Enabling Innovation Getting Started With Sensory Evaluation - University of Nottingham
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Enabling Innovation Getting Started With Sensory Evaluation
Introduction
I want to do some sensory….
What do you want to find out ?
What will you use data for?
What actions will you take in response to data?
Introduction
SUBJECTIVE
Opinions Sight
Preferences
Expectations Aromas
SENSORY Mouthfeel
RESPONSES &
OBJECTIVE Trigeminal
Differences /similarities Sound Taste
sensations
Descriptions
Intensity
CONSUMERS
Focus group Benchmarking
Market awareness / competitor analysis Test
Preference Tests
Preference Tests
New Product Development Existing Product
Shelf life determination
(NPD) Development (EPD)
Discrimination Can people notice the change
Acceptance Tests /Descriptive Tests Discrimination
made? Tests
FACTORY
FACTORY
Product Sensory spec
Purchasing Goods in Manufacturing process Process
Raw material spec: Sensory
parameters Control
Storage
Quality Monitoring (QA / QC) Descriptive Test
Product Sensory spec Sales
Descriptive Tests Customer Sensory spec
Marketing Descriptive Test
Discrimination Tests
Difference from CONSUMERS
CONSUMERS Label descriptions /advertising
control tests
CONSUMERS
Focus group
What are consumer
expectations? Benchmarking
How does my product taste
compared to the
Market awareness / competitor analysis Test
competition?
Which does the consumer
Preference
prefer? Tests Which does the consumer
Preference
prefer? Tests
New Product Development Existing Product
Shelf life determination
(NPD) Development (EPD)
Discrimination
How long before it tastes
Can people notice the change
Does the consumer like this
Acceptance Tests
? And by how much ? /Descriptive Tests
different? Discrimination
made?
Tests
FACTORY
FACTORY
Product Sensory spec
Purchasing Goods in Manufacturing process Process
Raw material spec: Sensory
parameters Control
Storage
How is my product
Quality Monitoring (QA / QC) Descriptive Test
effected by the supply
chain? ‘Buy backs’
Product Sensory spec Sales
Customer Sensory spec
Discrimination
Is it consistent to last Tests
batch?
Marketing How to use sensory as a
Descriptive
selling pointTest
?
How is it different? Informs
Descriptive Tests
root cause analysis.
Difference
Is this fromHold
adequate quality?
/ control tests
release decisions. CONSUMERS
CONSUMERS Label descriptions /advertising
Research & Controlled Studies
Sensory evaluation for SMEs – market awareness Benchmarking posh chocolates - Christmas Market:
Sensory evaluation for SMEs – sorting based on sensory profile
Cider “Napping” –
Dad’s Dining Room
Table
Sensory evaluation for SMEs – looking for a difference Discrimination Test, Apple Juice - Bramley Apple Festival Southwell Minister
Sensory evaluation for SMEs – checking there’s no difference Triangle Test, Botanical Extracts – At a grower / supplier’s farm office, Hungary
Sensory evaluation for SMEs – Descriptive Profile & Ranking Test
Part 1: Beer Profiling
– Pub in Derby (local
beer drinkers)
Part 2: Beer Ranking
– My Dining Room
Table!Practical – Basic Taste Recognition You will taste solutions of the basic tastes using store cupboard ingredients. Do not contain: • any of the official allergens as listed in 1169/2011 • alcohol Vegan and vegetarian-friendly. IF THERE IS ANYTHING ELSE YOU DON’T WANT TO CONSUME TELL ME NOW …
Basic Tastes - Recognition Test Answers 658 705 319 548 536 310
Discrimination Tests – THE TRIANGLE TEST Scenario: Artisan Elderflower drink Production Manager: “I can make an efficiency saving by changing the process”. Owner: “Great, but won’t that affect the flavour of the drink…. ?” Technical Manager: “The difference from trial runs is certainly not that huge…”
Golden Rules for Sensory
PEOPLE:
1. Use a group of people to make sensory assessments.
2. Be aware of individual differences in detection / perception.
3. Avoid coffee, mouth wash and smoking 2 hours before assessment.
4. Use palate cleansers: Samples type tested Palate cleanser
Most products Still, unchlorinated water (not mineral water).
