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Sensory Evaluation in Quality Control Dominique Valentin Sylvie Chollet Sebastien Lê Dzung Hoang Nguyen Hervé Abdi Editors FROM SENSES TO QUALITY: WHAT CAN SENSORY EVALUATION BRING TO QUALITY CONTROL Proceedings of the SPISE 2014 meeting Ho Chi Minh City, Vietnam, July 25–27, 2014. Edited by Dominique Valentin, Sylvie Chollet, Sébastien Lê, Dzung Hoang Nguyen, & Hervé Abdi “SPISE 2014: FROM NHÀ XUẤT BẢN SENSES TO QUALITY ĐẠI HỌC QUỐC GIA THÀNH PHỐ HỒ CHÍ MINH Khu phố 6, Phường Linh Trung, Quận Thủ Đức, TP Hồ Chí Minh – WHAT CAN Số 3, Công trường Quốc tế, Quận 3, TP Hồ Chí Minh SENSORY ĐT: 38239171 - 38225227 - 38239172 EVALUATION BRING Fax: 38239172 E-mail: [email protected] TO QUALITY CONTROL” PHÒNG PHÁT HÀNH Nhiều tác giả Số 3, Công trường Quốc tế, Quận 3, TP Hồ Chí Minh ĐT: 38239170 - 0982920509 - 0913943466 Fax: 38239172 - Website: www.nxbdhqghcm.edu.vn Chịu trách nhiệm xuất bản: NGUYỄN HOÀNG DŨNG Chịu trách nhiệm nội dung: NGUYỄN HOÀNG DŨNG Tổ chức bản thảo và chịu trách nhiệm về tác quyền TRƯỜNG ĐẠI HỌC BÁCH KHOA – ĐHQG TPHCM Nhà xuất bản ĐHQG-HCM và tác giả/đối © tác liên kết giữ bản quyền Biên tập: Copyright © by VNU-HCM Publishing PHẠM ANH TÚ – NGUYỄN HUỲNH House and author/co-partnership All rights reserved Sửa bản in: NGUYỄN TIẾN NAM Trình bày bìa: TRƯƠNG NGỌC TUẤN Số lượng 200 cuốn, Khổ 19 x 27 cm, ĐKKHXB số 471-2014/CXB/05-37 Quyết định XB số 148, ngày 24/7/2014. của NXB ĐHQG-HCM. In tại: Xưởng in Trường Đại học Bách khoa TP HCM Đ/c: 268 Lý Thường Kiệt, Phường 14, ISBN: 978-604-73-2450-7 Quận 10, TP HCM Nộp lưu chiểu tháng 8 năm 2014. FOREWORD Spise2014: “From senses to quality: What can sensory evaluation bring to quality control,” the fourth symposium on sensory evaluation in Asia, was held on July 25–27, 2014 at Ho Chi Minh-city University of Technology, Vietnam. We had the great pleasure to welcome about one hundred scientists from Vietnam, Japan, South Korea, Singapore, Thailand, Indonesia, the USA, and France. The focus of this year was on quality control. Quality control (QC) ensures that a manufactured product or performed service adheres to a defined set of quality criteria or meets the requirements of the client or customer. For many years, QC in food companies relied mostly on chemical and microbiological analyses. Organoleptic testing was performed by the company expert who, through years of accumulated experience, was able to describe company products and set standards of quality by which raw materials should be purchased and product manufactured and marketed. More recently, the need of providing a more standardized environment for product evaluations has became apparent and a variety of scorecards were developed to serve as a basis for maintaining records and implementing a more rigorous process. These scorecards became the standards to assign quality grades to the products as, for example, in the olive oil or coffee industries, and the individual expert is now replaced by a small group of trained experts whose task is to make a consensual decision. Nowadays, more and more food companies start to integrate sensory evaluation in their QC programs and scoring ring procedures are replaced by discriminating, descriptive, and consumer acceptance procedures. Sensory quality can be viewed from two different perspectives: the product and the consumer perspectives. The chapters in this proceeding represent these two perspectives. Product oriented chapters present some new methodological developments in sensory evaluation for quality control such as the tetrad method for difference tests as well as some applications of classical methods such as shelf-life modeling, grade classification, or sensory quality index. Consumer oriented chapters focus on different aspects of food quality such as product nutritional or environmental quality as well as individual factors affecting product perceived quality such as culture or physiological states. All chapters are organized into three topics which we have used to organized this meeting sessions and themes: 1. Sensory evaluation in Quality Control 2. Sensory evaluation in product development 3. Fundamentals of sensory perception. We would like to use this opportunity to express our gratitude to our two keynote speakers, Prof. Kwang-Ok Kim and Dr. Ho Huy Tuu for their great contributions. Our special thanks are due to our partners who participated in the organization of this meeting: the HCMC University of Technology, AgroSup Dijon, CSGA, AgroCampus-Ouest, and Groupe ISA Lille. We would like to thank our sponsors for their generous help: Fizz-Biosystems, Logicstream, Flavoractiv, and Bel Vietnam. We extend our special thanks to those who have helped us so much and worked so hard to make this event possible: Le Minh Tam, Phan Thuy Xuan Uyen, Nguyen Ba Thanh, Nguyen Thi Thu