Sensory Evalution

Sensory evaluation

A scientific discipline that analyses and measures human responses to the composition of food and drink.

Organoleptic

Involves the human senses of sight, touch, taste, smell, and hearing.

Appearance in food

The first impression on customers; if unappealing, it will be an immediate turn off.

Three factors affecting food appearance

Nature of the light source, nature of the object, nature of the surroundings.

Flavor

A combination of taste, smell, and trigeminal effects; based on 80% of what you smell.

Smell's role in flavor

Makes up 80% of flavor; comes from volatile molecules that reach the nose.

Basic tastes

Sour, bitter, sweet, salty, umami.

Umami

The fifth basic taste; associated with savory foods and high concentrations of glutamate.

Texture descriptions

Includes smooth, velvety, crisp, chewy, gummy, spongy, grainy, slimy, crumbly, leathery.

Discriminative tests

Used to determine the similarities or differences between product samples.

Duo-trio test

Three samples are tested; one is the control, tasters identify the similar sample.

Triangle test

Three samples where two are the same; tasters identify the odd one out.

Paired comparison test

Two samples compared based on one attribute, such as smoother or crunchier.

Descriptive tests

Used to determine sensory attribute profiles of products based on subjectivity.

Ranking test

Samples ranked based on presence of attributes like appearance, flavor, taste, and texture.

Star diagram/chart test

Measures intensity of sensory attributes on a scale; connects points to form a star chart.

Affective tests

Determines preferences or likings of products based on consumer opinions.

Hedonic scale

A scoring system from 1 to 9 to indicate how much someone likes or dislikes a sample.

Scoring (descriptive analysis)

Samples scored on a like/dislike scale; evaluate sensory perceptions.

Experience in food evaluation

Most important factor for evaluating food objectively; can always be improved.

Evaluating food vs. enjoyment

Evaluating food is not the same as eating for enjoyment.

Contributing factors to food evaluation

Genetics, gender, health, and experience.

Trigeminal effects

Chemical feeling factors that stimulate receptors in the nose and mouth related to flavor.

Retronasal smell

The smell perceived through the mouth after swallowing food.

Orthonasal smell

The smell perceived through the nose before tasting food.

Professional bakers' evaluation

Bakers must assess food quality even if they do not personally enjoy it.

Smallest detail in evaluation

Critical for improving skills in food sensory evaluation.