Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bayombong, Nueva Vizcaya
INSTRUCTIONAL MODULE
College: Human Ecology
Campus :Bayombong Campus
DEGREE PROGRAM BSHT COURSE NO. HTC12
SPECIALIZATION Home COURSE TITLE Product Development and Quality
Technology Assessment
YEAR LEVEL 3rd Year TIME FRAME 3hrs. WK 6-7 IM HTC12 -2S-
NO. NO. 2024-2025
Name: Donna Faye Afalla Date:
Course & Year: Bsht 3 Date Submitted
Laboratory Exercises No. 2
Sensory Attributes of Food Products
I. Introduction:
Sensory evaluation is a scientific discipline used to measure, analyze, and interpret reactions
to the characteristics of food products as perceived by the senses of sight, smell, taste, touch,
and hearing.
Understanding sensory attributes is essential in food product development, quality control,
and consumer preference research. Sensory attributes of food include appearance, aroma,
texture, flavor, and mouthfeel, which contribute to the overall acceptability of a product.
II. Objectives:
1. To understand the importance of sensory evaluation in food quality assessment.
2. To identify and describe the sensory attributes of different food products.
3. To apply sensory evaluation techniques in analyzing food samples.
4. To develop sensory vocabulary for effective food product description.
III. Materials:
1. Food samples (e.g., fruits, dairy products, baked goods, beverages)
2. Sensory evaluation score sheets
3. Water for palate cleansing
4. Napkins
5. Disposable cups/spoons
6. Blindfolds (for specific tests)
7. Sensory booths or quiet testing area
IV. Procedures:
1. Preparation: Arrange food samples in a standardized manner and ensure samples
are at the appropriate temperature.
2. Appearance Assessment: Observe the color, shape, and overall visual appeal of
each sample.
3. Aroma Evaluation: Smell each sample and describe its aroma intensity and
characteristics.
In accordance with Section 185, Fair Use of Copyrighted Work of Republic Act 8293, the copyrighted works included in this material may be
reproduced for educational purposes only and not for commercial distribution.
NVSU-FR-ICD-05-00 (081220) 1
Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bayombong, Nueva Vizcaya
INSTRUCTIONAL MODULE
4. Texture Analysis: Evaluate the texture by touching or chewing the sample and noting
its consistency (e.g., crispiness, softness, smoothness).
5. Taste Testing: Taste each sample, noting the basic tastes (sweet, sour, salty, bitter,
umami) and the overall flavor profile.
6. Mouthfeel and Aftertaste: Assess how the product feels in the mouth and if there is
any lingering aftertaste.
7. Data Recording: Record observations and scores for each attribute on the sensory
score sheet.
8. Data Analysis: Compare sensory attributes across samples and discuss findings in
relation to consumer preferences.
V. Study Questions:
1. How does sensory evaluation contribute to food product development and quality
control?
• Sensory evaluation plays a vital role in food product development and quality
control by providing insights into how consumers perceive a product’s taste,
texture, aroma, appearance, and overall acceptability. It helps guide product
formulation, improvements, and innovation based on consumer preferences. In
quality control, sensory evaluation ensures consistency and detects any
changes or defects in products, maintaining brand standards and customer
satisfaction.
2. How does smell influence the perception of taste in food?
• Smell greatly influences the perception of taste, as aroma contributes to the
overall flavor experience. When we eat, odors from the food travel to the
olfactory receptors through the nose and the back of the throat, enhancing or
altering how we perceive tastes like sweetness, bitterness, or spiciness.
Without smell, taste becomes limited to basic sensations like sweet, salty,
sour, bitter, and umami.
3. Why is appearance an important factor in acceptance of food products?
• Appearance is important in the acceptance of food products because it creates
the first impression and influences consumer expectations. Visual cues like
color, shape, and texture can suggest freshness, quality, and flavor, often
determining whether a person will try or reject a product before tasting it.
4. How do environmental factors affect sensory perception during food evaluation?
• Environmental factors such as lighting, noise, temperature, and odors can
affect sensory perception during food evaluation. These factors may distract
panelists, alter mood, or interfere with senses, leading to inaccurate or
inconsistent results. A controlled environment helps ensure reliable and
objective sensory assessments.
5. What is a taste threshold, and how is it determined in sensory evaluation?
• A taste threshold is the minimum concentration of a substance that can be
detected or recognized by the senses. It is determined in sensory evaluation
by gradually exposing panelists to increasing concentrations of a tastant until
they can reliably identify its presence (detection threshold) or distinguish its
specific taste quality (recognition threshold).
6. What is mouthfeel, and how does it contribute to overall sensory evaluation?
• Mouthfeel refers to the physical sensations experienced in the mouth, such as
texture, temperature, and viscosity. It contributes to overall sensory evaluation
by affecting the product’s appeal, influencing how enjoyable or satisfying the
food feels during consumption.
In accordance with Section 185, Fair Use of Copyrighted Work of Republic Act 8293, the copyrighted works included in this material may be
reproduced for educational purposes only and not for commercial distribution.
NVSU-FR-ICD-05-00 (081220) 2
Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bayombong, Nueva Vizcaya
INSTRUCTIONAL MODULE
7. What factors affect the visual appeal of food products?
*The visual appeal of food is influenced by color, shape, texture, presentation, and
packaging. These factors create first impressions, signal freshness or quality, and
strongly affect consumer acceptance.
V. Results and discussion:
VI. References:
Stone, H., & Sidel, J. L. (2004). Sensory Evaluation Practices (3rd ed.). Academic Press.
Lawless, H. T., & Heymann, H. (2010). Sensory Evaluation of Food: Principles and
Practices. Springer.
Delwiche, J. (2004). The impact of perceptual interactions on perceived flavor. Food
Quality and Preference, 15(2), 137–146. https://doi.org/10.1016/S0950-
3293(03)00041-7
Szczesniak, A. S. (2002). Texture is a sensory property. Food Quality and Preference,
13(4), 215–225.
Meilgaard, M., Civille, G. V., & Carr, B. T. (2015). Sensory Evaluation Techniques. CRC
Press.
ISO 8586:2012. Sensory Analysis — General Guidelines for the Selection, Training, and
Monitoring of Selected Assessors.
In accordance with Section 185, Fair Use of Copyrighted Work of Republic Act 8293, the copyrighted works included in this material may be
reproduced for educational purposes only and not for commercial distribution.
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