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  • 2nd. Lecture

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    The document discusses selecting and training sensory panelists. Key points include: 1. Panelists should be screened for physical, physiological, and psychological factors that could impact judgments, such as taste/smell disorders, allergies, or stress. 2. Panelists are trained on discrimination, descriptive, preference, and sensitivity tests to evaluate products. Training reduces errors from expectations, suggestions, and other biases. 3. Establishing a sensory panel involves recruiting, orienting, screening, and training panelists, as well as monitoring performance to ensure reliable and valid data.

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    Sensory evaluation

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    2nd. lecture

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    The document discusses selecting and training sensory panelists. Key points include: 1. Panelists should be screened for physical, physiological, and psychological factors that could impact judgments, such as taste/smell disorders, allergies, or stress. 2. Panelists are trained on discrimination, descriptive, preference, and sensitivity tests to evaluate products. Training reduces errors from expectations, suggestions, and other biases. 3. Establishing a sensory panel involves recruiting, orienting, screening, and training panelists, as well as monitoring performance to ensure reliable and valid data.

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    © All Rights Reserved
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    11 views51 pages

    2nd. Lecture

    Uploaded by

    amiiraa112233
    The document discusses selecting and training sensory panelists. Key points include: 1. Panelists should be screened for physical, physiological, and psychological factors that could impact judgments, such as taste/smell disorders, allergies, or stress. 2. Panelists are trained on discrimination, descriptive, preference, and sensitivity tests to evaluate products. Training reduces errors from expectations, suggestions, and other biases. 3. Establishing a sensory panel involves recruiting, orienting, screening, and training panelists, as well as monitoring performance to ensure reliable and valid data.

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    2nd lecture

    Sensory Evaluation
    Techniques
    Selection Of Sensory Panelists
     Development of sensory evaluation techniques to be
    based on the selection of sensory panels.
     Based on the criteria shown in the coming slides,
    sensory panel should be chosen (among the
    employees of the company), screened and trained.
     To produce reliable and valid data, the sensory panel must be
    treated as a scientific instrument
     It is therefore, necessary that panelists are free from any
    psychological features ,physiological factors and physical
    conditions which might affect human judgments.
     Panelists must have an ability to perform the task and to
    repeat their judgments.
    1.Physical Aspects
    Affecting Sensory Panel
     It is necessary that each panelist must be free from the
    following defects:
    • taste perception disorders
    • odor perception disorders
    • color blindness
    • denture defects
     It is necessary that each panelist
    must be free from the following
    defects:
    • allergies
    • use of those medications that
    affect the ability to taste
    • prone to minor infections of nose
    & throat
    2.Physiological Factors
    Affecting
    Sensory panel
    A. Adaptation
    There is a strong association between reduction in sensitivity
    with the continuous exposure of a stimulus and reduction in
    response to other stimuli. To decrease the adaptation impacts,
    first confine the number of samples to be evaluated. Then
    ensure sufficient time interval before proceeding to the next
    sample to recover the sensory system.
    B. Physical Conditions
    Sensory evaluation is strongly influenced by the:
    • Age
    • Health, nutritional disorders (e.g. fat
    digestion ,metal absorption , protein digestion
    ,vitamin absorption) ,
    • Hormonal state, stress level and mood of the
    assessors.
    C. perceptual Interactions between
    Stimuli
    Certain stimuli can interact to cause
    suppression (existence of one
    ingredient diminishes the perceived
    concentration of another, e.g. sourness
    reduces apple flavor), potentiation
    (occurrence of one element surges the
    intensity of another.
    D. Hunger and Appetite
    Appetite is enhanced by an atmosphere of love, trust, and security. It
    may be influenced by appearance, color, and shape of foods and by
    the presence or absence of connections with social aspirations or
    rituals.
    Many physiological and biochemical factors influence
    appetite: glucose, lipids, and amino acid pattern in the
    blood, energy expenditure, specific dynamic action,
    flavor, taste and texture of foods and adequacy of diet.
    E. Thirst
    Thirst is a reflection of dryness
    of the mouth and throat. Salty
    and hot foods seem to produce
    thirst and some alcoholic
    beverages may induce it.
    Alcohol’s dehydrating effect
    may be the cause.
    Psychological Factors
    Affecting
    Sensory Panel
    Attitude & Interest
    It is necessary that each panelist
    must have the following:
     motivation
     availability
    • Concentration Skill.
    • Taste, color and odor memory
    • Don't Suffer the decision situation.
    • Associative and selection skills.
    • Interest and willingness,
    motivation.
    • sense of responsibility
    • Conscientiousness
    • balance
    • positive attitude
    • analyzing and synthesizing ability
    • emotional factors suppression
    • discipline
    Training of the Sensory Panel
     It should be expected that since
    majority of the panelists will have
    no previous experience in product
    attributes, it will therefore be
    necessary to train them about the
    products first and then to take into
    account of differing quality
    expectations .
    All panelists will be assessed for the
    following tests

     Discriminative tests
     Descriptive tests
     Preference tests
     Sensitivity tests
    Reducing Panel Response Errors
    1.Expectation Error
     This occurs when panelists are given too much
    information about the samples.
     Therefore the panelists should not be informed about
    the types of ingredients used in the sensory testing.
    2.Stimulus Error
    This occurs when panelists are influenced by some
    characteristics of the sample (i.e.. size, shape, color, etc).
    Therefore the panelists will be instructed and trained not to
    impose the marking of one quality parameter on others.
    3.Suggestion Error
     This occurs when panelists are aware of reactions of
    others during the sensory evaluation.
     This should be addressed by providing panelists with
    individual sensory booths (designed as per the details
    shown earlier).
    4.Halo Effect

