Internationally Approved Food Technology Program by IFT and IUFoST

ITP335
SENSORY EVALUATION
Dede R Adawiyah

Food Technology Study Program

Department of Food Science and Technology
Bogor Agricultural University
 COURSE
OUTLINE
Mg Tanggal Pokok Bahasan
1 23,24/01/ Course 
Sub-pokok Bahasan
Course Syllabi, practicalclass
KP1 KP2
ESY
KP3 KI
BNU DHU
2020 introduction introduction, Grading system,
etc. DR
 Characteristics and the A
importance of sensory
evaluation
2 30,31/01/  Color and vision ESY DIN DHU
2020  Flavor (taste, aroma)
Sensory Attributes DR
 Texture
A
 Trigeminal sensation
3 06,07/02/ Physio -  Physiological aspects ESY DIN DHU
2020 psychology  Psychological aspects & errors DR
aspects in  Sensory Threshold A
sensory
evaluation
4 13,14/02/ Good Sensory  Sensory laboratory ESY DIN DHU
DR
2020 Practice 1  Sensory Sample preparation
A
5 20,21/02/ Good Sensory  Sensory panel ESY DIN DHU
DR
2020 PracticeInternationally
2 pproved
Recruitment andProgram
Food Technology selection
by IFT and T
A
SENSORY ATTRIBUTE OF FOOD PRODUCT

Internationally Approved Food Technology Program by IFT and

Topic 1: Judul Materi (Ukuran 28
atau 32)

1. VISUAL: COLOR

2. FLAVOR:
1. TASTE
2. ODOR/AROMA

3. TEXTURE

4. NOISE

5. TRIGEMINAL SENSATION

Internationally Approved Food Technology Program by IFT and

SENSORY PERCEPTION

STIMULUS
SENSE ORGAN

SENSATION
BRAIN

PERCEPTION
BRAIN

RESPONSE

Internationally Approved Food Technology Program by IFT and

VISUAL: COLOR / WARNA

A phenomena that involves both physical and

physiological components: the perception by
visual system of light of  400-500nm (blue),
500-600nm (green and yellow), 600-800 nm
(red)

Internationally Approved Food Technology Program by IFT and

 WARNA

 Atribut yang dominan dan mempengaruhi persepsi

atribut lain : aroma, rasa & flavor
 persepsi terhadap rasa dasar & aroma / flavor
 Berpengaruh pada threshold rasa dasar
 Panelis memberi skor kemanisan 2-10% lebih tinggi
pada larutan gula dengan warna gelap daripada
kontrol dengan warna yang lebih terang, walaupun
larutan yang lebih gelap mengandung sucrosa 1%
lebih rendah.
 Red, orange, and yellow as the most refreshing
colors, and black and brown as the least refreshing.

Internationally Approved Food Technology Program by IFT and

 4 cups of the same size but
different color : red, orange, white
and dark cream

Hot Chocolate Tastes Much Better In an Orange Cup

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• the white mug enhanced the rated “intensity” of the
coffee flavor relative to the transparent mug.
• the coffee was rated as less sweet in the white mug as
compared to the transparent and blue mugs.

Internationally Approved Food Technology Program by IFT and

Internationally Approved Food Technology Program by IFT and
Highlights:
• Candy and beverage wrapper color induces flavor
expectations in line with color
• Color of wrapper does not affect perceived flavor of candy.
• Perceived flavor of candy more consistent with candy
color than wrapper color.
• Food color seems to affect perception of flavor more
than package color does.

Internationally Approved Food Technology Program by IFT and

Persepsi Warna

Karakteristik warna yang dapat dibedakan oleh

mata dan alat (chromameter):
• hue,
• Saturasi,
• Brightness (kecerahan)

Internationally Approved Food Technology Program by IFT and

HUE
 Other visual attributes:
2. Size and shape
Length, thickness, width, particle size, geometric
shape (square, circular, etc), distribution of
pieces.
3. Surface texture
The dullness or shininess of a surface, the
roughness vs evenness; does the surface apear wet
or dry, soft or hard, crisp or tough?.
4. Clarity
the haze, opacity, the presece or absence of
particles of visible size

Internationally Approved Food Technology Program by IFT and

5. Carbonation (effervescence degree)

Carbonation Carbonation Degree of Examples

(vols) (% weight) effervescen
t
1.5 or less 0.27 or less None Still drinks
1.5 to 2.0 0.27 to 0.36 Light Fruit drinks
2.0 to 3.0 0.36 to 0.54 Medium Beer, cider
3.0 to 4.0 0.54 to 0.72 High Soft drinks,
champagne
 Light

