Sensory Analysis

Question 1

What is sensory analysis?

Answer 1

Scientific discipline used to evoke, measure,
analyse and interpret reactions to
characteristics of food and materials as they
are perceived by senses of sight, smell,
taste, touch and hearing.
Main tests: difference; affective/consumer
tests; descriptive analysis (trained panels)

Question 2

Uses in food industry

Answer 2

• Detect similarities/differences
• Compare new product against a benchmark
• Analyse areas for improvement
• Determine if certain responses are evoked –
  determine whether acceptable to consumers
• Evaluate a particular property of food
• Determine if a final product meets
  criteria/standard
• Gain feedback to inform future decisions

Question 3

What can be done to try to avoid errors in sensory analysis

Answer 3

 Don’t give the panellists too much information before they do the sensory tests.
(Meet with them in the sensory lab meeting room and explain what is expected
of them, ensure that they understand what tests they will be doing etc but don’t
give them too much info e.g. we have reduced the salt)
 Mask all differences between the samples e.g. use red light if there is a colour
difference. Ensure samples are uniform of size and shape and present them the
same way in transparent cups.
 Separate panellists in booths
 Present samples in a random order with a 3 digit number assigned to them.
 Try to prevent lack of motivation by providing incentives (money/vouchers,
lunch). Conduct the experiment in a professional, controlled manner. Meet with
the panellists after the tests (in the sensory lab meeting room) and talk to them
about the tests. Provide them with feedback on the results

Question 4

Styles of tests in sensory analysis

Answer 4

 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
 Triangle test – whether or not a sensory difference exists between two products
– e.g. following a change in recipe
 Two samples are the same/similar
 One is difference
 All three samples are presented at once
 Taste samples from left to right

Question 5

Electronic tongue in sensory analysis

Answer 5

• An analytical instrument that measures and compares tastes
• Non-specific, low selective chemical sensors with cross-sensitivity to
  different components in solution
• Pattern recognition or multivariable comparison
• Major research interest – taste of oral drugs for paediatrics

Question 6

Advantages of the electronic tongue

Answer 6

• Scientific approach – more objective
• Validated
• Sensitive to chemical concentrations
• Rapid
• Ethical and safe

Question 7

Disadvantages of the electronic tongue

Answer 7

• Liquid samples only
• Additional sample preparation
• Taste only – no scent or visual ques
• Data analysis
• Maintenance and equipment cost