodate more intensity
differentiation. Texture Profile Test The
Texturometer - A New Instrument for Objective
Texture Measurement presented five primary
characteristics for evaluating food texture
(hardness, cohesiveness, adhesiveness, viscosity,
and elasticity) and three additional factors
(brittleness, chewiness, and gumminess). The
Spectrum Descriptive Analysis incorporates the
Flavor and Texture Profile Methodologies'
rigorous training and organization and a more
extensive panel group (up to 15 individuals), a
more refined scale (usually 150 points, subject
to the product), and statistical methods to the
descriptive data.
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Qualitative Tests Individual assessments are
conducted with a panel of ten to twelve persons
who are asked to quantify product qualities
using a six-inch line scale with half- inch
intensity indicators. Free Choice Profiling In
two fundamental ways, Free Choice Profiling
differs from the previously mentioned
methodologies. To begin with, each panel's
participants are "untrained" customers. Contd..
.
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They are not chosen based on their ability or
expertise in spotting tiny changes in product
qualities, even if they are given instructions on
the evaluation. Second, rather than an empirical
rating, the participants primarily focus on
offering "liking" or "acceptance" replies (among
other qualifiers) as a way of measurement for
each quality.
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AFFECTIVE TESTING
The test method is clear and straightforward, so t
he panel of consumers will know how to
reply. The Paired Preference Test is a method of
determining the preferences of two people. A
preference test can be undertaken once a
significant difference between the two wines has
been resolved. This helps decide which wine mix
to use or which yeast fermentation method to
utilize. Contd...
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Ranking Test A preference ranking test may be
completed if more than two samples are
reviewed. A customer can usually rank three to
five pieces in a reasonable amount of time. The
consumer is asked to rate the samples in
preference in this sensory evaluation technique,
with "1" being the most desired. The Hedonic
Test The hedonic scale can be used to determine
the degree to which one or more things are
acceptable. This is a categorical scale with an
odd number of categories (five to nine), ranging
from "dislike highly" to "like extremely." There
is a neutral middle (neither like nor dislike).
Based on their responses, customers rank the
product on a scale.
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CONCLUSION
Sensory assessment is currently neglected in the
food and beverage business, but it can benefit a
winery that uses the procedures
effectively. Sensory evaluation can provide a
foundation for judgments if controls are
adequately implemented, panellists are carefully
selected, practical training, appropriate
sensory methods are used, and correct
statistical interpretation. Food Research Lab
has expert sensory panellists who help clients
in identifying and selecting the optimized
product.
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Food Research Lab is a Global Contract RD Food,
Beverages Nutraceutical Lab providing
solutions to Food, Beverages and Nutraceuticals
(F, BN) industries worldwide. We are one of
the most renowned food sensory testing companies
worldwide.
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