Sensory Evaluation of Foods

Sensory Evaluation of Foods

Alexandra Oliveira
Alexandra Oliveira
Associate Professor Seafood Chemistry
Associate Professor Seafood Chemistry
FITC
FITC
-
-
SFOS
SFOS
University of Alaska
University of Alaska
FISH 261
FISH 261

Spring
Spring
2011
2011
Human Senses
Human Senses

Many accepted definitions
Many accepted definitions

Senses
Senses
are the physiological methods of
are the physiological methods of
perce
perce
ption
ption

Aristotle
Aristotle

There are
There are
five senses
five senses
in humans:
in humans:

Sight
Sight

Hearing
Hearing

Touch
Touch

Smell
Smell

Taste
Taste
http://en.wikipedia.org/wiki/Senses
Human Senses
Human Senses

From neurological Sciences
From neurological Sciences
-
-
Humans have at least six
Humans have at least six
additional senses (at least 11 senses all together):
additional senses (at least 11 senses all together):

Nociception
Nociception

pain
pain

Equilibraception
Equilibraception

balance
balance

Proprioception
Proprioception
and kinesthesia
and kinesthesia
-
-
joint motion and
joint motion and
acceleration
acceleration

Sense of time
Sense of time

Thermoception
Thermoception
-
-
temperature differences
temperature differences

Magnetoception
Magnetoception

direction (weak in many individuals)
direction (weak in many individuals)

From all the senses above the only one that may
From all the senses above the only one that may
influence sensory evaluation of a food item is
influence sensory evaluation of a food item is
thermoception
thermoception
http://en.wikipedia.org/wiki/Senses
Human Senses
Human Senses

Commonly recognized categorization for human
Commonly recognized categorization for human
senses is:
senses is:

Chemoreception
Chemoreception
(taste and smell)
(taste and smell)

P
P
hotoreception
hotoreception
(sight)
(sight)

M
M
echanoreception
echanoreception
(touch)
(touch)

T
T
hermoception
hermoception
(
(
thermoception
thermoception
)
)

All human senses fit into one of the categories listed
All human senses fit into one of the categories listed
above
above
http://en.wikipedia.org/wiki/Senses
Human Senses
Human Senses

Sight
Sight
or
or
vision:
vision:

Ability of the brain and eye to detect
Ability of the brain and eye to detect
electromagnetic
electromagnetic
waves
waves
within the visible range (
within the visible range (
light
light
) and interpret the
) and interpret the
image
image

Touch,
Touch,
mechanoreception
mechanoreception
or
or
somatic sensation:
somatic sensation:

Sense of pressure perception, generally in the
Sense of pressure perception, generally in the
skin
skin

Hearing
Hearing
or
or
audition:
audition:

Sense of
Sense of
sound
sound
perception
perception

Sound is vibrations propagating through a medium (e.g. air)
Sound is vibrations propagating through a medium (e.g. air)

Detection of these vibrations is a mechanical sense similar
Detection of these vibrations is a mechanical sense similar
to
to

touch
touch

but much more specialized
but much more specialized
http://en.wikipedia.org/wiki/Senses
Human Senses
Human Senses

Taste
Taste
or
or
gustation
gustation
:
:

This is a "chemical" sense
This is a "chemical" sense

There four main types of tastes that receptors
There four main types of tastes that receptors
(buds) in the
(buds) in the
tongue
tongue
can distinguish:
can distinguish:

Sweet
Sweet

Salt
Salt

Sour
Sour

Bitter
Bitter
http://en.wikipedia.org/wiki/Senses
Human Senses
Human Senses

Taste
Taste
or
or
gustation
gustation
:
:

In 1908 a fifth receptor, for a sensation called
In 1908 a fifth receptor, for a sensation called
umami
umami
(SAVORIENESS)
(SAVORIENESS)
, was first theorized. In 200
, was first theorized. In 200
its existence was confirmed.
its existence was confirmed.

