Role of Sensory in the Evaluation of Food - Literature review Example

 Sensory analysis or evaluation is an established scientific discipline that utilizes principles and designs in the analysis of human sense that include smell, sight, hearing, touch, and taste in the evaluation of consumable products and in this particular case the products being food (Muir, 2007). It is prudent for every organization dealing with the provision of food products to have a dedicated testing department whose magnitude is dependent on the size of the organization. The sensitivity and importance of sensory in the evaluation of food has received a lot of attention with numerous articles and books written as shall be summarized through an analysis of various texts available. According to Asioli, Canavari, and Pignatti (2011), sensory experiences play a significant role in influencing the perceptions and expectations of consumers and this by effect influences marketing of organic products. The report was done through questionnaires answered by organic producers whose concentration of sensory tests were limited to empirical regulations as opposed to the involvement of trained personnel despite of the increased need for provision of sensory information to consumers. Sensory attributes have been noted to have a significant impact on consumer choice of products (Nollet, 2004). The authors recognize the need for the development of sensory tests with scientific credibility on organic food for the health and satisfaction of different consumers with varied tastes and preferences. The challenge on the adoption of sensory tastes is identified as the high costs accrued by small companies and as such inability in conduction of sufficient sensory tests. Clark (2002) examines the role that is played by flavor and taste of food on consumers’ choice and the acceptance as two important sensory elements. The paper examines the importance of the two elements on the development and improvement of food products as producers strive to understand and meet the needs of consumers. Consumption of food is based on the need for maintaining healthy bodies, but it is important to note that consumers might forego healthy food products and opt for food they enjoy (Clark, 2002). Taste and flavor are some of the prominent sensory aspects notable from an early age. It is therefore important for producers to enhance the quality of food offered to consumers in terms of flavor and taste. Drewnowski (2000) considers the role played by sensory with particular reference to the fat contained in dairy products and the varied preferences by consumers. Consumers have varied sensory preferences in relation to the fat contained in foods and perceptions play a significant role in the amounts of sugar and fat. Perception of foods with fats is greatly influenced by texture that a consumer feels in the mouth with some significant influence on olfaction. Dairy products are evaluated on their creaminess, smoothness, or thickness as the major stimuli. The presence of fats can be evaluated through their influence on the way food is orientated. Sensory evaluation of food has been emphasized in the paper due to the varied nature of fat. It is important for producers to supply quality fatty foods to consumers to meet the high expectations. Drewnowski and Moskowitz (2001) examine the importance of integrating sensory attributes in the development of new food products. The authors of the article emphasize on the need of consideration of product texture, appearance, and taste. The three elements should match consumers’ health biases as well as attitudes that contribute to purchasing decisions. The preference and ultimate purchasing decision on food for consumption ultimately lies on attitudinal and sensory variables. The paper analyzes the practical application of sensory evaluation using real foods as opposed to the use of model systems and the integration of the “Response Surface Method” as a tool of sensory evaluation. Carter, Monsivais, and Drewnowski (2011) consider the immense effects associated with the consumption of calcium di-glutamate on hedonic and sensory characteristics exhibited in chicken broth. The paper carried out tests on different participants who were required to taste twelve different soups over two days. The results of the effects were arrived at after the administration of computer scales for recording the hedonic and taste intensity ratings. The need for the tests was informed by recommended dietary reduction of sodium intake and the effect of such a reduction on consumer preferences. It is important for manufacturers to include different flavors and tastes to counter the reduction of sodium in foods. Dzung, Dzuan, and Tu (2003) examine the sensory evaluation of food in Vietnam, which has been limited to tea and coffee manufacturers in accordance to international standards. The paper describes sensory attributes of different products as being easy to distinguish by consumers unlike other attributes. Consumer complaints experienced on different products largely relate to failures in sensory quality. The paper proposes the implementation of sensory evaluations on food by trained personnel for detection of quality glitches and prompts correction. Proposed evaluation of foods should be in the form of preference tests that gives useful information on consumer attitudes and purchasing decisions. Garcia-Bailo, Toguri, Eny, and El-Sohemy (2009) emphasize on the central role played by sensory in the evaluation of food. The paper examines taste perceptions in details in the determination of dietary habits and food preferences by consumers. Taste preferences range from sweet, bitter, sour, salty, to umami and this can be linked to effects on nutrition and by extent exposure and risk of chronic diseases. The tongue is identified