British Food Journal

The vulnerability of human sensory evaluation and the promising senses

instrumentation
Maria Fransisca Njoman, Galih Nugroho, Sonia Dwi Puspita Chandra, Yoeska Permana, Suhadi
Suhadi, Mujiono Mujiono, Agist Dwiki Hermawan, Sugiono Sugiono,
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Maria Fransisca Njoman, Galih Nugroho, Sonia Dwi Puspita Chandra, Yoeska Permana, Suhadi
Suhadi, Mujiono Mujiono, Agist Dwiki Hermawan, Sugiono Sugiono, (2017) "The vulnerability of
human sensory evaluation and the promising senses instrumentation", British Food Journal, Vol. 119
Issue: 10, pp.2145-2160, https://doi.org/10.1108/BFJ-10-2016-0505
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Vulnerability
The vulnerability of human of human
sensory evaluation and the sensory
evaluation
promising senses instrumentation
Maria Fransisca Njoman and Galih Nugroho 2145
Department of Quality Control, PT Nutrifood Indonesia, Bogor, Indonesia
Received 30 October 2016
Sonia Dwi Puspita Chandra Revised 1 March 2017
Accepted 26 April 2017
PT Nutrifood Indonesia, Bogor, Indonesia, and
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Yoeska Permana, Suhadi Suhadi, Mujiono Mujiono,

Agist Dwiki Hermawan and Sugiono Sugiono
Department of Quality Control, PT Nutrifood Indonesia, Bogor, Indonesia

Abstract
Purpose – The purpose of this paper is to evaluate subjectivity issue, particularly sensitivity variance and
fatigue effect, in human sensory evaluation, as well as review the feasibility of human-independent quality
system, using E-tongue and E-nose.
Design/methodology/approach – The sensitivity level is evaluated by measuring the threshold of
Acesulfame-K, while the fatigue effect is evaluated by measuring the accuracy level of evaluation through the
time. The experiment was administered to six trained sensory panelists.
Findings – The experiment result shows that each panelist has a different level of sensitivity and tendency
in evaluating samples containing Acesulfame-K. Furthermore, by simulating the panelists’ daily inspection,
the fatigue effect is also found in one out of six panelists. The use of E-nose and E-tongue, may eliminate the
subjectivity issue, supporting the development of human error-free quality system.
Research limitations/implications – The research findings indicate the needs of human substitution-
built into the quality system to avoid both of subjectivity and error judgment while defining the products
quality. However, the small numbers of panelists as well as the unvalidated substitute instruments
application in the target workcenter were the main limitation of this study. Human-independent quality
system could be applied only when the instruments have been calibrated to human response in perceiving
taste and odor.
Originality/value – The research finding supports the theory of human panels’ tradeoffs in a sensory
analysis in terms of sensitivity level variance and fatigue. It has provided additional contributions to the
existing theories as well as developed effective strategies for the development of the human-independent
quality system.
Keywords Sensory evaluation, E-nose, E-tongue, Food quality system, Human panels
Paper type Research paper

1. Introduction
A trustworthy manufacture must possess a great quality system, which is supported by a
reliable quality control. The whole system must assure the quality of raw materials, process,
as well as the final products. Sensory evaluation is the most simple way to analyze the quality
of product. Not only measuring the sensory characteristic of food, sensory evaluation also has
its own social, economic, and cultural facets. It has been extensively used in the study of
consumer items, and lately on behavioral and physiological reactions. Due to its potential
future development, sensory evaluation has been an integral part of the food science
curriculum in various universities (Villarino, 2009).
Currently, human panel is the primary method for sensory evaluation in most British Food Journal
manufacturers, including PT. Nutrifood Indonesia. This method is preferred due to its ability Vol. 119 No. 10, 2017
pp. 2145-2160
to represent the consumer’s behavior. The men who are responsible for the sensory evaluation © Emerald Publishing Limited
0007-070X
in PT. Nutrifood Indonesia, called inspectors, must be qualified in both of knowledge and DOI 10.1108/BFJ-10-2016-0505
 BFJ technical skills. The panelists have been selected through a tight screening test, including
119,10 matching test, discrimination test, and ranking test for intensity (ASTM, 1981). They must
pass the threshold assessment of five basic tastes as well as completed the class of orange,
dairy, coffee, and sweetener with eight hours duration in each class. By completing the classes,
the panelists would be certified as trained panelists who are expected to be knowledgeable of
various terms related to products sensory profile as well as the scaling method used to
2146 indicate the intensity. Besides, they are required to do routine discrimination tests, three times
a day, to maintain their sensitivity and capability of recognizing off-notes on their daily
samples (ASTM, 1981).
Although all the inspectors are trained sensory panelists, various preference and
sensitivity levels of each individual may increase the subjectivity of evaluation.
Furthermore, based on daily job desk, the panelists should continuously evaluate large
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amount of samples, which may lead to the sensory fatigue issue. This research was aimed to
measure the panelists’ difference threshold on sweetness and the endurance level to fatigue.
The result of the experiment may lead to the tradeoffs analysis of using human panels in the
sensory evaluation. In advanced, this paper also aimed to observe an alternative way of
controlling the products quality with minimum human error by using artificial human
senses, i.e., electronic tongue (E-tongue) and electronic nose (E-nose).

