Sensory evaluation involves the study of how people respond to the characteristics of products like their appearance, smell, taste, texture and sound. Consumer preference refers to how a consumer likes or dislikes a product based on their preferences, needs and expectations. Understanding evaluation and consumer preference is crucial, in food technology as it helps us comprehend how consumers perceive and choose food items enabling us to create products that meet or surpass their expectations. Some factors that influence food acceptance include attributes like color, sweetness, sourness, bitterness, saltiness, crispiness, creaminess and juiciness. Additionally consumer factors such as age gender culture income education health and lifestyle also play a role, in determining food acceptance.
Depending on the goals and the resources at hand, various sensory tests and consumer studies can be used to gauge how consumers perceive and value food. Among the primary types are:
- Descriptive analysis: To evaluate and quantify the sensory qualities of products, including appearance, aroma, flavor, texture, and sound, this type of sensory test employs trained panelists. Descriptive analysis can offer thorough and unbiased details on the sensory qualities of products and how they vary from one another1.
- Consumer acceptance: The sensory attributes of products, such as appearance, aroma, flavor, texture, and sound, are assessed and quantified by trained panelists in this type of sensory test. The sensory characteristics of products and how they differ from one another can be thoroughly and objectively described using descriptive analysis1.
- Difference testing: To evaluate and quantify the sensory qualities of products, including appearance, aroma, flavor, texture, and sound, trained panelists are used in this type of sensory test. On the sensory qualities of products and how they vary from one another, descriptive analysis can offer thorough and impartial information1.
- Product optimization: In this kind of sensory test, trained panelists are used to assess and quantify the sensory qualities of products, such as appearance, aroma, flavor, texture, and sound. The sensory characteristics of products and how they vary from one another can be thoroughly and objectively described using descriptive analysis1.
Each type of sensory test or consumer study has its own advantages and disadvantages, depending on the objectives, the resources, and the limitations. Some factors to consider when choosing the appropriate method are:
- The number and type of products to be tested
- The number and type of panelists to be recruited
- The type and level of information required
- The time and cost involved
- The statistical analysis and interpretation of the results
Sensory evaluation and consumer preference can be used to develop new products, improve existing products, or explore new markets, by providing valuable insights on the sensory expectations, needs, and preferences of consumers. Some examples of case studies that used sensory and consumer research are:
- Clothing quality: A study compared two approaches to consumer assessment of the quality of clothes: a survey method based on previous experiences and impressions, and a direct assessment based on sensory tests. The results showed that the survey method was more influenced by the brand image and reputation, while the direct assessment was more influenced by the sensory attributes such as color, texture, and appearance. The study suggested that sensory evaluation can be used to improve the quality perception and satisfaction of consumers1.
- Product reformulation: A study used consumer acceptance testing to evaluate the impact of reducing sodium in cheese products. The results showed that consumers could not detect small differences in sodium levels, but they could detect larger differences that affected the flavor and texture of the cheese. The study suggested that consumer acceptance testing can be used to optimize the sensory quality and healthiness of products2.
- New product development: A study used sensory evaluation and consumer preference testing to develop new formulations of porridge using finger millet and cassava flours. The results showed that consumers preferred porridge with higher finger millet and cassava content, and that taste and texture were the most influencing factors on porridge preference. The study suggested that sensory evaluation and consumer preference testing can be used to create new products that meet the nutritional and sensory needs of consumers3.
Consumer preference and sensory evaluation are crucial tools for food technology because they can be used to comprehend and cater to consumers' sensory needs and preferences. For various goals, including descriptive analysis, consumer acceptance, difference testing, and product optimization, various sensory tests and consumer studies can be used. Depending on the quantity and nature of the products and panelists, the kind and level of information needed, the time and expense involved, and the statistical analysis and result interpretation, each type has pros and cons. Here are some pointers for conducting successful consumer preference and sensory evaluation studies:
• Choose the appropriate method and design for the objectives.
• Recruit representative and motivated panelists
• Train and instruct the panelists properly.
• Control the testing environment and conditions.
• Analyze and interpret the results objectively and critically.
• Communicate the results clearly and convincingly.
• Define the objectives and the hypotheses clearly.
References.
Application of Sensory Descriptive Analysis and Consumer Studies to … 2: Consumer Sensory Testing | UL Solutions 3: Appendix A: Overview of Sensory Evaluation - Wiley Online Library
1: Consumer perception vs sensory assessment of the quality of clothes of … 2: Acceptance and Preference Testing | SpringerLink 3: Assessing Sensory Characteristics and Consumer Preference of … - Hindawi
Appendix A: Overview of Sensory Evaluation - Wiley Online Library2: Preference Testing | SpringerLink3: Acceptance and Preference Testing | SpringerLink
