sensory evaluation. sensory - having to do with the senses of sight, taste, smell, hearing, touch -...
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SENSORY EVALUATIONSENSORY EVALUATION
SENSORY EVALUATIONSENSORY EVALUATION
Sensory - having to do with the senses of sight, taste, smell, hearing, touch - judgment of quality based on sensory data
Organolepsis - subject to judgment by the senses
Senses - the means of receiving all information
THE CHEMICAL SENSESTHE CHEMICAL SENSES
SIGHT- VISIONTASTE - GUSTATION SMELL - OLFACTION
MECHANICAL SENSESMECHANICAL SENSES
TOUCH - TACTILE SENSESHEARING - SOUNDKINESTHESIS - MOTIONEQUILIBRIUM - BALANCE
OTHER FACTORSOTHER FACTORS
Social and FamilyCulturalReligious beliefsNutrition and HealthEconomic and Marketplace factorsTechnological developmentsEmotional and psychological factors
SIGHT - VISIONSIGHT - VISION
Creates first impression Visual appeal - attractiveness Used to judge quality - ripeness,
freshness, concentration, defects, extent of cooking
VISUAL PROPERTIES OF VISUAL PROPERTIES OF FOODFOOD
Color Transparency or opaqueness Dullness or gloss Size Shape Amount Defects, decay, infestation
TASTE TASTE
Detects water soluble chemicalsTongue - taste “buds” located in
the papillaeSubstance must be dissolved in
water or salivaFlavor – combination of taste and
odor – complex mixture
FIVE TASTESFIVE TASTES
Sweet - Due to alcohol (OH) groups, detected quickly, on the tip of tongue
Salty-Sodium ion modified by Chloride, detected quickly, on tip of tongue
Sour-Acid, due to hydrogen ions, detected on side of tongue
Bitter-taste buds at back of tongue Umami-savory, glutamate that occurs
naturally in food. Some examples of these foods are parmesan cheese, bacon bits, soy sauce, meat, ketchup, from flavor enhancers such as MSG
TASTE SENSITIVITYTASTE SENSITIVITY
Taste affected by other stimuliTime: Location of taste budsThreshold-Concentration required for
substance identificationSub-threshold-Substance not
identified, but will affect perception of another taste
EFFECT OF SUB-THRESHOLD EFFECT OF SUB-THRESHOLD SUBSTANCESSUBSTANCES
Salt Increases sweet, decreases sour
SourIncreases salty, decreases sweet
SweetDecreases salt, decreases bitter
TEMPERATURE AND TASTETEMPERATURE AND TASTE
Affects flavor, warm foods taste stronger and sweeter than cold foods
Salt stronger in warm foodsVolatility of substances increase at
warm temperatures, so they smell stronger-pungency
Taste buds most receptive at temperatures between 68-860F
PSYCHOLOGICAL FACTORSPSYCHOLOGICAL FACTORS
Flavor perceptions based on color, color intensity, texture (thickness)
General health and well-beingTime of dayAdaptation-Previous exposure to
substance, especially salt tastes (salt and resalt foods)
OLFACTORY - SMELLOLFACTORY - SMELL
Ability to detect chemicals dissolved in air
Aroma impacts on tasteDon’t taste greasy, chocolate, mint –
smell, mouthfeel, or combination
TEXTURE - TACTILETEXTURE - TACTILE
Qualities felt with fingers, tongue, palate, teeth
Index of qualitySmoothness, stickiness,
graininessCrispness, crunch
TASTE AND AGETASTE AND AGE
Varies over the lifespanHighest taste sensitivity occurs in
babiesNumber of taste cells in humans
declines with ageSerious decline in taste cell numbers
begins ~45 y.o. By 70 greatly lowered ability to taste
SENSORY TESTINGSENSORY TESTING
Analytical -Laboratory evaluation, used in early stages of product development, objective evaluation
Affective - Consumer evaluation to measure acceptance and preference
DIFFERENCE TESTS ACCEPTANCE/PREFERENCE TESTS DESCRIPTIVE TESTS
DIFFERENCE TESTSDIFFERENCE TESTS
Determine perceivable difference between products
Changing ingredients or source of ingredient
Check quality of product over time Check shelf life of a product Triangle test-three samples, two alike,
determine the odd sample Duo-trio test- match the reference product
ACCEPTANCE/PREFERENCE ACCEPTANCE/PREFERENCE
Paired Preference-choose preferred item Ranking-rank preference Rating - Absolute Judgment Hedonic – measures how much liked or
disliked Food Action – would you eat or buy
DESCRIPTIVE TESTSDESCRIPTIVE TESTS
Trained panelistsDifference between productsHighly specialized tests
ANALYTICAL EVALUATIONANALYTICAL EVALUATION
Uses equipmentSprectrophotometer - colorConsistometer - consistencyViscometer-viscosity
COMPARING SUBJECTIVE & COMPARING SUBJECTIVE & OBJECTIVE EVALUATIONSOBJECTIVE EVALUATIONS
Subjective/sensory Uses individuals Involves human
sensory organs Results may be
variable Determines human
sensitivity Determines customer
acceptance Time consuming,
expensive Essential for product
development
Objective analysis Uses equipment Uses physical,
chemical techniques Results are repeatable Need to find
technique appropriate for food
Cannot determine consumer acceptance
Faster, cheaper, more efficient
Essential for routine quality control