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ASTM MNL13

Manual on Descriptive Analysis Testing for Sensory Evaluation

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Organization: ASTM
Publication Date: 1 January 1992
Status: active
Page Count: 57
scope:

Introduction

Descriptive analysis is the sensory method by which the attributes of a food or product are identified and quantified using human subjects who have been specifically trained for this purpose. The analysis can include all parameters of the product, or it can be limited to certain aspects, for example, aroma, taste, texture, and aftertaste. While the principles of descriptive analysis are applied by many sensory professionals, overviews of four currently published methods will be presented. Many variations of these methods are in current use. This publication will be concerned only with the following: flavor profile, quantitative descriptive analysis (QDA), spectrum, and texture profile (Table 1). The following information is intended as a description of each method, not as a manual to be used for training of this type of panel.

Descriptive analysis is appropriate for use when detailed information is required on individual characteristics of the product or material or both. Some examples of application of descriptive analysis are as follows:

Documenting product sensory characteristics

Identifying and quantifying sensory characteristics for research guidance, product maintenance, and matching

Correlating instrumental and chemical measurements with sensory responses

Monitoring product quality

Interpreting consumer responses

In many cases this sensitive method of descriptive analysis provides information that cannot be obtained by other analytical means. For example, analysis of salt content or pH does not indicate how salty or how sour a product may taste. Nor is it usually possible to monitor subtle changes in shelf Ufe or package stability using analytical instruments. The only effective way to monitor complex changes in oxidation, rancidity, or flavor intensity, as well as the introduction of new attributes that so often occur with storage, is by using descriptive analysis methods.

Establishing a trained panel to perform descriptive analysis is not a casual matter. This method requires that the panel be carefully trained and maintained under the supervision of a sensory professional who has training and experience in the analytical method being applied. Because of the expense (in actual dollars and personnel time) of training and maintaining a panel, as well as the possible need for capital investment of a special facility, company management must provide a long-term commitment. Without such support it is almost impossible to successfully develop and maintain the panel. However, the benefits of having this important analytical method usually outweigh the disadvantages. For this reason, many companies have found the method of descriptive analysis to be an essential part of their sensory evaluation program.

Document History

ASTM MNL13
January 1, 1992
Manual on Descriptive Analysis Testing for Sensory Evaluation
Introduction Descriptive analysis is the sensory method by which the attributes of a food or product are identified and quantified using human subjects who have been specifically trained for this...

References

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