(and leave time to palate Products with strong flavours or tastes + Plain crackers/ water biscuits. Unflavoured,
cleanse). that might persist no salt.
e.g.: beer bitterness / spicy food /
artificial sweeteners For spicy food – milk.
6. Don’t do too many
samples / have breaks. Fatty /creamy / oily products Slice bland apple (e.g: Gala)
Products high in astringency
7. Due diligence – 0.1% pectin solution
e.g.: tea (other products high in polyphenols –
food safety. cider, rhubarb, cranberry juice) Piece of melonGolden Rules for Sensory
SAMPLES
4. CONSISTENT – size / shape / format / sample container / temperature
5. REPRESENTATIVE of batch / product
ENVIRONMENT
6. Avoid distraction
odours
conferring
7. Get out of factory wherever possible.Golden Rules for Sensory - Sample Presentation
Triangle Test:
Create your own Random 3 digit numbers in
Excel:
=RANDBETWEEN(1,999)Golden Rules for Sensory - Sample Presentation Labelling is inconsistent, draws attention to one sample.
Golden Rules for Sensory - Sample Presentation Again different manner of labelling - font, colour, number of digits.
Golden Rules for Sensory - Sample Presentation
Different sample sizes – bias / not enough to evaluate for some
samples, too much to drink in others.Golden Rules for Sensory - Sample Presentation
Golden Rules for Sensory - Sample Presentation
Same cups
Same labels
Same label position
3 digit random codes
All contain same amount:
30ml.Practical – Triangle Test Elderflower drink contains: Water, sugar, lemon juice, fresh elderflowers, citric acid. Does not contain: • any of the official allergens as listed in 1169/2011 • alcohol Vegan and vegetarian-friendly.
Discrimination Tests – THE TRIANGLE TEST • Often called a DISCRIMINATION / OVERALL DIFFERENCE TEST. • “In general (using all senses) can you tell a difference between 2 samples”. • Common situations: INGREDIENT CHANGE. PROCESS CHANGE. • Allows you to declare if the samples are SIGNIFICANTLY DIFFERENT or not. • Does NOT allow you to say the samples are ‘SIMILAR’ where a significant difference is found. • Typically you have already determined that the samples pretty close in profile and you want some data to decide one way or the other. • Good number of people to use: 24 – 30 (most balanced : nos. divisible by 6)
Discrimination Tests – THE TRIANGLE TEST: Set up
• BALANCED DESIGN reduces bias.
• 6 possible orders of presentation:
A A B B B A
A B A B A B
where A = test sample
B = control sample B A A A B B
• BEST PRATICE:
Give first 6 people one each of the above; then repeat each presentation
order an equal number of times.
• Get organised – make a plan….Discrimination Tests – THE TRIANGLE TEST: Results Analysis
Number of respondents from your test Number of people needed to correctly
identify the different sample in order to
Critical Value Table for Triangle Test Data declare a significant difference (p =
0.05; 95% confidence level)
Analysis 6
7
5
5
Data source: BS ISO 4120:2004 Triangle Test 8
9
6
6
10 7
11 7
12 8
13 8
14 9
15 9
95% confidence level 16
17
9
10
• Typical for food industry sensory 18
19
10
11
20 11
21 12
22 12
• Only a 5% risk that you wrongly conclude the 23
24
12
13
25 13
samples are different. 26
27
14
14
or 28
29
15
15
30 15
You are 95% confident of the conclusion from 31
32
16
16
the test. 33
34
17
17
35 17
36 18
… …Discrimination Tests – A SME Difference from Control Test
IS THE PRODUCT / RAW MATERIAL QA during production
‘IN SPECIFICATION’ ? - e.g: raw materials /
}
intermediates
IS THE PRODUCT / RAW …preventative
MATERIAL CONSISTENT WITH
PREVIOUS BATCHES? QC finished product
…hold / release decision
IS THERE A DETECTABLE FAULT?
Shelf – life testing NPD /
EPD
IS THE PRODUCT STILL RECOGNISABLE / …determine BBE
REPRESENTATIVE OF BRAND? Buy back testing
….QC once in supply chain
…pick up misuse / abuseDiscrimination Tests – A SME Difference from Control Test
Control / Reference Point Test samples
Brand std.
Sample
….
People – know product well / trained
OR
Documented
Standard
- Spec.
