Introduction To Sensory Evaluation PDF

1/30/24 INTRODUCTION TO SENSORY EVALUATION 2 SENSORY EVALUATION It is a scientific discipline used to evoke, measure, analyze and interpret reactions to those characteristics of...

1/30/24 INTRODUCTION TO SENSORY EVALUATION 2 SENSORY EVALUATION It is a scientific discipline used to evoke, measure, analyze and interpret reactions to those characteristics of foods and other materials as they are perceived by the senses of sight, smell, taste, touch, and hearing (IFT, 1976). 3 SENSORY EVALUATION It comprises a set of techniques for accurate measurement of human responses to foods and minimizes the potential biasing effects of brand identity and other information influences on consumer perception. 4 1  1/30/24 SENSORY EVALUATION Knowing consumer’s preference and perceptions of the sensory characteristics of food/drink products is very important to food manufacturers and retailers alike. 5 “Without appropriate sensory analysis, there is a high risk of product failure.” 6 “SENSORY EVALUATION is a powerful resource for understanding the similarities and differences among products, whether these products are competition, new formulations or a comparison of alternative processing effects.” Ref.: Stone, H. Tragon Corp., Redwood City, CA 7 2  1/30/24 Brief History of Sensory Evaluation Sensory Evaluation as a field of study began after World War II at the Chicago Quartermaster Food and Container Institute. 9 As a result, the sensory analysis program was moved to US Army Soldiers System Center in Natick, Maryland in 1966. 10 1976: marks a historic stage in the field of sensory evaluation. Sensory evaluation was elevated to the realms of science. 12 3  1/30/24 Simple sensory tests were utilized by man when he relied mainly on his senses and experiences in the selection of commodities he needed. 13 Through time, man’s desires became more sophisticated and the demand for food variety increased. 14 As a result, consumer expectations and companies competing for spaces in supermarkets increased. 15 4  1/30/24 With the very rapid development of market competition, the need to identify man’s reasons for product selection greatly increased. 16 ISO Quality Definition and the Role of Sensory Evaluation QUALITY is the totality of features and characteristics of a product or service that bear on its ability to satisfy stated or implied needs (ISO, 2000) 17 Sensory Evaluation provides comprehensive understanding … SENSORY USAGE CHARACTERISTICS PRODUCT ACCEPTANCE R&D MARKETING 18 5  1/30/24 It is multidisciplinary: oPsychology oPhysiology oChemistry oStatistics 19 Why collect sensory data? In many cases, instruments lack the sensitivity of human sensory systems. Only human sensory data can provide the best models for how consumers are likely to perceive and react to food products. 21 Application of Sensory Evaluation Setting of Standards - determination of quality criteria and references for classification, grading and pricing of raw materials, ingredients and finished products. 22 6  1/30/24 Quality Control and Quality Assurance 23 Product Development, Reformulation and Optimization Product Positioning and Competition Monitoring 24 Correlations - Analytical sensory science is correlated with physical, chemical and instrumental estimates - Consumer analysis is correlated with consumer behavior 25 7  1/30/24 Consumer Science 27 Application of Sensory Evaluation in the Food Industry Production Quality Assurance 28 Research and Development Research of new products Product improvement Process improvement Cost-cutting without loss of quality Shelf-life determination 29 8  1/30/24 Marketing, Market Research, Sales -Product evaluation (own products, competition) -Consumer acceptability 30 Raw materials/Ingredients -Selection of supplier -Selection of most suitable sample -Shelf-life determination 31 Intermediate Products Packaging (Tested with products to be packaged) 32 9  1/30/24 Misuse of Sensory Evaluation Use of general scoring system Use of hedonic scale to evaluate the sensory quality attributes of food products Use of inappropriate panelists 33 Use of inappropriate technique Invalid Correlation 34 Questions answerable through sensory evaluation: How does my product compare to competing products? 35 10  1/30/24 Are my reformulations improving my product? 36 Is my product of consistent quality? 37 Subjective vs. Objective Evaluation Subjective evaluation is not a synonym to sensory evaluation because sensory judgments are based on objective facts: – intensity response to a stimulus –define chemical, physical and biological properties of the product 38 11  1/30/24 – determine product differences and specify the basis of the difference – identify product characteristics which are significant to consumer acceptance 39 Subjective evaluation is only acceptable for affective testing or hedonic testing. 40 A sensory analyst measures with his senses; uses exact methods; participates in appropriate training courses and periodic selection tests; and works in a panel where test results are analyzed statistically. 42 12  1/30/24 The sensory analyst can be compared to an instrument. He objectively measures sensory differences or classifies the quality of a product by using a well-defined scale. 43 45 13