Sensory evaluation in food

industry

Dr. Szab P. Balzs

TMOP-4.1.1.C-12/1/KONV-2012-0014
lelmiszerbiztonsg s gasztronmia vonatkozs egyetemi
egyttmkds, DE-SZTE-EKF-NYME projekt segtsgvel jtt
ltre
 Sensory Evaluation
1. The aim of the sensory evaluation

The aim is to determine the food quality characteristics and the degree of compliance with the
legal requirements and consumer habits.
The first and most important parameter of food is the sensory characteristics.
It is complex property, and it is an opinion about the product itself, which can not be replaced
by any other method.

Sensory properties

Convenience
Package quality
Food Quality

Chemical Physical Food Hygiene

properties properties properties

Figure 1. Food quality

The aim of the sensory testing is to describe the product. Distinguishing two or more
products: are there any differences between the quality, its magnitude and direction.
Performing: the expert or the consumer. So the enjoyment is the sum of the organoleptic
characteristics.
Application:
Industry or official quality control
The impact of technological and receipe change
Determine shelf life
Product Development
Consumer like
Competitive product

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Sensory analysis of food: it is examined with the human sense. Determine the organoleptic
properties of the product, and the enjoyment of the products. Sensory science is the study of
the reactions of the five senses, these are sight, hearing, smell, taste and touch. It helps to
know the characteristics of physical matter.
The machines are the human senses (See the Table 1.):
tongue and oral cavity
nose
skin touch
eye
ears

Table 1. The human senses

Behaviour Eye Nose Tongue Finger Ear

Color X

Surface X X X

Shape X X

Taste X X

Odor X

Aroma X

Elasticity X X

Hardness X X

Roughness X X

Crispness X X X

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 Sensory properties

External appearance Taste Odor Texture

Colour Shape Touch Flexibility

Basic flavor Odor in the

mouth

Sweet Salt Sour Bitter Metalline Umami

Figure 2. The sensory properties

2. Objective measurement of sensory properties

During the organoleptic testing, we can not eliminate the subjectivity of consumers. But this
isnt a problem, becuse the judgement is based on the overall properties of the product. With
instruments we can measure only one behaviour.
It is very important to know the preferences of the consumers and perceptions of the sensory
characteristics of food products for food manufacturers.

Measurement of Taste and Odor:

Determination the sweet taste: measure the sugar content
Determination of salty taste: measure the sodium chloride content
Acidity: pH measurement
Rancid taste: TBA number, peroxide number determination
Aromas: gas chromatograph, liquid chromatograph, electronic nose

2.1. Texture analysis

These methods measure the mechanical properties of products; especially deformation

modulus, breaking force and work, measuring by compressional procedure, etc.
Penetrometer: A penetrometer is a device to test the strength of a material. They are usually
round or cone shaped. The penetrometer is dropped on the test subject or pressed against it.
Texture analizer: The instrument measures the pressure power on the products, due to the way
that the pressure head has taken. The machine records data during the measurement, and
draws the load extension curve (with mm on the X axis and Newton on the Y axis).

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2.2. Colour measurement

The human eye is very sensitive, so it is very difficult task to imitate it.
Spectrophotometry: A spectrophotometer is employed to measure the amount of light that a
sample absorbs. The instrument operates by passing a beam of light through a sample and
measuring the intensity of light reaching a detector.
Surface color measurement: the surface is measured by uniformly light, then measure the
reflected light. It is measured after calibration (Color Standards).

3. Sensory properties

Appearance - Sight

Sight gives information about the size, the colour, the shape, the texture, etc. of the products.
The human visual system detects the light of the wavelenghts from about 400 nanometers
(violet) to about 700 nanometers (red).
Colour and form
Visually observed.
Visible wavelength
Range 360-780 nm
Light= It is a reflected electromagnetic radiation by the object

Retina - the light-sensitive

receptors
Pin (daylight, color)
stick (in the evening, gray)

The colour mixing is created in the eye, it depents on stimulates of the incoming light (the
receptors are stimulates).