The
The
umami
umami
receptor detects the
receptor detects the
amino acid
amino acid
glutamate,
glutamate,
a flavor commonly found in meat and in artificial
a flavor commonly found in meat and in artificial
flavorings such as monosodium glutamate (MSG)
flavorings such as monosodium glutamate (MSG)

Most of what we perceive (or describe as taste) is
Most of what we perceive (or describe as taste) is
actually smell
actually smell

E.g.
E.g.

This ice
This ice
-
-
cream tastes like strawberry and banana
cream tastes like strawberry and banana

;
;
it actually smells like banana and possibly tastes sweet
it actually smells like banana and possibly tastes sweet
and sour
and sour
http://en.wikipedia.org/wiki/Senses
Sense of Taste
Sense of Taste

Our Tongue
Our Tongue

The majority of taste buds on the tongue sit on raised
The majority of taste buds on the tongue sit on raised
protrusions of the tongue surface called papillae. Four types
protrusions of the tongue surface called papillae. Four types
of papillae present in the human tongue:
of papillae present in the human tongue:

Fungiform
Fungiform
papillae
papillae
-
-
Slightly
Slightly
mushroom
mushroom
-
-
shaped if looked at in
shaped if looked at in
longitudinal section. These are present mostly at the apex
longitudinal section. These are present mostly at the apex
(tip) of the tongue, as well as at the sides
(tip) of the tongue, as well as at the sides

Filiform
Filiform
papillae
papillae
-
-
Thin, long papillae "V"
Thin, long papillae "V"
-
-
shaped cones that
shaped cones that
don't contain taste buds but are the most numerous. These
don't contain taste buds but are the most numerous. These
papillae are mechanical and not involved in
papillae are mechanical and not involved in
gustation
gustation

Foliate papillae
Foliate papillae
-
-
Ridges and grooves towards the posterior
Ridges and grooves towards the posterior
part of the tongue found on lateral margins
part of the tongue found on lateral margins

Circumvallate
Circumvallate
papillae
papillae
-
-
Only about 3
Only about 3
-
-
14 of these papillae on
14 of these papillae on
most people. Present at the back of the oral part of the
most people. Present at the back of the oral part of the
tongue. Arranged in a circular
tongue. Arranged in a circular
-
-
shaped
shaped
http://en.wikipedia.org/wiki/Taste
Sense of Taste
Sense of Taste

Taste
Taste
Buds
Buds
View of a portion of the mucous membrane of the tongue.
Two fungiform papill are shown.
On some of the filiform papill the epithelial prolongations
stand erect, in one they are spread out, and in three they
are folded in.
Contrary to popular understanding that
different tastes map to different areas
of the tongue, taste qualities are found
in all areas of the tongue
although some regions are more
sensitive than others
http://en.wikipedia.org/wiki/Taste
Human Senses
Human Senses

Smell
Smell
or
or
olfaction
olfaction

This is a
This is a

chemical" sense
chemical" sense

Unlike taste, there are hundreds of olfactory
Unlike taste, there are hundreds of olfactory
receptors in our olfactory epithelium (where the
receptors in our olfactory epithelium (where the
receptor are located)
receptor are located)

Odor molecules have a variety of features and can
Odor molecules have a variety of features and can
combine with many or few receptors
combine with many or few receptors

It is known that there isn
It is known that there isn

t one receptor for

t one receptor for
specific kinds of smells, our sense of smell works
specific kinds of smells, our sense of smell works
with
with

patter recognition
patter recognition

http://en.wikipedia.org/wiki/Senses
Human Senses
Human Senses

Smell
Smell
or
or
olfaction
olfaction

This combination of signals from different
This combination of signals from different
receptors makes up what we perceive as smell of
receptors makes up what we perceive as smell of
substances or mixtures of substances (volatiles)
substances or mixtures of substances (volatiles)

Volatiles are molecules of low boiling point at
Volatiles are molecules of low boiling point at
atmospheric pressure (1
atmospheric pressure (1
atm
atm
or 760
or 760
mmg
mmg
Hg)
Hg)

Note: Taste is not the same as flavor!
Note: Taste is not the same as flavor!

