- 関
- organoleptic test
WordNet
- act of ascertaining or fixing the value or worth of (同)rating
- an appraisal of the value of something; "he set a high valuation on friendship" (同)valuation, rating
- involving or derived from the senses; "sensory experience"; "sensory channels" (同)sensorial
PrepTutorEJDIC
- (物・行為などの)評価;(物の)見積り
- 感覚の
- (光・温度・放射能などの)感知器
Wikipedia preview
出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2019/02/21 08:48:14」(JST)
[Wiki en表示]
Sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products. The discipline requires panels of human assessors, on whom the products are tested, and recording the responses made by them. By applying statistical techniques to the results it is possible to make inferences and insights about the products under test. Most large consumer goods companies have departments dedicated to sensory analysis.
Sensory analysis can mainly be broken down into three sub-sections:
- Analytical testing (dealing with objective facts about products)
- Affective testing (dealing with subjective facts such as preferences)
- Perception (the biochemical and psychological aspects of sensation)
Analytical testing
This type of testing is concerned with obtaining objective facts about products. This could range from basic discrimination testing (e.g. Do two or more products differ from each other?) to descriptive profiling (e.g. What are the characteristics of two or more products?). The type of panel required for this type of testing would normally be a trained panel.
There are several types of sensory tests. The most classic is the sensory profile. In this test, each taster describes each product by means of a questionnaire. The questionnaire includes a list of descriptors (e.g., bitterness, acidity, etc.). The taster rates each descriptor for each product depending on the intensity of the descriptor he perceives in the product (e.g., 0 = very weak to 10 = very strong). In the method of Free choice profiling, each taster builds his own questionnaire.
Another family of methods is known as holistic as they are focused on the overall appearance of the product. This is the case of the categorization and the napping.
Affective testing
Also known as consumer testing, this type of testing is concerned with obtaining subjective data, or how well products are likely to be accepted. Usually large (50 or more) panels of untrained personnel are recruited for this type of testing, although smaller focus groups can be utilised to gain insights into products. The range of testing can vary from simple comparative testing (e.g. Which do you prefer, A or B?) to structured questioning regarding the magnitude of acceptance of individual characteristics (e.g. Please rate the "fruity aroma": dislike|neither|like).
| This section needs expansion. You can help by adding to it. (December 2009) |
See also
Notes and references
Bibliography
- ASTM MNL14 The Role of Sensory Analysis in Quality Control, 1992
- ISO 16820 Sensory Analysis - Methodology - Sequential Analysis
- ISO 5495 Sensory Analysis - Methodology - Paired Comparisons
- ISO 13302 Sensory Analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging
- Sensory Evaluation Techniques- Morten C. Meilgaard, Gail Vance Civille, B. Thomas Carr - 4th edition, 2007
External links
- ISO 67.240 - Sensory analysis - A series of ISO standards
- Compusense Inc.
- Sensory science - Glossary
- Sensory evaluation practice; Herbert Stone, Joel L. Sidel
- Company specializing in sensory analysis an example
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Food science |
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| Food preservation portal • Category: Food preservation |
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UpToDate Contents
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English Journal
- Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts.
- Jridi M1, Souissi N2, Salem MB3, Ayadi MA4, Nasri M3, Azabou S4.
- Food chemistry.Food Chem.2015 Dec 1;188:8-15. doi: 10.1016/j.foodchem.2015.04.107. Epub 2015 Apr 23.
- Three Tunisian date varieties, Deglet Nour, Kentichi and Allig, served to produce syrups and powders, which were then examined for their physico-chemical composition and antioxidant properties. Different proportions of these sweetening-like agents were incorporated to produce nine different formulat
- PMID 26041157
- Cooking behavior and starch digestibility of NUTRIOSE® (resistant starch) enriched noodles from sweet potato flour and starch.
- Menon R1, Padmaja G2, Sajeev MS1.
- Food chemistry.Food Chem.2015 Sep 1;182:217-23. doi: 10.1016/j.foodchem.2015.02.148. Epub 2015 Mar 9.
- The effect of a resistant starch source, NUTRIOSE® FB06 at 10%, 15% and 20% in sweet potato flour (SPF) and 5% and 10% in sweet potato starch (SPS) in reducing the starch digestibility and glycaemic index of noodles was investigated. While NUTRIOSE (10%) significantly reduced the cooking loss in SP
- PMID 25842330
- Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C.
- Parlapani FF1, Haroutounian SA2, Nychas GJ3, Boziaris IS4.
- Food microbiology.Food Microbiol.2015 Sep;50:44-53. doi: 10.1016/j.fm.2015.03.006. Epub 2015 Apr 2.
- Microbiological, sensory, TVB-N and TMA-N changes and Volatile Organic Compounds (VOCs) detection using the SPME/GC-MS technique, were performed to evaluate potential chemical spoilage indices (CSI) of gutted sea bass (Dicentrarchus labrax) stored at 2 °C under air and in modified atmosphere packa
- PMID 25998814
Japanese Journal
- Incidental discovery of an intradural extramedullary tumor during imaging studies of a traumatic injury at the same spinal level: a case report
- Furuya Takeo,古矢 丈雄,フルヤ タケオ,Tsuneizumi Yoshikazu,常泉 吉一,ツネイズミ ヨシカズ,Ikeda Osamu,池田 修,イケダ オサム,Okawa Akihiko,大河 昭彦,オオカワ アキヒコ,Kunishi Shunichi,国司 俊一,クニシ シュンイチ,Katsuragi Jo,葛城 穣,カツラギ ジョウ,Ohta Mitsutoshi,大田 光俊,オオタ ミツトシ,Takahashi Kazuhisa,高橋 和久,タカハシ カズヒサ,Yamazaki Masashi,山崎 正志,ヤマザキ マサシ,Ohi Toshio,大井 利夫,オオイ トシオ
- 千葉医学雑誌 88E(4), 55-58, 2012-10-01
- … He had no sensory loss in his trunk or bilateral upper and lower extremities. … Diachronic MRI evaluation and enhanced-MRI and CT myelogram established the diagnosis of an intradural extramedullary tumor. …
- NAID 120004943933
- ものからサービスへの官能評価 : 時系列官能評価の必要性
- 新素材壁紙のテクスチャーに関する自然素材の表現性評価
Related Links
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- included in the survey elicited similarly confusing responses. The failure to define the terms confirms that the food industry utilizes sensory evaluation but there is con-fusion as to what methods are used and for what applications. As ...
★リンクテーブル★
[★]
- 英
- sensory evaluation、organoleptic test
[★]
- 関
- sensory evaluation
[★]
- 関
- appraisal、appraise、appreciate、appreciation、assess、assessment、characterization、critique、estimate、estimation、evaluate、evaluation study、judgement、judgment、value
[★]
- 関
- sensation、sense、sensing
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