Sensory Evaluation of
Food Products
Descriptive Tests
Descriptive tests attempt to identify sensory characteristics and quantify them.
Panelists are selected on their ability to perceive differences between test
procedures.
Descriptive tests are based on two types of methodologies:
i) Attribute rating: It involves:
• Category Scaling
Coded samples are presented simultaneously or sequentially in a balanced
order, which differs among the individual panel members. Category scales
consists of a series of word phrases structured in ascending or descending order
of intensity and are used to measure the specific attributes (e.g. sweetness, off-
flavor etc.). For the purpose of analysis, successive digits are later assigned to
each point represented on the scale, usually beginning at the end representing
zero intensity. A statistical analysis (e.g. analysis of variance) of the mean
intensity scores for each sample is used to determine significant differences
among the mean scores for the sample represented.
• Ratio Scaling (Magnitude Estimation)
This test is used to estimate the relationship between physical intensity and
sensory magnitude. It can also be used for comparable ratings on specific
attributes among two or more products. The method permits the participants to
use a wide range of numbers of his/her own choice with the property that
ratios or proportions among the numerical assignments reflect ratios of
sensory intensities. The numerical ratings given to the first sample presented
may be any one of the subject’s choice, except zero or a negative value.
Ratings given to the succeeding samples should be in proportion to the rating
assigned to the first. The numbers assigned are subjected to statistical analysis
after normalization.
• Flavor Profile Analysis
The technique provides a written record of a product’s perceptible aroma and
flavor components, feeling factors and aftertastes. The panelist characterizes
individual aroma and flavor notes in the order perceived and assigns an
intensity value using a constant rating scale. A panel of four or five members
is normally used. Panelists independently examine the product under study,
record their impressions of aroma, flavor and aftertastes, then reports to a
panel leader in an open discussion. The final flavor profile, upon comparison
with an original profile, can show the effect of an ingredient substitution, a
processing change packaging, age etc.
• Texture Profile Analysis
This is a descriptive technique based on the principle of the flavor profile
method. It provides a systematic approach to measure the textural dimensions
of food in terms of mechanical, geometrical, fat and moisture characteristics.
1
Surface1
Food Analysis
5 10
Smoot Roug
h h
1 5 10
DrynessOily Dry
1 5 10
Moisture Muc
absorption: None h
Scale
Flavor
The panel is composed of six to
nine members. The findings of the
panels are recorded and a profile for similarities and differences is used for
interpretation.
• Quantitative Descriptive Analysis
This technique utilizes an unstructured category scale and a panel of not less
than six trained panelists, and obtains repeated judgements from each panelist
for each test products.
Let us take an example of sensory evaluation for a sample of cookies. In order
to evaluate sensory attributes of cookies, following Descriptive Tests can be
undertaken:
Texture
Sweet
1 5 10
Salty
1 5 10
Bitter
1 5 10
Scale
a) Actual utilization of the product.