Figure 3. Parts of the human eye (http://www.aboutcancer.com/radiation_to_the_eye.htm)

17000 hue, intensity grade 300 = 5 million hue colours. The colour blindness is the lack of the
receptors (0.8% of men (inherited); 0.4% of women; the eye gets tired).

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Taste

This sensory depends on our taste buds. Taste buds, located on small bumps on the tongue
called fungiform papillae (these are made up of about 50 to 150 taste receptor cells). On the
surface of these cells are receptors that bind to small molecules related to flavor.
Children: 4000-6000 taste buds
Adults: 2000-3000
Elderly: 500-1000

Figure 4. Taste buds of the human tongue

(http://printablecolouringpages.co.uk/?s=taste+buds)

Figure 5. The sensitivity of the tongue surface

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The basic flavors:
Sweet (sucrose)
Salty (NaCl) - the receptors taste the sodium ions.
Sour (citric acid) - Sour receptors detect the protons liberated by sour substances
(acids).
Bitter (quinine sulfate)

And the new flavors:

Metal (ferrous sulfate)
Umami (monosodium glutamate)

The new flavour is the umami. It means Gorgeous taste in Japanese. Far Eastern cuisine
is based on it (broth flavor). Additives, flavor enhancer (E 621), glutamate sensitivity
(American population 2%). This is the syndrome of Chinese restaurants: sweating, feeling
hot, tinnitus.

Figure 6. Connection between the NaCl and glutamate

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Table 2. The glutamate content
Glutamate, mg/100 g

chicken 44

beef 33

pork 23

parmesan cheese 1200

Camembert 390

tomatoes 292

potato 180

broccoli 115

Breast Milk 22

cow Milk 2

Odor - Smell

Mammals have the most advanced sense of smell: the dogs is the best, peoples is moderate
(4000 odor), and whales have none.
Smelling: the nasal cavity in the rear of the olfactory receptors (1-2 million) covered with
olfactory neuroepithelium, an area of 500 mm2. The olfactory epithelium - a fat - thin mucus
covered. Each has its own smell receptors.
Smell Test determines the property group of the quality ratings. The indicator, which indicates
the possible deterioration. The taste buds and olfactory function are interrelated:
Taste - saliva-soluble solids or aqueous solutions detection
Smell - water or fat soluble gaseous detection
Odors - volatile organic compounds in general. The temperature determines the volatility of
odors.

6 main olfactory (Henning's smell prism, 1916):

flower-like
spicy
fruit-like
resinous
rotten
burnt

Smell is influenced by the temperature, the moisture content, the age.

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 Figure 7. Strawberry flavor popularity

Figure 8. Lavender oil popularity

Texture - Touch

The first input is visual the second is touch. The texture is very complex.
The texture is related property between physical condition (texture, consistency) and structure
(texture), which is detected visually, auditory and touch. Consistency is the connection among
food components (More or less). Texture, we perceive it in the mouth. This the most complex
property group.
There are three groups:
1. Mechanical properties: hardness, cohesion, viscosity, adhesion, flexibility, fragility.

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2. Geometric texture characteristics: Grain size, granular shape.
3. Special texture features: moisture and fat content-related (eg. involving the mouth).

Our senses are changing: aging with the age, if one sense fails, the other senses are amplified
(blindness - hearing). After the death they disappear (vision - taste - smell - touch hearing).

4. The panelists

The panelists are people who test the food and judge it. A panelist can be one person or
several hundred. It depends on the type of the sensory method.

Table 3. The panelist behaviour

Training Specific Investigation
Consumer - numerous popularity opinion
Panelist + sensitive, difference, attribution
product knowledge product
development

Expert + product knowledge, research value judgment

property, failure,
concept,
term

The panelist must be free from the following problems: taste and odor perception disorders,
colour blindness, denture defects. The panelists must be trained.

