Consumer testing, sensory evaluation

Regardless of the official specifications for soybean oil and its products, the ultimate proof of the pudding is in the eating that is, sensory evaluation of the odors and flavors of soybean oil and its products is the ultimate method to assess oil quality and stability. Sensory evaluation cannot be replaced fully by any chemical or instrumental analysis, although some methods can correlate fairly well with sensory results. Sensory evaluation of oils usually is done by a panel of experts or a trained panel, and often the method recommended by the American Oil Chemists Society (300) is used. During the evaluation, the panel is asked to score the overall flavor quality, as well as the intensity of many individual off-fiavors. Although chemical and physical tests are more reproducible and less time consuming than sensory evaluations, oxidative rancidity and off-flavor evaluation of soybean oils are best done by sensory tests. Correlations established between sensory evaluation scores and... 

The analysis of aroma compounds starts with the isolation of the volatile fraction from the food. Techniques used in the preparation of flavor extracts from foods have recently been reviewed [7-9], The most important task in the choice of the isolation procedure is to test whether the flavor of the extract is identical or at least similar to the flavor of the food itself. This has to be checked by a sensory evaluation of the food extract (e.g., after dilution with an appropriate medium like water or oil) before a time consuming chemical analysis is performed. 

A scattering of the threshold levels over an order of magnitude is due to the different sensory sensitivity of individual test persons. This relatively narrow region allows the formation of mediated values for the establishment of simple characteristic numbers. However, for sensory evaluation, the lowest value of the most sensitive tester must be given consideration since complaints often originate because of complaints from such sensitive consumers. 

In sensory evaluation consumers estimate fruit firmness on the basis of the deformation resulting from physical pressure applied by the hand and fingers. The toughness or tenderness of meat is subjectively evaluated in terms of the effort required for the teeth to penetrate and masticate the flesh tissues. Therefore, determination of rheological properties of foodstuffs is important in evaluation of consumer-determined quality by correlating rheological measurements with sensory tests. 

The bioflavor compounds of blue cheese, obtained from fermentation of Aspergillus spp., were encapsulated in soy lecithin liposomes and spray-dried to obtain the powder form by Santana et al. (2005). A sensory evaluation was performed, by adding the liposome-bioflavor powder in a base of light cream cheese, which was spread on toasts. Flavor intensity, acceptance by the consumers, and purchasing intention were the tests done in the sensory evaluation. The results showed that the encapsulation maintained the characteristic flavor of blue cheese and the product was classified by the consumers as acceptable. The dried liposome-stabilized flavor was useful to add in foods and to be kept in storage. 

The sensory evaluation of the jams was carried out by 60 potential consumers and the attributes appraised (appearance, aroma, texture, color, flavor and global impression) judged using a structured 9 point hedonic scale (1= disliked extremely to 9= liked extremely). The experiment was applied to a balanced complete block design according to Stone and Sidel (2004), and 20 g of each treatment presented in plastic cups codified with three digit numbers. The tests were carried out in individual booths in the food sensory analysis laboratory. The results were submitted to an analysis of variance (ANOVA) and the differences between the averages compared by the test of Tukey at 5% of probability (Cochram Cox, 1992). 

O Mahony M (1986) Sensory Evaluation of Food Statistical Methods and Procedures. New York Dekker. Resurreccion AVA (1998) Consumer Sensory Testing for Product Development. Gaithesburg, MD Aspen Publishers, Inc. 

Conclusion In the next step, the two trials are evaluated in sensory consumer tests. It is important to note that only when the stakes are very low we validate a product based only on team tasting. The session leader should always make this clear - team tasting does not replace classic sensory tools. 

Our panel is composed of ten assessors five test drivers (T1-T5) and five consumers (C1-C5). Consumers means people who are not trained to evaluate their gearshift sensations, although they have had previous experience in sensory evaluation while driving they could also be considered as sensory panellists. ... 

A flavor house must provide a good quality, consistent flavoring material for the consumer. It must also be certain that the flavor meets legal restrictions on ingredients and their qualities. The Quality Control/Assurance (QA) department meets these needs by performing both analytical tests and sensory evaluation on incoming ingredients and finished flavors. 

Lynch et al. (2005) compared the flavor, organoleptic and storage characteristics of standard 2%-fat milk with 2%-fat milk that had an approximately 10-fold higher level of CLA. The naturally enhanced milk (the level of CLA and VA was 47 and 121 mg/g fatty acids, respectively) was produced through individual selection and nutritional management of the cows. Initial evaluation of the milk and evaluation over a 14-day postpasteurization period indicated no flavor differences as determined by triangle taste tests. Similarly, sensory results indicated no differences in susceptibility to the development of oxidized off-flavors between the control and CLA-enhanced milks, even when milk was stored under light (Lynch et al., 2005). Thus, flavor and consumer acceptability were maintained in a dairy product with substantially enhanced levels of CLA and VA. 

---