INTRODUCTION

Sensory evaluation is a scientific method designed to construct accurate evaluations

based on human senses. Appearence, taste, texture, flavour and consistency are just a few of
the variables that affect food choice and preference. Sensory analysis is used to gain a better
understanding of why consumers select the food they make. It is an experimental approach to
measuring consumer feedback of foods through the senses of sight, smell, taste, touch, and
hearing. This kind of assessment is known as subjective as it is based mainly on the views of
chosen people rather than measurable and quantifiable information (Walsh, 2007).

Sensory system for taste is remarkably sensitive. This sensitivity is made possible by
the taste buds. Taste buds located on small bumps on the tongue called fungiform papillae and
each made up of about 50 to 150 taste receptor cells. On the surface of these cells are receptors
that bind to small molecules related to flavor. Through sensory nerves, the receptors relay the
taste sensation information to the brain. There are five universally accepted basic tastes that
stimulate and are perceived by the taste buds which are sweet, salty, sour, bitter and umami
(Scott ,2005) Generally, humans can distinguish between more than 5,000 odors but some
individuals experience anosmia (smell blindness) for one or more odors. Olfaction depends
upon the interaction between the odor stimulus and the olfactory epithelium. The olfactory
membrane is a sensitive area and beneath the membrane is a mucous layer. The nerve cells or
peripheral receptor cells that primarily sense odors and fragrances are located in the epithelium.
Cilia extend from the nerve cells into the mucous layer, which greatly increases the potential
receptor area (Johnson 2004).

Flavour is perception resulting from stimulating a combination of the taste buds, the
olfactory organs, and chemesthetic receptors within the oral cavity and the combined effect of
taste sensations, aromatics, and chemical feeling factors evoked by a substance in the oral
cavity. The flavour of food is one of the key factors determining food quality and acceptance.
When food is eaten, flavour compounds are released at different rates, depending on the
physical properties of the molecules themselves and on the physical and chemical properties
of the food matrix (Emily et al., 2016). According to the article of The Medicine Journal (2013),
aftertaste is generally classified as any taste that remains in mouth after food or drink has been
swallowed or spit out. It is caused by the remaining chemicals from food or drink that stick
around on the gustatory cells on the tongue, back of the throat, epiglottis, and the upper
esophagus.
OBJECTIVES

1) To test panel sensitivity for the four basic taste

2) To test panel sensitivity on odour perception and identification
3) To determine the flavour intensity of food sample
4) To determine the aftertaste of food sample
METHODS

A. Basic Taste Recognition Test

1) 5 coded samples with a water references were prepared in front of the panellist
2) The taste of prepared solutions in the coded cup were sweet, sour, salty, bitter and
also has one or more samples containing only water.
3) The mouth was rinsed before performing the test and also between each sample.

B. Odour Perception and Identification

1) Odorous compound that commonly found in the home or workplace were
contained in the 10 covered bottles.
2) One bottle was examined at a time
3) The bottle was bring to the nose and the cap was removed. Then, 3 short sniffs
were took and the odour were identified.
4) The odour was described as something that being reminds of when think the
exact name of the substances
5) The sniffing procedure were repeated
6) Time to rest was allowed after tested each sample

C. Flavour Intensity
1) All the prepared samples stand for the varying levels of flavour intensity which
that can be detected in food products.
2) The intensity scale values for all the sample were filled. The intensity scale
values are 0= no threshold, 1= slight, 2=moderate and 3=strong.

