Sensory Evaluation of Food: Theory and Practice

431 Pages·1985·42.622 MB·English

by  Gisela Jellinek

ELLIS HORWOOD SERIES FOOD SCIENCE AND TECHNOLOGY
IN
Sensory
Evaluation
Food
of
Theory and
Practice
Gisela Jellinek
Jellinek
Sensory Evaluation
Food
of
Horwood Series Food Science and Technology
Ellis in
Series Editors: I.D. Morton, Head of Food Science, Queen Elizabeth College,
University of London, and R. Scott, formerly University of Reading.
Fundamentals of Food Chemistry
W. Heimann
Hygienic Design and Operation of Food Plant
Edited by R. Jowitt
Services, Heating and Equipment for Home Economists
D. Kirk and A. Milson
Principles of Design and Operation of Catering Equipment
A. Milson and D. Kirk
Technology of Biscuits, Crackers and Cookies
D.J.R. Manley
Sensory Quality in Foods and Beverages
A.A. Williams and R.K. Atkin
Flavour of Distilled Beverages
J.R. Piggott
Energy Management in Foodservice
N. Unklesbay and K. Unklesbay
The Psychobiology of Human Food Selection
L. M. Barker
Advanced Sugar Chemistry
R.S. Shallenberger
Fish Processing: Its Science and Technology
S.W. Hanson and W. F.A. Horner
Physical Properties of Foods and Food Processing Systems
M.J. Lewis
Modern Food Processing
Lamb
J.
Batter and Breading Technology
D.R. Suderman and F. E. Cunningham
Sustainable Food Systems
D. Knorr
Food Oils and Their Uses, 2nd Edition
Weiss
T.J.
World Vegetables: Principles, Production and Nutritive Values
M. Yamaguchi
Dictionary of Food Nutrition and Biochemistry
J. Adrian
Food Container Corrosion
D. R. Davis
Engineering Microwave Processing
R.V. Decareau and R. Peterson
Ultrafiltration and Reverse Osmosis: Food Processing Applications
N.W. Hurst and J. Mann
Handbook of Animal By-product Processing
H.W. Ockerman and PE. Hansen
Handbook of Edible Gums
K. R. Stauffer
Gisela Jellinek
Sensory
Evaluation
Food
of
Theory and Practice
S'/ *7*
)
HORWOOD
ELLIS
international publishers in science and technology
Chichester England
Dr. G. Jellinek
formerly University of Berlin
and University of Stuttgart,
Federal Republic of Germany,
and former Senior Sensory Analyst,
Haarmann & Reimer GmbH
Library of Congress Card No. 84-19729
Deutsche Bibliothek Cataloguing-in-Publication Data
Jellinek, Gisela: Sensory evaluation of food: theory and practice/Gisela Jellinek. -
Weinheim; Deerfield Beach, Florida; Basel: VCH Verlagsgesellschaft; Chichester:
Horwood, 1985.
(Ellis Horwood series in food science and technology)
ISBN 3-527-26216-4 (Weinheim...);
ISBN 0-89573-401-X (Deerfield Beach).
British Library Cataloguing in Publication Data
Jellinek, Gisela: Sensory evaluation of food: theory and practice. - (Ellis Horwood
series in food science and technology)
1. Food - Sensory evaluation
I. Title II. Sensorische Lebensmittel
PrLifung. English
6641.07 TX546
ISBN 3-527-26216-4 (VCH Verlagsgesellschaft)
ISBN 0-89573-401-X (VCH Publishers)
Published jointly in 1985 by
Ellis Horwood Ltd., Chichester, England
and VCH Verlagsgesellschaft mbH, Weinheim, Federal Republic of Germany.
Printed in Great Britain by The Camelot Press. Southampton
Distributors:
VCH
Verlagsgesellschaft mbH, PO.Box 1260/1280,
D-6940 Weinheim, Federal Republic of Germany
for USA and Canada:
VCH
Publishers
303 N.W. 12th Avenue
Deerfield Beach, FL 33441, USA
© Ellis Horwood Ltd., 1985
All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval
system, or transmitted, in any form or by any means, electronic, mechanical,
photocopying, recording or otherwise, without the permission of Ellis Horwood Limited
Market Cross House, Cooper Street, Chichester, West Sussex, England.
