Sensory Methodology
Teaching Ÿ Consultancy Ÿ Research Morten Münchow
and
Ida Steen
Agenda Introduc6on to sta6s6cs What is sensory science Sensory phenomena Sensory methodology in prac6ce: •  Research: Water quality influence coffee Flavour •  Training and calibra6ng the panel •  Sensory profiling •  Results What is sensory science? ” A scien6fic method used to evoke, measure, analyse, and interpret those responses to products as perceived through the senses of sight, smell, touch, taste, and hearing”. (Stone and Sidel, 1993). Sensory science in prac6ce Narrow research view – specific inves6ga6ons Training and calibra,on •  8-­‐12 panellists •  References •  Use of scale Sensory profiling •  Blinded with three digit codes •  Randomisa6on •  Minimum three replicates •  Recupera6on 6me between samples •  Palate cleansers: bread, milk and water à Minimize carry over effect (bias) Data analyses •  Mul6varate sta6s6cs Sensory adapta%on and suppression Adapta%on: •  Less response of the senses at constant s6mula6on à weaker sensory percep6on Mixture suppression: •  Single taste and aroma impression are less intense in a mixture compared to the same ingredient tasted alone. Release from suppression: •  A\er adapta6on to a component in a mixture, the other components is less suppressed and therefore their intensity increases. Controlled experiment Mixture Suppression and release from suppression Mean perceived intensity 25 20 15 10 5 0 Sucrose Quinine Mixture Sweetness Mixture a\er quinine Bi`erness Mixture a\er sucrose Lawless, 2000. Vanilla-­‐cinnamon yoghurt 1.  Taste the yoghurt (+ V + K) 2.  Smell the vanilla (adapta6on) Taste the yoghurt again (– V + K) 3.  Smell the cinnamon (adapta6on) Taste the yoghurt again (+ V -­‐ K) Vanilla-­‐cinnamon icecream, p 232-­‐237 The importance of randomisa6on, recupera6on 6me and palate cleansers Water quality and coffee flavour Guatemala Agtron 84 Brasil Agtron 75 RO+Bestmin Premium (Reverse Osmosis) Kenya Agtron 105 Bestprotect (Ion exchange) à 27 samples Tap water Training and calibra6ng the panel General descriptors Group&
Descriptor&
Overall'
Intensity'
'
Complexity'
Mouthfeeling'
Body'
Basic'taste'
Sweet'
'
!
Acidic'
Bitter'
Aroma'
Fruit'
'
Chocolate'
'
Nutty'
'
Roasted'
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9-­‐point line scale Palate cleansers Blinded Three replicates Randomised serving order Individual performance Individual performance Agreement within the panel Brazilian Coffee -­‐ Agtron 75 Tap water RO+Bestmin Premium Intensity Bestprotect 8 Roasted 7 6 Complexity 5 4 Nu`y 3 2 Body 1 0 Chocolate (p<0.05) Sweet Acidic (p<0.001) Fruit (p<0.05) Bi`er (p<0.01) Guatemalan Coffee – Agtron 84 Tap water RO+Bestmin Premium Intensity Roasted (p<0.01) Bestprotect 8 7 6 Complexity 5 4 Nu`y (p<0.01) 3 2 Body (p<0.05) 1 0 Chocolate (p<0.01) Sweet (p<0.05) Fruit (p<0.01) Acidic (p<0.001) Bi`er (p<0.05) Kenyan Coffee -­‐ Agtron 105 Tap water Ro+Bestmin Premium Intensity Bestprotect (p<0.01) Roasted (p<0.05) 8 7 6 Complexity 5 4 Nu`y 3 2 Body (p<0.001) 1 0 Chocolate (p<0.01) Sweet (p<0.01) Acidic (p<0.001) Fruit (p<0.05) Bi`er Conclusion •  Water quality has a significant effect on coffee flavour •  The sensory profile of different origins and roast degrees of speciality coffee were affected each in a typical way •  In general reverse osmosis followed by remineralisa6on supported the desired sensory profile of the speciality coffees inves6gated à  Decreased bi`erness à  Increased acidity and fruity aroma Science versus business Sensory profiling Scien6fically tested methods Tradi,onal cupping Slow (training, one sample) Experience/reflec6on à intui6on Descrip6ve and hedonic (SCAA, COE) Fast (no training, many samples) No (or low) bias Bias Specialist (narrow research view) Generalist (gastronomic/
business view) Universal conclusions ‘Local’ conclusions Idealis6c empiricists Pragma6c ar6sts Purely descrip6ve Thank you for your a9en%on!