Sensory Analysis Guide - Methods and Purpose

Purpose & Outcomes Sensory Panel No. Assessors Panel Type Samples per session1 No. Samples2 Replication

Informal Assessment
Informal bench-top tasting followed by panel discussion Useful to screen large sample numbers to decide further evaluation Indicates general product characteristics and broad sensory differences REPORT: Objective tasting notes (appearance, aroma, flavour, texture) 3-6 Screened tasters who are familiar with product Up to 12 No

Sensory Difference
Check if perceivable sensory differences exist between two samples (e.g. product process, packaging, storage, recipe treatments) For aroma and/or flavour focus, samples need to look alike 15-30 Screened tasters from a general pool Up to 3 comparisons Need at least 2x volume of each sample No

Test overall difference: Triangle A B A, Duo-trio A: AB

Test if specific attribute difference is more/less: Paired Comparison A B Test if multiple samples are different from a control: Difference from Control REPORT: Yes/No difference based on statistics, Brief panel comments

Rapid Profile
Characterise key sensory components of products to guide product development or identify sensory trends Assess sub-set of product information (up to 10 key attributes) Start with Informal Assessment and hold brief panel training sessions REPORT: Compare basic attribute intensities, Limited statistics 8-12 Screened tasters who are familiar with product attributes and trained to use rating scales Minimum 3 training sessions, One formal session Need at least 6x volume of each sample Yes minimum duplicate rating in formal session, ideally triplicate rating

Descriptive Analysis
Identify, describe and quantify all the sensory attributes of a product group Collect accurate and reliable data to compare products efficiently Assess detailed product information (up to 30 specific attributes) Start with Informal Assessment and hold lengthy panel training sessions REPORT: Comparative product profiles, Statistical significance of differences
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8-12

Screened tasters who are familiar with product and trained to use rating scales

Minimum 6 training sessions, One formal session Need at least 10x volume of each sample

Yes minimum duplicate rating in formal session, ideally triplicate rating

Sensory Analysis Guide - Methods and Purpose

Purpose & Outcomes

Sensory Panel No. Assessors 8-15 Panel Type Screened tasters who are familiar with product

Samples per session1 No. Samples 6-12 Need at least 2x volume of each sample Replication No

Sorting Task
Group product types based on similarity of sensory properties Individuals decide on group categories e.g. specific aroma/flavour/texture Useful to benchmark products against competition Rapid task to screen large sample numbers for further sensory evaluation

REPORT: A sensory map of broad product differences Consumer Enjoyment

Several tests/surveys are available depending on the specific objectives Ask degree of like-dislike (9-point scale) Ask to rate specific attributes (appearance, flavour, quality, packaging) Ask which sample is preferred (paired comparison, ranking) REPORT: Direct comparison of overall product liking scores 40+ Untrained Consumers Up to 6 Need sufficient of each sample for no. of consumers No

Consumer Opinion
Several survey formats are available depending on the specific objectives Ask up to 20 questions for a 20 minute online survey Ask which sample is preferred (list flavour descriptions, product styles) Ask about purchase behaviour (frequency, location) Ask willingness to purchase 100+ Untrained Consumers Online or mailed survey n/a No

REPORT: Graphs and tables summarising survey responses Quality Analysis

Establish sensory specifications for quality control Monitor shelf-life over time Evaluate packaging performance over time Refers to session length of generally hour for Difference Testing and 1-2 hours for Informal Assessment and Descriptive tasks. Refers to number of different samples, or sample treatments. Total sample volume will vary due to serving size, sample preparation, number of assessors, number of tasting sessions required etc.
1 2

8-15

Trained Panel

Numerous training sessions

Yes

SARDI Innovative Food and Plants

www.sardi.sa.gov.au/foodinnovation