“Chapter 1. Defining and Characterizing New Food Products (Fuller, c1,2p) “Chapter 2. Product Development Process-Models and Management (34680_03pdf) “Chapter 3. Food Market: (Fuller, c8,275p) =Success or Failure Test market “Chapter 4. Food flavor, texture, product life cycle, Rheology, acceptability and functionality (Reviewed by students)Chapter 6. Sensory Testing Environment and Test Protocols and Factors Influencing Sensory Measurement 6.1. The sensory testing environment and test protocols 6.2. Factors influencing sensory measurement "Suppose that one of your specific \ objectives for your MSc thesis requires . \\ sensory analysis. To run a sensory panel, WHAT y what prerequisites must be known? / ~—*- YOU DO \ YOU Thetest \, ‘tient. Ba KNOW? Protocol / How do you How (“How do you. you a for your ) a KNO ow? “= research?rds Becam-+Asmamaw “Test Protocols (4) (Student 3+4+5+6) 4000 words Gizachew +Abiy +Kidist+Kasahun Factors Influencing Sensory Measurement. (2) (Student 7+8) 2000 words Wubamlak-+Hiwot Total 6000 words sTitle (decided by 1-8) “Background information (500-700) (written by 1-8) “Methods used (200 words) (written by 1-8) ‘literature review (6000) (handled by separated Students assigned for each title to review on:-6.1. The sensory testing environment and test protocols Sensory experts should be very careful to standardize all serving procedures and sample preparation methods and pay close attention to the conditions listed below: sample size and shape sample serving temperature serving containers whether the sample should be served with a carrier how many samples should be served in a session whether panelists should rinse their mouths between samples whether ples are to be expectorated or ‘swallowed 4A. Sample Size * Sample size affected the scores of different attributes. Difference in sample size may led to different results. + If samples were not identical in appearance discrimination test then a not appropriate. Impact of Sample Size on Sensory Scores, Examples: In a taste test for sweetness, smaller samples might be perceived as less sweet because there's less substance to evaluate, while larger samples could lead to a more intense sweetness perception. If two samples of a chocolate bar are presented for a sensory test, but one is slightly broken and the other is whole, the broken sample may be judged as less appealing due to its appearance. Such differences can influence a discrimination test, making it difficult to accurately assess whether there is a true preference for one over the other. 2%+ Therefore, when deciding on the sample size to serve, the sensory specialist should keep a few questions in mind. What is the purpose of this study? How large is the normal portion size for this product? How large is a normal mouthful of this product? How many attributes does the panelist have to evaluate on this product? Is it possible to easily manipulate the size of the product? + The answers to these questions should lead the sensory specialist to a decision in determining the size of the sample to be served.*B, Sample Serving Temperature *The serving temperature of the product must be specified in the test protocol. *Serving temperatures and holding time can present difficulties with some products such as meats. *One approach to this is to serve the items in containers that are themselves warmed. * In laboratories sand baths heated in an oven to a fixed temperature (usually 50 °C) are used. "In dairy products such as fluid milk, sensory characteristics may be accentuated/emphasized, if the product is warmed to a temperature above those of storage. *Thus, fluid milk can be served at 15 °C instead of the more usual 4 °C to enhance the perception of volatile flavors.*When samples are served at ambient temperatures, the sensory specialist should measure and record the ambient temperature during each session. *When samples served at non-ambient, the serving temperature should be specified, and the method of maintaining that temperature, whether «sand baths, *thermos flasks, *water baths, , | Wine Serving swarming tables, Temperatures srefrigerators, “freezers, etc. of? “The temperatures of samples that are served at non- Carmenere ambient temperatures should be checked at the time of Symah serving to ensure that the specified temperatures Were 6 sane achieved. SP risce or so Tgaprioaady iy 810° Sauvignon Blane Cabernet Sauvignon wae 18° 6 ~ a€. Serving Containers It is difficult to give rigid rules to choice containers, since different conditions exist in different sensory facilities. “In some facilities, it is expensive and time consuming to wash many dishes, in these cases would tend to use disposable containers. In other facilities, there may be a financial or environmental constraints to use of disposable dishes. “The best advice is to use common sense when deciding which containers to use. Do you please mention some of the serving containers ao“The sensory specialist should choose the container that is most convenient; choice of container should not negatively affect the sensory attributes of the product. « For example, Styrofoam cups are very convenient to use, since they are disposable and can easily be labeled using either a permanent ink marker or a stick-on label, “yet these containers can adversely affect the flavor characteristics of hot beverages. * If three-digit codes are applied via marking pens, care must be taken to insure that the ink does not impart an aroma.