Lens
receptor = retina :
Vitrous humor
•Rod cells(115 milions) :
weak light, no color
Foccusing by lens
•Cone cells (6,5 million) :
Retina/receptor strong light, color

nerve impulse
Optical nerves
impression
/response

Internationally Approved Food Technology Program by IFT and

 50% 35% 5%
5%

45% 10%
5
100%
%
respon

Aqueous humor Retina Sensive cells

E = hf ; h planck constant 6.67 x 10-27 erg.sec

f = v /  ; v = 3 x 108 m/sec

Internationally Approved Food Technology Program by IFT and

VISUAL COLOR MEASUREMENT

Hal-hal yang harus diperhatikan:

1. Warna background  netral (cream, off-
white)
2. Sumber cahaya
3. Sudut pandang panelis dan sudut cahaya
datang terhadap sampel  harus sama
4. Jarak sumber cahaya ke sampel
5. Sifat refleksi atau tranmisi cahaya dari
bahan/sampel Pastikan panelis tidak buta warna !!

Internationally Approved Food Technology Program by IFT and

 FLAVOR
The impression perceived via the chemical senses
from a product in the mouth.
Includes:
1. Aromatics : olfactory perceptions caused by volatile
substances released from a product in the mouth via
the posterior nares
2. Taste: gustatory perceptions (salty, sweet, sour,
bitter) caused by soluble substance in the mouth
3. Chemical feeling factor: astringency, spice heat,
cooling, bite, metallic flavor, umami taste

Internationally Approved Food Technology Program by IFT and

ODOR/AROMA/FRAGRANCE

 Volatile substance
detection through
nassal cavity and are
perceived by
olfactory system

 Aroma  food product

 Fragrance  perfume or cosmetic
 2 mekanisme mencium bau

1. Orthosasal  produk
dicium
 senyawa volatil masuk
ke hidung  bau/aroma
2. Retronasal  produk
dimakan/minum 
senyawa volatil masuk ke
hidung  bau/aroma

Internationally Approved Food Technology Program by IFT and

ODOR/AROMA/FRAGRANCE

The amount of volatiles escape from a

product is affected by:
1. Temperature and nature of product
2. Surface condition:
at a given temperature, more volatiles
escape from a soft, porous and humid
surface than from a hard, smooth and dry
one.
ODOR/AROMA/FRAGRANCE

 Enzimatically reaction odor

 17.000 odorous compound are known
 Expert perfumer can differentiate 150-200
quality of odor
 Term :
thymol=herb like, green, rubber
like;,lemon= pinene, limonene, citral,
citronellal, linolool, terpeniol, etc.
ODOR/AROMA/FRAGRANCE

Sensitivity of the smell varies depending

on :
1. Hungry / satisfied
2. Mood
3. Concentration
4. Respiratory infection
5. Women : menstruation cycle and pregnancy
 RasaDasar
Persepsi gustatori yang disebabkan oleh
senyawa
yang larut dalam rongga mulut

Manis Asin
Pahit Asam

Umami
Two compounds, phenylthiocarbamide (PTC) and 6-n-propylthiouracil
(PROP), taste bitter to some people and are tasteless to others

Soo-Yeun Lee, IFT, 2016

Internationally Approved Food Technology Program by IFT and IUFoST
Internationally Approved Food Technology Program by IFT and
SALTY

  sodium chloride (smaller intensity

found in other type of salt)
 Ions from salt, especially sodium
(Na+), was detected in ion chanel in
tounge

Internationally Approved Food Technology Program by IFT and

Internationally Approved Food Technology Program by IFT and
SOUR

 Sour taste  acid compound

 Mechanism = salty taste (ion chanel)
 Hydrogen ion channels detect the
concentration of hydronium ions
(H3O+ ions) that are formed from
acids and water

Internationally Approved Food Technology Program by IFT and

Internationally Approved Food Technology Program by IFT and
SWEET TASTE/Sweetness

 produced by the presence of sugars, some

proteins and a few other substance. Sweetness
is often connected to aldehydes and ketones,
which contain a carbonyl group.
 detected by a variety of G protein coupled
receptors coupled to the G protein gustducin
found on the taste buds.
 different variants of the "sweetness receptors"
need to be activated for the brain to register
sweetness.

Internationally Approved Food Technology Program by IFT and

Internationally Approved Food Technology Program by IFT and
Sweetness
 Sweet compound and its avarege threshold

Molecule Threshold
Sucrose 10 Mm
Lactose 30 mM
1-Propyl-2-amino-4-nitrobenzene 2 μM

Internationally Approved Food Technology Program by IFT and

BITTER TASTE /Bitterness
 Bitter taste  sensed by G protein
coupled receptors coupled to the G
protein gustducin.
 unpleasant
 Produced by alkaloid,
 Biologist evolutionary  biter associated with
the ability to taste numerous natural bitter
compounds, a large number of which are
known to be toxic.

