Sensory Analysis Services Lab Witoon Prinyawiwatkul Professor School of Nutrition and Food Sciences Louisiana State University Agricultural Center 2/17/2017 1 School of Nutrition and Food Sciences 2 Education . Ph.D. (Honorary) Agro-Industry Product Development Kasetsart Univ., Thailand (2016) . Ph.D. Food Science &Technology Univ. of Georgia, USA (1996) . M.S. Food Science &Technology Univ. of Georgia, USA (1993) . B.Sc. Agro-Industrial Product Development a minor in Marketing Kasetsart Univ., Thailand (1989) Work Experience .12/1996 -6/2001 Assistant Professor LSU AgCenter .7/2001 -6/2005 Associate Professor LSU AgCenter .7/2005-Now Professor LSU AgCenter .7/2010-Now Horace J. Davis Endowed Professor LSU AgCenter Teaching . Food Product Development . Principles of Sensory Evaluation of Foods International Teaching . Over 80 seminars, short courses, workshops . Product development techniques, sensory sciences, multivariate statistical methods, seafood product utilization, etc. Research Interest . Product Development & Food Quality . Sodium reduction in foods . Sensory Evaluation . Chitosan and its Food Applications . Water solulbe High MW chitosan Refereed Publications & Presentations . 1 book edited . 5 book chapters . 163 refereed publications . 296 scientific presentations Citation All Since 2011 indices Citations 4243 2478 h-index 36 27 i10-index 88 70 . the top 5 articles with 483, 205, 180, 126, and 116 citations, respectively . Google Scholar as of 2-16-2017 7 Source: Thomson et al. / Food Quality and Preference 21 (2010): 1117–1125. 8 Sensory Evaluation Human subjects as instrumentation A scientific discipline used to evoke, measure, analyze and interpret reactions to those characteristics of food and materials as they are perceived by the senses of sight, smell, taste, touch, and hearing. 9 Importance of Sensory Evaluation It drives business decision Ideation for new products Category appraisal New product development & launching Product matching Me-too product innovation Process changes Cost reduction; supplier changes Quality control and assurance Shelf life evaluation 10 Benefits of Quality Sensory Program Although it is costly and cumbersome to incorporate into manufacturing facilities, it does offer benefits: New business; Drives Innovation Improved startups for new products Prevention of potential market withdrawals Fewer consumer complaints 11 What sensory sciences can do for you? 12 Journal of Food Science, 2017, Vol. 82, Nr. 2, 500-508. 13 Figure: Effects of sweetener type and eliciting condition on hedonic ratings (Mean ± SEM bars) of sweetness and overall liking. Bored Worried ' 0.4 Bored ' Worried Calm Safe ' 0.2 Calm ' Safe 0 Disgusted Satisfied ' -0.2 Disgusted ' Satisfied -0.4 Free Pleased ' Free ' Pleased Good Peaceful ' Good ' Sucralose Peaceful Guilty Stevia Happy ' Guilty ' Saccharin Happy Aspartame Figure: Emotional profiles of nonnutritive sweeteners in the control (name) and informed (name and packet image) conditions using emotional responses for sucrose as baseline. ʹ denotes emotion responses in the informed condition. 16 Sample 2: After consumers learning that the sample contains kefir and the health benefits associated with kefir. 17 Journal of Food Science, 2016, Vol. 81, Nr. 1, S165 18 Consumer evaluation • The health benefit information provided to consumer significantly increased overall liking, and purchase intent. • Oil types affected OL and PI. Overall liking Before After Purchase intent Before After 100 7 6.6 6.0 80 74.0 6 5.4 5.5 5.5 5.3 66.0 5.0 4.9 59.2 5 57.453.7 60 49.0 4 43.2 40.5 3 40 2 20 1 0 0 Butter EVCO EVOO RBO Butter EVCO EVOO RBO T-test McNemar’s test 21 22 Commercial salt Foam-mat salt 1 The appearance of salt A scanning electron microscope (SEM) images 1 23 1 Table 2 Saltiness intensity, hedonic score and sodium content of roasted peanut using different 2 salt with soy sauce odor Type of salt Commercial salt Commercial salt Foam-mat salt Salt content (%) 100 50 50 Soy sauce odor (%) 0 50 50 Descriptive analysis Saltiness intensity (mm) 50.21±3.71a** 39.10±3.49c 42.95±3.18b Consumer acceptance test Overall liking 6.6±1.5ns*** 6.4±1.5ns 6.4±1.2ns Overall flavor 6.6±1.5ns 6.3±1.5ns 6.4±1.4ns Salty 6.3±1.3ns 6.0±1.2ns 6.2±1.1ns Sodium analysis Sodium content 310.54±20.97 166.91±8.81 156.40±20.37 (mg/100 g peanut) 3 Values are mean standard deviation. 1 ** a, b, c Mean standard deviation in same row with different latters are significant different 2 (P<0.05). 