* D. Carriers Fr ww | + “Carriers” usually refer to materials that form a base or vehicle for the food being tested, so that they are ingested (and tasted) together. * Examples are * cream fillings in pastries + butter on bread + spices in a sauce + salad dressing on lettuce leaves * For a food product that is rarely consumed alone and almost always involves a carrier, the “artificiality” of the situation where the carrier is omitted may be a major psychological problem to the panelists. + Therefore, sensory specialist should discuss with the client whether the degree of realism in the test is a concer In general take care of a false alarm is important in handling samples using carriers.E, Palate Cleansing Purpose of Palate Cleansing: Palate cleansing helps to remove lingering tastes from previous samples, ensuring that each new sample Is evaluated with a neutral palate. = This process minimizes the risk of carryover effects between samples, providing more accurate sensory assessments. Recommended Cleansing Materials: Common palate cleansers include water, plain crackers, or neutral foods like bread or sparkling water,(Ambo Water), or Sorbet (made from fruit puree, water, and sugar). Timing and Frequency: Participants should be given a palate cleanser between each sample, especially when evaluating different products with strong or contrasting flavors. The timing and frequency of palate cleansing should be consistent to ensure fairness and avoid bias in the sensory evaluation process.F. Swallowing and Expectoration Swallowing: In sensory tests, participants should be instructed to swallow the sample completely to evaluate the full range of sensory attributes, including aftertaste and mouthfeel. + Swallowing helps to assess the product's attributes | post-consumption. Expectoration: For tests where swallowing is not necessary, participants should expectorate (spit out) the sample after evaluating the sensory attributes. * This ensures that only the immediate sensory experience is assessed without post-swallowing effects. Consistency in Testing: Clear guidelines on si be provided to partic consistency. Variations in how participants handle the sample can influence sensory perception, particularly in attributes like aftertaste and flavour. lowing or expectorating should jpants before each test to maintainSpecialty Coffee Association of America Coffee Cupping Form Tet mL jaa aS a = oP = | advil ul T[oooasJoaoae pimifuln z Tne Jiiiuiocoos| MARE Com= Other areas in the mouth and throat where taste ‘Masel Cavity buds are situated include: palate, pharynx, larynx, tonsils, epiglottis, lips, cheeks, underside of tongue and floor of mouth. ileal 7 Bac pauses anc Sencory AahG, Randomization and Blind Labeling Randomization of Samples: To eliminate bias, the order in which samples are presented to participants should be randomized. + This ensures that the evaluation is not influenced by the sequence in which the products are tasted, allowing for more accurate and unbiased results. Blind Labeling: Participants should be unaware of the identity of the samples they are evaluating. + Blind labeling (using coded labels) helps prevent any preconceived notions or brand biases from affecting their sensory judgment, ensuring an objective evaluation of the product's attributes. + Samples should be: blind labeled with random three digit codes to avoid bias. Control for External Influences: Randomization and blind labeling together help control for external factors, such as prior product knowledge or expectations, which could skew results. This protocol ensures that the sensory assessment focuses purely on the product's, sensory characteristics. How do you handle Randomization and Blind Labeling ?H. Instructions to Panelists = These should be very clear and concise. * tis frequently desirable to give the instructions on how to perform the sensory evaluation both verbally, before the pan enter the booth area, and in written form on the score sheet. The instructions to technicians and staff should also be very clear and preferably should be written. * It is useful to have the technicians repeat the explanation of the procedure to the sensory specialist. This will assure that there were no communication gaps between the sensory specialist and the people performing the study.6.2. Factors influencing sensory measurement “Unlike instruments, human judgments are often influenced by psychological, physiological and cultural factors *Sensory professionals must recognize these influences and ensure that the selected procedures and experimental designs minimize or eliminate potential biases. *This unit explores possible