Sensory analysis

• Why is Sensory Analysis used?

  New products, Modifications, own brand, quality assurance
• New products

  - To determine if customers like new food products before launching the foods into the marketplaces.

  -Saves companies time and money
• Modifications

  -To see if consumers can notice a detectable difference between original and modified food products. e.g modifying fat content
• Own brand

  -Food producers use sensory analysis to develop own-brand food products to compete with the branded market leaders.
• Quality assurance

  -Sensory analysis is used to determine if a food product is manufactured correctly, if the taste profile matches description and if any odd flavors or tastes are present.
• Conditions necessary for sensory analysis

  Location, lighting, ventilation, silence, timing, hygiene, temperature, food samples
• Sensory analysis

  used to measure, analyse, and interpret reactions to the characteristics of food , as perceived by our sense of sight, sound, smell, taste and touch
• Preference test

  to find out which product is preferred or if a food product is acceptable
• Difference test

  To find out if a difference can be detected between food samples.
• descriptive test

  To rank or rate the organoleptic properties of a food product e.g appearance, flavor and texture
• Methods of presenting sensory analysis results

  pie chart, bar chart and star diagram
• location

  sensory analysis must take place in a special testing booths with dividing walls to prevent sharing of information.
• lighting

  a dark room may effect color of food or hide any imperfections
• ventilation

  necessary to remove any lingering odours
• silence

  to prevent the sharing of information
• timing

  tests should be in the middle of morning so the testers are neither too full or too hungry. Testers shouldnt eat for 30 minutes before the test as tastes may linger
• hygiene

  test organisers should practice strict hygiene rules to prevent food poisoning
• Temperature


  test organisers should make sure all food is served at the same temperature
• The sensory evaluation process is used to determine the quality, safety, and acceptability of food products.