the types of sensory , training of sensory panelist and simple way to conduct the sensory evaluation for frozen products. how the sensory room should procedure to be followed during the sensory analysis

1. SENSORY
EVALUATION
.

2. INTRODUCTON
• Sensory evaluation is a scientific discipline that analyses and
measures human responses to the composition of food and
drink, e.g. appearance, touch, odour, texture, temperature and
taste.
• DEFINITION :‘A scientific discipline used to evoke,
measure, analyze and interpret reactions to those
characteristics of food and materials as they are perceived by
senses of sight, smell, taste, touch and hearing. ’

3. HUMAN SENSES

4. HOW HUMAN EXPERIENCE THEIR FOOD

7. WHAT PARTS OF YOUR TONGUE
TASTE WHAT?
• The taste buds for "sweet" are on the tip of the tongue
• the "salt" taste buds are on either side of the front of
the tongue;
• "sour" taste buds are behind this; and
• "bitter" taste buds are way in the back.

8. IMPORTANCE :
• To detect the similarities /differences
• To evaluate an existing food product against benchmark sample.
• To analyze for further improvements based on market feed
back.
• To elicit specific response to a food sample: whether acceptable
or not by consumers.
• To study a particular property in an ingredient or a food product.
• To evaluate if a ready food product meets its original
specification / standard sample.
• To obtain feedback data in order to make decisions and carry
out suitable modification in a food product.

9. PROCEDURES BE FOLLOWED
Controlled conditions
• Check that everyone is able to test the products
• Everyone should use clean spoons and separate dishes.
• Do not allow people who are unwell
• Serve all food samples in the same way
• Label the foods with random letters or numbers
• Only allow tasters to test up to six samples at a time
• Have water available to sip or a dry biscuit to taste
between tastings as this will help clear the palate and
make tastings more effective on a number of samples.
• Complete the tasting and record on sheets after each
person tastes the food.
• Use separate booths for each taster to ensure no influence
from other tasters.

10. SENSORY
EVALUATION
TRAINING

11. TWO PARTS
• Aroma Recognition
• Pool of samples from 31 possible common aromas
Triangle test
• Choosing which one sample of the three presented is
different
• Training
• Group similar aromas
• What are the similarities and differences between
groups?
• What are the similarities and differences within groups?
• Develop “Sense Memory”
• You want to try to link a visual memory with the aroma
• “See aroma in your head”
• Improved recognition

12. THINGS TO REMEMBER:
Our sense of smell habituates quickly.
• We get “used to” an aroma rapidly and lose the ability for
fine discriminations.
• Caused by “over sniffing”.
Need to take a 30-60 second break to allow receptors to
“recharge”.
Sniff water between samples to moisten nasal passages and
flush aroma molecules out

13. HOW TO SMELL
Remove interferences to what you are evaluating
Don’t chew gum
Don’t were perfume, cologne, strongly scented deodorant, hair products,
or other personal care products
 Don’t smoke or use smokeless tobacco products
Stay away from strong bleach or other caustic fumes
Wash your hands, and use a neutral smelling soap
Close the windows and doors

14. AROMA TRAINING
 Start out with one aroma from each group with labeled bottles
 Sniff and visualize
 Mix up and try again with unlabeled bottles
 Evaluated until 100% correct
 Try with another set and repeat process
 Now try 3 or 4 from the same aroma group
 Developing finer discrimination skills
 Sniff and visualize
 Remember to take a break between each sample
 Now try with randomized, unlabeled bottles

15. TRIANGLE TEST
• You will be presented with three samples
• Use all of your sensory skills to determine which is different
• Vision
• Touch
• Smell
• Taste

16. VISUAL EVALUATION
• Look for differences in color, shape, size of product, texture, or
components
• Different shades

17. TOUCH EVALUATION
Are they the same texture?
• Do they crumble the same way?
• Do they “smoosh” the same way between your fingers?
• Smooth vs. grainy
• Sticky, gummy, tacky or slimy

18. “TASTE” EVALUATION
• Combination of four aspects
• Taste
• Sensation
• Aroma/flavor
• Mouth feel(Crunchy, Sticky, Slimy, Hard, Grainy, Does the
item dissolve quickly or coat your mouth?)

