Sensory Consumer Tests
Introduction
Sensory evaluation is a crucial aspect associated with consumer satisfaction and consumption rate. Sensory evaluation is not necessarily dependent on the penalists but also the consumers by providing effective guidance towards food quality. Sensory evaluation involves a statistical and experimental design in analysing human sense towards evaluating the consumer products (Amerine, Pangborn & Roessler, 2018). Sensory evaluation is vital to the penalists since it assists in determining the consumer tests while developing the products. The lab generally majorly focuses on the affective test. The affective test assesses emotions, preference, and liking, acceptance for stimuli or stimulus (Sato et al., 2017). It is used to determine whether individuals dislike or like a food product. The lab also focuses on the Hedonic scale and the Food Action Rating Scale (FACT). The two tests are associated with the extent to which individuals accept food products. Notably, regarding FACT, individuals rate the extent of disliking or liking food while the hedonic test is associated with food product attributes. The significant attributes include overall acceptability, texture, color, Aand odor (Larmond, 2017). Regarding the lab, students played the role of consumers and, not penalists. All the tests performed relates to food and consumer since they determine the consumer preference towards the food products. The tests perfumed include sensory evaluation of hard-boiled eggs, quality attributions of cakes, quality attributes of pudding, tortilla chips, in FACT, a Hedonic test.
Test 1: Sensory Evaluation of Hard-Boiled eggs
Before the test was conducted, there was a white tri-fold provision to prevent third-party access. The tests were conducted through three samples; the first sample was coded 104 and involved an egg that was boiled for 17 minutes after being removed from cold water. The second sample was coded 766 and involved an egg that started in boiled water and further boiled for 17 minutes. The last sample was coded 330, which involved an egg placed in hot water and not boiled. The students ranked used a sheet of paper in ranking from 1-8. Based on various attributes, including color, flavor, texture, and overall acceptability. Each sample was tried and ranked by the students while mouth rinsed after each trial. The data was collected, and a star chart for the hard-boiled eggs plotted.
Test 2- Sensory Evaluation: Quality attributes of cakes
Before the test was conducted, there was a white tri-fold cardboard provision to prevent the third party access. Three samples were provided, including 006-homemade cake, 451-baked cake mix, and 597-bakery stroke cake. The students were also provided with the white paper to rank the attributes of the cake from 1-8. The ranking was based on the white color, tenderness, flavor, and overall acceptability. The students tried and ranked each sample based on the provided rating. The mouth rinsed after each trial, the data was collected, and a star chart for the cakes plotted.
Test 3: Sensory Evaluation (Quality Attributes of Pudding)
Before the test was conducted, there was a white tri-fold cardboard provision to prevent the third party access. The students were provided with three samples with 569 code representing cooked pudding (homemade), 817-JELLO Pudding (Not cooked), and 037-refrigerated pudding. A sheet of paper was provided to the students to rank the sample. The raking was based on color (off-color representing one to chocolate brown representing 7). For texture, the ranking was based on gritty and lumping representing 1, and mild and sweet chocolate representing 7. Overall acceptability was also considered. The students tried each sample and ranked them based on the provided ratings. The data was collected average gotten, and star chart for pudding plotted.
Test 4: Sensory Evaluation of Tortilla Chips.
The students were provided with white tri-fold cardboard to prevent access by the third party. The samples of tortilla chips used included 248-Santita’s white corn, 193-Tostitos Round, and 624-El Indio. A sheet of paper was provided to assist in the ranking process. The ranking was done on a 1-9 scale. The rank was extreme yellow to extreme white (1-9); for flavor, the color rank included extreme rancid to extreme fresh (1-9). The texture was represented by extreme chewy to extreme crunchy 1-9. Lastly, overall acceptability was also included as extreme dislike to the extreme like (1 to 9). The data was collected, average gotten, and star chart for tortilla chips plotted.
Test 5: Food Action Rating Scale (Nutrition Bars)
A white tri-fold cardboard was provided to avoid interference from the third party. The test was conducted using various samples, including lunar bar (345), Cliff Chocolate bar (682), and Power protein bar (976). The rating was done by circling the rating statement provided, composed of majorly the sample product’s attitude. The data was collected from every individual in the class, and an average calculated. The data was eventually analyzed and interpreted based on the most nutritive bar preferred by each climate.
Test 6: Hedonic Test
The hedonic test is majorly associated with a love scale. It is a consumer test since the product is evaluated and not rated. During the test, a white tri-fold was used to ensure that the third party is prevented from access. The samples used include White Cheddar Cheese (707), Mozzarella Cheese (134), and Monterey Jack Cheese (945). The students tried and ranked the samples based on the overall acceptability, flavor, texture, and color using a 9-point scale.
Results and Discussion
Table 1: Results of Sensory Evaluation of Hard-Boiled eggs
| Attributes | Cold Water-104 | Boiling water-766 | Not boiled -330 |
| Color Yolk | 7 | 4 | 6 |
| Color White | 3 | 6 | 5 |
| Flavor Yolk | 2 | 1 | 1 |
| Flavor White | 5 | 5 | 6 |
| Texture Yolk | 2 | 6 | 4 |
| Texture White | 5 | 8 | 7 |
| Overall Acceptability | 8 | 2 | 6 |
Figure 1: Group data of Sensory Evaluation of Hard-Boiled eggs
Figure 2: Star Chart/Diagram for Comparing attributes of yolk/white of hard boiled eggs (Based on data in figure 1)
Discussion
The test is an affective test for the consumers and not the panelists. Whenever a test is for the consumer, it is used in understanding the consumer’s attitude and not the panelists’ interest. Additionally, the sample with the highest acceptability for texture, flavor, color (for both egg white and egg yolk) is 104 representing an egg transferred from cold water and boiled for 17 minutes. The reason behind sample 104 having higher acceptability is due to its ability to smooth and appealing texture.