Flavor includes the
Flavor includes the
smell
smell
of a food as well as
of a food as well as
its
its
tast
tast

In the strawberry
In the strawberry
-
-
banana ice
banana ice
-
-
cream example the
cream example the
correct description would be
correct description would be

This cream has a

This cream has a
strawberry
strawberry
-
-
banana flavor
banana flavor

http://en.wikipedia.org/wiki/Senses
Sense of Smell
Sense of Smell
-
-
Our Nose
Our Nose
http://www.senseofsmell.org/feature/smell101/lesson1/01.php
About the Trigeminal Nerve
About the Trigeminal Nerve

Sensation of cooling (e.g. menthol, mint) or hot (e.g.
Sensation of cooling (e.g. menthol, mint) or hot (e.g.
cinnamon or clove) in back of our throats is not part
cinnamon or clove) in back of our throats is not part
of
of

taste
taste

but a response to stimulus in the trigeminal
but a response to stimulus in the trigeminal
nerve
nerve

Trigeminal nerve = fifth cranial nerve
Trigeminal nerve = fifth cranial nerve
Responsible for sensation in the face Responsible for sensation in the face
The fifth nerve is primarily a The fifth nerve is primarily a sensory sensory nerve, but it also has certain nerve, but it also has certain
motor motor functions (biting, chewing, and swallowing) functions (biting, chewing, and swallowing)
There are two basic types of sensation: There are two basic types of sensation: touch/position touch/position and and
pain/temperature pain/temperature
About the Trigeminal Nerve
About the Trigeminal Nerve
http://www.clinicalexams.co.uk/images/trigeminal_nerve_5.jpg
What is Sensory Analysis?
What is Sensory Analysis?

Identification of food product (s) properties
Identification of food product (s) properties

Scientific measurement of food product (s) properties
Scientific measurement of food product (s) properties

Analysis and interpretation of the identified and
Analysis and interpretation of the identified and
measured food product properties
measured food product properties

AS THERE ARE PERCIVED THROUGH THE FIVE SENSES:
AS THERE ARE PERCIVED THROUGH THE FIVE SENSES:
-
-
sight (e.g. color of a food product)
sight (e.g. color of a food product)
-
-
smell (e.g. presence of rancidity in a product)
smell (e.g. presence of rancidity in a product)
-
-
taste (e.g. intensity of sweetness)
taste (e.g. intensity of sweetness)
-
-
touch (e.g. firmness of a muscle food)
touch (e.g. firmness of a muscle food)
-
-
hearing (e.g. crunchiness of a potato chip)
hearing (e.g. crunchiness of a potato chip)
What Questions Sensory Analysis Answer?
What Questions Sensory Analysis Answer?

Questions that deals with quality of food products
Questions that deals with quality of food products
under
under
three
three
main categories:
main categories:

Discrimination
Discrimination

These questions have the objective of determining if
These questions have the objective of determining if
differences exist between two or more products
differences exist between two or more products

Type of questions that may be asked in discrimination
Type of questions that may be asked in discrimination
sensory tests:
sensory tests:

Is product A identical to product B?
Is product A identical to product B?

Find the two similar products among the three
Find the two similar products among the three
samples provides
samples provides

Find the odd sample among the three samples
Find the odd sample among the three samples
provided
provided
What Questions Sensory Analysis Answer?
What Questions Sensory Analysis Answer?

Questions that deals with quality of food products
Questions that deals with quality of food products
under
under
three
three
main categories:
main categories:

Description
Description

These questions have the objective of describing
These questions have the objective of describing
characteristics of a product and/or measuring any
characteristics of a product and/or measuring any
differences that are found between products
differences that are found between products

What does this product taste like?
What does this product taste like?

What are the three most important texture
What are the three most important texture
attributes you perceive in this product?
attributes you perceive in this product?

For which sensory attributes are the differences
For which sensory attributes are the differences
between product A and B most marked?
between product A and B most marked?
What Questions Sensory Analysis Answer?
What Questions Sensory Analysis Answer?