D. Aftertaste
1) 4 coded samples were prepared in front of the panellist
2) The after taste for each sample were described.
 RESULTS

a) Basic recognition test

Sample Model Answer Name

Shaqeera Nabilah Ain Atikah Ili Najwa Anis Aina Noreen Adreana Syarafana Shuhadah Hasnita Naimi
981 Sweet / / / / / / / / / / / / / /
422 Plain Water / / / / / / / / / / / / / /
719 Bitter / / / / / / x x / / / / / /
174 Sour / / / / / / / x / x / / / /
668 Salty / / / / / / / / / x / / / /
296 Plain water / / / / / / / / / / / / / /
Total Right 6 6 6 6 6 6 5 4 6 4 6 6 6 6
Table 1.1 Result of 14 panellist for sample diluted with water

Sample Model Answer Name

Shaqeera Nabilah Ain Atikah Ili Najwa Anis Aina Noreen Adreana Syarafana Shuhadah Hasnita Naimi
353 Sweet x / / / × × x / x / / / x /
847 Sour / / / / / × x / x x / / / /
535 Bitter / x / / / / × / / / / / / /
248 Sour / / / x / / x × / x / x × /
524 Salty / / / / / / / / / / / / / /
716 Sour / / / x / x x / x / / × × /
Total Right 5 5 6 4 5 3 1 5 3 4 6 4 4 6

Table 1.2 Result of 14 panellist for sample diluted with orange juice

Basic Recognition Test

12

10
Number of people

0
1 2 3 4 5 6
Number of correct answer

diluted with water diluted with orange juice

Graph 1.1 Bar chart of number of people against number of correct answers for basic
recognition test
Top 10 students for basic recognition test to the diluted with water and orange juice:
1) Ain Fatihah (6 answers/6 answers)
2) Afiqah naimi (6 answers/6answers)
3) Siti noorsyarafana (6 answers/6answers)
4) Nur syaqeera (6 answers/5 answers)
5) Nur fais nabilah (6answers/5answers)
6) Ili Nabihah (6answers/5answers)
7) Nur Atikah (6answers/4answers)
8) Nur shuhadah (6answers/4answers)
9) Norhasnita (6answers/4answers)
10) Najwa asyikin (6answers/3answers)

b) Odour perception and identification

PANEL
SAMPLE 1 2 3 4 5 6 7 8 9 10 11 12 13 14 TOTAL
296 (rose)             12
353 (vanilla)         8
847      5
(pandan)
535        7
(strawberry)
248 (mint)             12
524   2
(banana)
716   2
(pineapple)
985        7
(honeydew)
432          9
(durian)
625      5
(corn)
TOTAL 6 4 6 8 9 8 3 4 2 4 5 3 4 3

Table 1.3 Result of 14 panellist for odour perception and identification test
 Odour Perception and Identification
5

4
Number of people

0
1 2 3 4 5 6 7 8 9 10
Number of correct answer

Graph 1.2 Bar chart of number of people against number of correct answers for odour
perception an identification test

Top 10 students for Odor Perception Test:

1. Siti Noorsyarafana (9 correct answers)
2. Ain Fatihah (8 correct answers)
3. Najwa Asyiqin (8 correct answers)
4. Ili Nabihah (6 correct answers)
5. Nur Atikah (6 correct answers)
6. Noreen Marlina ( 5 correct answers)
7. Nur Shaqeera ( 4 correct answers)
8. Aina Soleha ( 4 correct answers)
9. Norhasnita ( 4 correct answers)
10. Adreana Hazeeqah ( 4 correct answers)
c) Flavour Intensity

Sample
192 278
331 649
Panel (milk (Sourness
(carrot) (Mentos)
chocolate) OJ)
1 1 2 2 3
2 2 2 3 1
3 1 2 3 2
4 0 1 3 2
5 2 1 3 2
6 3 1 2 1
7 2 3 2 3
8 1 2 1 2
9 2 3 1 2
10 2 3 3 2
11 1 2 2 1
12 2 2 1 2
13 2 2 3 2
14 2 2 1 2
d) Aftertaste

Sample Aftertaste
No.
1. Astringent
2. Sharp taste
3. Astringent
4. Astringent
5. Astringent
6. Slightly sweet and bitter
7. Astringent
8. Coca - cola Sweet
9. Astringent
10. Sweet
11. Sweet
12. Sweet
13. Astringent
14. Astringent
15. Sweet and astringent

