E.A.T. Initiative: Taste Lab - JASMINE OLVANY
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E.A.T. Initiative: Taste Lab JASMINE OLVANY
The Driving Force of My Project Question: Is it possible to expose the psychological connection between flavor and satiety through a Taste Lab experiment? The information would be given to Metz for new plant forward dishes Approached with two types of testing: strict sample based testing, and individual self-preference testing
Introduction to Experimentation Biweekly in Fall 2016 and Spring 2017 a Taste Lab was conducted. Each Lab was designed around a certain traditional “taste sense” or cuisine profile Some examples: Sweet vs Spicy, Sweet vs. Sour, Italian vs Asian, and Plain vs Flavored
Methodology To adhere to normal sensory science practice the lab followed these guidelines: Hedonic scale for preference rating Sterile environment for tasting Randomized number system for samples Availability to entire student population
Survey Appearance SAMPLE RATING SURVEY SELF PREFERENCE QUESTIONS
Analysis
All of the sample based questions were Date:
11/1/16
Dislike
Extremely
Dislike
Very
Dislike
Moderately
Dislike
Slightly
Neither
Like or
Like
Slightly
Like
Moderately
Like
Very
Like
Extremely
Total
Number
submitted to the following tests: mean Much Dislike Much of Tests
score, standard deviation, and variance. Italian 2 1 1 2 2 1 12 9 1 31
Asian 1 5 3 4 5 5 5 1 2 31
The descriptor comments were also
looked at for trends
The self preference questions were either Figure 1: Asian vs Italian Cuisine Preference
looked at the same way or with percent 14
Number of Responses
answered. 12
10
8
6
4
2
0
1 2 3 4 5 6 7 8 9
Hedonic Scale
Italian AsianComment Examples
Comments: the shell was very tasty and I thought the shell had a good
472- Italian Cuisine
texture to add to the dish, but I wasn't a big fan of the
aftertaste of the shell that contained the rice/orzo.
Italian flavor, healthy but tasty
Reoccurring comments: Strong herb tasting, good taste, a little bland,
Crunch A little cold, good mix of veggies and grains, liked the
Flavorful
tomato on top for flavor, crunchy but also soft, good
texture
Tomato This dish had zucchini with really good seasoned rice.
Lots of Herbs Slightly tangy, sweet, salty, slight tomato flavor, very juicy
Tastes like oregano
Tastes a little sweet, lemony, slightly salty
Fresh pesto, crisp vegetables, a chewy ingredient,
herbal/flavorful aftertaste
Squash with herb and pesto rice
Tastes like too much effort
It tastes like spicy rice inside a vegetable
Little bit of a salad dressing taste. Tastes fresh but still not
a taste I would necessarily preferJuxtaposition of Self Identification and
Data
SELF REPORTED TASTE DATA
Figure 2: Self Reported Bean Figure 1: Green Bean Preference
Preference Chart
20
Steamed Green Beans
Amount of Responses
Spiced Green Beans 15
10
5
32%
0
1 2 3 4 5 6 7 8 9
68% Hedonic Scale
Spiced Green Bean Steamed Green BeansMass Survey Attempt
WHICH ARE YOU MORE LIKELY TO CRAVE?Examples of the Taste Lab
Figure 1: Sweet vs Sour Taste Preference
8
7
Case #1 Ideal 6
Scenario
Number of Responses
5
Taste Lab designed to test student’s 4
preference between sweet and sour.
3
Applied to dining hall’s cold salad
offerings. 2
1
0
1 2 3 4 5 6 7 8 9
Hedonic Scale
Sour SweetFigure 2: Sweet/Spicy Curry Comparison
Case #2 Student 18
Population
16
14
Number of Responses
12
Taste Lab designed to test the
preference between sweet, spicy, or 10
the combination. 8
6
Results seemed skewed by
participating population 4
2
0
1 2 3 4 5 6 7 8 9
Hedonic Scale
Sweet Spicy CombinationDegrees of Sweetness Test
2.5
Case #3 Chef vs 2
Scientist
Number of Responses
1.5
Taste Lab designed to test how sweet
is too sweet for student’s savory 1
dishes.
Found differences in execution based 0.5
on person’s discipline.
0
1 2 3 4 5 6 7 8 9
Hedonic Scale
Brown Sugar Apricot TeryakiSpice Gradient Taste Lab
6
Case #4 5
Attendance
Solution
4
Number of Responses
3
Taste Lab designed to be an iteration
of the spicy test, but one variable was
changed. 2
1
Found that more traffic did not equal
more results.
0
1 2 3 4 5 6 7 8 9
Hedonic Scale
Mild Medium HotWorks Cited Bradley, Ralph A. Some Statistical Methods in Taste Testing and Quality Evaluation. Charles, Spence. Carmel, A. Levitan, Maya U. Massimiliano, Zampini. Does Food Color Influence Taste and Flavor Perception in Humans? Chemosensory Perception, 2010. Online. Holt, S. H. Miller, J. C. Petocz, P. and Farmakalidis, E. A satiety index of common foods. European Journal of Clinical Nutrition, 1995. Online. Jian, Bi. Similarity testing in sensory and consumer research. Food Quality and Preference Journal, 2005. Online. Lawless, Harry T. Sensory Evaluation of Food: Principles and Practices (2nd Edition). Spinger Publisher, 2010. Print. (Pending ILLiad request) Masic, Una. Yeomans, Martin R. Umami flavor enhances appetite but also increases satiety. The American Journal of Clinical Nutrition, 2014. Online. Millward, Joe D. The nutritional value of plant-based diets in relation to human amino acid and protein requirements. Proceedings of Nutrition Society, 1999. Online. Neumark-Sztainer, D. Story, M. Perry, C. Casey, M. A. Factors influencing food choices of adolescents: findings from focus-group discussions with adolescents. Journal of American Diet Association, 1999. Online. Rolls, Edmund T. Brain mechanisms underlying flavor and appetite. Philosophical Transactions of the Royal Society B, 2006. Online Shannon, C. Story, M. Fulkerson, J. A. French, S.A. Factors in the school cafeteria influencing food choices by high school students. Journal of School Health, 2002. Online. Shepard, G. M. Neurogastronomy: How the Brain Creates Flavor and Why it Matters. Columbia University Press, New York, 2012. Print. Spence, C. Piqueras-Fiszman, B. The Perfect Meal: The Multisensory Science of Food and Dining. Wiley-Blackwell Press, Hoboken, 2013. Print.
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