Descriptive Analysis

The most difficult method, compared to the previous sensory difference test and affective test. Kalo kt
group the sensory evaluation, descriptibe analysis is the most difficult and require trained panelist

Panelist should have training before the test,

Descriptibe anlaysis

- The sensory method

- Yg kana dilakukan panel adalah 2 hal=> identification and quantification
- Panelist detect/discriminate the sensory attribute, then describe the quantitative and qualitative
aspects. There aer 3 jobs or task
o Detect and describe qualitatively
o Differentiate and rate quantitatively
o Define the degree of each qualitative note
- Ada 2 main groups => quantitaite and qualitative aspects
- Mainly is used
o Product development area
o QC/QA to develop new standard
o Track a product’s sensory changes
o Document a product’s attributes.
- Ada 2 main aspects of the descriptive analysis => quantitative and qualitative

Quantitative aspects

- Intensity – quantitative aspect

o Panel express the degree of each character
o It can be done by assigning value along the measurement scale provided
o Validity and reliability descriptive analysis depends on some factors, they are
 Scaling technique => we can choose several scaling technique
 Qualification of the trainee depending on the training of the panelist
 The use of reference scales
o Ada 4 types of scales
 Category scales = limited sets of words or numbers, generally we mention as the
descriptive terms
 Should have equal interval between one interval to another
 Usually ranging from 0-9, ini example of category scales
 If the category scale is given in sets of number, we give the number
along the line, then the panelist akan choose one of the number in the
scale
 Line scales
 Ada 15 cm long scale
 Advantage = can be more accurately graded
 Disadvantage = inconsistent is the problem
 Magnitude estimation or ME scales or ratio scaling
  Need an assignment of value for the 1st sample, then the subsequent
samples will be assigned in proportion referring to the 1st sample.
 Misal lagi evaluate texture cookie, the 1st sample is assigned as 100,
then the 2nd sample is found to be around half of the 1st one, then they’ll
give the 2nd sample score 50. Lalu, 3rd sample hanya ¼ texture of the 1st
sample, then sample 3 dikasi 25 score
 1st sample becomes the reference
 Nominal scale
 Type of scales consist of limited sets of numbers, only consist numbers

Qualitative aspects, at least consist of 4 characteristics (Apeparance, aroma, flavor and skin feel for
nonfood product

- Appearance characteristic
o Color, surface texture, size and shape, interaction among particles
o Color, we can evaluate the hue, chroma, uniformity, depth (light or dark pink)
o Surface texture = in descriptive analysis, we can evaluate the surface texture in terms of
the shine, smoothness/roughness, opaque
o Size and shape = related with the particles, it can be evaluated based on the dimensions
(small, big), geometry of the particles
o Interaction among particles: stickiness, agglomeration, loose particles
 If the texture is sticky, it is actually talking about the interaction among
particles.
- Aroma characteristics is described in terms of olfactory sensation and nasal feelings, ada 2 group
ini
o Olfactory sensations: vanilla, floral, fruity, skunky
o Nasal feelings: cool (Minty), pungent
- Flavor characteristics can be grouped into 3 different area = olfactory sensation (similar to
aroma), taste sensation (4 basic taste and umami or meatiness), oral feeling factors
o Oral feeling factors= heat, cool, burn, astringent, metallic
- Oral texture evaluation or characteristic, can be evaluated based on their mechanical
parameters, geometrical parameters, fat/moisture parameters
o Mechanical parameters = evaluation based on the reaction of product to stress, and this
is expressed in terms of ...
 Hardness, viscosity, deformation/fracturability
o Geometric parameter = talking about the size particle, shape and orientation of particles
in product
 For example, the vocab used in this parameter is = gritty, flaky, grainy, stringy.
Kalo sample ice cream, when we taste the sample, we found that the texture is
not smoot, so you found a small particle, we found it is grainny. Misal, chicken
nugget tapi kok stringy gitu
o Fat/moisture parameters = related with the release/presence of fat oil and water. The
amount of fat/oil and the amount of water present in the sample is related with the oral
texture evaluation. We can use the terminology or vocab
 Oily, greasy, juicy, moist
  Calamari ring terlalu oily, cake is too buttery or too much margarine that it is
greasy, kalo juicy ini for samples that contains water, and that to express how
much water is inside the product. Moist is for assessing bread, bread good
quality is moist NOT WET
- Skin feel characteristics ada 3 parameter juga, mechanical, geometrical and fat/moisture
parameter with different vocabularies
o Mechanical parameters => thickness, sease to spread, slipperiness, de
o Geometrical = foamy, gritty, flaky
o Fat/moisture => oily, greasy, dry, wet

