Sensory Evaluation

At the end of this course, the students should be able to: 1. account for the most common methods used for consumer-targeted sensory evaluations; 2. explain how sensory evaluation and the human sensory physiology can be used as tools in product development; 3. communicate sensory messages to consumers; 4. plan, execute and evaluate sensory methods used in product development; 5. demonstrate laboratory skills in quantitative and qualitative consumer tests; and 6. explain how sensory analysis adds knowledge about the main subject Food and Meal Science.

Definition. Sense organs and their physiological and psychological foundations of sensory evaluation. Sensory evaluation laboratory (design – reception and briefing room, kitchen and food preparation area, testing area, utensils and other pieces of equipment, lightening and temperature control, testing setup, testing schedule). Selection and handling of panel members (selection and training of panel, instructing the panel, etc.). Handling of samples (information on sample, quantity of sample, number of samples, coding, order of presentation, sample dilution, rinsing, etc.). Categories of sensory evaluation methods (single expert or master taster, round table method of testing, panel of judges, single stimulus). Methods of Sensory Evaluation – Discrimination or difference tests (paired comparison, Duo-trio, triangular, multiple comparison tests, etc.); Descriptive tests (ranking, scoring, profile testing, ratio scaling, etc.); Acceptance/preference tests (use of Hedonic scale and other scales). Design of experiments and choosing methods of analyzing sensory evaluation data. Factors influencing sensory measurements. The role of sensory evaluation in product quality assurance. Application of sensory evaluation to routine maintenance, shelf-life determination and reference standard for product quality. In-plant sensory evaluation procedures. Computerized sensory evaluation procedure.