basic training course on sensory analysis

8/6/2019 Basic Training Course on Sensory Analysis

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Basic Training Course on Sensory Analysis

OFF-TASTE TRAINING


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Training Agenda

Purpose of Sensory Training

Common Off-Tastes & Causes

Prerequisites for Sensory TestsOrganization of Test Panel

Off-Taste Training

Off-Taste Testing


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Wh at is Sensory Evaluation ?

a scientific discipline to evoke, measure,

analyze and interpret reactions to thosecharacteristics of foods and materials as theyare perceived by our basic senses .


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Wh at are t h e Basic Senses ?

TASTE - tongue taste buds (sour, salty, bitter,sweet)

SMELL - Aromatic, sweet, sour, spicyHEAR - noise, perceptions

SIGHT - color, freshness

TOUCH - temperature


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Wh at is Flavor ?

A sensory impression of both taste andolfaction perceived when food is placed in the

mouth and reduced it for swallowing.Aromatic portion - sensed by noseNon-Aromatic portion - chemical feeling

factors and basic taste


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P urpose of Sensory Training /

Taste Testingstrengthening of the sensorialperceptions and determination of thedifferences

common tests for odor & flavor impressionsfamiliarization with the properties of the test products

determination of the sensorial quality criteria

utilization of a uniform vocabulary for the description of sensorial impressions

improvement of the sensory relevant memoryrepetition of typical off-flavor compounds


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P urpose of Sensory Training /

Taste TestingConsistent product standardShelf-life determination

Consumer Satisfaction / PreferenceDetermine factors that directly affectbeverage quality

Determine off-taste


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Common Off-Taste & Causes

C oca- C ola C oke light Sprite soda water treated water

fermented c h lorine c h lorine plastic c h lorine

oxidized oxidized c h lorine metallic

ch lorine sulfide musty

metallic low-aspartame

salty h igh alkalinity

plastic flavor carry-over


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Fermented

live yeasts and other organisms in water orbeverage

live yeasts in primary containers

C ommon Off-Taste & C auses


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Oxidizedeffect intense in beverage containing juice &vitamin fortificationintense sunlight exposure causing general

loss of flavor and characterGas exchange in NRPET ; CO2 escapes out

and O2 diffuses in causing vital flavoringcomponents to oxidize producing off-flavorsand rapid product aging



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Ch

lorine / Ch

lorinatedbitter taste caused by chlorinated water orincomplete rinsing after sanitationchlorine combining with impurities in

destroying delicate flavors & pleasing odors of beveragemay combine with phenols in water to form

chlorophenolsexcessive chlorination also leads to more THM



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Common Off-Taste & Causes

presence of iron, lead, or manganese in water

exposure of highly acidified syrups orcarbonated water to corrosive materials suchas brass, copper, lead or galvanized / black iron.

M etallic


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Salty

high mineral content of water

sodium combined with chlorides in watermedicinal taste caused by sulfates in waterbitter taste with excessive foaming when

sulfates combine with sodium in water



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Ot h ersPlastic immediate container

Sulfide

Low Aspartame High Alkalinity Flavor Carry-over



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P rerequisites for Sensory Tests

Test Roomseparate roomneutral bright

air conditionedno noise distractionsno optical distractionsadequate distance of the testers (booths)

apertures for passing of sensory glasses


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Samplesidentical conditions of:

temperature : room temperaturecarbonation : according to formulaappearance : clear glasses

volume : about 30mL

Test Durationmaximum 30 minutes

in case of large sample numbers : intermissionsSample Preparation

coding of samples

P rerequisites for Sensory Tests


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Equipment of the working placesglass expectorant cupcarbon-filtered (chlorine-free) waterunsalted plain crackers

Prerequisites for Sensory Tests


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Test Personsno psychological pressure (time lack, anxiety)/no physical load (stress, illness)no hunger ( best time: 9-11 am)

no smell at hands or clothing/strong smelling cosmeticsno smoking/no food consumption (min 30 minutes before test)

no strong spiced meals (at day before)/no lollys, chewing gum (beforetest)

Prerequisites for Sensory Tests


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Criteria for the selection of the test panelvoluntary participation on th e testsinterest in working with the human sensesmotivationcapability for concentration at the testsavailability at the planned dateskind of approval of the superiors of the testerslow susceptibility for getting a cold (allergies)

Organization of a Test Panel


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Off-Taste Training

O ff-taste Beverages

two off-taste levels are used in this training program

Level 2 produces a large degree of off-taste and isused in the initial familiarization phase of the training(FAMILIARIZATION)

Level 1 produces a moderate degree of off-taste andis used in the secondary familiarization phase and inthe reinforcement phase of the training(REINFORCEMENT)


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W hat to do during Taste Test?

Check color or appearance of samples very closely. Watch particularly forany off-color, sediment, floating particles, or oil slick

Smell each sample with short, full sniffs.

Taste each sample by sipping a small amount. Move the sample around thetongue to contact all areas. At the same time, draw in small amounts of airto carry aromas to your nose

After tasting a sample, wait until all after-tastes are gone before proceedingto the next sample.

If you wish, shuffle the samples and repeat tasting with your eyes closed.Remember that first judgments are usually the most reliable.

Do not rush taste testing.

Off-Taste Training


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Familiarization

You will be presented with known samples to introduce each off-taste pairedwith a control sample.

Compare the off-taste sample s aroma and taste to that of the control.Describe the off-taste in ways that create a sensory image of it.Discuss the sample s attributes among yourselves.Repeat the test as appropriate to learn each off-taste.

Off-Taste Training


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Reinforcement

Tasters will be separated from each other to ensure independent judgments.A set of five unidentified, coded samples (one set for Coke, Coke Light,

Sprite, Carbonated W ater and Treated W ater) will be presented to you.O ne or more of the five samples may be controls.Each person must identify the off-taste samples and nature of the off-taste

and record it on a reinforcement ballot.Record the taster s performance: differentiating controls from samples with

off-tastes, and characterizing the nature (such as chlorine) of the off-taste.

Off-Taste Training


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Q ualification

There are cases where otherwise excellent tasters are unable to discern aindividual off-taste. Performance during the Reinforcement Phase must beused to identify these individuals and to disqualify them from evaluatingcertain types of trade samples:

Someone incapable of detecting metallic off-tastes must not taste cannedproducts.

Someone incapable of detecting sunstruct off-taste must not taste bottledproducts.

Someone incapable of detecting fermented off-taste must not judgemicrobiologically sensitive products.

Off-Taste Training


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QUA LITY SHOW S IN OU R EVERY ACT IO N

QUA LITY RESIDES IN OU R SOU LS

basic training course on sensory analysis

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