Introduction Study of the chemical and physical properties of food components and the interactions among these ferences in foods is an essential part of such a ay ‘A number of objective tests have been devised for this purpose (Figures 1-1 and 1-2 show objective tests being performed), but there are still many aspects of food quality for which no appropriate objective tests are available. Instead, subjective tests must be used to assess differences in the quality of foods. The ultimate criterion used to evaluate food quality characteristics such as appearance, texture, taste, and aroma is the degree of appeal to human sensory organs. Figure 1-1: Correct use of a Brix refractometer to measure the concentration of a syrup. : Penetrometer measurement ofa muffin. {©2011 Cenpage Leaing All igh Reserve. May not be copied, and or dpc posed publi aceite web, n whole in prt2 Sensory evaluation of foods has been applied to many situations in research and development, quality control, and food product marketing. Such applications include: new product development, product @ matching and improvement, process change, selection of a new source of supply, quality control, storage stability, product selection and training, and correlation of sensory with chemical and physical measurements. Specific points to keep in mind during sensory evaluation studies include: 1. Each individual must work independently. 2. There must not be any discussion while foods are being evaluated. 3. Class discussion will be led by the lab instructor following individual evaluations. 4. The success of the scoring procedure depends on the degree to which the student can put imself/herself into the position of an impartial judge. 5. To avoid bias, samples are generally coded with 3-digit random code numbers. Samples should be representative of the product being tested. 6. By being careless, the scorer may miss differences that should have been detected and by being, hypereritical the scorer may record deviations that in reality do not exist. A Guide for Food Product Evaluation Quality is commonly thought of as degree of excellence. Food quality is a complex concept that includes appearance, flavor, texture, and nutrient content. In the food laboratory, food quality refers to the sensory characteristics of the food, which is evaluated subjectively by the human senses. The specific sensory characteristics that are evaluated include appearance, flavor, and texture, Taste and odor are components of flavor. Appearance includes shape, size, color, and the condition of the outside surface of the food. For @ example, is it transparent, opaque, dull, glossy, and free of defects? In baked products, appearance also may include the color of the interior crumb. Flavor is the total sensory impression when food is eaten. Flavor is a combination of taste and aroma as. well as mouthfeel sensations, ‘Taste is induced by gustatory sensations. Taste buds are stimulated by substances in solution and are believed to respond to four primary tastes—bitter, salty, sour, and sweet. It is unclear whether umami is a fifth basic taste or a flavor enhancer. All other tastes are believed to be a combination of these. The sense of taste is weak compared to the sense of smell. Taste is often more easily perceived in foods that are of fluid consistency and in liquids. Aroma is the component of flavor that strongly influences acceptance or rejection of a food. The sense of smell is very keen. Only a few molecules of a volatile compound are necessary to produce an olfactory sensation, Aroma is modified by food temperature. Higher temperatures result in greater volatility of flavor compounds and therefore in greater flavor perception. Texture is the response of the tactile senses to the physical characteristics of a food. Interpretation of these tactile sensations (touch, pressure, and movement) is what we generally refer to as texture. Our evaluation of a food’s texture is influenced by both the structure of the food and by its resistance to forces applied by the teeth, tongue, roof of the mouth, knife, and fork. ‘©2011 Cengage Lean. All Right Reserved, May ot be copied, eamed or dpe or posted oa publicly xeessibe website. n whol rn pa,‘Mouthfeel is a specific sensation detected by the lining of the mouth, and it interacts with flavor Perception. Examples of mouthfeel sensations include pain (jalapeno peppers, horseradish), temperature (hot, frozen), astringency (pickles, lemonade), and tactile stimulation (carbonated vs. flat beverage). Descriptive Terms ‘The following adjectives are terms that may be used in sensory evaluation. This list of terms is by no means exhaustive. The terms merely serve as examples. Appearance: symmetrical, asymmetrical, level, sunken, rounded, pebbled, sticky, greasy, shiny, dry, pale, golden