as the major organ responsible for the determination of taste ranges recognized by different taste receptors. The paper further examines genetic variations to taste in modern food products and the significant effect on food consumption behaviors. Larson (2013) indicates that food intake is informed from the satiation of sensory simulation arising from the repeated choice and rating amongst similar foods. Studies indicate a reduction in the enjoyment of taking foods with an almost or similar taste. Consumers have been found to demand foods with dynamic differences in their tastes and this underlines the need for critical examination of sensory attributes of foods. Sensory simulations have been identified as major contributors to the mechanisms that underlie satiation. Muir (2007) profoundly explains the need for different techniques for the evaluation of dairy products. Dairy products are consumed by a significant proportion of the global population with diverse products from different manufacturers. Sensory evaluation is supposed to provide insight on the deficiency of dairy products as well as create an avenue for product development and improvement. Consumers are sensitive to milk products and as such, taste and shelf life are two important aspects under the consideration of manufacturers. Neumann, Moln'Ar, and Arnold (1983) place emphasis on the effects that different products have on consumer senses and its importance in the food industry. The evaluation of food on sensory aspects should be done on consideration of healthy and nutritional recipes. The five human senses have been identified to act as gatekeepers to healthy bodies and different food substances are only accepted if the senses approve and accept. Sensory evaluation is explained as a scientific process that utilizes measures, analysis, and the interpretation of responses posed from different products availed to consumers based on sound, taste, sight, touch, and smell. Nollet (2004) defines the sensory evaluation of food as a scientific process that evokes, analyzes, measures, and interprets identified reactions to different characteristics of foods as determined through the perception of the five senses, which include hearing, smelling, tasting, seeing, and touching. There are different methods used in the evaluation of food and beverages depending on the manufacturer. However, it is important that the evaluation of food follow sensory tastes to ensure consumer expectations are met for positive purchasing decisions in favor of the manufacturer. Sensory information is important as an attribute of a product and supersedes other consumer purchasing decisions. Nowlis, and Shiv (2005) acknowledge senses to be the specific physiological methods use in perception. It therefore follows that senses provide insight on the quality of food products based on perception. The five senses as described by Aristotle include sight, touch, hearing, taste, and smell. However, neurological sciences indicate that humans have additional senses, which include pain and balance amongst many others. Additional human senses do not have significant impact on food choices apart from thermoception, which is the ability to sense differences in temperature. The senses operate in different ways and it is important for manufacturers to carry out intensive research programs for the identification of sensory features that satisfy the needs of customers. Wszelaki, Delwiche, Walker, Liggett, Scheerens, and Kleinhenz (2005) in their paper examine the reaction of consumers to potatoes grown organically and conventionally. The object of the tests was determination of inherent differences in taste between organic foods and conventional foods. The results indicated that consumers could distinguish between organic potatoes and conventional ones if the potatoes had their skin. However, it was difficult for the selected consumers to differentiate the two types of potatoes when presented in peeled form. This indicates that consumers are aware of the need for quality products in the midst of increased supply of organic foods. It is prudent that manufacturers enhance the quality of organic food substances to meet the expectations of consumers in terms of sensory aspects. Thunstr"Om, and Nordstr"Om (2012) examine the quantitative aspects of taste against the backdrop of health and the demand for food. The various tests conducted by the two researchers indicated a high affinity for bread and potato chips by consumers. The demand for food was greatly influenced by the taste experience consumers derived from such products. However, the presence of healthy product labels contributed to consumer choice. Healthy food substances purchased by consumers had indications of increased appeal to the senses of the participants. This signifies the need for manufacturers to appeal to the senses of consumers through the provision of healthy foods with ideal quality aspects. Stone, Bleibaum, and Thomas (2012) cite sensory evaluation as a critical field in the food industry responsible for the measurement of quality and appeal of products to consumers. Consumers make decisions based on their preferences emanating from differing desires. Data collected from sensory evaluations is important in the improvement of quality, development, and maintenance of successful products. Two evaluation tests that can be used include acceptance tests and descriptive analysis. Descriptive analysis is used in the measurement of the intensities and sensations derived from different food samples without the use of dislike and like responses. Acceptance tests are conducted to determine the acceptability of different food substances according to their appeal to consumers. Sidel, and Stone (1993) study the changing dynamics in the food market owing to the increment in new opportunities