Aside from qualitative and quantitative aspects, some source jgua nemuon 2 aspect lain to descriptive
analysis

- Order of appearance – the time aspects

o Yg mana yg di taste duluan, talking the time aspects
- Overall impression = integrated aspects, and ini cover several factors
o Total intensity of aroma and flavor, this is talking about the assessment, response, about
the panelist, when they’re talking about the overall impact of the product to the panel
when panel evaluates.
o Amplitude = balance or blend => measuring the balance or blendness of the aroma and
flavor, assessment of the way of various aroma and flv characteristic that fits together,
hwo they fit together and give an overall impmression,, ini butuh trained panel
 Ada scale 7, 3 = high, 2 = medium, 1 = low, further into ½ unit?
o Overall difference between sample and std
 Measure the difference between sample and standard or control
o Hedonic rating
 Talking of the rating acceptance of the product
 However, some literature mentioned that hedonic is not appropriate for the
trained panel, so more suitable for consumer only.
 Trained panel akan biased, karena dia akan meniilai differently dari normal
consumer, beda dr yg typical, karena mixed sama response dari sensitivity
mereka

Commonly used descriptive test methods. Ada 2 classification, quantitative and qualitative

The quantitative descriptive test method (4)=> QDA, spectrum analysis, texture profiling, diagnostic
descriptive analysis

The qualitative method for descriptive analysis => flavor profiling

Flavor profile method => qualitative

- To identify the taste, odor and chemical feeling factors

- Wants to describe the underlying complex of sensory impressions
- Flavor is not separatedly identified, but it is a mix of taste odor and chemical feeling factors
- Method = describe and analyze the flavor and odor
- 5 component of flavor profile
 o Amplitude
o Identification of character notes
o Intensity
o Order of appearance
o After taste
- Require 4-6 panelist
o All panelist will have a screening test, composed of the identification test, basic taste
test (recognition of 4 basic test), ranking test and arrangement test (ada 4 test yg harus
dilalui). After lewat test 4 sebelumnya, next test is odor recognition series test yg paling
advance
o Abis lewat screening test, the result is analyzed by the panel leader whether the panel
are accepted or not, then the panel will be given the sample
o Sometimes personal interview is conducted for additional step
- The objective of training = increase ability to describe aroma and flv attributes, and ini ada
step”nya, kek basic course, product evaluation, then followed by the advance course, then
additional practice => ada systematic training for the flavor profile panelist.
- Procedure of flavor profile method if mereka udah accepted as panel
o Panel evaluate independently, then go to panel discussion I to build a preliminary profile
(finding several characters), then after that the panel go to subsequent session
(evaluating the sample based on the characters found or the ballot based on the
preliminary profile), then get the final flavor profile, then data analysis

Quantitative method (ada 4)

QDA

- Is the method that has an objective = verbalize perception of products

- Component of QDA
o Complete listing of sensory attributes
o Order of occurrence
o Relative intensity
o Statistical analysis
- Panelist selection
o Target = 12-15
o Training for language development and order of occurance
- Gambar yg ada itu tabular, ada 8 component, each character ada 4 data, coming from 4
smaples. So the samples, ada fruity aroma, vanilla and amber appearance => tabular form of
the QDA

Spectrum descriptive analysis

- More complete, detailed and accuracte descriptive characterization

- Ini covers qualitative and quantitative aspects => more complete
- Dari sini we get data of
o Description of the major product sensory categories
o Detailed separation and description => character notes
 o Intensity of each character
o Statistical evaluation
- The steps of evaluation is similar to the QDA, it consist of preliminary session to develop the
ballot or questionaier, then the panelist will use the ballot to evaluate the samples. then after
data is analyzed with statistic, the result is presented In the form of spider web graphical form

All sensory profile

Week 9-14 => calculation, week 15 descriptive analysis =theory, jd kt dpt 10 question for the descriptive
analysis, the rest is calculation. Prepare millimeter paper.

Linear regression, ga usa memorize the formula. Ini akan given. Formula yg given is linear regression
and sequential.

2 hours => durasi UAS