Sensory analysis

Department of Chemical Analysis and Nutrition

 SENSORY ANALYSIS

Department of Chemical Analysis and Nutrition

Teachers:
Associated Prof. Dr. Ing. Zdenka Panovská

Associated Prof. Dr. Ing. Marek Doležal

Dr. Ing. Vojtech Ilko

2
 Xxx http://web.vscht.cz/panovskz/
• Vvv
 bbb

3
 Lecture I - Introduction
The aim of the lecture - what to know

Major points:

Definition of sensory analysis

History

Use of sensory analysis

Laboratory

Assessors

4
Content of lectures
I. Introduction
II. Sensory law
3. Senses organs
4. Taste
5. Taste – Sweet, salty, sour
6. Bitter, umami, metallic
7. Smell
8. Aroma
9. Vision
10. Tactil sense, texture
11. Consumer tests
12. Sensory properties of foodstuff I.
13. Sensory properties of foodstuff II.

5
 Recommended literature
Sensory Evaluation of Food
 ISBN 978-1-4419-6488-5
 Lawless H.T., Heymann H.
Accepted online

Sensory Evaluation Techniques

1. J. R. Piggott: Sensory
 D- Meilgaard M. C., Civille G.V., Carr B.C. Analysis of Food, Elsevier
 ISBN 9780849338397 Science Publishers Ltd., 1988
Accepted online
2. Sensory Evaluation, Guide of
Good Practise, Actia, 2001.

3. Tasting and Smelling , Gary K.

Beauchamp, Linda Bartoshuk,
Academia Press, USA, 1997.

6
Why we eat ?

 Hunger
 Fuel our bodies
 Psychological (emotional eating)
 Boredom

7
Influences on our food choices

 Culture • Technology
 Geography • Likes and dislikes
 Psychology and emotions • Special occasions
 Beliefs and religion
 Health concerns
 Costs
 Social, friends
 Advertising, current food trends

8
Factors influencing food
preferences
Emotional state

Cultural learning

Specific hungers

Past experiences

Conditioned flavor aversion

9
 Sensory Analysis
Sensory analysis (or sensory evaluation) is a scientific
discipline that applies principles of experimental design and
statistical analysis to the use of human senses for the purposes
of evaluating consumer products.

Definition
 “… scientific method used to evoke, measure, analyze and
interpret those responses to products as perceived through
the senses of sight, smell, touch, taste and hearing.”
Stone, H and Sidel, JL. 1993. Sensory Evaluation Practices. 2nd
ed. Academic Press: San Diego.
 Sensory analysis

Psychology Physiology
Food Statistics
chemistry

Evaluation by senses
Taste
Smell
Vision
Hearing
Tactill
smyslu pro chlad
teplo a bolest

Nutrition
 Sensory Science Scholarship
This scholarship is awarded in honor of the memory of Professor Rose Marie Pangborn, who initiated the
scholarship fund to encourage the education of Sensory Scientists intending to pursue academic careers.

Applicants for the scholarship must be enrolled in a Ph. D. Program such as Food Science, Nutrition,
Psychology or Physiology. The planned or on-going dissertation research must be on a sensory topic under the
guidance of a sensory scientist.

Candidates will be evaluated on the basis of their academic record, intended research in human sensory
science, commitment to a career in teaching in the field of sensory science, and support determined by letters
of recommendation.

The Board of Directors of the Sensory Science Scholarship Fund (SSSF) will determine policies governing the
award and will select recipients.

Rose Marie Pangborn (1932-1990)

was an American scientist, born in Las Cruces, New Mexico. She was a pioneer in the
sensory analysis of food. Professor Pangborn earned a B.S. at New Mexico State
University and a M.S. at Iow State University.
Professor Pangborn also co-authored three textbooks, including the Principles of
Sensory Evaluation by Amerine, Pangborn and Roessler, which served as the
definitive text for an entire generation of sensory scientists.
She also served on the editorial boards of eight different scientific journals.

