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

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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

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 Contents vii

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 techniques for shelf-life assessment 143

Using sensory
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

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viii Contents

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 236
industry
S.A. Langstaff, Applied Sensory, LLC, USA
12.1 Introduction 236
12.2 Historical perspective 237

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 Contents ix

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 study:
case Influence of storage temperature on the
sensoryquality 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 quality

a index 303

15.5 Using quality indices in storage management and

production planning 305

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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

©Woodhead Publishing Limited, 2010