brown, light brown, burt, smooth, rough, puffy. transparent, dark, creamy, curdled, dull, fine, grainy, moist, sticky, opaque, glossy, clear, any color or shape. Flavor: sweet, bitter, sour, salty, astringent, spicy, soapy, floury, flat, egay. rancid, pasty, bland, flowery, fruity, sharp, burnt, minty, pungent, putrid, musky, puckery, hot, cold, metallic, burning (peppery), cool (minty), fishy, nutty, yeasty, stale, watery, luscious, Texture: crisp, velvety, smooth, rough, hard, firm, thick, thin, viscous, springy, gritty, gummy, adhesive, moist, tender, fibrous, chewy, curdled, lumpy, pasty, rubbery. tough, greasy, fibrous, crunchy, smooth, creamy, gelatinized, stringy, flaky, crusty, limp, mealy. Mouthfeel: crisp, icky, slimy gritty, slick, crunchy, smooth, Objectives of Sensory Evaluation When evaluating a food product, a natural reaction might be to say simply “I don't like it” or “it’s really good.” Statements such as these represent a summation of instantaneous evaluation of the product's appearance, flavor, and texture, In addition, an evaluation is undoubtedly influenced by the cultural, ‘emotional, and psychological biases that play a role in determining individual food preferences. Because sensory evaluation of food products is subjective, it ean subconsciously be influenced by the evaluator’s Personal biases. The desired objectives of sensory evaluation in the food laboratory are to set individual preferences aside, consciously make an evaluation based on only the relevant sensory characteristics of appearance, flavor, and texture, and communicate your evaluation to others by using appropriate descriptive terms, Key Terms Analytical tests — subjective tests that are used to detect differences. Examples include di tests and descriptive tests. iminative Affective tests ~ subjective tests that evaluate individual preferences. Examples include hedonic and personal preference tests. Chemethesis ~ phenomenon in which certain foods that are not physically hot or cold give the impression of being “hot” or “cold” when placed on the tongue. An example is hot peppers, ‘Threshold concentration — concentration required to elicit a taste response. (©2011 Cengage Leaning Alt Rips Reserved. May noth coped seed or dip, rps ta pula webs wine ohn ptPre-Lab stions 1. Define sensory evaluation. v ‘What senses are used to assess food quality? 3. What factors impact the taste of food? 4, Compare subjective and objective testing methods that may be used in research. 5. What is taste fatigue and when might it occur? 6. What criteria should be considered when conducting a taste panel? Describe a suitable environment for this activity. Lab Procedures A. Evaluation of Food Products Using Descriptive Terms Descriptive tests are analytical tests that are used to detail specific flavors or textures of a food or beverage. Objectives 1. To become familiar with descriptive terms used in sensory evaluation of foods. 2. To evaluate the appearance, consistency, flavor, aroma, and composition of various food products by using the human senses. Basic Procedure to Evaluate Products Using Descriptive Terms Ingredients Assortment of food products (chosen by instructor) 2-07. sample cups Procedure T. Place bite-size samples of selected products into 2-oz. sample cups. Prepare enough cups for each participant to sample each product. 2. Evaluate the appearance, aroma, flavor, texture, and consistency of each product by using the descriptive terms provided above or other appropriate terms. Record observations in Table A-1 {©2011 Cengage Leaing All Rigs Reeve, May ot be cope, sanned, oc dupated, x psd 1x publicy accesible website, n whale on pat‘Table A-1 Evaluation of Food Products Using Descriptive Terms. Product | Appearance [Aroma iavor ‘Texture | Consistency B. Paired Comparison Test ‘The paired comparison test is a difference test. Two coded samples are presented simultaneously and panelists are asked to select the one that has more of a particular characteristic (sweet, sour, thick, etc.). ‘The chance of selecting the correct sample is one out of two. Obicctives |. To conduct a paired comparison test and participate as a sensory panelist. 2._To determine which sample possesses a greater intensity of the characteristic being evaluated. ic Procedure for the Paired Comy est Ingredients Two similar food or beverage products with assigned sample codes (chosen by instructor) 2-02, sample cups Procedure 1. Place 1-07. samples of selected products into 2-07. sample cups marked with the respective sample codes. Prepare enough cups for each participant to sample both products. 2. Each participant should taste both samples and determine which sample has the greater intensity of the characteristic being evaluated. 