SENSORY EVALUATION

SENSORY ANALYSIS

INTRODUCTION TO SENSORY SCIENCE SENSORY ANALYSIS PANEL SCREENING AND SELECTION

INTRODUCTION
Sensory Science - branch of food science and technology,
Fast developing and gaining attention in the Product Quality. Cosmetic is a multi dimensional product comprising of Physical, Chemical, Microbiological Status and Sensory attributes.

Sensory Science and Cosmetic Quality

The role of sensory science in the measurement of quality is composed of : Identifying the sensory attributes - important characterization. Measuring the extent - the product posses these attributes. Identifying instrumental measures related to the

Sensory attributes of the product.

Objective measurements. Modeling Product quality.

INTERACTING DEPARTMENTS IMPORTANCE

Sensory Analysis -Indispensable part of fields:

Testing the quality of incoming raw materials New product development Product improvement

Reduction in cost
Market sample evaluation Suitability of packaging material Shelf life stability Investigation study

HOW IS SENSORY EVALUATION USED?

In a cosmetic company, sensory scientists work closely with product developers to understand:
What consumers like and why If consumers can tell a difference when they change a product (e.g. substitute an ingredient)

In academia, sensory scientists:

Try to understand how our senses work and how our senses respond to stimuli (both from cosmetics and chemicals) Improve testing methodology

WHY IS SENSORY EVALUATION USED?

Reduces uncertainty and risks in decision making Ensures a cost-efficient delivery of new products with high consumer acceptability Human observers are good measuring instruments
People can detect odorants (levels lower than
Instrument)

Experiment : 1

Importance of sensory attributes and there interactions between sensory organs

DEFINITION
Sensory Analysis is defined as A Scientific discipline used to evoke, measure, analyze and interpret the reactions to those characteristics of cosmetics, food/beverages and etc., as they are perceived by the senses of sight, smell, taste, touch and hearing. Sensory quality of cosmetics product is described in terms of color, appearance, odour, texture, skin/mouth feel, aroma, taste and after taste.

SENSES
5 Senses : Sight, Smell, Taste, Touch & Hearing. Sight:- appearance, color etc. Smell:- odour, Touch:- soft, hard. Etc Taste:- sweet, sour etc. Hearing:- crispy,tender etc.

Senses.
Odour:- Smell + sense at throat

Skin/Mouth feel:- Textural attributes

responsible for producing tactile sensation on the surfaces of the skin/ oral activity Flavour:- taste + odour + mouthfeel Aroma:- taste + after taste

Terms related to the texture / hearing

Firm:- High resistance to deformation by applied force
Tender:- resistance to breakdown on mastication. Brittle:- ex: biscuits Crumbly / crunchy : breaking easily in small irregular pieces. Ex: potato chips. Crisp:- applied force to yield suddenly with a characteristic sound Ex: vegetables.

METHODS OF SENSORY ANALYSIS

Affective Analysis: Untrained-Consumers (Acceptance, Preference, Hedonicity) Analytical Sensory Analysis: Objective method Use of trained panel using scales possessing quantitative and intensity characteristics.

SENSORY ANALYSIS
Sensory Evaluation involves the measurement and evaluation of the sensory characteristics of cosmetic, and interpretation of test results. Adequate Sensory evaluation data free from bias, prejudices and interaction are possible by:
Proper experimental designs, Panel selection, Product quality attribute assessments, Data representations.

Prerequisites
A number of variables must be controlled if the results
of a sensory tests are to measure the true product evaluation. Test Controls: Test room environment Product controls: Design of the evaluation Panel Controls: The procedure to be used by a panelist for product evaluation.

Factors Influencing Sensory Verdicts:

Physiological and Psychological Factors The use of a panel as an analytical instrument requires that all these factors are avoided or at least controlled.

Factors Influencing Sensory Verdicts

A. Physiological Adaptation Enhancement or Suppression

B. Psychological factors Expectation Error Logical error Error of habituation Stimulus error Halo effect Order of presentation effects Error of Central Tendency Mutual Suggestion Lack of Motivation Capriciousness versus timidity

PANEL SCREENING SELECTION

PANEL SCREENING AND SELECTION

Systematic analysis of sensory properties of cosmetics involves the use of human subjects as analytical tools in a laboratory environment. The credibility of Sensory Analysis and subsequent interpretation depends heavily on panel performance. The fundamental requirement is to screen and calibrate the selected panelists to given standardized measurements through training for systematic utilization of sensory responses as a analytical guides.

Sensory Panel Members ???? Details !!!!!

