Descriptive Sensory Analysis

Developments
For a new product to be successful on the market, and gain a competitive advantage over other companies, new methods of sensory and consumer science have been developed for quicker and better predictions on a products potential success in the market.
Descriptive Sensory Analysis
The most important method of sensory analysis is descriptive sensory analysis. This technique gives a great description of products and the difference between products via the use of trained sensory assessors. This method has evolved in recent years to provide a more detailed description of products and help to compete in a more competitive market. In the early years, there was much less focus on descriptive sensory analysis. Often, the only form of descriptive

Where sensory analysis is treated as more of an instrument to aid in product development, consumer sensory testing is used to rate specific attributes of a product according to consumer liking. These testing methods usually involve the use of untrained individuals and utilise larger sample sizes compared to sensory analysis methods. The main purpose of these tests are to assess the response of potential or current consumers to a product.
Over recent times these tests have evolved to give a quicker sensory profile of the product. Free choice profiling (FCP) is an inexpensive and rapid method in which consumers are asked to identify attributes (Taste, aroma, etc.) of a given product and then rate their liking or intensity of the attribute1. Developed in the ‘80’s Free-Choice Profiling assists “the demands of marketing and product development teams who require information on target consumers’” (Murray et al, 2001). The method is simple panellists describe the attributes and this is quantified. The theory behind it is that different panellists don’t perceive different attributes they just interpret them differently. The huge advantage of this is that it doesn’t require any training. Also very useful for examining cross-cultural perceptions. Common type of profiling for confectionary

Often where it is difficult to apply a certain sensory evaluation methodology an already existing methodology may be tweaked and modified to suit the product being examined.
“Development of a sensory index for strawberries based on correlation between sensory data and consumer perception” by (Ares et al.,) was chosen as a study to review how the sensory qualities of a food product are evaluated.
Strawberries were sorted into three different categories depending on their ripeness and red colour percentage ( unripe), (>75% red colour -> ripe) and (100% red colour and signs of deterioration -> overripe). This classification was performed by three trained sensory analysers. The strawberries were stored at different time lengths and under different storage conditions and then evaluated. The purpose of the evaluation is to identify the attributes that are associated with highest ratings among consumers.
Fresh Produce - Sensory