Summary: Principles Of Sensory Science

Read the summary and the most important questions on Principles of Sensory Science

• Introduction to Sensory Science

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• What is the definition of sensory evaluation?

  A scientific method used to evoke, measure, analyze and interpret those responses to products as perceived through the senses of sight, smell, touch, taste and hearing.

• What are the three basic test methods?

  Discrimination 
  
  

  • Are products different 
  • Analytic 
  • Screened or trained (n=10-12)

  
  Descriptive
  

  • How do products differ?
  • Analytic 
  • Screened or trained (n=20-40)

  
  Affective
  

  • How well are products liked?
  • Hedonic
  • Screened for product use, untrained (n=75-150)

• Het verschil tussen Analytical sensory tests en Hedonic sensory tests

  Analytical sensory tests
  

  • Intensity, amount, duration 
  • strong control, high internal validity 
  • reliability, sensitivity 
  • few subjects, many samples

   
  
  Hedonic sensory tests
  

  • predictive of real life
  • as a whole, integrated
  • weaker control, high external validity 
  • many subjects, few samples

• For what do we collect sensory data

  Food industry 
  
  
  research and public health 

• What are the individual differences in perception? And what do they affect?

  Age, gender, satiation etc. 
  
  They can affect 
  

  • Thresholds
  • suprathreshold sensitivity 
  • identification ability 
  • liking/preferences 

• Descriptive analysis

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• What is the definition of descriptive sensory analysis?

  A method aiming to provide a quantitative measure of the sensory properties of a set of products

• What are the applications of descriptive analysis?

  Food industry 
  

  • Product reformulations 
  • New product development 
  • Quality control 
  • acceptability to target
  • calibration of instruments 
  • Brand mapping 
  • Consumer preference mapping 

  
  
  Research
  

  • Understanding relationships:
  • product/process/production properties 
  • perceptible properties 

• What are the three differences between the methods for descriptive analysis techniques?Methods are Dynamic and Static 

  • Generation of sensory descriptors (attributes)
    
  • Degree of subject training
  • Use of reference materials and scaling and anchors are used

• What is the first developed descriptive method?

  Flavor profile method

• What is the history of flavour profile method? Why was it made?

  There was a need for a more precise mean of measuring the flavour of a food.
  
  

  • Trademark of Arthur D. Little company
  • Late 1940s / early 1950s
  • Loren Sjostrom, Stanley Cairncross and Jean Caul