Sensory Evaluation – Principles and Major Considerations

SENSORY EVALUATION PRINCIPLES AND MAJOR CONSIDERATIONS

  • Sensory evaluation is defined as a scientific discipline used to measure, analyze and interpret reactions to those characteristics of food as they are perceived by the senses of sight, smell, taste, touch and hearing.
  • It is the conscious effort to identify and judge different sensations and components in an object, be it a piece of food, a beverage, or a perfume.
  • Sensory evaluation encompasses all of the senses.
  • It takes into account several different disciplines but emphasizes the behavioral basis of perception.
  • It involves the measurement and evaluation of sensory properties of food and other materials.
  • Human judges are used to measure the flavor or sensory characteristics of food.
  • In short, sensory evaluation is a very "Gestalt" approach to product assessment.

Major Considerations in Sensory Evaluation

  • The major factors that influence the effecitivenes of sensory evaluation are
    1. Sample
    2. Panelists
    3. Environment
    4. Presentation

Considerations Pertaining to Samples in Sensory Evaluation

  1. Temperature of Samples
  2. Serving Utensils
  3. Sample Size
  4. Sample Coding
  5. Order of Presentation
  6. Number of Samples
  7. Time of Testing
  8. Rinsing

Considerations Pertaining to Panelists in Sensory Evaluation

  • Selection of panelist is based on the following criteria:
    1. Age
    2. Gender
    3. Ethnicity
    4. Illness – Individuals with any ailment that will adversely affect the skills of sensory evaluation are not selected.
    5. Ability to sense food
    6. Smokers – Individuals who are smokers are not selected.
    7. Availability
    8. Willingness to serve
  • Panelists are selected after they demonstrate their skills in
    1. Tests
    2. Thresholds
    3. Discrimination
    4. Ability to taste the four basic tastes
  • Screening tests are conducted to determine panelist’s sensory acuity and ability to listen and follow directions. Screening of potential panelists should be conducted in four phases:
    1. Conduct scaling tests to determine if panelists can follow direction and make judgments;
    2. Evaluate sensory acuity or the individual’s ability to discriminate using sniff tests and triangle tests;
    3. Conduct tests to determine an individual’s ability to rank or rate sensory differences; and
    4. Conduct a personal interview to ascertain a panelist’s continued interest.
  • During the screening process one of three decisions should be made at the completion of each of the four phases listed above:
    1. accept the individual for the next phase of testing;
    2. reject the individual; or
    3. continue testing.
  • An individual should be accepted for all four phases before acceptance for sensory training.

Considerations pertaining to Enironment in Sensory Evaluation

  • The following environmental factors have a bearing on sensory evaluation:
    • Temperature
    • Lights
    • Comfort
    • Private

Considerations pertaining to Presentation in Sensory Evaluation

  • Random
  • Numbering or labeling
  • In presentation of samples the following criteria are to be met
  • Utensils: Stainless Steel
  • Plates: White or Paper
  • Glasses: Clear
  • Carrier: Pie Crust
  • Accompaniment: Ketchup
Last modified: Wednesday, 11 April 2012, 8:31 AM