as well as competition. The decreased limitations in terms of trade barriers have led to improved quality and new food products available to consumers. This factor leads to a paradigm shift on the demand for substantiated food products with exotic taste to meet the requirements of consumers. Manufacturers are pitted against the tight competition and the only survival of such business ventures in host countries is dependent on quality improvement. Rousseau (2004) indicates the necessity for the adoption of the numerous technologies in the evaluation of food based on sensory adaptations. Sensory evaluation is critical in market analysis of an identified food products for meeting and surpassing the expectations of consumers. Sensory evaluation is carried out with the help of different technologies that require high levels of expertise. This makes it imperative for business organizations to hire the services of experts in sensory evaluation activities. Pomeranz and Meloan (2000) identify attitude scales as important components in the measurement of sensory attitudes towards different types of foods in the choice process. The inherent need of measuring and evaluation sensory factors that affect consumer choices arise in the development of existing and new food products. The use of attitude scales applies and is relevant in market segmentation and helps manufacturers in designing different food products that meet the needs of various customers. It is important to carry out evaluations to understand the perspectives of consumers on hedonic and health aspects attributed to different types of foods. Amerine, Pangborn, and Roessler (2005) outline that the sensory evaluation of different types of foods as a science in its formative stages with rapid growth. Sensory evaluation is applied to a diversified field where different characteristics that appeal to the senses of customers are observed. It is critical for manufacturers to identify the characteristics that appeal to the senses of different customers and utilize the information they obtain to develop suitable food products. Customers make their purchasing decisions based on appeal and it is the prerogative of manufacturers to provide food substances with the highest appeal. Nygren (2004) examines the role that sensory evaluation plays in determination of consumer preferences in the combination of food and wine. Food is taken with wine as an accompaniment especially in restaurants and as such, it is necessary that the taste of the food be in tandem with that of the wine provided. This provides hoteliers with a situation whereby they have to consider the tastes and preferences of their customers, a fete that can only be achieved through sensory evaluations of food (Amerine, Pangborn,& Roessler, 2005). References Amerine, M. A., Pangborn, R. M., Roessler, E. B., 2005. Principles of sensory evaluation of food. Principles of sensory evaluation of food. Asioli, D., Canavari, M. and Pignatti, E. 2011. Role of sensory attributes in the food marketing: an exploratory analysis in the Italian organic food producers. Proceedings in Food System Dynamics, pp. 33--51. Carter, B. E., Monsivais, P. and Drewnowski, A. 2011. The sensory optimum of chicken broths supplemented with calcium di-glutamate: A possibility for reducing sodium while maintaining taste. Food Quality and Preference, 22 (7), pp. 699--703. Clark, J. E. 2002. Taste and flavour: their importance in food choice and acceptance. Proceedings of the Nutrition Society, 57 (04), pp. 639--643. Drewnowski, A. 2000. Individual differences in sensory preferences for fat in model sweet dairy products. Acta psychologica, 84 (1), pp. 103--110. Drewnowski, A. and Moskowitz, H. R. 2001. Sensory characteristics of foods: new evaluation techniques. The American Journal of Clinical Nutrition, 42 (5), pp. 924--931. Dzung, N. H., Dzuan, L. and Tu, H. D. 2003. The role of sensory evaluation in food quality control food research and development: a case coffee study. pp. 862--866. Garcia-Bailo, B., Toguri, C., Eny, K. M. and El-Sohemy, A. 2009. Genetic variation in taste and its influence on food selection. OMICS A Journal of Integrative Biology, 13 (1), pp. 69- 80. Larson, J. S. 2013. Satiation from Sensory Simulation: Evaluating Foods Decreases Enjoyment of Similar Foods. New York Muir, D. 2007. Sensory Evaluation Techniques. International Journal of Dairy Technology, 60 (4), pp. 305--305. Neumann, R., Moln'Ar, P., Arnold, S., 1983. Sensory evaluation of foods. Sensorische Lebensmitteluntersuchung. Nollet, L. M. L. 2004. Handbook of food analysis. New York: Marcel Dekker. Nowlis, S. M. and Shiv, B. 2005. The influence of consumer distractions on the effectiveness of food-sampling programs. Journal of Marketing Research, pp. 157--168. Nygren, I. T. 2004. Sensory evaluation and consumer preference of wine and food combinations: Influences of tasting techniques. Pomeranz, Y. and Meloan, C. E. 2000. Food analysis. Gaithersburg, MD: Aspen Publishers. Rousseau, B. 2004. Sensory Evaluation Techniques. FOOD SCIENCE AND TECHNOLOGY- NEW YORK-MARCEL DEKKER-, 138 (1), p. 21. Sidel, J. L. and Stone, H. 1993. The role of sensory evaluation in the food industry. Food Quality and Preference, 4 (1), pp. 65--73. Stone, H., Bleibaum, R. N. and Thomas, H. A. 2012. Sensory evaluation practices. Amsterdam: Elsevier. Thunstr"Om, L. and Nordstr"Om, J. 2012. The Importance of Taste for Food Demand and the Experienced Taste Effect of Healthy Labels-An experiment on potato chips and bread. Wszelaki, A. L., Delwiche, J. F., Walker, S. D., Liggett, R. E., Scheerens, J. C. and Kleinhenz, M. D. 2005. Sensory quality and mineral and glycoalkaloid concentrations in organically and conventionally grown redskin potatoes (Solanum tuberosum). Journal of the Science of Food and Agriculture, 85 (5), pp. 720--726. Read More