Overview
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ABSTRACT
New abstract: sensory evaluation is a science initiated in the 1950s that characterizes the product with the human senses Since then, the formulation in many sectors (food, cosmetics, pharmaceutics) must take into account the sensory product specifications as a selection criteria of ingredients. This article focuses on the methods used in sensory evaluation and their invaluable help in the process of formulation. It aims to provide a practical approach to the implementation of this science. The selection panel as well as the choice of the appropriate method to various problems are illustrated by concrete examples
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Anne-Marie PENSé-LHéRITIER: Doctor of Pharmaceutical Sciences, HDR - Professor in charge of the Formulation Department School of Industrial Biology
INTRODUCTION
In an increasingly competitive innovation environment, manufacturers have introduced product design processes that enable them to integrate user expectations. As a result, product development, and more specifically formulation, is no longer guided solely by notions of efficacy and safety, but also by notions of sensoriality. To measure product performance at sensorial level, methods have been developed over the last few decades. Initially applied to the food sector, these sensorial methods are now being implemented in other fields of application, such as cosmetics and even more recently pharmaceuticals.
Sensory methods are grouped together under the heading of sensory analysis, sensory evaluation or sensory metrology. They measure the organoleptic qualities of products using the sense organs. Depending on the methods used, they can be used to sensorially qualify and/or quantify a product, or to measure consumer preference.
Sensory evaluation is a scientific process designed to measure product characteristics as perceived by humans. Historically developed to validate product conformity against sensory specifications, it is now a key element in product development.
Whatever the field of application, sensory methods always require the same approach:
definition of product space ;
panel recruitment and validation ;
test execution and statistical analysis ;
interpretation.
The aim of this article is to illustrate the use of sensory evaluation methods in product formulation. To do this, it presents the physiological notions concerning the sense organs, the panel, sensory tests, and finally how to integrate this approach into product specifications and ingredient selection. In conclusion, it looks at how companies can equip themselves with a high-performance tool to help them develop innovative products adapted to consumer needs.
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KEYWORDS
sensory physiology | panels | sensory methods | food | cosmetics | pharmaceutics | sensory analysis | consumers test
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Sensory evaluation and formulation
Bibliography
Software tools
Fizz (Biosystèmes) http://www.biosystemes.com
Tastel (ABT Informatique) http://www.abt-sensory-analysis.com
Events
Eurosense European congress held every two years in even-numbered years http://www.eurosense.elsevier.com
Pangborn international congress, held every two years in odd-numbered years http://www.pangborn2015.com
French Sensory Congress...
Standards and norms
- Sensory analysis – Methodology – Triangular test - NF EN ISO 4120 - 2007
- Sensory analysis – Vocabulary - NF EN ISO 5492 - 2009
- Sensory analysis – Methodology – Test "A – "No A - NF V09-017 - 1984
- Sensory analysis – Methodology – Duo-trio test - NF EN ISO 10399 - 2010
- Sensory analysis – Methodology – Pairwise comparison test - NF EN ISO 5495 - 2007
- Sensory analysis – Methodology...
Directory
Organizations – Federations – Associations (non-exhaustive list)
Sens &Co Association – Sensory analysis and evaluation http://www.sensnco.fr
E3S European Sensory Science Society – Sensory science http://www.e3sensory.eu/
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