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Organoleptic shelf life evaluations


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How shelf life or "best if used by" dates on food products are determined. A food testing laboratory's guide.

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Organoleptic shelf life evaluations

  1. 1. OrganolepticShelf Life Evaluations Ivy Cho Lorenzo PuentesBusiness Development Director Director of Product Performance
  2. 2. What does shelf life mean? • It is the extent of time for which a food remains usable, fit for consumption, or sellable from manufacturing until reaching the “best before date”, “expiration date”, or “use by date”. – These terms all relate to the quality of the foodOrganoleptic Shelf Life Evaluations
  3. 3. Terms used to describe shelf life • “best before date” or “expiration date” – Where deterioration affects consumer acceptance • “use by date” – The time period when foods are to be eaten for health or safety reasonsOrganoleptic Shelf Life Evaluations
  4. 4. Shelf life influencers Growers/ Producers Other suppliers Manufacturers Distributors Retailers ConsumersOrganoleptic Shelf Life Evaluations
  5. 5. Factors that affect the shelf life • Moisture • Water activity • Fat/oil content • Alcohol content • Flavor loss • Texture changes • Color changes • Acid content • pH • Light exposure • Microbial spoilageOrganoleptic Shelf Life Evaluations
  6. 6. Types of shelf life evaluations 1. Accelerated – This is applicable in shelf stable foods where the storage temperature is increased to accelerate time. 2. Real Time – This is applicable in ambient, refrigerated, and frozen foods where the storage temperature is real time. – Microbiological evaluations are applicable in ambient and refrigerated foods.Organoleptic Shelf Life Evaluations
  7. 7. Accelerated shelf life • Attempts to predict the shelf life by use of temperature chambers to increase the rate of deterioration. • 100F chamber is used to store liquids – i.e. sauces • 90F chamber is used to store non-liquids – i.e. spicesOrganoleptic Shelf Life Evaluations
  8. 8. Types of organoleptic panels • Affective Tests – Used to assess consumer responses to products • May be Qualitative or QuantitativeOrganoleptic Shelf Life Evaluations
  9. 9. Qualitative vs. Quantitative • Qualitative – Used to evaluate consumer’s feelings about a product – Focus Groups • Quantitative – Used to identify overall preference or liking of a product or specific attribute. - Simple Preference Testing - Ranking TestsOrganoleptic Shelf Life Evaluations
  10. 10. Acceptance Tests • Likability Scales – 9 point hedonic • Just About Right Scales otherwise known as “JAR” –Applicable for formulation changes or product development stages • Line Scale or Numerical Scales • Food Action Rating ScalesOrganoleptic Shelf Life Evaluations
  11. 11. Descriptive Analysis Testing • Used to provide descriptions of the sensory quality of foods • Trained Panels • Flavor ProfilesOrganoleptic Shelf Life Evaluations
  12. 12. Real time shelf life • Foods are stored under normal conditions for a time length greater than the expected shelf life to determine the deterioration point.Organoleptic Shelf Life Evaluations
  13. 13. What’s Next? Stay tuned for Microbiological Shelf Life EvaluationsOrganoleptic Shelf Life Evaluations
  14. 14. Questions? For additional information, please contact us at 352.372.0436 or visit our website at abcr.comOrganoleptic Shelf Life Evaluations