2. Literature review
2.1 Sensory threshold
The human sensitivity level of a particular substance could be measured by evaluating
the sensory threshold of the substance. The lower the sensory threshold, the higher the
sensitivity level. There are some types of threshold, e.g., absolute threshold, recognition
threshold, and difference threshold. Absolute threshold (detection threshold) is the
lowest stimulus capable of producing a sensation. Recognition threshold is the level of
stimulus at which the specific stimulus can be recognized and identified. The recognition
threshold is usually higher than the absolute threshold. Difference threshold is the extent of
change in the stimulus necessary to produce a noticeable difference. It is determined by
comparing a standard stimulus which is then compared to a variable stimulus (Bi and
Ennis, 1998).

2.2 Sensory fatigue

The sensory evaluation that is integrated to daily quality control process is vulnerable to the
sensory fatigue, resulting in an unreliable sensory interpretation. O’Mahony and Wong
(1989) observed the fatigue effect on taste evaluation of NaCl and MSG, while Yoder et al.
(2013) specifically observed the fatigue effect on odor evaluation of vanilla extract, coconut
extract, vinegar, and propanol. Due to its high dependency on products characteristics and
panelists endurance, there is no rigid rule to avoid the fatigue effect during the sensory
evaluation. However, Zoecklein et al. (1995) suggested that not more than two sets
(six samples) be evaluated in one testing session.
In terms of brain mechanism, the sensory fatigue is called adaptation. The sensory
evaluation makes use of the remarkable virtuosity and range of the human senses as a
multi-purpose instrument for measuring the food sensory characteristics. In order to protect
itself from the overload information, brain has mechanism of feature extraction and
adaptation. Feature extraction involves the information reduction by processing only
needed feature from the environment. While adaptation involves the attenuation of
repetitive and constant input so as not to overload the brain with the redundant information
(O’Mahony, 1986). Adaptation mechanism can be observed when a constant odor or taste
stimulus is exposed to a panelist. In time being, the panelist would perceive the same
stimulus as decreasing in intensity while sensitivity to that stimulus is also decreased.
 This phenomenon is normal and not related to experience. It could only be anticipated by Vulnerability
modifying the design of sensory evaluation (O’Mahony, 1986), e.g., giving sufficient time of human
between samples, or use palate cleansers (Lawless and Heymann, 1998). sensory
Lawless and Heymann (1998) said that the use of palate cleansers, particularly water,
brine solutions, fruits, crackers, and mild acids, may bring back the taste sensitivity to the evaluation
normal level. However, some previous studies have re-evaluated the effectiveness
of the palate cleanser in the sensory evaluation. Vickers et al. (2008) stated that the people 2147
tend to believe the use of palate cleansers may effectively remove any residual sample
in the mouth, and therefore reduce the effect of sensory adaptation, nevertheless, some
studies have proven that residual cleansers can produce changes in the flavor of
subsequently tasted products. The most suitable palate cleanser could be determined
through a proper experiment (Vickers et al., 2008; Seo et al., 2015). Vickers and co-workers
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found that the palate cleansers have no significant effect to reduce fatigue effect of
sourness. However, even proper experiments have been conducted, the results may be
varied. The palate cleansers for astringency in red wine have been observed by
Ross et al. (2007) and Vidal et al. (2016). Nevertheless, both studies have contradictory result;
Ross found cracker was the most effective cleanser, while Vidal found it to be the least
effective one.

2.3 Acesulfame-K
Acesulfame potassium (Acesulfame-K) was an artificial sweetener, which is characterized as
a white, odorless, free flowing crystalline powder having an intensely sweet taste (200 times
sucrose), freely soluble in water and slightly soluble in alcohol. Acesulfame-K is widely
used in various kinds of food, e.g., soft drink, chewing gum, coffee, tea, etc. (Findikli and
Turkoglu, 2014).