Table 2: Results of Quality attributes of cakes
| Attribute | Sample | ||
| 597-Store cake | 451-mix cake | 006-Homemade cake | |
| Color- yellow | 7 | 3 | 2 |
| Tenderness (coarseness of grain) | 7 | 8 | 6 |
| Tenderness | 7 | 8 | 6 |
| Mouthfeel (chewiness) | 6 | 8 | 3 |
| Flavor (sweetness) | 8 | 6 | 4 |
| Overall acceptability | 8 | 4 | 2 |
Discussion
The test involved an affective Test for Consumers, not Panelists, due to the need to understand the consumer’s preferences. Sample code 597 (Stroke cake) had the highest Overall Acceptability based on the attributes of color (how white each cake is), tenderness- coarseness of grain, tenderness, mouth feel- chewiness, flavor-sweetness, and overall acceptability. Sample 597 was majorly preferred due to effective properties such as low sugar content.
Table 3: Results of Quality Attributes of Pudding
| Sample | Color | Texture | Flavor | Overall Acceptability |
| 569-Homemade | 4 | 6 | 5 | 5 |
| 817 JELLO pudding | 7 | 3 | 7 | 7 |
| 037-Refrigerated pudding) | 2 | 7 | 6 | 6 |
Discussion
The test involved an affective Test for Consumers, not Panelists, due to the need to understand the consumer’s preferences. Sample code 817-JELLO pudding had the highest Overall Acceptability when it came to the attributes (Color, Texture, Flavor, and Overall Acceptability). Sample 817 was the best out of the three due to its sweetness, smoothness, and appealing color.
Table 4: Results of Sensory Evaluation of Tortilla Chips.
| Sample | Color | Texture | Flavor | Overall acceptability |
| 248-Santita’s white corn | 3 | 7 | 7 | 7 |
| 193- Tostitos Round | 7 | 6 | 6 | 8 |
| 624- EI Indio | 2 | 9 | 9 | 9 |
Discussion
The test involved an affective Test for Consumers, not Panelists, due to the need to understand the consumer’s preferences. Additionally, sample code 624(EI Indio) had the highest Overall Acceptability when it came to the attributes (Color, Texture, Flavor, and Overall Acceptability). Sample 624 was the most preferable due to its appealing attributes, such as sweetness and smooth texture.
Table 5: Results of Food Action Rating Scale (Nutrition Bars)
| 682 (Cliff Bar) | 976 (Protein Bar) | 345 (Luna Bar) | |
| ‘I would eat this every opportunity I had” | |||
| “I would eat this if available but would not go out of my way.” | |||
| “I like this and I would eat it now and then.” | |||
| Comments: | “I really like this one (very chewy). I taste the oats and chocolate chips. The texture is smooth and not too chucky but the right texture.” | “Very hard, crunchy, and a little chewy.” | “Very soft, very chewy, and chocolatey.” |
Discussion
The test is an affective test for the consumers and not the panelists. Whenever a test is for the consumer, it is used in understanding the consumer’s attitude and not the panelists’ interest. Among the three samples, the cliff bar (682) was the most preferred due to special features such as ease of chewiness and sweetness.
Table 6: Results of Hedonic Test
| Quality Factors | 134-Mozarella | 945-Monterey Jack | 707-White cheddar |
| Color | 6 | 8 | 9 |
| Texture | 9 | 8 | 7 |
| Flavor | 8 | 7 | 9 |
| Overall Acceptability | 8 | 7 | 9 |
| Comments | “Love how it looked, compared to sample 945. It tasted better than sample 945.” | “Like this one the least, did not like how it looked or tasted” | “Love how bright it looked and the way it tasted.” |
Discussion
The test involved an affective Test for Consumers, not Panelists, due to the need to understand the consumer’s preferences. Notably, it was identified that sample code 707 had the highest Overall Acceptability based on various attributes (Color, Texture, Flavor, and Overall Acceptability). Sample 707 is the most preferred since it is bright in color, smooth and sweet.
Conclusion
Generally, the tests were effectively conducted. In the first test regarding eggs, the sample with the highest acceptability for texture, flavor, and color (for both egg white and egg yolk) is 104. Regarding the quality attributes of cake, it was concluded that Sample code 597 (Stroke cake) had the highest Overall Acceptability based on the attributes. In the third test regarding pudding, it was concluded that Sample code 817 (JELLO pudding) had the highest Overall Acceptability when it came to the attributes. Regarding the test on chips, sample code 624 (EI- Indio) had the highest Overall Acceptability. Based on the FACT, it was noted that 682 (Cliff bar) was the most preferred. Lastly, the hedonic test indicated that sample code 707 had the highest Overall Acceptability. Therefore, it is essential to conclude that consumer’s preference is essential in food production.
References
Amerine, M. A., Pangborn, R. M., & Roessler, E. B. (2018). Principles of sensory evaluation of food. Elsevier.
Larmond, E. (2017). Laboratory methods for sensory evaluation of food. Research Branch, Canada Dept. of Agriculture.
Sato, W., Sawada, R., Kubota, Y., Toichi, M., & Fushiki, T. (2016). Unconscious affective responses to food. PLoS One, 11(8), e0160956.