12
 Pangborn Sensory Science Symposium
10th 2013, Rio de Janeiro , 11th 2015, in Gothenburg, 12th Rhode Island, USA 13th 2019
Edinburgh

Topic List

Fundamentals of sensory research

Advances in sensory and consumer methodologies

Sensory and instrumental relationships

Sensory evaluation in quality control and product development

Cross-cultural and income-related research

Food choice and consumer behavior

Cross-modal interactions

Sensory properties for health and wellness

Age-related sensory perception and behavior

Sensometrics

Sensory and consumer research of non-food products

13
 Important organisation

 ISO ( INTERNATIONAL STANDARDIZATION ORGANIZATION)

 ASTM ( AMERICAN SOCIETY FOR TESTING AND MATERIAL)
 ESN The European Sensory Network 18 členů z 15 ti
evropských a 2 přidružených zemí.

Examples of sepcial organisation for comodities:

 ICUMSA (CUKR) International Commission for Uniform
Methods of Sugar Analysis
 AOCS American oil chemists society (TUKY)
 IDF (International dairy organization MLÉKO)
 IOCCC The International Office of Cocoa, Chocolate and Sugar
Confectionery (ČOKOLÁDA)
 IOC (International coffee organization KÁVA)
14
 ISO
(International Organization for Standardization)

a network of the national standards institutes of 162 countries, one member per country, with
a Central Secretariat in Geneva, Switzerland, that coordinates the system. ),

 the world's largest developer and publisher of International Standards.

The International Organization for Standardization (ISO)/Sub-Committee for Sensory

Analysis has responsibility to work out standards for sensory science.

The list of the most important sensory ISO standards is in table 1.

15
 Table 1 - ISO Standards for sensory science
ISO Standards Number Name
ISO 3591:1977 Sensory analysis -- Apparatus -- Wine-tasting glass

ISO/CD 3972 Sensory analysis -- Methodology -- Method of investigating sensitivity of taste

ISO 4120:2004 Sensory analysis -- Methodology -- Triangle test
ISO 5492:2008 Sensory analysis -- Vocabulary
ISO 4121:2003 Sensory analysis -- Guidelines for the use of quantitative response scales
ISO 5495:2005 Sensory analysis -- Methodology -- Paired comparison test
ISO 5496:2006 Sensory analysis -- Methodology -- Initiation and training of assessors in the detection and recognition of
odours
ISO 6564:1985 Sensory analysis -- Methodology -- Flavour profile methods
ISO 6658:2005 Sensory analysis -- Methodology -- General guidance
ISO 8586-1:1993 Sensory analysis -- General guidance for the selection, training and monitoring of assessors -- Part 1:
Selected assessors
ISO 8586-2:2008 Sensory analysis -- General guidance for the selection, training and monitoring of assessors -- Part 2: Expert
sensory assessors
ISO 11035:1994 Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a
multidimensional approach
ISO 11036:1994 Sensory analysis -- Methodology -- Texture profile
ISO 11037:1999 Sensory analysis -- General guidance and test method for assessment of the colour of foods
ISO 16657:2006 Sensory analysis -- Apparatus -- Olive oil tasting glass
ISO 16820:2004 Sensory analysis -- Methodology -- Sequential analysis
ISO 13301:2002 Sensory analysis -- Methodology -- General guidance for measuring odour, flavour and taste detection
thresholds by a three-alternative forced-choice (3-AFC) procedure

16
 Links to specific sensory methods
 www.webstore.ansi.org (search for sensory) I
 ISO 8586-1:1993
 Sensory analysis -- General guidance for the selection, training and monitoring of assessors --
Part 1: Selected assessors
 ISO 13300-1:2006
 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 1:
Staff responsibilities
 ISO 5496:1992
Sensory analysis - Methodology - Initiation and training of assessors in the detection and
recognition of odours
 ISO 6564:1985
 Sensory analysis -- Methodology -- Flavour profile methods
 ISO 13302:2003
 Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to
packaging
 Sensory analysis - Apparatus - Olive oil tasting glass

17
 The main application of sensory analysis in
Food Industry

1. Quality control

2. Product development

3. Others - psychophysics, senses, rheological

properties,

18
 1. Quality control
 Monitor quality of all raw materials and products,
quality improvement

 Checking regular samples against specification

 Detect differences between products from different

runs or batches

 Describe specific characteristics of their products

 Profile the characteristics of new products

 To evaluate a product throughout its storage life

19
 2. Product development
● To identify and select possible ingredient substitutions

● Improve products by modifying or changing the ingredients

● To determine if a new or improved product would be acceptable to

consumers.