Ha, Nguyen Quoc Dung, Nguyen Quoc Cuong, Le Thuy Linh, Vu Thi Thanh Phuong, Ung Pham Tuong Thuy, Nguyen Quang Phong, Tran Thi Hong Cam, Vu Kien Thong, Phan Lai Minh Tam, Quach Tan Phat, Tang Nguyen Minh, Nguyen Quang Hung, and Do Mai Uyen Phuong. Dominique Valentin Sylvie Chollet Sébastien Lê Dzung Hoang Nguyen Hervé Abdi TABLE OF CONTENTS PART 1 - SENSORY EVALUATION IN QUALITY CONTROL _______________________________ 1 The effects of the perceptions of food (fish) quality and risks on vietnamese consumer satisfaction and consumption _____________________________________________________ 1 Accelerated vs. real time modeling for shelf life: an example with fortified blended foods ____ 16 Application of quality index method for freshness of chilled stored farmed Cobia (Rachycentron canadum) portion ______________________________________________________________ 21 Sustainability labels: A key component of food quality? Impact of food-processing information on the appreciation of bread. _______________________________________________________ 27 Effect of sensory attribute on drinking yogurt in viewing of Thai consumer ________________ 38 Sensory evaluation as a tool in assessing the quality of new fermented products ____________ 42 Sensory quality indices and consumer acceptability of functional soft drink from Thai berries (Antidesma thwaitesanum Muell Arq.) during storage conditions ________________________ 49 Role of sensory evaluation in quality control: A textual point of view _____________________ 56 PART 2 - SENSORY EVALUATION IN PRODUCT DEVELOPMENT _____________________ 61 Potential use of pumpkin flour instead of wheat starch in a noodle product ________________ 63 Preference mapping from the combination of customer linking and quantitative descriptive analysis on sensory quality of soymilk products ______________________________________ 66 Cross-cultural differences in consumer quality perception of rice ________________________ 71 PART 3 - FUNDAMENTALS OF SENSORY PERCEPTION ________________________________ 79 Power comparsion of triangle and tetrad tests applied to high ethanol beverages ___________ 81 Effect of freezing pomegranate juice to sorbet on flavor _______________________________ 88 Consumer acceptibility of partial substitution of wheat flour with the glutinous puffed rice, khao ma, flour on muffin _____________________________________________________________ 94 Comparison of consumer preferences of dog food products between Thailand and Singapore using choice based conjoint analysis _______________________________________________ 99 Effects of miracle fruit juice on the changes in basic tastes recognition threshold and the sensory quality of orange juice _________________________________________________________107 Sensory Aroma and Related Volatile Flavor Compound Profiles of Different Black Tea Grades (Camellia sinensis) Produced in Northern Vietnam ___________________________________113 SUMMER PROGRAM IN From Senses To Quality SENSORY EVALUATION What can sensory evaluation bring to quality control? 2014 4th International Symposium, July 25-27, VietNam PART 1 - SENSORY EVALUATION IN QUALITY CONTROL Ho, H. T. and Le, N. H., SPISE Proceedings 4 (2014), 1-15 SUMMER PROGRAM IN From Senses To Quality SENSORY EVALUATION What can sensory evaluation bring to quality control? 2014 4th International Symposium, July 25-27, VietNam THE EFFECTS OF THE PERCEPTIONS OF FOOD (FISH) QUALITY AND RISKS ON VIETNAMESE CONSUMER SATISFACTION AND CONSUMPTION Ho, H. T. a and Le, N. H. b a Nha Trang University, Khánh Hòa, Vietnam b Ho Chi Minh City University of Technology, HCMC, Vietnam ABSTRACT Purposes – This paper presents the idea that food quality management and control should be based on marketing orientation perspectives. It aims to explore the cues, reasons, criteria and sources of perceived quality and food risks, then investigates their influences on consumer satisfaction and consumption toward food (fish) in Vietnam. Finally, it recommends some directions for future research in both food marketing and Quality Control. Methods – This presentation is based on a range of research studies using different data sets collected across provinces in Vietnam, and using different methods to analyze the data and test constructs, hypotheses and models. Findings – First, it indicates that nutrition and taste occupy the highest ratio explaining for positive attitudes (perceived quality), while safety and negative feelings are dominated to explain negative attitudes (food risks). Consumers with more positive (negative) reasons have a higher (lower) consumption. Second, perceived quality as a multidimentionl construct is found to have a positive effect on consumer satisfaction, while negative feelings have a negative effect on satisfaction. Perceived
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