Depending upon the objective of the sensory evaluation, method can be selected. Whether going for descriptive profile or quantitative or qualitative test? Generally quantitative test method i.e. hedonic rating for each attribute on 9 point scale is adopted. Please refer sensory evaluation topic in Handbook of Quality control for fruit and vegetable products by S. Ranganna or Sensory Evaluation Techniques by Meillgard.
I would say apparently 'hedonic rating test' is the best method so far for the evaluation of sensory properties of food products.
What precisely do you want to do? Hedonic or quantitative/descriptive sensory analysis? They demand totally different strategies. There are fairly good handbooks and even normalized methods for jury training for quantitative descriptive sensory analysis.
Dear Prof. Sharoba,
as far as Quantitative Descriptive Sensory Analysis is concerned, you can find the main, fundamental, steps described in detail in this article.
You can adapt them to the specific case of your interest.
Best regards,
Antonella Pasqualone
Dear Prof. Sharoba,
after obtaining sensory data, they can be correlated with physical-chemical data leading to interesting observations.
You can find some applicative examples in these articles.
Best regards,
Antonella Pasqualone
Dear Prof. Sharoba,
Quantitative descriptive analysis (QDA) is used to determine differences in the sensory characteristics of the samples.
Regards,
B. Wroblewska
Dear Professor,
Sensory analysis has to simulate the sensational properties or eating quality of any food. So the best method as far as my knowledge goes is to go in for a taste panel consisting of expert in providing information on the organoleptic qualities of the food. This can be done by adopting hedonic scale to evaluate the sensory quality of the food product.
With warm regards
from
Prof. K. Dushyanthan
Dear Professor,
To evaluate the sensory profile of foods: organoleptic tests (taste, odor, flavor, texture ...) are necessary and depend on the food or the desired preparation.
However, quantitative analysis are used to determine the different components. These specific methods can be learned from books or scientific articles.You can adapt them to the specific case of your interest.
Regards,
Dilmi Bouras A.
Hello Pr
The sensory evaluation of food products is made by gas chromatography.
However, the sight, touch, taste, smell ... still the best indices for evaluating the sensory quality, sensory or psycho-sensory.
A jury of specialist and non-specialist appreciation jury can help you tremendously.
My English is not good, excuse me.
Dilmi Bouras A.
Sensory test is certainly the best method is a method that can represent the wishes of consumers, because however sophisticated CG-O or other instrumentation, can not necessarily represent the perception of consumers. From the consumer side can be preferrence test, test liking or blind tests. But for good quality control analysis was also performed intrument
The sensor-based techniques (e-nose, e-tongue, etc.) can be used for the creation of sensory fingerprinting of food products.
The best method is sensory analysis, but there are as I wrote earlier two very different strategies:
- either you want to DESCRIBE a product, you will need a trained jury (of 10-20 people) and you only ask them questions of intensity (of colour, of a certain taste, smell etc). Definitely not of liking of appreciation.
- either you want an HEDONIC appreciation, you will need a more numerous (50-100 typically) jury of naive consumers / persons, and you ONLY ask them whether they like the product.
It is the one OR the other, mixing the two appoaches does not work.
All other methods (GC, e-nose etc) are appropriate for control of products, not prediction of their appreciation by real persons (or they will need preliminary calibration against a jury)