Sensory
Sensory
Sensory
evaluation of foods
By:
KIRAN V R
2018694710
SENSORY EVALUATION
Sensory - having to do with the senses of
sight, taste, smell, hearing, touch -
judgment of quality based on sensory data
Organolepsis - subject to judgment by the
senses
Senses - the means of receiving all
information
THE CHEMICAL SENSES
SIGHT- VISION
TASTE - GUSTATION
SMELL - OLFACTION
MECHANICAL SENSES
TOUCH - TACTILE SENSES
HEARING - SOUND
KINESTHESIS - MOTION
EQUILIBRIUM - BALANCE
OTHER FACTORS
Social and Family
Cultural
Religious beliefs
Nutrition and Health
Economic and Marketplace factors
Technological developments
Emotional and psychological factors
FIVE TASTES
a) Preference tests
-most often done with large, untrained consumer panels
if consumers like a product
if one product is preferred over another
if consumers intend to use a product.
Preference tests are often referred to as “acceptance” or
“consumer” tests.
Paired Preference Test
A paired preference test is used to
express a preference between two
products.
Tester is presented with two coded
samples
Tester decides which one they prefer.
Hedonic Rating Scale
Rating tests can be used to find out how
much testers like or dislike a product.
The term hedonic means having to do with
pleasure so rating scales to do with likes or
dislikes are called hedonic rating scales.
Tester is presented with one or more coded
samples
Tester indicates their degree of liking for
each product
Food Action / Attitude Rating Test
In a food action rating test a scale is used to
determine the attitudes of testers to a food.
It is often referred to as a “FACT Scale”.
The test can be carried out on one or more
samples of food.
Tester is presented with one or more food
samples
Tester indicates their attitude to the food on
prepared scales
Preference Ranking Test
These tests are used to rank foods in order of
preference.
They are used when two or more samples are being
tested.
The number of samples used is dependent on the
tester’s attention span and memory.
The tester is asked to assign an order to the samples
according to his / her preference.
Ranking tests do not determine the degree of liking /
disliking for each of the samples.
Tester is presented with a number of coded samples
Tester ranks samples in order of preference
b) Difference / Discriminative tests
-determines how products perceived and significance of
difference. it requires trained panel example
– uses triangle tests, paired comparison, ranking or
scale scoring
Difference tests are used to detect small differences in foods.
Difference tests are used in the food industry to answer
some of the following questions:
does a difference exist?
would people notice the difference?
how would you describe the difference?
Difference tests are sometimes called “discrimination” tests.
Paired Comparison Test
This test is useful when comparing two types of the same food e.g.
baked beans, yoghurt, juice etc.
There are two different types of paired comparison test:
Simple difference paired comparison test - are the samples
different?
Directional paired comparison test - which sample is sweeter /
saltier?
Simple Difference Paired Comparison Test
Tester is presented with two coded samples
Tester is asked if there is a difference between the samples
Directional Paired Comparison Test
Tester is present with two coded samples
Tester is asked to determine which of the samples has a greater
degree of intensity in terms of a particular characteristic.
Triangle test
-panelists receive three coded samples, two of the
samples
are the same and that one is different (chance = 33%)
- panelists identify the odd sample
- often used as a tool in quality assurance programs to
ensure that samples from different production lots are not
different
- also used in product development studies to check
effect of ingredient substitutions or changes in processes
Duo- Trio test
-three samples are presented : one sample is labeled
"R"(reference) and the other two are coded. One of the
coded samples is identical to "R" and the other coded
sample is different.
-panelists identify the sample that is same or different
from the reference (chance = 50%)
-both Triangle and Duo-Trio may be used to screen
panelists for their ability to repeatedly select a specific
trait when tasting products for flavor, the Duo-Trio test
is often used instead of the Triangle test because the Duo-
Trio requires less tasting.
Descriptive Ranking test
panelists receive three or more coded samples and are
asked to rank samples for intensity of some specific
characteristic.
often used to screen one or two "best samples' from a
group of samples rather than to thoroughly test all samples.
Tester is presented with a number of coded samples.
Tester ranks samples in order of intensity of specified
attribute/s.
Descriptive Rating Test
A sensory profile is a written description
of the sensory attributes of a food. This is
compiled from the ratings obtained for
the selected attributes.
profiling one product using line scales
Tester is presented with one food sample
Tester is asked to rate the intensity of the
pre-selected attributes for the sample
Sample Ballot
305
Descriptive Rating Test – profiling
two products using star diagrams.
Mean attribute ratings are
calculated, statistics is used to
determine if the means are
significantly different
The data can be plotted onto
graphs – such as the spider
plot – to easily compare
samples
In this example three brands
of grape juice were compared:
Which is sweeter?
Which has more cooked
flavor?
Scale scoring (descriptive, structured)
-Hedonic scale, usually 9 points
9-extremely desirable
8-very desirable
7-moderately
6-slightly desirable
5-neither nor
4-slightly undesirable
3-moderately
2-very
1-extremely
c) Descriptive methods
-discrimination of qualitative and quantitative traits of a
sample by use of a small ( 5- 10) member, very highly
trained panel
- highly sophisticated, analytical approach
- techniques such as flavor profile, textural profile and
QDA ( quantitative descriptive analysis) are used.
- requires at least three evaluative processes;
1. discrimination of the trait ;
2. description of the trait;
3. quantifying the trait.
The steps of discrimination and description of traits are
qualitative.
-language used is developed through careful training
and practice with the panel.
-panelists develop a common vocabulary for various
sensory stimuli with descriptive language.
2. sample handling
◦ cooking, serving temperature, appearance, sanitation,
safety
3. selection of panelists
◦ screen for color-blindness, sensitivity to specific
flavors, age, sex, dietary life styles, bias about the
product, reduce “test” mentality
General guidelines for panels
4. lighting - controlled as appropriate for test, mask color
for flavor evaluation
5. isolation
◦ booths without interaction with others
6. standards/clearing agents
◦ a reference sample can be useful i.e. Oscar Mayer
hot dog
◦ pictures for color comparison
◦ water, fruit juice, unsalted crackers should be provided
to return taste buds to a starting point
General guidelines for panels
7. sample codes
◦ use 3 digit random numbers
bias for A,B,C, D sequence