Questions that deals with quality of food products under
Questions that deals with quality of food products under
three
three
main categories:
main categories:

Preference or Hedonics
Preference or Hedonics

These questions have the objective of describing liking
These questions have the objective of describing liking
or acceptability of a product
or acceptability of a product

Do you like this product? How much do you like this
Do you like this product? How much do you like this
product on a scale of 1 to 10, where 1 = dislike
product on a scale of 1 to 10, where 1 = dislike
extremely, and 10 = like extremely?
extremely, and 10 = like extremely?

Is this product acceptable?
Is this product acceptable?

What do you like most about this product?
What do you like most about this product?

Is product A better then product B?
Is product A better then product B?

Which of the three products A, B and C do you
Which of the three products A, B and C do you
prefer?
prefer?
Why Use Sensory Analysis to Evaluate
Why Use Sensory Analysis to Evaluate
Food Products?
Food Products?

To evaluate quality (quality control) or improve
To evaluate quality (quality control) or improve
quality
quality

E.g. Maintain a product with same sensorial characteristics
E.g. Maintain a product with same sensorial characteristics
so consumers of that product continue to buy it
so consumers of that product continue to buy it

E.g. Release production batch for sale because the
E.g. Release production batch for sale because the
products inspected meet the standards set by the
products inspected meet the standards set by the
manufacturer
manufacturer

E.g. Reject production batch because the products
E.g. Reject production batch because the products
inspected are below the acceptable level of quality set by
inspected are below the acceptable level of quality set by
the manufacturer
the manufacturer

To provide input for decision making (product
To provide input for decision making (product
development)
development)

E.g. Launching a new fruit snack, or a new flavor fish stick
E.g. Launching a new fruit snack, or a new flavor fish stick
Why Use Sensory Analysis to Evaluate
Why Use Sensory Analysis to Evaluate
Food Products?
Food Products?

To determine the market value of a product
To determine the market value of a product

E.g. Determine value of perishable products such as fish. If
E.g. Determine value of perishable products such as fish. If
fish is very fresh and was handled with great care, then it
fish is very fresh and was handled with great care, then it
is likely to be sold for a higher price then frozen fish that
is likely to be sold for a higher price then frozen fish that
has kept in frozen storage for 6 months
has kept in frozen storage for 6 months

To determine shelf
To determine shelf
-
-
life of a product
life of a product

E.g. How long can a cracker remain in the groceries shelves
E.g. How long can a cracker remain in the groceries shelves
before it becomes stale?
before it becomes stale?

Ingredient substitution in product formulation
Ingredient substitution in product formulation

E.g. Cost reduction of a product formulation by
E.g. Cost reduction of a product formulation by
substitution of ingredient A for ingredient B. Does it change
substitution of ingredient A for ingredient B. Does it change
the product? Can the consumer perceive it? How does it
the product? Can the consumer perceive it? How does it
changes the product?
changes the product?
Why Use Sensory Analysis to Evaluate
Why Use Sensory Analysis to Evaluate
Food Products?
Food Products?

To compare a product (s) with the competitor
To compare a product (s) with the competitor

s
s
product (s)
product (s)

E.g. How close in taste is beverage A produced by company
E.g. How close in taste is beverage A produced by company
A as it compares to beverage B produced by company B?
A as it compares to beverage B produced by company B?

To determine storage conditions
To determine storage conditions

Should the product be stored refrigerated, frozen or at
Should the product be stored refrigerated, frozen or at
room temperature?
room temperature?

