Enabling Innovation Getting Started With Sensory Evaluation - PowerPoint PPT Presentation

Enabling Innovation Getting Started With Sensory Evaluation

Introduction I want to do some sensory…. What do you want to find out ? What will you use data for? What actions will you take in response to data?

Introduction SUBJECTIVE Opinions Sight Preferences Expectations Aromas SENSOR SENSORY Y Mouthfeel RESPON RESP ONSES SES & OBJECTIVE Trigeminal Differences / similarities Sound Taste sensations Descriptions Intensity

CONSUMERS Focus group Benchmarking Market awareness / competitor analysis Test Preference Tests Preference Tests Existing Product New Product Development Shelf life determination Development (EPD) (NPD) Discrimination Can people notice the change Discrimination Tests Acceptance Tests /Descriptive Tests made? FACTORY FACTORY Product Sensory spec Goods in Purchasing Manufacturing process Process Raw material spec: Sensory Control parameters Storage Descriptive Test Quality Monitoring (QA / QC) Sales Product Sensory spec Descriptive Tests Customer Sensory spec Marketing Descriptive Test Discrimination Tests Difference from CONSUMERS CONSUMERS Label descriptions /advertising control tests

CONSUMERS Focus group What are consumer Benchmarking How does my product taste expectations? compared to the Market awareness / competitor analysis Test competition? Which does the consumer Preference Tests prefer? Which does the consumer Preference Tests Existing Product prefer? New Product Development Shelf life determination Development (EPD) (NPD) Discrimination How long before it tastes Does the consumer like this Discrimination Tests Can people notice the change Acceptance Tests /Descriptive Tests different? made? ? And by how much ? FACTORY FACTORY Product Sensory spec Goods in Purchasing Manufacturing process Process Raw material spec: Sensory Control parameters Storage How is my product Descriptive Test Quality Monitoring (QA / QC) effected by the supply chain? ‘Buy backs’ Sales Product Sensory spec Customer Sensory spec Discrimination Tests Is it consistent to last batch? Marketing How to use sensory as a Descriptive Test selling point ? How is it different? Informs Descriptive Tests root cause analysis. Difference from Is this adequate quality? Hold CONSUMERS CONSUMERS Label descriptions /advertising control tests / release decisions.

Research & Controlled Studies

Sensory evaluation for SMEs – market awareness Benchmarking posh chocolates - Christmas Market:

Sensory evaluation for SMEs – sorting based on sensory profile Cider “Napping” – Dad’s Dining Room Table

Sensory evaluation for SMEs – looking for a difference Discrimination Test, Apple Juice - Bramley Apple Festival Southwell Minister

Sensory evaluation for SMEs – checking there’s no difference Triangle Test, Botanical Extracts – At a grower / supplier’s farm office, Hungary

Sensory evaluation for SMEs – Descriptive Profile & Ranking Test Part 1: Beer Profiling – Pub in Derby (local beer drinkers) Part 2: Beer Ranking – My Dining Room Table!

Practical – Basic Taste Recognition You will taste solutions of the basic tastes using store cupboard ingredients. Do not contain: • any of the official allergens as listed in 1169/2011 • alcohol Vegan and vegetarian-friendly. IF THERE IS ANYTHING ELSE YOU DON’T WANT TO CONSUME TELL ME NOW …

Basic Tastes - Recognition Test Answers 658 705 319 548 536 310

Discrimination Tests – THE TRIANGLE TEST Scenario: Artisan Elderflower drink Production Manager: “I can make an efficiency saving by changing the process”. Owner: “Great, but won’t that affect the flavour of the drink…. ?” Technical Manager: “The difference from trial runs is certainly not that huge…”

Golden Rules for Sensory PEOPLE: 1. Use a group of people to make sensory assessments. 2. Be aware of individual differences in detection / perception. 3. Avoid coffee, mouth wash and smoking 2 hours before assessment. Samples type tested Palate cleanser 4. Use palate cleansers: Most products Still, unchlorinated water (not mineral water). (and leave time to palate Products with strong flavours or tastes + Plain crackers/ water biscuits. Unflavoured, cleanse). that might persist no salt. e.g.: beer bitterness / spicy food / artificial sweeteners For spicy food – milk. 6. Don’t do too many Fatty /creamy / oily products Slice bland apple (e.g: Gala) samples / have breaks . Products high in astringency Due diligence – 0.1% pectin solution 7. e.g.: tea (other products high in polyphenols – food safety. cider, rhubarb, cranberry juice) Piece of melon

Golden Rules for Sensory SAMPLES 4. CONSISTENT – size / shape / format / sample container / temperature 5. REPRESENTATIVE of batch / product ENVIRONMENT 6. Avoid distraction odours conferring 7. Get out of factory wherever possible.