19. “TASTE” EVALUATION
•Mouth feel
• How does the product feel in your mouth?
• Crunchy
• Sticky
• Slimy
• Hard
• Grainy
• Does the item dissolve quickly or coat your mouth?
• Rub the food with your tongue across the roof of your mouth

20. SENSORY METHODS
Discriminatory tests
Preference test

21. SAME/ DIFFERENT
• When a difference is unknown
• Two coded test samples (A,B).
• Tasters assess both samples and indicate whether they think
samples are the same or are different.
• Serving orders: AB, AA, BA, BB
• (Note: two serving orders are presented to each taster)

22. PAIRED COMPARISON TEST
Determines whether two products differ in a specified
attribute
Two differently coded samples are presented to each
panellist simultaneously .
The paired comparison implicates the “forced” choice and
therefore the judges must give an answer in any case.
The chance probability associated with this test is 1/2.

23. TRIANGLE TEST
Find the odd sample, or find the two samples that are identical.
Probability of guessing the right answer is 0.33. Thus, this test
has more statistical power than the paired comparison or duo-
trio tests.
A C
B

24. DUO-TRIO
Which of the samples is the same as the reference sample?
Probability of guessing the right answer is 0.50.
• One reference sample (Ref). Two coded test samples (A,B).
• A is the same as the reference (control product).
• B is the Product to test.
B
R
A

25. PREFERENCE TESTS
• These types of tests supply information about people's likes
and dislikes of a product. They are not intended to evaluate
specific characteristics, such as crunchiness or smoothness.
They are subjective tests and include
• hedonic
• scoring.

26. HEDONIC
Prepare the food samples.
Ask each taster to taste each sample in turn and tick a box, from '1
Dislike Very Much' to '5. Like Very Much 'to indicate their
preference.
This is a 5-point-scale.Sometime a 9-point-scale is used.
The taster may also wish to make remarks about the products’
appearance, taste, odour and texture, colour
Analyse the results. Which sample received the highest/lowest
scores? Which sample was preferred?
Note: The same worksheet can be used for all the tasters. This will
reduce photocopying and paper waste. (However, other tasters
scores/comments could influence each other.)

27. THE 9-POINT HEDONIC SCALE
Like Extremely
Like Very Much
Like Moderately
Like Slightly
Neither Like nor Dislike
Dislike Slightly
Dislike Moderately
Dislike Very Much
Dislike Extremely

28. THE 5-POINT HEDONIC SCALE
Highly
acceptable
Very acceptable
Acceptable
Fair acceptable
Not acceptable

29. WHY USE SENSORYANALYSIS TO
EVALUATE FOOD PRODUCTS?
•To evaluate quality (quality control) or improve quality
•To provide input for decision making (product
development)
•Ingredient substitution in product formulation
•To compare a product (s) with the competitor
•competitor‘s product (s)
•To determine storage conditions

30. SENSORY EVALUATION
: PLAN
• Define the overall project objective
• Define the test objective.
• Screening the samples.
• Selection of the test method and panel.
• Conducting the test.
• Analyzing the data
• Reporting the results.
• Corrective action , if required.

31. REQUIREMENT
 Sophisticated Sensory booths/Rooms :
Laboratory for physical, chemical analysis of
raw and prepared foods.
 Suitable area for preparation of food samples
for evaluation.
 Suitable coding of samples : usually 3 digit
coding is done.
 Appropriate method of sample presentation.
 Sensory panel members suitable for evaluation.
 Specialized software for statistical evaluation
of sensory

32. SENSORY PANEL ROOM
• Sensory Panel Room with controlled temperature (20°C – 22°C)
and RH at 40±5%.
• Booths are widely used to provide an environment that prevents
panellists from being distracted and interacting with other panellists
unbiased evaluation
• Suitable Lighting in booths White or Masked.

