100% tevredenheidsgarantie Direct beschikbaar na je betaling Lees online óf als PDF Geen vaste maandelijkse kosten
logo-home
Eerder door jou gezocht
Eerder door jou gezocht
logo
Summary Lecture sensory science Food and Ingredient Categories, Carrier Systems and Food Technology HFV1004 €3,49
In winkelwagen
Snel navigeren naar
Voorbeeld
  2.  
  3. Maastricht University (UM)
  4.  
  5. Food and Ingredient Categories, Carrier Systems and Food Technology HFV1004 (HFV1104)

Samenvatting

Summary Lecture sensory science Food and Ingredient Categories, Carrier Systems and Food Technology HFV1004
 0 keer verkocht

Summary of 13 pages for the course Food and Ingredient Categories, Carrier Systems and Food Technology HFV1004 at UM (lecture)

Voorbeeld 2 van de 13  pagina's

Document informatie

  • 1 november 2021
  • 13
  • 2021/2022
  • Samenvatting

Onderwerpen

Geschreven voor

Alle documenten voor dit vak (11)

Verkoper

avatar-seller
liekejanssen11

Ontvangen beoordelingen

Voorbeeld van de inhoud

Lecture: sensory science
Sensory evaluation = is a scientific discipline used to evoke, measure, analyse and interpret
responses to those characteristics of foods and materials as they are perceived by the senses of sight,
smell, taste, touch and hearing. Some things to highlight in this definition:
- Evoke: eliciting and isolating certain responses by minimizing certain kinds of bias like brand
labels info or other people in environment etc. To avoid these kinds of bias, the research is
mostly conducted in sensory booths and samples are labelled with a random code. Also,
products are offered in different sequences between panellists. Always the same
temperature, serving size, volume is standardizes because it could influence perception.
- Measure: people give a numerical response about attributes or liking, with these numbers
you can conduct statistical analysis.
- Foods and materials: can be used in food, raw materials but also for non-food stuff such as
in toilet paper, medicines, soaps etc.
- You can try to isolate senses, but it is difficult, you have to keep in mind that the sensory
perception is a whole and integrated.

Sensory evaluation applies broad spectrum of methods and techniques that include physiology,
statistics, product sciences (food science or cosmetic chemistry) and physics among others.

The role of sensory evaluation:
- Consumers
o Provide insights into human behaviour and perception
o Set consumer acceptability limits for specific attributes (how spicy do we like sauce
or how stringent tea?). Of course, it also depends on location of consumers.
- Market
o Analyse competitor products and evaluate new concepts. How does our product
differ from competitor?
o Support marketing claims such as “most preferred” or “most creamy”
- Product
o Identify important sensory attributes driving acceptability across a product category.
o To determine products shelf-life and product variability through supply chain.
- Science
o Combining sensory data with instrumental measurements provides insights to
chemical and physical properties driving sensory attributes. They do this because
most panellists are trained and payed, but sometimes for instance the hardness of a
product is correlated with physical measurements, so sometimes it is cheaper and
faster to use lab tools than using a panel.

Two branches of sensory methods:
- Hedonic methods: how well are products liked or which one is preferred? So, refers to liking
or liking responses and they are collected on a scale and this can be done with only one
product. Another alternative is assessing which product is preferred over another, you then
usually use two products.
o Acceptance: it can help to (i) evaluate the overall performance of a product and (ii)
this info can be related to sensory properties.

, The scale below is the golden standard. The scale is used to assess the overall
acceptability but is can also be used to evaluate the overall flavour acceptability, or
just texture or just appearance. The scale needs samples size 75-100. Since you use
consumers the instructions should be very simple and very clear. However, the scale
is a little bit criticized because:
 it has the central tendency bias, this means that people tend to use only the
central part of the scale.
 the data is categorical, this limits the possibilities to do parametrical tests.
However, due to the sample size the data can be robust and analysed
through ANOVAS, so it doesn’t seem a big product.
 sometimes people feel safe to answer the neutral option because they don’t
know what to answer.