3._Record data and observations in Table B-1. Table B-1 Paired Comparison Test_ Sample Code Intensity (Lesser or Greater) ‘Characteristic Evaluated (©2011 Cennes ening. At Righs Reserved. May ot be oped Sane, duplisted,potd oa publi soesiMe west, in wha pt6 Triangle Test ‘The triangle test is a difference test performed on three coded samples. Two samples are identical and a e third is different. All samples are presented simultaneously. Panelists are asked to identify the odd sample. The chance of guessing the odd sample is one out of three. ‘Objectives 1. To conduct a triangle test and participate as a sensory panelist. 2._To identify the odd sample of a series of three coded samples. Basic Procedure for the Triangle Test Ingredients ‘Two identical food or beverage products with assigned sample codes (chosen by instructor) ‘One similar food or beverage product with an assigned sample code (chosen by instructor) 2-02, sample cups Procedure 1. Place 1-0z, samples of selected products into 2-07. sample cups marked with the respective sample codes. Prepare enough cups for each participant to sample alll three products. 2. Bach participant should taste each of the three coded samples and determine which sample differs from the other two. 3. Record data and observations on Table C-1 4. Determine the total number of correct responses in the class and evaluate results as to the likelihood of selecting the odd sample by chance. e ‘Table C-1 Triangle Test Sample Code Identify as Different or Same {©2011 Conenge Leaming. All Rights Reserved: May not be oped, seanred, edulis, pots tpl accesite website in whoo in part SeD. Ranking Test A ranking test is a difference test where more than two samples are simultaneously presented and the Panelists rank the samples according to the intensity of the particular characteristic (flavor, odor, color, ete.). The sample with the greatest intensity is ranked number one. ‘Objectives |. To conduct a ranking test and participate as a member of the sensory panel. 2. To rank a series of samples in order of intensity of a specific characteristic 3._To rank a series of samples in order of preference. Basic Procedure for the Ranking Test Ingredients 3-5 similar food or beverage products with varying intensity of specific characteristics and an assigned sample code (chosen by instructor) 2-07, sample cups Procedure |. Place 1-07. samples of selected products into 2-oz. sample cups marked with the respective sample codes. Prepare enough cups for each participant to sample all products. Each participant should taste each of the coded samples and rank them in descending order of intensity with the most intense sample ranked #1. 3. You may re-taste any of the samples while ranking for intensity of the spe are allowed in the ranking. 4. Record results in Table D-1. 5. Rank the samples again according to preference. The order may be the same as or different than the ranking for intensity. n ic characteristics; no ties Table D-1 Ranking Test Ranking Intensity Preference #1 — Most #2 #3 #4 #5 — Least © 2011 Cengage ean Al Rigs Reserve May not be copied, cane opis orposed oa publ aceite ws, n whole rin pr8 E. Identification of Primary Tastes Objectives 1,_To identify the four primary tastes. Basic Procedw Ingredients 5 coded samples that include each of the following: Tonic water Sucrose solution Vinegar solution NaCl solution Duplicate solution (1 of the pre 2-02. sample cups Unsalted crackers Water Procedure 1. Place 1-oz. samples of the five coded solutions into 2-oz. sample cups marked with the respective sample codes. Prepare enough cups for each participant to sample all five solutions. is 4 with a different sample code) 2. Each participant should taste each of the five coded samples and identify the primary taste of each. 3. Water and unsalted crackers should be used to rinse the mouth between samples. 4. Record the sample code that coincides with the taste on Table E-1. 5._Record the correct code that coincides with the taste in Table E-1 ‘Table E- gation of Primary Tastes es Fa | Bitter Sour Salty ‘Sweet Duplicate ‘Sample code Correct code F. Evaluation of Seasonings 1. To study the characteristic flavor, color, and form of spices and herbs. 2._To study suggested uses and applications for spices and herbs. 