Selection and training of panelists (ISO 8568-1):

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 Recruitment, pre-selection and
recording (motivation, health Training: General principles and
status) methods

Selection for specific purposes

Performance monitoring

Expert training

Figure 9. Selection and training of panelists (ISO 8568-1)

The panelists can be classified in three groups (trained panelists, semi trained panelists,
untrained panelists). In case of trained panelists 4-5 people is enough for the test. In case of
semi trained panelist 10-20 people is preferable. In case of untrained people, the largest
number is the best.
Panelist should be of good health and should stop smoking, eating and drinking before 30
minutes of the test. Factors affecting judge sensitivity:
Health
Smoking
Memory
Motivation

The panelist mental fitness:

positive attitude
emotional factors suppression
lack of prejudice
incorruptibility good sensory memory reliability
thoroughness
analyzing and synthesizing ability
sense of responsibility
accuracy
prudence quietude
solid character
discipline conscientiousness
perseverance concentration
critical and self-critical approach
balance

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The criteria of panelist:
Physiological factors - sound system senses.
Individual endowments; age-related changes in abilities.
You shall have no aversion to the food product to be tested.
Do not be allergic.
Mental condition is appropriate.
Physical avoid congestion.

Information about the panelist:

Expected loading rate.
Interest and willingness, motivation.
Availability (nature of work, the boss's contribution).
Known limitations exploration (medicine, smoking, allergies, psychological load,
etc.).

Analysis of Physiological fitness:

Real skills exploration and development, basic testing and product testing.

Analysis of Psychological fitness:

Concentration Skill.
Taste, color and odor memory (the weakest color, taste and odor memory = talent, but
improved).
Duration of Criticism.
Suffer the decision situation.
Associative and selection skills.
Attitude.

Training of panelist and experts

Colour
Colour Detection.
Colour Laying ability - color intensity ranking.
Odor
Olfactory Ability, odor recognition.
Taste
Taste recognition.
Taste threshold.
Concentration difference.

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Colour
Colour vision testing.
Ishihara test (eye color vision test, color blindness).

Figure 10. Ishihara test

Colour Detection and Ranking

Hungarian standard: MSZ 7304/12: 1982

30 colours in random order solution.

3 colours (green - lichtgrn, yellow - chrysoin red - azorubine).
10 members dilution series.
Separation by colour.
Creation of colour intensity.
The sample code numbers are written on the evaluation board.
Error is not allowed (the so-called. zero defective test).

Figure 11. Colour test test tube

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Table 4. Colour test sheet
Sequence Code number
red yellow green
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Name:
Date:
Wellbeing:

Odor

Hungarian standard MSZ 7304/10:1982

Table 5. Odor sample (example)
Reagent Typical odor Concentration Solvemt
Ammonia stall 1% water
Benzaldehyde bitter almonds 1% 60%-os ethanol

Butyric acid sweat 10% water

Acetic acid vinegar 8% water
Amyl acetate nail polish 10% 60%-os ethanol
Camphor camphor 3 g/100 cm3 60%-os ethanol
Phenol hospital 10 g/100 cm3 30%-os ethanol
Vanillin vanilla 10 g/100 cm3 30%-os ethanol
Acetophenone orange 1 g/100 cm3 60%-os ethanol
Anethole cumin 1 g/100 cm3 60%-os ethanol

Different odors, dropping wadding.

Open - one by one, smell a few times and then close them before opening the next
sample.

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 After several snorting, describes its name, or writes about the odor impact.

