new directions in sensory science: the role of sensory ... · - affect misattribution paradigm...

New directions in Sensory Science: the Role of Sensory Science Societies

Prof. Erminio Monteleone

erminio.monteleone@unifi .it

Person Product

Nature of sensory science

By Magni Martens 1998


Sensory

Consumer affective or

other holistic responses

Socio-demographic Socio-cognitive

and other consumer data

Product composition

The four data blocks relevant in applied sensory studies

Extrinsic properties (brand, packaging..)

Context (environmental/situational)

Segmentation


Sensory data

LIKING Socio-demographic

Product composition

data

Before 1990. Focus on: 1. sensory characterization 2. relationship between sensory and chemical variables

1990-2000 Focus on 1. Sensory characterization 2. Internal and External preference maps



A European Sensory and Consumer Study: A case study on Coffee (1993-96 )

….With the removal of barriers to trade within the European Market and world-wide through the GATT, sensory analysis has a new role. Sensory methods must be able to help to determine the sensory attribute of products which are important in their appeal to consumer, particularly if manufactures are to create new products or open new markets in different countries. Main research questions: Do sensory profiles from one panel differ from sensory profiles of the same product from another panel in another country or indeed the same country? If so why and how do they differ Can sensory profile from one panel in one country be used to relate to the preference or acceptability of the products as perceived by consumers in another country?

Flair Research project (1991-1993) The Sensory and Nutritional Quality

of Virgin Olive Oil


Mojet, J., & de Jong, S. (1994).

G T

L

B

P

E

-1

-0.5

0

0.5

1

-1 -0.5 0 0.5 1

Subj “J”

sweetness

cremeness

bitterness

Preference maps & segmentation on liking

1

2

3

4

5

6

7

8

9

Lik

ing

G T L B P E

Society changes and consumer needs in the globalization “era”

changes in lifestyles

Multi-ethnic and multicultural character of food markets

Understanding flavour preferences from different food cultures : the importance of familiarity, food experience, neophobia See Prescott et al. 2002

New and varied eating habits: the importance of context (environmental/situational) See Meiselman, 2008.

Consumer demand for fresh, healthy and tasty food

The effect of information (brand, label, claims, packaging). See Cardello, 2007. The importance of consumer attitudes, motives and psychographics (involvement, innovativeness, sensation seeking, neophobia, ecc.) See Kähkönen, & Tuorila 1999.


Sensory

Consumer affective or

other holistic responses

Socio-demographic Socio-cognitive

and other consumer data

Product composition


Extrinsic properties (brand, packaging..)

Context (environmental/situational)

Segmentation

...flavours reflect an integration (a synthesis ) of different sensory signals

Prescott, J., (2004). Psychological processes in flavour perception

…“linking measures of product sensory attributes to consumer preferences implies that trained panellists and consumers actually perceive product attributes in the same way”…

“sensitive trained panellists may describe product differences that are either unperceived by consumers or unimportant in terms of their influence on product acceptability. Conversely, minor product differences could potentially exert major effects on food preferences”

1990

1995

2000

2010

Now

Year

LOW HIGH

Interest

Descriptive Analysis

2005

Free Choice Profiling

Sorting Projective Mapping

CATA

Flash Profile

RGM Similarity

ratings

/ RATA

TDS


changes in lifestyles New and varied eating habits: the importance of context (environmental/situational) See Meiselman, 2008.

Central Location

home use test Immersive test Virtual context Real eating context

Rating liking

Choice


Consumer demand for fresh, healthy and tasty food

liking

liking + expectations; satisfaction emotions

blind

branded

Explicit response

Implicit response: -Implicit Association test (IAT) - Affect Misattribution Paradigm (AMP)

The effect of information (brand, label, claims, packaging). See Cardello, 2007. The importance of consumer attitudes, motives and psychographics (involvement, innovativeness, sensation seeking, neophobia, ecc.) See Kähkönen, & Tuorila 1999.

Socio-dem & consump

Socio-cognitive Attitudes; psychological traits; Taste sensitivity; genetics

FCL Flavour-Consequence-Learning

FCL Based on nutrients

FCL Based on pharmacological

components of food and drinks

Gibson & Wardle, Appetite, 2003

Caporale et al. Food Quality and

Preference, 2009

FFL Flavour-Flavour-Learning

Changing liking via association: A neutral flavour takes on the properties of a liked (e.g. Sweet) disliked (e.g. bitter)

stimulus

Genetic Variation

in Taste

Food/Beverage

Sensations

Food/Beverage

Preference

Food/Beverage

Intake

Implications for

Society and Industries

Individual differences in food preferences

Individual differences in taste sensitivity

• PROP tasting

• Density of Fungiform Papillae

• Thermal tasting

NT MT ST

Develop and disseminate research, innovation and education in sensory science. Establish, maintain and enhance the professional status of sensory scientists;

What’s the role of National Sensory Societies?

