The document discusses sensory evaluation as a scientific discipline essential for food quality control, involving the use of human senses to judge food characteristics. It outlines various sensory tests and quality control processes, emphasizing the importance of having well-defined quality assurance and control programs. The document also highlights the future opportunities in sensory evaluation, indicating the demand for improved methods and collaboration within the food industry.

1. PRESENTED BY
TAMILSELVAN. T
ID.NO : 10BB19J08001
SENSORY EVALUATION AND QUALITY CONTROL
CSIR – CENTRAL FOOD TECHNOLOGICAL
RESEARCH INSTITUTE
MYSORE -570020
Assignment on
Course - L-300-1611- Sensory Profiling of Foods

2. Sensory Evaluation
 In a simple sense - Judging the quality of food by a panel of judges.
“ A Scientific discipline used to invoke, measure, analyze and interpret
reactions to the characteristics of foods and materials as they are
perceived by the senses of sight, smell, taste, touch and hearing”
 It is the essential part of product development and quality control.

3.  It is a quantitative science
 Sensory evaluation applies the principles of experimental design and
statistical analysis to the use of human senses.
 Sight - size, shape and colour transparency, opaqueness, turbidity,
dullness.
 Colour - ripeness of fruits , strength of coffee and tea.
 Nose and mouth - flavor, aroma and taste
 Touch - Texture

4. Need for sensory evaluation
 To reflect common preference
 To maintain the quality of food at a given standard
 Assessment of process variation
 Cost reduction
 Product improvement
 New market development
 Market analysis

5. Types of Sensory tests
Difference tests – To determine difference among samples
 Paired-comparison test
 Duo-Trio test
 Triangle test
Rating test – Are difference test with a quantitative aspect
 Ranking test
 Single sample test
 Two sample difference test
 Multiple sample difference test
 Hedonic rating test
 Numerical scoring test

6. Sensitivity tests - These tests measure the ability of the individual to smell,
taste or feel specific characteristics in food or beverages.
Descriptive tests – It provides quantitative description of all the sensory
qualities of food or product
 Flavour profile test
 Textural profile test

7. Quality control
Quality Assurance (QA) and Quality Control (QC) programs are
established within an organization.
 To pursue and maintain the product’s quality
Quality Assurance (QA)
“The planned or systematic actions necessary to provide
adequate confidence that a product or a service will satisfy given needs”
 It sets the policies, systems, programs and procedures to be carried
out by QC

8. Quality Control (QC)
“ An operation closely aligned to the manufacturing
process, implements the quality specifications of raw materials,
intermediate and finished products as established by QA,
carries out operational techniques and the activities sustain
quality of a product or service” (ASTM, 1992)

12. Many companies have well defines and established QA and QC programs.
Do all companies have the QC/Sensory programs???
NO !!!

13. Important criteria defines the “quality” of QC/Sensory program are
 Training/ qualifications of panellists
 Type of established specifications
1. Representative sampling
2. Incorporation of product variability
3. Consideration of consumer inputs
 Use of controlled test conditions

14. Role of sensory evaluation within a food industry

15. Minimum requirement for a QC program
 Selection and use of a sound sensory method
 Definition of critical attributes and limits/specifications
 Completion of an training program
 Use of sound product preparation and presentation protocols
 Implementation of a panel/ participants motivation and monitoring
system
 Management support
 Use of sensory results in the decision making process

16. New developments and Future opportunities within QC/Sensory system
 Awareness of the importance of and support for QC/Sensory programs
within an organization
 Increased involvement of sensory scientists in QC/Sensory programs
 Establishment of new or improved QC/sensory training programs
 Establishment of improved sensory specifications
 Evaluations focused on ingredients and in process products
 Understanding and use of the diverse applications of product variability
studies
 Use of new or improved sensory methods

17. Collaboration between R&D and QC functions to produce high and consistent
quality
 Continued use of instrumental measures: their establishment and validation
Assuring minimal requirements for a QC/sensory program
 Global QC
Development of QC/sensory programs in the personal care, pharmaceutical,
household and paper industries
Use of multivariate QC/sensory data analyses and control charts
Internet applications in the QC/sensory field
 The ultimate goal: a more effective approach to deliver consistent quality
products

18. Conclusion
The key to the growth of this field and the success of in-plant
QC/Sensory programs is the recognition that sensory evaluation has a vital
role in the quality control of consumer products

19. THANK YOU…