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Challenges faced while carrying out the sensory evaluation of food

Explore our blog to understand the intricacies of sensory evaluation, sensory testing, and sensory analysis in the context of food, brought to you by Guire's FoodResearchLab. Learn about the challenges faced while carrying out sensory evaluation of food, gaining insights into this crucial aspect of new product development. To know more, try https://www.foodresearchlab.com/blog/new-product-development/challenges-faced-while-carrying-out-the-sensory-evaluation-of-food/

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Challenges faced while carrying out the sensory evaluation of food

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  1. CHALLENGES FACED WHILE CARRYING OUT THE SENSORY EVALUATION OF FOOD

  2. INTRODUCTION Sensory evaluation is the process of using our senses to assess the characteristics of food products, such as their taste, aroma, texture, appearance, and overall acceptability. It is an essential step in sensory and consumer science research, product development, shelf-life studies and quality control for the food industry The Sensory Division of the Institute of Food Technologies defines sensory evaluation as "A scientific discipline used to evoke, measure, analyse, and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch, and hearing."

  3. CHALLENGES OF SENSORY EVALUATION a. Subjectivity : One of the biggest challenges of sensory evaluation is subjectivity. Taste preferences are highly personal and can vary widely between individuals. What one person considers to be delicious, another may find unappetising. This subjectivity can make it difficult to draw objective conclusions about a food product's sensory characteristics b. Environmental factors : Environmental factors can significantly impact sensory evaluation. Factors such as temperature, humidity, lighting, and background noise can influence a panellist's perception of a food product's sensory characteristics. CONTD...

  4. c. Sample preparation : Sample preparation is another challenge in sensory evaluation. How a food product is prepared can impact its sensory characteristics. For example, cooking time and temperature can affect texture and flavour. It is essential to follow standardised preparation methods to ensure consistency across samples [3]. d. Panellist fatigue Sensory evaluation can be mentally and physically exhausting for panellists. As a result, panellist fatigue can be a challenge affecting sensory evaluation accuracy. To address this challenge, sensory evaluation is typically limited to short sessions with breaks in between. CONTD...

  5. e. Sample size The sample size is a crucial consideration in sensory evaluation. Too small of a sample size may not represent the larger population, while too large can be impractical and time-consuming. To ensure accuracy, sample sizes should be determined based on statistical analysis and large enough to yield meaningful results [5]

  6. How the Food Research Lab can help The Food Research Lab offers services in sensory evaluation with the help of well-trained experts. Sensory evaluation is crucial in determining food quality and consumer acceptability. The experts ensure that the product is of the highest quality and well-accepted by the consumers, guaranteeing its success.

  7. Contact Us UNITED KINGDOM +44- 161 818 4656 INDIA +91 9566299022 EMAIL info@foodresearchlab.com WEBSITE www.foodresearchlab.com

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