SENSORY EVALUATIUON

-MS234651
ABHILASHA.R

Sensory
evaluation
is a
scientific
discipline
that
analyses
and
measures
human
responses to
the
composition
and nature
of foods and
drink.
• Sensory
evaluation
does not just
deal with
"likes
and
dislikes,“
“OK or not
OK” but
the process
scientifically
elicits,
measures,
analyses
and
interprets
psychologic
al and / or
physiologica
l
responses to
physical
stimuli
produced by
a food
product.
2

SENSO
RY
EVALU
ATION
DEFINI
TION
‘A
scientific
disciplin
e used to
evoke,
measure,
analyze
and
interpret
reactions
to those
character
istics of
food and
materials
as they
are
perceive
d by
senses
of sight,
smell,
taste,
touch
and
hearing.’
Sensory
evaluation
is a
scientific
discipline
that
analyses
and
measures
human
responses to
the
composition
and nature
of foods and
drink.
• Sensory
evaluation
does not just
deal with
"likes
and
dislikes,“
“OK or not
OK” but
the process
scientifically
elicits,
measures,
analyses
and
interprets
psychologic
al and / or
physiologica
l
responses to
physical
stimuli
produced by
a food
product.
2

SENSO
RY
EVALU
ATION
DEFINI
TION
‘A
scientific
disciplin
e used to
evoke,
measure,
analyze
and
interpret
reactions
to those
character
istics of
food and
materials
as they
are
perceive
d by
senses
of sight,
smell,
taste,
touch
and
hearing.’
Sensory
evaluation
is a
scientific
discipline
that
analyses
and
measures
human
responses to
the
composition
and nature
of foods and
drink.
• Sensory
evaluation
does not just
deal with
"likes
and
dislikes,“
“OK or not
OK” but
the process
scientifically
elicits,
measures,
analyses
and
interprets
psychologic
al and / or
physiologica
l
responses to
physical
stimuli
produced by
a food
product.
2

SENSO
RY
EVALU
ATION
DEFINI
TION
‘A
scientific
disciplin
e used to
evoke,
measure,
analyze
and
interpret
reactions
to those
character
istics of
food and
materials
as they
are
perceive
d by
senses
of sight,
smell,
taste,
touch
and
hearing.’
 Introduction:
Sensory evaluation is a critical component of food science and technology, providing
valuable insights into the quality, acceptability, and consumer perception of food products. It
involves the systematic assessment of the sensory attributes of foods, including appearance,
aroma, flavor, texture, and overall palatability, through the use of human senses. Sensory
evaluation serves various purposes within the food industry, from product development and
quality control to market research and consumer satisfaction.
Sensory evaluation serves various purposes within the food industry, from product
development and quality control to market research and consumer satisfaction. By
understanding how consumers perceive and experience food, manufacturers can optimize
product formulations, identify potential issues, and differentiate their offerings in a
competitive market landscape.
The sensory evaluation process typically involves trained panelists or consumer participants
who evaluate food samples under controlled conditions, using standardized procedures and
evaluation methods. These evaluations may be conducted in sensory laboratories, test
kitchens, or even in-home settings, depending on the research objectives and target audience.
In recent years, advances in technology have expanded the capabilities of sensory evaluation,
with tools such as electronic noses and tongues enabling rapid and objective assessment of
food attributes. Additionally, there is growing interest in understanding the influence of non-
sensory factors, such as packaging, branding, and environmental cues, on consumer
perception and behaviour.
There are several sensory evaluation methods, each suited to different objectives and
contexts. Descriptive analysis involves trained panelists systematically describing the sensory
attributes of a food sample, while hedonic testing assesses overall liking or preference among
consumers. Discrimination tests, such as triangle tests or duo-trio tests, are used to determine
whether there are perceptible differences between samples.

