Sensory Evaulation Report
GCU | SENSORY EVALUATION OF FOOD | A LABORATORY REVIEW OF THE SENSORY EVALUTION OF FOOD USING A VARIETY OF TESTS: PAIRED COMPARISION, TRIANGLE AND HEDONIC RANKING, OVER SIX SAMPLES. ALL SO DISCUSSING POTENTIAL WAYS TO IMPROVE ANALYSIS AND SENSORY EVALUATION. | | NATALINA WOOD | 7TH FEBRUARY 2013
Food acceptability is largely determined by the five human senses: sight, taste, smell, hearing and touch. Knowledge of food acceptability is important for many reasons including the health, marketing, sales and development of food products. For these reasons, food sensory evaluation tests have been developed, evaluated and used in all areas of the food industry. Each method of sensory evaluation has advantages and disadvantages which will be discussed. Sensory evaluation tests conducted in this experiment include: Paired Comparison, Hedonic, Triangle and Ranking on a range of food samples. Propersensory evaluation conduction, data collection and analysis will be reviewed as well as the results from the conducted sensory evaluation tests. The assessment will address potential ways for improved analysis and how sensory evaluation tests have proven useful in many studies and the food industry. |
INTRODUCTION
All five of the human senses help people in the evaluation of food and in determining whether or not they will consume it or enjoy it. Sight usually has its first interaction with food. It allows for people to see the colour, shape, size and any maladies a food may have. Colour can be used by people to determine how ripe their produce is to how concentrated their beverage may be. Smell plays a role in deciding what a person eats and is a far more sensitive chemical receptor than the tongue; it can be grouped into 5 categories: spicy, flowery, fruity, resinous and foul. Odours are detected by the olfactory epithelium and become stronger when volatile molecules become more concentrated. Taste
Food acceptability is largely determined by the five human senses: sight, taste, smell, hearing and touch. Knowledge of food acceptability is important for many reasons including the health, marketing, sales and development of food products. For these reasons, food sensory evaluation tests have been developed, evaluated and used in all areas of the food industry. Each method of sensory evaluation has advantages and disadvantages which will be discussed. Sensory evaluation tests conducted in this experiment include: Paired Comparison, Hedonic, Triangle and Ranking on a range of food samples. Propersensory evaluation conduction, data collection and analysis will be reviewed as well as the results from the conducted sensory evaluation tests. The assessment will address potential ways for improved analysis and how sensory evaluation tests have proven useful in many studies and the food industry. |
INTRODUCTION
All five of the human senses help people in the evaluation of food and in determining whether or not they will consume it or enjoy it. Sight usually has its first interaction with food. It allows for people to see the colour, shape, size and any maladies a food may have. Colour can be used by people to determine how ripe their produce is to how concentrated their beverage may be. Smell plays a role in deciding what a person eats and is a far more sensitive chemical receptor than the tongue; it can be grouped into 5 categories: spicy, flowery, fruity, resinous and foul. Odours are detected by the olfactory epithelium and become stronger when volatile molecules become more concentrated. Taste
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