24 3 *** ns: not significant different 25 26 Journal of Food Science, 2015, Vol. 80, Nr. 10 27 So, now you can see What sensory sciences can do for you? 28 Sensory Methods & Tools Analytical Threshold analysis Discriminative test Descriptive analysis Affective Preference & Acceptance Emotion, wellness, and eating behavior Purchase decision 29 Sensory Thresholds 1. Absolute or detection 2. Identification or recognition 3. Difference and JND 4. Terminal 5. Consumer rejection threshold 30 Applications of Sensory Thresholds Common uses in sensory analysis & flavor research An index of the biological potency of a functional ingredient or compound. Useful information regarding the maximum tolerable levels of an off-flavor or taint. Comparisons of sensitivities of different panelists 31 Source: Waimaleongora-Ek and Prinyawiwatkul 32 D = Detection, S = saltiness, B = bitterness 33 Source: Torrico and others (2015) Journal of Food Science 150 100 50 0 Absolute Recognition Difference 1 2 Fig. 2. The group best-estimate (GBET) absolute and saltiness recognition thresholds in water 3 and GBET saltiness difference threshold in 0.02M NaCl solution Source: Chokumnoyporn and others (2015) Int. J. Food Sci & Tech 34 Discriminative Tests 35 Discriminative Tests Overall difference Duo-Trio test Dual-standard test Triangle test Same-Difference (paired comparison) test A and Not-A test (Pearson’s vs. McNemar’s chi- square statistics) ABX test ( a duo–trio test in reverse; no advantages over more standard discrimination tests) Tetrad test 2 out of 5 test 36 Discriminative Tests Attribute or Directional n-AFC: 2-AFC, 3-AFC, 4-AFC Other tests Ranking test Difference from Control test Signal detection theory/ R-index (% sensory discrimination) 37 New Trend Sensory Discrimination Tests . 4AFC (alternative forced choice) - slightly more powerful than 3AFC . Our recent studies were based on N = 404 children, with ages ranging from 6-11 and in 1st- 6th grades from elementary schools in Baton Rouge, Louisiana, USA, participated in our study. Journal of Sensory Studies Journal of Sensory Studies ISSN 0887-8250 A LARGE-SCALE EXPERIMENTAL COMPARISON OF THE TETRAD AND TRIANGLE TESTS IN CHILDREN KAREN GARCIA1,3, JOHN M. ENNIS2 and WITOON PRINYAWIWATKUL1 1Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803 2The Institute for Perception, Richmond, VA 2012, issue 27:217-222. doi:10.1111/j.1745-459X.2012.00385.x 40 1st Grade 6th Grade Descriptive Analysis Methods Traditional Methods Flavor profile Texture profile QDA (Quantitative Descriptive Analysis) Spectrum Descriptive Analysis Time intensity descriptive analysis 44 Applications of Descriptive Analysis . The use of descriptive sensory methods for the determination of food quality characteristics is globally established. to correlate sensory and instrumental measurements to correlate with consumer data to reveal segmentation of consumers according to their preferences quality control mapping sensory products track product (sensory quality) changes over time in relation to the validity and the effects of packaging, ingredients and processing variables of final products etc. 45 Saltiness Intensity in an O/W emulsion 46 Source: Torrico and others (2015). Int. J. Food Sci & Tech Saltiness Intensity in an O/W emulsion 47 Limitations of Descriptive Analysis Very time consuming recruit, screen, train panelists maintain over a lengthy of time expensive/escalated cost relies heavily on panelists’ ability to perform tasks find words to express their perception of the products difficult to obtain complete agreement (consensus) among panelists inconsistency in individual sensitivities to particular attribute requires advanced statistical analysis methods 48 Descriptive Analysis Methods Non-traditional Methods Free-choice profiling Flash profiling Other hybrid methods 49 MATERIALS & METHODS Preparation of salt solutions - Mixed salt solutions of KCl/NaCl/L-Arg at 0.5% w/v, 1.0% w/v and 1.5% w/v Table 1. The ratio of KCl/NaCl/L-Arginine in mixed salt solutions Sample % KCl % NaCl % L-Arginine A 70 20 10 B 65 25 10 C 60 30 10 D 55 35 10 E 0 100 0 50 51 Affective Sensory Tests Qualitative Methods Focus group interview Single- vs. double-stage Focus panel One-on-one or in-depth interview Laddering, etc. Fuzzy Front End Ethnography or immersion 52 fish sauce fermented fish salted fish salted crab soy sauce sea foods salted plum dried shrimp Lime salted egg 0 1 2 3 4 5 6 7 8 9 1 Saltiness intensity Figure 1 Mean saltiness intensity for each food name rated by 410 consumers based on a scale (0=none, 9=extremely strong salty). Error bars represent SE of the mean. 53 Affective Sensory Tests Quantitative Methods Preference Acceptance/optimization Diagnostic tool Just-about-right Purchase decision 54 The response surface methodology yielded an optimal formulation: 30% NaCl, 60% KCl and 10% Gly. Low-Sodium White Cheddar Cheese 55 Sensory Emotion . Measuring emotions associated with foods