FQm

What is sensory analysis

Provided the product remains safe it is a commercial consideration - sensory analysis is a brance of food science that measures or detects the sensory properties of food using humans as instruments to measure these properties

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Flavour is a complex sensation made of

Odour, taste, feeling and texture

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What is we smell

Chemicals called flavourings - added into food

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Why is flavourings added?

1) mask 2) add flavour 3) substitute natural of man-made synthesised

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Why is sensoruy quality important

Steptoe at al 1995 found correlation sensory - expectaions what customers see first -

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Def of product specification

A document which clearly identifies important charactersitcs of a product and which can act as a basis of agreement between the buyer and seller

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Breakfast cereals, fruit juice and frozen food

Stalling, rancidity, colour loss, loss of carbonation, flavour loss, rancidity, freezer burn, rnacidity, ice cystal formation

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Key driver

Elements of sensory profile that drive consumer liking or acceptance- vary within normal production or over shelf life

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Why measure shelf life

sensory quality, nutrition, prolonged, availability, convience,

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Gold standard

Best ever - based on consumer acceptance- central location test0 give product to taste and get reviews there and then

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Steps in shelf life programme

Formulating objectives, representive samples, determining physical and chemical composition of the test products, setting up a test design, choosing appropriate sensory method, storage conditions, control products, periodic testing & determ SL result

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Representaive samples

Knowledge, variability, training,

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3 lots of tasters

Non-tasters, medium taster,s super tasters. Women and children most sensitve

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Analytical methods

Descriptive and difference (Descriptive, qualiative, profile and liking response to percieved quality ) Difference, duo trio, triangle, paired comparison (perciveed quality)

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Discriminative for?

Differences

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Descriptive

- describe and quanitfy objective differences

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Affective

Drop in consumer liking and acceptance

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Discriminative very conservative -

small differences, risk of short life

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Descriptive set up

5 - 12 pannelists, instrumental, objective data

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Difference testing set up

1. samples, 2. test conditions 3. instructions 4. recruit 5. screen 6. train 7. counter balance 8. 3 digits samples 9. conduct 10. analyse 11. communicate results

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Change in sensory from

product charactersits from consumer persepctive

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Duo testing

Split into constant and balanced - reference and control - 3 tests and 1 reference null hypothese - balanced half recieve the sample(saus there is no difference)researcher is trying to disprove the null hypothesis e.g. 0.5

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Affective rating?

acceptance >100 consumers using 9 point hedonic or labelled rating

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9 scale

invented 1940 - chicargeo - preference can be catagorisd - easy and simple

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Labelled affective magnitute scale

Schutz and cardello, specific, and sensitive with greater reliability and more descrimitative - phrasesa along the time and word spacing with ratio type conclusions - 43 scales orginally scaled using magnitude estimation.

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Diagnostic attibute scale

Attribute gives reasong for preference and analysi - e.g. too low, about right and too high

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Control points?

Same batch coniditons, gold standard

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Control standard

Should be dtermiend to start with, product be fressh or difference e.g cheese is different consumer acceptance defines boundaries

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Different but acceptable?

measure the sensory product rnage of storagr times to see how profile changes, study consumer acceptability and to integrate data to identify coundaries and critical attributes

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Choosing cut off points and survival analyssi

Hazard function e.g. 25 or 50%

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Penalty analysis?

Analye JAR data to quanitify and hiarache impact of sensory charactersitcs on overall liking

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End point

specification - fixed - statistical signifcance criteia needs to be set at the start

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Other sensory

Roundt able, halo effects, viscosity etc. ranking intensity, flavour and texture profiles, histograms and webs, preference mapping

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Brewer, Zhu, and McKeith 2001 found?

marbling in pork- highly marbled was less attractive, leaner shops based on visual of tender, oily and flavourful - blind found no differences all impacting purchase intent

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Cardinol et al., 2004 found?

European salmon visual appeal - smoking, colour, texture all appealing, all to do with the treament of the salmon and labelling promotes

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