Figure 12. Bottles with different odor sample

Table 6. Odor test sheet

Code number Odor name Odor periphrasis

1.
2.
3.
4.
5.
Name:
Date:
Wellbeing:

Taste

Hungarian standard MSZ ISO 3972:2003

Table 7. Taste sample (example)
Taste Reference material Concentration, g/dm3

Sour citric acid 0.43

Bitter caffeine 0.195

Salty sodium chloride 1.19

Sweet saccharose 5.76

Glutamate natrium-glutamate 0.595

Metallic iron (II) sulfate heptahydrate 0.00475

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Table 8. Taste test sheet
Code Neutral Sour Bitter Salty Sweet Umami Metallic
number
x
x
x
x
x
x
x
x
x
Name:
Date:
Wellbeing:

Taste value

Hungarian standard MSZ ISO 3972:2003

Table 9. Taste value examples
Dilution Sour Bitter Salty Sweet Glutamate Metallic
3
g/dm g/dm3 g/dm3 g/dm3 g/dm3 g/dm3

0 1.20 0.54 4.00 24.00 2.00 0.0160

1 0.60 0.27 2.00 12.00 1.00 0.0080
2 0.48 0.22 1.40 7.20 0.70 0.0056
3 0.38 0.17 0.98 4.32 0.49 0.0039
4 0.31 0.14 0.69 2.59 0.34 0.0027
5 0.25 0.11 0.48 1.56 0.24 0.0019
6 0.20 0.09 0.34 0.94 0.17 0.0013
7 0.16 0.07 0.24 0.55 0.12 0.0009
8 0.13 0.06 0.16 0.34 0.08 0.0007

Increasing concentrations, one taste, 8 sample.

Mark the sample which clearly identify the basic taste.

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 Table 10. Taste value sheet
1. 2. 3. 4. 5. 6. 7. 8.
Code
Taste - - sweet
Name:
Date:
Wellbeing:

Concentration Difference

MSZ ISO 3972: 2003

Same flavour samples.
Concentration is different.
Taste the sample and assign the higher concentration, and select the basic taste.
Repeated tasting is allowed.

Table 11. Concetration difference sheet (example)

Code number
Weaker Stronger
1.
2.
3.
4.
5.
6.
7.
8.
Name:
Date:
Wellbeing:

Mistakes
Sensory, first detection: eg .: appealing packaging.
Expectations: positive - negative bias.
Habituation: a large number of samples, small differences.
Contrast: too much difference.
Use the middle values.

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The issues are for example

Consumer
Which product do you like better?
What is the ideal property to the intensity of a product?

Panelists / expert
Analytical issues.
Is there a difference between the samples?

What is the difference?

What qualities associated to the sample?
NOT: How do you like the sample?
Consumer criticism (popularity)
Market Research.
No product tasting.
Filling paper.
It happens in the shop.
Target Groups.

Children has easy tasks:

Europe

Figure 13. Figures in Europe

USA

Figure 14. Figures is USA

Blind Test
The example was: taste pudding
Red products pudding: The taste was: raspberry / strawberry / cherry flavor
Blind test: The pudding was lemon / apple taste

Panelist review
Simple Difference - which sample is different?
Triangle test
Duo-trio test
Directional Difference - which sample is sweeter?
Paired comparison test
Ranking test
Scoring or Scaling - how hard is the sample?

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5. The group of the Sensory Test Method

Discrimination/Difference Test
Ranking
Scaling
Consumer preference tests (Difference tests; Ranking; Scaling)

5.1. Discrimination/Difference tests

Difference tests are the simplest test of the food product testing. They are used to determine:
whether there is or not a difference between two samples or one sample is preffered to
another. This method is a routine quality control and the effects of change is monitoring in
production. This test is a good step to determine the complex sensory evaluation of the
products. Commonly Used Difference Tests:
Paired comparison
two samples compared, one to be selected (1-tailed)
where preference is asked either sample can be correct (2-tailed)
Triangle test
only one response can be correct
Difference to refference/control
duo-trio
multiple comparison

5.2. Ranking Procedures

In this test there are three or more samples (max 6 samples), which are presented at the same
time. They are coded, and there is no information about the samples.

5.3. Scaling procedures

Scale isthe instrument used by panelists to make explicit their perception. Scaling Types
of Scale: Verbal, Numerical, Line.

6. Descriptive method/test

This is the basic type of sensory test. Examine for example:

How the sample meet the requirements.
Recorded the sample positive and negative features.
The test page, select the characteristic property.
Use: quality control, competitive products, product development, research.
Simple questionnaire method, products discription.

