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 crumble product. Let
look at it in further detail.
Step 1 - Linking your task to the evaluation of the product.
Task
Design an innovative fruit crumble.
Appearance
The dessert needs to be:
5
 Contain a portion of fruit to help with the ‘5 a day goal’
 ‘Healthier’ – lower in sugar and fat.
3
Texture
Reduced
sugar
 Interesting flavour and/or texture combinations.
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.
Scale A
A number of scales can be used for
1 -two
excellent
this,
example are given below.
2- very good
It does not matter which you select
3 – good
providing
you consistently use the
4 – average
same
scale.
5 – poor
Scale A
Scale B
What does this tell5 -you
about the
excellent
1 - excellent
fruit2-crumble?
4- very good
very good
3 – good
3 – good
average
4 – average
Analysis
- Looking 2at–the
star profile
1
–
poor
– poor
you5will
notice that one evaluation
Sensory analysis of fruit crumble
Appearance
5
3
Texture
1
5
5
3
3
1
point – flavour was disappointing.
Using
Scale– A
– after with
completing
Conclusion
problem
flavour.a
sensory evaluation test on the
crumble, the awarded points can be
How
canon
thethe
flavour
be improved?
marked
star profile
and joined
up using a straight line.
1
1
3
5
• Consider adding more spice or using
brown sugar instead of white.
Reduced
sugar
5 a day
goal
1
3
5
Flavour
combination
Evaluation of fruit crumble design.
Use the star profile to evaluate the fruit crumble you have made.
Appearance
Scale A
1 - excellent
2 - very good
3 - good
4 - average
5 - poor
5
3
Texture
Reduced
sugar
1
5
5
3
3
1
1
1
3
1
3
5
5
5 a day
goal
Flavour
combinations
My sensory evaluation
A quick written analysis can be helpful or an alternative method.
The crumble topping was golden brown,
Appearance
Flavour combination
Texture
Reduced sugar
5 a day goal
Analysis
The apple and blackberries fruit combination was
disappointing, the apples had little flavour.
The texture of the topping was crunchy, the porridge oats helped
with this. The blackberries were soft and the apples a little hard –
undercooked.
Yes – a bowl of at least three tablespoon will give one
portion out of five –a-day.
Apple was not cooked enough for the two flavours to
combine, also it was a little disappointing.
Possible improvements
Add a spice to add more interest to the fruit e.g. cinnamon or
mixed spice or lemon rind.
Appearance
Evaluation of fruit crumble dish.
5
Written analysis and possible improvements
3
Texture
Reduced
sugar
1
5
5
3
3
1
1
Appearance
1
1
Flavour combination
3
3
Texture
5
Reduced sugar
5 a day goal
Analysis
Possible improvements
5 a day
goal
5
Flavour
combinations
Evaluation of fruit crumble.
Scale
1 - excellent
2- very good
3 – good
4 – average
5 – poor
Use the star profile to evaluate the fruit crumble you have made.
Appearance
Appearance
5
5
3
Texture
Reduced
sugar
1
5
3
3
1
5
3
3
1
1
1
3
Reduced
sugar
5
5
1
3
Texture
1
1
1
3
3
5
5
5 a day
goal
Flavour
combinations
My sensory evaluation
1
3
5
5
5 a day
goal
Flavour
combinations
A friend’s evaluation of
my fruit crumble