No. Sample Aftertaste

1. Bitter
2. Bitter
3. Bitter
4. Bitter
5. Bitter
6. Moderately bitter for a while
7. No taste
8. Tea Bitter
9. Bitter
10. Bitter
11. Bitter
12. Bitter
13. Bitter
14. Bitter
15. Tasteless and bitter
 No. Sample Aftertaste
1. Bitter
2. Bitter
3. Bitter
4. Bitter
5. Bitter
6. Strong bitterness
7. Bitter
8. Bitter gourd Bitter
9. Bitter
10. Bitter
11. Bitter
12. Tasteless
13. Bitter
14. Bitter
15. Very bitter

No. Sample Aftertaste

1. Sweet
2. Bitter taste/dark chocolate
3. Sweet
4. Sweet milk dark chocolate
5. Sweet
6. Moderately bitter for a longer time
7. Sweet
8. Chocolate Sweet
9. Moderately sweet
10. Sweet chocolaty
11. Sweet
12. Dairy sweet
13. Sweet
14. Sweet
15. Bitter
DISCUSSIONS

Sensory analysis is an experimental approach to measuring consumer feedback of foods

through the senses of sight, smell, taste, touch, and hearing. In this experiment, a total of 14
panellist were participated to perform four types of sensory evaluation which were basic
recognition taste, odour perception and identification, flavour intensity and aftertaste test.

For the first experiment, basic recognition taste was conducted by using sample solution
were diluted with plain water and orange juice. The four basic tastes which are sweet, sour,
salty and bitter were evaluated from 14 panellist in this experiment. Based on the result
obtained, there are different total of panellist number that can detected all tastes correctly
between sample solution diluted with plain water and orange juice. For sample diluted with
plain water, there are 11 panel that have good sensory ability where they can taste all the sample
correctly while the number of people can answer all correctly was reduced to 3 panel only for
sample solution diluted with orange juice. It was observed that majority of the panel got wrong
answers on determination of the sweetness and sourness. The top 10 students that have the best
sensory ability are Siti Noorsyarafana, Afiqah Naimi, Ain Fatihah and followed by Nur
syaqeera, Nur fais nabilah, Ili Nabihah, Nur Atikah. Nur shuhadah, Norhasnita and Najwa
asyikin.

From the result on basic recognition taste, it can be seen that every panellist has
different sensitivity in recognizing the four basic tastes. People’s tastes are different because
of the sensory capacities for the different tastes where there are some called super tasters who
are extremely sensitive to a certain chemical while other people cannot taste the chemical at all
(Carl,2017). The result for this experiment could have been affected by other factors also. For
example, even though water was provided to clean and refresh their tongue, most certainly
small particles of the samples may still remained in their mouth and effected the evaluation of
the next sample.

Next, the odour perception and identification was done by inhaling through the nose for
a period of 2-3 seconds with both nostrils open. From the result obtained, it was observed that
there were no panellist can detected all the name of odours from 10 samples correctly. It can
be seen, majority of panellist got detected the name for odour of rose and mint correctly while
banana and pineapple were the least for answer correctly. The top 10 for the best sensory ability
are Siti Noorsyarafana with 9 correct answers followed by Ain Fatihah, Najwa Asyiqin, Ili
Nabihah, Nur Atikah, Noreen Marlina, Nur Shaqeera, Aina Soleha, Norhasnita, Adreana
Hazeeqah. The result for this experiment could have been affected by the degree of familiarity
with the odours of 10 samples. According to Simat (2007), he mentioned that the possibility to
detect and name the odours was due to the memories that have been stored after smell the
product. Experience was affecting the result in order to recognize the name of the odours.

Flavor intensity was conducted according to the rank given from 0 to 3 which
describing as no threshold to strong flavor intensity. Four sample which are carrot, chocolate,
orange juice and mentos were being prepared to the 14 panellist. From the result obtained, it
was observed that every samples have different flavor intensity from different panelist. For the
carrot, there 1 panel taste no sweet in the carrot while 1 panel can taste strong sweet flavor.
The other panel were describing the carrot have slight and moderate sweet flavor. For the
chocolate, majority of the panel accepted that there taste chocolate flavor but only 2 panel
showed the chocolate have slight chocolate flavor. Then, majority of the panel were taste the
orange juice have a strong sourness flavor but there are 4 panel showed that the taste a slight
sour flavor in the orange juice. For the mentos sample, there are 2 panellist can taste a strong
mint flavor, 3 panellist taste a slight mint flavor and the others taste a normal mint flavor
intensity on the mentos. This result revealed that individual have differences in overall taste
and flavour intensity. Some need higher concentration to have higher sensitivity to the flavour
intensity while some need lower concentration to taste the strong of the flavour. According to
the Lim et al., (2008), the genetic factor affecting the sensitivity of the tongue in determination
the flavour intensity.

