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INTRODUCTION TO

SENSORY
EVALUATION
Inneke Hantoro

Introduction
Sensory analysis ​A ​scientific method
used to evoke, measure, analyze and
interpret those responses to products as
perceived
through the senses of sight, smell, touch,
taste and hearing
The principal uses of
sensory techniques
• Quality control
• Product development
• Research
The primary function of sensory
testing is to conduct ​valid and reliable
test, which provide data on which
sound decisions can be made
Factors govern sensory
measurement
• ​Definition of the problem ​; what it is we
wish to measure
• ​Test design ;​ leave no room for

subjectivity & take the ​known sources of

bias, minimize the amount of testing

required to produce the desired


accuracy of results
• ​Instrumentation ;​ test subjects

selection & training, ​knowing their

sensitivity & bias


• ​Interpretation of results ;​ using

statistics, drawing ​conclusions

What for?
→ ​Specification & QC ​☼ ​→ ​Shelf
life studies ​☼ ​→ ​Taint potential ​☼
→ ​Product matching ​☼ ​→ ​Product
reformulation ​☼ ​→ ​Product
mapping ​☼ ​→ ​Product
acceptability ​☼
Specification & QC
☞ ​What’s the target of specification? ​☞
Does the product match the target
specification? ​☞ ​What variation in quality is
to be expected? ​☞ ​What’s the normal
variation in each attribute? ​☞ ​Is there any
noticeable difference between this
product and the reference standard?
☞ ​How long can this product be stored
before there is a noticeable change in the
sensory quality? ​☞ ​How does the sensory
quality change
with storage? ​☞​How long before the
changes in sensory quality make the
product unacceptable? ​☞ ​Hedonic test ​☞
Difference test ​☞ ​Consumer test

Shelf life Study


Product
Reformulation
→How would the quality be affected if
the
recipe/process/package were changed?
→Does this change make a noticeable
difference?
→Does this change cause the product
to vary outside the
normal range?

Product Mapping
→​Especially for global market product
→​To identify key drivers of consumers
behavior or preference ​☞ ​What are the
sensory attributes of products already on
the market? ​☞ ​Which combination of
attributes
constitutes consumer’s ideal product? ​☞
What further change in formulation is
needed to achieve this target sensory
quality?

Product Acceptability
☞ ​Which product is most
preferred/liked? ​☞ ​How much is this
product liked? ​☞ ​How much is the
appearance/flavor/texture of this
product liked or disliked?
☹  ☺ ​Bad Maybe good or maybe
bad Good ​☞ ​How much can this
product be changed without affecting
its liking/acceptability?
Testers (as Measuring
Instruments)
• Quite variable over time
• Very variable among themselves
• Very prone to bias
So....requires that
• Measurements be repeated
• Enough subjects
• The sensory analyst respects the

many rules & pitfalls ​which govern panel

attitude
The chain of sensory
perception
Stimulus
Sense organ
Sensation
Brain
Perception
Brain
Response

Conducting a sensory
study
The role of the sensory analyst (seven
practical tasks)
According to Standard Sensory
Practice
• ​Determine the project objective
• ​Determine the test objective
• ​Screen the samples / Panelis
• ​Design the test
• ​Conduct the test
• ​Analyze the data
• ​Interpret and report results
Sensory
Perception
Sensory Attributes
• Order of perceiving the attributes of a
food: ​✓ ​Appearance ​✓
Odor/aroma/fragrance ​✓
Viscosity/consistency, texture/mouthfeel
✓ ​Other flavor* attributes ​✓ ​Noise
• ​The impression perceived via
chemical senses from a ​product in
the mouth
• ​In the process of perception, most or
all of the attributes overlap

Appearance
• Color
• Size and shape
• Surface texture
• Clarity
• Carbonation
Odor/ Aroma/ Fragrance
• is detected when its volatile enter the
nasal passage and are ​perceived by the

olfactory system
• The amount of volatiles that escape from
a product is affected ​by – ​the temperature –

the nature of the compounds, and ​– ​the
condition of a surface
• Many terms may be ascribed to a single
compound (thymol = ​herb-like, green,

rubber-like)
• A single term may be associated with
many compounds (lemon ​= α-pinene,

β-pinene, α-limonene, β-ocimene, citral,

citronellal, ​linalool, α-terpineol, etc)


Consistency and Texture
• viscosity
• the rate of flow of liquids under some
force, such as gravity
• Consistency
• Texture
• The sensory manifestation of the
structure or inner ​makeup of products in
terms of their:
– Reaction to stress – Tactile feel
properties
Flavor
• The sum of perceptions resulting from

stimulation of the ​sense ends that are

grouped together at the entrance of the

alimentary and respiratory tracts


• Includes: ​– The aromatics; olfactory
perceptions caused by volatile

substances released from a product in

the mouth via the posterior snares –


​ The
tastes; gustatory perceptions caused by

soluble ​substances in the mouth (salty,


sweet, sour, bitter, umami) –
​ The
chemical feeling factors
Noise
• Is minor but not negligible sensory
attribute
• Measure the pitch, loudness and
persistence of sounds
The Human Senses
• Vision
• Touch
• Olfaction
• Chemical/ Trigeminal Factors
• Gustation
• Hearing
Vision
• Some aspects of color perception