2.4 Instrumentation of human senses

The organoleptic characteristic is one of the most important quality parameters in food
and pharmaceuticals. However, even if the exact composition of a sample has been
known, it remains hard to tell anything about the samples’ sensory characteristic.
The concept of artificial human senses could address problems associated with human
senses, particularly individual variability, impossibility of on-line monitoring,
subjectivity, adaptation, infections, and harmful exposure to hazardous compounds
(Ramamoorthy et al., 2014).
In the sensory evaluation, the human panelists use their nose and taste buds on tongue to
characterize sensory stimulus they perceive. Both taste buds and nose possess
chemoreceptors which transduce chemical signals in food into electrical signals called as
action potentials. The action potentials travel through the nervous system to the brain,
resulting in sensation of taste and aroma. The idea of reproducing the artificial human
sensing system was first published in 1943 (Vlasov et al., 2005). E-nose was the first
realization of this concept (Persaud and Dodd, 1982), which is then followed by E-tongue in
1995. Those devices were considered as promising devices in the quantitative and
qualitative analysis of multi-component matrices. E-tongue and E-nose were engineered to
mimic the human sensing system, allowing identification and classification of taste and
aroma, while eliminating the sensory fatigue. Basically both of the E-nose and E-tongue
consist of a multisensory array, an information-processing unit, software with digital
pattern-recognition algorithms, and reference-library databases (Latha and Lakshmi, 2012).
They correspond to the human sensing system which consists of signal receiver, nervous
system, and brain as the center of data analysis.
In recent years, three types of E-tongue had been developed, based on potential,
impedance spectroscopy, and voltammetry. Among the three types, the most applied
 BFJ principle is potentiometry. Imitating the human tasting system with potentiometry basis,
119,10 E-tongue perceives food chemical signal by utilizing ion selective electrodes as sensors.
These signals are then translated into potential and recorded by computer. Finally,
as part of the taste recognition system, the data obtained can further be evaluated based on
existing matrix of sensor responses which correspond to human memory (Latha and
Lakshmi, 2012).
2148 E-nose is defined as an instrument which comprises an array of electronic chemical
sensors with partial specificity and appropriate pattern-recognition system, capable of
recognizing simple or complex odors (Gardner and Bartlett, 1994). In E-nose, the cross-
reactive sensor array performs similar functions to the human olfactory nerves. It is
composed of incrementally different sensors chosen to respond to a wide range of
chemical classes and discriminate diverse mixtures of analytes without the needs of
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separating the mixtures into its individual components prior to analysis. The identity of
aroma mixtures could be recognized by comparing the unique electronic fingerprint
of the mixtures to the pattern of known samples in the reference library (Wilson and
Manuela, 2009).
The sensory array as the heart and most important component of the e-nose plays a big
role in defining the quality of instrument’s performance. It has to be high in sensitivity, but
low in selectivity (Schaller et al., 1998). Some sensors that are commonly used by e-nose
could be observed in Table I (Wilson and Manuela, 2009). Due to its friendly size, price and
sensitivity, acoustic wave gas sensor is one of the most applicable sensors for E-nose
(Cheeke and Wang, 1999). There are two types of acoustic wave gas sensors: bulk acoustic
wave devices, in which the wave propagates through the substrate; and surface acoustic
wave (SAW) devices, in which the wave propagates on the surface of the substrate
(Draft, 2001). At first, chromatography techniques were rejected by E-nose due to its long
time analysis. However, the development of integrating SAW sensors as the appropriate GC
detectors (Watson and Staples, 1998) together with direct column heating (Watson et al.,
1991) has successfully produced a time-efficient GC/SAW E-nose technology with
precision, accuracy, and ten-second speed (Staples and Watson, 1998; Staples et al., 1998;
Staples, 1999).
E-tongue and E-nose have been widely used in the food and pharmaceuticals industries
(Ramamoorthy et al., 2014). Some industries only focus on taste quality and therefore prefers
E-tongue, while ignoring E-nose. However, previous studies found that sense of smell gives