Table of Contents
Author’s Preface 7
Introduction 11
1 General introduction to sensory analysis 17
.
2. General testing conditions 23
3. Programme of a course 37
4. Taste 39
5. Odour 66
6. Aroma Ill
7. Other senses 144
8. Definition of texture and flavour 155
9. Threshold tests with substances from the four basic tastes (with
intensity exercises) 162
10. Difference tests 184
I Paired difference test 186
II Triangle test 204
Duo— 248
III trio test
11. Ranking tests 252
12. Basis of the flavour profile and dilution flavour profile tests 288
13. Special explanations and testing conditions 308
14. Organization of a complete training course 348
15. Individual steps in selection of test subjects 388
Author Index 397
Subject Index .407
In Memoriam
Professor Dr GEORGE F. STEWART
former head of the Institute of Food Science & Technology
at the University of California in Davis, California (USA)
who, by generously providing research facilities and by warm personalencourage-
ment laid the foundations for advanced experimental investigations and inde-
pendent planning in the field ofsensory analysis.
Dedicated to
those who sponsored my work in sensory analysis
in a special way:
Professor Dr DAMAZY J. TILGNER
professor emeritus of technology
of foods of animal origin
at the Politechnika Gdariska (Poland)
who, by his great interest, by constructive criticism, by permanent encourage-
ment to create something on one's own, and by his gift to waken dormant
abilities, contributed significantly to the completion of the work in its present
form.
The Management of
HAARMANN & REIMER GMBH
in Holzminden (W. Germany)
Manufacturers of Fragrance and Flavor Substances
for their providing unique research and teaching facilities in their generously
equipped laboratory for sensory analysis in which courses and day-to-day tests
made
significant contributions to this present work.
Author’s Preface
This textbook is based on broad practical experience of teaching sensory analysis.
Panels around the world have been trained in sensory analysis. Sensory analysis
was taught at various universities and through 62 courses tailor-made for various
industries. The Haarmann & Reimer Co. in Holzminden (W. Germany) has since
developed a sensory analysis training centre for the industry.
It is my great hope that the term “organoleptic” evaluation will finally
disappear from the literature after study of the first chapter of this book.
Sensory analysis has developed into a science. “Organoleptic testing” is an out-
moded method which confuses quality tests with hedonic evaluations (see Figs.
1.1 and 1.2). In Chapters 4 to 7 many exercises with the senses (four basic
tastes, odour and aroma perception, other senses) are described, including
threshold tests (see Chapter 9). It is important to become familiar with these
tests before introducing the sensory methods: difference tests (paired, triangle,
duo—trio), ranking tests, and the flavour profile and dilution flavour profile tests
(Chapters 10 to 12). Special emphasis is given to descriptive sensory analysis.
Chapter 14 details the programme of a 10 day course in sensory analysis. This is
a basic course and so quality tests, such as scoring tests, which belong in advanced
courses are not included. In Chapter 15, hints are given for panel training and
selection, especially for descriptive sensory analysis. Chapters 2 and 13 describe
the testing conditions.
This textbook should make possible the teaching of sensory analysis of food
in a systematic and practical way at universities, research institutes, industry,
and schools. Training of our neglected senses cannot begin early enough. Not
only do they provide quick information and a total sensory impression, which
no instrument can give, but they also can expand our perceptions and enjoy-
ment of the world around us.
ACKNOWLEDGEMENTS
wish to thank:
I
All institutes and industries around the world which gave me the oppor-
tunity to teach sensory analysis and to do research.
8 Author’s Preface
All panels and participants of training courses who contributed through
their criticism and suggestions to a continuous improvement of the course
programme.
All colleagues who readily answered my technical questions.
The following events were of special significance in the preparation of this
book:
My
postdoctoral studies at the University of California at Davis, being
generously promoted by Professor George F. Stewart.
The continuous encouragment of Professor Tilgner, Sopot (Poland) during
the years of writing this book, who did not relent until my early handbook-like
version was changed into a textbook useful for the practice.
My research and teaching activities while working with the Haarmann &
Reimer GmbH in Holzminden (W. Germany) which enabled me steadily to expand
my knowledge in sensory analysis especially with regard to concerns of the prac-
tice. The working facilities in a spacious sensory laboratory facilitated experi-
mentation.
