Sensory evaluation
We all often say when tasting something we like, ‘that’s
nice’ which is an indication that we like what we have just
eaten. However a more accurate way is needed to
record the detail of what we think of a food product, its
texture, flavour, aroma and appearance.
There are many methods to carry out food tasting, the
process is known as sensory evaluation. The sensory
evaluation method called star profiling is going to be
used to test the fruit salad product. Let look at it in further
detail.
Step 1 - Linking your task to the evaluation of the product.
Your task was to:
design a soup.
General
appearance
5
The soup needed to be:
 ‘Healthy’ – low in sugar and fat.
 Contain a selection of vegetables and help with the ’5 a day goal
3
Aroma
Texture
 Have interesting flavour combinations.
 Contain a range of textures and colours.
1
5
5
3
3
1
From the above specifications we can find
the evaluation points for the star profile
opposite.
1
1
3
5
5 a day goal
1
3
5
Flavour
combinations
Step 2 – selecting a scale and awarding points.
What does this tell you
about the soup?
Sensory analysis of soup
A number of scales can be used for
this, two example are given below.
It does not matter which you select
providing you consistently use the
same scale.
Analysis - Looking at the star profile
you will notice that one evaluation
point – flavour was disappointing.
Conclusion – problem with flavour.
General
appearance
5
3
Aroma
Texture
1
5
5
3
1
Using Scale A – after completing a
sensory evaluation test on the soup,
the awarded points can be marked on
the star profile and joined up using a
straight line.
• Using vegetables with stronger flavours
or better combinations.
1
1
5 a day
goal
1
3
3
5
How can the flavour be improved?
3
Scale A
1 - excellent
2- very good
3 – good
4 – average
5 – poor
5
Flavour
Attribute testing -Sensory analysis of soup
What does this tell you
about the soup?
Attribute testing (star profile) is
used………
General
appearance
• As part of the disassembly of
other dishes
• To show what the finished
product should be like (ideal
profile)
• To build up a detailed evaluation
to compare against the ideal
5
3
Aroma
Texture
1
5
5
3
3
1
1
• To show if modifications are
needed
The attributes (characteristics) to be
tested are drawn on the leg of a radar
graph. The legs are divided into 5
equal section and testers are asked to
indicate how strong each attribute is (
5=very strong 1= very weak)
1
3
3
5
5 a day
goal
1
Scale A
1 - excellent
2- very good
3 – good
4 – average
5 – poor
5
Flavour
A quick written analysis can be helpful or an alternative method.
The soup was colourful and blended to a smooth
creamy consistency.
General appearance
Aroma
Texture
Flavour
5 a day goal
Analysis
The aroma was ………………especially the……………………
The texture was ………………………………
The flavour was ………………the juice ………………..
Yes – a bowl of at least three tablespoon will give one
portion out of five –a-day.
Too many similar flavour s? - stronger / weaker
flavours needed? More herbs?
Possible improvements
Add ……………………….. Change………………….develop……………..