presentation juniors edt
DESCRIPTION
sensory presentationTRANSCRIPT
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Thank you for being here 4Th student
Sarun Phaosathienpan and Kallayanee Tengpongsathon
Faculty of Agro- Industry , KMITL
All most of this slides come from SPISE2012 http://conferences.hcmut.edu.vn/spise2012/
We love to say thank you for your kindness and nice slides
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NEW DESCRIPTIVE METHODS IN FOOD SCIENCE Integrating Sensory Evaluation into Product Development
All most of this slides come from SPISE2012. We love to say thank you for your kindness and nice slides
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Contents : Overview
Consumer test (Hedonic)
PCA
Flash Profile
CATA
NAPPING
From : Valentin & Phu , 2012a
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Understanding consumer preferences for product
From : Valentin & Phu , 2012a
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Why doing consumer tests?
Prevent problems by testing products in advance instead of after problems exist
Increase repeat sales, customer loyalty, prevent returns and claims, avoids bad publicity.
From : Valentin & Phu , 2012b
It measures preferences for products or magnitude of like/dislike for a product
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Practical 1
A beverage company would like to develop healthy drinks such as orange juices.
The chief R&D officer asked his team to carry out a consumer test in order to develop a product that meets consumer preference
Understanding consumer preferences for orange juices
From : Valentin & Phu , 2012a
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Practical 1 Understanding consumer preferences for orange juices
Step 1: Prepare the tasting
Step 2: Carry out the test
Pictures from SPISE2012 workshop Pictures from SPISE2012
workshop
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Practical 1 Understanding consumer preferences for orange juices
Step 3: Key in the data
Pictures from SPISE2012 workshop
Pictures from SPISE2012 workshop
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Practical 1 Understanding consumer preferences for orange juices
Results
Data from SPISE2012 workshop
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Practical 1 Understanding consumer preferences for orange juices
3.3
2.2
3.2
2.6 2.4
6.1
4.9
6.2
5.4 5.0
0.0
1.0
2.0
3.0
4.0
5.0
6.0
7.0
Hedonic Scroe of orange juice
Results
Data from SPISE2012 workshop
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Practical 1 Understanding consumer preferences for orange juices
LSD test
Results
Data from SPISE2012 workshop
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BOSS, the products are different !!
Practical 1 Understanding consumer preferences for orange juices
So what!!?
T^T
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Descriptive analysis (DA) From : Valentin & Phu , 2012b
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Descriptive analysis is used to describe the sensory characteristics of a product, and to use these characteristics to quantify differences between products
What is descriptive analysis?
Sensory profiles
From: Valentine & Abdi, 2012
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4-steps of process: 1. Panel selection
2. Development of a lexicon for appearance, odor,
Flavor, texture, mouth feel and after-taste
3. Training
4. Rating of the products
Classic descriptive analysis
Sensory profiles
From: Valentine & Abdi, 2012
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What is sensory evaluation?
Sensory evaluation is a scientific technique that uses human senses to evaluate the quality of foods and materials.
From : Valentin & Phu , 2012b
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Why using sensory evaluation in food science?
Quality control
R&D
Marketing Packaging Sensory evaluation
From : Valentin & Phu , 2012b
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Sensory evaluation
Products can be evaluated on:
Texture (mouth feel)
Taste of flavor
Appearance or color
Smell or aroma
Hearing
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(Review) : Preference mapping
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Preference mapping concept
House 1
House 3
People is the same within his/her house
If n = 10 guys. How many houses should have?
House 2
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Preference mapping concept
PC1
PC2
PC3
Attributes are correlation within PCi
Sweetness
Bitterness
Fresh Artificial
Vanilla flavor
Liking score
Fruity
Acidic
Sensory Attributes :
Sad
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Preference mapping for Food Science
Sensory attributes :
Chemical attributes :
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Preference mapping
Adapted from: Husson et al., 2010
PC1
PC2
PC1
PC2
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Preference mapping Bi-plot between product positioning and Descriptors
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Accurate
Precise
Repeatable
Advantage and inconvenient of conventional descriptive method
BUT Need a long training Time consuming Expensive
Need faster and cheaper Methods with no training
From: Valentine & Abdi, 2012
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Food companies more demand new faster and cost effective method.
Some new and easy ways to describe, compare and evaluate products and assessors.
