Sensory Evaluation
Dr. Riyadh Abdulmajid
Lecture 2
Sensory Evaluation
Sensory properties
The characteristics of a food can be looked at under the
headings:
" Appearance
" Flavour
" Aroma
" Texture
" Sound.
Sensory Evaluation
Appearance
- This is the visual perception of food, which includes colour,
size, shape, transparency and gloss.
- The colour of food is very important e.g. green peas.
- The shape, size and surface appearance will influence
consumers and determine whether they accept or reject a
food.
- One would expect to find mould in cheese but not on bread.
- Wilted lettuce or carrots that have a wizened appearance are
not acceptable.
Sensory Evaluation
Flavour
This has three components.
" Odour contributes to the pleasure of eating e.g. the
smell of freshly baked bread.
" Mouth feel, where the nerves in the skin of the mouth
are stimulated by thermal or chemical reactions e.g. the
coldness of ice cream or the burning sensation of chilli.
" Taste plays a vital role in recognising, accepting and
appreciating food.
Taste is sensed by the taste buds on the tongue. There are
four types of taste sensation: Sweet, Salt, Sour and Bitter.
Sensory Evaluation
Aroma
- Smell evaluates the aroma of food and is important in the
appreciation of flavour.
- A pleasant aroma makes food appetising.
- To arouse a sensation of smell, a substance must be in a
gaseous state.
- Smell is useful in detecting fresh, rancid or occasionally
poisonous food.
Texture
- Texture is perceived by a combination of senses i.e. touch,
mouth feel, sight and hearing.
- Texture is a key quality for many foods e.g. the tenderness
of meat, the softness of bread.
- It would also include the consistency, viscosity , brittleness,
and the size and shape of particles in food.
Sensory Evaluation
Sound
- Hearing considers the sounds made by food during
preparation and consumption e.g. the sizzle of fried food, the
fizz of drinks, the crunch of raw vegetables, the cracking of
hard biscuits.
- So, in sensory analysis, the senses are used to
preparation, measure, analyse and interpret the sensory
properties of food.
Sensory Evaluation
USE OF SENSORY ANALYSIS IN THE FOOD INDUSTRY
- Sensory analysis testing is used considerably in the food industry
for product development, recipe modification and the evaluation
of products.
- It also plays a key role in quality control and in the marketing of
products.
- Also use evaluate differences in similar products and analyses
specific attributes
- Many types of sensory analysis tests have been devised to fulfil
a number of specific objectives.
- These tests are grouped into three categories.
CATEGORIES OF SENSORY ANALYSIS TESTS
1. Preference Tests
2. Difference Tests
3. Descriptive Tests
Within each category there are various sensory analysis tests
Sensory Evaluation
CATEGORIES OF SENSORY ANALYSIS TESTS
1. PREFERENCE TESTS
- Preference tests supply information about whether people
like or dislike a product.
- Preference tests are used in the food industry to determine:
" 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.
- Preference Tests Suitable for Classroom Use
- Paired Preference Test
- Hedonic Rating Scale
- Preference Ranking Test
Sensory Evaluation
CATEGORIES OF SENSORY ANALYSIS TESTS
2. DIFFERENCE TESTS
- 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.
Difference Tests Suitable for Classroom Use
- Simple Comparison Test
- Directional Paired Comparison Test
- Triangle Test
- Duo-Trio Test
Sensory Evaluation
CATEGORIES OF SENSORY ANALYSIS TESTS
3. DESCRIPTIVE TESTS
- Descriptive tests are used to describe the perceived sensory
characteristics of products.
- Descriptive tests can be used in the food industry to answer
some of the following questions:
- What does like in this product?
-What are its perceived sensory characteristics / attributes?
- How does a change in processing / packaging / storage
conditions affect the sensory quality of this product?
Descriptive Tests Suitable for Classroom Use
- Descriptive Ranking Test
Sensory Evaluation
GUIDELINES FOR TESTING IN THE CLASSROOM
Where to Test
- Ideally testing takes place in special testing booths.
- Aquiet area of the classroom, with adequate light and
ventilation, could be used.
- Ensure adequate space between testers.
Testing Session
- It is very important that silence is maintained throughout
the session
- students should not discuss their results.
- Keep the testing session short to avoid fatigue.
Sensory Evaluation
GUIDELINES FOR TESTING IN THE CLASSROOM
Timing
- Mid-morning is the best time before any aromas of cooking
fill the air. If this is not possible, try and ensure that the room
is odour free and well ventilated.
- Testers should not eat strongly flavoured food in the thirty
minutes immediately prior to the test.
Number in Group
- This will depend on the size of the class.
- When arranging tests in class, it is important that the people
involved in testing the food samples should not be involved in
the coding and arranging of samples, or in the collating of
results for these samples. This is because they will be familiar
with the coded samples on the trays that they have set up.
Sensory Evaluation
GUIDELINES FOR TESTING IN THE CLASSROOM
Special Dietary Conditions
Take into account students with special dietary conditions e.g.
a coeliac should not test starchy foods.
Hygiene
Ensure that the general rules of hygiene apply for the handling
of all food samples.
Equipment
- The size and shape of containers should be standard.
- Polystyrene cups, paper plates and plastic spoons are useful
equipment for testing food.
Sensory Evaluation
GUIDELINES FOR TESTING IN THE CLASSROOM
Quantity of Sample
- The samples presented should be sufficient in amount.
- Ensure that all samples are uniform in colour, shape and size.
Temperature
It is important that all samples presented are at the same
temperature.
Sensory Evaluation
GUIDELINES FOR TESTING IN THE CLASSROOM
Coding of Samples
- One of the most important things about testing is making
sure that testers are unaware of the identity of products,
which means that coding is necessary.
- Samples can be coded with geometric shapes e.g. triangle,
square, circle.
- They can also be coded with three digit numbers.
- Codes used should not induce any bias among testers. For
example if samples are coded A and B, testers might feel
that sample A is the better sample.
- A record should be kept of the arrangement of samples
presented to each tester.
Sensory Evaluation
GUIDELINES FOR TESTING IN THE CLASSROOM
Number of Samples
In industry large numbers of testers are used and tests are
repeated a number of times to ensure validity and reliability.
(This is not required in the classroom situation).
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