Sensory Analysis for Food and Beverage Quality Control a Practical Guide

Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 191

Sensory analysis for food and beverage quality control A practical guide

Edited by David Kilcast

TECHNISCHE INFOR M AT i O N S BIB LIOT H EK

UNIVERSITATSBIBLIOTHEK HANNOVER V_

CRC Press

Boca Raton Boston New York Washington, DC

Woodhead publishing limited Oxford Cambridge New Delhi

©Woodhead Publishing Limited, 2010 Contents

Contributor contact details xi Woodhead Publishing Series in Food Science, Technology and Nutrition xv Preface xxiii

Part I Designing a sensory quality control program 1

1 Designing a sensory quality control program 3 M. A. Everitt, ME Consultancy Ltd, UK 1.1 Introduction 3 1.2 Company culture and commitment to quality 6 1.3 Establishing a sensory quality control (QC) program 7 1.4 Key elements of a sensory quality control (QC) program 8 1.5 Overview of approaches used to define sensory targets... 12 1.6 External support and consultancy 15 1.7 References 16

2 Selection and management of staff for sensory quality control 17 E. De Vos, Tate & Lyle Food and Industrial Ingredients, EMEA, France 2.1 Introduction 17

2.2 Personnel required for sensory quality control 18 2.3 Setting up a quality control (QC) panel 20

©Woodhead Publishing Limited, 2010 vi Contents

2.4 Maintaining the quality control (QC) panel: performance, motivation and size 28 2.5 Possible issues 30 2.6 Case study: selection and management of staff for sensory quality control of cereal-based ingredients 31 2.7 Future trends 34 2.8 Sources of further information and advice 34 2.9 References 35

3 Proficiency testing of sensory panels 37 G. Hyldig, Technical University of Denmark, Denmark 3.1 Introduction 37 3.2 Design and implementation of proficiency testing 38 3.3 Panels 43 3.4 Analysis of data/validation of results 44 3.5 Panel performance 45 3.6 Glossary 46 3.7 References and further reading 46

Part II Methods for sensory quality control and analysis of results 49

4 Sensory methods for quality control 51 L. L. Rogers, Consultant, UK 4.1 Introduction 51 4.2 Descriptive specifications (DS) method 55 4.3 'In/out' (or pass/fail) method 60 4.4 Difference from control (DFC) method 62 4.5 'A' not 'A' method 65 4.6 Paired comparison methods (e.g. 2AFC, n-AFC, simple difference test) 66 4.7 Scaling method (including targeted scaling) 67 4.8 Ranking test 69 4.9 Triangle test 70 4.10 Quality scoring/grading/rating method 70 4.11 Magnitude estimation and duo-trio methods 72 4.12 In-house and do-it-yourself (DIY) methods 73 4.13 References 74

5 Establishing product sensory specifications 75 C. /. M. Beeren, Leatherhead Food Research, UK 5.1 Introduction 75 5.2 Rationale using sensory specifications 78 5.3 Defining sensory specifications 78

5.4 Reference samples 83 5.5 Implementation of sensory specifications 84 5.6 Maintenance and follow-up 93 5.7 Case study 94 5.8 References 96

6 Combining instrumental and sensory methods in food quality control 97 D. Kilcast, Consultant, Food and Beverage Sensory Quality, UK 6.1 Introduction: the perceptual basis of food quality 97 6.2 The role of instrumental measurement 98 6.3 Sensory analysis of quality 99 6.4 Instrumental measurement of quality factors 101 6.5 Analysis and validation of instrumental measurements... 105 6.6 Future trends 113 6.7 Sources of further information 115 6.8 References 115

7 Statistical approaches to sensory quality control 118 C. Findlay, Compusense Inc., Canada and A. Hasted, QI Statistics, UK 7.1 Introduction 118 7.2 Statistics defined 119 7.3 Managing risk 122 7.4 Knowing your product 122 7.5 Methods of measurement and practical examples 125 7.6 Practical considerations 134 7.7 Assessor proficiency and validation 137 7.8 Sensory instrumental correlations 138 7.9 Product matching 138 7.10 Conclusions 139 7.11 References and further reading 140

Part III Sensory quality control in practice 141

8 Using sensory techniques for shelf-life assessment 143 L. L. Rogers, Consultant, UK 8.1 Introduction 143 8.2 What is shelf-life? 144

8.3 Setting or confirming shelf-life? 147 8.4 The case study: Setting up shelf-life confirmation studies for an ambient product 148 8.5 References and further reading 155