 Characteristics of food:
In sensory evaluation, food characteristics refer to the sensory attributes that can be perceived
by the human senses—sight, smell, taste, touch, and hearing. These characteristics provide
valuable information about the quality, acceptability, and overall sensory experience of a food
product. Some key characteristics commonly evaluated in sensory analysis are:
1. Appearance: This includes visual attributes such as color, shape, size, surface texture, and
overall presentation of the food. Appearance can significantly influence consumer
expectations and initial impressions of a product.
2. Aroma: The aroma or odor of a food is evaluated for its intensity, complexity, and specific
aromatic notes. Aroma plays a crucial role in flavor perception, as it contributes to the overall
sensory experience and can evoke memories and emotions.
3. Flavor: Flavor encompasses the combined perception of taste and aroma. It includes taste
qualities such as sweetness, sourness, saltiness, bitterness, and umami, as well as the complex
aromatic compounds perceived through the olfactory system. Flavor also involves factors like
mouthfeel, spiciness, and aftertaste.
4. Texture: Texture refers to the physical properties of a food that can be perceived by touch,
including hardness, softness, chewiness, crispiness, viscosity, and mouth-coating properties.
Texture greatly influences the overall eating experience and consumer satisfaction.
5. Taste: Taste refers specifically to the basic taste sensations perceived by the taste buds on
the tongue: sweet, sour, salty, bitter, and umami. These tastes interact with other sensory
attributes to create the overall flavor profile of a food.
6. Mouthfeel: Mouthfeel refers to the sensations perceived in the mouth during eating, such
as smoothness, creaminess, graininess, astringency, and mouth-coating properties. It includes
both tactile sensations (e.g., viscosity, grittiness) and chemical sensations (e.g., cooling,
warming).
7. Consistency: Consistency refers to the physical state or thickness of a food product, which
can vary from thin and watery to thick and viscous. It is closely related to texture and
mouthfeel and can influence the perception of quality and satisfaction.
8. Overall Acceptability: This is a subjective evaluation of the overall liking or preference for
a food product, considering all sensory attributes. It reflects the consumer's overall
impression of the product and its likelihood of purchase or consumption.
These characteristics are assessed using sensory evaluation methods such as descriptive
analysis, hedonic testing, discrimination tests, and consumer preference studies. By
systematically evaluating these attributes, food scientists and sensory experts can gain
valuable insights into consumer preferences, product quality, and potential areas for
improvement.

 Types of sensory tests: (SUBJECTIVE)

There are 2 types of sensory tests, analytical or affective tests. Analytical tests are based
on discernible differences whereas affective tests are based on individual acceptability.
Analytical tests are of 2 types: difference (discriminative) or descriptive. Affective have 2
categories depending on the main task, acceptance or preference.
Analytical difference tests are sensory evaluation methods used to determine whether
there are perceptible differences between food samples. These tests are essential for
quality control, product development, and research purposes in the food industry.

Analytical tests:
-Difference tests:
1. Triangle Test: In a triangle test, panelists are presented with three samples—two are
identical (the reference or control sample) and one is different (the test sample). Panelists
are asked to identify the odd sample, indicating whether they perceive a difference
between the samples. The triangle test is widely used for detecting small differences in
sensory attributes.

2. Duo-Trio Test: Similar to the triangle test, the duo-trio test presents panelists with three
samples—two are identical (reference samples) and one is different (the test sample).
Panelists are asked to select the sample that matches the reference samples, indicating
whether they perceive a difference between the test sample and the reference samples.

3. Paired Comparison Test: In a paired comparison test, panelists are presented with two
samples—one is the reference or control sample, and the other is the test sample.
Panelists are asked to evaluate the samples side by side and select the one they prefer or
perceive as different in a specific attribute.

4. Ranking Test: Ranking tests involve presenting panelists with multiple samples and
asking them to rank the samples based on a specific sensory attribute or overall
preference. This test is useful for comparing the intensity or magnitude of a sensory
attribute across different samples.
5. Attribute Difference Test: In an attribute difference test, panelists are asked to evaluate
specific sensory attributes of different samples and identify any perceptible differences.
This test is often used to assess differences in individual attributes such as flavor, texture,
or aroma.

6. Discrimination Threshold Test: Discrimination threshold tests determine the minimum

concentration or intensity at which panelists can detect a difference in a sensory attribute.
These tests are useful for establishing sensory thresholds and determining the sensitivity
of panelists to specific sensory changes.

7. Time-Intensity Test: Time-intensity tests measure the evolution of sensory attributes

over time, providing insights into the temporal profile of a food product's sensory
characteristics. Panelists rate the intensity of specific attributes at regular intervals after
sample consumption.
These analytical difference tests play a crucial role in sensory analysis, helping
researchers and food industry professionals assess product quality, consistency, and
consumer preferences. By identifying perceptible differences between samples, these tests
inform decision-making processes related to product formulation, process optimization,
and quality assurance.

-Descriptive tests:
1. Quantitative Descriptive Analysis (QDA): QDA is a systematic sensory evaluation
method where trained panelists evaluate food samples based on predefined sensory
attributes, assigning numerical ratings to each attribute's intensity. This method allows for
the precise quantification of sensory characteristics, providing detailed descriptions of a
product's sensory profile. QDA is commonly used for product development, quality
control, and understanding consumer preferences.