192011 Cngnge Leming AM RightsReserved. May not be copie, aed or duplicated or poset publi accesible webs, n whole orn partFea. Spiced Rice B ine for Spiced Ri ingredient Ve. Rice, long-grain white (uncooked) 2%. Water 1 Margarine Assortment of spices (chosen by instructor) Procedure 1. Heat water to boiling on high. Add rice. Cover with a lid and turn heat to medium-low. Cook 20 minutes, 2. Remove tice from heat and divide among 4 custard cups. 3. Stir 4 t. margarine and a pinch of one of the selected spices into each custard cup of hot rice, 4. Display a small amount of each spice used in a labeled custard cup or on waxed paper, next to the cup of seasoned rice. 5. Evaluate seasoned rice for color, form, and palatability and record observations in Table F- ‘Table F-i Evaluation of Spices in Rice z Spice Color! Form’ Palatability™ ‘Suggested Uses 1. Color: color of the dry spice used; 2. Form: finely ground, coarsely ground, shredded: 3. Describe F-b. Tomato Bouillon Basi for Tomato. Ingredients 1c. Tomato juice 2c. Beef bouillon (made using bouillon cubes, liquid concentrate, or granules) Assortment of herbs (chosen by instructor) Procedure 1. Mix tomato juice and beef bouillon and heat to boiling. 2. Divide into small teapots or liquid measuring cups. 3. Stir '%t. of one of the selected herbs into each portion, cover, and steep for 3 minutes. Use just enough herbs to distinguish the characteristic flavor. 4. Serve hot. 5. Display some of each herb used in a labeled custard cup next to the cup of seasoned hot bouillon. 6. Evaluate tomato bouillon with herbs for color, form, and palatability and record observations in Table F.2, {©2011 Conzage Leaning Al RightsReserved May ot be cope, seamed, o dapat rps ta publicly acca webs whke orm part10 ‘Table F-2 Evaluation of Herbs in Tomato Bouillon + Herb Color™ Form’ Suggested Use T. Color: color of the dry herb displayed: 2. Form: finely ground, crushed leaves, broken leaves; 3. Describe Fc, Spiced Applesauce Basic Recipe for Spiced Applesauce Ingredients 1 16-07. jar applesauce Assortment of spices (chosen by instructor) Procedure Divide a large can or jar (16 07.) of applesauce into small bowls or custard cups. Stir '/g t. of one of the selected ground spices into each portion of applesauce. Use just enough spice to distinguish the characteristic flavor. Display a small amount of each spice used in a labeled custard cup next to the seasoned applesauce. Evaluate spiced applesauce for color, form, and palatability and record observations in Table F-3. ‘Table F-3 Evaluation of Spices in Applesauce Spice Color! Form? Palatability’ | Suggested Uses Describe T. Color: color of the spice used; 2. Form: finely ground, coarsely ground, seeds, ete.: 3. {©2011 Cengage Leaning Alt Rights Reserved May ot be coped, seated or duplitd, rposted a pully aces wei. n whale or patFd. Seasoned Cream Cheese Basic Recipe for Seasoned Cream Cheese ingredients 8 oz. Cream cheese 1% T. Water Assortment of herbs or seeds (chosen by instructor) Unsalted crackers Procedure 1. Cream 8 oz. of cream cheese with | 4 T. water to provide a fluffy, easy-to-spread mixture. Divide the cheese into portions and add '/s t. of the select herbs or seeds listed to each portion, Add just enough of the herb or seed to distinguish the characteristic taste. Serve the spread on unsalted crackers, Display some of the herb or seed in a labeled custard cup next to the sample. Evaluate seasoned cream cheese spread for color, form, and palatability and record observations in Table F-4 ‘Table F-4 Evaluation of Seasoned Cream Cheese Herb or Seed Color" Form™ ty’ | Suggested Uses 1. Color: color of the herb or seed; 2. Form: whole seed, finely ground leaves, crushed leaves, whole leaves; 3. Describe how enjoyable each is to your palate Post Study Question: Discussion Questions 1. What is the meaning of the saying “You eat with your eyes"? ‘©2011 Cengage Leng, All Rights Reserved. May not bead, canned, or duplcsta ot posted oa policy secete website opt2 2, Name one advantage and one disadvantage of using a paired comparison test in sensory evaluation testing. & Questions for Post-Lab Writing 3. You are asked to compare two types of vanilla yogurt: A and B. Set up a triangle test to present to a sensory panel. 4, What are some advantages and disadvantages of the triangle test? 5. What are the four primary tastes? If tonic water was used, which two primary tastes were detectable? 6, What chemical compound(s) is/are thought to be responsible for the taste of bitter? Sour? Salty? Sweet? (©2011 Cengage Learning. All Rghs Reseed, May not be ope, seamed, duplizte, or pst 1 pli acesie west, m wise o in partB 7. What physical state must all substances be in before a taste can be detected? 8. What are some advantages and disadvantages to a ranking test? 9. What are your chances of guessing correctly in the paired comparison test? In the triangle test? In the ing test? 10. How would you evaluate your potential as a sensory analyst. based on results from this laboratory? J1. Were there any scasonings that you had not tried before? What was your evaluation of them? 12. Which type of evaluation was done with the seasonings? £201 Consus Lem. A gs Reserved Mayo! becone sa dupe, oped ia peyote eb le inp,