Sensor type Sensitive material Detection principle

Acoustic sensors: Quartz crystal Organic and inorganic film layers Mass change ( frequency
microbalance (QMB); surface and bulk shift)
acoustic wave (SAW, BAW)
Calorimetric, catalytic bead (CB) Pellistor Temperature or heat change
( from chemical reactions)
Catalytic field-effect sensors (MOSFET) Catalytic metals Electric field change
Colorimetric sensors Organic dyes Color changes, absorbance
Conducting polymer sensors Modified conducting polymers Resistance change
Electrochemical sensors Solid or liquid electrolytes Current or voltage change
Fluorescence sensors Fluorescence-sensitive detector Fluorescent-light emissions
Table I. Infrared sensors IR-sensitive detector Infrared-radiation absorption
Types and Metal oxides, semi-conducting (MOS, Doped semi-conducting metal Resistance change
mechanisms of Taguchi) oxides (SnO2, GaO)
common electronic- Optical sensors Photodiode, light-sensitive Light modulation, optical
nose gas sensors changes
 a major contribution to food sensory perception. The importance of olfactory sensations can Vulnerability
be found in the literature on product quality defects and in the importance of aroma and of human
flavor characteristics of flavors in driving consumer acceptability of foods (Lawless, 1991). sensory
Since most nutrifood products contain highly volatile compounds, i.e., flavors, coffee, and
tea, odor quality would be necessarily assessed. A study done by Mamatha et al. (2008) and evaluation
Hariom et al. (2006) found that the aroma analysis using E-nose is fully correspondent to the
aroma analysis by trained panelists for pepper and vanilla extracts. The combination of 2149
E-tongue and E-nose in the sensory evaluation could potentially address the problem of
variability response of human panels and the insufficiency of using only taste evaluation as
single quality assessment. A study done by Buratti et al. (2013) has successfully combined
the application of E-nose and E-tongue to evaluate the sensorial properties of green and
black tea infusion.
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In the field of research and development (R&D), E-tongue has been utilized for flavor
lexicon development (Fukunaga et al., 1996; Habara et al., 2004), e.g., in a strawberry
yoghurt industry (Lovely and Meullenet, 2009) and an orange juice industry in Korea
(Kim et al., 2013). Flavor lexicon is a primary tool for documenting and describing sensory
perception of selected food. Once developed, flavor lexicons can be used to record and define
product flavor, compare products, and determine storage stability, as well as interface with
consumer liking and acceptability and chemical flavor data (Drake and Civille, 2003;
Kim et al., 2013; Chu and Resurreccion, 2005; Chambers et al., 2016). Future direction of
E-tongue and E-nose application would be creating a more comprehensive flavor lexicon to
support product development.
Despite of being utilized to create products lexicon, E-tongue and E-nose also have been
integrated to daily products quality control. E-tongue is mainly used to analyze products
with unpleasant-taste, particularly deteriorating products (Lvova et al., 2006; Sim et al.,
2003), oral herbal products (Eckert et al., 2011), and drugs (Latha and Lakshmi, 2012). On the
other hand, E-nose has been utilized for grading and controlling daily process of volatile
compounds, particularly coffee (Rodriguez et al., 2010), alcoholic beverages (Marti et al.,
2005), and fried oil blends (Raj et al., 2006).

3. Method
As discussed in the previous chapter, because a single assessment could not fully interpret
the products sensory characteristic, a comprehensive sensory evaluation requires the good
combination of taste and odor analysis. However, compared to taste assessment, there are
wider individual differences in olfactory acuity (Lawless, 1991). Thus, theoretically,
compared to taste evaluation, odor evaluation would be more vulnerable to individual
variability, subjectivity, and adaptation or fatigue effect. Considering this fact, the following
experiment design would evaluate sensitivity level and fatigue effect on the basis of taste
evaluation to represent general sensory evaluation. The evaluation object for this
experiment was Acesulfame-K which is carried by juice powder.
Acesulfame-K was chosen as the target of measurement due to its characteristic as
high-intensity sweetener, i.e., a little difference in concentration could significantly alter the
product sweetness level, while the selection of juice powder as the carrier was due to its
capability of representing the panelists’ daily samples. Juice powder is also the object on
which the panelists were trained.
Six quality control inspectors who are responsible for products daily inspection, were
administered as the subjects of the assessment. They were trained descriptive panel of
sweetener and orange juice powder. Because all administered subjects were the population
of measurement target, the small numbers of administered subjects were considered
enough. Moreover, some previous studies also included only limited number of panelists
(Di Monaco et al., 2012; Bobowski and Vickers, 2012).
 BFJ 3.1 Sensory threshold
119,10 This experiment was created as an evaluation of panelists’ capability on differentiating
sweetness level of samples. It measured the panelists’ difference threshold on detection and
recognition of Acesulfame-K sweetness, compared to the standard formula. The method
used was adapted from ASTM E679 Ascending Concentration Series Method of Limits
(ASTM, 1976) with modification in test type, from 3-AFC to paired-comparison test
2150 (Di Monaco et al., 2012; Bobowski and Vickers, 2012). Six trained panelists evaluated ten
pairs of juice solution. Each set contained a glass of standard solution and a glass of sample
to compare. Using this method, detection and recognition difference thresholds were
established by measuring the test result of each solution pair, i.e., standard juice solution is
compared to juice solution containing 4, 6, 8, 10, 12, 14, 18, and 20 percent higher
Acesulfame-K than the standard. In true value, the standard contains 0.008800 percent
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Acesulfame-K, while the samples contained 0.009152-0.010560 percent Acesulfame-K. The