2. Flavor Profile Analysis: Flavor profile analysis involves identifying and quantifying the
different flavor components present in a food product. Trained panelists assess attributes
such as sweetness, acidity, bitterness, and specific flavor notes using standardized
procedures. This method helps characterize the overall flavor profile of a product and can
provide insights into flavor interactions and consumer preferences.

3. Texture Analysis: Texture analysis focuses on evaluating the physical properties of a

food product, including hardness, chewiness, adhesiveness, and springiness. Trained
panelists use sensory evaluation techniques to assess the texture attributes of samples,
providing quantitative data on textural characteristics. Texture analysis is essential for
optimizing product formulations, ensuring consistency, and meeting consumer
expectations for texture.

4. Sensory Spectrum: Sensory spectrum analysis involves categorizing and describing the
sensory attributes of food samples based on their qualitative characteristics. Trained
panellists identify and describe the dominant sensory attributes present in each sample,
providing a comprehensive overview of its sensory profile.
Affective tests:
Acceptance tests in sensory evaluation are methods used to assess consumer preferences and
overall liking of food products. Here are explanations of different acceptance tests:
1. Hedonic Testing: Hedonic testing evaluates overall consumer preference or liking for a
product. Participants rate samples on a scale ranging from dislike to like, providing insight
into the overall acceptability of the product.
2. Preference Testing: Preference testing compares two or more products to determine which
one consumers prefer. Participants are asked to choose their preferred option, allowing for
direct comparison between products.
3. Ranking Test: Ranking tests involve presenting participants with multiple samples and
asking them to rank them in order of preference. This method provides information about the
relative preference for each sample within a set.
4. Just About Right (JAR) Scale: The JAR scale assesses whether a product's sensory
attributes (e.g., sweetness, saltiness) are perceived as too little, just right, or too much.
Participants indicate their perception of each attribute, helping to determine optimal levels for
product formulation.
5. Check-All-That-Apply (CATA): In CATA testing, participants select all sensory attributes
that apply to a product from a predefined list. This method captures a comprehensive range of
consumer perceptions and preferences, providing detailed information about product
characteristics.
6. Consumer Segmentation Analysis: Consumer segmentation analysis identifies distinct
consumer groups with similar preferences and characteristics. By understanding the
preferences of different consumer segments, manufacturers can tailor products to specific
market segments more effectively.
These acceptance tests help food manufacturers and marketers understand consumer
preferences, guide product development, and make informed decisions about product
optimization and marketing strategies.

 For successful sensory testing, sample selection, preparation, neutralization, coding and
presentation are critical to provide an objective evaluation.
1. Sample selection:
The differences between the samples should be as small as possible, i.e. all testers
should receive the same samples as far as possible.
2. Sample preparation:
Samples must all be at the same temperature, unprepared samples are tasted at room
temperature (except e.g. ice cream).
 3. Sample neutralization:
In most cases it is undesirable that e.g. the manufacturer is known. Thus, the sample
must be transferred to a neutral container.
4. Sample coding:
The samples are neutrally coded before testing to make them anonymous.
5. Sample presentation:
The samples are presented in neutral vessels; these must have the same shape and
colour for all testers.

 DESIGN AND REQUIREMENTS OF SENSORY EVALUATION

-Introduction:
There are three major components for the successful implementation of sensory evaluation:
a.) Adequate sensory laboratory facilities

b.) Sensory panels and

c.) Rigorous training programmes

-Sensory Laboratory Set Up and Equipment:

The physical setting must be designed so as to minimize the subject's biases, maximize their
sensitizing, and eliminate variable which do not came from the product themselves. The test
area should be centrally located, easy to reach and free of crowding and confusion, as well as
comfortable, quiet, temperature controlled and free from odour & noise.

The laboratory set up normally comprising of a reception cum briefing room, panel room and
preparation room. Sensory evaluation should be carried out in quiet and well lighted room
free from any odours. The dormant motive of constructional details should be to have
comfort for concentrated prolong testing and ease of cleaning. Pleasing natural shades and
maintenance of comfortable temperature and humidity conditions of the laboratory set up are
desirable. The testing booths are located should be separated from sample preparation room
and washroom and store by a complete partition. The panel test area should be readily
accessible to all. A good location is one which most panel members pass on their way to
lunch or morning break. If the panel of member are drawn from the outside, the area should
be near the building entrance. Test room should be separated by suitable distance from
congested are because & noise and the opportunity this would provide for unwanted
socializing.