Golden Rules for Sensory - Sample Presentation Triangle Test: Create your own Random 3 digit numbers in Excel: =RANDBETWEEN(1,999)

Golden Rules for Sensory - Sample Presentation Labelling is inconsistent, draws attention to one sample.

Golden Rules for Sensory - Sample Presentation Again different manner of labelling - font, colour, number of digits .

Golden Rules for Sensory - Sample Presentation Different sample sizes – bias / not enough to evaluate for some samples, too much to drink in others.

Golden Rules for Sensory - Sample Presentation

Golden Rules for Sensory - Sample Presentation Same cups Same labels Same label position 3 digit random codes All contain same amount: 30ml.

Practical – Triangle Test Elderflower drink contains: Water, sugar, lemon juice, fresh elderflowers, citric acid. Does not contain: • any of the official allergens as listed in 1169/2011 • alcohol Vegan and vegetarian-friendly.

Discrimination Tests – THE TRIANGLE TEST • Often called a DISCRIMINATION / OVERALL DIFFERENCE TEST. • “In general (using all senses) can you tell a difference between 2 samples”. • Common situations: INGREDIENT CHANGE. PROCESS CHANGE. • Allows you to declare if the samples are SIGNIFICANTLY DIFFERENT or not. • Does NOT allow you to say the samples are ‘SIMILAR’ where a significant difference is found. • Typically you have already determined that the samples pretty close in profile and you want some data to decide one way or the other. • Good number of people to use: 24 – 30 (most balanced : nos. divisible by 6)

Discrimination Tests – THE TRIANGLE TEST: Set up • BALANCED DESIGN reduces bias. A A B B B A • 6 possible orders of presentation: A B A B A B where A = test sample B A A A B B B = control sample • BEST PRATICE: Give first 6 people one each of the above; then repeat each presentation order an equal number of times. • Get organised – make a plan….

Discrimination Tests – THE TRIANGLE TEST: Results Analysis Number of respondents from your test Number of people needed to correctly identify the different sample in order to Critical Value Table for Triangle Test Data declare a significant difference (p = 0.05; 95% confidence level) Analysis 6 5 7 5 Data source: BS ISO 4120:2004 Triangle Test 8 6 9 6 10 7 11 7 12 8 13 8 14 9 15 9 95% confidence level 16 9 17 10 • Typical for food industry sensory 18 10 19 11 20 11 21 12 22 12 • Only a 5% risk that you wrongly conclude the 23 12 24 13 25 13 samples are different. 26 14 27 14 or 28 15 29 15 30 15 You are 95% confident of the conclusion from 31 16 32 16 the test. 33 17 34 17 35 17 36 18 … …

Discrimination Tests – A SME Difference from Control Test  QA during production IS THE PRODUCT / RAW MATERIAL - e.g: raw materials / IS THERE A DETECTABLE FAULT ? } ‘IN SPECIFICATION’ ? intermediates …preventative IS THE PRODUCT / RAW MATERIAL CONSISTENT WITH  QC finished product PREVIOUS BATCHES ? …hold / release decision  Shelf – life testing NPD / EPD …determine BBE IS THE PRODUCT STILL RECOGNISABLE /  Buy back testing REPRESENTATIVE OF BRAND? ….QC once in supply chain …pick up misuse / abuse

Discrimination Tests – A SME Difference from Control Test Test samples Control / Reference Point Brand std. …. Sample People – know product well / trained OR Documented Standard - Spec. - QAS - Photos

Discrimination Tests – A SME Difference from Control Test – Set up A scoring system : assesses & decision making IN SPECIFICATION ACCEPTABLE OUT OF SPECIFICATION Taint Sensory Profile Off flavour profile close but matches some Different control variation profile REJECT RELEASE RELEASE Root Cause Analysis

PRACTICAL – Basic Different from Control Test Scenario: Daily QA Taste Panel in Brewery Sample ingredient list: Water, BARLEY malt, rice, hops. • Remember to include Hidden Controls sometimes.  Validates Method  Validates Panel Ability • Include a space for descriptive comment. • Can develop a number of scales for key attributes.