- QAS
- PhotosDiscrimination Tests – A SME Difference from Control Test – Set up
A scoring system : assesses & decision making
IN SPECIFICATION ACCEPTABLE OUT OF SPECIFICATION
Taint
Sensory Profile Off flavour
profile close but
matches some Different
control variation profile
RELEASE RELEASE REJECT
Root Cause AnalysisPRACTICAL – Basic Different from Control Test
Scenario: Daily QA Taste Panel in Brewery
Sample ingredient list:
Water, BARLEY malt, rice, hops.
• Remember to include Hidden Controls sometimes.
Validates Method
Validates Panel Ability
• Include a space for descriptive comment.
• Can develop a number of scales for key attributes.Discrimination Tests – summary • Are OBJECTIVE TESTs – no opinions / emotions involved! • Who ? People from the company. • Triangle Test is a commonly used overall difference test when you have 2 samples to test for general differences. • Difference from Control Test is commonly used in QA/QC. Compare multiple samples to a reference (specification/control sample) for overall difference. • Paired Comparison Test is used for a specific attribute test when you have 2 samples to test for a difference in specific attribute (eg: which sample is sweeter?). • Ranking Test is used to test for difference of specific attribute test when there are 3 or more samples.
Consumer Testing - PRACTICAL
Scenario: Acceptance test – Cloudy premium apple juice
I’ve just inherited an orchard, there are loads of apples, I’ve had some juice
made. I think it tastes wonderful! I’m going to start a business…
1) Do consumers like the taste of my new juice? Why ? and by how much?
2) Is it sweet enough for them ? (I could store the fruit, press later; make it sweeter)
3) How does their opinion of my
juice compare to their opinion
for competitor juices?
4) Will people buy my juice?Consumer tests – general rules
PEOPLE:
Who ? : TARGET MARKET CONSUMERS
How many ? : THE MORE THE BETTER – AT LEAST 100
Everything we said on slide 15 about people applies.
ENVIRONMENT:
Where?: SPECIFIC VENUE WITH INVITES or SHOWS/FESTIVALS/MARKETS
Context will affect the result you get.
SAMPLES & PRESENTATION:
Safe, representative, consistent, 3 digit random codes, balanced presentation
orders…
Branding ?/ Not?Consumer Testing - PRACTICAL Shall I do a preference test against Copella ? What would that show us? Whether the consumers prefer mine more than Copella’s. What wouldn’t it show us? Whether they like my juice at all. Preferable = not necessarily likeable. How much they do or don’t like my juice in its own right. How big the difference is between their liking for mine and Copella’s. If they’ll buy it. Whether the sweetness level is perfect; only if preferable/not.
Consumer Testing – PRACTICAL – ACCEPTANCE TEST
Each sample 1 by 1 + 9 point category scale:
“Please taste the sample & indicate your opinion by ticking a box below”
ACCEPTANCE TEST will allow me to:
See if & how much they like:
a) my juice.
b) Copella juice. …..in their own right /against expectations.
Ask some more questions to understand key attributes important to product.Consumer Testing – PRACTICAL – ACCEPTANCE TEST Sample ingredient list: Apples, ascorbic acid (vitamin C). Does not contain: • any of the official allergens as listed in 1169/2011 • alcohol Vegan and vegetarian-friendly.
Consumer Testing – PRACTICAL – ACCEPTANCE TEST
Diagnosis questions:
2) Comment: “Please explain why you scored it as you did?”
(I have not yet influenced them).
3) Just About Right scale: Sweetness (specific attribute)
“Please indicate by circling below, your opinion on the sweetness of the juice?”
(I have now influenced them, but I captured their unbiased thoughts first! So OK to ask this at this
point).Consumer Testing - PRACTICAL– ACCEPTANCE TEST
1) Do consumers like the taste of my new juice? Why ? and by how much?
2) Is it sweet enough for them ? (I could store the fruit, press later; make it sweeter)
3) How does their opinion of my
juice compare to their opinion
for competitor juices?
4) Will people buy my juice?
How to improve design?Consumer Testing -– ACCEPTANCE TEST - Results Basic analysis results: 1) FREQUENCY of responses to each LIKING or JAR CATEGORY added up. 2) CALCULATE MODAL CATEGORY most frequently selected category. 3) PLOT GRAPHS 4) LOOK AT TRENDS - generally liking / disliking 5) TALLY COMMENTS > SEE TRENDS > USE TO EXPLAIN TRENDS More advanced analysis: • Statistical testing for significant difference can be applied.