concentration series were determined by considering maximum Acesulfame-K tolerance in
real product, which is 20 percent higher than the standard formula. All the samples being
evaluated had been proven as not significantly different from standard for general panelists.
The detail conversion of Acesulfame-K concentration in samples and the percentage
difference compared to standard could be observed in Table II. The experimental design of
sensory threshold evaluation could be observed in Figure 1.
This assessment aims at determining a practical value close to the threshold, based on a
minimum of testing effort. It makes a very approximate “best estimate threshold (BET)”
determination of each panelist’s (ASTM, 1976). The calculation formula of individual BET
as well as BET Group could be observed below:
pffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffi
BET individual : C1
C2

where C1 is the highest concentration before the consecutive correct answers; C2 the lowest
concentration of the consecutive correct answers:
P
log ð10ÞBET
BET Group : 10 P
Panelists

The materials used for the sensory threshold evaluation were 3 g Acesulfame-K as the
measurement target, 1 kg juice powder as the carrier, and 20 L drinking water as
the solvent. The tools used for data gathering were evaluation forms and sensory booths.
The tools used for the data analysis was Microsoft Excel.

Sample 1 Sample 2 Concentration difference of

% Acesulfame-K in standard % Acesulfame-K in sample Acesulfame-K in samples
Set solution solution compared to standard (%)

1 0.008800 0.009152 4.00

2 0.008800 0.009328 6.00
3 0.008800 0.009504 8.00
4 0.008800 0.009680 10.00
Table II. 5 0.008800 0.009856 12.00
The Acesulfame-K 6 0.008800 0.010032 14.00
concentration in the 7 0.008800 0.010208 16.00
samples and standard 8 0.008800 0.010384 18.00
in sensory threshold 9 0.008800 0.008800 0.00
evaluation 10 0.008800 0.010560 20.00
 Vulnerability
of human
sensory
evaluation
S A

2151

Evaluation Form
Name :
Instruction:
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1. There are two samples being served

2. Taste and compare those samples
3. Rinse your mouth before tasting the following samples
Question : ............ Figure 1.
Is there any difference in sweetness between those samples? The experimental
a. No design of sensory
b. Yes, the sweeter sample is … threshold evaluation

3.2 Sensory fatigue

The sensory fatigue is highly related to sample size, sample numbers and tasting interval
(Bohnenkamp and Berry, 1987); therefore, the measurement was done by conducting some
series of sensory evaluation with a particular interval. This experiment simulates the
current practice of panelists daily inspection. The materials used were 1 kg juice powder and
20 L drinking water. The tools used for data gathering were evaluation forms and sensory
booths. The tools used for data analysis was Microsoft Excel.
The method used was paired-comparison test. Six trained panelists evaluated 30 sets of
juice solution, divided into five groups of time. The panelists might take 15 minutes break
between time group. Each time group contained three servings of samples. Each serving
consisted of two samples, containing a glass of standard solution and three glasses of
sample. There were two different standard-samples in each time group, which should be
detected by the panelists. The experimental design and evaluation form could be observed
in Figure 2. The panelists should give a checkmark on similar/different column to judge the
samples character compared to standard. If they thought the sample was different from the
standard, they should write the reason in the “Comment” column. This form could evaluate
the panelists’ ability of detecting and recognizing the different characters in samples,
compared to standard.
The fatigue effect could be observed by evaluating the trend of accuracy level from time
to time (Bohnenkamp and Berry, 1987). Panelists with sensory fatigue tendency would have
a decreasing accuracy level at the end of evaluation. The data collected was then analyzed
using ANOVA to measure the accuracy level difference between panelists through time.

4. Results
4.1 Sensory threshold
ASTM E679 uses BET value to define the individual threshold on a particular substance
(ASTM, 1976). This research was aimed to measure difference threshold and difference
recognition threshold of Acesulfame-K. The calculation of individual as well as group
BET for difference detection and recognition of Acesulfame-K in juice solutions shown in
Tables III and IV, while the result is visualized in Figure 3.
 BFJ
119,10

2152
Evaluation Form
Name:
Date:
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No Similar Different Comment Time

Figure 2.
The experimental
design of sensory
fatigue evaluation

Concentration difference of Acesulfame-K in samples compared to

standard (%)
Panelist 0.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 BET (%) Log (10) BET (%)

1 − + + + + + + + + + o 4.00 −
2 − − + − + + + + + + 8.94 0.95
3 + − + + − + + − + + 16.97 1.23
4 + − − + + + − − − + 18.97 1.28
5 − + + + + − + + − − W20.00 −
Table III. 6 − + + + + + + + + + o 4.00 −
Analysis of BET for Sum 3.46
difference detection Average 1.15
of six panelists BET Group 14.23