sources of error and offers strategies to mitigate their impact.I. Psychological factor 1. Expectation Bias (Wubamlak) = Expectation bias occurs when a participant's preconceived ideas about a product influence their sensory judgment. This often happens when people expect a product to perform or taste a certain way based on prior knowledge or marketing. = Example: If participants are told that a chocolate is high-end or gourmet, they might rate it more favorably even if the taste is not significantly better than a regular brand. = Measures: * Blind Testing: Use blind or coded samples, where participants don’t know which product. they're tasting, to eliminate bias based on expectations. + Randomization: Randomize the order of presentation so that any bias due to the sequence or first impression is minimized.= 2. Mood and Emotional State (Kicist) A participant's current emotional state or mood can affect their sensory perceptions. Positive or negative emotions may alter how they perceive flavors, textures, or smells. Example: A person who is feeling stressed may rate a sweet treat less favorably than when they are in a relaxed mood Measures * Control for Emotional States: Ensure participants are in a similar emotional state before starting the sensory test by using mood surveys, and control for emotional influences. * Neutral Testing Environment: Conduct tests in a neutral environment that minimizes emotional triggers, such as a quiet, calm room.3. Cognitive Bias (Kasahun) Cognitive bias refers to mental shortcuts or preconceived notions that influence how sensory information is processed. This can include bias from prior knowledge, brand image, or previous experiences. Example: A participant might rate a food product more favorably because they are told it's organic or environmentally friendly, even if the sensory attributes (like taste or texture) are no different. Measure: * Avoid Descriptive Bias and Provide Neutral Instructions: Ensure that instructions and product descriptions are neutral and do not imply any particular quality, such as avoiding terms like “premium” or “eco-friendly.” * Do not provide participants with any product descriptors that could influence their perception (eg., “organic,” "premium," "gourmet”). If such information is necessary, blind testing is 2 more effective way to control for biases.4. Familiarity Effect (Hiwot) People tend to rate products they are familiar with more favorably, simply because they have prior experience with them, even if the sensory attributes of the product are not better. Example: A participant might prefer their regular brand of potato chips, even if a competing brand tastes better. Measures: * Randomize Presentation Order: Randomize the order in which familiar and unfamiliar products are presented to prevent familiarity from influencing the judgment.= 5. Contextual Effects (Halo Effect) (Gizachew) = The Halo Effect occurs when a person's overall impression of a product (or context) influences their judgment of individual attributes. For example, a product may be rated more favorably if it's presented in a luxury setting. = Example: A participant may rate a wine higher if it is served in a fancy restaurant versus a casual setting, even if the wine itself is the same. = Measures: * Standardized Testing Environment: Ensure the environment is controlled and neutral, without elements that could evoke a particular perception, such as fancy décor or external brand signals. id Testing: Conduct sensory tests without context (such as removing labels, packaging, and product setting) so that the focus is on the sensory attributes themselves.6. Social Desirability Bias (Bekama) sThis bias happens when participants provide responses they believe are more socially acceptable or expected, rather than reflecting their true feelings or perceptions. Example: Participants may rate a product as “healthy” or “good for the environment” because they think that’s what the researcher wants to hear, even if they actually dislike the product. Measures: *Anonymous Responses: Make the responses anonymous to reduce the pressure to conform to what they believe the researcher expects. +Encourage Honest Feedback: Remind participants that there are no right or wrong answers and that their honest opinion is crucial to the study.= 7. Attention and Focus (Asmamaw) = The level of attention a participant gives to the sensory evaluation can affect the accuracy of their perception. Distractions or lack of concentration may lead to poor or inconsistent judgments. + Example: If a participant is distracted by their phone or conversation, they may not properly evaluate the flavor or aroma of a product. « Measures: * Clear Instructions: Provide clear instructions and emphasize the importance of attention and focus during the test. ize Distractions: Conduct the test in a quiet, controlled environment free from distractions (e.g,, other people, loud noise, or visual distractions). Balanced Sampling: Ensure that each product appears in different positions across participants to average out potential biases introduced by the order of presentation.8. Fatigue (Abiy) Participants may experience sensory fatigue, which can affect their ability to accurately perceive and differentiate between sensory stimuli, especially if they are exposed to many samples in a short period. Example: After tasting several different wines, a participant may begin to feel fatigued and lose the ability to distinguish differences in taste. Measures: * Limit the Number of Samples: Reduce the number of samples to avoid overwhelming participants. Consider conducting multiple shorter sessions instead of one long one. * Provide Breaks: Offer breaks between testing rounds to allow participants to reset and prevent sensory overload or fatigue.