HTC585 Culinary Creation Sensory Evaluation

PRACTICAL LAB REPORT

SUBJECT: HTC585 CULINARY CREATION

PRACTICAL 1: SENSORY EVALUATION

GROUP: 5

NAME OF MEMBERS:

ADILA NADHIRA BINTI MOHAMMAD 2022779673

NUR FATIHAH BINTI ZULKARNAIN 2022779737

ALISSA BINTI IBRAHIM 2022970487

SUBMISSION DATE:

07 NOVEMBER 2022

LECTURER: FADZHIATHUL AZWA BINTI FUDZALI

 HTC585 Culinary Creation Sensory Evaluation

UNIT 1: SENSORY EVALUATION

INTRODUCTION

Foods are chosen not only for their looks and taste. The food is also being evaluated based
on its looks, smells, tastes, feels (texture) and even the sounds. Sight is the first
impression; however, color can be deceiving. Odor helps in deciding the quality and
acceptability of the food. Odors can be classified as spicy, flowery, fruity, resinous
(eucalyptus), burnt and foul. Taste is not only concentrated on the tongue but also found
in the mouth palates and pharynx. The difference between taste and flavor is that, tastes
rely on the taste buds’ connection to the brain via gustatory cells. But, flavor is a broader
concept. Flavor of a food is a combination of taste, odor and mouth feel. Touch, inside
the mouth or on the fingers tells us about the foods’ texture, consistency, astringency and
temperature. The sounds associated with food are usually being used in evaluating its
freshness and doneness. Most of these sounds are affected by water content.

Sensory evaluation is a scientific discipline that applies principles of experimental

design and statistical analysis to the use of human senses (sight, smell, taste, touch and
hearing) for the purposes of evaluating consumer products. The discipline requires panels
of human assessors, on whom the products are tested, and recording the responses made by
them. By applying statistical techniques to the results it is possible to make inferences and
insights about the products under test. Most large consumer goods companies have
departments dedicated to sensory analysis.

Sensory evaluation can generally be broken down into three sub-sections:

i. Effective testing (dealing with objective facts about products)

ii. Affective testing (dealing with subjective facts such as preferences)
iii. Perception (the biochemical and psychological aspects of sensation)

1.1 Effective Testing

This type of testing is concerned with obtaining objective facts about products. This could
range from basic discrimination testing (e.g. Do two or more products differ from each
other?) to descriptive profiling (e.g. what are the characteristics of two or more products?).
The type of panel required for this type of testing would normally be a trained panel.

1.2 Affective Testing

Otherwise known as consumer testing, this type of testing is concerned with obtaining
subjective data, or how well products are likely to be accepted. Usually large (50 or more)
panels of untrained personnel are recruited for this type of testing, although smaller focus
groups can be utilized to gain insights into products. The range of testing can vary from
simple comparative testing (e.g. Which do you prefer, A or B?) to structured questioning
 HTC585 Culinary Creation Sensory Evaluation

regarding the magnitude of acceptance of individual characteristics (e.g. Please rate the
"fruity aroma": dislike |neither |like).

1.3 Perception

Perception involves the biochemical and psychological theories relating to human (and
animal) sensations. By understanding the mechanisms involved it may be possible to
explain why certain characteristics are preferred over others.

Descriptive analysis involves trained panels (6-30 people) who evaluate products by rating
the intensity of various characteristics on a scale. Statistical analyses are applied to look
for differences among various products for characteristics of interest.

Consumer testing (sometimes called 'hedonic testing') involves having potential consumers
of a product evaluate various products and a small number of items on a ballot.

OBJECTIVES

Upon completion of the experiment, the student will be able to:

1. Identify the different sensory stimuli and matching the appropriate terms for it.

2. Discuss the interrelationship of sight, smell, flavor, texture and sounds in enhancing
food acceptability.

3. Define descriptive, paired and ranking test and be able to explain its significance in
sensory evaluation.

Important!

