DESCRIPTIVE ANALYSIS
Andrew L Myrthong
2014-12-126 1
Introduction
Descriptive analysis is concerned with
trying to provide description of the sensory
qualities of food
It is one of three basic types of sensory
test:
Difference Tests make comparisons between
foods
Affective Tests evaluate liking for foods.
These are sometimes called consumer tests
Descriptive Tests describe the sensory 2
Application of descriptive analysis
The purpose of
descriptive analysis is
to obtain detailed
description of
Aroma
Flavour
Oral texture
It is used both to obtain
qualitative descriptors
of the product and to
obtain quantitative
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evaluations of product.
Uses of descriptive analysis include
Research and Development (long term studies)
New product development
Specifications for QA/QC purposes
Define product attributes for consumer tests
Track sensory changes over time
Long term changes for shelf life/packaging studies
Short term intensity measurement of specific
attributes
Measure attributes for comparison with
instrumental/analytical measurements
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Qualitative aspects of descriptive
analysis
Appearance characteristics
Colour
hue, chroma, uniformity, depth
Surface texture
shine, smoothness/roughness
Size and shape
dimensions, geometry
Interactions among particles
stickiness, agglomeration, loose particles
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Aroma Characteristics
Olfactory sensations
vanilla, fruity, floral, skunky
Nasal feelings
cool, pungent
Flavour characteristics
Olfactory sensations
vanilla, fruity, floral, chocolate, skunky, rancid
Taste sensations
salty, sweet, sour, bitter, umami (meatiness)
Oral feeling factors
heat, cool, burn, astringent, metallic
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Oral texture characteristics
Mechanical parameters - reaction of
product to stress
hardness, viscosity,
deformation/fracturability
Geometrical parameters - size,
shape, orientation of particles in
product
gritty, flaky, grainy, stringy
Fat/moisture parameters -
presence/release of fat, oil, water
oily, greasy, juicy, moist 7
Skin feel characteristics
Mechanical parameters - reaction of
product to stress
thickness, ease to spread, slipperiness,
denseness
Geometrical parameters - size, shape
and orientation of particles
gritty, foamy, flaky
Fat/moisture parameters -
presence/release of fat, oil, water
greasy, oily, dry, wet
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Quantitative aspects of descriptive
analysis
The quantitative aspect or intensity
expresses the degree to which a
characteristic is present and is expressed
by assigning a value on a scale
The validity and reliability of the analysis
is dependant on the
selection of scaling technique which should
encompass full range of intensities
but be sufficiently sensitive to pick up small
differences
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Training of panellists
Reference scales are used to
ensure consistency between
panellists across repeated
evaluations
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Types of scale used
Category scales
Uses words to define intensity, such as
"none", "just detectable", "mild", "strong"
terms chosen to describe (as far as possible)
equal intervals - 9 point scale most popular
Line scales: mark a point on a line (typically
15 cm long)
Magnitude estimation (ME) scales
Free choice of first "score"
Subsequent scores assigned in proportion
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Overall impression
As well as rating individual attributes,
some kind of "overall rating" is sometimes
needed. These may include
Total intensity of aroma or flavour
Balance/blend
Overall difference
Hedonic ratings
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Total intensity of aroma/flavour
Overal intensity of aroma or flavour is an
assessment of the overall impact the
product will have on the consumer
Balance/blend (amplitude)
This is an assessment of the way the
various flavour or aroma characteristics fit
together in the product
It requires highly trained and skilled panel
members and is not appropriate with all
products 13
Overall difference
In some situations, relative difference between
samples and controls is important. This involves
a quantifying of the difference from the control
(c.f. Duoratings
Hedonic trio test)
This is a rating of the
overall acceptance of a
product
It is not appropriate with
trained panels
Used only with consumer
tests since trained panels
tend to weigh attributes
differently from ordinary 14
Common descriptive methods
A variety of procedures have been
developed for descriptive testing. These
include
Flavour profile
Texture profile
Quantitative descriptive analysis (QDA)
Spectrum analysis
Time-Intensity descriptive analysis
Free choice profiling
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Flavour profile
Uses panel of 4 - 6 trained panellists
Panel sit round table and evaluate one
sample at a time and record the ratings
Panel then discusses ratings and arrives at
a consensus
Advantage of small panel
Disadvantages:
Consensus
method means
risk of bias from
dominant
personality
Danger of lack of 16
Texture profile
Procedure similar to
flavour profile, but a wider
range of scaling
techniques may be used
Results may be by
consensus method or by
statistical analysis
Panel training involves
understanding underlying
mechanical principles
Experience of a wide
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Quantitative descriptive analysis
Panelists develop agreed terminology
beforehand
Panelists evaluate products one at a
time in separate booths
Panellists are discouraged from
discussing results afterwards
Scoring is by marking on a line
The results are analysed statistically
Can lead to inconsistency of results 18
Spectrum descriptive analysis
Panelists score intensities with respect to
learned absolute intensity scales
A wide variety of standard descriptors are
provided
Scoring is both by use of descriptive terms and
by marking on a line
It is intended to provide consistent and reliable
data by providing a wide range of standards
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Time-intensity analysis
Panelists evaluate intensity of an attribute at
intervals over a period
Time-intensity response curve is generated
This should not be seen by the panelists while it
is being generated
Requires a well-trained panel to be effective
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Free-choice profiling
Panelists are allowed to invent their
own terms to describe the sensory
attributes of a set of samples
Samples are from the same category
of products
Panelists develop their own
scoresheets
These are aimed at identifying terms
that appear to measure the same
attribute 21
Let Us Sum Up
The consumer acceptance of fruits/Vegetables
and their products most often relies upon the
inherent flavor and textural quality of the product
Incorporating sensory evaluation will help in the
selling of a consumer friendly product with
increased acceptance
When done properly, sensory information can
provide reliable . and useful information about
fruits and vegetables and their products which no
instrument can measure their perceptual
characteristics
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Thankyou
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