Sensory Evaluation.pptVIP

Sensory Evaluation FCS 3120 Food Quality Sensory attributes Nutritive content Food safety Sensory Evaluation Human senses to evaluate palatability “humans” as panelist or judges as measurement instrument Value depends on objectivity precision of judgments Types of panelists Consumer (untrained) Semi-trained (experienced) Trained (highly trained) Responses recorded on ballots (scorecards) Primary sensory attributes Appearance Flavor Texture Perceived by senses individually and processed by brain into total impression of quality Appearance Shape size Color or hue Gloss/luster/sheen other surface characteristics Opacity Volume Interior appearance Factors Affecting the Perception of Appearance Nature of the light source Nature of the object Nature of the surroundings Flavor Olfactory (smell) Nose Nasal cavity from mouth Taste Salt (front sides) Bitter (back) Sweet (front tip) Sour (sides) Umami (taste enhancers such as MSG that are savory) Tips for evaluating smell Take several small “bunny sniffs” Block nose briefly chew food then release nose breathe in deeply Breathe fresh air between to avoid fatigue Terms Aftertaste Exhaling vigorously after swallowing, forcing volitals up to olfactory receptors Threshold level Level at which taste is detected Subthreshold levels Compounds not tasted but influence perception Texture: chemical physical Hardness/tenderness Brittleness Chewiness gumminess Cohesiveness Viscosity Elasticity Adhesiveness Factors affecting taste sensitivity Time Concentration Temperature Taste interactions Taste fatigue Age (?) Types of sensory testing Descriptive Affective/Preference Sensitivity/Difference Difference tests Paired comparison Duo-trio Triangle Rank order Descriptive Tests Scoring/scaling Structured: specific intervals on scale labeled with numbers or descriptive terms Unstructured: verbal descriptions at ends but not all along the scale Descriptive Flavor Analysis Panel Affective/Preference Tests Preference Paired-preferen