This test examines the followings: Appearance characteristics (colour, size, geometry, etc.);
Aroma Characteristics; Flavour characteristics (salty, sweet, etc, or olfectory sensations); Oral
texture characteristics (hardness, viscosity, etc.); Geometrical parameters (size, shape);
Fat/moisture parameters; Skinfeel characteristics (mechanical, geometrical).

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Example
Chocolate investigation questionnaire
Table 12. Chocolate investigation
External Fragrance Flavor Texture
properties
+ dark brown intensive cocoa characteristic
uniform color fruity harmonic soft
bright aromatic sweet creamy
shell fracture harmonic bitter homogeneous
sour easy to melt
spicy velvety
- gray unpleasant unpleasant granular
sallow foreign foreign friable
spotted rancid rancid lumpy
unclear too aromatic burnt gooey
porous burnt soapy tallowy
foreign too aromatic melt too quickly
tasteless not melt

7. Difference test

This test is easy, it examines the difference between the two samples (slight, just noticeable
differences). Behaviours are the following:
Some sensory tested.
Use: food ratings, product development.
Changing the production technology, product competition.

Based on the type of questioning:

1. General: Is there a difference between the two samples? yes, no
2. Directional: Which sample is saltier? greater than
3. Popular: Which sample is better? better, worse

Simple difference

Training method, used memory capacity building.

A sample is the base sample.
Memorize the properties of the samples.
A' or 'B' sample is the same as the base sample.
Included hitting probabilities .

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Example: Same like the base sample?

Table 13. Results of different test (example)

Sample 1. Panelist 2. Panelist 3. Panelist
1. different different different
2. same same same
3. same different same
4. different same same
5. different different different
6. same same different
summary 5 correct 5 correct 5 correct
1 incorrect 1 incorrect 1 incorrect
summary 6 exercises x 3 panelists = 18 results
15 correct
3 incorrect

Evaluation:

1. Expect: there is a difference

Table 14. Evaluation, if the expect is there is a difference

Number of Number of correct
the results
examination
95% 99% 99.9%
5 5 - -
10 9 10 10
15 12 13 14
18 13 15 16
20 15 16 18
50 32 34 37

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2. Expect: there isnt a difference

Table 15. Evaluation, if the expect is there isnt a difference

Number of Number of correct
the results
examination
95% 99% 99.9%
5 5 - -
10 9 10 -
15 12 13 14
18 14 15 17
20 15 17 18
50 32 35 37

There is a difference between the two samples (99% probability).

Paired comparison method/test

This is the easiest method, because the judges give samples in pair. The question is: Which
pair is the same? Included hitting probabilities

Example: Practical tasks (cream of wheat with sweetener)

Is there any difference between the sample pairs?

Table 16. Results of paired comparison test (example)
Sample 1. Panelist 2. Panelist 3. Panelist
A B yes yes no
B B no no no
A A no nincs no
B A yes yes yes
B A no yes no
A A no no yes
summary 5 correct 6 correct 3 correct
1 incorrect 0 incorrect 3 incorrect
summary 6 exercises x 3 panelist = 18 results
14 correct
4 incorrect

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Evaluation:
1. Expect: there is a difference

Table 17. Evaluation, if the expect is there is a difference

Number of Number of correct
the results
examination
95% 99% 99.9%
5 5 - -
10 9 10 10
15 12 13 14
18 13 15 16
20 15 16 18
50 32 34 37

2. Expect: there isnt a difference

Table 18. Evaluation, if the expect is there isnt a difference

Number of Number of correct
the results
examination
95% 99% 99.9%
5 5 - -
10 9 10 -
15 12 13 14
18 14 15 17
20 15 17 18
50 32 35 37

There is a difference between the two samples (99% probability).

Duo Trio method

One sample is the base sample.

Judges give sample in pairs.
Which pair is the same with the base sample.
We dont use the same sample.
Included hitting probabilities .

