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Food Sensory Testing - FoodResearchLab

Food Research Lab has expert sensory panellists who help clients in identifying and selecting the optimized product. Food Research Lab is a Global Contract R&D Food, Beverages & Nutraceutical Lab providing solutions to Food, Beverages and Nutraceuticals(F, B & N) industries worldwide. We are one of the most renowned food sensory testing companies worldwide.<br><br>Read more: https://www.foodresearchlab.com/blog/rte-rtc/sensory-evaluation-of-food/

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Food Sensory Testing - FoodResearchLab

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  1. SensoryEvaluationof Food AnAcademicpresentationby Dr.NancyAgnes,Head,TechnicalOperations,FoodResearchLab Group: www.foodresearchlab.com Email:info@foodresearchlab.com

  2. TODAY'SDISCUSSION Introduction WhatIsFoodSensoryEvaluation? WhyisSensoryEvaluationInTheFoodIndustry Important? Difference Tests DescriptiveTests Affective Testing Conclusion

  3. INTRODUCTION People make food choices based on various factors such as cost, preference, previousexperience, and what is healthy. Still,probablymorecrucially,theyemployinformationcollectedthroughtheirsenses: look,texture, taste, and smell. These sensory elements can increase a food product's appeal, demonstrate attractivenessand quality, ormeet the tastes anddesires of critical groups. Food product sensory analysiscan give manufacturers information for product development,marketing, and other claims.

  4. WHATISFOODSENSORY EVALUATION? Sensoryassessmentisascientificfield covering all techniques for eliciting, measuring, analyzing, and interpreting human reactions to foodcharacteristicsperceivedbythefive senses:taste,smell,touch,sight,andhearing. Tasteandsmellaretwosensesthathave piquedresearchers'curiosity,particularly relatedtoingestive behaviour.

  5. WHYISSENSORY EVALUATION IN THEFOODINDUSTRYIMPORTANT? Sensoryassessmentisanecessarymethodin thefollowingfivecategoriesofproblems: Developmentofnewproducts Cost-cutting measures Increasing the level of quality Productacceptability Contd...

  6. Qualityassuranceandcontrol The sensory evaluation focuses on objective measurements of product sensory properties and subjective responses to physical products and interpretation of consumerresponse throughproduct understanding. Onecanusesensoryanalysisforqualitycontrol,shelf-lifedetermination, estimatingproductlaunchreadiness,evaluatingproductsuccess,flavourprofiling, andfinding thefactors thatdrive customer preferences. Youcanuseittomakecriticaldecisionsconcerningrawmaterials,components, additives,storageandpackingconditions,expirationor"bestby"dates,and productoptimization.

  7. DIFFERENCETESTS Difference testing compares food items to see if theydiffer in anyway. The odour, taste, and texture are only a few of thesecharacteristics. The three different types of tests, the triangle test, the duo-trio test, and the paired comparison test, are: TheTriangleTestdetermineswhether discernible sensory differences exist between two items. Contd...

  8. It is especially effective when production adjustments may have resulted in product alterations. The panelliststastethethreesamplesandidentifywhichone isunique.Whenthere is significanttastecarryoveracrosssamplesandpanellistsarepuzzledbythreemodels to evaluate rather than two, a triangle test may not bethe best option. Contd...

  9. The Duo-Trio Test can also be used to detect product variances caused by changesiningredientsuppliers,storage, packaging,andother-factors. ThesensoryEaterindicates the sample that is identical to a specific reference sample. Itisstraightforwardtocomprehend. PairedComparisonTestsdeterminewhichoftwosampleshasmoreofagiven attributeor which oftwo examples isfavoured. It is regarded as an acceptability test in the latter application. It's one of the mostusedattributedifferencetests,and it'ssimpletograspfor panellists.

  10. DESCRIPTIVETESTS A descriptive food sensory analysisprovides a completeprofileof afoodproduct'ssensory attributesand aqualitativeassessmentofthe intensityof eachfeature. Flavour Profile Test Character traits, attribute intensity,orderofattributeappearance, aftertaste, and amplitude are the five primary components of the Flavor Profile approach (the overall impression of the analyzable and non- analyzableflavourcomponents). Contd...

  11. Initially, theflavourprofile wasgradedon afive-pointscale: notpresent, threshold, minor, moderate, and vigorous. Over time, the scale has evolved to include morepoints(initially seven,now14)to accommodatemoreintensity differentiation. Texture Profile Test: The Texturometer - A New Instrument for Objective Texture Measurement presented five primary characteristics for evaluating food texture (hardness,cohesiveness, adhesiveness,viscosity, andelasticity) andthree additional factors (brittleness, chewiness,andgumminess). The Spectrum Descriptive Analysis incorporates the Flavor and Texture Profile Methodologies' rigorous training and organization and a more extensive panel group(upto15individuals),amorerefinedscale(usually150points,subjectto the product), and statistical methods to the descriptive data.

  12. Qualitative Tests: Individual assessments are conductedwithapaneloftentotwelve personswhoareaskedtoquantifyproduct qualities using a six-inch line scale with half- inchintensityindicators. FreeChoiceProfilingIntwofundamental ways,FreeChoiceProfilingdiffersfromthe previously mentioned methodologies. To begin with, each panel's participants are "untrained" customers. Contd...

  13. TheyarenotchosenbasedontheirabilityorexpertiseinspottingtinychangesinTheyarenotchosenbasedontheirabilityorexpertiseinspottingtinychangesin product qualities, eveniftheyaregiveninstructionsontheevaluation. Second,ratherthananempiricalrating,theparticipantsprimarilyfocuson offering "liking" or "acceptance" replies (among other qualifiers) as a way of measurementfor each quality.

  14. AFFECTIVETESTING The test method is clear and straightforward, so the panelof consumerswill knowhow to reply. ThePairedPreferenceTestisamethodofdetermining thepreferences of twopeople. Apreferencetestcanbeundertakenonceasignificant differencebetweenthetwowineshasbeenresolved. Thishelpsdecidewhichwinemixtouseorwhichyeast fermentationmethodtoutilize. Contd...

  15. RankingTest:Apreferencerankingtestmaybecompletedifmorethantwosamples arereviewed. Acustomer canusually rankthree tofive piecesin areasonable amount oftime. The consumer is asked to rate the samples in preference in this sensory evaluation technique,with "1" being the most desired. The Hedonic Test The hedonic scale can be used to determine the degree to which one ormore things are acceptable. This is a categorical scale with an odd number of categories (five to nine), ranging from "dislike highly" to "like extremely." There is a neutral middle (neither like nor dislike). Basedon their responses, customersrank the product on ascale.

  16. CONCLUSION Sensory assessment is currently neglected in the food and beverage business, but it can benefit a winerythatusestheprocedureseffectively. Sensory evaluation can provide a foundation for judgmentsifcontrolsareadequately implemented,panellistsarecarefullyselected, practicaltraining,appropriatesensorymethods areused,andcorrectstatisticalinterpretation. FoodResearchLabhasexpertsensory panellistswhohelpclientsinidentifyingand selectingthe optimizedproduct.

  17. Food Research Lab is aGlobal Contract R&D Food, Beverages & Nutraceutical LabprovidingsolutionstoFood,BeveragesandNutraceuticals(F,B&N) industriesworldwide. Weareoneofthemostrenownedfoodsensorytestingcompaniesworldwide.

  18. ContactUs UNITEDKINGDOM +44-1618184656 INDIA +919566299022 EMAIL info@foodresearchlab.com

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