Food science -What is Sensory Evaluation

Food science -What is Sensory Evaluation - -Trained...

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What is Sensory Evaluation? Sensory Evaluation: A scientific discipline used to evoke, measure, analyze and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste and hearing. A set of measurement procedures A way to reduce uncertainty and risks in decisions A way to insure cost-efficient delivery of new products with high consumer acceptability Principle of independent judgments – each vote should count same The central Dogma -The sensory test method chosen must fit the objectives of the research question -Corollaries -Appropriate panelists must be selected for the test -Consumers/users for affective tests and screened, trained personnel for descriptive and discrimination tests -Inappropriate questions must NOT be asked of those panelists -Consumers should not be asked for descriptive info
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Unformatted text preview: -Trained panelists should not be asked about their likes and dislikes Sensory Evaluation Tests-Discrimination Tests-Are products different in any way?-Descriptive Analysis-Affective/Hedonic Tests-Are products liked? Which are preferred Discrimination Testing Examples-Triangle Test: Choose the sample that is most different-Duo-trio Test: Choose the sample that matches the reference-Paired comparison: Which sample is sweeter? Examples of discrimination problems-Ingredient substitution-Supplier/raw material change-Shelf life-Packaging change-Processing conditions change-Before a more expensive Consumer test-Note logic: If theres no discrimination, there could be no preference Retronasal Smell-Aromatic flavors are perceived via two routes...
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This note was uploaded on 03/08/2009 for the course FDSC 3940 taught by Professor C.batt during the Spring '08 term at Cornell University (Engineering School).

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Food science -What is Sensory Evaluation - -Trained...

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