Case studies
Sensory evaluation and benchmarking
Sensory analysis of foods - the ultimate test
Sensory analysis testing of food products is the ultimate test to assess the flavour and taste qualities of your product. In most cases it is also the test your customers will use to decide whether to buy your product again. Our researchers have particular strengths in this field and can provide computer controlled sensory analysis facilities to businesses.
Many food and drink companies carry out taste panelling and sensory analysis on their products. This may be as a routine quality control check or to obtain feedback on new products. However, the results are not always scientifically sound and can become almost a routine rather than a valuable tool in product analysis and development.
Our researchers have been working with a number of companies to streamline and improve their sensory analysis practices. This has involved the design of attribute sheets to be used as reference standards and also flexible on-site or University based training for panellists. Once fully aware of the process, the company can develop the concept for a range of products.
The process
Sensory analysis involves the measurement and evaluation of the range of sensory attributes of a food. This means assessing the reactions of all of the five senses of sight, smell, taste, touch and hearing. Sensory analysis is an important part of the quality assurance procedures of a responsible company. The sensory analysis relies on people to make the various required judgements - these panellists become the measuring instruments. To be most effective, the panellists need to be appropriately trained to evaluate the products objectively and have at their disposal a range of descriptive abilities.
The team have helped companies maximise their sensory analysis procedures. Panel sessions are improved by making them more formal and precise to gain the maximum possible information within the constraints of time and skill of the panellists. This structure means the panellists find it easier to think objectively and analytically about their practices and their products.Through this training, the ability and confidence of the panellists improves, which in turn leads to better consistency in evaluation scores.
For some companies, the design of documentation and reference standards in their business has been accomplished giving a more sound footing to the use of the results and more fully meeting quality assurance procedure objectives.
Wider uses
Sensory analysis can also be used to benchmark products against competitor products. Sensory analysis may help to identify trends and useful innovations in competitor products that might be taken on board - or indeed avoided.
If your company uses, or is contemplating the use of sensory analysis techniques as part of its quality assurance programme, we can give advice on how and when to carry out the tests and how the best value can be made of the results. Can you afford not to make best use of sensory analysis techniques?
Computer controlled sensory analysis facilities at Sheffield Hallam University