= 9, Perceptual Set Perceptual set refers to a mental predisposition to perceive things in a certain way based on prior knowledge or expectations. For instance, if a product is described as low-calorie, people may expect it to taste less flavorful or artificial, even if that’s not the case. Example: A participant may perceive a diet soda to taste worse simply because they were told it's “sugar-free” or “low-calorie,” regardless of the actual taste. Measure: * Blind Testing: Avoid providing excessive information about the product, especially if it could create expectations that might influence sensory perception. * Use Neutral Descriptions: Provide neutral or vague descriptions of products to avoid triggering preconceived notions (e.g., avoid emphasizing "healthy" or "low-calorie" labels).= 10. Order Effects + The order in which products are presented can affect how they are evaluated. For example, the first product tasted might be rated higher than subsequent ones. + Example: A participant may rate the first coffee sample they taste higher than the subsequent ‘ones, even if all coffees are of similar quality. + Measures: * Randomize the Order of Presentation: Randomize the order in which samples are presented to each participant to minimize the effect of sample sequence. Conclusiot Psychological factors can greatly affect sensory perception. By accounting for these factors in sensory testing, you can reduce their influence and achieve more reliable, consistent results.II. Physiological factors = 1. Age (Abiy) = As people age, their sensory abilities, particularly smell and taste, tend to decline. Older individuals may have less sensitivity to certain flavors or aromas. + Examples: Older people might not perceive bitter or salty tastes as strongly as younger individuals, or they may have a reduced ability to detect certain smells. + Measures: * Age-Based Grouping: Segment participants based on age to understand how sensory perceptions vary and adjust sensory test results accordingly.2. Gender (Asmamaw) There can be differences in sensory perception between males and females, particularly in taste and smell sensitivity. Studies have shown that women may generally have a heightened sense of smell and taste compared to men. = Males do you complain? Examples: Women are often more sensitive to bitter tastes and may have a stronger ability to detect subtle aromas than men. Measures: * Consider Gender Differences: Account for potential gender-based differences when analyzing results, and segment sensory data accordingly. * Balanced Panel: Ensure equal representation of genders in sensory tests to avoid biased data.3. Health Conditions (Sekama) Certain health conditions or medications can affect sensory perception. For example, conditions like sinus infections, colds, or neurological diseases can alter taste and smell. Examples: A person with a cold might experience a reduced sense of taste and smell, while those on certain medications (e.g., chemotherapy) may have a diminished or distorted sense of taste. Measures: * Health Screening: Screen participants for health conditions or medications that could influence sensory perception.4, Fatigue (Gizachew) Physical or mental fatigue can reduce the ability to accurately perceive sensory stimuli. A tired person might not be able to detect subtle differences in flavor, texture, or aroma as well as when they are well-rested. Examples: A panelist who has been working for long hours may rate a product less accurately due to lowered sensory sensitivity. Measures: = Control Test Timing: Conduct sensory evaluations when participants are well-rested, ideally during times of day when they are likely to be most alert. * Limit Test Duration: Avoid long testing sessions to prevent fatigue from influencing results.