Concentration difference of Acesulfame-K in samples compared to

standard (%)
Panelist 0.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 BET (%) Log (10) BET (%)

1 − − − − − − − + − − W20.00 −
2 − − + − − − − − − + 18.97 1.28
3 + − + − − − + − + + 16.97 1.23
4 + − − − + − − − − − W20.00 −
5 − + − + + − + + − − W20.00 −
Table IV. 6 − − − − − − − − − + 18.97 1.28
Analysis of BET for Sum 3.79
difference recognition Average 1.26
of six panelists BET Group 18.28
 The group BET for difference detection was 14.23 percent. This result means, in average, Vulnerability
panelists could differentiate the samples containing 14.23 percent Acesulfame-K higher of human
than the standard, and not lower than that. In true value, the 14.23 percent equals to sensory
sample containing 0.01005 percent Acesulfame-K, compared to the standard containing
0.008800 percent Acesulfame-K. This data group shows that as a group, the panelists evaluation
possess higher sensitivity than the general population. However, as individual, their BET
for difference detection varies from 4 percent to W20 percent, in which one of them could 2153
not differentiate the sample containing 20 percent Acesulfame-K higher than the standard
(beyond products tolerance).
Further analysis was conducted to define the BET for difference recognition. The group
BET for difference recognition was 18.28 percent. This result means, in average, panelists could
recognize that the samples were sweeter than the standard when it contained 18.28 percent
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Acesulfame-K higher than the standard, and not lower than that. In true value, the 18.28 percent
sample equals to sample containing 0.01041 percent Acesulfame-K. There were only three out of
six panelists who possess the BET value for difference recognition under 20 percent. These
panelists have special sensitivity which may accurately identify the difference between samples
which are insignificantly different for the general population. From the data above, it could be
concluded that although all panelists were in the same level as trained sensory panelists, they
could possess different sensitivity even to a single ingredient.

4.2 Sensory fatigue

In order to gather a comprehensive data of fatigue effect analysis, the experiment result was
analyzed in three phases. The general analysis was done in the first phase, in which the
panelists correct answers were divided into five time groups. This analysis was aimed to
evaluate individual fatigue effect from time to time. The result of the first analysis could be
observed in Figure 4. Panelist numbers 1-5 have various patterns of answers, but none of
them have sensory fatigue indication. On the other hand, panelist 6 had the indication of
sensory fatigue where his ability to answer correctly had decreased from 80 percent in time
groups 1, 2, and 3 to 50 percent in time groups 4 and 5. Although panelist 6 was indicated to
suffer from sensory fatigue, statistically analyzed by ANOVA, the data of all panelists have
p-value 0.75, which is considered not significantly different from time to time with α 0.5. The
result of ANOVA analysis could be observed in Table V.
The second analysis was trying to figure out the relation between detection (Figure 5)
and recognition ability (Figure 6) of each panelist. The P2 chart in Figure 5 shows that
Panelist 2 could only identify 30 percent of all cases; however, the interesting part is the P2
chart in Figure 6 shows he could accurately identify what the difference was in 100 percent

20% >20% >20% >20% > 20%

18.97% 18.97 18.97%
18% 16.97% 16.97%
BET (Best Estimate Threshold)

BET Group (R)

16% 18.28 %
14% BET Group (D)
14.23%
12%
8.94%
10%
8% Figure 3.
6% 4.00% 4.00%
Detection and
4%
recognition threshold
of six trained
2% panelists on nine
0% concentration series of
P1 P2 P3 P4 P5 P6 Acesulfame-K in juice
Panelists solution
Detection Recognition
 BFJ cases he had detected. It could be concluded that Panelist 2 only counted the case that he
119,10 could accurately recognize what the difference was.
The third analysis was done for revealing the pattern of sensory evaluation for each
panelist based on case category. There were two cases during the sensory evaluation: more
concentrated formula, and less concentrated formula. The answers of each panelist were

2154 100%
P1
ACCURACY LEVEL
80%
P2
60%
P3
Figure 4.
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Sensory evaluation 40% P4

accuracy of six P5
panelists in five 20%
groups of time with P6
six sets of samples 0%
per time group 1 2 3 4 5
TIME GROUP

Table V. Source of variation SS df MS F p-Value F crit.

