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Sensory Evaluation

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by gary Hoyer on 2 October 2012

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Transcript of Sensory Evaluation

Why TASTE ?
It drives appetite and protect us from poisons. SWEET SALTY UMAMI SOUR BITTER Carbohydrates Sodium Chloride Protein & Amino Acids Tastes that cause aversive, avoidance reaction Associate with off foods Medicine and Poison Born To Hate Cabbage 25% of us are non-tasters.

50 % of population are medium tasters.

Remaining 25% are SUPERTASTERS !! Have less than 15 papillae per test circle.

Have 15 – 35 papillae.



Have over 35 papillae, don’t like green veggies. Can you taste food if your nose is pinched ????? The Midbrain aka Limbic Area
your emotion centre Picture from:
www.life.uiuc.edu/.../Intro%20Figures/fig1.jpg picture from: http://www.sfn.org/content/Publications/BrainBriefings/smell.html Physiology of the Olfactory System How do companies find out what consumers like?
Types of Sensory Analysis Quantitative
50+ people
Discriminative tests (Is there a different?)
Attribute Difference test (How different?)
Acceptance test (degree of liking)
Preference test (which do you prefer?) Qualitative
8 – 12 people
Focus Groups
Expert descriptive panel Attributes & Hedonics Attributes
Sweetness
Saltiness
Appearance
Aroma
Shape
Creaminess
Crunchy Texture Hedonics

Like Extremely
Like Very Much
Like Slightly
Neither Like nor Dislike
Dislike Slightly
Dislike Very Much
Dislike Extremely



Some colours are tagged with flavours.

Natural food colours such as turmeric, saffron, beet juice are wildly use.

Everyone has their favourite M&M’s®, even if they all taste the same !


SEEING IS BELIEVING ……… What are the 5 senses?

We exercise them daily.

Gives intense and immediate sensation.

Senses can be pursued for escape, relaxation & pleasure. What Food Can You Handle? Non-tasters.



Medium tasters.


Remaining 25% are SUPERTASTERS !! (Ketchup) habanero, chilli pepper, pickled ginger, gorgonzola, anchovy paste, hot salsa.

Cilantro, mayonnaise, pomegranate, pesto, chipotle.

Garlic, cinnamon, ketchup, black bean sauce, citrus fruits. Republished with permission by Richard Bowen
Biology.about.com Physiology of the Papillae on the Tongue To Elaborate the Diagram Each papillae has many tiny taste buds.
Taste buds are made up of epithelial cells which forms taste pores.
Taste pores receive sugars, acids, salts (our food) etc. and send a message via the nerves to the brain.
We can then identify the chemical sensations indicated in the next slide. Sensory Attributes……
and the way we perceive them. Floral - flowers
Citrus – orange, lemon, grapefruit
Fruity – orchard fruit, tropical fruit
Green - leaves, grass, pine
Herbal – rosemary, thyme, oregano etc.
Spicy – cloves, cinnamon, black pepper
Earthy – mushroom, musty, soil
Woody – oak, coffee, vanilla Sensory Profile (Flavour Map) The Halo Effect

People form a general impression of a food product.
Pleasant tastes generally enhance volatile flavours. (e.g. sugar enhances chocolate flavour)
Multiple attributes affect each other. (e.g. adding vanilla essence to soya milk) It’s so Spicy it’s Painful Trigeminal Flavour Senses This is in addition to the taste and smell system in the body.
It’s chemical sensitivity of the body.
Mediated by the trigeminal nerves (the 5th cranial nerve).
Old Hungarian saying – “Good Paprika burns twice”. The Trigeminal Nerve Burn Baby Burn!! Jalapeño Peppers
Thai Chili
Scotch Bonnet
“Red Savina” Habanero (extremely hot)
Black Peppers
Ginger
Carbonation – from soft drinks ??
Raw Onions
To some people they are irritants ! How Sensory Evaluation Helps Drive Business Decisions? Instruments lack sensitivity of human sensory systems. (human subjects are better)
Product benefits is just point of entry.
How do we give them an experience that emotionally transports them to a desired state of mind.
One person’s preference doesn’t count.
We can’t shove it down their throat !
Thank you ! What is sensory evaluation and how does it relate to the food industry? Up Close & Personal Tasting with the Nose… Aromatics:

Volatiles are recognized by the olfactory system.
The intensity of aroma escaping a food is also affected by temperature and nature of the compound. (e.g. hot coffee)
Most warmed up food has stronger smell.
WASABI !!!!! To Elaborate the Diagram Unlike the taste receptors, the olfactory receptors are true nerve cells.
Aroma (chemical molecules) released from food.
Stimulate the sensory nerve cells which send impulses to the brain.
To the same area that governs behaviour, memory & emotions.
Combines taste information to create the sensation of flavour. ……and a Few More Nutty – almonds, hazelnuts
Caramelized – butterscotch, soy sauce, molasses
Chemical – sulphur, plastic,soapy
Fermented – yeast dough

Did You Know? Women Are More Sensitive !

There are more female super-tasters than male !!! (20% more)

Women are also more sensitive to bitterness ! Olive Powder Sensory Profile Bottom line:

Taste is a very subjective thing, but understanding the nature of the human senses and flavour descriptors will benefit you in a hospitality industry career. Total number of taste buds in human – 10,000.
About 4600 are on the tongue.
Number of taste buds decrease as we age!!!
The epithelial area that hold taste buds are called papillae. Trigeminal Sensory Analysis
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