which must be ​considered in sensory

testing
• Subject often give consistent

responses about an object ​color even

when filters are used to mask

differences
• Subjects are influenced by adjoining or

background color ​and relative sizes of

areas of contrasting color; blotchy

appearance affects perception


• The gloss and texture of a surface
affect perception of ​color
• Color vision differs among subjects
Touch
• Somesthesis: tactile sense, skinfeel
• Kinesthesis; deep pressure sense
Nerve fibers in muscles, tendons, &
joints → deep ​pressure, kinesthesis;
to sense the tension & ​relaxation of
muscles
• Nerve endings in the skin surface,
epidermis, dermis, & subcutaneous
tissue → touch, pressure, heat, cold,
itching, & tickling
• Kinesthetic perceptions corresponding

to the mechanical ​movement of muscles


(heaviness, hardness, stickiness, etc)

result from stress exerted by muscles of

the hand, ​jaw, or tongue & the sensation

of the resulting strain ​(compression,

shear, rupture) within the sample being

handled, masticated, etc


• The surface sensitivity of the lips,

tongue, face & hands is ​much greater

than that of other areas of the body,

resulting in ease of detection of small

force differences, particle size


differences, and thermal & chemical

differences from hand & oral

manipulation of products
Olfaction
• Airborne odorants are sensed by the
olfactory epithelium ​(located in the roof of

nasal cavity)
• Optimal contact is obtained by moderate
inspiration (sniffing) ​for 1 – 2 sec
• At the end of 2 sec, the receptors have
adapted to the new ​stimulus
• One must allow 5 – 20 sec or longer for
them to de-adapt ​before a new sniff can
produce a full-strength sensation
• A complication → the odorant(s) can fill
the location in which a ​stimulus is to be

tested → reducing ability to detect a

particular odorant or differences among

similar odorants
• Potential panelists should be screened
OHactory ​wisery ​cortex
Tast ​sunsory
Frontal ​cortex

cortes ​Olatory ​tract ​Ovaciory ​bulib

receptor
Taube ​receptor ​cols

Chemical/Trigeminal
Factors
• Ammonia, ginger, horseradish,
onion, chili peppers, ​menthol, etc →
stimulate the trigeminal nerve ends
→ burn, heat, cold, pungency, etc.
• Subjects often have difficulty
separating trigeminal ​sensations from
olfactory and/or gustatory ones
Gustation
• is a chemical sense (like olfaction)
• Involves detection of stimuli dissolved
in water, oil, or saliva by the taste bud
• There is no risk of the contact being
too brief, but there is ample opportunity
of oversaturation
• The prudent taster should take small
sips and keep each ​sip in the mouth for
seconds then wait for 15-60 sec ​before
tasting again
• The 1​st ​and 2​nd ​sip are the most
sensitive
• Other conditions in the mouth which

affect taste ​perception:


– Temperature – Viscosity – Rate –
Duration ​– Area of application of the
stimulus ​– The chemical state of saliva –
The presence of other tastants in the
solution being ​tasted

Gl​o​ssopharyngeal ​nerve
Facial ​nerve

Bitte​r
Vallate ​papillae ​Foliate ​papillae
Salty
Fu​ngiform ​papillae
6

Sour
MH

III

Swee​t
.

Tip of tongue

Perception at threshold &


above
• A threshold is not a constant for a
given substance but a constantly
changing point on the sensory
continuum from non-perceptible to
easily perceptible
• Our threshold change with moods and
the time of bio- rythm, hunger and
satiety
• Compounds with identical threshold
can show very ​different rates of increase
in intensity with concentration

Types of
Sensory
Analysis
Types of Sensory Analysis
Discriminative test ​→Is the product
different or same as the reference?
Descriptive test ​→What does this product
taste like? ​→How does these products
differ from another in sensory quality?
Preference or hedonic test ​→Do you like
this product? ​→Is it acceptable? ​→Which
other attributes do you like? ​Consumer
test can include all of the above test or
more
Methods Selection –
Decision Tree
→ ​Consumer ​question? acceptability
​ ​→ ​Sensory

question? analytical
​ ​→ ​Question ​are different? of

whether products ​→ ​Question ​differ on a of
​ ​sensory
how products ​basis?
→ ​Probe ​other approach?

test issues
​ ​or –
​ need ​Choose from: ​YES
​ ust-right
Preference/choice Rated Acceptability Ranking ​NO J
scales
NO
→ ​Probe ​other approach? test issues
​ ​or –
​ need ​YES
Choose from:
YES

Triangle Procedure Duo Trio Procedure ​NO Dual


​ Standard
Test ​Paired Comparison ​YES ​R-Index Approach

NO
Choose from: ​
Flavor Profile
Go to Panel Setup
Rated ​Control Difference
​ from Other forced-choice QDA
Approach Spectrum Method Free-choice Profile
Go to Panel ​Hybrid
Setup

Factors Affecting Sensory


Measurements
• ​Psychological factor
– Expectation error (knowledge of
experimental objectives/ ​samples may

influence the judgment) –


​ Suggestion effect
(comments or noises made out loud can

influence the judgment) –​ Distraction error –


Stimulus and logical error ​– Halo effect and
proximity error
(Judgments concerning the rating of one
attribute may ​influence the ratings of other

attributes when assessors are asked to

judge several attributes at once).


Factors Affecting Sensory
Measurements
– Attribute dumping – Habituation
(when assessors score similar
products
on a regular basis) – Order effect –
Contrast and convergence effect –
Central tendency error – Motivation
error
Factors Affecting Sensory
Measurements
• ​Physiological error
– Adaptation – Perceptual
interactions between stimuli –
Physical condition
• ​Cultural factor
Thank You

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