Result of ANOVA
analysis on the Between groups 0.0935 5 0.02 0.54 0.75 2.62
answers of six Within groups 0.8333 24 0.03
panelists Total 0.9268 29
Percentage of Correct Answers

100%

80%
60% 60%
60%
50%

Figure 5. 40%
30% 30% 30%
Case detection ability
of six trained 20%
panelists observed by
30 sensory analysis in 0%
five time groups P1 P2 P3 P4 P5 P6
Panelists

100%
Percentage of Correct Answers

100%

80%

60%
50% 50%

Figure 6. 40% 33%

Case recognition
ability of six trained 20%
panelists observed by 0% 0%
30 sensory analysis in 0%
five time groups P1 P2 P3 P4 P5 P6
Panelists
 then broken down by case category. The result could be shown in Figure 7. Panelists 1, 2, Vulnerability
and 4 were more sensitive to more concentrated formula, while panelists 3, 5, and 6 were of human
more sensitive to less concentrated formula. Panelist 5 even could not even detect any of sensory
densed formula cases.
evaluation
5. Discussion
5.1 The vulnerability of human sensory evaluation 2155
Human sensory evaluation is vulnerable to individual variability, which is derived from
birth-given sensitivity and declining sensitivity due to continuous exposure of a particular
substance, i.e., brain adaptation mechanism or sensory fatigue. A research done by Yoder
et al. (2013) has successfully incorporated threshold measurement to analyze not only
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birth-given sensitivity, but also adaptation mechanism. The adaptation mechanism was
observed as an increase in threshold with increasing adapting-to-target-odorant onset delay.
The experiments conducted in this research was aimed to measure the individual
variability in human sensory evaluation. The threshold analysis was conducted to reveal
the variability on panelists sensitivity level, while the fatigue experiment was addressed to
observe individual endurance variability against adaptation mechanism.
The Acesulfame-K difference threshold analysis concluded that the panelists who have
the same sensory knowledge and experience possess different sensitivity level of
Acesulfame-K. The fatigue experiment result was divided into three analysis phases.
The first analysis concluded that with current daily quality inspection design, one of six
panelists possessed the indication of sensory fatigue. While the second and third analysis
showed that each panelist had a different tendency in evaluating the samples.

5.2 E-tongue and E-nose application in human-independent quality system

It is believed that an ideal company needs no quality control department due to its defects-
free system. However, there is no system which could perfectly prohibit the occurrence of
defect. A company still requires a reliable quality system to control the defects stay in
minimum level. But then, would it be necessary to use human as the fences of imperfections.
The results of threshold and fatigue experiment indicated how vulnerable human sensory
evaluation to the individual variability. Moreover, the result of fatigue experiment could be

80% 80% 80%

70%
Percentage of Correct Answers

60% 60%
60%

50%
40% 40% 40% 40% 40%
40%

30%
20% 20%
20%
Figure 7.
10% 0% Case detection ability
by category of six
0% trained panelists
P1 P2 P3 P4 P5 P6 observed by 30
Panelists sensory analysis in
five time groups
More concentrated formula Less concentrated formula
 BFJ considered as the first alert not to increase the sample number nor shorten the interval
119,10 between samples to avoid human error during the evaluation. On the other hand, in order to
survive, industrial growth as well as operational excellence should be continuously attained.
The use of artificial human senses might be the solution for both issues. Due to its
subjectivity-free system, the use of artificial human senses, particularly E-tongue and
E-nose, gives a wider space for industrial growth while preserving the judgment accuracy.
2156 Integrating E-tongue and E-nose in daily basis quality inspection might be judged too
costly and time-consuming. Nevertheless, the investment value should be calculated from
various points of view. In order to build a sturdy human-independent quality system, the
instruments should be utilized from the beginning of quality system construction, start from
defining an appropriate process design. The capability and tolerable variations of prior
process could be measured by analyzing data from E-tongue and E-nose. This data could
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support the process improvement, resulting in an efficient process with minimum value of
variation. Quality control is needed to identify the unusual variation of products. If the
variation has been reduced, the inspection period could be reduced, and therefore improving
the time and resources efficiency. The specification of product also could be well defined by
engaging the real process capability. The next step relates to the sample preparation. Since
the future planning of this idea is to create a fully automatic system, auto-sampler would be
a potential support. Beside supporting the sample preparation, auto-sampling system may
lead to a more efficient process, resulting in significant waste reduction.
Despite of constructing a well quality control system, E-tongue and E-nose may support
R&D Department in terms of products formulation and shelf life determination. In order to
produce a product which matches to consumers’ demand, R&D should do a deep market
research prior to formulation. After the market research is done, a formula will be created,
then the R&D would do a market testing. And if it does not match to consumers’ preference,
R&D team should re-do the market research and repeat the procedures. It is quite time-
consuming. The use of E-tongue and E-nose could help reducing the time needed for
quantifying consumers’ preference. In formulation step, the analysis result of E-tongue and
E-nose could provide a quantitative documentation of formula construction history, which
can be combined with sensory panel result that measures human preference. The combined
data equals to quantitative basis of consumers preference which may help R&D Department
in defining a favorable formula. Not only in the formula design, E-tongue and E-nose also
could be utilized to define the specification of expired products. By using this method, the
calculation of shelf life could be more precised, with no longer the needs of human support.

