Sensory Evaluation:

An Overview

Sensory Evaluation
A scientific discipline used to evoke, measure,
analyze, and interpret sensations, as they are
perceived by the sense of sight, smell, taste, touch and
hearing (Stone & Sidel, 1985)

Action words that warrant attention

(Stones definition)

Evoke
Creation of an environment that arouses responses
devoid of biases

Action words that warrant attention

(Stones definition)

Measure
Measurement of human
responses that will establish
relationship between food
characteristics and human
behaviours

Action words that warrant attention

(Stones definition)
Analyse
Statistical methods
are used to analyse
sensory data, based
on pre-planned
experimental and
treatment designs.

Action words that warrant attention

(Stones definition)
Interpret
Results of data analysis are
interpreted within the context of
a hypothesis and background
information.
Conclusions are drawn only if
these are warranted by results.

Brief History: Sensory Evaluation

The Science and Technology of sensory evaluation

has gained momentum over the past century and
developed into a robust discipline over the past 30
years (Peryam, 1990).
The Bible documents mans preoccupation with odor
and flavor perception

Brief History: Sensory Evaluation

Several techniques used

in evaluating sensory
properties of products
But sensory evaluation
was largely confined to
recording opinions of one
or two experts

Brief History: Sensory Evaluation

Began around 1930 at the
Cornell Experiment Station
o Published an extensive report
concerning the basic taste,
reliability of judges and method of
evaluating oxidized flavour in milk

In the 1940s in the US, sensory

evaluation received attention
through the US Army Quarter
Master Institute
o Supported research in food
acceptance (Peryman, 1990)

Brief History: Sensory Evaluation

A milestone in SE history
Development of In Flavour Profile method by
Arthur Little, late 1940s (Peryman, 1990)

Brief History: Sensory Evaluation

1950s: Food industry and academia began to provide
support to sensory evaluation.
Today: Food industry recognizes reliable sensory
results as a vital tool for decision making
In basic research, quality control, consumer
testing and marketing (Pangborn, 1989)

Uses of Sensory Evaluation

Assists in product development
Helps maintain or improve an
established product
Acts as a quality control
measure
Serves as a diagnostic tool
Used as a tool in ad claim
substantiation

Sensory Attributes of Foods

Characteristics of food that help consumers
decide whether to reject or accept a commodity
being offered for sale

Appearance
Appearance is the first set of sensory attributes the
consumer perceives.
The eyes are the first place that must be convinced
before a food is even tried.
Consumers often times assess the quality of foods at the
point of purchase primarily by examining their
appearance.
Consumers expect foods to have a certain visual
characteristics.

Peas are expected to be green while tomatoes are expected to

be red.

One expects to see mold when s/he looks at a piece of blue

cheese, but will shy away if mold is found in bread

Components of Appearance
1. COLOUR
HUE e.g. blue, red, yellow
VALUE / INTENSITY e.g. light,
medium, dark
CHROMA / PURITY e.g. dull or
vivid.
APPEARANCE, e.g., even vis-vis uneven or blotchy
appearance

Components of Appearance
2. SIZE AND SHAPE
Length, thickness, width, particle
size, geometric shape (square,
circular)
3. SURFACE TEXTURE
Dullness or shininess of a
surface, the roughness or
evenness
Does the surface appear wet or
dry, soft or hard or tough?

COMPONENTS OF APPEARANCE
4. Clarity
Haze of transparent liquids or
solids
Presence or absence of particles
of visible size
5. Carbonation
For carbonated beverages,
degree of effervescence observed
on pouring

Aroma/Odor
Aroma: the olfactory sensation perceived
when volatile compounds are sniffed through
the nose
.

Smelling process takes place in the olfactory

membrane

Aroma/Odor
Olfactory membrane
occupies an area of
about 2.5 cm2 on each
side of the. inner nose
and contains around
107 olfactory cells.
Each olfactory cell ends
in delicate hair or cilia
covered with mucus.

CONSISTENCY AND TEXTURE

Attribute of foods of perceived

through the sense of touch

Three components:
1. Viscosity
2. Consistency
3. Texture

TEXTURE AND MOUTHFEEL

1. Viscosity refers to the rate of flow
of homogenous liquid under some
.

force, such as gravity

2. Consistency refers to the mouthfeel and hand-feel of
heterogeneous liquids and
semisolids like purees, sauces,
jellies etc.

CONSISTENCY AND TEXTURE

3. Texture has something to do with
the structure of the products in
terms of their:
.
a. Reaction to stress made by
the hand, fingers, tongue, lips

Examples: hardness,
adhesiveness, cohesiveness,
gumminess, springiness etc.

CONSISTENCY AND TEXTURE

b. Tactile feel properties measured by the tactile
nerves on the surface of the skin of the hand, lips or
tongue.
o May be due to the presence of geometrical
particles (grainy, gritty, crystalline, flaky)
o May be due to the presence of moisture
(wetness, oiliness, moistness, dryness)

FLAVOR

Attribute of foods

Impression perceived via

chemical senses from a product
in the mouth

Three components:
1. Aromatics
2. Taste
3. Chemical feeling factors

COMPONENTS OF FLAVOR
Olfactory perceptions
o Caused by volatile
substances released from the
product in the mouth
o Buttery, cheesy, malty, fishy

COMPONENTS OF FLAVOR
Gustatory perceptions
o Caused by soluble
substances in the mouth
o Salty, sweet, sour, bitter

COMPONENTS OF FLAVOR

Chemical feeling factors

o Stimulate nerve ends in
the soft membranes of
cheeks and nasal
cavities
o Astringency, spicy heat,
cooling, bite, metallic

NOISE
Sound produced during mastication of food
Described in terms of :
Pitch
Frequency of sound and pitch of
rupturing foods
Often used in assessment of freshness

NOISE
Loudness: Intensity of sound

Persistence: Endurance of sound

over time and often suggests other
properties such as freshness,
toughness and thickness of food.

A Take Home Message

Sensory evaluation is all about
appreciating the art of food through
scientific approaches with the help
of your five senses.

THANK YOU !