9 Sensory quality control for taint prevention 156 D. Kilcast, Consultant, Food and Beverage Sensory Quality, UK 9.1 Introduction 156 9.2 Chemistry of taint 159 9.3 Sources of taints 160 9.4 Detection and analysis of taints 164 9.5 Sensory testing procedures 165 9.6 Diagnostic taint testing 173 9.7 Taint prevention 175 9.8 The role of sensory quality control (QC) in taint prevention 178 9.9 Ethical aspects 179 9.10 Case studies 181 9.11 Future trends 183 9.12 Sources of further information 184 9.13 References and further reading 184 10 Sensory quality definition of food ingredients 186 A. Van Biesen, C. Petit and E. Vanzeveren, Puratos N.V., Belgium 10.1 Introduction 186

10.2 Developing good quality ingredients in a consumer-oriented approach 186 10.3 Case study 1: What's your texture? 188 10.4 Case study 2: A toast bread for Chinese consumers 193 10.5 References 201

11 Sensory quality control in the chilled and frozen ready meal, soup and sauce sectors 203 M. Swainson and L, McWatt, University of Lincoln, UK 11.1 Introduction 203 11.2 Sensory quality assurance (QA) in the recipe development process 204 11.3 Sensory quality assurance (QA) in the post-development product scale-up phase 206 11.4 Sensory quality assurance (QA) in the production process 209 11.5 Sensory quality assurance (QA) after product despatch 232 11.6 Conflicts of interest 233 11.7 Conclusions 233 11.8 Acknowledgements 234 11.9 Sources of further information 234 12 Sensory quality control in the wine industry 236 S.A. Langstaff, Applied Sensory, LLC, USA 12.1 Introduction 236 12.2 Historical perspective 237

12.3 European standards of wine quality 238 12.4 The concept of wine quality 239 12.5 Attempts to standardize wine quality evaluation 242 12.6 Wine and the development of sensory evaluation as a science 245 12.7 Factors affecting wine quality 246 12.8 Levels of wine quality 248 12.9 Approaches to determining wine quality 248 12.10 Current sensory quality control practices in winemaking 249 12.11 Future of sensory evaluation in the wine industry 257 12.12 Sources of further information 259 12.13 References 260

13 Sensory quality control of distilled beverages 262 /. R. Piggott, University of Strathclyde, UK and S. Macleod, John Dewar and Sons Ltd, UK 13.1 Introduction 262 13.2 Origins of sensory quality control of spirits 263 13.3 Procedures and precautions 264 13.4 Current industry practices 266 13.5 Taints and off-flavours 270 13.6 Sources of further information 273 13.7 References 273

14 Sensory quality control of fresh produce 276 E. Costell, I. Carbonell, A. Tdrrega and S. Bayarri, Instituto de Agroqulmica y Tecnologia de Alimentos, CSIQ Spain 14.1 Introduction 276 14.2 The role of sensory analysis in quality control of fruit and vegetables 277 14.3 A case study: Influence of storage temperature on the sensory quality of apples 280 14.4 Acknowledgements 290 14.5 References 290

15 Sensory quality management of fish 293

E. Martinsdottir, Matls - Icelandic Food Research, Iceland 15.1 Introduction: quality indices for fish 293 15.2 Guidelines for sensory evaluation of fish 295 15.3 Sensory evaluation of fish 296 15.4 Developing a quality index 303 15.5 Using quality indices in storage management and production planning 305

15.6 Keeping fish under different storage conditions 306 15.7 Future trends 307 15.8 Acknowledgements 310 15.9 References 310

16 Sensory quality control in foodservice 316 P. G. Creed, formerly of Bournemouth University, UK 16.1 Introduction 316

16.2 Aspects of sensory analysis in foodservice 317 16.3 Formal methods applicable to foodservice 322 16.4 Informal methods applicable to foodservice 326

16.5 Sensory quality control in foodservice - a case study 329 16.6 Future trends 329 16.7 Sources of further information and advice 330 16.8 References 331

17 Sensory quality control of consumer goods other than food 337 A. Giboreau, Institut Paul Bocuse, France 111 Introduction 337 17.2 General recommendations 339 17.3 The control of sensory quality of non-food products: cases 342 17.4 Conclusion 349 17.5 Future trends 349 17.6 Sources of further information 350 17.7 References 350

Appendix: Going forward - Implementing a sensory quality control program 353 M. A. Everitt, ME Consultancy Ltd, UK A.l Piloting the program 353 A.2 Refinement and consolidation 353 A.3 Quality assurance (QA) 354 A.4 The effectiveness of a sensory quality control (QC) program 354 A.5 Maintaining the effectiveness of a sensory quality control/quality assurance (QC/QA) program 356 A.6 Continuous improvement 357

Index 358