Please come to this laboratory neither hungry nor well fed, and free of body odors and
strong smelling cosmetics. Abstain from smoking, eating, and chewing for at least 30
minutes prior to class.
 HTC585 Culinary Creation Sensory Evaluation

EXPERIMENT

Experiment 1: EVALUATION OF FOOD PRODUCT USING DESCRIPTIVE

TEST

Descriptive tests are analytical tests that are used to detail specific flavors or textures of a
food or beverages

OBJECTIVES:
1. To become familiar with descriptive test used in sensory evaluation of foods
2. To evaluate the appearance, flavor, aroma, texture or consistency of food products
by using human senses.

Basic Procedure to Evaluate Products Using Descriptive Test

Ingredients

1 nos Pudding
cup 4 types of Spices
cup 4 types of liquid /water
1 cup Chip
1 nos 2-oz sample cups
1 cup Drinking water

Procedure

1. Place the food samples into 2-oz sample cups. Prepare enough cups for each
participant to sample each product.

2. Evaluate and describe the appearance, aroma, flavor, texture and consistency of
pudding by using human senses.

3. Record the results in Table 1.1

4. Identify each of spices and liquid/water by using the human senses

5. Record the results in Table 1.2 and Table 1.3

6. Evaluate the characteristic of chip and record the result in Table 1.4
HTC585 Culinary Creation Sensory Evaluation
 HTC585 Culinary Creation Sensory Evaluation

TABLE 1.1: EVALUATION OF FOOD PRODUCT USING DESCRIPTIVE TEST

Product Appearance Aroma Flavor Texture Consistency

 Shiny  Slightly scent of  Less sweet and  Thick  Solid
mango a bit sour
 Watery  Jiggly
 Sour  Sweet and sour
 Glossy
Pudding
 HTC585 Culinary Creation Sensory Evaluation

TABLE 1.2: EVALUATION OF FOOD PRODUCT USING DESCRIPTIVE TEST

Herb Name of Appearance Aroma Flavor / taste Texture Color

s herb
 Reddish  Slightly spicy  Mild  very fine  Bright
 Mild and sweet  smoky  a bit orange – red
H1 Paprika  Clumpy clumpy color

H2  Pale green  Slightly bitter  Pungent  Crumble  Pale green

Dried of  Light  Camphoraceous  Slightly  coarse  Light
oregano brownish (waxy and strong bitter brownish
green aroma) green
 Darker green  Darker
green
H3  Pale brown  Woody smell  bitter  fine  pale brown
Cinnamo  Sweet  sweet  powdery
n powder  Yellowish  bitter  woody  yellowish
brown taste brown

H4  slightly fine  spicy  a bit salty  powdery  orangey

Cajun  orangey  smell like curry  spicy  clumpy
Seasonin  bitter
g
 HTC585 Culinary Creation Sensory Evaluation

TABLE 1.3: EVALUATION OF FOOD PRODUCT USING DESCRIPTIVE TEST

Liquid/ Name of Appearance Aroma Flavor / taste Texture Color

water liquid/wate
r
 Yellowish  Sour  Sweet  pulpy  slightly
Orange  pulpy  Sweet  Sour orangey
L1 juice  Slightly  Slightly  Yellowish
orangey bitter

L2  A bit cloudy  fruity  sweet  thin  Cloudy

Yeos  Translucent  sweet  bitter  light
Lychee white color

L3  Pale green  Moderately  Sour  Thin  Pale green

Yeogurt scent of apple  Sweet  light
green
apple

L4
 HTC585 Culinary Creation Sensory Evaluation

TABLE 1.4: EVALUATION OF FOOD PRODUCT USING DESCRIPTIVE TEST

Sample
Appearance Aroma Flavor / taste Texture Color
 Triangle  Scentless  Strongly  Crunchy  Pale
Chip  Look crispy  Strongly taste of corn  Hard yellow
smell of  Slightly  A bit thick
corn salty
HTC585 Culinary Creation/ Lab Report Sensory Evaluation

Experiment 2: PAIRED COMPARISON TEST AND RANKING TEST

The paired comparison test is a difference test. Two coded samples are presented simultaneously
and panelists are asked to select the one that has more of a particular characteristic (soft, hard,
thick etc.). The chance of selecting the correct sample is one of two.
OBJECTIVES:
1. To conduct a paired comparison test and participate as a sensory panelist
2. To determine which sample possesses a greater intensity of the characteristic being
evaluated.

