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Food Analysis > Sensory Analysis > Flashcards

Sensory Analysis Flashcards

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1
Q

Sensory analysis

A

A scientific method used to evoke, measure, analyze, and interpret responses to products as perceived through the senses

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2
Q

Senses

A

Vision
Gustation
Olfaction
Touch
Audition

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3
Q

Gustation

A

Flavor = taste + aroma
The sense of taste involves perception of non volatiles
Taste receptors are on the tongue and mouth

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4
Q

5 Tastes

A

Salty
Sweet
Sour
Bitter
Umami

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5
Q

Salty

A

NaCl
KCl

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6
Q

Sweet

A

Sucrose
Glucose
Sweetener replacers

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7
Q

Sour

A

Acid
(Citric, phosphoric)

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8
Q

Bitter

A

Quinine
Caffeine

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9
Q

Umami

A

MSG

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10
Q

Potentiators

A

Enhance taste sensations

Umami (meat)
Salt (sweetness)
Acids

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11
Q

Attenuators

A

Inhibit perception

Sugar (acidity)
Fat (saltiness)

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12
Q

Miraculin

A

Sugar substitute

Glycoprotein

Makes sour food taste sweet

Binds to sweet preceptors in a sour environment

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13
Q

Olfaction

A

Volatile molecules sensed by receptors

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14
Q

Orthonasal olfaction

A

Breathing
Sniffing
Through the nose

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15
Q

Retronasal olfaction

A

Via the back of the throat
Volatiles go through mouth and into nose

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16
Q

Touch

A

Evaluate the consistency, texture, viscosity of foods

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17
Q

Audition

A

Noise emitted by food
Contributes to perceived texture

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18
Q

Expectation error

A

People tend to find what they expect to find
Give as little info as possible

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19
Q

Suggestion effect

A

Comments or noises made out loud affect judgments
Biases perception
Want physical separation

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20
Q

Distraction error

A

Conversations
Time pressure
Personal preoccupations
Be mindful of sample # and time of day

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21
Q

Color + intensity

A

Products of deeper color are presumed to be more intense in flavor

Use red light to prevent them from seeing the true color

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22
Q

Habituation

A

Need to give people breaks
Vary products

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23
Q

Order effect

A

Randomize and balance the order of presentation
Lingering aromas transfer between samples

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24
Q

Central tendency

A

Panelists avoid the scale extremes
Train the assessors

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25
Q

Other sources of error

A

Motivation error

Brand names can bias assessors

Rating of one attribute can influence rating of others

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26
Q

Adaptation

A

Limit the number of samples presented
Allow the sensory system to recover
Palate cleansers

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27
Q

Coding

A

Random 3 digit codes
Different codes for replicates of the same sample
Consistent format
Positioned in the same location

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28
Q

Palette cleansers

A

Avoid carry over
Bottled water
Milk
Apples
Saltines

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29
Q

Parts of testing facility

A

Sample prep area
Serving area
Booths for panelists
Discussion/training area
Storage area
Equipment

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30
Q

Sample temp

A

Hot foods
60-66 °C

Hot tea
66-71 ° C

Cold beverages
5-9 °C
`
Frozen desserts
-18 to -10 °C

31
Q

Sample size

A

It’s not lunch!!

You need enough sample to measure the attributes

32
Q

Things to keep in mind about panelists

A

Recruitment
Confidentiality
Untrained vs trained
Sample demographics

33
Q

Types of data

A

Nominal (labels)
Continuous (any possible #)
Ordinal (ranking scale)

34
Q

Data handling

A

Check raw data for errors
Outliers and missing values
Data transformation

35
Q

Objective tests

A

Numerical data
Discrimination tests
Descriptive analysis

36
Q

Subjective tests

A

Preferences, comments, reactions
Affective tests

37
Q

Discrimination tests

A

Determine whether there are any sensory differences between samples

38
Q

Discrimination tests used for

A

Screening and training assessors
Investinging taints
Determine sensitivity thresholds
Quality control (consistency of materials)
Preliminary assessment

39
Q

Overall difference tests

A

Assessors use all available info to make decision
Can be restricted to one specific characteristic

Detect differences between samples

40
Q

Triangle tests

A

Determine if a difference exists between 2 samples
Panelists presented with 3 samples (2 are the same)
Identify which sample is the odd one

24-30 assessors

41
Q

Triangle test data analysis

A

Total # of responses correctly identifying the odd sample
Number of correct responses compared to statistical tables
Number of correct responses must > critical min value

42
Q

Triangle test conclusion

A

A significant differences does or does not exist
State significance level

43
Q

Duo trio tests

A

Determine if a difference exists between 2 samples
Panelists get 3 samples
1 is the reference sample

Which one is the most similar/different to the control?