Lastly, the aftertaste determination was conducted by using coca-cola drink, tea,
chocolate and bitter gourd as a sample. For the coca-cola drink, majority panellist described
the aftertaste were astringent to sharp taste and 3 panellist were described the aftertaste was
sweet. The sharp taste may be due to the carbon dioxide effect to give the fizzy drink while the
sweet taste was due to the caramelized sugar which is one of the main ingredient for coca-cola
drink. For the tea, majority of the panel described the aftertaste of the tea was bitter but there
was one panel describe as tasteless. Then, most of the panel described the aftertaste of the
chocolate was sweet but only 2 panel were described the aftertaste as bitter due to the taste of
the dark chocolate. For the bitter gourd, all panellist described the aftertaste as bitter. From all
the sensory evaluation, individual have different sense of taste and smell due to different
sensitivity towards the chemical in the food and drinks. Several factors like genetic, degree of
familiarity and tongue sensitivity were affected the evaluation of the test.
CONCLUSION

As a conclusion, the basic recognition test, odour perception and identification,

determination of flavour intensity and determination of aftertaste were successfully done. The
best sensory ability in this experiment was Siti Noorsyarafana which scored the highest score
for both test of basic recognition test and odour perception and identification. The result for
flavour intensity was revealed that individual have different sensitivity towards the overall taste
and flavour intensity. Then, the determination of aftertaste also revealed that individual have
different aftertaste of food sample.

REFERENCES

1. Carl, P. (2017). Human sensory reception. Encyclopedia Britannica,inc. Retrieved from

https://www.britannica.com/science/human-sensory-reception/Approaches-to-
the-study-of-sensing
2. Johnson, S.R. (2004). The Science of Smell Part 1: Odor perception and physiological
response. Department of Agriculture. Iowa State University of Science and
Technology.
3. Scott, K. (2005). Taste Recognition: Food for Thought. Department of Molecular and
Cell Biology and Helen Wills Neuroscience Institute, Addition, University of
California. 48(3). pp 455-464.
4. Emily, S.H., Parikh, R., Veldhuizen, M.G., and Marks, L.E. (2016). Flavor
Identification and Intensity: Effects of Stimulus Context. Chemical Senses
41(3), pp 249-259.

5. Scott, H. (2013). What cause aftertaste ?. The Medicine Journal. Retrieved from

http://themedicinejournal.com/articles/what-is-aftertaste/

6. Simat, T. (2017). Panel training on odor and aroma perception for sensory analysis.
DLG expert report. Retrieved from file:///C:Users/User/Downloads/e-2017
-1-Expertenwissen-Geruchsschulung.pdf

7. Lim, J., Urban, L. and Green,G. (2008). Measures of Individual Differences in Taste
and Creaminess Perception. Chemical Senses. 33(2), pp 493-501.
 FST 658
ADVANCED SENSORY EVALUATION AND
PRODUCT DEVELOPMENT

EXPERIMENT 1
INTRODUCTION TO SENSORY EVALUATION

STUDENT’S NAME NORHASNITA BINTI AHMAD JAIS

(2017516333)

PARTNER’S NAME 1) NUR SHUHADAH BT MOHAMAD RIDZUAN

2) NOREEN MARLINA BT ZULKIFLEE

DATE OF 24 SEPTEMBER 2019

EXPERIMENT
DATE OF 1 OCTOBER 2019
SUBMISSION
LECTURER’S MISS HARIYAH HASHIM
NAME