This seminar talks about what is sensory evaluation, types and needs for sensory evaluation. Quality control and quality assurance and the use of sensory evaluation in food industries. Minimum requirement and new developments in QC/Sensory program.
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Sensory Evaluation and Quality Control
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)
9.
10.
11.
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
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
Quantitative science in which data collected to determine the specific relationship between product characters and human perception
Quantitative aspect – using defined scales and scores
ASTM – American society for testing and materials
Quality control involves testing of end products and determining if they are within the specifications for the final product. Quality assurance is to examine the processes and make changes to the processes which led to the end-product. Both qa and qc are interdependent to each other
Quality control management ensures that what your company delivers and the delivery processes it uses are cohesive and that every business phase of the organization focuses on the same goal.
four key components to be effective: quality planning, quality control, quality assurance, and quality improvement.
These four dependent on each other
Certainly not all organization have qc/sensory programs, only few have it sound programs. Senory field has not matched the growth of the QC field compared to other disciplines supporting this function Some non food companies think that QC is instrumental which captures main dimensions and some times sensory assessment are difficult to complete compared to food. Ex: shampoo companies are reluctant to incorporate complex skinfeel and handfeel evaluation protocols. Food industries are well advanced in sensory science.
Most of these companies do not believe in the use of sensory practices in Quality Control, and/or believe that the instrumental techniques adequately measure properties related to the products’ quality.
Without a training program, panelists judge products based on their own criteria, andobviously provide different and unreliable results. Evaluations can be equally unreliable.
it links all important elements in QC. Product variability - the determination of the variable sensory attributes and their variability ranges.
Some companies not followed this because of lacking technical and management support, process is too costly
4. (in techniques and the integration of consumer/management input)