= 5. Prior Experience and Exposure (Hiwot) = People's prior experiences and familiarity with certain foods or flavors can influence their sensory judgments. A person who has frequently consumed a specific product may have a more refined or biased perception of it. = Examples: A person accustomed to spicy foods may rate a mildly spicy product as bland/weak, while someone unaccustomed to spice might find it too hot. = Measures: * Control for Experience: Ensure participants have similar levels of experience with the product or control for previous exposure. * Screen for Familiarity: Ask participants to report how familiar they are with the product being tested to account for experience-based biases.6. Hunger or Satiety (Kasahun) Hunger can heighten the perception of certain sensory stimuli, especially taste. Conversely, being too full (satiety) can dull sensory perception, particularly taste. Examples: A hungry person might perceive a product as more flavorful or enjoyable than someone who has just eaten a large meal, Measures: * Test in a Controlled Environment: Ensure participants are neither too hungry nor overly full during sensory testing. This can be managed by offering small, controlled snacks or testing at appropriate times * Avoid Test After Meals: Ideally, sensory evaluations should be conducted after a short fasting period (e.g., a couple of hours after eating) to minimize the influence of satiety.= 7. Temperature (kidist) = The temperature of food or drink can significantly impact how we perceive its taste, texture, and aroma. For example, foods served at extremely high or low temperatures may not be perceived in their intended form. = Examples: A cold drink might taste less sweet than when it's served at room temperature, or hot food might mask certain flavor notes. + Measures: * Control Serving Temperature: Standardize the temperature at which sensory tests are conducted to ensure consistency in perception. * Avoid Extreme Temperatures: Make sure the product is tested at an optimal, moderate temperature that accurately reflects its intended sensory qualities.Explanation: The amount of saliva in the mouth can affect how sensory stimuli, especially taste, are perceived. For instance, dry mouth (reduced salivation) can diminish taste sensitivity, while excessive salivation can enhance the perception of flavors. Examples: Someone with dry mouth might not perceive certain flavors, like sweet or salty, as strongly as someone with normal salivation. Measures: * Ensure Hydration: Encourage participants to stay hydrated before and during the sensory test to maintain normal salivation levels. * Control for Dry Mouth: In cases where dry mouth is an issue, consider providing water or other beverages to participants.= 9, Smoking ‘Smoking can dull the sense of taste and smell over time. Smokers often have reduced sensitivity to specific flavors, especially sweet, salty, and bitter. Examples: Smokers may not rate a product as highly for sweetness or bitterness due to their diminished ability to detect these flavors. Measures: * Screen for Smoking Habits: Collect information on whether participants smoke and consider this when analyzing sensory results. « Use Non-Smokers for Tests: If possible, use non-smokers for sensory tests to minimize the impact of smoking on sensory perception.10. Genetic Differences ‘Some individuals have genetic variations that influence how they perceive certain tastes, especially bitterness. For example, some people are "super-tasters” and can perceive flavors more intensely than others. Examples: A person with the TAS2R38 gene may find certain bitter compounds (e.g,, in broccoli or coffee) extremely unpleasant, while others might not detect them at all. Measures: * Control for Sensitivity: If genetic factors are known to affect taste sensitivity, consider screening participants based on their genetic makeup and analyzing results accordingly. Conclusion: Physiological factors can all significantly influence sensory perception. By controlling for these factors in sensory testing, you can minimize their impact and ensure more reliable and consistent results.3. Cultural factors = 1, Cultural Preferences (Abiy) Cultural preferences refer to the learned tastes, values, and food choices that are shaped by the culture in which an individual is raised. People from different cultures may have varying preferences for certain tastes, textures, or food combinations, which can impact how they perceive sensory qualities. Example: People from East Asia may have a stronger preference for umami flavors, whereas individuals from Western cultures might be more attuned to sweet or savory flavors. + Measures: * Segment by Culture: Group participants based on their cultural background when analyzing data. This can help in understanding regional or cultural biases in sensory perception. * Use Cross-Cultural Panels: Incorporate participants from multiple cultures to understand if cultural preferences are influencing the ratings and make adjustments for comparison across different groups.2. Food Habits and Dietary Restrictions (Asmamaw) Cultural beliefs and practices often influence dietary restrictions (e.g,, vegetarianism, halal, kosher, veganism), which can affect how individuals perceive food products. These restrictions might shape not only the types of food people consume but also their expectations of food quality and taste. Example: A person from a Hindu culture who practices vegetarianism might find meat-based products less appealing or offensive, regardless of their sensory qualities. Measures: * Identify Dietary Habits: Screen participants to identify any cultural dietary restrictions and take these into account when selecting products for testing.