Sensory Evalution

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

Sensory evaluation takes practice and deliberate concentration, because the perception of food is complex.
• Organoleptic – Involves the human senses of sig

Organoleptic – Involves the human senses of sight, touch, taste, smell & hearing How baking works

5 properties when tasting food

Appearance, flavour, smell, taste and texture

lAppearance, -first impression on customers, if it is unappealing this will be an immediate turn off.

The 3 factors that can affect appearance of food (especially when doing food styling photos) are:•

Nature of the light source • Nature of the object • Nature of the surrounding

flavour,Flavor is a combination of taste, smell and trigeminal effects (chemical feeling factors) these sensations happen when food molecules stimulate receptors in our nose and mouth• Flavor is based on 80% of what you are smelling

smell- make up 80 of flavor, Smell comes from volatile molecules which evaporate and reach your nose, hence why dried herbs and spices lose some of their power as they age. • Smell is also connected to memory and emotion (the X Factor)

retronasal- through mouth

ortho- nose

taste

• Sour, bitter, sweet, salty, umami • Researchers have identified umami – a taste for savory foods, as the fifth basic taste and is made up of the amino acid glutamate which can be found in high concentrations of the following. (Soy sauce, fish sauce, oyster sauce tomatoes, cheeses, seaweed, mushrooms) fermented foods are often high in glutamate

texture-c – ITextures can be: smooth, velvety, crisp, chewy, gummy, spongy, grainy, slimy, crumbly, leathery,nvolves the human senses of sight, touch, taste, smell & hearing
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rosensory science- scientific method used to “measure, analyze, and interpret human responses to products as perceived through their senses of touch, taste, sight, smell, or sound.”ducts as perceived through their senses of touch, taste, sight, smell, or sound.

DisndaCking works V.3 - definition of evaluation food pg.58, 2nd paragraph
• Evaluating food iss a scientific method used to “measure, analyze, and interpret human
responses to products as perceived through their senses of touch, taste, sight, smell, or sound. not the same as eating for enjoyment
• Sensory evaluation takes practice and deliberate concentration, because the perception of food is
Discriminative-These tests are used to determine the similarities or differences between products • Measure whether two or more samples are alike

Duo-trio • Three samples are tested, and one of the two identical samples is used as a control, tasters then try to decide which of the other 2 samples is the same as the control

Triangle (discriminative) • Three samples are given to evaluators and two of them must be the same. They are then asked which one is the odd one out • AAB, ABA, BAA, BBA, BAB, and ABB

Paired comparison (discrimination) • Two samples of the same product are compared based on one attribute, which is smoother or crunchier etc.

Descriptive-These tests are used in determining sensory attribute profiles of products (sweet, salty, spicy, crunchy) • These are subjective

Ranking - Samples are ranked based on one of the attributes of appearance, flavor, taste, smell/aroma, texture according to Its level presence in each sample from very to not at all, the samples are then ranked in order with 1 having the most presence of that characteristic.

Star diagram/chart -This test measures the intensity of the sensory attributes • 8 attributes are chosen such as: crunchy spicy, heat, acidity etc. • Food sample is tasted and ranked on a scale of 1 – 10 for each attribute • When complete draw a star chart connecting the dots • More than one product/dish can be tested and compared

Affective (relates to moods, feelings, and attitudes) - These tests are used in determining the preference or liking of products • This type of consumer testing usually questions 50 to 100 or more people as to which one of two or more products they prefer, or how much they like or dislike a sample.

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Scoring(descriptive analysis) -Samples are only scored by a like, or dislike scale and evaluators can place samples from least favorite to favorite • Perceptions are recorded based on all the human sensations (taste, texture(touch), smell, aroma,

aw kjnfPaired comparison (preference) -Two samples of the same product are compared, and evaluators are asked which one they prefer and write commentskj

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nal bakers and pastry chefs must learn to evaluate food if they are to troubleshoot problems.
• As professionals they also must prepare foods that they do not necessarily like or enjoy, and they must
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ate these foods to confirm that they are prepared properly and conform with that food's standards
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 & hearing
How baking works V.3 - definition of evaluation food pg.58, 2nd paragraph
• Evaluating food is not the same as eating for enjoyment
• Sensory evaluation takes practice and deliberate concentration, because the perception of food is
complex.
• Professional bakers and pastry chefs must learn to evaluate food if they are to troubleshoot problems.
• As professionals they also must prepare foods that they do not necessarily like or enjoy, and they must
evaluate these foods to confirm that they are prepared properly and conform with that food's standards
of A.A.F.T.T
• Other contributing factors in being able to evaluate food objectively are genetics, gender and health.
• However, the most important factor is experience, and this means paying attention to the smallest detail
and like any skill can always be improved.
4

of A.A.F.T.T
• Other contributing factors in being able to evaluate food objectively are genetics, gender and health.
• However, the most important factor is experience, and this means paying attention to the smallest detail
and like any skill can always be improved.
4

• 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 & hearing
How baking works V.3 - definition of evaluation food pg.58, 2nd paragraph
• Evaluating food is not the same as eating for enjoyment
• Sensory evaluation takes practice and deliberate concentration, because the perception of food is
complex.
• Professional bakers and pastry chefs must learn to evaluate food if they are to troubleshoot problems.
• As professionals they also must prepare foods that they do not necessarily like or enjoy, and they must
evaluate these foods to confirm that they are prepared properly and conform with that food's standards
of A.A.F.T.T
• Other contributing factors in being able to evaluate food objectively are genetics, gender and health.
• However, the most important factor is experience, and this means paying attention to the smallest detail
and like any skill can always be improved.
4