33. • Utensils / glass wares suitable for different foods.
• Check that you have enough glasses of water for the people taking
part.
• Noise level should be kept low
• Room should be free of foreign doors

34. • Testing area should be easy to clean and disinfect
• The room where food products are prepared for The room
where food products are prepared for sensory testing is
generally separated from the testing area testing area

35. BEST TIME FOR SENSORY EVALUATION
• The best time of day for sensory testing is morning 10.00 am to 12 noon
and 3-5pm
• Judgement should be done quickly , but not hurriedly

36. TRAINING AND SELECTION OF
SENSORY EVALUATION PANELISTS
No smoking , drinking habit
 Ability to discriminate & describe product
 Ability to discriminate & scale attribute
 Availability and promptness
 Curiosity
 Required to disclose
 Religious. Moral, political beliefs
 Marital, income status
 Educational level
 TV viewing habits
 Health status

37. PANEL LEADER
SUCCESSFUL CHARACTERISTICS
 Active interest in people and the ability to
earn their
respect
 Ability to lead w/o being dictatorial
 Active interest in product range and
awareness of
key technical issues
 Active interest in sensory work and a clear
grasp of
its role, relevance, and limitations
 Ability to analyze and report sensory work
 Ability to organize work, time, and resources

38. CONSUMER PANELS:
Ways to recruit : contact various groups organizations
use newspaper advertisements only if necessary
Explain the program’s intent, time commitments
and compensation fully explained to participants
Positives of panel Negatives
Good attitude
Interested in work
Consider work important
Have the time
Great source preference information
not enough training
use preference in evaluations
not available at short notice
participants may want to impress and
please
will often be overly positive in
assessment of your
brands
money / product compensation

39. IN HOUSE PANELS
• Panellist require extensive training
• Provide descriptive data
• May be used in product development
• Function of Quality Control
• Once trained, no longer considered average
Positives of panel Negatives
• close at hand
• technically trained
• no money / product
compensation
• requires strong management
support
• takes people away from
regular job
• not primary job interest
• availability limited by work
schedule, travel, meetings

40. WAYS TO RECRUIT
• Company memo to recruit volunteers for a series of
screening tests
• Indicate time commitment
• Recruit specific personnel based on screening test results
for further testing
• Select required number of panellists (do not deplete an
entire department)
• Send thank you memo to all involved announce
panellists selected

41. SENSORY EVALUATION OF FROZEN
FOODS
IN IQF AFTER BLANCHING :
• A 30 or more member consumer sensory panel , faculty and staff
• used the Paired Comparison Test to evaluate the single attribute, preference.
• Commercial frozen FRUITS/VEGETABLES/HERBS was used as the
control versus the other blanch treatments for this characteristic.
• Sensory evaluation was conducted only after thawing of fruits vegetable and
herbs

42. SENSORY PARAMETER
• Appearance
• Aroma
• Color
• Texture
• Taste
METHOD
• Paired comparison
CARROT DICES
MIXED VEG

43. .
Sensory Evaluation Card for Quality attributes
IS: 6273 (P II)-1971, RA 2002
Name ………………… Time…………………..
Product………………. Date…………………..
• You are given a reference sample (A)
• Test it carefully for the quality attributes to be evaluated.
• You are next given Two samples which are to be compared with ‘A’ for odor , taste
,appearance, color, .
• The test sample may or may not be different from ‘A’.
• Rate direction and degree of difference in each sample according to following scale:
SAMPLE
CODE
APPEA
RENCE
COLOUR
TEXTUR
E
TASTE AROMA
OVERALL
ACCEPTA
BILITY
R
………
……….
…………
…….
…………
…….
…………
…….
………
……….
…………
…….
SAMPLE
………
……….
…………
…….
…………
…….
…………
…….
………
……….
…………
…….
Quality grade
description
Score
Excellent 9-10
Good 6-8
Fair 4-5
Poor 1-3

44. FROZEN MIX VEG RICE
• NINE POINT HEADONI SCALE
9.Like Extremely
8.Like Very Much
7.Like Moderately
6.Like Slightly
5.Neither Like nor Dislike
4.Dislike Slightly
3.Dislike Moderately
2.Dislike Very Much
1.Dislike Extremely

45. PULPING SECTION
PARAMETERS
Appearance
Colour
Flavour
Taste
texture
METHOD
• Paired comparison test (consumer sample)
• Nine point hedonic scale (our sample)