FST 658

ADVANCED SENSORY EVALUATION AND PRODUCT

DEVELOPMENT
EXPERIMENT 1: INTRODUCTION TO SENSORY EVALUATION

Prepared by : ERNIE NAJWA NAJIHAH BINTI FAIDI

Student ID : 2017283562

Group members :

1. RUS HANISA BINTI RUSLAN (2017283624)

2. AINA AQILAH BINTI KHAIRUL AMIN
(2017283608)

Group : AS2466Q

Prepared for : DR SITI ROHA BINTI AB MUTALIB

Date of submission : 15TH APRIL 2020

 EXPERIMENT 1: INTRODUCTION TO SENSORY EVALUATION

OBJECTIVES

1. To expose the respondent on proper sensory evaluation test

2. To determine the different between basic recognition test, odour perception and
identification test, flavour intensity test as well as after taste test.

INTRODUCTION

A. Basic Taste Recognition Test

Sensory evaluation is a scientific discipline used to evoke, measure, analyse
and interpret reactions to those characteristics of foods and other materials as they are
perceived by the senses of sight, smell, taste, touch and hearing(Aouzelleg, n.d.). In
food manufacturing industries, sensory evaluation is crucial to ensure the consumers’
acceptance of the food product. Basic recognition test is the essential test to evaluate
the customers’ preference and acceptability of the product. This test includes the
primary sensory organ which is tongue, to recognise the basic taste of sweet, sour,
salty and bitter in a food product.

B. Odour Perception And Identification

Odour perception is generally a situation whereas the odour itself becomes in
contact between chemical molecules mainly the gaseous state, that will further be
evaporate because of its volatile characteristics, being detected by the olfactory
epithelium of the olfactory organ. The ability to collect the information, consists of
odour intensity and odour quality, makes the olfaction a very complex sense.

C. Flavour Intensity
Taste rely on the sensation produced through the stimulation of the taste buds
while flavour is the combination of senses of taste, aroma and mouth feel effect of the
sample food, which is in broader concept. Flavour intensity is basically the measure
of how strong a specific taste present on a certain food and beverages is.
 D. Aftertaste
Aftertaste or mouth feel is encompasses textural and chemical sensation
present in food product such as astringency, spicy heat, cooling and metallic flavour.
The result of chemicals in food and drink product will continue to interact with a
specific taste receptors within the taste buds. Overall, it is generally classified as any
taste remains in mouth after the tested food or drink has been swallowed or spit out.

METHOD

A. Basic Taste Recognition Test

The respondents were given a water reference and six coded sample, diluted
with water. They were required to taste each of the solutions that may taste sweet,
sour, salty or bitter. There may be one or more sample of only water among the basic
taste solution in each coded cup. The respondents were reminded to rinse their mouth
with water before the tasting begin and also between each of the sample. The
procedure were then repeated using another six coded samples diluted with orange
juice.

CODE TASTE (diluted with water)

981 …..…………………………
422 …………………………….
719 ……………………………..
174 ……………………………...
668 ……………………………..
296 ………………………………

CODE TASTE (diluted with orange juice)

353 …..…………………………
847 …………………………….
535 ……………………………..
248 ……………………………...
524 ………………………………
716 ………………………………
B. Odour Perception And Identification
Eleven covered bottles contain ten bottles of odorous substances found in
home or workplace and one bottle contain neutralizer coffee powder. The respondents
were asked to examine the bottles one at a time, bringing it to the nose and removing
the cap before taking 3 short sniffs and identifying the odour. The respondents were
required to think the exact name of the substance and describing something that the
odour remind them of. They were allowed to repeat the sniffing procedure if
necessary, however, their first impression is usually the best. They were reminded to
allow the time to rest after each sample.