-Reception and briefing room:

It should be so designed as to ensure maintenance of pleasant attitudes and minimize traffic to
the booths. Panel members shall assemble here, register, received the evaluation card and
briefed about the test.

-Panel booths:

The booths may be arranged all side – by side, in an L – shape, or with two sets of three to
four booths facing each other across the serving area. One unit of six to eight booths will
accommodate a moderate test volume of 300 to 400 sittings per year of panels up to 18 to 24
members These booths should be located between or adjacent to the reception and
preparation rooms, and should consist of test booths or identical design. Shows different
types of sensory evaluation booths.

A typical booth where in each booth may be 75 to 80 cm wide having adequate space to keep
samples, drinking water, receptacle and writing space. It shall be separated by partitions to
screen one person from the view of other when they are seated. Space can be allowed for
installation of a PC monitor and a keyboard, if required. the dividers should extend
approximately 18 in. above the countertop to reduce visual and auditory distraction between
booths. Revolving stool with back support or chairs should be provided with drinking water,
cleansing towels and glasses and basins for convenient and non-embracing expectoration's:
The lighting of booths shall be uniform and glare free and arrangement should be made to
provide white or colored light.

A temperature of about 20°C and RH of 62% in the testing room in considered to be ideal.
The entry and exit to the panel booth area by independent doors may be useful to avoid any
communication between panel members.

-Special booth features:

a.) A small stainless-steel sink and a water faucet are usually included for rinsing. Filtered
water may be required if odour – free tap water is unavailable.

b.) A signal system is sometimes included so that the panel supervisor knows when as
assessor is ready for a sample or has a question. It may included an exterior light panel
which indicates to incoming subjects those booths which are available.

c.) The materials of construction in the booths and surrounding area should be odour – free
and easy to clean. Formica and stainless steel are the most common surface materials.

d.) Colour and lighting. The colour and lighting in the booths should be planned to
permit adequate viewing of samples while minimizing distraction Walls should be off –
white; the absence of hues of any color will prevent unwanted difference in appearance.
Booths should have even, shadow – free illumination at 70 to 80 foot candles (typical of an
office area.)

A common feature of many panel booths is a choice of red, green, and / or blue lighting at
low intensity obtained through the use of colored bulbs or special filters. The lights are used
to mask visual differences between samples in differences tests calling for the subject to
determine by taste ( or by feel, if appropriate) which samples are identical.

-Preparation room:

It shall be suitably separated from the testing room and should be equipped for preparing and
serving food samples. Typically, the preparation area includes immediate access to the
following in addition to any specialized equipment dictated by the type of samples :

 A laboratory bench flush with the hatches so that samples trays will side through. The
hatch on the service counter should preferably be constructed in such a manner
that there shall be no recognition of individual or either side of partition.
 Benches, kitchen range, ovens, etc. for preparation.
 Refrigerator and freezer for storage of samples.
 Storage for glassware, dishes, glasses, trays, etc.
 Dishwashers, disposers, trash compactors, wastebaskets, sinks, etc.
 Frozen storage for panel member treats, if used
 Large garbage containers for quick disposal of used product, etc.
The laboratory facility should be flexible enough to handle current and future testing
activities, as well as to provide a workable environment for the staff. The use of computers
has been recommended for sensory evaluation work. In that case, sensory evaluation
laboratory should include space for data processing equipment.

-Sampling Requirements / Preparations:

a. Sampling should be carried out by a trained and experienced person and it is essential that
the sample should be representative of the lot.

b. A procedure of sample preparation which is most likely to bring out the difference in the
particular quality attribute under evaluation shall be selected. Care shall be taken that no loss
of flavour occurs and no foreign tastes or odours are imported by the procedure during
preparation, storage, serving etc. Depending upon the nature of the material and aim of the
test, the need for a medium in testing auxiliary items should be decided. Foods like hot sauce,
spices, vinegar, etc. may require dilution with some medium because of their intense
physiological efforts.
c. The panellist should be allowed to have sufficient sample necessary to make judgement.
Unless only one sample is to be tested, full normal serving quantities shall not be served even
through the material is available.

d. The temperature of serving should be close to that recommended for the food product. The
samples shall be served in utensils of the same type and appropriate size, shape and colour
and they shall not import any taste or odour to the sample. The test should be carried out at
least one hour before or after lunch.

e. Use of materials which are likely to vitiate results, such as smoking, chewing pan (betel-
vine) and taking intoxicants by a panellist should have a time lapse of at least half and hour
before the test. Use of strong odoriferous substances such as cosmetics, flowers hair oil
should be avoided.

f. The number of samples served in any one session shall depend upon the nature of the test
product and upon the evaluation method used. In case the test product exert mild sensory
effects, large number of the products exerting strong prolonged sensory effects, the number of
samples may be reduced to less than 5.

g. Since coding is necessary to obscure the identity of the sample, a multiple digit code
generated from a table of random numbers should be used. Avoid constant use of certain
codes or a set of codes to expedite tabulation of results.

