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Lecture 1

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31 views

Lecture 1

lfrree

Uploaded by

aref alsakkaf
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Sensory Evaluation

Dr. Riyadh Abdulmajid

Lecture 1
Course outline (Food Quality Control )

1. Introduction to sensory evaluation


2. History of sensory analysis and defining a sensory problem
3. Perception of sensory modalities
4. Discriminative testing
5. Overall difference testing
6. Attribute difference testing
7. Threshold determination
8. Developing a sensory evaluation program
9. Descriptive analysis
10. Consumer testing: Quantitative and Qualitative methods
11. Sensory evaluation in quality control
12. Statistical analysis of data
13. Statistical Designs
Course outline (Sensory Evaluation)

Evaluation plan
Theoretical 60 marks
• Midterm exam (15 marks)
• Attendance (5 marks)
• Final exam (40 marks)

Practical 40 marks
• Activity (5 marks)
• Attendance (5 marks)
• Final exam (30 marks)
Sensory Evaluation
History
• Modern sensory analysis started only before 79 years in the
Scandinavian countries food was restricted (1940), during the
(Second World War). the focus shifted to food quality rather
than quantity
• Ten years later (1950), the European countries used the
sensory analysis in their food firms
• By 1970, sensory analysis developed into a science. It is now
being taught in many European and American universities.
(University of California at Davis as example offers a degree
program in sensory analysis)
• Many food firms in the west offer industrial courses in sensory
analysis for their employees

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Establishing of sensory groups
• Establishing of scientific sensory groups started only before
about 20 years (1999).
• The 1st one was established in UK by The Institute of Food
Science &Technology.
• There are special conditions to be a member in such sensory
groups.
• These sensory groups aim at dissemination of food sensory
evaluation culture through workshops, seminars and
conferences
• Fortunately, the Jordanian Sensory Group is being
established these days.

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Sensory Evaluation
• Sensory evaluation is commonly used in quality control and
product development of food.

• Sensory evaluation is made by the senses of taste, smell,


vision , touch and hearing.

• When the food is eaten, the complex sensation that results


from the interaction of our senses is used to measure the food
quality

• Food quality can be measured either by using instruments like


determination of protein using Kjeldahl method, or by using
people in the sensory evaluation method

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Sensory Evaluation
• Sensory evaluation was one of the earliest methods of quality
control and it is still widely used in industry. However, the
level of application depends on the situation

• The importance of sensory analysis has grown more and more


of the availability and widespread of highly sensitive
measuring instruments such as HPLC, GC, AAS …etc

Sensory Evaluation
Sensory Analysis or Sensory Evaluation is a scientific
discipline used to evoke, measure, analyse and interpret
reactions to those characteristics of foods as they are
perceived by the senses of sight, smell, taste, touch and
hearing.
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Sensory Evaluation
This definition has been accepted and endorsed by sensory
evaluation committees within various professional
organizations such as the Institute of Food Technologists and
the American Society for Testing and Materials.
The principles and practices of sensory evaluation involve
each of the four activities mentioned in this definition
1. Evoke.” Sensory evaluation gives guidelines for the
preparation and serving of samples under controlled
conditions so that biasing factors are minimized.
For example, people in a sensory test are often placed in
individual test booths so that the judgments they give are
their own and do not reflect the opinions of those around
them. Samples are labeled with random numbers so that
people do not form judgments based upon labels
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Sensory Evaluation
2. Measure.” Sensory evaluation is a quantitative science in
which numerical data are collected to establish lawful and
specific relationships between product characteristics and
human perception.

Sensory methods draw from the techniques of behavioral


research in observing and quantifying human responses.

For example, we can assess the proportion of times people are


able to discriminate small product changes or the proportion
of a group that expresses a preference for one product over
another

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Sensory Evaluation

3. Analysis.
Proper analysis of the data is a critical part of sensory testing.
Data generated from human observers are often highly
variable.
There are many sources of variation in human responses that
cannot be completely controlled in a sensory test.

Examples include the mood and motivation of the participants,


and their past history and familiarity with similar products.

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Sensory Evaluation
4. Interpretation of results.
In experiments, data and statistical information are only useful
when interpreted in the context of hypotheses, background
knowledge, and implications for decisions and actions to be
taken.

Conclusions must be drawn that are reasoned judgments


based upon data, analyses, and results. Conclusions involve
consideration of the method, the limitations of the
experiment, and the background and contextual framework of
the study.

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Sensory Evaluation
Sensory scientist
- A sensory scientist who is prepared for a career in research
must be trained in all four of the phases mentioned in the
definition

- They must understand products, people as measuring


instruments, statistical analyses, and interpretation of data
within the con-text of research objectives.

- The sensory evaluation specialists must contribute


interpretations and suggest reasonable courses of action in
light of the numbers. They should be full partners with their
clients, the end-users of the test results, in guiding further
research.

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Sensory Evaluation
Sensory scientist

- The sensory evaluation professional is the best situation to


interpretation of test results and the implications for the
perception of products by the wider group of consumers to
whom the results may be generalized.

- The sensory specialist best understands the limitations of the


test procedure and what its risks and liabilities .

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Sensory Evaluation
Four variables affect sensory evaluation:
 The Food
• The People
• The Testing Environment
• Methods

Sensory evaluation terminology


• Sensory evaluation
• Sensory Analysis
• Taste Testing
• Psychophysics ‫علم النفس البدني‬
• Subjective Evaluation

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Sensory Evaluation
Advantages
• Gives real answer regarding consumer quality
• Relatively cheap process (depending on how it is done)
• Rapid
• Many applications
• Objective methods are more reliable, accurate and
reproducible.

Disadvantages
• Time consuming
• Method selection
• Analysis
• Interpretation

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Sensory Evaluation
Industry applications of sensory evaluation
• Product development
• Product matching
• Product improvement
• Process change
• Cost reduction
• New raw materials selection
• Quality control
• Storage stability
• Product grading / rating
• Consumer acceptance
• Consumer preference
• Panel selection / training
• Correlation subjective / objective
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