New descriptive methods in food science
CATA, Flash profiles, Napping
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Verbal-based methods:
Flash Profile & CATA
From: Valentin & Abdi , 2012
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Flash profile
Flash Profile (FP) is a sensory descriptive method derived from Free Choice Profiling where each panelist chooses and uses his/her own words to evaluate the whole product set comparatively
From: Valentin & Abdi,2012
Describe rapidly the sensory characteristic of a product set
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Flash profile
Product : lager beer
Sapporo Casablanca
Page 24
Carlsberg Tsingtao
From: Valentin & Abdi,2012
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Flash profile
From: Valentin & Abdi,2012
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Flash profile
From: Valentin & Abdi,2012
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Flash profile
From: Valentin & Abdi,2012
Multiple Factor Analysis (MFA) In R Program
FactoMineR Package
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Flash profile
From: Valentin & Abdi,2012
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CATA or pick any approach
First used in marketing research for studying perception of different brand (Valentine et al., 2012)
Check-All-That-Apply
CATA
From: Valentin & Abdi 2012
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Please taste the product in front of you and check, the list below, all the attribute that you consider appropriate to describe the product. You can select as many as attribute you can and you can take as much time as needed
How to perform CATA? Instruction
Code
From: Valentin & Abdi, 2012
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To analyze the data 1. Build a data table for each assessor 2. Add the data table 3. Correspondence analysis - CA
How to analyze CATA? 1: selected attribute 0: non selected attribute
CA
Adapted From: Valentin & Abdi, 2012
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To analyze CATA with FactoMineR package of R program
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One of Similarity-based methods:
Projective mapping(aka Napping)
From: Chollet ,2012
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One of the main issues with verbal-based method is heavily on an analytical perception of the products and ability to translate sensations into words. (Valentin et al., 2012)
Why Similarity-based methods?
Similarity-based methods
Sorting task Projective mapping
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Projective mapping(aka Napping)
Projective mapping also known as Napping is a Variation over sorting task.
Position the products on the piece of paper so that two similar samples are close
together and two different sample are far one from the
other
From: Chollet, 2012
A Photo. from Fac. agro-Industry, KMITL
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Projective mapping
Smell and taste these beers, then make groups according to their similarity.
You can make as many group as you want and group
together as many beers as you want.
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Projective mapping
Sweet Fruity
Alcohol Taste of amber Sparkling Coffee odor
Malt Grilled Spicy Sweet
Bitter
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Application of Napping
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Application of Napping
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To analyze the data
1. Measure the x , y coordinates of each judge in a table
2. Multiple Factorial Analysis in SensoMineR Package
How to perform Projective Mapping
From: Chollet, 2012
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From: Chollet, 2012
How to perform Projective Mapping
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References Chollet, S. (2012) Similarity-based methods: Sorting task & Projective mappign (aka Napping). SPISE 2012 :
Taste & Think . 3rd International Symposium, Integrating Sensory Evaluation into Product Development. An Asian Perspective. University of technology, Ho Chi Minh City, Vietnam. July 24-26, 2012.
Husson, F., S. Le & P. Jrme,. (2011) Exploratory multivariate analysis by Example using R. CRC press. Husson, F. & S. Le. (2010) FactoMineR: Multivariate Exploratory data analysis and Data Mining with R. R.
package version 1.19. Available from: URL: http:// CRAN. R- project.org/package=FactoMineR R Development Core Team. 2010. R: A language and environment for statistical computing. R Foundation for
Statistical Computing, Vienna, Austria. ISBN 3-900051-07-0.Available from URL: http://www.r-project.org
Valentin, D. & P. V. Phu,. (2012a) Consumer testing. SPISE 2012 : Taste & Think . 3rd International Symposium, Integrating Sensory Evaluation into Product Development. An Asian Perspective. University of technology, Ho Chi Minh City, Vietnam. July 24-26, 2012
Valentin, D. & P. V. Phu,. (2012b) Overview of sensory evaluation and its applications. SPISE 2012 : Taste & Think . 3rd International Symposium, Integrating Sensory Evaluation into Product Development. An Asian Perspective. University of technology, Ho Chi Minh City, Vietnam. July 24-26, 2012.
Valentin, D., S. Chollet, M. Leliver & H. Abdi,. (2012) Quick and dirty but still pretty good: a review of new descriptive method in food science. International Journal of Food Science and Technology.
Valentin, D. & H. Abdi, (2012) Verbal-based methods: Flash profile & CATA. SPISE 2012 : Taste & Think . 3rd International Symposium, Integrating Sensory Evaluation into Product Development. An Asian Perspective. University of technology, Ho Chi Minh City, Vietnam. July 24-26, 2012.