Intro. to Sensory Analysis

1. Analyst must optimize 4 factors
   1. Defintion

      Anmerkungen:

      • Of the problem
   2. Test Design

      Anmerkungen:

      • Eliminate subsectivity. Aware of Bias. Minimal testing to get required results
   3. Instrumentation

      Anmerkungen:

      • Selected test subjects must be trained to give a re-producible verdict
   4. Interpretation of results

      Anmerkungen:

      • Using Stats. Null Hypothesis, Alternative Hypothesis and conclusion from results.

Anmerkungen:

• Of the food/drink are detected by Taste, Smell, Sight, Hearing and touch

1. Olfactory system

   Anmerkungen:

   • Odour and aroma are detected by the olfactory system. The amount of Volatiles released depends on the temperature and nature of the volatile present
   1. Aromatics

      Anmerkungen:

      • Olfactory perceptions caused by volatile substances released from a product in the mouth
2. Flavour

   Anmerkungen:

   • The sum of perceptions resulting from stimulation of sensory receptors grouped together in the mouth or entrance to the respiratory tract
3. Taste

   Anmerkungen:

   • Gustatory perceptions caused by a soluble substance in the mouth
   1. Sweetness

      Anmerkungen:

      • Sweet taste receptors: There must be complementary groups within the receptor protein of the taste bud to which the sweet compound binds in order to ellicit the sweet sensation
   2. Saltiness

      Anmerkungen:

      • Saltiness is elicited by many inorganic salrs. Na+ Ions are presented naturally within many foods and have a major role in their flavour. Salts also tend to decrease the sweetness of sugars and give a richer, more rounded flavour in many food products
   3. Sourness

      Anmerkungen:

      • Is usually associated with solutions with a low PH. But undissasociated organic acid found within acidic foods are also very important...Citric acid and Malic acid are important organic acids found in fruit
   4. Bitterness

      Anmerkungen:

      • Back of the tongue. Several distinct classes of substance, including certain inorganic salts and phenolic substances. Larger Ions are bitter and smaller ions are salty. Phenolic substances in the form of flavanoids contribute to the bitter flavour in fruit juice e.g Narigen in grapefruit juice
   5. Astringency

      Anmerkungen:

      • A sensation related to Bitterness. Sensed with the oral cavity as well as the tongue. Important in red wine and Tea. High content of polyphenolic substances, which also contribute to odour. Tannins in Tea and Wine
   6. Pungency

      Anmerkungen:

      • Sensed with the entire oral cavity
4. Chemical Feeling Factors

   Anmerkungen:

   • Stimulate the nerve endings in the soft membranes of the buccal and nasal cavities and include perception astrigngency

Anmerkungen:

• Appearance, Odour, aroma, consistency, texture, flavour Hardness-Force to attain a given deformation Cohesiveness-Degree to which the sample deforms Adhesiveness-force required to remove sample from a given surface denseness-Compactness of cross section Springiness-Rate of return to original shape after some deformation

1. Viscosity - Homogenous newtonian Liquids
2. Consistency - Non-Newtonian or heterogenous/Semi Solids
3. Texture - Solids and Semi Liquids

1. Olfactory Epithelium --> Odorant Binding Proteins --> Electrical Signals --> Olfactory Bulbls

Anmerkungen:

• 3 Kinds of Cells: Sensory neurons with a primary cilium. Supporting Cells between them Basal cells, regularly divide producing a fresh layer of sensory neurons that replace these that die