Topic:- Application Of Sensory Evaluation In

New
Food Product Development & Improvement
Submitted By :- Atul Kumar Jaiswal SUBMITTED TO-HEENA
IMTIYAZ MAAM
17BTFT048
 Table of Content
• Title Page
• Abstract Page
• Introduction
• Definition
• Content of Literature
• Result & Discussion
• Conclusion
• List of table (Annex 1)
• List of Figure (Annex 2)
• List of Abbreviation (Annex 3)
• Reference (Annex 4)
Abstract
• Sensory evaluation is an essential component of a food
research project or product development. It is a scientific
discipline used to evoke, measure, analyze, and interpret
reactions to those characteristics of foods and materials as
they are perceived by the senses of sight, smell, taste, touch,
and hearing.” Sensory evaluation tests may be used in
product development, research, quality control, and shelf-life
studies. The major benefit of sensory testing is using the data
gathered to help a brand understand what changes need to
be made, if any, before bringing the product to market. This
helps the brand ensure success before selling their new food,
beverage, etc. to a larger DMGP.
Introduction
• The sensory quality of food products has been considered an important
factor since the beginning of the food industrialization process due to its
influence on the overall quality of the product. Quality, in terms of sensory
properties, is related to the adequate levels of sensory attributes
considering the appearance, aroma, flavor, and texture

Sensory analysis is used to characterize and measure sensory attributes of

products. Sensory Analysis is the description and scientific measurement
of the attributes of a product perceived by the senses: sight, sound, smell,
taste and touch. By understanding sensory data, one can offer food-
product development guidelines as to which property should be
emphasized when making product-development decisions. This decision
process includes processing ingredient and economic considerations. Not
merely food “tasting” it can involve describing food color as well as
texture, flavor, aftertaste, aroma, tactile response, and even auditory
response. Sometimes sensory analysis is used interchangeably with
sensory evaluation.
Sensory analysis is a natural science. The measurements of sensory
characteristics of foods should be taken carefully. When done properly,
sensory information can provide great insight into the world. When
measures are undertaken poorly they do more to mislead than to inform.
Careful controls must be implemented and followed when conducting
sensory analysis, including (1) neutrality in the presentation of samples,
(2) elimination of response bias, and (3) use of methods that require
panelists to demonstrate their ability rather than relying upon self-reports.
Failure to adhere to any of these controls diminishes the value of the
resulting sensory data. By contrast, determining appropriate controls and
ensuring they are in place will result in reliable and useful information
about foods which no instrument can measure i.e. their eating quality .
Definition

• Sensory Evaluation has been defined as ''A scientific discipline

used to evoke, measure, analyze and interpret reactions to
those properties of foods and materials as they are perceived
by senses of sight, smell, taste, touch, and hearing." Four
variables affect sensory evaluation: the food, the people and
the testing environment and test methods used.

Fig.1 Sense Organ

Fig.2
Fig.3 Taste & Odor
Sensory Evaluation: A Scientific Approach
• Because so many influences are at work, predicting food
choices is not an exact science. Sensory evaluation, on
the other hand, is an exact science.
• Sensory evaluation involves scientifically testing food,
using the human senses of sight, taste, touch, and hearing.
Research in this area has been going on for years.
• Launching new or “new and improved” foods is a costly
gamble. Before taking that risk, food producers make
every effort to determine what will appeal to the public
• Those who work in sensory evaluation might take this saying
as their motto: “The proof of the pudding is in the eating.”
Like you, their immediate concern is a food’s sensory
characteristics, the qualities of a food identified by the
senses—that is, how a food looks, tastes, smells, sounds,
and feels when eaten.
• Like a high-speed computer, the senses interact to give
information about these qualities.
• Food scientists are interested in what each sense contributes
to determine the overall reaction to flavor.
Importance
• The role of sensory evaluation is to provide valid and reliable information to the
research department, production and marketing in order for management to
make sound business decisions about the perceived sensory properties of the
product. Cost saving may be realized by correlating sensory properties with
instrumental, PA or CA. Moreover, following points are equally important in
sensory evaluation:

1 Man has well-developed like and dislikes for dairy products depending on their
palatability.
2 Sensory evaluation will become paramount importance with
increasing consumer awareness towards nutrition and quality.
3 Sensory evaluation assists in measuring the eating qualities of any food.
4 Optimal information can be obtained only through co-ordination of
instrumental and sensory measurements.
5 Where no signal appears our senses may still perceive an odour or
taste. 6 Senses give us a total impression of quality.
 Sensory evaluation provides unique information that has significant
importance/value in the market place. Successfulness of sensory programme
will depend on the involvement of individuals, the sensory professionals and
their ability to make meaningful contribution to the decision making process.
The Flavour Factor
• When people talk about a food’s flavor, they’ve said a
mouthful—in more ways than one.
• Flavor is the distinctive quality that comes from a food’s
unique blend of appearance, taste, odor, feel, and sound.
Thus, flavor actually involves all of a food’s sensory
characteristics.
• It’s a complicated quality, as each sense influences the other
Appearance

• If you take the lesson from the Dr. Seuss book for children,
Green Eggs and Ham, you know that looks count for only so
much.
• Concerning foods, appearance can be a sign of quality or
ripeness.
– Blotches of mold warn that a food is inedible.
– Black streaks on banana skins are clues that the fruit may
be fine for banana bread but too ripe and soft for a salad.
• Other times, an appealing appearance is based on
habit and preconceived notions. This is especially
true of color.
– Purple applesauce is not to be trusted.
– Green food coloring is often added to chocolate mint ice
cream, although natural mint has no such color. It’s a
matter of expectations.
• Combinations of colors are as important as each
one individually.
– Imagine a plate with broiled chicken, mashed
potatoes, steamed cauliflower, and canned pears.
– Now picture grilled breast of chicken, a baked potato,
steamed broccoli, and canned peach slices.
– Which meal would catch your eye in a cafeteria poster
ad?
• Color can be enhanced with garnishes. A garnish is
a decorative arrangement added to food or drink.
– A sprig of parsley, leaf of lettuce, or slice of cinnamon
apple adds eye appeal, which is important to
planning attractive meals.
• Size and shape also affect how appetizing food appears.
Variety is pleasing to the eye.
– Potato wedges and pickle spears are monotonous.
Potato wedges and pickle slices are
complementary.
Taste & odour

• The next time you get a cold, pay close attention to how
food tastes—or doesn’t taste. A congested nose can leave
you temporarily taste blind, unable to distinguish between
the flavors of some foods. This condition can also be caused
by some diseases, medications, and medical treatments.
• In the case of head colds, taste blindness illustrates the close
workings of the senses of taste and smell. They are affected by
each other and by the same outside factors, including oxygen
and temperature. They respond to the same substances in
food. As guides to food safety, both senses are more reliable
than sight. Neither one can be fully explained.
• Structurally, the sense of smell is more direct than that of
taste. The olfactory organs, those related to the sense of smell,
include a single nerve that ends in sensory cells in the nasal
cavity and runs straight to the brain.
• Contradicting this simple set up, olfactory cells can
identify countless different aromas, even those that are
barely measurable by LE
• In contrast to the taste buds, the olfactory organs respond
to odors in the form of a gas, as in the steam rising from a
bowl of hot chicken soup.
• Substances dissolved in the gas reach microscopic, hair-
like structures called cilia just behind the bridge of the
nose. These hairs are bathed in an oily mucus, which
further dissolves odor-carrying substances so they can
activate the sensitive nerve cells.
The Role of Temperature

• A food may taste differently depending on its temperature.