Società Italiana di Scienze Sensoriali

Founded 2002 in Firenze Around 100 individual members (70% from research centre; 30% from Industries) 52 Sensory Project Manager (SPM); 12 SPM Junior 3 Industrial members: Barilla, Illy, Giotti A network of 21 labs

0

50

100

150

200

2011 2012 2013 2014 2015

SISS members by year

5 National conferences: 2003 Roma ; 2008 Milano; 2010 Napoli; 2012 Trieste; 2014 Trento 2 International Sensory Science Meetings 2004 Eurosense, Firenze 2009 Pangborn, Firenze Over 30 courses and workshops in 12 years

Conferences, courses and workshops

+ Courses and Workshops in 2015

Corso Intensivo

per Sensory Project Manager

- L’analisi sensoriale

Asti-Pollenzo, 14-17 aprile 2015

Introduction to

Sensory Evaluation of Food

+ Workshops

“A ciascuno il suo gusto”, Pollenzo, 17 aprile 2015

ADVANCED

and research oriented

workshops

1 book. Atlante Sensoriale dei Prodotti Alimentari 2012 (48 SISS member authors)

Favorite the INVOLVEMENT OF single MEMBERS with the whole society

5 awards for young researchers every 2 years

The Register of the Sensory Project Manger

A qualification system of knowledge, skills and competences within the sensory field.

Recognition of professional status of sensory scientists

European Qualifications Framework (EQF)

The European Qualifications Framework (EQF) is a European-wide qualifications framework which joins the qualifications of different EU members together.

Register of Qualifications (for non recognized profession)

learning outcomes: knowledge, skills and competences

At national level (national law)

SISS: the register of the Sensory Project Manager Recognized by the Italian Ministry of Economic Development

A specific norm – UNI – ITALIAN ORGANISATION for STANDARDIZATION For the certification of the SPM Qualification

In progress

Con il sostegno di

ITALIAN TASTE: ALLA SCOPERTA DELLE PREFERENZE ALIMENTARI DEGLI ITALIANI

..exploring individual differences in food preference among Italians

Aims

Strategic Operational

To increase the scientific visibility of the SISS

To favorite the cultural and scientific grown of members

To analyze, on a large scale experiment, the impact of individual differences in physiological and psychological indices on food liking and preferences

To create a data set on the influence of physiological and psychological indices on food liking, preference and food behavior.

Italian Taste: Measurements and questionnaires

What How

Taste Sensitivity Indices Prop Status Fungiform Papillae Density

Genetics Genome

Biometric index Body Mass Index

Measurements and questionnaires

What How

Socio-demographics and other information

Gender Age Education Place of birth and residence International Physical Activity Questionnaire Alcohol/smoke and general health information

Behavior/ Lifestyle/ Attitudes /Values

Dutch Eating Behavior Questionnaire Health and Taste Attitudes Scale Food Related Lifestyle

Personality traits

Food Neophobia Scale Sensitivity to Rewards /Punishment Private Body Consciousness Disgust Scale

Measurements and questionnaires

What How

Sensory (intensity data)

Basic tastes in water solutions Odour intensity test Responsiveness to taste and mouthfeel changes in real products

Liking Hedonic responses to taste and mouthfeel changes in real products

Preference Stated liking for familiar and unfamiliar foods Choice (health; sensory and familiarity variants)

concentrazione; Medie MQ

Lambda Wilks=,41290, F(15, 1734, )=43,664, p=0,0000

Decomposizione ipotesi effettive

Le barre verticali indicano intervalli di confidenza al 0,95

Includi condizione: v5=1

Amaro

Dolce

Sapore

1 2 3 4 5 6

concentrazione

-5

0

5

10

15

20

25

30

35

40

45

d

a

c

d

ab b a

d

bc

ab

c

c

ab b

a ab ab

a

Saccarosio g/kg

38

57

83

119

168

233

forte 35

moderato 17

debole 6

Chocolate cream : mean values for 6 concentrations

Targets : Sweetness (in red) and Bitterness (in blue) Further rating overall flavour (in green);

Questionnaires about specific products

Familiarity

•Familiarity with foods

•184 items

•7 food categories

Preference

•Stated liking for familiar and unfamiliar foods

•184 items

•7 food categories

Choice

•79 couples of foods and drinks

•4 meal contexts

•Health, sensory, nutritional and familiarity variants

Frequency of consumption

•Alcohol, coffee, spicy food

SISS

BOARD

Advisory

Board

Scientific Committee

Responsible for Bibliography

Responsible for Recruitment

Responsible for Tests & Analysis

Physiological & Genetic

indices

Liking & Sensory tests

Preference & Familiarity

Psychological Traits & Attitudes

Data Analysis

Responsible for Database

Responsible for Communication &

Fund Raising

MANAGEMENT & RESPONSABILITIES

The Decisional Process

Define a procedure

Unit responsible for a single procedure

Scientific Committee

Advisory Board

Approval

WHO WHAT

Application of the procedure

Operative Units of each organization

new directions in sensory science: the role of sensory ... · - affect misattribution paradigm...

Documents