Will the product become rancid very quickly if it sits at
Will the product become rancid very quickly if it sits at
room temperature? (butter; cheese
room temperature? (butter; cheese

)
)

Will the product change texture, appearance or taste if it
Will the product change texture, appearance or taste if it
is stored frozen? (eggs; milk
is stored frozen? (eggs; milk

)
)
Sensory Evaluation Pitfalls
Sensory Evaluation Pitfalls

Determining the wrong objective for conducting
Determining the wrong objective for conducting
sensory analysis
sensory analysis

Choosing the wrong set of participants in the sensory
Choosing the wrong set of participants in the sensory
test(s
test(s
)
)

Asking the wrong questions to the participants
Asking the wrong questions to the participants

Having biased judgments of the products tested
Having biased judgments of the products tested

Lacking scientific control (scientific rigor)
Lacking scientific control (scientific rigor)

Conducting the sensory test in the wrong
Conducting the sensory test in the wrong
(inadequate) environment
(inadequate) environment
Sensory Panel Rooms
Sensory Panel Rooms
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Sensory Panel Room
Sensory Panel Room

Round table
Round table

mostly for product development (e.g.
mostly for product development (e.g.
launching new product; change in product
launching new product; change in product
formulation) and internal sensory assessment (e.g.
formulation) and internal sensory assessment (e.g.
consumer complain)
consumer complain)

Booths are widely used to provide an environment
Booths are widely used to provide an environment
that prevents panelists from being distracted and
that prevents panelists from being distracted and
interacting with other panelists
interacting with other panelists

unbiased evaluation
unbiased evaluation

Booths can be computerized so panelists enter the answers
Booths can be computerized so panelists enter the answers
to the sensory assessment questions electronically
to the sensory assessment questions electronically

Booths may have features that change environmental
Booths may have features that change environmental
conditions such as different colors of light to mask product
conditions such as different colors of light to mask product
color
color
Sensory Panel Room
Sensory Panel Room

Noise level should be kept low
Noise level should be kept low

Room should be free of foreign odors
Room should be free of foreign odors

Testing are should be well lit and ventilated
Testing are should be well lit and ventilated

Testing area should be easy to clean and disinfect
Testing area should be easy to clean and disinfect
(sanitation)
(sanitation)

Temperature and relative humidity should be
Temperature and relative humidity should be
constant and controllable
constant and controllable

The room where food products are prepared for
The room where food products are prepared for
sensory testing is generally separated from the
sensory testing is generally separated from the
testing area
testing area
Sensory Panel Room
Sensory Panel Room

Large room normally are used for testing products
Large room normally are used for testing products
using consumers
using consumers

Untrained panelists
Untrained panelists

Panelists (participants) can be trained to evaluate
Panelists (participants) can be trained to evaluate
specific products (odor, taste, texture, and or visual
specific products (odor, taste, texture, and or visual
evaluation)
evaluation)

At time before training panelists are screened for
At time before training panelists are screened for
sensitivity in order to remove from the group of
sensitivity in order to remove from the group of
panelists people that may not have the ability to
panelists people that may not have the ability to
perform the sensory evaluation (e.g. people with
perform the sensory evaluation (e.g. people with
specific type of
specific type of
anosmia
anosmia

inability to smell certain
inability to smell certain
odors)
odors)
Sensory Analysis Questionnaires
Sensory Analysis Questionnaires

It needs to address the main question being tested
It needs to address the main question being tested

Questionnaires are variable and need to be design in
Questionnaires are variable and need to be design in
a simple, practical way to yield clear and concise
a simple, practical way to yield clear and concise
answers
answers

When designing a sensory questionnaire (also called a
When designing a sensory questionnaire (also called a
sensory ballot), one needs to take into consideration
sensory ballot), one needs to take into consideration
the audience (panelists)
the audience (panelists)

E.g. children vs. adults, trained panelists vs. untrained
E.g. children vs. adults, trained panelists vs. untrained
panelists, etc
panelists, etc

Sensory Analysis Questionnaires

Sensory Analysis Questionnaires
Triangle Sensory Test on Cookies
Please take a drink of water before
tasting
cookie samples. Eat cookie samples
from left
to right, and please take a sip of
water
between samples. Place an X
under the
cookie which is different than the
others.
767 312 189
___ ___ ___
Comments:
Sensory Analysis Questionnaires
Sensory Analysis Questionnaires
Types of Sensory Tests
Types of Sensory Tests

DISCRIMINATION TESTS
DISCRIMINATION TESTS

Paired Comparison Tests
Paired Comparison Tests

Testing for differences between
Testing for differences between
two samples
two samples
Simple test: request panelist to taste two samples and respond i Simple test: request panelist to taste two samples and respond if the f the
samples are identical or different samples are identical or different
More complex tests can involve differences is specific attribute More complex tests can involve differences is specific attributes) such s) such
as sweetness, bitterness, type of odor.. as sweetness, bitterness, type of odor..

