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Does anyone have guidelines for Sensory Evaluation


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Ieatcookies

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Posted 06 September 2021 - 08:02 AM

Hello all, 

 

I wonder if anyone has a guidelines for sensory evaluation, please? I am looking for the glossary mainly, and in the frozen veg, but I will accept anything :) 

 

 

thank you



Charles.C

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Posted 06 September 2021 - 04:59 PM

Hello all, 

 

I wonder if anyone has a guidelines for sensory evaluation, please? I am looking for the glossary mainly, and in the frozen veg, but I will accept anything :) 

 

 

thank you

 

Hi IEC,

 

You may need to be more specific to get meaningful replies.


Kind Regards,

 

Charles.C


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Ieatcookies

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Posted 07 September 2021 - 03:29 PM

Hi lc,

 

You may need to be more specific to get meaningful replies.

 

I am not sure how to describe it differently. I would be happy if someone could share a guidelines/ supporting document to complete the specification/ QAS to retailer. what i am after in particular is glossary to describe product. for example: 

 

most common words used to describe texture in bread are: 

crumb - compressibility, springiness, deformability, elasticity, softness, moistness

by mouth: smoothness, mastication resistance, juiciness, compactness, toughness, crispiness, coarseness. 

 

I would like to have a guidelines for something different than bread, what would help in spec completion.

 

I hope it makes sense :) 



TylerJones

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Posted 07 September 2021 - 07:34 PM

MIFSQN,

 

Sensory evaluations are subjective to the evaluator ( I've never ate a slice of bread and had mastication resistance be a top description in my mind). It really depends on what products you are talking about. For a spec sheet you want something simple that the customer / retailer can understand. When I worked in rice our sensory evaluations consisted of: appearance, cohesiveness, moisture, and aroma. Now that I work in coffee the evaluations are: appearance, aroma, flavor, and grind profile. What types of frozen vegetables / foods are you looking for?


If you don't like change, you're going to like becoming irrelevant less. 


Charles.C

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Posted 07 September 2021 - 10:25 PM

I am not sure how to describe it differently. I would be happy if someone could share a guidelines/ supporting document to complete the specification/ QAS to retailer. what i am after in particular is glossary to describe product. for example: 

 

most common words used to describe texture in bread are: 

crumb - compressibility, springiness, deformability, elasticity, softness, moistness

by mouth: smoothness, mastication resistance, juiciness, compactness, toughness, crispiness, coarseness. 

 

I would like to have a guidelines for something different than bread, what would help in spec completion.

 

I hope it makes sense :) 

 

Hi IEC,

 

I think yr OP is basically requesting a compilation of factors /their limits which are involved in the  sensory quality control of frozen vegetables.

 

If you google this you will see a variety of references to Chapters in books but very few isolated, accessible, publications. The reason is the potential "Scope". Different types of vegetable often have their own book chapter.

 

JFI here is one response to yr general OP but which may not answer the actual sought information in the OP.

 

Attached File  Specification - Quick Frozen Vegetables.pdf   733.88KB   12 downloads

 

PS - I also noticed this info -

 

Attached File  sources veg. specifications.PNG   49.43KB   0 downloads


Kind Regards,

 

Charles.C


Ieatcookies

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Posted 08 September 2021 - 09:41 AM

MIFSQN,

 

Sensory evaluations are subjective to the evaluator ( I've never ate a slice of bread and had mastication resistance be a top description in my mind). It really depends on what products you are talking about. For a spec sheet you want something simple that the customer / retailer can understand. When I worked in rice our sensory evaluations consisted of: appearance, cohesiveness, moisture, and aroma. Now that I work in coffee the evaluations are: appearance, aroma, flavor, and grind profile. What types of frozen vegetables / foods are you looking for?

 

Yes absolutely right, but they are still evaluated by using some glossary suitable for the specific category. You may think that the product is juicy, i may say it is moist. what i am looking for is a set of supportive glossary, which I could share with the supplier. 

 

Currently my suppliers are describing their products as: taste - 'typical for peas'; reject - 'off taste'. I want them to use words like: sweet, with the certain back note, etc. I wonder if anyone have a set of glossary which I could use to build good qas. 

 

Thank you. 



JPes

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Posted 08 September 2021 - 02:00 PM

Hi OP, I'd recommend reaching out to some sensory software companies as well.  Unless you get lucky and someone on the forum deals specifically with frozen vegetable sensory you may not find a glossary/lexicon specific to your product (and that would also be assuming their company doesn't consider their glossary proprietary.)

 

DraughtlabPro is a company that is building out many sensory lexicons for a variety of industries, as far as I know they haven't gone into produce yet, but you never know! There are many others as well, but this is the one I use most often in beer.

 

You could also develop your own glossary - it isn't necessarily an easy process, but get your quality/sensory team together and get samples of your product and have the team describe it.  Then choose the words that are most often used and the team all agrees to. (There is more literature online about how to develop a sensory lexicon, but this is a very light description of how to start one.)  Sensory lexicons also require training for the people that use them to ensure that when one person says "sweet" and you say "sweet" you mean the same thing - a way to help with that is to identify your vocabulary and provide straightforward analogs that they can compare to - for example, sweet could mean 5g sugar dissolved in 5g water (random example, but the type of thing you might want or need to include.)



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