-Evaluation Card:
The evaluation card should be clearly printed and the matter should be arranged in logical
sequence for examination which is expected under each test. Appropriate terminology
without ambiguity shall be used. The evaluation card should be simple, brief, easy to follow
and record what is exactly required. Due weightage should be given to all the sensory
attributes.

 Basic guidelines of food evaluation: (OBJECTIVE)

1. Standardized Procedures: Use standardized protocols and procedures to ensure

consistency and reliability in sensory evaluations.
 2. Controlled Environment: Conduct evaluations in a controlled environment with
appropriate lighting, temperature, and ventilation to minimize external influences on
sensory perception.

3. Trained Panellists: Train panellists to recognize and describe sensory attributes

accurately using standardized terminology and scales.

4. Randomization: Randomize sample presentation order to minimize order effects and

prevent bias in participant responses.

5. Sample Preparation: Prepare samples consistently and according to standardized

procedures to ensure uniformity and minimize variability between samples.

6. Blinding: Blind samples to prevent bias in evaluations. Panelists should not be aware of
sample identities or treatments during evaluation.

7. Reference Standards: Include reference standards or control samples for comparison

purposes to calibrate panellists ’perceptions and maintain consistency.

8. Appropriate Sample Size: Determine an appropriate sample size based on the research
objectives, statistical considerations, and practical constraints.

9. Sensory Training: Provide ongoing sensory training and calibration sessions to

maintain panelist proficiency and ensure consistent evaluation results.

10. Data Analysis: Analyze sensory data using appropriate statistical methods to derive
meaningful insights and draw valid conclusions.

11.Documentation: Document all aspects of the sensory evaluation process, including

sample preparation, panelist instructions, and evaluation results, to facilitate transparency
and reproducibility.

12.Ethical Considerations: Ensure that sensory evaluations adhere to ethical guidelines,

including informed consent, confidentiality, and respect for participant rights.

Following these guidelines helps ensure the integrity, reliability, and validity of sensory
evaluations, enabling researchers and food industry professionals to make informed
decisions based on accurate sensory data.
-Objective evaluation methods in sensory analysis involve using instruments and
measurements to quantify sensory attributes of food products. objective tests used in sensory
evaluation of food are:
1. Texture Analysis: Texture analyzers measure the mechanical properties of food samples,
such as hardness, chewiness, adhesiveness, cohesiveness, and springiness. These
measurements provide objective data on the textural characteristics of foods.
2. Color Measurement: Colorimeters or spectrophotometers quantify the color attributes of
food samples, including hue, saturation, and lightness. Objective color measurements help
assess visual appearance and consistency between samples.
3. Aroma Analysis: Gas chromatography-mass spectrometry (GC-MS) and electronic nose
devices analyze the volatile compounds responsible for food aroma. These instruments
provide objective data on the chemical composition and intensity of aromas in food samples.
4. Flavor Profiling: Gas chromatography-olfactometry (GC-O) and flavor profile analysis
methods separate and identify flavor compounds in food samples, providing objective data on
flavor composition and intensity.
5.Viscosity Measurement: Viscometers or rheometers quantify the viscosity or flow behavior
of food products, providing objective data on consistency and mouthfeel characteristics.
6. Water Activity (aw) Measurement: Water activity meters measure the amount of free water
available in food products, which affects microbial stability, texture, and shelf life.
7. Particle Size Analysis: Particle size analyzers measure the size distribution of particles in
food samples, providing data on texture, mouthfeel, and processing characteristics.
8. Instrumental Sensory Panels: These panels use specialized instruments to measure sensory
attributes such as taste, aroma, and texture objectively. For example, electronic tongues and
noses provide quantitative data on taste and aroma profiles.
9. Electrical Impedance Spectroscopy (EIS): EIS measures the electrical properties of food
products, providing information on moisture content, composition, and quality parameters.
10. X-ray Imaging: X-ray imaging techniques, such as X-ray computed tomography (CT) or
X-ray microtomography, visualize internal structures and composition of food samples,
providing insights into texture, density, and composition
These objective evaluation tests complement traditional subjective sensory evaluation
methods, providing quantitative data and insights into the physical, chemical, and structural
characteristics of food products.