SENSORY EVALUATION TECHNIQUES

Food and Society Lesson 9 2011-2012

Lessons objective
Define

the term sensory evaluation Explain the processes involved in sensory evaluation tests Create a sensory evaluation criteria for the selected dish of the region Prepare a sensory evaluation checklist for the dishes of your assigned region

What is the purpose of a sensory evaluation ?

Establishes the value of a commodity Evaluates options to select items Characterizes and examines the quality of food and beverages Used as tool in quality control , product development and research

THE CHAIN OF SENSORY PERCEPTION

THE PROCESS OF EVALUATION

DEFINITION OF THE PROBLEM

TEST DESIGN

INSTRUMENTA-

TION

INTERPRETATION OF RESULTS

SENSORY ATTRIBUTES

Appearance Odour/Aroma/fragrance Consistency and Texture Flavour (aromatics, chemical feelings and taste

APPEARANCE
Size and Shape Surface texture Dullness or shininess

Clarity
Carbonation

Colour
Length thickness

Hue value Chroma of colour

Width Geometric shape Big, small

Haze of transparent Degree of liquid or effervescence Roughness or Observes on evenness solids

Presence or Soft or hard absence of visible Crisp or tough particles

Wet or dry

pouring

ODOR AROMA FRAGRANCE

Aromatics are Amount of volatiles that Volatiles is volatiles that are perceived affected by the enters the nose by the temperature and perceived olfactory and the nature system from a by the of the product olfactory organ substance the mouth

CONSISTENCY AND TEXTURE

Perceived by the sensors in the mouth other than the taste and chemical feelings
Viscosity
Rate of a liquids flow under some force or gravity

Consistency

Texture

Uniformity Stability regularity

Thickness

Runniness
Mouth feel

COMPONENTS OF CONSISTENCY AND TEXTURE

Mechanical Properties
Reaction to stress

Firmness and hardness

force to attain given deformation

Cohesiveness
degree to which sample deforms e.g. cohesive,

chewy ,stiff , viscous

Adhesiveness
force required to remove substance from a given

surface e.g. Sticky , gluey, messy, drag

COMPONENTS OF CONSISTENCY AND TEXTURE

Denseness

compactness of cross section e.g. Dense/heavy, airy/fluffy/light, airy/light, fullness/flimsy

Springiness

rate of return to original shape e.g. springy/rubbery,springy,resilient(tensile and compression)cushy(compression)

 Geometrical Properties-Perception of particles

Smoot hness

COMPONENTS OF CONSISTENCY AND TEXTURE

absence of particles

Gritty

small, hard particles

small part

Grainy Chalky/ powde ry Fibrous Lumpy /bump y

Fine particle, film

Long, stringy particles Large even particles or protrusions

COMPONENTS OF CONSISTENCY AND TEXTURE

Moisture properties-Perception of water, oil

and fat Moistness-amount of wetness, oiliness present

Juicy Oily Greasy Wets down Amount of liquid fat Amount of solid fat

FLAVOR Sum of perceptions resulting from simulation of the sense ends that are grouped together
The chemical The aromatics feeling factors that The taste stimulate nerve Gustatory ends in the soft Olfactory perceptions membranes of the perceptions caused (salty,sweet,sour buccal and nasal by volatile substances released , bitter)caused by cavities (astringency , spice heat, from a product in soluble cooling, bite, the mouth via the substances in the mettalic flavor, posterior nares mouth umami taste)

Noise
Noise produced

during the mastication of foods

Crispy Crunchy Squeak

Characteristics of Human Subjects as Instruments

Very variable amongst themselves

Highly prone to bias

Variable over time

What is the importance of using rating scales in the evaluation?

Gives a definite value for the criteria being evaluated

Lessens subjectivity

Makes evaluation truthful and exact

RATING SCALES
HEDONIC RATING-concerned with pleasure of eating

Like extremely

Dislike slightly

Like very much

Like moderately Like slightly Neither like nor

Dislike

dislike

Moderately Dislike very much Dislike extremely

STATISTICAL MEASUREMENT
Assignment of numbers to objects or

events in a systematic fashion Four levels of measurement scales are commonly distinguished: Nominal Ordinal Interval Ratio

NOMINAL SCALE
List of categories to which objects

can be classified
Data are reflects the classification of

objects into different categories Satisfied, not satisfied Good , very good Acceptable, unacceptable

ORDINAL SCALE
Assigns values to objects based on their

ranking with respect to one another

For scale of 0-10 to indicate degree of

acceptability in some condition, from 0 (not acceptable ) to 10 (highly acceptable )

Seatwork /Assignment
Make your criteria for sensory

evaluation Refer to the characteristic of the cuisine and presentation

Assign a rating scale for the

checklist

SCENARIO
You school is coming up with the Culinary Skills Competition. Being one of the officers of the HRM Club, you were task to chair the committee on the Global Cuisine Challengethe game which aims to identify the best team to produce and present the most authentic

cuisine from a selected region from Asia and the Pacific Rim to Americas and Europe. More so, you are to head the board of judges in the evaluation of the food and drink to be presented. Your club adviser told you to get ready with your evaluation tools. Since a debriefing is expected, you have to be ready to present a report on your evaluation.

 Identify an appropriate rating scale with

criteria and value to determine the acceptability and quality of food and drink by constructing a sensory evaluation checklist (e.g. role of the five senses, primary tastes and taste sensitivity, importance of smell, detection and perception of flavour and texture)to determine the acceptability of food and drink in a given region. Use hedonic, numeric criteria and values for your rating scale. (10.3.2)

 Evaluate the inter-relationship between

food and beverage and the five senses by comparing the regional food and beverage items that the contestants have prepared, taking note of the primary tastes and taste sensitivity of each dish, the importance of smell in the detection and perception of flavour and texture. (10.3.1)

 Apply

various sensory evaluation techniques to access the acceptability and quality of food and drink by recording and analyzing results of the evaluation checklist, assessing and interpreting sensory perceptions, and presenting results for the food and beverage items presented. (10.3.3)

 Present and interpret the

results of the assessment through a critique of each regional food and drink presented. (10.3.4)

 Define evaluation techniques and criteria for evaluation of the food

and drink experience by making reasoned judgement based on available information and coming up with recommendations for improvement for the regional food and beverage items presented. (10. 4.1)

 Evaluate different food

and drink experiences by justifying the nature of food and drink experience,

 Justify the outcomes of the

evaluation by appraising the acceptability and quality of food and drink in a chosen region. (10.4.3)

 Make

valid recommendations for improvement in the quality of food and drink presented. (10.4.4)

GRADING:
Pass All criteria identified in the assignments are met. Merit Must firstly achieve all conditions for a Pass.
Effective judgement has been made and complex

problems with more than one variable have been expressed (M1) Relevant theories and techniques have been applied and a range of sources of information has been used (M2) The appropriate structure and approach has been used and there is a coherent, logical development of principles/concepts for the intended audience (M3)

GRADING:
Must firstly achieve all conditions for a Merit.
The validity of results has been evaluated

using defined criteria. ( D1) Substantial activities, projects or investigations have been planned, managed and organized and activities have been managed ( D2) Convergent and lateral thinking have been applied. ( D3)

SUBMISSION DATE
12TH WEEK
ST 2.5 1

HOURS CHECKING FINAL SUBMISSION 1800 HRS

SAMPLE EVALUATION CHECKLIST

DESSERT CREPE SUZETTE

CRITERIA

1 Unacceptable

2 Needs improvement

3 acceptable

4 Very acceptable

5 Excellent quality

APPEARANCE Crepe should be brown toffee color Crepe should be thin and folded Zest of orange should be visible