Abstract
Executive summary 1. Sensory analysis is an analysis method that uses the human senses as a measurement tool. The human senses measure the difference between two products, the intensity of a quality or the degree of preference for a product. The overall aim of sensory analysis can be expressed as follows: "From a scientific/technical point of view there is a need for complete knowledge of the sensory qualities of a product and for a wider understanding of the ultimate consumer in relation to prod acceptance, product optimisation and product satisfaction." This wide formulation of the aim thus includes both production, research and marketing perspectives. In other words it is necessary to know which sensory qualities are required by the consumer and how to manufacture a product with these qualities. It sounds simple but covers a complex set of problems. On the product side the sensory qualities are influenced by the processes and ingredients used which again are process dependent. On the consumer side product requirements are also influenced by a number of factors. Last but not least it is important to realize that the process is a dynamic one. Consumers develop other or new demands just as new technologies and processes are developed. 2. This working paper describes various sensory methods which can be used in connection with market-oriented product development of food products. The central dogma in sensory science is to match objective and methods. Therefore it is of decisive importance that the aim of sensory analysis is determined before choosing the method. In general three categories of sensory analysis methods are used, namely the discriminant test, the descriptive test and the affective test. 3. Discriminant tests are usually performed with a trained panel and with the purpose of determining whether the difference between two products is significant. If this is not the case the risk that consumers will perceive the difference is assumed to minimal. Us discriminant tests in product development always implies the risk that the product changes in the course of time and that the change will not be in accordance with consumer preference. By this is meant that several minor product adjustments, which do not lead to products that are significantly different in a discriminant test, in the course of time may result in a product which consumers perceive as being superior/inferior to the original product. 4. Usually the descriptive test is also performed with a trained panel and with the purpose of giving a detailed description of a product's qualities. The analysis may also reveal whether there is a significnat difference between two or more products and what constitutes the difference. The resul the desriptive sensory analyses may also be used as documentation and surveillance of a products sensory qualities, for product development, for correlation with instrumental or chemical measurement or for the interpretation of consumer reactions 5. If discriminant or descriptive tests are performed with untrained consumers it is important to realize that the results will always depend on the target group being analysis objects. This is opposed to the trained panel that can be considered an a tool. 6. Affective tests must always be performed with consumers from the target group. The objective is to get information on consumer preference. Two different attitudes as to how the test should be performed are given. Either only measurement of preference is made or the test is performed as an integrated part of a market analysis in which also other questions on individual sensory qualities may be included. The value of the sensory preference analysis in its simplest form lies in the fact that it can be performed at a relatively early state of product development and at relatively limited costs. The limitations are that the results of the test must be taken as an indication of the product's potential and not as a substitute for a market analysis. Furthermore there is a risk that some products are rejected too early if the products are only tested in a blind test. Factors such as packaging, brand, price and information on the product's nutritional value may influence consumer pref If the mentioned factors influence all test products in the same manner, the risk of not taking them into account is minimal. However, it is an obvious assumption that interaction may occur and subsequently there is a risk that the results of the preference analysis may be misleading. Which factors to include in the test as alternatives must therefore be given thorough consideration. This may for instance be done by listing the influence of possible factors and of possible interaction. On basis, factors to include in the analysis are selected. If the sensory analysis is to contribute to increased understanding of the ultimate consumer in relation to product acceptance, product optimisation and satisfaction, it appears to be inadequate only to measure consumer preference.The past years have also seen an increased use of the so-called diagnostic techniques. With a view to optimal use of these results, it is important to integrate the information derived from the consumer analyses the products' physical or sensory qualities. 7. The report covers a number of techniques and examples that can be used in connection with an integration of consumer data and technical/sensory data. The methods are divided into two groups of summary and individual methods. The first group contains the methods most easily accessible. If the variation in consumer preference is minimal, these methods are suitable; alternatively a segmentation can be made if the number of consumers in the analysis is enough, and then the analysis is performed for each segment separately. Often it will be expedient to make an initial graphic presentation followed by a correlation analysis. Depending on the aim, the individual methods are more or less suitable. If the objective is exploratory the methods multiple linear regression and PLS are suitable, whereas the methods linear regression and RSM are more suitable if the obejctive is of a confirmatory character. The special variant of RSM with sensory factors of a more exploratory character. RSM is suitable in cases where non-linear relationships can be expected. The PREFMAP method holds many interesting possibilities, but is unfortunately very time consuming. Aggregated linear regression appears more theoretic than pratical in connection with complex food products.
| Translated title of the contribution | Sensorisk analyse i relation til markedsorientret produktudvikling af fødevarer |
|---|---|
| Original language | Danish |
| Publication status | Published - 1995 |
Keywords
- HHÅ forskning
- Forbrugeradfærd
- Sanser
- Analysemetoder
- Produktudvikling
- Fødevarer
- MAPP