296 ……………………………..
353 ……………………………..
847 ……………………………...
535 ……………………………...
248 ………………………………
524 ………………………………
716 ………………………………
985 ………………………………
432 ………………………………
625 ………………………………

C. Flavour Intensity
The samples represent varying level of flavour intensity which may detect in
food product were prepared. Next, the respondents were asked to fill in the intensity
scale of these sample using intensity scale values of: 0 = no threshold, 1 = slight, 2 =
moderate and 3 = strong.
The samples prepared are:

331 sweet in fresh carrot ______________

192 dairy in milk ______________
279 sourness in orange juice ______________
649 Mentol in sweets ______________
 D. Aftertaste
The respondents were asked to describe the after taste of each of the sample consists
of:
486 coca cola ________________
967 tea ________________
514 bitter gourd ________________
725 chocolate ________________

RESULTS AND DISCUSSION

A. Basic Taste Recognition Test

Based on the result obtained, most respondents were able the recognise the
basic taste when the sample was diluted with distilled water however they found it
was a little bit hard to recognise the taste when the sample is diluted with orange
juice. This variety sensory acceptance results to a broad range of product acceptability
as they may not have exactly the same acceptability level for the product being tested.
For instance, some may prefer for a sweet tangy orange juice yet some may prefer for
more sour taste to be present in an orange juice. Thus, basic taste recognition test is
 crucial for the manufacturer to set a specific range for their product in order to meet
the consumers’ demand.

B. Odour Perception And Identification

According to (Choi, n.d.), the volatility of odours is related to temperature

because only volatile molecules, in the form of gas, carry odour, it is easier to smell
hot foods than cold one. Based on the obtained result, majority of the respondents
were able to recognise about five to seven odour correctly and only one respondent
that failed to recognise most of the odour. This outcome may be the results of some
strong odour samples that obstruct the other odour to reach the sensory receptor.
 C. Flavour Intensity

Sample 1 2 3 4 5 6 7 8 9 10 11 12 13 Total Mean ±

SD
0.462 ±
331 0 0 0 0 0 0 2 0 0 1 2 0 1 6 0.776

1.308 ±
192 1 1 1 2 2 2 0 2 2 0 0 2 2 17 0.855

1.308 ±
279 2 3 2 1 1 1 1 1 1 2 1 1 0 17 0.751

2.923 ±
649 3 2 3 3 3 3 3 3 3 3 3 3 3 38 0.277

For the flavour intensity test, the data obtained shows that there is only a few difference in the level of intensity of the coded food
samples by the respondents. This is because the length of time the flavour lasts and the dominant attributes at any given point also how the
attributes blend together compare to the picturesque of the product in our mind results in the actual flavour of the product when the intensity
amount is only one small part of the flavour.
 D. Aftertaste

Sample 1 2 3 4 5 6 7 8 9 10 11 12 13
486 Sweet Tingli Sweet Zest, Sugary Sour, A bit Sweet, Sweet Astrin- Sweet, Sweet-
ng sweet malt, gassy bitter Astrin- mellow gent sour ness
effect zest gent taste
hint
967 Super Bitter Bitter Bitter Bitter Seriously Bitter Bitter Bitter Bitter Bitter Bitter Bitter-
bitter bitter ness
514 Super Extre Too Bitter Very Bitter Much Bitter Salty, Bitter Bitter Very Strong-
super mely bitter bitter than tea bitter bitter bitter ly bitter
bitter bitter with
slightly
sweet
725 Creamy Malty Bitter Creamy Bitter Milky Sweet Creamy Gritti- Sweet Choco- Milky, Sweet-
sweet sweet with cocoa with ness, creamy late slightly ness
slightly slightly dairy taste bitter
bitter bitter sweet
taste
 The results of after taste of the sample food product is vary for every respondents by
intensity and over time. This situation is also contributes by the reaction to only one flavour
by only half of the flavour cells within the specialized taste buds. As we can see from the
obtained results, for chocolate sample of 725 coded, some respondents may found a bitter
taste in the chocolate compound while some may not responds to the bitter after taste. Thus, it
is important for food manufacturer to identify whether their product’s after taste is acceptable
to the consumers or vice versa.

CONCLUSION

Sensory evaluation is a scientific discipline that analyse and measure human responds
to the composition and nature of food and drink. Every person has different ability to
recognise and evaluate the taste of sample thus enable the manufacturer to broaden their
product range in order to meet the consumers’ demand. This experiment was conducted to
expose the respondents or students in this case, to conduct and experience the sensory
evaluation test themselves. In addition, the experiment was also being conducted to
differentiate between basic recognition test, odour perception and identification test, flavour
intensity as well as after taste test. The objectives of the experiment was successfully
achieved.

REFERENCES

Aouzelleg, A. (n.d.). Sensory analysis , the different methods and how it is used.

Choi, S. E. (n.d.). CHAPTER 3 Sensory evaluation.