Volatile substances, those that are easily changed into vapor,
are usually released when a food is heated, adding to its
odor. Odor, in turn, affects taste.
• Similarly, a cold food that numbs the tongue seems
tasteless until warmed in the mouth, while a food that is
normally eaten cold may taste too strong if served warm.
• Some types of food are more sensitive to temperature than
others. Heat increases the sweet taste of some sugars.
Salty tastes, on the other hand, are more intense in cooler
foods.
Texture
• Qualities related to a food’s consistency describe its texture.
Sensory evaluators test foods for a variety of textural aspects,
such as brittleness and graininess. They note the degrees of
qualities as well. On chewiness, a food might rate as hard,
tough, moderately chewy, slightly tender, or very tender.
• Like taste and odor, texture is not one sensation. Besides
consistency, texture results from mouth feel and sound.
Mouth feel
• Scientists coined the term mouth feel to describe how a
food feels in the mouth.
– People who love peanuts but dislike the way peanut butter
sticks to the roof of the mouth are reacting against peanut
butter’s mouth f eel.
• As with appearance, certain mouth feels are associated
with quality in certain foods.
– Premium ice cream feels smooth, not gritty, to the tongue.
– A tender steak, properly prepared, “melts in the mouth.”
– Pie crusts and crescent rolls should separate into flakes.
• Mouth feel is also affected by temperature. Juices running in a
warm steak give a moist, tender feel. That same meat, when
cold, may feel tough and chewy.
Sound
• A food’s texture cannot be separated from its sound. For
instance, you don’t want to feel or hear anything crunch in a
mouthful of applesauce.
• In contrast, crackers that don’t crackle also don’t appeal to
most people, while a soggy cereal is somehow less tasty
than the crispy one.
Sensory Evaluation
• Because flavors are so complex, food scientists need effective
ways to get information about what people like. They often
use sensory evaluation panels, groups of people who
evaluate food samples. These panels fall into three main
groups—
– Highly trained experts
– Laboratory panels
– Consumer panels
• Their input has a great impact on whether a food makes it
from the test kitchen to the shopping cart.
• Highly trained experts. These people judge the quality of a
product, using standards set by the food industry. They are
often involved in testing for very complex foods that require
their refined, practiced skills and sensitivity. Coffee, for
example, contains over 800 substances that affect flavor.
• Some sensory evaluation experts work individually.
• Laboratory panels. These are usually small groups that work at a
company’s laboratory. Employees who regularly eat the food might
be members. They help develop new products and determine how
a change may affect the quality of an existing product.

Fig.4 Laboratory Panel Room

• Consumer panels. Companies use large consumer panels to
test foods outside the laboratory—in grocery stores, shopping
malls, and at market research firms. Tests may involve several
hundred people. Rather than using scientific terms and
scales, consumers tell how much they like or dislike a product
or one of its flavor characteristics.
Uniform Evaluations
• To get the most reliable sensory information from people,
researchers must make testing experiences as uniform as
possible. For instance, all samples that are in a test are
served at the same temperature. To design tests that yield
valid, scientific results, researchers also take the following
steps:
– Minimize distractions. Testing takes place in a controlled
atmosphere. Lighting and temperature are kept constant.
Often individual booths are used to eliminate outside
noises and odors. One exception to the practice is the
development of a new product, where an effort is made to
serve the food as it would normally be eaten.
Minimize bias.
Knowing how one sense can affect another, researchers
may mask the irrelevant characteristics. Color differences
may be hidden by using colored lights. Testers guard
against the contrast effect, which can occur when a lesser-
quality food is offered right after one of higher quality and
is rated lower than it would be other-wise. Instead, testers
vary the order in which samples are presented, usually
limiting tests to three items. Also, people most often
select samples labeled “1” or “A” as the best, so items are
given random three-digit numbers. As you can see, testers
need to understand human psychology in addition to food
science.
– Help evaluators use their senses to the fullest. Testing is
usually done in late morning or mid afternoon, when
people are most responsive and alert. Food tasters rinse
their mouths, usually with water, between samples. Warm
water is used to cleanse the mouth of fatty foods. Eating a
bland food, such as a saltine cracker, also clears the taste
of a previous sample. Evaluators may be given time to
notice changes in a characteristic, such as an unpleasant
aftertaste.
SENSORY EVALUATION : NEED
•To detect the similarities /differences in a group of food
products.
•To evaluate an existing food product against benchmark
sample.
•To analyze food samples for further improvements based on
market feed back.
•To elicit specific response to a food sample: whether acceptable
or not by consumers.
•To study a particular property in an ingredient or a food
product.
•To evaluate if a ready food product meets its original
specification / standard sample.
•To obtain feedback data in order to make decisions and carry
out suitable modification in a food product.
SENSORY EVALUATION : USES
•New Product development
•Before a new product promotion
•Determine the effect of formulation changes especially when
availability of natural ingredients is scarce.
•Study the impact of processing changes.
•Ensure batch consistency.
•Monitor shelf-life changes.
•Determine consumer acceptance
•Expert versus consumer sensory report
•Sensory quality control and consumer loyalty
•Sensory evaluation in Food Science courses
Role in Food Industry

• The new and challenging role of sensory evaluation in the food industry.
Growth of the sensory evaluation can be attributed to the increased
interest and support of the consumer products industry . For the food
industry, sensory evaluation is the natural extension of each firm’s desire
to achieve the highest product quality and therefore, to improve
competitiveness on the market. Sensory evaluations present a cost-
effective resource with a wide range of applications and can provide a
unique product information not readily available from other sources.
Current, service role of sensory evaluations may be discussed in three
levels services to product development, services to marketing research
development (MRD) and services to quality assurance and quality control.
Sensory analysis gives

• What does the product taste like?

