Intro: Sensory Science Flashcards
Define Sensory Evaluation
A scientific discipline used to evoke, measure, analyze and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste and hearing.
Subjective
- tests use humans as the test measurement
- tests may be biased depending upon the panelist
- tests provide more information than just one parameter at a time
Objective
- tests use machines as the test measurement
- tests have no biased and are highly repetitive for measurements and data
- tests provide just one parameter at a time
Difference between 1) variation within groups and 2) variation between groups
The difference is that variation within groups is not desired as it shows inconsistency on the treatment or research. The variation between groups allows you to say that one treatment is different than another
Types (4) of Papillae
- Filiform (no taste buds)
- Circumvallate
- Foliate
- Fungiform
Triangle Test
3 products 1 different.
Not told about reference 33%
Duo Trio Test
2 products the same 1 different. One is told/reference
2 choices 50%
Historical Development of Sensory Testing
The rise of trading -> Graders -> Professional tasters
Systematic “sensory” analysis based in
Wartime efforts
Sensory scientists work closely with product develops to understand
- What the consumer like and why
- If consumers can tell a difference when they change a product
In academia, sensory scientists
- Improve testing methodology
- Try and understand how our senses and how our senses respond to stimuli (food & chemicals)
How and what to measure
- Who is your consumer - What are business issues
- What do your consumer do
- Why, when, and how often
- What is the size of the opportunity
(Make your research team curious)
Why is sensory evaluation used
- It reduces uncertainty and risks in decision making
- It ensures a cost efficient delivery of new products with high consumer acceptability
Sensory professionals bridge the gap between
the science of discovery and implementation
Sensory vs Marketing
Sensory is focused on the product
Marketing manages the portfolio and promotes the brand
Sensory evaluation has been taught in universities for
70 years (should be taught in business school)
Sensory characteristics
the qualities of a food identified by the senses. (On looks, tastes, smells, sounds and feel when eaten)
5 Basic Taste
Sweet
Sour
Salty
Bitter
Umami
Each taste bud contains
30 - 50 taste receptor cells (TRCs)
TRCs project _______and form____
microvillae to the surface of the taste bud; taste pore
Taste pore is in
contact with the fluid portion of food within the mouth
Taste molecules from food are believed
to bind to hair-like cilia that project from the top of the taste cells
TASTE
- Detects water soluble chemicals
- Tongue - taste “buds” located in the PAPILLAE
- Substance must be dissolved in water or saliva
- Flavor (combination of taste and odor) complex mixture
Five Tastes
- Sweet - Due to alcohol (OH) groups
- Salty - Sodium ion modified by Chloride
- Sour - Acid - due to hydrogen ions
- Bitter - Aversion
- Umani - Savory, glutamate occurs naturally in food
Threshold
Concentration required for substance identification
Sub-threshold
Substance not identified, but will affect perception of another taste
Taste - Sensations
- Cooling
- Numbing
- Tingle
- Burn
- Pungency
- etc
Effect of Sub-Threshold Substances
Salt - increases sweet, decreases sour
Sour - increases salt, decreases sweet
Sweet - increase salt, decreases bitter
Taste buds are most receptive at
Temperatures between 68-86 degrees F
Trigeminal Nerve (5th Cranial Nerve)
- Responsible for sensation in the face and motor functions (biting/chewing)
- Each of the two nerves has 3 major branches maxillary, ophthalmic, and mandibular
- Ophthalmic and maxillary are purely sensory
- Mandibular supplies motor as well as sensory functions
Adaption is a decrease
in response under conditions of constant stimulation
Most of what we “taste” is being sensed by
Our olfactory cells within the nasal canal
Orthonasal olfaction
the detection of an odor through the nostrils by sniffing or inhalation
Restronasal Olfaction
the detection of an odor when it is released from food in your mouth during chewing
(during this process the odor passes through the posterior nares of the nasopharynx)
Anosmia
Lose the ability to smell (may be temporary or permanent)
Specific anosmia
Can’t smell a certain compound
Taste and Age
- Number of taste cells in humans declines with age
- Serious decline in taste cell numbers begins 45 y.o.
- By 70 greatly lowered the ability to taste
Common errors in sensory testing
- Consumer not qualified as a product user
- Consumer not qualified based on sensory skills
- Consumer not representative of the target population
Product Development Milestones
Phase 1: Product Definition
Phase 2: Product Implementation
Phase 3: Product Introduction
(Slide 40)
Flavor Pyramid
At the base is emotion, appearance, aroma, texture, sensation, and at the top basic taste
Foundation of Emotions
- Childhood
- Travel
- Family
- Culture
- Experiences
Principles of Good Practice
- Facilities should be well designed
- Samples should be prepared properly
- Experimental Design Considerations
