SENSORY

EVALUATION

Submitted to:
Mrs. Gillie Calda

Submitted by:
Gatoc, Angelica C.
Rico, Jayson M.
Geroca, Karen M.
1.2 What is sensory evaluation?

 The assessment of all the qualities of a food item as perceived by the human
senses.

 Not merely food “tasting” it can involve describing food color as well as
texture, flavor, aftertaste, aroma, tactile response, and even auditory response.

 Sometimes sensory evaluation is used interchangeably with sensory analysis

and sensory assessment.

What are the 5 senses used in sensory evaluation?

 Visual: product appearance, color.

 Olfactory: product aroma/fragrance.
 Kinesthetic/Tactile: product feel.
 Gustatory: product taste, texture.
 Auditory: sound from use.

Principal uses of sensory techniques:

 Quality control
 Product development
 Research

Factors affecting sensory evaluation:

 Food Choices
 Culture and heritage
 Emotions
 Personal/ Religious beliefs
  Health concern

Sensory attributes

We tend to perceive the attributes of a food item in the following order:

 Appearance/ color
 Odor / aroma / fragrance
 Consistency and texture
 Flavor (aromatics, chemical feeling, taste)

1.3 Terms related to sensory analysis

 Panelists: persons who test the food and judge it is named panel, panelist,
assessors or judge. Panelist may be one person or several hundred depending
on the type of the sensory evaluation method.

 Testing Area: A special room or lab should be designed for carrying the
sensory tests. This room should have partitions to separate panelists and has
suitable stools, proper lighting, openings and a source of water.

 The proper testing time was found to be later morning or mid-afternoon.

  Sensory Evaluation Panels: groups of people who evaluate food samples.

There are 3 main groups:

1. Highly Trained panels: judge the quality based on standards set by

the food industry. Work individually. They had a formal training on sensory
evaluation. In case of trained panelists a number of 4-5 is enough for the test,

2. Semi-trained or Laboratory Panels: Small groups that work at a

company's lab. Help develop new products and determine how to change
existing products. No formal training but has knowledge about sensory
evaluation. A number of 10-20 is preferable.

3. Untrained panels/Consumer Panels: Used to test foods outside the

laboratory (grocery stores, malls, market research forms). No formal training
on sensory evaluation and may or may not have knowledge on sensory
evaluation. For untrained person, the larger the better (at least 100 person)

 Panelist should be of good health and should stop smoking, eating and
drinking before 30 minutes of the test. The panelists should be briefed.

1.4 Sample preparation for sensory evaluation

 Kitchen: a well equipped kitchen is necessary to prepare food samples for

sensory evaluation.

 Number of samples to be given, time or duration between offerings samples,

soaking or using water…etc. are important factors that should be taken into
consideration. Uniformity in samples is important.
 Serving temperature should be selected properly according to the type of
food. For beverage a temperature of 10-15 ºC is suitable while for ice cream a
temperature of -1 ºC is recommended. In hot food like hamburger a
temperature of 60 ºC is advised.

 Containers: colorless or white, identical containers should be used for each

sample to be tested. Disposable paper or plastic containers are preferable.

 Quantity of sample, in the case of difference test, this quantity is 16 ml for

liquid or about 28 g for solid, and in preference test the quantity is doubled.

 Number of sample to be tested by panelist, it is variable and depends on the

type of the food to be tested and the experience of panels. However, a
preliminary test should be conducted to determine how many samples can be
given to the panelists to evaluate them properly.

 Coding which means giving a code or a number to the samples to be tested is

important and should not affect the results. It is not recommended to give
numbers like 1, 2 or A, B; but it is better to code the samples with a three
digits numbers.

 Rinsing is also a step in sensory testing, it is recommended to rinse your

mouth with worm water after testing fatty foods; in cheddar cheese it is
advised to rinse with water, then to wait 5 minutes before testing the next
sample.

 Information about the sample: little information should be given about the
sample to be tested; otherwise the decision of the panels will be affected by
these information. For this reason the persons involved in the preparation of
the tested samples should not be included in the test.
1.5 Methods of sensory evaluation

There are 3 methods of sensory evaluation:

1. Acceptance/preference test
2. Discriminatory test
3. Descriptive test

1.6 Acceptance of Preference Test

 This test is used to determine the relative preference of a panelist among the
given samples.
 Determine the degree of likeness or dislikes of panelist for a given sample.
 These test includes:

1. Paired comparison test

2. Rank scaling test
3. Hedonic scaling test

1. Paired comparison test

 The panelist receives a pair of coded samples and asks which one he
prefers.
2. Rank scaling test

 The panelist receives two or more coded samples and is asked to rank
them according to the increasing intensity of the specific characteristic
(e.g. sweetness) or according to your likeness.

3. Hedonic scaling test

 The panelist receives one or more coded samples and is asked to express
their degree of likeness or dislikes.
 This is the most widely used test.
1.7 Discriminatory test

 Are used to determine if there is a difference between samples.

 This test includes:

1. Triangle test
2. Simple paired comparison
3. Duo-trio test
4. Multiple comparison test

1. Triangle test

 The panelist receives 3 coded samples in which 2 samples are the same and 1
is different.
 2. Simple paired comparison test

 The panelist receives two coded samples and is asked to compare them on
one specific characteristic (e.g. saltier, sweeter)

3. Duo-trio test

 The panelist receives 3 coded samples in which 1 are labelled as “R”

(reference) and 2 are unknown coded samples.
 The panelist is asked to select which 2 unknown samples is similar to the
reference.
 4. Multiple comparison test

 This test is similar to the duo-trio test. The main difference is that 4 or 5
coded samples in one session are presented.

1.8 Descriptive test

 This test is used to assess the nature of the samples.

 Describes the characteristic of the product. This test is used to assess changes
on the attribute of the samples.
 Recommended for highly trained panelist.
 REFERENCES

Gupta, Naveen. 2018. Fish Processing Technology. Oxford Book Company, New
Delhi, India 110002.

Paler-Calmorin, L. 2006. Post-Harvest Fisheries, National Bookstore.

Mandaluyong City 1550.

Panggat, Erlinda B. 1987. A Manual in Product Analysis and Standardization.

Department of fish processing technology College of Fisheries, University of
the Philippines in the Visayas.