We don’t eat nutrients we eat food, and we want our food to taste good, smell good, look good. It should taste the same every-time and make us say “Ahh what a delicacy”. Well, sensory analysis plays a crucial role in that experience.
I guarantee every one of us have had this moment at least once. But have you ever thought how come every time the same flavour and texture reaches on your food packet?
Chill I’ll not keep you all in suspense! The food world follows a very scientific and methodological approach for bringing the same thing every time.
What is Sensory Analysis?
This process of scientifically analysing the food for its various parameters (colour, aroma, flavour, aftertaste, and texture) is called ‘Sensory Analysis’.
These techniques houses procedures and different types of testing for people in the food industry. Individuals who want to compare the new batches or newly developed products with the previous version. Then deciding whether it is better or not.
These testing where you compare the new with the standard is called Difference Testing. Also, there can be different types of difference testing like Duo-trio test. Where the panellist has a reference sample and two other samples to distinguish from the reference sample.
Moreover, it’s not only the difference that the panellists want to know, sometimes they want to analyse and each and every flavour note (flavour profile analysis), bite (texture profile analysis) and aromas.
Why this skill is required?
This helps the food producer to work on the finesse of the product, understanding the quality of the raw material. But these kinds of analysis require highly trained panel and called Qualitative Descriptive Analysis. During this process, the panellists decide their own technical vocabulary. Make their own rating scale and decide prior to tasting for what they are looking for.
Both of these analyses lie on opposite ends of the world, but with changing time the methods have taken a novel approach for tasting, like the Flash Profiling which is a combination of difference and descriptive analysis.
Sensory analysis becomes a very crucial part when product developers are trying to innovate products or when companies are trying to change their processes.
It helps them to establish Shelf Life of products, predict physical and chemical deterioration. At this everything matters which might directly or indirectly have an effect on the product, and our senses are the best receptors for them.
Companies tend to spend a huge amount of money getting the flavour notes right and understanding what is best liked. Sensory analysis has been a growing field for researchers as well as sensory analysts.
Isn’t it interesting to know that how much hard-work and planning goes for bringing the same flavours and textures on your plate at a daily basis?
But this is not all, there’s a whole set of types of analysis depending upon the reason that why are we doing it and time which the company feels is optimum to spend on a particular stage.
To know more about it check:
Also, if you have interests in learning about Root Cause Analysis-The Ultimate Solution to Food Business Problems, do check our article.