• What are its sensory characteristics?
• How does a change in production, packaging
or storage affect sensory characteristics
Role of sensory evaluation within a food industry with well
structured departments.

Fig.5 Role Of Sensory evaluation

Dairy industry
• Companies can compare a competitor’s product.
• Improve products by modifying or changing the ingredients.
• Check that the specification is being met.
• Monitor quality control by checking regular samples against
specification.
• Detect differences between products from different runs or
batches.
• Profile the characteristics of new products.
• Describe specific characteristics of the product.
• Demonstrate new products to marketing team.
• Promote new or reformulated products to consumers.
Sensory Attributes of Food Products

• Food products are developed, produced, and marketed to

appeal to the consumer, who is becoming more and more
demanding about quality. The perception of food quality is
changing rapidly, which highlights the need for food producers
to be innovative as a way to survive. In other words, the
success of a product depends on its acceptance by
consumers, because they are the ultimate users of the
product and thus, the ones who will be willing to purchase
the product. Therefore, professionals in various industries are
eager to understand consumer perceptions and attitudes
toward a new product, a formulation change, or a new
process. If a product is not liked by consumers, the research
or manufacturing project is considered to be a failure.

.
Sensory Attributes of Food Products
• The sensory attributes of food products can be either intrinsic
or extrinsic. Intrinsic attributes are concrete product
characteristics that can be perceived by a consumer and, in
many situations, can serve as a quality cue that can be
observed, without actual consumption or use. It is related to
the appearance, color, shape, size, and structure, all of them
extremely important for milk products. Intrinsic attributes are
always related to the physical aspects of the product. Extrinsic
quality cues refer to product characteristics that are used to
evaluate a product but are not physically part of it, such as
price, brand, production and nutritional information
packaging design, country of origin, store, and convenience
(Table 1.1). Extrinsic cues become more important when
products are very similar in appearance. The intrinsic and
extrinsic cues are categorized and integrated by consumers to
establish the quality attributes of a food product
Table 1.1 Intrinsic and extrinsic sensory attributes of food products

Intrinsic Extrinsic
Appearance Price

Color Brand name and familiarity

Shape Label (packaging design)
Size Advertisement
Structure Nutritional information
Aroma Production information (environment, organic)

Taste Origin (country)

Store name
Convenience
Conclusion
• Sensory evaluation of foods indeed is a very complex and specific science.
• It has to be remembered that no piece of laboratory equipment can
match the ability of human senses of taste, smell, touch and sight to gauge
the subtle differences in food flavors, taste, texture and appearance.
• It is recommended that Sensory evaluation always goes hand in hand
with instrumental analysis in laboratories and Food manufacturing
companies
• They also need to use great care when working with laboratory
equipment in order to maximize the validity of the data they obtain.
Various laboratory devices can register traits from the tenderness of meat
to the thickness of gravy. Using different equipment, scientists can
determine a tomato’s juiciness, acidity, and even its redness. In
combination with sensory testing, objective data enable food scientists to
make accurate
predictions about a food’s potential success in the marketplace.
 Annex 1
• Table 1.1 Intrinsic and extrinsic sensory
attributes of food products
 Annex 2
• Fig.1 Sense Organ
• Fig.2 Sensory Perception For food sample
• Fig.3 Taste & Odour
• Fig.4 Laboratory Panel Room
• Fig.5 Role Of Sensory evaluation
 Annex 3
• DMGP –demographic
• CA- chemical analysis
• PA-Physical analysis
• LE-Laboratory equipment.
 Annex-4
 BOE, 1996, Orden de 22 de Marzo de 1996 por la que se ratifica el Reglamento de las
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(BOE núm. 98 de 23 de abril). Boletín Oficial del Estado (BOE), Madrid, Spain.
• https://www.driveresearch.com/market-research-company-blog/benefits-of-sensory-testing- in-
product-development/
https://www.global-organics.com/post.php?s=2017-06-16-sensory-evaluation-the-key-to-
your-products-success
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/sensory-
evaluation
• Beauchamp, G.K. & Moran, M. (1982). Dietary experience and sweet taste preferences
in human infants. Appetite, 3, 139-52.
• http://ecoursesonline.iasri.res.in/course/index.php?categoryid=9
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EU- Integration Challenge by Prof. dr. ir. J. WILLEMS.