sensory analysis Flashcards
Defn
used to measure, analyse and interpret reactions to characterisitics of food and materials as they are perceived by senses of sight, smell,taste, touch and hearing
Main sensory analysis tests
difference: affective/ consumer tests
Descriptive analysis: trianed panels
Palatability
texture, temperature, colour, shape, sound
food acceptability
environment, culture, personal condition ( mood and health)
Use in food industry?
compare new product against benchmark, evaluations, gain feedback, analyse areas for improvement
Conditions
all samples are prepared and presented identically and anonymise foods, palate cleanser, record necessary evaluations, only test one by one
what can be done to avoid error
- dont give too much information, mask all differences in samples (use red light if this would be a distinct colour difference
- separate panalists
- ensure samples are uniform and present transparently
- provide incentives i.e. money
Hedonic test
describes the degree of consumer acceptance and satisfaction regarding product attributes – overall acceptance
Ranking test
rank in order of preference based on a certain characteristic
Discrimination test
is product A very different to product B
Trinagle test
whether or not a sensory difference exists between two products – e.g. following a change in recipe
Duo-Trio test
there are three samples involved—two test samples and one reference (or control) sample. The reference sample is the standard against which the two test samples are compared.
Panalist must identify which od the 3 is most similar/different to the refernce
How do colours affect sensory analysis - packaging
eg. pink = strawberry
cream= vanilla
grey = bad meat - negative effect
Visually appealing and harmonious color combinations can enhance the overall dining experience.
Consistent color choices in branding and packaging contribute to brand recognition. Consumers may associate specific colors with certain brands or product categories. eg. malteasers.
Colours - room
Participants in a red room will find whiskey sweeter, while those in a green room will find it earthy
Yellow or white light makes red foods more appealing
colours- additives
With the growing preference for clean label products, there is an increasing demand for natural colors. Natural colors derived from fruits, vegetables, and other plant sources are often perceived as more desirable by consumers. eg. spinach and beetroot