Consumer Testing -– ACCEPTANCE TEST - Results
Consumer Testing - ACCEPTANCE TEST – Sum up
ACCEPTANCE TEST useful for:
1) Testing out NEW / NOVEL product on own or multiple recipes.
2) BENCHMARKING against competition.
3) Can add WHY? questions – discover KEY DRIVERS LIKING
….. drivers you weren’t thinking about
With packaging Do they like the Will they try it ?
packaging and
branding ? How
much?
Wording & order
With packaging & Is everything meeting Will they buy it?
price & context expectations? questions CRITICAL!
Blind samples Do they like its Will they repeat
No packaging sensory properties? purchase ?
How much?Descriptive Tests
• Putting words to sensory sensations, so you can
communicate about the product to others:
1) CHARACTERISE the product in detail
2) DEFINABLE
3) RELEVANT to those using the data
• Describes the facts ; no opinion.
• Sensory description important for: 1) specifications
2) quality attribute sheets
Often useful for marketingDescriptive analysis – A qualitative profiling method for SMEs
PEOPLE:
Who ? : Familiar / experienced with product.
Interested / willing.
People already good at verbalising sensations
Pre-screening questionnaire
Writing marketing material – consumers > consumer language.
Writing a specification – employees > language familiar to those in QA.
How many ? : 6 - 8
Everything we said on slide 15 about people, sample presentation, consistency
applies.Descriptive analysis – A qualitative profiling method for SMEs Scenario: Qualitative descriptive profiling – Crisps A crisp manufacturer wants to characterise their new crisp product in order to create a sensory description for a specification and quality attribute sheet. Ingredient list/ special dietary info: 1st sample – Potatoes, sunflower oil, sea salt. Gluten free. These chips are suitable for vegans. 2nd sample - Potato, high oleic sunflower oil (33%), salt.
Descriptive analysis – A qualitative profiling method for SMEs
1) GENERATE WORDS – ALONE – note down in grid provided.
2) DISCUSS as a group.
3) DEFINE the words.
Name reference benchmarks > training
4) REFINE TERMS – merge common descriptors.
5) KEEP A TALLY – no. of times a word is used by multiple people
Common usage > key attributeA Basic Sensory Specification
Basic Sensory Profile : X brand Ready Salted Crisps
This qualitative profile represents brand standard quality.
Appearance:
Aroma:
Taste & flavour:
Mouthfeel/texture/trigeminal:
Aftertaste:More Advanced Sensory Specification
Traffic Light Sensory Specification: X brand Ready Salted Crisps
BRAND STANDARD QUALITY ACCEPTABLE – for release UNACCEPTABLE – reject
Appearance
Insert Insert Insert
photo photo photo
Aroma
Taste &
flavour
Trigeminal
sensations
Mouthfeel/
Texture
AftertasteDescriptive analysis – A qualitative profiling method for SMEs
Your product. Acceptance
Descriptive Test Data
Profile Competing How much liked
products & why
Key sensory properties
POWERFUL STUFF!!
• Market awareness.
• Informed product development.
properties to create
properties to avoidIn Summary
• You can get a lot of info. from some very simple tests, on a low budget.
• Have a clear objective and a good plan.
• Do everything possible to reduce bias in:
Samples
Way test is conducted
• Use the most appropriate people for each test & use as many as possible -
remember about individual differences in sensory acuity & perception.
• Give the people best possible environment to make good measurements for you.
• Practice required to aid descriptive ability – you & employees.
• Sensory evaluation has benefits operationally & commercially.Other Sensory Workshops For more detail: 19th September 2018 Sensory Evaluation Course • Accredited by Institute of Food Science and Technology. • Exam to get an IFST certificate. Please take a flyer ….
Further Work
For more information on sensory evaluation
or
bespoke sensory work
free to SMEs in
Nottinghamshire & Derbyshire
contact:
Alice Jones – Sensory Scientist
University of Nottingham
0115 951 6739
alice.jones@nottingham.ac.uk
www.foodinnovationcentre.co.ukYou can also read
