Sensroy Evaluation Essay Research Paper Sensory analysis

Sensroy Evaluation Essay, Research Paper

Sensory analysis is the measurement of consumer responses to sensory stimuli. It is used in grading, consumer preferences, quality assurance, shelf life testing, product development and research. The food industry probably has the greatest number of sensory analysts ranging from specialist wine, beer, and tea tasters to researchers investigating how consumers perceive flavors and textures. Sensory analysts also work in the cosmetics, toiletries and household care products industries.

To understand why sensory evaluation is so important, it is vital to understand the role taste and smell play in the consumers’ perception of a product. Taste (flavor) and smell (odor) can evoke complex psychological and physiological reactions. “Flavor is a sensory perception that results from a combination of: olfactory sensations elicited by volatile substances in the nasal and the retronasal cavity; gustatory sensations of soluble substances on the taste buds; and feelings such as heat, pungency, or cooling, elicited by the trigeminal nerve.” Unlike odors, tastes do not fuse or blend to form new qualities; rather, they combine to keep their identities. Essentially, flavors are sensory perceptions that result from a combination of smell and taste. The contribution of taste to flavor is actually very small. When smell is impaired, flavor impulses can no longer be detected. It has been well recognized that flavor is of dominant importance to food acceptance or rejection. Flavors that generate pleasant or unpleasant associations can directly influence the acceptability of a product.

The two most important factors for obtaining successful sensory evaluation results are panelist selection and test types. Panelist selection is key to obtaining useful sensory results. Although both in-house and outside panelists can be used, each has advantages and disadvantages. Purpose of the tests and the current stage of product development must be considered. For initial screening, many companies use their own employees. To avoid biased results, product developers and those close to the project are disqualified as panelists. An initial screening by in-house panelists can help identify attribute and acceptability differences. Such panelists are useful for evaluating ingredient substitutions or changes in processing or packaging. Advantages of utilizing in-house consumer testing include its low cost and quick results. In addition, more samples can be evaluated at one time, and panelists are already familiar with the product being tested. In-house screening usually involves from 30 to 50 panelists per test session.

Outside consumer testing is best when a product is targeted to specific demographic groups such as age, gender, income, ethnicity or geographic area. Unbiased consumers are the ultimate test panelists for decisions related to product launch. However, outside consumer testing does have its disadvantages. It is more costly, and fewer samples may be presented at one time. There is also a greater chance for panelists to misunderstand test procedures. For an outside test session, a minimum of 50 to 500 panelists from three or four different cities are generally recommended.

The type of test is another important consideration that strongly influences test results. Tests can either be qualitative or quantitative. Qualitative tests include focus group testing and feasibility studies. In focus groups, panelists evaluate prototypes in small round table discussion groups. For feasibility studies, consumers evaluate and comment on the test samples. Quantitative tests include in home tests where consumers are asked to rate or evaluate finished products. Two main questions are asked: Which product do you prefer, and how much do you like the products. One advantage of in-home use tests is that they shed light on how products are used in everyday real-life situations. The sensory analyst is able to ask more questions of the consumer and repeat consumption information is obtained. However, these tests are time consuming and the return rate is generally low.

Sensory evaluation can link consumers to product development and production.

Sensory science is generally recognized as being divided into three fields of specialization–perception, sensory analytical testing, and affective testing. The latter two are related to the psychology and behavior of humans. One method of analytical testing where descriptive terms are used to describe and evaluate the sensory properties of a product is “Descriptive Analysis.” This normally involves judges who are rigorously trained to describe attributes and sensory properties of products in chosen terms.

Quantitative Flavor Profiling by Givaudan-Roure is one the most modern techniques of descriptive analysis. It focuses on the quantification of the sensory properties related to flavor in a particular product. Sensory scales are anchored with physical references representing the low and high intensity extremes. References are any chemical, spice, ingredient, or ingredient product that can be used to characterize and identify a certain property or product.

If “taste” is the primary factor in whether we find a food acceptable or not, then understanding how we perceive taste is critical in the development of successful products. No sensory response is instant – time is an important var