= 3. Cultural Sensitivity to Ingredients and Flavors (Bekama) Different cultures have varying levels of sensitivity to certain flavors and ingredients, Some ingredients might be common and highly valued in one culture but unpleasant or unappealing in another. Example: Strong spices like chili or fermented products (e.g., durian, kimchi) are enjoyed in many Asian cultures but may be perceived as overly strong or unpleasant in other parts of the world. Measures: * Use Culturally Familiar Ingredients: When conducting sensory tests, ensure the ingredients and flavors are familiar to participants. If testing an unfamiliar flavor, provide background information about it to minimize negative bias. * Pilot Testing: Conduct pilot tests within specific cultural groups to understand how certain ingredients or flavors are perceived before conducting actual studies.4. Cultural Norms and Taboo Foods (cizachew) Cultural norms dictate what foods are acceptable, and there may be strong aversions or taboos associated with certain ingredients or types of food. This can affect how participants react to certain sensory stimuli. Example: In some cultures, consuming insects may be acceptable, while in others, it could be considered unappetizing or even taboo. Measures: * Avoid Potentially Sensitive Ingredients: Before conducting sensory testing, assess and understand the potential taboos or culturally sensitive foods that could cause participants to react negatively. * If you know certain foods might be perceived as taboo or offensive in specific cultures, it's better to avoid them in the sensory evaluation5. Cultural Perceptions of Food Quality (Hiwot) Different cultures have different standards for what constitutes high-quality or desirable food. This can affect how food is evaluated based on appearance, taste, texture, and even packaging. Example: In some cultures, food might be rated highly if its aesthetically pleasing (e.g., presentation is important in Japanese cuisine), while in other cultures, the emphasis might be placed on the richness of flavor or freshness. Measures: * Adapt Test Criteria: Modify evaluation forms or instructions to ensure that product quality is assessed in line with culturally relevant standards.+ 6. Language and Terminology (Kasahun) The way different cultures describe sensory experiences can vary widely. A flavor or texture might be described differently, and there may not be direct translations for certain sensory terms in every language. Example: In some languages, the word for “sweet” might encompass both sugary flavors and pleasant fiavors, leading to confusion or inconsistency in sensory measurements if not clarified, Measure: + Use Universally Understood Terms: Where possible, use terms that are universally understood across cultures. Ensure that sensory scales are adapted for the language and cultural context of participants. * Clarify Sensory Descriptors: Provide definitions or examples of sensory terms (e.9., “sweet,” “bitter”) to ensure participants across different languages or cultures understand the terminology consistently.7. Cultural Differences in Perception of Sensory Intensity (Kidist) People from different cultures may have varying thresholds for sensory intensity (e.g., how spicy or sour they perceive a food). This can affect how strongly or weakly they respond to particular sensory stimuli. Example: A spicy food item may be rated as too mild by someone from a culture accustomed to very spicy foods, while it could be perceived as extremely hot by someone from a culture where spicy food is less common. Measures: * Adjust Sensory Intensity Scales: Adapt the intensity scales for the specific cultural context. This can involve providing different scales for different cultural groups to ensure that intensity ratings are comparable.+ 8, Group vs. Individual Perception (Wubamlak) + In some cultures, individuals may prioritize group consensus over personal opinion, which can affect how sensory evaluations are conducted and interpreted. Group-based decisions might affect individual ratings. * Example: In some collectivist cultures, participants might be more likely to adjust their ratings to match the group’s opinion rather than provide an independent evaluation. + Measures: = Encourage Independent Evaluation: Ensure that participants feel comfortable providing their individual opinions without being influenced by others. + Anonymous Testing: Allow anonymous feedback to minimize groupthink or social influences that may distort individual sensory evaluations. Conclusion: Cultural factors can play a significant role in how people perceive and evaluate sensory stimuli. Understanding these cultural influences and implementing strategies such as segmenting participants by culture, avoiding biased descriptors, and customizing test criteria can help reduce bias and enhance the accuracy of sensory measurements.End of Chapter 6 Thank you ab