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Example:

Which sample is identical to the base model (B)?

Table 19. Results of Duo Trio method (example)

Sample 1. Panelist 2. Panelist 3. Panelist
A B 2 1 (wrong) 2
A B 2 2 1 (wrong)
B A 1 1 1
A B 2 2 2
B A 1 1 1
B A 1 1 2 (wrong)
summary 6 correct 5 correct 4 correct
0 incorrect 1 incorrect 2 incorrect
summary 6 exercises x 3 panelist = 18 results
15 correct
3 incorrect

Evaluation:

1. Expect: there is a difference

Table 20. Evaluation, if the expect is there is a difference

Number of Number of correct
the results
examination
95% 99% 99.9%
5 5 - -
10 9 10 10
15 12 13 14
18 13 15 16
20 15 16 18
50 32 34 37

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2. Expect: there isnt a difference

Table 21. Evaluation, if the expect is there isnt a difference

Number of Number of correct
the results
examination
95% 99% 99.9%
5 5 - -
10 9 10 -
15 12 13 14
18 14 15 17
20 15 17 18
50 32 35 37

There is a difference between the two samples (99% probability).

Triangle method

Judges give three samples.

The question is: which samples are the same.
Included hitting probabilities 1/3.

Example:
Which sample is different?

Table 22. Results of Triangle method (example)

Sample 1. Panelist 2. Panelist 3. Panelist
A B B 2 (wrong) 2 (wrong) 2 (wrong)
B A B 2 3 (wrong) 2
A B B 1 1 1
summary 2 correct 1 correct 2 correct
1 incorrect 2 incorrect 1 incorrect
summary 3 exercises x 3 panelist = 9 results
5 correct
4 incorrect

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Evaluation:

Table 23. Evaluation of Triangle method (example)

Number of Number of correct
the results
examination
95% 99% 99.9%
5 4 5 -
9 6 7 8
10 7 8 9
15 9 10 12
20 11 13 14
50 24 26 28

There is no difference between the two samples.

8. Ranking method
A lot of samples can be compared.
Use:
competitions, setting up quality rankings
product develop, comparing different receip
consumer Testing
Ranking the samples, the basis is the specified characteristics.

Example:

Table 24. Results of Ranking (example)

A sample B sample C sample D sample
1. panelist 1 2 4 3
2. panelist 2 1 3 4
3. panelist 1 3 4 2
4. panelist 1 3 2 4
5. panelist 3 2 4 1
Rank total 8 11 17 14
Rank index = 1.6 2.2 3.4 2.8
Rank total
Number of the panelist

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9. Scoring method

This is the most widespread method.

The panelist investigates all the organoleptic properties of food (for example: taste,
smell, texture).
The panelists give number to the properties.

Conditions
Qualified panelist.
Knowledge of the product.
Aware of requirements.
Find characteristics (eg. rotten odor, discoloration)
Appearance (packaging, shape, size, surface area).
Color (intensity, uniformity, homogeneity).
Odor
Taste
Texture (hardness, juiciness, fatness).

100-point method
Negative scoring method.
Shortcomings of the property group, flaws are downgraded.
Error-driven method.
Meat industry, refrigeration industry, canning industry uses.
Evaluation
Determination the property of the group.
Determination the maximum possible score.
Determination the depreciates property.
Averaged the scores.

Table 25. Score sheet of 100-point method

Name of the Color (max Odor (max Taste Texture Total score
product 20) 20) (max 40) (max 20) (max 100)

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Classification

The averaged scores of each organoleptic properties must be greater than 0.

Table 26. Quality class of 100-points method

Quality Whole points Taste points

Excellent 95 36

I.class 80 28

II. class 65 25

20-point method
Positive scoring method.
Defining the attribute of the group.
Maximum 5 points of attribute group.
5 points = excellent point
4 points = good
3 points = satisfactory
2 points = less satisfactory
1 point = unsatisfactory
The highest possible score is 20.
The factor means the weight of the property group.
Use in all industries.