● To evaluate and compare competitors' products

● Demonstrate new products to marketing team

● Promote new or reformulated products to consumers

 Cost reduction exercises

20
 3. Others
 Study of function of senses, - investigations of sensory
processes (the way we respond to physical stimuli)

 Psychophysics- relations between physical characteristics

of stimuli and sensory capabilities

 Rheological properties,

 Aroma,

 Role of age, diseases,…..

21
Example of job
Careers in Sensory Analysis
Job Titles:
Sensory Scientist Job Responsibilities:
Sensory Analyst Experimental design
Sensory Technician Sample Preparation
Perform, analyze, and report
experimental results
Troubleshooting
Employers:
Food processors
Cosmetic and fragrance
manufacturers
Ingredient manufacturers/suppliers
Academia (Higher Education)
Consumer and marketing research
firms
Self-employed/Consultant

23
 How old is sensory analysis?
Since the early 1900s dairy industry began developing techniques for
judging dairy products.

The Contest has come a long way since its initiation in 1916, when it was
known as the "Students Butter Judging Contest." Through World War I and II,
the Collegiate Dairy Products Evaluation Contest has had a phenomenal
record of growth and industry participation. Dairy industry companies support
the contest by donating and storing contest samples, as well as provide
proctors, scorers and official judges.

Roald Dahl describes doing some early evaluation of Cadbury chocolates in the early
1930’s. At his school (Repton) the boys would periodically receive plain grey
cardboard boxes with 11 new chocolate bar inventions and 1 well-known bar (as a
control) in each. The box also contained a piece of paper with the numbers 1 through
12 with a column for a rating from 0-10 and another for comments. Dahl took these
quite seriously and one of the comments that he recalls in this memoir is “Too subtle
for the common palate”. Dahl also credits this early example of sensory science with
his beginning to think about inventing rooms in Chocolate factories. Eventually, with
this in mind, he wrote Charlie and the Chocolate Factory.
 The history of sensory analysis
1944 The importance of food acceptance to the overall mission of the Army
The Food Acceptance Research Branch established by the U.S. Army
Quartermaster Subsistence Research and Development Laboratory in
Chicago, IL

1949 Development of the Hedonic scale by U.S. Army Quartermaster Laboratory

1957 First book Publisher on the basics of sensory analysis by Tilgner (Polish)

1957 Flavour profile method (descriptive analysis) introduced by Arthur D.Little

Company

1962 Second sensory analysis book Publisher by Masuyama and Miura (Japan)

1965 Third book on sensory analysis Publisher by Amerine, Pangborn and Roessler

History of food acceptance research in the US Army

Herbert L. Meiselman a,*, Howard G. Schutz
US Army Natick Soldier Center, Natick, MA 01760-5020, USA, University of California Davis, Davis,
CA 95616, USA
 Selected events in history of sensory science - continued

1967 The AH-B theory for detection and measurement of sweet taste was proposed

1968 American Society for Testing and Materials (ASTM) – first manual
published

1977 ISO standards -a network of the national standards institutes of 162

countries, one member per country, with a Central Secretariat in Geneva,
Switzerland, that coordinates the system.

1989 The European Sensory Network was founded to meet the challenge of the
rapidly developing science of sensory analysis within Europe, for discussion and
collaboration among the best research institutions involved in sensory and consumer
sciences and to ensure methods were practical and accessible to the industry.
The European Sensory Network brings together 23 member organisations acting in
16 European countries, and four non-European countries.
 Sensory laboratory
Sensory analysis is carried out in controlled
conditions

 Separation of the test places by high partition walls –

boxes, individual handling of samples

 Controlled light installations for different light - day

light, red light,

 Washing facilities with cold and hot water

 Air conditioning
27
ČSN ISO 8589: Obecná směrnice pro uspořádání senzorického pracoviště

28
Laboratory of sensory science BS20

Tady jsme

29
 Old sensory laboratory

6 boxes

Student room
Sample preparation
New laboratory

31
New laboratory

32
33
Sensobus

34
Accesors
 Sensory evaluation is usually divided in two parts:

 Objective methods - performed by trained persons

(trained sensory panel)

Panel – group of people

1. Trained: use 3-10
2. Semi-trained: use 8-25
3. Untrained or consumer: use >80

 Subjective methods
 performed by untrained persons (consumer panel)

35
 Sensory evaluation

Appearance
Smell
Taste
Sound
Texture
The human brain actually combines the information from each of our
senses according to a number of very specific rules.

36