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SENSORY EVALUATION OF FOODS WITH SPECIAL REFERENCE TO FRUITS AND VEGETABLES

SENSORY EVALUATION OF FOODS WITH SPECIAL REFERENCE TO FRUITS AND VEGETABLES. Next. Introduction. The sensory properties of foods are related to three major attributes: Appearance - colour, size, shape; Flavour - odour, taste; and Texture - mouth feel, viscosity and hearing.

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SENSORY EVALUATION OF FOODS WITH SPECIAL REFERENCE TO FRUITS AND VEGETABLES

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  1. SENSORY EVALUATION OF FOODS WITH SPECIAL REFERENCE TO FRUITS AND VEGETABLES Next

  2. Introduction The sensory properties of foods are related to three major attributes: Appearance - colour, size, shape; Flavour - odour, taste; and Texture - mouth feel, viscosity and hearing. The consumer integrates all of those sensory inputs— appearance, aroma, flavor, hand-feel, mouth-feel and chewing sounds—into a final judgment of the acceptability of that fruit or vegetable. End Next

  3. Sensory Evaluation Definition Sensory Analysis is a scientific discipline used to evoke, measure, analyze and interpret reactions to those characteristics of foods as they are perceived by the senses of sight, smell, taste, touch and hearing. It means more than just food tasting. Sensory analysis is a recognised science. End Previous Next

  4. Applications of Sensory Evaluation • It can be used to: • evaluate a range of existing food products • analyse a test sample for improvement • estimate consumer response to a product • check that a final product meets its original specifications • evaluate differences in similar products • analyse specific attributes e.g. crunchiness of carrots End Previous Next

  5. Role of senses Appearance • Color, gloss, translucency • Size & shape • Surface characteristics • Interior appearance • Clarity • Discoloration • Mode of presentation End Previous Next

  6. Role of senses Mode of presentation Factors to be considered are: • Product description - name, price, ingredient, etc; • Packaging - shape, design, colour; • Contrast - phenomena of adjacent colours; and • Illumination - affects apparent product colour. End Previous Next

  7. Role of senses Odor/ Aroma/ Fragrance Odor of a product is detected when food volatiles enter the nasal passage and are perceived by the olfactory system Volatility – related to the temperature of the food and the nature of the compounds Aroma – perceptions caused by volatile substances released from a product in the mouth (lemon, mint, buttery) End Previous Next

  8. Role of senses Flavour • Flavor, is the combined impression perceived via the chemical senses from a product in the mouth, i.e., it does not include appearance and texture. • It includes • aromatics • taste and • chemical feeling factors – compounds that stimulate nerve ends in the soft membranes of the mouth and nasal cavity (spicy hot, cool, metallic). End Previous Next

  9. Role of senses Texture/mouthfeel • Sensory manifestation of the structure or inner make up of a food product (solids or semi-solids) Noise • Sounds produced by a food during mastication (chewing) or physical handling. • Includes • pitch – frequency of sound • loudness – intensity of the sound • persistence – endurance of sound over time End Previous Next

  10. In the process of perception, most or all of the attributes overlap, i.e., we receive a jumble of near-simultaneous sensory impressions, and without training we will not be able to provide an independent evaluation of each Role of senses End Previous Next

  11. Types of Sensory Tests Sensory tests are of three types: Descriptive testing– using descriptive words in a sensory evaluation to characterize food samples. Affective testing– panelists are used to determine the acceptability or preference between products Difference testing– panelists are used to determine whether detectable differences exist between products. End Previous Next

  12. Sensory Panels Sensory Evaluation Panels consists of groups of people who evaluate food samples. There are 3 main groups: Trained panels:Judge the quality based on standards set by the food industry. May be 5 to 8 in number. Laboratory Panels:Small groups that work at a company's lab. Help develop new products and determine how to change existing products. Usually 10-15 in number. Consumer Panels: Used to test foods outside the laboratory (grocery stores, malls, market research forms) using scientific terms to tell how much they like or dislike the product. May be 80-120 in number. End Previous Next

  13. Let Us Sum Up The consumer acceptance of fruits most often relies upon the inherent flavor and textural quality of the product. Incorporating sensory evaluation will help in the selling a consumer friendly product with increased acceptance. When done properly, sensory information can provide reliable and useful information about fruits and vegetables which no instrument can measure – their perceptual characteristics. Previous End

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