Basic Procedure for The Paired Comparison Test

Ingredients

2 nos Coffee (different brands)

2 nos 2-oz sample cups
1 cup Drinking water

Procedure

1. Place 1-oz samples of selected products into 2-oz sample cups marked with the respective
sample codes.

2. Each participant should taste both samples and determine which sample has the greater
intensity of the characteristic being evaluated and rank the product based on overall
quality.

3. Record data and results in Table 1.5 and 1.6

TABLE 1.5 : PAIRED COMPARISON TEST

Sample code Sample code
Characteristic Evaluated B1 B2

Color Darker brown Light brown

Texture creamy gritty

Aroma Slightly milky Strong coffee smell

Flavor Milky, sweet and creamy Strongly bitter

Mouth feel Creamy heavy

Appearance Darker shade of coffee Lighter shade of coffee

HTC585 Culinary Creation/ Lab Report Sensory Evaluation

*Students need to write the intensity either “LEAST” or “GREATER

TABLE 1.6: RANKING TEST

(Please rank the product based on sample code B1 and B2)

1 The Most preferred product

2 Least/Less preferred product

B1 Least/Less preferred product

B2 The Most preferred product

PRACTICAL QUESTIONS

1. Why the sensory evaluation important to the manufacturer?

I. To evaluate food quality level

II. Ease the manufacturer – test food quality in broad marketplace is too costly

III. As well as in maintaining quality control in existing food items

2. What are the factors need to be considered in planning the sensory evaluation?
The factors need to be considered in planning the sensory evaluation are environment play
a big role in planning the sensory evaluation. Other than that, ventilation, lighting, traffic
pattern, sample preparation and presentation and experimental comfort are the factors of
planning the sensory evaluations.

3. Identify two types of panelist for sensory evaluation and explain it.
I. Untrained panel: Panel that has not been trained regarding the use of the scorecard and
the evaluation of the various products characteristics.
HTC585 Culinary Creation/ Lab Report Sensory Evaluation

a. Consumer panel: panel selected from people who available at a test site and
willing to participate.

II. Trained panel: Panel that has been thoroughly trained regarding the use of the scorecard
and the evaluation of the various products characteristics.

4. Differentiate objective sensory evaluation and subjective sensory evaluation.

Instead of evaluating a food product's overall quality, objective tests are utilized to evaluate one
specific aspect. In general, they are quick, dependable, and repeatable. Contrarily, sensory
approaches assess how a product's use affects how the body responds to stimuli while for The
scientific study known as subjective or sensory evaluation involves measuring, analyzing, and
interpreting dietary qualities based on their chemical reactions as perceived by various senses.

Revision questions
5. When do a preference test and a ranking test being used?

A preference ranking test may be completed if more than two samples are reviewed. The
maximum number of samples that a consumer may effectively rank is often three to five. In this
test, the customer is asked to rank the samples in order of preference, with a value of "1"
denoting the sample that they like most.

6. Describe the environment for conducting sensory evaluation in the laboratory

By offering you important information into how your customers experience your product through
their senses, sensory testing can help you get inside their heads. We create subliminal brand
loyalty using a mix of the five primary senses of taste, touch, sight, sound, and scent. A sensory
lab should have a square floor plan with at least 80 to 100 m2 of space and three entrances from
the hallway. A sensory lab may also include a conference area, cold storage room, storage room
for samples, and an office for planning and analyzing test results.
HTC585 Culinary Creation/ Lab Report Sensory Evaluation

CONCLUSION

Based on the experiments we conducted, we can draw the conclusion that using our
senses, we are able to differentiate between distinct sensory stimuli and produce various
consequences. Because individual choices based on the use of the senses to make judgments
influence the scores, sensory evaluation is equivalent with subjective evaluation. The purpose of
sensory evaluation is to assess the degree of food quality. Trained sensory panelists analyses
samples and offer recommendations for product enhancement. additionally, to preserving quality
control in already-available food products. We noted that there are significant aspects that affect
the evaluations and test types while organizing the sensory evaluation. With the sensory
evaluation, we can assess the items' quality and the significance of producing high-quality food.
Using the sensory evaluation, we can assess the items' quality and the significance of developing
high-quality food products in our sector. In this approach, we may raise the bar for our sector and
produce some excellent goods that compete on a global scale.