INTRODUCTION

TO SENSORY
EVALUATION
MA. THERESA ALCANTARA
LEARNING OUTCOMES
By the end of this lesson, students will:
Understand the concept of sensory evaluation and its importance in food
technology.
Identify key sensory attributes.
Recognize factors influencing sensory perception and their implications in
product development and consumer satisfaction.
Gain insights into various sensory evaluation methods and their
applications in food industry.
SENSORY
EVALUATION
Sensory evaluation Is a
scientific discipline used to
evoke, measure, analyze, and
interpret responses to products
as perceived by the senses of
sight, smell, taste, touch, and
hearing.
-Codex Alimentarius
IMPORTANCE OF
SENSORY EVALUATION
Quality Control
Ensures consistency and maintains high-quality standards in food
production.

Product Development
Guides the creation of new food products tailored to consumer
preferences.

Consumer Satisfaction
Determines consumer acceptance and perception of food products.
SENSORY ATTRIBUTES
Taste
Sweet, sour, salty, bitter, umami.
Aroma
Floral, fruity, spicy, burnt, rancid, fishy
Texture
Crispy, chewy, tender, creamy, viscous, syrupy, creamy, spreadable
Appearance
Shape, color
FACTORS INFLUENCING
SENSORY PERCEPTION
Individual Differences
Variations in taste sensitivity, cultural background, and previous
experiences.

Environment
Lighting, temperature, and background noise can affect sensory
perception.

Psychological Factors
Emotions, expectations, and mood influence taste perception.
SENSORY EVALUATION METHODS
Descriptive Analysis

Used for product development, quality control, and benchmarking

against competitors.
Trained sensory panels quantify and describe the sensory
attributes of food products using predefined terms and intensity
scales. This method provides detailed information about the
sensory profile of products, including taste, aroma, texture, and
appearance.
Instructions: Rate the intensity of each sensory attribute on a scale
from 1 to 10, where 1 is very weak and 10 is very strong. Provide
additional comments or observations as needed.

ATTRIBUTE INTENSITY (1-10)

SWEETNESS
BUTTERINESS
CHOCOLATE FLAVOR
CHEWINESS
CHRUNCHINESS
APPEARANCE
TEXTURE
AROMA
OVERALL LIKING
SENSORY EVALUATION METHODS
Hedonic Testing

Used in assessing consumer acceptance, optimizing product

formulations, and guiding marketing strategies.
Consumer panels evaluate the overall liking and preference of food
products using hedonic scales. This method measures the degree
of pleasure or satisfaction experienced by consumers when
consuming different samples.
Instructions: Rate each sample based on appearance, flavor, texture,
and overall liking on a scale from 1 to 10, where 1 is extremely dislike
and 10 is extremely like. Provide comments or suggestions for
improvement.

OVERALL
SAMPLE APPEARANCE FLAVOR TEXTURE
LIKING
SAMPLE A
SAMPLE B
SAMPLE C
SENSORY EVALUATION METHODS
Discrimination Testing

Used in quality control for assessing changes in product

formulations, and detecting variations in manufacturing processes.
Panelists are asked to identify differences or similarities between
two or more samples. This method determines if there are
perceptible differences between samples based on sensory
attributes.
Instructions: Indicate whether each sample is different from the others
(Yes) or not (No). Provide comments or observations regarding
perceived differences, if any.

SAMPLE CORRECT (YES/NO)

SAMPLE A
SAMPLE B
SAMPLE C
SENSORY EVALUATION METHODS
Check-All-That-Apply (CATA)

Used in order to understand consumer perceptions, identify key

sensory attributes, and as a guide to product development
decisions.
Consumers select all sensory attributes that apply to a product
from a predefined list. This method provides rapid feedback on the
sensory characteristics perceived by consumers.
Instructions: Check all sensory attributes that apply to each sample.
Provide additional comments or observations if necessary.

SAMPLE CORRECT (YES/NO)

SALTY
CRUNCHY
GREASY
POTATO FLAVOR
SEASONING
SENSORY EVALUATION METHODS
Time-Intensity Testing

Used to understanding flavor release dynamics, assessing product

stability during storage, and optimizing product formulations for
prolonged sensory enjoyment.
Panelists evaluate how the intensity of sensory attributes changes
over time during consumption. This method provides information
about the temporal aspects of sensory perception.
 Instructions: Rate the intensity of flavor and cooling sensation at
different time intervals during chewing (e.g., every 30 seconds). Use a
scale from 1 to 10, where 1 is very weak and 10 is very strong.

TIME (SECONDS) FLAVOR INTENSITY MINT FLAVOR

0
30
60
90
120
GUIDELINES FOR
SENSORY EVALUATION
1. Panel Selection
Panels should consist of individuals with no biases and with
adequate sensory acuity.
Panelists should be trained to recognize and describe sensory
attributes consistently.
2. Sample Presentation
Samples should be presented in standardized conditions to
ensure fairness and consistency.
Factors such as lighting, temperature, and background noise
should be controlled.
GUIDELINES FOR
SENSORY EVALUATION
3. Evaluation Procedure
Procedures should be clearly defined and followed to ensure
uniformity and reliability.
Tests should be conducted in a controlled environment to
minimize external influences.
4. Data Analysis
Data collected should be analyzed using appropriate
statistical methods.
Results should be interpreted to draw meaningful conclusions
and make informed decisions.
ACTIVITY 1