Office Staff or Research staff General information of Panel members
Name, Age, Address, Occupation, Sex, Education, Family type, Ethnic background, Food habits, Likes, Dislikes Sensory experience

BASIC CRITERIA FOR THE PANEL SELECTION

Sound health Average Sensitivity Capability of independent judgment Ability to concentrate, train and learn Intellectual curiosity and interest in quality evaluation Ability to express and interpret the perception Willingness to participate Freedom from prejudices in respect of specific

cosmetic/food product types.

Memory Recall.

PANEL SCREENING
Objective: Determining Sensitivity of panelists to sensory attributes and grouping them into homogeneous panel for sensory evaluation. Panel members are screened through a series of testing to identity the panelist based on the below factors:
Discrimination of differences

Ability to recognize flavor/Fragrance

Ability to discriminate graded levels of intensity of a given attribute

PANEL SCREENING
Performance in comparison with other panel members Ability to interpret with the sensory vocabulary. Ability to perceive specific objective, in complex structured products. The detection and threshold limits. Recognition and perception abilities. Expression of perception

Ability to reproduce.

SCREENING PROCESS
History Cards: Basic background information of the panel members are collated through a structured History Card. Screening Tests: 1. Sensitivity Test Sensitivity Test Colours
Basic Tests Threshold Tests Recognition of odours 2. Difference Test Paired Test Triangle Test Duo-Trio Test

3. Qualitative Test Ranking Tests (Intensity) Preference Tests (Hedonicity) 4. Quantitative Test/ QDA Duration Test Time intensity Profiling Flavour/Texture

Goal is to match the right test with the right question

Question Method Are products Discrimination Tests different? If products are Descriptive Analysis different, how are they different?
What is the Affective/Hedonic acceptability of a Tests product? Is one product preferred over another?

PANEL TRAINING
Objectives:

To achieve greater homogeneity of responses from the panelists. To ensure that the panel is adequately oriented in not only identifying the differences but also scaling them.
The trainings are provided to keep the panel alert and experienced and is adequately oriented to evaluation with both induced and controlled samples.

PERFORMANCE MONITORING
It cannot be assumed that once the sensory evaluation panel has been screened and trained, it continues to function consistently as an analytical device.
Need to Monitor Repeatability & Reproducibility responses of the panelists.

SENSORY VOCABULORY: IS 5126. (Guidelines)

Awareness of Sensory Vocabulary and use of the same appropriately for product description.
General Terminology- Sensory, Organoleptic, Panel, Attribute Terminology relating to Senses- Stimulus, Sensitivity, Threshold, Perception Terminology relating to Organoleptic attributes- Acidity, Astringent, Flavour, Taint. Terminology relating to methods- Control, Reference, Blank, Rating, Bias, Scale.

STATISTICAL ANALYSIS OF SENSORY DATA

Data can be statistically analyzed appropriate to the design to enable interpreting the results.
Eg.: MulitVariate Analysis collectively describes statistical methods dealing with the data of multiple variable measurement. Analysis of Variance (ANOVA table) is used for discrimination among samples being evaluated.

Tests to be conducted
1. Basic Taste Sweet, Floral, woody, green, Fruity, musky and etc. 2. Recognition of odors 3. Sensitivity of colors 4. Finger feel 5. Threshold test- Sweet n Sour 6. Paired test 7. Triangle test 8. Duo-Trio test 9. Ranking Test 10.Intensity and Hedonicity 11.Profiling Flavor / fragrance & Product 12.Duration Test.

Example : Discrimination Tests

1. Triangle Test: Choose the sample that is most different
A 342 A B 194

608

Reference (B)

A
821

B
976

2. Duo-trio Test: Choose the sample that matches the reference

437

3. Paired Comparison Test: Which

sample is sweeter?

B 035

A 759

305

Example: Sample Product Profile Analysis

CONCLUSION
Sensory Panel are thoroughly screened, diligently oriented and carefully monitored as a trained panel. Sensory panel could be effectively used in the Sensory Evaluation. Sensory analysis will be objective analysis technique with the use of calibrated human instruments.

Sensory Evaluation Team CHOLAYIL R&D

Market success relies on an understanding of your product dynamics, your market place and ultimately your consumer. Sensory Evaluation Team provides a bridge between consumers to manufacturers.

Easiest method to prove product quality of cosmetics in terms of utilization / consumption.

Provide a complete understanding of consumer Habit and desires

Sensory Evaluation Team CHOLAYIL R&D

Helps to maintain coordination between different divisions like quality assurance, product development, quality control, manufacturing etc
Instant analysis of product quality and raw material quality Helps to coordinate and understand the dipstick studies and consumer research of product Sensory analysis is useful in all stages of cosmetics product sector.

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