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Sensory Analysis

Sensory Analysis . Using sensory analysis in Food Technology . Sensory analysis is used to evaluate food products . Sensory analysis is used in industry and discovers details on: Flavour and taste Texture Appearance – Colour, shape, size Smell/Aroma Sounds.

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Sensory Analysis

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  1. Sensory Analysis Using sensory analysis in Food Technology

  2. Sensory analysis is used to evaluate food products • Sensory analysis is used in industry and discovers details on: • Flavour and taste • Texture • Appearance – Colour, shape, size • Smell/Aroma • Sounds

  3. Sensory Analysis studies three main areas • What does the product taste like? • What are its sensory characteristics? • How does a change in production, packaging or storage affect sensory characteristics

  4. Sensory analysis in the Food Industry • Sensory analysis is used at several stages during product development • Companies can compare a competitor’s product • Improve products by modifying or changing the ingredients • Check that the specification is being met

  5. Industry continued • Monitor quality control by checking regular samples against specification • Detect differences between products from different runs or batches • Profile the characteristics of new products • Describe specific characteristics

  6. Industry Continued • Demonstrate new products to marketing team • Promote new or reformulated products to consumers • Sensory analysis is carried out in controlled conditions

  7. Which senses are used in Analysis? • Sight – Appearance • Smell and taste – Aroma and flavour • Touch – Texture and mouthfeel • Sound – Noise

  8. Taste areas of the tongue

  9. Sensory Analysis Tests • Preference Tests – These supply information about people’s likes/dislikes of a product. • Discrimination Tests – Aim to evaluate specific attributes ie Crunchiness

  10. Preference Tests • Pair comparison/preference test – a test which compares a pair of similar products looking at specific characteristics • Hedonic tests – Test sample and grade 1=Dislike very much, 5=Like very much. Samples analysed for lowest/highest score • Scoring tests – Samples are scored on a scale between like and dislike

  11. Discrimination Tests • Ranking – Decide on attribute to be ranked eg Crunchiness, allow people to evaluate samples and place them in rank order • Star Diagram – Allows food products to be evaluated using a range of attributes

  12. Star Diagram • The test can be used to: • Evaluate differences in similar products • Gauge consumer response • Analyse specific attributes • Check a product meets its specification • Compare similarities in a range of products • Show opportunities for product development

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