6. Limitation and future research directions

Although this study has several implications to improve a company’s quality system, there
are some limitations remain. The first limitation is the small number of panelists. They could
only represent the inspectors population but not fully represent the general population.
Furthermore, the E-tongue and E-nose proposed in this paper also have not been through a
proper validation for practical use in the target workcenter. Therefore, for future research it
is highly recommended to use a larger number of panelists which statistically represents the
general population. It is also suggested to do a proper validation on the instrument
application to measure its suitability in the target workcenter.
Despite of the current research limitation, there are also some consequences which
should be considered before applying the human-independent quality system. The first
trade-off is cost. Compared to the cost for human panelists, the investment of instruments
procurement and system development requires a large amount of money. Furthermore,
there will be many trials and errors that should be through before obtaining the desirable
result. How much time needed to obtain the preferable result remains unknown due to the
lack of data and experiences. In some ways, the use of artificial human senses remains
 controversial, for it could not fully represent the human behavior in perceiving taste and Vulnerability
aroma. The recent technology has been able to detect the synergism effect from various of human
natural ingredients to human perceiving response, nevertheless, it remains unresponsive to sensory
some artificial compounds. Another issue would be human preference measurement. Human
preference is the result of various aspects, including physiological and psychological evaluation
aspects. Therefore, it is impossible to have the exact number of consumers’ preference that
remains the same from time to time. In order to overcome the limitation, future research is 2157
required to synchronize the ability of human panels and instruments in interpreting sensory
profile of a product.

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About the authors

Maria Fransisca Njoman is the Quality Control Executive in PT Nutrifood Indonesia. She attended
Bogor Agricultural University from 2011 to 2016, and graduated with the BSc Degree in Food Science
and Technology. Her research interests included analytical chemistry, trans fat, and method validation.
Her work entitled “Validation of Trans Fatty Acid in Foods Analysis Method Based on AOCS Official
Method Ce 1h-05” has been published in Jurnal Teknologi dan Industri Pangan (2016), Vol. 27 No. 1
pp. 40-50 (www.cabdirect.org/cabdirect/search/?q=do%3a%22Jurnal+Teknologi+dan+Industri
+Pangan%22). Maria Fransisca Njoman is the corresponding author and can be contacted at:
siscanjoman@gmail.com
Galih Nugroho, MSc, is the Quality Control Manager in PT Nutrifood Indonesia, Ciawi Plant.
He received the Master Degree in Food Biochemistry from Pingtung University of Science and
Technology. His work entitled “Biotransformation Techniques to Develop Novel Foods in Tropical
Countries” has been published in the International Symposium on Agriculture in the Tropics 2013.
 BFJ Sonia Dwi Puspita Chandra, MSc, is the Head of Plant Division in PT Nutrifood Indonesia. She
119,10 graduated from the University of Illinois at Urbana-Champaign with the MSc Degree in Food Science
and Human Nutrition. Her areas of interest and research in polyphenols and antioxidants have been
formalised in two articles, published on Journal of Agriculture and Food Chemistry (2004) and Journal
of Food Chemistry and Toxicology (2006).
Yoeska Permana, BSc, is the Quality Control Executive in PT Nutrifood Indonesia. He graduated
from the University of Djuanda with BSc Degree in Food Technology. His areas of interest in food
2160 processing has been formalised in his thesis entitled “The optimalization of gum xanthan and starch
concentration in sugar granulation process using fluidized bed techniques”.
Suhadi Suhadi, BSc, is the Quality Control Manager in PT Nutrifood Indonesia, Cibitung Plant. He
attended the University of Gadjah Mada from 2005 to 2009, and graduated with the BSc Degree in
Food Technology. His main area of research was enzyme and microbiology.
Mujiono Mujiono, BSc, was the Quality Control Associate Manager in PT Nutrifood Indonesia. He is
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currently the Production Manager in Sentul Plant. He received the Bachelor Degree in Food Science
and Technology from Bogor Agricultural University. His main area of research was natural
preservatives application for fabricated food.
Agist Dwiki Hermawan, BSc, is the Quality Control Laboratory Technician in PT Nutrifood
Indonesia. He attended the University of Sahid Jakarta in 2012 and graduated with the Bachelor Degree
in Food Technology in 2016. His interest on food recycling has been recorded in one of his works
entitled “The Utilization of Durian Seeds and Banana Peels as Flakes Materials”.
Sugiono Sugiono is the Quality Control Laboratory Technician in PT Nutrifood Indonesia.
His educational background was highly related to agricultural technology.

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