Sensory Evaluation The human analysis of the taste, smell, sound, feel and appearance of food.
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Transcript of Sensory Evaluation The human analysis of the taste, smell, sound, feel and appearance of food.
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Sensory EvaluationThe human analysis of the taste, smell, sound, feel and appearance of food.
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Influences on Food Preferences
1. Physical: Issues that can affect the ability to detect flavors:
Body chemistry Taste blind
Number of taste buds Supertasters
Age Babies more sensitive
Gender Women during pregnancy
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Influences of Food Preferences
2. Psychological: Taste Bias: a like or dislike that is linked to past
positive or negative experiences Label terms
Brand names
Advertising
Peers
Setting (depends on format of taste testing)
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Influences of Food Preferences
3. Cultural: Beliefs and behaviors strongly influence exposures
to food and resulting food preferences Religion/Religious Practices
Hindu, Buddhist, Judaism
Lifestyle
European lifestyle includes shopping for fresh ingredients daily
Eating the same meal more than once a day
Holiday traditions
Thanksgiving, Halloween, etc.
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Influences of Food Preferences
4. Environmental: People are more likely to eat what is available and
economical Geography
Climate
Food costs
Obtainability
Immediate surroundings affect food preferences Most children learn to like foods they are exposed to
Preferences carry on into adulthood
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Overcoming Taste/Food Bias
Evaluating food goes far beyond “like” or “dislike”
Train your taste buds Taste is a mental exercise
Use culinary terminology
Interpret food; don’t just eat it
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Scientifically testing food using the
5 basic senses:
1. Sighto Appearance
2. Toucho Texture
3. Hearing (not a main sensory characteristic)
4. Smello Aroma
5. Taste
o Flavor
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Appearance Appearance: size, shape, condition, and color of a
product
Evaluated on both the exterior and interior of a product Example: Muffins
Peaked, rounded, tunnels on the inside, size of air cells, etc
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Measuring Appearance
A colorimeter is a device that measures the color of foods in terms of hue, value, and chroma
Hue: basic color
Value: lightness or darkness of that color
Chroma: intensity
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Appearance Influences
Color can influence a person’s perception of other sensory characteristics
Colored lights may be used in a sensory evaluation to prevent color from influencing a taste panel
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Texture
How food feels to the fingers, tongue, teeth, and palate (roof of the mouth) “mouthfeel”
Refers to the texture to the palate
Texture is evaluated in terms of…
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Texture
1. Chewiness: How well 1 part of a food slides past another
without breaking
VS
Taffy Pudding
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Texture
2. Graininess: Refers to the size of the particles in a food product
VS
Whipped Cream Grits
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Texture
3. Brittleness: How easily a food shatters or breaks apart
VS
Crackers Cake or Strawberries
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Texture4. Firmness:
Food’s resistance to pressure
Tough foods require a considerable biting force to chew
VS
Beef Jerky Steak
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Texture
5. Consistency: Thinness or thickness of a product
Measured in terms of “pourability”
VS
Au jus Milk gravy
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Texture Preferences
Remember texture preferences are very subjective
Examples: French vs. American preferences in bread
May like or dislike food based on texture alone
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Hearing
The sound a food makes when bitten or chewed
Examples: Crisp
Soggy
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Taste Flavor
Distinctive taste resulting from a food’s combination of Taste
Aroma
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Taste
Based on 5 basic tastes
1. Sweet
2. Salty
3. Sour
4. Bitter
5. Savory
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Flow of Taste Buds Research indicates that a food’s taste is related to
the shape of the food’s molecules
Molecule of food matches to particular taste bud
Nerve ending sends a message to the brain
Brain knows which nerve impulse was sent from
that particular taste bud
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Factors Affecting Taste
Sour foods are evaluated in terms of Astringency:
The ability of a substance to draw up muscles in the mouth
“Mouth-puckering power” of a food
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Factors Affecting Taste
Temperature Flavor of some foods become more intense as
the food becomes warmer
On the other hand, heating some foods to high temperatures may lose some flavors
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Smell
Aroma: The odor of a food
20,000 different aromas
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Smell “Aroma”
Volatile: Substances that contain particles that evaporate or
become gaseous quickly
Olfactory Bulb: Bundle of nerve fibers
Located at the base of the brain
Associates 1000’s of types of nerve stimulation with specific foods and/or experiences
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Smell “Aroma”
Odor results from volatile particles coming in contact with the olfactory bulb
The brain links various nerve stimulations with specific foods and experiences
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Aroma Test
1. Waft the test tube containing the vanilla bean & cinnamon stick
2. Waft the test tube containing only the cinnamon stick
3. Waft the 1st test tube again (containing both)
What aroma(s) do you smell in the 1st test tube the second time around?
The nose only picks up CHANGE
of smells
Interesting Fact:
Right handed people smell better with right nostril and
vice versa
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Volunteers Needed
Must be willing to eat food without seeing it first
1. Plug nose
2. Close eyes
3. Chew
4. Open eyes (still not your nose)
Results:
Nose Pinched?
Sweet & Chewy
Nose Open?
Retronasal allows for licorice taste to come through
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Explain a chip to an alien…
Each group will receive 1 bowl of chips
Using all of your sense, describe how you perceive your chips based on: Appearance
Texture
Hearing
FlavorTaste
Aroma
Be ready to explain your product as although someone has NEVER had a chip in their life!
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Lab:Odor Recognition
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Taste Test Panels
A taste test panel evaluates food, flavor, texture, appearance, and aroma Trained panelists discern subtle sensory differences,
as when developing new products
Consumer test panels help determine products the average consumer will prefer These untrained panelists represent the buying public
by Comparing a new product to one on the market
Evaluating new types of products
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Control of Influencing Factors
1. Influence from other testers Products may be tested by one person at a time
or by testers in a separate booth to prevent seeing facial expressions
Panelists receive strict instructions to remain quiet during the evaluation
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Control of Influencing Factors
2. Environmental factors Light levels in the testing rooms are the same
Tests take place in a room separate from the food preparation room
Testers sip warm water between each sample taste to prevent lingering flavors
All product samples are served at the same temperature
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Control of Influencing Factors
3. Psychological biases Scientists identify samples with 3-digit codes
Prevent a bias for the lowest number (1) and the letter that starts the alphabet (A)
Research indicates tasters can reliably judge only 4 or 5 samples at one time