Sensory Analysis, The Different Methods And How It Is Used

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Sensory analysis, the differentmethods and how it is usedAmar Aouzelleg

Content1. Sensory evaluation – a scientificdiscipline2. Human senses in action3. The sensory panel – recruitment andscreening4. Control of sensory facilities, samples andpanels5. Sensory tests and their uses

1. Sensory Evaluation

DefinitionSensory evaluation is a ‘scientificdiscipline used to evoke, measure,analyse and interpret reactions tothose characteristics of foods andother materials as they areperceived by the senses of sight,smell, taste, touch and hearing’.

Use of human subjects insensory evaluation People are consumers (can be used insubjective consumer tests) They give rapid response that is easy tointerpret They provide qualitative and quantitativeinformation They can be trained (for objective productorientated tests) and used as analyticalinstruments

2. Human Senses in Action

The main sensory perceptions Appearance– colour, shape, size, surface texture,brightness Odour– smell, aroma Taste– the basic tastes Flavour– taste, aroma and trigeminal response Texture– body, mouth feel, hardness/softness

FlavourThe combination of taste, aromaand trigeminal responseis often described as ‘flavour’.

Trigeminal response caused by irritating chemicals e.g. CO2 in fizzydrinks can be either hot, burning, cooling, tingling/painor astringent sensations occurs in mucus membranes of eyes, nose andmouth other examples of irritating chemicals: e.g. inchilli pepper

3. The Sensory Panel

Recruitment considerations types of tests to be conductedthe number of sessions per day / weekthe number of panel neededinternal or external assessors

Assessor screeningcriterion 1 no sensory impairments ‘normal’ sensory acuity suitable personality traits willingness to assess ‘unusual’ products

Assessor screeningcriterion 2 personal habits – be prepared not tosmoke, use odorous cosmetics/soap, eatstrong foods before tests good general health (no allergies/foodintolerances) no availability/long-term commitmentissues

Panel training increase knowledge of product and testmethod nature/amount of training relevant to typeof test or product under investigation

4. Control of Sensory Facilities,Samples and Panel

Reasons for controllingfacilities and procedures to minimise sources of bias to reduce variability of response betweenassessors to promote a professional approach tosensory evaluation within the organisationand to the assessors

Design of sensory facilities controlled lighting/colour; adequate illuminationcontrolled air circulation, odour extractioncontrolled temperaturequiet, undisturbed areaadequate cooking / sample preparation areaodour-free easy-clean materials and implementsbooths for separation of assessorscomputers or paper data capture

Panel boothswith separate sections for each assessor

Sample presentation standard/controlled procedures e.g. cookingregimes, serving temperature consistent portion size, representative of thesample to each assessor sample coding – commonly 3 digit random codes balanced, random order of presentation

A sample tray set-upfor presentation toan assessor

5. Sensory Tests and theirUses

Types of sensory testsDiscriminationDescriptiveAffective (preference / acceptance)

Discrimination / difference testsScope:“Does a sensory difference exist between mysamples?”

Overall difference testsCan be used to identify detectable differencebetween samples being compared in thesame sessionThe most common method is Triangle Test830198224

Applications of difference tests Screening and training assessors Assessing the effect of changes in raw material,process and / or packaging on finished productquality Investigating the presence of off-flavours andtaints Determining changes in product quality overshelf life Verifying changes to formulations during productdevelopment

Descriptive tests(descriptive profiling methods)Scope:“What is the nature of the differencesbetween my samples?”

Descriptive tests The perceived levels (intensities) of each of thedescribed attributes are measured (quantitativeaspect) Methods of descriptive analysis can only beused by a highly trained (expert) panel, usuallyconsisting of a minimum of 6 – 8 assessors The result is usually a sensory profile orfingerprint of each product.

Presentation of resultssoftaftertastesmoothsorbet 1sorbet 2tartsweetgummylemon

Applications ofdescriptive profiling Defining the sensory properties of a targetproduct for new product development Defining the characteristics (specification)of a control or standard, for QA/QC andR&D purposes Monitoring changes in sensory propertiesof a product during shelf life Describing product attributes prior toconsumer testing

Affective (acceptance andpreference) testsScope:“What sample is most acceptable or mostpreferred?”

Affective tests Affective testing is useful for preliminaryinvestigations prior to consumer research i.e.consumer-orientated testing The tests require the use of untrained assessors;at least 50 – 100 are recommended Separate sensory panels should be establishedfor affective testing

Preference testsRanking used for assessing order of preferenceQ. Rank the drink samples in order ofpreference from least to most preferredleast most

Acceptance (liking) tests9 Point Hedonic Scale used for assessing degree of liking:9like extremely8like very much7like moderately6like slightly5neither like or dislike4dislike slightly3dislike moderately2dislike very much1dislike extremely

Sensory evaluationa summary a scientific discipline basic requirements benefits and applications

1. Sensory evaluation – a scientific discipline 2. Human senses in action 3. The sensory panel – recruitment and screening 4. Control of sensory facilities, samples and panels 5. Sensory tests and their uses

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