Factors are determined by experts.

Table 27. Factors of the 20-point methods

Attribute Importance Factor

Appearance 10 0.4

Color 10 0.4

Odor 20 0.8

Taste 50 2

Texture 10 0.4

Totel score 100 4

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Table 28. Score sheet of the 20-point methods

Total
Appearance Color Odor Taste Texture
Product score
(max 5) (max 5) (max 5) (max 5) (max 5)
(max 20)

Point

Motivation
Score X
factor

Qualification

Table 29. Quality class of 20-point methods

Categories Total score

excellent 17.6 20.0

good 15.2 17.5
satisfactory 13.2 15.1
less satisfactory 11.2 13.1
unsatisfactory <11.2

10. Profile analysis

This is the most comprehensive and demanding sensory method, which is used in analysis,
product development. In this method all behaviour of the products is examined (described and
evaluated numerically) and the product changes. This method needs preparation and it is time-
consuming, so it is not a routine testing.

The sensory profile quality depends on the appropriateness of the panelists.

Selection, Training, Testing.
Adequate training of the panelist is very important.
The training is directed, the type of product and its components.
Regular training.
The panelist will determine the profile when they are well trained.
The product features can be used to display a graphical representation (bar graph, line
graph, web graph, histogram).

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11. Food certification

It determines the quality characteristics of the product and examines the compliance in
connection with the legal requirements and consumer habits.

Sensory quality
The sensory quality is very important in the food industry.
It is a decisive factor in the decision of customers (same as the price).
The training of the consumer groups is very important.

Conditions of the organoleptic method

1. Selection of the panelist (personal condition).

2. Award spaces (material conditions).
3. Judgement execution.

10.1. Preparation and evaluation isolation room

In the room the environmental controls are very important. The temperature should be
between 22-24 oC, the humidity 45-55 %. The lighting is between 300-800 lux. The wall of
the rooom is white.

Hungarian standard MSZ 7304/2:1977

Preparation room:
Near to the panelist room (transfer window).
Well-lit, well ventilated, easy to clean surface.
Refrigerator, stove, slicing, shredding equipment.
Dishwasher.
Trays, dishes of the same color and size, high surface area, seamless tabletop.
Shelves, cabinets.

Award spaces/panelist room:

Noise and odor free.
Draft-free, ventilated.
Well-lit (changeable colour).
20-22 C, 50-70% relative humidity.
Bright pastel-colored furniture and wall coverings.
Separation of reviewers.

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 Figure 15. Panelist room

10.2. The management of criticism

Sampling
Random.
Unopened packaging.
Note the features.
Model designation (coded).
Preparation packed photo.

Sample Storage
Typical product temperature.

Sample Preparation
Depending on the product (cold and hot).
Sliced, thickness observed.
Code (three-digit number that can not be inferred signal).
Setting up the order, smell, taste intensity according to the increase.
Served in the same way.
Preparation photo.

Investigation
Before, during prohibited tobacco, alcohol, coffee, spicy food consumption.
No communication, (oral or facial).
Neutralization, water, biscuits, apples, cheese.
Evaluation order: Appearance shape, surface, cut sheet, colour, odor, taste, texture.
Filling score sheet.

Evaluation
Write report.

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References

1. Irfan Hashmi (2007): Sensory evaluation techniques, 18th Annual IAOM Conference
(MEA District) Muscat-Oman, ppt
2. ISO 8568-1
3. Molnr, P. (1991): lelmiszerek rzkszervi vizsglata, Akadmiai Kiad Budapest
4. MSZ 7304/10:1982
5. MSZ 7304/12: 1982
6. MSZ 7304/2:1977
7. MSZ ISO 3972: 2003
8. MSZ ISO 3972:2003
9. MSZ ISO 3972:2003
10. Piggott, J.R. (1988): Sensory analysis of food, Elservier Applied science, London and
New York
11. Sung Eun Choi: Sensory Evaluation, Jones & Bartlett Learning.

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