Internationally Approved Food Technology Program by IFT and

Internationally Approved Food Technology Program by IFT and
Umami/Savory
 Savoriness or umami is the name for the taste sensation
produced by compounds such as glutamate, and are
commonly found in fermented and aged foods such as
parmesan and roquefort cheeses, and also found in soy
sauce dan fish sauce.
 Also found in unfermented food such as nuts,
walnuts, grapes, broccoli, tomatoes, and
mushrooms, and meat.
 Umami taste of glutamat increase when it is combined
with sodium.

Internationally Approved Food Technology Program by IFT and

 Umami

 Monosodium glutamate (MSG)

 Nucleotides IMP (disodium 5’-inosine monophosphate)
 a Japanese broth
 GMP (disodium 5’-guanosine monophosphate)  in
dried Shiitake mushrooms
 Sinergis effect: MSG, IMP and GMP  strong umami
taste.
 Umami  Japanese and Chinese cooking,
 Western cuisine  "savory", "meaty“
 Stimulus mechanisn A subset of umami taste buds
 Glutamate binds to a variant of G protein coupled
glutamate receptors.
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Internationally Approved Food Technology Program by IFT and
Internationally Approved Food Technology Program by IFT and
 FACTORS AFFECTED SENSTIVITY
OF TASTE :
1. Adaptation and Fatigue
2. Genetic
3. Smoking

Kasus ageusia atau tidak berperannya indra pencicip sangat jarang

ditemui. Akan tetapi variasi dalam kepekaan pencicipan, terutama
kemampuan membedakan tipe rasa pahit dari senyawa yang berbeda
merupakan kasus yang biasanya ditemui.

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 CONSISTENCY AND TEXTURE
 VISCOSITY (liquid newtonian)
 CONSISTENCY (fluid)
 TEXTUR (solid/semisolid)
- Reaction to stress  mechanical properties
(hardness, adhesiveness, cohesiveness, viscosity, etc)

- Tactile stress  geometrical particles (grainy,

gritty, crystalline, flaky) or moisture properties

(wetness, oilines, moistness, dryness)

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The Components of Texture:
TERMS OF MECHANICAL PROPORTIES
 Hardness : force to attain a given
Firmness
deformation

(compression) Hardness (bite)

 Cohesiveness:degree to which sample deforms (rather than
ruptures)
Cohesive
Chewy
Fracturable (crispy/crunchy)
Viscosities
 Adhesiveness:
Sticky (tooth, palate)
The Components of Texture:
TERMS OF MECHANICAL PROPORTIES

 Denseness: compactness of cross

section
Dense/heavy
Airy/puffy/light

Springiness: rate of return to original shape after some

deformation

Springy/rubbery
 FOOD ORAL PROCESSING: MASTICATION

 The perception of texture involves the

interaction of food with teeth, mucosa and
saliva
 Mastication  involves breakdown of food into
smaller particles, the incorporation of saliva, the
agglomeration and shaping of the resultant
mixture into a cohesive bolus to the pharynx to
prepare for swallowing
 Chewing releases flavor and smell, increasing
the pleasure to be derived from the food (but
not as a single factors)
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NOISE
• Produced from mastication of food
• Minor attribute but not negligible sensory attribute
• The pitch and sound loudness contribute to overall
sensory impression
• Differences in pitch of some rupturing food (crispy,
crunchy, brittle) provide sensory input to evaluate the
freshness (aple, potato chip)

Psychoacoustics:
the science of building vibrational models on a sound oscilloscope to
represent perceived sound stimuli such as pitch, loudness, sharpness,
roughness, etc
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Vibration in local medium  eardrum vibrate the vibrations
are transmitted via small bones in the middle of eat to create
hydraulic motion in the fluid of the inner ear, the cochlea, a a
spiral canal covered in hair cells  neural impulses to brain

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 TRIGEMINAL SENSATION
 Nerve cell (sensoric and motoric cell) locate in face and
head (mucosa of eyes, nose and mouth)

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 TRIGEMINAL SENSATION

Chemical irritans : ammonia, ginger, garlic, chilli,

pepper, mint, carbonation, very high
concentration of sugar and
salt

Stimulate the trigeminal nerve

The fizzy tingle from CO 2 in soda, the burn from

hot peppers, pungency from black pepper and
spices, the bite from raw onions and garlic in
mucosa of the eyes, nose and mouth