Sensory Analysis for Food and Beverage Quality Control is a practical guide for all those involved with using sensory analysis for quality control (QC) of food and beverages.

Features:

• highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing
• examines methods for sensory quality control and statistical data analysis
• reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish
• explores quality control in the context of taint prevention and the application of sensory techniques for shelf-life assessment

Part One covers the key aspects to consider when designing a sensory QC program.

Part Two focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered.

Part Three reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume.

CONTENTS

Part 1: Designing a Sensory Quality Control Program

Designing a sensory quality control program

• Company culture and commitment to quality
• Establishing a sensory (QC) program
• Key elements of a sensory (QC) program
• Overview of approaches used to define sensory targets
• External support and consultancy

Selection and management of staff for sensory quality control

• Personnel required for sensory quality control
• Setting up a quality control (QC) panel
• Maintaining the quality control (QC) panel: performance, motivation and size
• Possible issues
• Case study: selection and management of staff for sensory quality control of cereal-based ingredients

Proficiency testing of sensory panels

• Design and implementation of proficiency testing
• Panels
• Analysis of data/validation of results
• Panel performance

Part 2: Methods for Sensory Quality Control and Analysis of Results

Sensory methods for quality control

• Descriptive specifications method (DS)
• ‘In/out’ (or pass/fail) method
• Difference from control (DFC) method
• 'A' not 'A' method
• Paired comparison methods (e.g
• 2AFC, n-AFC, simple difference test)
• Scaling method (including targeted scaling)
• Ranking test
• Triangle test
• Quality scoring/grading/rating method
• Magnitude estimation and duo-trio methods
• In-house and do-it-yourself (DIY) methods

Establishing product sensory specifications

• Rationale using sensory specifications
• Defining sensory specifications
• Reference samples
• Implementation of sensory specifications
• Maintenance and follow-up

Combining instrumental and sensory methods in food quality control

• The perceptual basis of food quality
• The role of instrumental measurement
• Sensory analysis of quality
• nstrumental measurement of quality factors
• Analysis and validation of instrumental measurements

Statistical approaches to sensory quality control

• Statistics defined
• Managing risk
• Knowing your product
• Methods of measurement and practical examples
• Practical considerations
• Assessor proficiency and validation
• Sensory instrumental correlations
• Product matching

Part 3: Sensory Quality Control in Practice

Using sensory techniques for shelf-life assessment

• What is shelf-life? Setting or confirming shelf-life?
• The case study: Setting up shelf-life confirmation studies for an ambient product

Sensory quality control for taint prevention

• Chemistry of taint
• Sources of taints
• Detection and analysis of taints
• Sensory testing procedures
• Diagnostic taint testing
• Taint prevention
• The role of sensory quality control (QC) in taint prevention
• Ethical aspects

Sensory quality definition of food ingredients

• Developing good quality ingredients in a consumer-oriented approach
• Case study 1: What’s your texture?
• Case study 2: A toast bread for Chinese consumers

Sensory quality control in the chilled and frozen ready meal, soup and sauce sectors

• Sensory quality assurance (QA) in the recipe development process
• Sensory quality assurance (QA) in the post-development product scale-up
• Sensory quality assurance (QA) in the production process
• Sensory quality assurance (QA) after product dispatch

Sensory quality control in the wine industry

• Historical perspective
• European standards of wine quality
• The concept of wine quality
• Attempts to standardize wine quality evaluation
• Wine and the development of sensory evaluation as a science
• Factors affecting wine quality
• Levels of wine quality
• Approaches to determining wine quality
• Current sensory quality control practices in winemaking
• Future of sensory evaluation in the wine industry

Sensory quality control of distilled beverages

• Origins of sensory quality control of spirits
• Procedures and precautions
• Current industry practices
• Taints and off-flavours

Sensory quality control of fresh produce

• The role of sensory analysis in quality control of fruit and vegetables
• A case study: Influence of storage temperature on the sensory quality of apples

Sensory quality management of fish

• Quality indices for fish
• Guidelines for sensory evaluation of fish
• Sensory evaluation of fish
• Developing a quality index
• Using quality indices in storage management and production planning
• Keeping fish under different storage conditions

Sensory quality control in food service

• Aspects of sensory analysis in foodservice
• Formal methods applicable to foodservice
• Informal methods applicable to foodservice
• Sensory quality control in food service – a case study

Sensory quality control of consumer goods other than food

• General recommendations
• The control of sensory quality of non-food products: cases

Appendix: Going forward: Implementing a sensory quality control program

• Piloting the program
• Refinement and consolidation
• Quality assurance (QA)
• The effectiveness of a sensory quality control (QC) program
• Maintaining the effectiveness of a sensory (QC/QA) program
• Continuous improvement

Index

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