Introduction to Sensory Science PDF

11/20 - Introduction to Sensory Science Sensory science is a science of measurement Data collection done on humans and gather data by asking them to perform tasks and describe feelings Sensory science measures… ○ The result of the product x subject ○ Ex....

11/20 - Introduction to Sensory Science Sensory science is a science of measurement Data collection done on humans and gather data by asking them to perform tasks and describe feelings Sensory science measures… ○ The result of the product x subject ○ Ex. perception (looking at something and perceiving it as something) ○ People may experience diff things with same product ○ “Blue dress” or “gold dress” ○ The limit at where the eyes adjust, sensory differences Dealing with human diversity ○ Cultures like different things ○ Sensitivity to diff compounds Sensory vs. Instrumental measurements ○ Variability is larger in humans compared to machines (pH machines, etc) ○ Variability can be solved using panels ○ Train people to use a scale so they know what they are looking for (ex. sourness) ○ Training sometimes not necessary, (do you like product? → doesnt make sense to train) Dealing with product variability ○ Ex. same fruit, but variability in each fruit or part of fruit Context effect and sensory interactions ○ Test the same product with other products → see if you get same results Need to control evaluation conditions Context effect and sensory interactions ○ Changing the same compound which taste the same and change the color of the compound (red vs green) ○ Compound was benzaldehyde, taste like bitter almond, cherry smell ○ Normalized associating color with smell and taste Complexity is usually the rule ○ We evolved to use multiple senses at the same time, hard to separate ○ Try to separate senses in sensory evaluations Three main categories of sensory measures ○ Difference (triangle test, two same and one different, spot the odd one out) ○ Description (measuring sensory profile with a trained profile) ○ Hedonic test (liking test on different scales) Discriminative Testing ○ Make sure test not just by chance to have the task done multiple times or by multiple people Descriptive analysis ○ List of difference attributes/flavors (sweet, sour, bitter) and a scale to rate intensity of each attribute Descriptive Data  ○ Think about how data should look like before you collect data ○ 3 way data set, judges, attributes, products ○ Compute all the means, but lose complexity for a smaller data set Best Practices ○ Balanced order ○ Individual evaluation ○ Careful sample preparation ○ Controlled context ○ Proper training Main test design categories ○ Pure monadic: each participant evaluates only one product ○ Monadic sequential: participants evaluate samples one after the other (within a session or across multiple sessions) Comparative: participants evaluate several samples at the same time ○ Issue with comparative testing? Importance of managing order effects Sensory designs to balance order and cary-over effects ○ Probably for sequential testing Sensory and marketing approaches may differ ○ Blind tasting vs. branded tasting with designs ○ Short survey vs long survey of product Product appeal varies in different environments ○ Ex. airplane may be more flavorless ○ Testing in lab setting vs simulated airplane cabin ○ Testing product in different environments and offering survey for evaluation task ○ Appropriateness of product in environment ○ Ex. beer in lab vs beer in nightclub Product may “taste better” in night club but could do worse in a neutral setting ○ Ex. hop water given outdoors by yourself vs outdoors with a group (hangout) Hop water tasted more like beer with a group