Informal sensory assessment

Informal sensory assessment is a very common situation in many FMCG companies. During project meetings, team members often evaluate sets of prototypes, of varied recipes in order to select different options (to set process parameters, to select ingredients, etc.). Important decisions can be made on the basis of these evaluations. Participants may include R D team members as well as members from other departments (marketing, quality, purchasers and top management). Sometimes, suppliers also participate in such evaluations (e.g. from flavour houses). 

It contains information on some HVAC components but the more prevalent information refers to construction materials. A balance of the type of materials tested and of how many tests were performed during the two major campaigns in the development process of SOPHIE is made in Table 6. Those materials were tested according to standard procedures for testing chambers [53] and for chemical analysis [54]. A sensory assessment was also performed. Two product... 

Beilken et al. [ 12] have applied a number of instrumental measuring methods to assess the mechanical strength of 12 different meat patties. In all, 20 different physical/chemical properties were measured. The products were tasted twice by 12 panellists divided over 4 sessions in which 6 products were evaluated for 9 textural attributes (rubberiness, chewiness, juiciness, etc.). Beilken etal. [12] subjected the two sets of data, viz. the instrumental data and the sensory data, to separate principal component analyses. The relation between the two data sets, mechanical measurements versus sensory attributes, was studied by their intercorrelations. Although useful information can be derived from such bivariate indicators, a truly multivariate regression analysis may give a simpler overall picture of the relation. 

In general, quality is assessed by quantifiable traits that are more or less related to specific attributes of the product and the production process. Moreover, the assessment depends on the information delivered by the sensory organs. Information is filtered and evaluated by the brain depending on the specific information provided but also on the concept of understanding that already exists in the cerebral cortex (Singer, 2000). A mental representation of a sensory event can shape neural processes that underlie the formulation of the actual sensory experience. Thus, the subjective sensory experience is shaped by interactions between expectations and incoming sensory information. 

The EEG does have some disadvantages, or, more correctly, some limitations. It cannot provide information about the effects of toxicants on the integrity of sensory receptors or of sensory or motor pathways. As a corollary, it cannot provide an assessment of the effects of toxicants on sensory system capacities. Finally, the EEG does not provide specific information at the cellular level and therefore lacks the rigor to provide detailed mechanisms of action. 

As mentioned previously, there are no test guideline methods for respiratory irritation. Good data, often clearly related to exposure levels, can be obtained on respiratory and mucous membrane irritation, from well-designed and well-reported inhalation studies in animals. Also the Alarie test (Alarie 1973, 1981), an experimental animal test assessing the concentration that results in a 50% reduction of the breathing frequency, may provide useful information on sensory irritation of the upper respiratory tract and the results may be used for hazard identification. 

The taste sensor will be applicable for quality control in food industry and help automation of the production. The sense of taste is vague and largely depends on subjective factors of human feelings. If we compare the standard index measured by means of the taste sensor with the sensory evaluation, we will be able to assess taste objectively. Moreover, the mechanism of information processing of taste in the brain as well as the reception at taste cells will also be clarified by developing a taste sensor which has output similar to that of the biological gustatory system. 

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