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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
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
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
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,
testing
• Subject often give consistent
differences
• Subjects are influenced by adjoining or
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
similar odorants
• Potential panelists should be screened
OHactory wisery cortex
Tast sunsory
Frontal cortex
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 1st and 2nd sip are the most
sensitive
• Other conditions in the mouth which
Glossopharyngeal nerve
Facial nerve
Bitter
Vallate papillae Foliate papillae
Salty
Fungiform papillae
6
Sour
MH
III
Sweet
.
Tip of tongue
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
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