Sensory Evaluation, as defined on the IFT’s Sensory Division web page, is a scientific discipline used to evoke, measure, analyze, and interpret reactions to the characteristics of food and materials as they are perceived by the senses of sight, smell, taste, touch, and hearing.
The principal uses of sensory evaluation techniques are in quality control, product development and research in the field of food science. The primary function of sensory testing is to conduct valid and reliable tests to provide data on which sound decisions may be made (Meilgaard et al., 1999).
Capabilities
The sensory evaluation lab at Washington State University supports an active sensory evaluation program. In the past two years, the sensory facilities were extensively renovated, with the installation of computers in each panelist booth, as well as the addition of the Compusense® software system, the industry standard, to facilitate data collection and analysis.
A wide variety of tests can be conducted in our facility, including difference tests, threshold determinations, descriptive analysis, consumer acceptance and preference, development of standard scales, and development of sensory terminology.
- Difference Tests - Difference tests are used to determine whether panelists can detect any difference between a set of products. The most commonly used difference tests are Triangle, Duo-Trio, and Paired Comparison tests. Factors to consider when choosing the type of test to be used include sensory fatigue, time, sample availability, and statistical efficiency. Difference tests usually precede either descriptive or consumer tests and provide the basis for which further research is warranted.
- Descriptive Analysis – Descriptive analysis involves the detection and description of both the qualitative and quantitative sensory aspects of a product by a trained panel (Meilgaard et al., 1999). During the course of the training period, the panelists select the attributes to be tested (including appearance, aroma, flavor, texture or auditory properties) and develop the appropriate terminology. Quantitative information is obtained by assigning a value along a scale that includes reference or anchor points.
- Consumer Acceptance and Preference – Consumer testing is a crucial part of sensory evaluation. Both acceptability and preference can be assessed with consumer panels, acceptability testing focusing on a measure of liking for a product, and preference testing on a comparison between two or more products.
In order to conduct research at the WSU Sensory Facilities, all potential studies must be approved by WSU-Institutional Review Board (irb@wsu.edu) to protect the rights and welfare of human subjects.
Link: Sign up for Upcoming Panels
Mission Statement
As part of a land-grant and research institution of distinction, the sensory evaluation facility at WSU contributes to the wider body of knowledge of sensory science through research, teaching and service. At the WSU sensory facility, research within the field of sensory science is conducted, as well as research supporting other projects in the fields of food science and other related fields such as Horticulture, Animal Science and Marketing. The sensory facilities are used for the education of students, formally in-class, as well as through club activities such as the Product Development Team and Food Science Club. These facilities have also been used for the support of numerous service projects.
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