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Sensory Evaluation Methods For Food And Beverage Products

What Are The Food And Beverage Sensory Methods?

The food sensory evaluation calculates how a person retorts to stimuli after consuming a food or drink product. It is responsible for answering product quality and existing competitor products. Research, development, technical, production personnel, factory managers, quality assurance managers, and marketing managers frequently are involved in the evaluation process. Normally, personal preferences and perceptual abilities are centred on the engagement of sense organs.  

 

Discriminative Tests

This type of sensory evaluation in the food and beverage industry issued to perceive if there is a difference between two food products. Panellists should be familiar with the product in question for a simple choice. Each participant must select one meal item from a list of options. It is advised that 10-50 panellists participate in these examinations. The triangle, duo-trio, and paired-comparison tests are all discriminative tests.

·        Triangular Test

This test usually uses three samples when assessing the overall variance between two food samples. Two of the three samples are comparable, but the third is different. Individual three-digit numbers must be assigned to the samples, and the taster must choose a distinct model from the rest. In these exams, accurately selecting the appropriate selection is higher. Because the procedure is prone to panellist fatigue, it is recommended that no more than six samples be reviewed in one testing session. Less tasting professionals are required for the tests, and about 4 to 8 people are considered sufficient for single testing.

·        Duo Trio Test

This food and beverage sensory testing method decides whether or not two samples have a sensory difference. A reference sample and two test samples are always present; one of the test samples is identical to the reference, while the other is the test sample. Participants must identify a model similar to the reference sample. When comparing unknown differences across samples, duo-trio tests are occasionally used instead of triangle testing, but they are less efficient than triangle tests. It is suggested that at least 7-10 assessors be used.

·        Paired Comparisons Test

These are used when a known discrepancy in the sample’s chemical composition necessitates sensory evaluation. Each panellist is given two differently coded samples simultaneously, and the purpose is to pick the piece that is observed as superior in the specified sensory attribute. Panellists are asked to compare the food samples without determining the extent of the difference, for example, ‘are the two samples the same or different?’, ‘which sample is saltier?’ or ‘Which of the two samples is easy for oral processing?.

·        Descriptive Tests

Sensory qualities of items are tiered in order of appearance in these tests, and relative intensities are allocated. They provide more comprehensive product profiles by recognizing and enumerating the product’s many qualities. Compared to discriminative tests, descriptive tests are more systematic and sophisticated. They serve to map product similarities and differences and determine which sensory features are fundamental to acceptability. It is usually carried out by 6 to 15 well-trained and qualified panellists. Panellists are taught to evaluate products the same way any automatic instrument would. Free Choice Profile, Quantitative Descriptive Analysis, Flavor Profile Analysis, Texture Profile Analysis, and Time Intensity Analysis are some of the descriptive testings.

·        Free Choice Profile

There is no former training for the panellists in this technique, and each judge takes their own set of benchmarks to categorize the product. The judge should be regularly trained, and the answer should be computerized before a time-intensity curve for the specified attribute may be attained. The curve’s maximum intensity, the point at which maximum is reached, and the first point at which no more perception occurs are all investigated using analysis of variance.

·        Descriptive Quantitative Analysis

This is a non-technical survey of sensory terms generated by trained sensory panellists for a food product. Trained judges usually agree on the relative differences between the food samples. The objective of QDA and FCP is the same: to determine the intensities of all product features and define the full sensory profile.

·        Flavour Profile Analysis

This is important for determining the taste and odour of a sample. It’s a method that creates a written record of a product’s noticeable fragrance, flavour, and aftertaste components. Panellists describe unique aromas and flavours in the order in which they are perceived, and a consistent grading system is assigned. Typically, 4-6 panellists are recommended. They assess the product individually and write down their impressions of scent, flavour, and aftertaste. Finally, in an open discussion, the report is given to a panel leader.

·        Texture Profile Analysis

This method has been commonly employed to evaluate solid and semi-solid foods. Textural qualities and other evaluation techniques are usually set consistently by panel members before assessing the products. TPA is beneficial for determining food texture quickly, which is generally done by humans. Liquid samples that cannot hold their shape yet flow under gravity are poured into a cup and compressed uniaxially in some tests. The parameters acquired from uniaxial compression, namely hardness, cohesiveness, and adhesiveness, are then analyzed without considering their physical attributes.

·        Time Intensity Analysis

This is used to calculate the rate at which the intensity of defined characteristics changes over time. Its primary function is to calculate the supremacy of any descriptor term in a product over time.

·        Affective/ Consumer Acceptance Test

These are quite beneficial for determining whether or not a food is acceptable or desired (liked or preferred). Normally, about 50 to 150 people must answer. Panellists are chosen based on previous product use, socioeconomic status, and geographic location but are not trained.

·        Preference Ranking

This is used to calculate the rate at which the intensity of defined characteristics changes over time. Its chief job is to calculate the influence of any descriptor term in a product over time.

·        Hedonic  Rating

This is a broadly used sensory evaluation approach for determining how much people like the food product. The 9-point Hedonic scale, 7-point Hedonic scale, and 5-point Hedonic scale are used in practice. The 9-point Hedonic scale ranges from ‘very like to ‘extremely dislike. In the course, at least five points are suggested.

Food Research Lab offerings Food Research Lab offers sensory Evaluation services utilizing our in-house trained sensory panellists and food technologists. We also have tie-ups with recognized food sensory laboratories in UK. We analyze the food or beverage products using relevant tests and select the product with the best overall acceptance rating. Many of our global clienteles have advanced in their businesses from the detailed sensory evaluation reports that our experts have provided, and our selections have helped them create a customer base.