Due to the critics another scale was developed namely the labelled magnitude scale,
it was quite similar, but is was allowed for participants to mark in the scale anywhere
in the line. So, there is more continuous data. Nevertheless, some researchers say
that in this type of scale participants tend to mark in the categories, so even though
the scale is meant to be continuous participants use it as a categorical scale. A good
point is that the scale has 11 points, and therefore people use more broad options
and extreme points are more used.

Dit zijn jouw voordelen als je samenvattingen koopt bij Stuvia:

Bewezen kwaliteit door reviews

Bewezen kwaliteit door reviews

Studenten hebben al meer dan 850.000 samenvattingen beoordeeld. Zo weet jij zeker dat je de beste keuze maakt!

In een paar klikken geregeld

In een paar klikken geregeld

Geen gedoe — betaal gewoon eenmalig met iDeal, creditcard of je Stuvia-tegoed en je bent klaar. Geen abonnement nodig.

Direct to-the-point

Direct to-the-point

Studenten maken samenvattingen voor studenten. Dat betekent: actuele inhoud waar jij écht wat aan hebt. Geen overbodige details!

Veelgestelde vragen

Wat krijg ik als ik dit document koop?

Je krijgt een PDF, die direct beschikbaar is na je aankoop. Het gekochte document is altijd, overal en oneindig toegankelijk via je profiel.

Tevredenheidsgarantie: hoe werkt dat?

Onze tevredenheidsgarantie zorgt ervoor dat je altijd een studiedocument vindt dat goed bij je past. Je vult een formulier in en onze klantenservice regelt de rest.

Van wie koop ik deze samenvatting?

Stuvia is een marktplaats, je koop dit document dus niet van ons, maar van verkoper liekejanssen11. Stuvia faciliteert de betaling aan de verkoper.

Zit ik meteen vast aan een abonnement?

Nee, je koopt alleen deze samenvatting voor €3,49. Je zit daarna nergens aan vast.

Is Stuvia te vertrouwen?

4,6 sterren op Google & Trustpilot (+1000 reviews)

Afgelopen 30 dagen zijn er 64302 samenvattingen verkocht

Opgericht in 2010, al 15 jaar dé plek om samenvattingen te kopen

Begin nu gratis

Laatst bekeken door jou

Tentamen (uitwerkingen) ·

(0)

COSC-2336 Collections - Programming Fundamentals III Final Exam Correct Questions and Answers 100% A+ Graded

Tentamen (uitwerkingen) ·

(0)

MATH 225N Week 6 Statistics Quiz - Chamberlain College of Nursing | MATH225N Week 6 Statistics Quiz - Graded A

Samenvatting ·

(0)

Final Exam / Exam 3 Review - NUR2356 / NUR 2356 (Latest 2023 / 2024) : Multidimensional Care I / MDC 1 - Rasmussen

College aantekeningen ·

(0)

Official© Solutions Manual to Accompany Fixed Income Securities Tools for Today_s Markets,Tuckman,3e

Voordeelbundel ·

(0)

BUNDLE::Starguard Exams (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A+

Tentamen (uitwerkingen) ·

(0)

Test Bank For Rau's Respiratory Care Pharmacology, 11th Edition by 2024 Douglas S. Gardenhire Chapter 1-22

Voordeelbundel ·

(0)

IOP2604 GREAT EXAMPACK TO ACE THIS MODULE. NEW SCOPE PLUS ALL SHORT QUESTIONS OF PREVIOUS PAPERS.

Tentamen (uitwerkingen) ·

(0)

Final Exam: MN 551/ MN551 (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A

Tentamen (uitwerkingen) ·

(0)

Test Bank - Focus on Nursing Pharmacology 9th Edition by Amy Karch Chapter 1-59 | Complete Guide 2023.
€3,49
  • (0)
In winkelwagen
Toegevoegd