SENSORY EVALUATION

Aim: To conduct and understand the different sensory tests.

INTRODUCTION

When the quality of a food product is assessed by means of human sensory organs, the
evaluation is said to be Sensory or subjective or organoleptic. Every time food is eaten a
judgement is made. Sensory quality is a combination of different senses of perception coming
into play in choosing and eating a food. Appearance, flavour and mouthfeel decide the
acceptance of the food. The effective characteristic is not the property of the food, but the
subject's reaction to the sensory quality of foods. This reaction is highly conditioned by a
variety of psychological and social factors and in the final analysis, plays a vital role in the
acceptance and preference of foods.

Reasons for testing food quality

➢ To know the consumer preference

Types of tests

The tests are grouped into four types.

A. Difference tests

B. Rating tests

C. Sensitivity tests.

D. Descriptive tests.

Difference tests

A1. Paired comparison test

The panel members receive several pairs of samples. These may be different or the same
samples in each pair. Samples are always given in code numbers. Different samples are given
in each pair which differ in the intensity of one characteristic, eg: sweetness, bitterness or
rancidity. In each pair, the sample with more or less intense taste will have to be picked out.

A2. Duo-trio test

This test employs three samples two identical and one different. The panel is first given one of
the pair of identical samples as known reference Sample R and then the other two successively
in random Order, and asked to match one of these with the first. A positive answer is required
even if it is a guess, The chance probability of placing the samples in a certain order is one-
half.

Triangle test

This test employs three samples, two identical and one different, presented simultaneously
panel. The judge is asked to determine which of the three is the odd sample. Since all three
samples are unknown, the chance probability of Placing the sample in a certain order 1s one-
third. Two samples A and B can be presented in two combinations AAB and BBA and for
replication in six different arrangements-AAB, ABA, BAA, BAB, ABB and BBA

B. Rating tests

B1. Ranking test

This test is used to determine how several samples differ on the basis of a single characteristic.
A Control need not be identified. Panellists are presented all samples simultaneously (including
a standard or control if used with code numbers and are asked to rank all samples according to
the intensity of the specified characteristic.

B2. Single sample (monadic) test

This test is useful for testing foods that have an after taste or flavour carry over which precludes
Second sample at the same session. The panelist is asked to indicate the presence or absence
and/or intensity of a particular quality characteristic. With trained panelists, the completed
analyses of two or more samples evaluated at different times can be compared.

B3. Two-sample difference test

Each taster is served four pairs of samples. Each pair consists of an identified reference and
coded sample. In two pairs, the test sample is a duplicate of the reference sample. In the other
two pairs. test sample is the test variable. The panelist is asked to judge each pair independently
as to degree of difference between the test sample and standard on a scale of '0' representing
no differ to 3' representing extreme difference.

B4. Multiple sample difference test

Each panellist is served 3-6 samples depending upon the number of test variables. One sample
1s a known standard. The panellist compares each coded sample with the known standard. One
coded is a duplicate of the standard. Whatever score the panellist assigns to the blind standard
is substracted from the score he assigns to the test variables. Direction and Degree of difference
is also to be judged.

B5. Hedonic rating test

From one to four samples are served to the panellist at one session. He is asked to rate the
acceptability of the product on a scale, usually of points, ranging from like extremely to 'dislike
extremely’. Scales with different ranges and other experience phrases could also be used.

B6. Numerical scoring test

One or more samples are presented to each panellist in random order or according to a statistical
design. The panellist evaluates each sample on a specific scale for a particular characteristic
indicating the rating of the samples.

B7. Composite scoring test

The rating scale is defined so that specific characteristic of a product are rated separately
definition of the rating scale is weighed so that the most important characteristics will account
for large part of the total score. The resulting scores are compounded for any one panellist to a
composite score. This method is helpful in grading products and comparison of quality
attributes by indicating which characteristic is at fault in a poor product. It gives more
information than the straight numerical method.

C. Sensitivity tests

Sensitivity tests are done to assess the ability of individual to detect different tastes, odours and
feel the presence of specific factors like astringency or hotness (pepper). These tests are used
to select train panel members for evaluating the quality of products containing spices, salt and
sugar, e.g ketchup or sauce. For this purpose threshold tests for the recognition of basic tastes
(sweet, sour, bitter and acidic) are employed for selecting the panel members
C1. Sensitivity-threshold test

Sensitivity tests to measure the ability of an individual to smell, taste or feel specific
characteristics in food or beverages or pure substances are used frequently in selecting for
evaluations in product research and development. Also, they are used to establish intensity of
sensory response of a food or food components

C2. Dilution test

Dilution tests are designated to establish the smallest amount of an unknown material
,developed as a substitute for a standard product, that can be detected when it is mixed with the
standard product. Ex: margarine in butter, dried whole milk in fresh milk, synthetic orange
flavour ingredients with natural flavour and so on.
DISCUSSION:

CONCLUSION: