{"id":9823,"date":"2023-06-15T07:56:45","date_gmt":"2023-06-15T07:56:45","guid":{"rendered":"https:\/\/amerexingredientes.com\/?p=9823"},"modified":"2025-05-19T10:57:13","modified_gmt":"2025-05-19T10:57:13","slug":"the-senses-sensory-testing-of-food-products","status":"publish","type":"post","link":"https:\/\/amerexingredientes.com\/en\/the-senses-sensory-testing-of-food-products\/","title":{"rendered":"THE SENSES: SENSORY TESTING OF FOOD PRODUCTS"},"content":{"rendered":"\n

The sensory analysis or sensory testing of food has the mission of evaluating the different characteristics of a product using the five senses: sight, taste, smell, touch and hearing. In this way, a series of defined tests are carried out using very rigorous procedures.<\/p>\n\n\n\n

According to this definition, sensory analysis is not the same as a “food tasting”. The main difference lies in the series of defined tests that are carried out in sensory analysis and which involve the 5 senses.<\/p>\n\n\n\n

In this article we will learn how a food sensory panel can be carried out to develop improvements in the organoleptic<\/a> of food thanks to sensory analysis.<\/p>\n\n\n\n

What are the applications of sensory analysis?<\/em><\/strong><\/h2>\n\n\n\n

The applications of food sensory analysis are numerous and are used for different purposes: process control, food quality control, acceptability studies or as a tool for making decisions regarding new ingredients or production processes.<\/em><\/strong><\/p>\n\n\n\n

Although sensory analysis is traditionally used in the wine and olive oil industry, it is currently used in all types of food. The sensory properties of a food are essential for the product to be accepted by consumers<\/strong>. This is why sensory analysis is so important in the development of new products, as it helps to study whether the organoleptic characteristics of the food will be well accepted by the end consumer and whether it will meet their needs.<\/p>\n\n\n\n

What is sensory analysis in the food tasting process?<\/em><\/strong><\/h2>\n\n\n\n

Sensory analysis in the food tasting process consists of the study of the sensory attributes of food through our senses<\/strong>. This process is carried out through procedures that are governed by a series of rules so that the final results are clear and reproducible. This is what is known as a food sensory panel.<\/em><\/strong><\/p>\n\n\n\n

In the following, we will study each sense and the role it plays in the perception of a food’s organoleptic properties:<\/p>\n\n\n\n

Sight<\/em><\/strong><\/h3>\n\n\n\n

The sense of sight will be the first “filter” for the consumer’s acceptance of a food.  Sight can distinguish whether the appearance of the food is normal or abnormal based on the following properties: Colour, Shape, Size and Roughness<\/strong>.<\/p>\n\n\n\n

For the sensory analysis of colour, colour scales will be used to study: hue, intensity and brightness. Nowadays, there are very sophisticated devices that allow detecting these variations in the colour of the food in a very precise way, such as the chroma meter<\/a>.<\/p>\n\n\n\n

Smell<\/em><\/strong><\/h3>\n\n\n\n

Smell is the second “filter” in the acceptance of a food and is based on the stimulation by chemicals in the food that receptors in our nose receive.  Food odour is measured in sensory analysis on the basis of three characteristics: Intensity, Persistence and Saturation Capacity<\/strong>.<\/p>\n\n\n\n

Taste<\/em><\/strong><\/h3>\n\n\n\n

Once we have passed the first two “filters” that can give us an idea of the organoleptic quality of the food, we come to the taste test. The taste or “basic flavour” can detect four types of taste: sweet, salty, sour and bitter<\/strong>. Recently, a fifth taste has also been recognised: the umami<\/strong> taste.<\/p>\n\n\n\n

It should be noted that both smell and taste are chemical senses that are closely related to each other, increasing the perception of flavour.<\/p>\n\n\n\n

Touch<\/em><\/strong><\/h3>\n\n\n\n

The sense of touch is closely related to the texture of the food. This sensory property is also composed of what is identified by sight and hearing and detects any deformation of the food.<\/p>\n\n\n\n

Food texture can be studied according to the following parameters: Hardness, Cohesiveness, Viscosity, Elasticity, Adhesiveness and Chewiness<\/strong>.<\/p>\n\n\n\n

Hearing<\/em><\/strong><\/h3>\n\n\n\n

The sense of hearing is used to complement the analysis of the texture of the food by means of the sounds detected when the food is evaluated in the mouth.<\/p>\n\n\n\n

What are the types of sensory tests?<\/em><\/strong><\/h2>\n\n\n\n

The types of sensory tests for food analysis are classified into affective tests, discriminatory tests and descriptive tests.<\/p>\n\n\n\n

Affective tests<\/u><\/strong><\/h3>\n\n\n\n

Affective tests are subjective tests. In these tests, the judges state in general<\/strong> terms what they thought of the food: whether they liked it or not, whether they disliked it, whether they preferred one product or another, etc.<\/p>\n\n\n\n

These tests are further divided into:<\/p>\n\n\n\n