     Sometimes panelists evaluate more than one quality


    characteristic at a time .
     They should therefore be trained and instructed to
    evaluate each quality parameter separately.
    5.Lack of Motivation
     Lack of motivation may be present among the panelists
    due to a number of reasons
     This can be handled by the management support, proper
    sensory schedules and the keen interest of all the panelists
    6.Central Tendency Error
     Panelists may choose the mid range to avoid extremes.
     All panelists should therefore be advised to choose the
    correct scale for each quality characteristic rather than just
    selecting the mid range of the scale to avoid extremes.
    7.Order Effect
     This may affect the panelists if the sensory samples are
    provided in a defined order.
     All samples to be presented in a random order with a three
    digit number assigned to each sample to avoid the order
    effect.
    8.Acclimatization
     This happens where judges evaluate similar stuff
    repetitively.
     In order to diminish the influence of adaptation, present
    spiked samples from time to time or vary products.
    9.Attribute Dumping
     While designing sensory performa, efforts should be made
    to include all possible attributes for optimum evaluation.
     For example, if samples are varying in sweetness but no
    sweetness characteristic included in the performa, panelists
    record this variation on a flavor intensity scale.
    10.Distraction Error
     Stimuli like radio, chatting and personal obsessions in the
    evaluation area can easily influence the panelists.
     Use of electronic as well as communication devices
    should be prohibited in the test area in order to create
    noise free environment.
    11.Contrast and Convergence Effects
    To reduce the contrast and convergence effects,
    randomize or balance the order of presentation of
    samples and consider eliminating outlying samples
    from the sample set.
    12.Sensory Team
     Based of the individual performance of each trainee
    panelist, 5 should finally be chosen for the sensory
    evaluation work and 2 should be kept as reserved panelists.
     Separate sensory teams to be selected for different types of
    products based on the individual abilities of the panelists.
    Establishing Sensory Panels

    1.Recruiting Panelists 4.Training panelists

    2.Orienting Panelists
    5.Montring panelists ‘ performance

    3.Screening panelists for trained panel


    6.Motivating Panelists
    The testing instrument for sensory analysis is the panel of
    human judges who have been recruited and trained to carry
    out specific tasks of sensory evaluation.
    Recruiting panelists, training them, monitoring their
    performance, providing leadership and motivation is the
    job of the panel leader. Thorough preparation and efficient
    direction of the panel by the leader are essential if the
    panel is to function effectively.
    1.Recruiting Panelists
    Panelists for both trained panels and untrained in-house
    panels can usually be drawn from the personnel of the
    institution or organization where the research is being
    conducted.
    The majority of the people within an organization are
    potential panelists.
    2.Orienting Panelists
    Potential panelist should be invited to the sensory panel
    area, in groups of no more than 10 at a time, to allow the
    panel leader to explain the importance of sensory testing,
    show the panelists the testing facilities, and answer questions
    that may arise.
     Explaining the test method and procedure will reduce
    confusion and make it easier for panelists to complete the
    task.
     It is important that all panelists understand the procedures
    and score cards so they may complete the test in a similar
    manner.
     Panelists should be advised to avoid strong odourous
    materials, such as soaps, lotions and perfumes prior to
    participating on panels and to avoid eating, drinking or
    smoking at least 30 minutes prior to a sensory test.
    3.Screening panelists for trained panel
     Panelists who agree to serve on trained panels should be
    screened for "normal" sensory acuity.
     This can be done by asking panelists to identify basic
    tastes and common odours.
     Panelists' sensitivity, that is their ability to discriminate
    between levels of a particular sensory characteristic, should
    also be tested.
     Triangle tests, using food samples or solutions that are
    identical for all but the level of one flavour or texture
    characteristic, are often used to test panelists' discrimination
    skills.
    After the initial screening, panelists should be tested for
    their ability to discriminate using samples very similar or
    identical to those to be studied. Panelists chosen should
    also be interested in the project, and able to participate on
    a long term basis. Panel training takes approximately 1/2
    hour a day, usually 2-4 times per week.
    4.Training panelists
     The performance of individual panelists, and of the
    panel as a whole, can be improved through suitable
    training exercises.
     Training should be designed to help panelists make
    valid, reliable judgements that are independent of
    personal preferences.
    A discussion of results,
    directed by the panel leader,
    should accompany each
    training exercise, so that the
    panelists as a group can
    develop consistent methods
    of evaluation.
    Discussions should be held frequently,
    between the panelists and panel
    leader, to ensure that all panelists
    understand the task, ballot and
    terminology, and can distinguish the
    characteristics being studied.
    By providing precise definitions and descriptions for the
    evaluation of each characteristic, and by supplying food
    samples to demonstrate each characteristic wherever
    possible, consistent panelist response and agreement among
    panelists can be developed.
    5.Montring panelists ‘ performance
     Panelists' performance must be monitored during training to
    determine the progress of the training.
     Subsequent training should concentrate on the samples and
    sample characteristics that panelists have difficulty
    identifying and evaluating.
     Training is completed when
    panelists are comfortable
    with the valuation procedure.
     Can discriminate among
    different samples repeatedly.
     Can produce reproducible
    results.
    6.Motivating Panelists
    Panelists who are interested in sensory evaluation, the
    products under evaluation and the outcome of the study will be
    motivated to perform better than uninterested panelists.
    It is important to maintain this interest and motivation
    throughout the study to ensure and encourage optimum
    panelist performance.

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