Min of 32 assessors

44
Q

Duo trio tests data analysis

A

Total # of correct responses counted
Number of correct responses compared to statistical tables
Must exceed critical value to claim a difference

45
Q

Difference from control test

A

Determine if a difference exists between 1 + samples and a control

Determine the magnitude of difference between the samples and control

20-25 panelists (fewer if highly trained)

46
Q

Difference from control data analysis

A

Mean score calculated for each sample

Difference in scores represents heterogeneity

Two factor anova

47
Q

Same different test

A

Presented a pair of samples

Determine if the samples are the same or different

30-50 assessors

48
Q

Attribute specific tests

A

Focus on one attribute or quality

48
Q

A not A test

A

Two samples are presented
Control / not control
10-50 panelists, trained

49
Q

2 AFC

A

Determine if a difference exists between 2 samples for 1 specific attribute

Present 2 coded samples

Identify which of the samples has a greater intensity of xyz attribute

Min of 30 panelists

50
Q

2 AFC data analysis

A

Determine the total # of times each sample is selected
Larger # of responses compared to statistical table
Min # of response to conclude a statistical difference

51
Q

2 AFC conclusion

A

One sample is more intense than the other or that there is no difference

52
Q

Directional difference tests

A

Determine in which way a particular sensory attribute differs between 2 samples

53
Q

3 AFC test

A

Determine if a difference exists between 3 samples with regards to a specific attribute

2 samples are the same, 1 is different

54
Q

Ranking test

A

Determine if a difference exists between 3+ samples with regards to a specific attribute

Forced to make a choice for each position

55
Q

Ranking test samples

A

Number of samples depends on how fatiguing the assessments are

order of sample prep should be balanced

56
Q

Ranking test data analysis

A

Data are summarized in a table showing rank order

Rank orders summed and divided by # of samples tied for that position

Friedman statistic calculated

57
Q

Descriptive analysis

A

Identify the nature of a sensory difference and/or the magnitude of the difference

58
Q

Descriptive analysis key steps

A

Select and train assessors
Generate attributes/references
Agree on attributes
Determine assessment protocol
Rating intensity and scale design

59
Q

Flavor profiling

A

Assess aroma, mouthfeel, flavor

4-6 trained panelists

5 point scale

Eval by yourself, discuss after, determine a consensus score

No stats!

60
Q

Texture profiling

A

Texture and mouthfeel assessed

13 point scale

6-10 panelists

work in consensus

61
Q

Quantitative descriptive analysis

A

Analyzed statistically
Ful quantitative and qualitative sensory description
8-15 trained panelists

62
Q

Spectrum method

A

Extension to products outside of food/beverages

Full quantitative and qualitative sensory description

Sensory qualities are assessed using predefined and standardized lexicon

15 point scale

12-15 selected panelists

63
Q

Displaying sensory data

A

Spider plots
Sensory traces
PCA

64
Q

Spider plots

A

Each attribute represented
Center of plot = 0 perceived intensity
Attribute means are plotted and joined with continuous lines

65
Q

Sensory traces

A

Attributes marked along X axis
Y axis = perceived intensity
Means are plotted and joined using a line

66
Q

Affective tests

A

Consumer testing assesses subjective responses to a product

67
Q

Quantitative affective tests

A

100 panelists
Usage/non usage

questionnaire or face to face

68
Q

Focus group

A

Formulate a hypothesis
Test the feasibility of a new products
Identify attitudes, opinions, preferences

8-12 participants

69
Q

Focus group procedure

A

Trained moderator produces and guides the discussion

Written report
Video or audio recording

70
Q

Preference tests

A

Preference tests provide evidence of whether one product is preferred over another

50-100 panelists

2 products (paired test)
2 or more products (ranking test)

71
Q

Hedonic ranking

A

Subjects asked to rate liking on hedonic scale
Responses converted to numeric values before analysis

100 panelists

72
Q

Attribute diagnostics

A

Why do consumers like/dislike products
Which sample is preferred in terms of ___
How much do you like the products

Food Analysis (19 decks)

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