Duo
Duo
-
-
Trio
Trio

Panelists evaluates three samples, and one of them
Panelists evaluates three samples, and one of them
is marked as reference. Panelist is asked to pick the sample
is marked as reference. Panelist is asked to pick the sample
that is closer in taste, odor, etc.. To the reference sample
that is closer in taste, odor, etc.. To the reference sample

Triangle Test
Triangle Test

Panelists evaluates three samples, two are
Panelists evaluates three samples, two are
identical and one if different. Panelist is requested to pick th
identical and one if different. Panelist is requested to pick th
e
e
sample that is different
sample that is different
Types of Sensory Tests
Types of Sensory Tests

DESCRIPTIVE SENSORY ANALYSIS
DESCRIPTIVE SENSORY ANALYSIS

Useful when a detailed specification of the sensory
Useful when a detailed specification of the sensory
attributes of a product is desirable
attributes of a product is desirable

Also, it can be useful for comparisons between products
Also, it can be useful for comparisons between products
when descriptions of differences are needed
when descriptions of differences are needed

Normally uses trained panelists
Normally uses trained panelists

Some of descriptive sensory analysis methods:
Some of descriptive sensory analysis methods:
Flavor Profile Flavor Profile ; Quantitative Descriptive Analysis (QDA) ; Quantitative Descriptive Analysis (QDA) , Texture , Texture
Profile Profile ; Sensory Spectrum ; Sensory Spectrum ; Generic Descriptive Analysis; Free ; Generic Descriptive Analysis; Free- -
choice Profiling, etc choice Profiling, etc
Types of Scales
Types of Scales

Many types of scales available
Many types of scales available

Numerical scale
Numerical scale
E.g. Intensity: (weak) 1 2 3 4 5 6 7 8 9 (strong E.g. Intensity: (weak) 1 2 3 4 5 6 7 8 9 (strong) )

Verbal categorical scales
Verbal categorical scales
E.g. Oxidized flavor: not noticeable; trace; faint; mild; modera E.g. Oxidized flavor: not noticeable; trace; faint; mild; moderate, te,
strong, very strong strong, very strong

Ranking or ordering scales
Ranking or ordering scales
E.g. Preference between products A, B, C: 1 most preferred, 2 E.g. Preference between products A, B, C: 1 most preferred, 2
intermediate preference; 3 least preferred intermediate preference; 3 least preferred

Magnitude of differences (interval scale, see sturgeon
Magnitude of differences (interval scale, see sturgeon
example slide 8)
example slide 8)

Hedonic scaling for children (
Hedonic scaling for children (

smiley face model

smiley face model

)
)
Quality Index Method and Fish freshness
Quality Index Method and Fish freshness

QIM was designed to standardize the method to
QIM was designed to standardize the method to
evaluate fish freshness for different fish species
evaluate fish freshness for different fish species

It is a method that takes in consideration the sensory
It is a method that takes in consideration the sensory
attributes that different fish species have
attributes that different fish species have

Uses well defined experimental conditions
Uses well defined experimental conditions

Uses trained panelists
Uses trained panelists

It is based on the calculation of a
It is based on the calculation of a

Quality Index
Quality Index

that is determined from the scores given for a
that is determined from the scores given for a
product for each attribute evaluated. E.g.
product for each attribute evaluated. E.g.
appearance of the gills, firmness of the fish muscle,
appearance of the gills, firmness of the fish muscle,
dullness of the eyes, fillet color, etc
dullness of the eyes, fillet color, etc