12.2 Sensory evaluation methods

Sensory evaluation methods are crucial for understanding how people perceive food. From discriminative tests to descriptive analysis and affective tests, these tools help food scientists measure differences, describe characteristics, and gauge consumer preferences.

These methods provide valuable data for product development and quality control. By using techniques like triangle tests, QDA, and hedonic scales, food companies can create products that not only taste great but also meet consumer expectations.

Discriminative Tests

Triangle Test and Paired Comparison

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• Triangle test presents three samples to panelists, two identical and one different
  • Panelists must identify the odd sample
  • Determines if a perceptible sensory difference exists between two products (orange juice with pulp vs. without pulp)
• Paired comparison test presents two samples to panelists
  • Panelists must identify which sample has more of a specific attribute (sweetness, crunchiness)
  • Determines if there is a perceptible difference in a specific attribute between two products (two brands of potato chips)

Ranking Test

• Ranking test presents multiple samples to panelists simultaneously
• Panelists must rank samples according to the intensity of a specific attribute or overall preference
• Determines the relative differences among several products for a specific attribute (ranking salsa brands from mildest to spiciest)
• Allows for comparison of multiple products at once (ranking different varieties of apples by sweetness)

Descriptive Analysis Methods

Quantitative Descriptive Analysis (QDA)

• QDA is a comprehensive and detailed descriptive analysis method
• Trained panelists develop a set of descriptive terms (attributes) to describe the sensory characteristics of a product (appearance, aroma, flavor, texture)
• Panelists rate the intensity of each attribute on a scale (usually 0-15)
• Provides a quantitative sensory profile of a product (a graph showing the intensity ratings for each attribute of a wine)

Time-Intensity Method and Free Choice Profiling

• Time-Intensity method measures the intensity of a specific attribute over time
  • Panelists continuously rate the intensity of an attribute from the moment they perceive it until it disappears
  • Captures the dynamic nature of sensory perception (the changing intensity of bitterness in a dark chocolate bar as it melts in the mouth)
• Free Choice Profiling allows panelists to use their own descriptive terms
  • Each panelist develops their own set of attributes to describe the products
  • Data analysis is more complex due to the individual attribute sets
  • Useful when a common descriptive language is difficult to develop (evaluating complex products like perfumes)

Affective Tests

Hedonic Scale

• Hedonic scale is the most common affective test
• Measures the degree of liking or preference for a product
• Panelists rate their liking on a scale, typically 9-point (1=dislike extremely, 9=like extremely)
• Provides insights into consumer acceptance and preference (determining the most liked formulation of a new snack bar)
• Can be used with untrained consumers (testing the acceptability of a new flavor of ice cream with a large consumer panel)