My work in sensory analysis was generously supported by the management
of Haarmann & Reimer GmbH, Messrs Dr Skopalik, Ellerbrock, Kerschbaum and
my
by the heads of department, Messrs. Dr Walden, Dr Griindel and Dr Sand.
My experiments would never have been successful without the help of my
skilled and capable assistants: Christel August (Miihlhausen), Barbara Ilse,
My
Barbara Frerich and Margarete Lippik. experiments have been greatly en-
riched by outstanding achievements of the visiting assistants Cheon Ae Kim from
Korea and Petra Metschulat-Gilde. Professor Rosemarie Zacharias of the Univer-
Emmy
sity of Stuttgart-Hohenheim and Professor Wittig de Penna from Chile
discussed with me maximal teaching conditions for sensory analysis and gave
me a variety of valuable suggestions. Important hints for a logical construction
of this book were given by Mrs Christel Bergel, Hamburg and Dr F. Boschke,
Heidelberg.
wish to thank the following for copyrights:
I
-
N. V. Cacaofabriek de Zaan, Koog-Zaandiik (Netherlands) for Table 10.II.1
(p. 206).
-
Dr A. Kramer and Dr. G. Kahan (USA) and IRL Press Limited, Oxford (Eng-
land) for Tables 1 1 .14 and 1 1 .15 (pp. 270 ff. and 278 ff.).
- VEB Fachbuchverlag, Leipzig (GDR) for Tables 13.4 and 13.5 (p. 328 f.).
-
Dr H. Pfenninger, Zurich (Switzerland) for Fig. 6.3 (p. 1 13).
-
Dr W. H. Stahl, Baltimore, Maryland (USA) and Wiley & Sons, Inc., New
York, N.Y. (USA) for Fig. 13.1 (p. 323).
-
Dr M. Rothe, Potsdam-Rehbrticke and the Akademie-Verlag, Berlin (GDR)
For Fig. 13.3 (p. 330).
-
Table 10.1.6 (p. 198), 10.11.1 (p. 218) and 10.11.12 (p. 219 f.) were adapted
1
from: Roessler et al., J. Food Science, 43 (3), 940 (1978) with permission of
the authors and the Institute of Food Technologists, Chicago, Illinois.
Author’s Preface 9
It should be noted that the copyright for all mentioned tables and figures is
owned by the mentioned authors and/or publishers.
Many thanks to the Advertising Department of Haarmann & Reimer GmbH,
Holzminden, for supplying me with the illustrations of the slide show with
synchronized sound on sensory analysis. Copyright for these illustrations was
given by the Advertising Department of Haarmann & Reimer GmbH (Figs. 1.1
and 1.2 (p. 21), 2.1 to 2.6 (pp. 23 ff 4.2 to 4.5 (pp. 41 f.), and 4.6 (p. 61),
.),
5.2 (p. 68), 5.3 (p. 73), 6.1 and 6.2 (p. 1 12), 6.4 (p. 1 13), 6.5 (p. 1 15), 6.6
(p. 117), 6.7 (p. 130), 6.8 (p. 131), 9.1 (p. 163), 10.1 (p.185), 10.1.1 (p. 188),
10.II.1 (p. 210), 10.III.1 (p. 249), 11.1 (p. 253), 11.2 (p. 257) and 11.3 (p.
262).)
The draft for the drawing of Fig. 4.6 was generously prepared by Martina
Worm and the drawing of Fig. 13.2 (p. 325) by engineer Gunter Wartmann,
Haarmann & Reimer GmbH.
Thanks also to my brother, Dr Gunter Jellinek, for his understandable
basic introduction to the fundamentals of statistics and to Professor Geidel for
critical review of all statistical parts of this book.
My
sincere thanks to:
—
Professor Rod Croteau and Darlene Croteau (USA) for their careful editing of
my my
English translation of book.
—
Professor I. D. Morton (London) for his helpful final editing before the
typescript was sent to the printer.
—
Mr Clive Horwood, Director, from Ellis Horwood Limited, for the pleasant
cooperation and great patience until all was completed for printing.
Again many thanks to all who helped me to complete my lifework.
Holzminden, 6th January 1984 Gisela Jellinek