I am selecting sensory attributes to evaluate acceptability of food products. Is it correct to use both taste and flavor at the same time? Peoples saying one include the other.
Dear Bilatu,
I would like to use this clear illustration to explain this. Everything perceived by the nose (sense organ for smell) is generally called smell; whether: aroma (in case of food and drink), fragrance (as in perfume), odour... etc. A perceived pungent smell from dirty environment is called odour but it is still smell as long as the nose can feel it.
Taste is perceived by the tongue. It may be sweet, bitter, umami, salty, sour or even something else outside of these. The question now is, "what is flavor?" It is just a characteristic taste of food or drink. The Flavor of mango, banana, orange and guava can be distinguished by tasting using tongue. In essence, the word 'taste', is more general and covers/includes flavor, as people tell you.
So, use flavor only when you intend a particular characteristic taste of your sample and use taste for anything perceivable by the tongue.
Now, considering , "selecting sensory attributes to evaluate acceptability of food products", appearance, aroma, texture and taste (not flavor) are commonly used on hedonic scale. But you can specify in your organoleptic/sensory analysis questionaire different possible flavours for panelists to identify which is more prominent: for example, you can request the panelists to select one (from a list of flavors) that is present in a juice.
This paper may be helpful for the methodology on sensory analysis: Article Development of Whole Cassava Based Instant Noodles
Regards!
Hi Bilatu,
Flavor is defined by ASTM International as:
"flavor, (1) perception resulting from stimulating a combination of the taste buds, the olfactory organs, and chemesthetic receptors within the oral cavity; (2) the combined effect of taste sensations, aromatics, and chemical feeling factors evoked by a substance in the oral cavity.”
Following this definition, taste is part of the broader term flavor.
If you are working with consumers, it's very important to run a pre-test with your target group to ensure that they correctly understand the used terms/questions.
I hope that helps.
yes they are Preference or Affective or acceptance Testing , to accept or reject by feeling . so you can use the attributes using
•Hedonic/affective tests.
Hello Bilatu,
Taste and flavors are very interrelated concepts , though both have different definitions. Taste as well as Flavor are very important parameters for sensory evaluations and both represent the different sensory attributes of a product. so you can select both parameter in your sensory evaluation cards but only after the consumers understand these terms.
Taste is the type of a sensation produced in the mouth when a food substance react with taste receptors cells located in taste buds in oral cavity. so, we can say taste is the senses experienced by the tongue and it basically give the sensation of saltness, sweetness, sourness, bitterness or umami.
Flavor is a slight complex terminology and defined as the combination of the senses of taste and smell together with tactile sensations of the sense of touch. thus, overall impression of a food or beverage is called " flavor" and this flavor impression is based on the stimulus obtained from three different senses : Taste, Aroma and Touch.
I hope it will help you.
Considering the interrelationship (Flavour = Taste + Aroma) between flavour and taste, it is better to use taste and aroma rather than flavour and taste at the same time while conducting sensory studies.
Best regards.
However, I believed you can use taste and flavour if necessary. For example, if you are developing a new product (such as condiment) whose taste and flavour are of primary concern to consumers or you intend to determine the impact of a flavourant/ flavouring agent on the taste and flavour of a particular food.
In addition to the explanation about flavor being taste+aroma+texture feel (eg grittiness in ice-cream), take note that the flavor profile of a new product is usually assessed by trained panelists; whereas, the consumer taste, aroma, texture, appearance/color attributes are measured by largely untrained panelists who only indicate their preferences.
Taste and flavor can be used at the same time for describing the sensory attributes of a food product .Taste is detected by the taste buds on the surface of the tongue. Taste sensations include sweet, sour, salty , bitter and umami. Flavor is the overall impression that combines taste, aroma and mouthfeel.
Depending on the attributes you are looking for in a specific product, it is okay to include both flavor and taste in the same evaluation and compare test results of trained panelists to results of sample consumers to make your overall decision.
Anju and Lukas have given the correct definition and I suggest you follow that in presenting your samples for organoleptic/sensory evaluation.
Both can be use but you should explain to the panel what you me by those attributes.
There is always confusion between Taste and Flavour.
Taste and flavour are almost two different things.
1)Taste is a kind of sense that can be sensed with our tongue. There are different types of tastes such as sweet, bitter, sour, salty, mirchi and all these are sensed by the receptor cells in our tongue.
2) Aroma is defined as the type through which we can smell in our nose.
3) Flavour is the combination of both Taste and Aroma. We can express flavour as mild, pleasant, strong, acidic, savoury.
Use flavour and taste as two different sensory attributes, Please do let me know about your food product
Flavour csn be said as a combination of taste and smell...include flavour in score card than taste...if untrained panel...taste can be included...
Yes, Flavor include taste as well as several other sensory attributes, such as puckering and astringency.
- Taste refers to the senses inside our mouth including our tongue
- Aroma occurs inside our noses and relates specifically to our sense of smell
- Flavor is when taste and aroma converge