SENSORY EVALUATION

IN
FOOD SERVICE

DOES
IT
REALLY
EXIST?
DR. AHMAD RIDUAN BIN BAHAUDDIN
a_riduan@ums.edu.my
 What is sensory evaluation?

• Sensory evaluation is often described using the

definition of Institute of Food Technology

 a scientific method used to evoke, measure, analyse

and interpret those responses to products as perceived
through the senses of sight, smell, touch, taste and
hearing.
• Sensoryevaluation is a science that measures, analyzes,
and interprets the reactions of people to products as
perceived by the senses.

• It
is a means of determining whether product differences
are perceived, the basis for the differences, and whether
one product is liked more than another.
What is the role of
sensory evaluation?

Lawless & Heymann (2010)

Reasons for conducting SE
Product maintenance

Product improvement/optimization

Development of new products

Assessment of market potential

Product category review

Support for advertising claim

Uncovering consumer needs

 3 fundamental types of sensory test :-

Discrimination Test
Difference Test

Affective Test
Acceptance/ Preference Test

Descriptive Test
SENSORY EVALUATION
IN FOOD SERVICE

HAVE YOU HEARD ABOUT THIS??

• New Product/Menu Development
• Changes in Method of Cooking/ Cooking Style
SERVICE
WHY?
SE IN FOOD
✓Normal frying → Deep frying
• Change of Apparatus
✓Including instruments
• New ingredient / Changes
✓Additional flavor or colorants
• New system / application
✓Separate kitchen → Central commisary
VS
.
• Laboratory vs. Restaurant set up

• Product Development vs. Consumer Acceptance

• Quality Control vs. Product Shelf life

• Consumer vs. Trained Panelist

• Affective vs. Descriptive Test

 SE IN FOOD SERVICE
→THE PROBLEMS
Sensory techniques are usually not practicable except where foodservice
operators use prepared ingredients or prepared foods

Textbooks specialising in the application of sensory evaluation do not put

forward any ideas on its application to the foodservice situation

Limited time for assessment and only depend on visual sign as rapid service
needed.

Relies on the expertise of the foodservice – the highly trained chef

Experimental vs. Reality food experience

 FAMM (Five Aspect Meal Model)
(adapted from Gustafsson et al., 2006, and Edwards and
Gustafsson, 2008).
 SENSORY
EVALUATION
IN FOOD SERVICE
1. CHANGE OF CONSUMER POWER AND NEED
2. FOOD EVOLUTION

Do you recognize this as FOOD EVOLUTION?

3. FOOD SECURITY
 BEEF BURGER
VS.
‘KRIIK2’ BURGER
4. FOOD GASTRONOMY -
PAIRING
5. SENSORY MARKETING
Reference
• Lawless, H.T. & Heymann, H. 2010. Sensory Evaluation of Food: Principles
and Practices. 2nd Ed. New York: Springer

• Kilcast, D. (Ed.). (2010). Sensory analysis for food and beverage quality control:
a practical guide. Elsevier.