Sensory EvaluationToday's consumers are discerning, demanding and more knowledgeable about food and expect products which are safe, good value and of high sensory quality. Therefore, knowing consumers' preferences and perceptions of the sensory characteristics of food/drink products is very important to food manufacturers and retailers alike.
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"Without appropriate sensory analysis, there is a high risk of market failure."..."Sensory analysis is too frequently often overlooked as a requirement before product launch, and is often carried out to a poor standard." Arazi, S., Kilcast, D. of Leatherhead Food RA, Food Processing Journal April 2001, 21-22.
Sensory evaluation can be used by companies;- To improve the sensory quality of a product or to ensure inter-batch consistency.
- To understand the sensory characteristics of their products and how they influence consumer preferences.
- To understand how their product performs against competitors' products in relation to consumer perceptions and or sensory characteristics.
- To determine whether or not consumers can detect differences between products, e.g. 'me too' products, or changes in the product due to recipe modifications.
- To influence product listings with retailers by presenting independent research demonstrating that the company has a greater understanding of their products profile and consumers.
- To assist in the determination of the shelf-life of products (in conjunction with microbiological testing).
Tests are carried out in the Food Industry state of the art sensory facilities with separate sensory booths and controlled air and lighting. The Food Industry also use a specialised computer software package called FIZZ which is designed for sensory and consumer research as well as using other statistical software packages.
Special care is given to panel selection, sample presentation and the design of each test to provide statistically valid results.
Start with basic Idea, call employees in a company give them 4 samples to taste with marking 1, 2, 3, & 4
1. water, 2. 5% sugar solution, 3. 10% sugar solution and 4. 20% sugar solution, you can play with concentration and type of solution (sugar, sour, etc.)
Take the feedback, select the first phase of panelist accordingly.
Second phase: Play with low concentration add little pinch of salt in sugar solution in anyone, sort out accordingly.
Third phase: Playing with your products