Sensory Analysis for Food and Beverage Quality Control

by Kilcast

• ISBN13: 9781845694760
• ISBN10: 1845694767
• Format: Paperback
• Copyright: 2016-08-19
• Publisher: Elsevier Science

Summary

Producing products of reliable quality is vitally important to the food and beverage industries. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the manufacture of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with sensory quality control in the food and beverage industries. Chapters in Parts 1 and 2 review the design, implementation and running of an effective sensory quality control program. Contributions in the last part of the book illustrate the application and results of such a program in different industry sectors.

Author Biography

Dr David Kilcast, formerly of Leatherhead Food Research, is a consultant in food and beverage sensory quality.

Table of Contents

Contributor contact details	p. xi
Woodhead Publishing Series in Food Science, Technology and Nutrition	p. xv
Preface	p. xxiii
Designing a sensory quality control program	p. 1
Designing a sensory quality control program	p. 3
Introduction	p. 3
Company culture and commitment to quality	p. 6
Establishing a sensory quality control (QC) program	p. 7
Key elements of a sensory quality control (QC) program	p. 8
Overview of approaches used to define sensory targets	p. 12
External support and consultancy	p. 15
References	p. 16
Selection and management of staff for sensory qualify control	p. 17
Introduction	p. 17
Personnel required for sensory quality control	p. 18
Setting up a quality control (QC) panel	p. 20
Maintaining the quality control (QC) panel: performance, motivation and size	p. 28
Possible issues	p. 30
Case study: selection and management of staff for sensory quality control of cereal-based ingredients	p. 31
Future trends	p. 34
Sources of further information and advice	p. 34
References	p. 35
Proficiency testing of sensory panels	p. 37
Introduction	p. 37
Design and implementation of proficiency testing	p. 38
Panels	p. 43
Analysis of data/validation of results	p. 44
Panel performance	p. 45
Glossary	p. 46
References and further reading	p. 46
Methods for sensory quality control and analysis of results	p. 49
Sensory methods for quality control	p. 51
Introduction	p. 51
Descriptive specifications (DS) method	p. 55
'In/out' (or pass/fail) method	p. 60
Difference from control (DFC) method	p. 62
'A' not 'A' method	p. 65
Paired comparison methods (e.g. 2AFC, n-AFC, simple difference test)	p. 66
Scaling method (including targeted scaling)	p. 67
Ranking test	p. 69
Triangle test	p. 70
Quality scoring/grading/rating method	p. 70
Magnitude estimation and duo-trio methods	p. 72
In-house and do-it-yourself (DIY) methods	p. 73
References	p. 74
Establishing product sensory specifications	p. 75
Introduction	p. 75
Rationale using sensory specifications	p. 78
Defining sensory specifications	p. 78
Reference samples	p. 83
Implementation of sensory specifications	p. 84
Maintenance and follow-up	p. 93
Case study	p. 94
References	p. 96
Combining instrumental and sensory methods in food quality control	p. 97
Introduction: the perceptual basis of food quality	p. 97
The role of instrumental measurement	p. 98
Sensory analysis of quality	p. 99
Instrumental measurement of quality factors	p. 101
Analysis and validation of instrumental measurements	p. 105
Future trends	p. 113
Sources of further information	p. 115
References	p. 115
Statistical approaches to sensory quality control	p. 118
Introduction	p. 118
Statistics defined	p. 119
Managing risk	p. 122
Knowing your product	p. 122
Methods of measurement and practical examples	p. 125
Practical considerations	p. 134
Assessor proficiency and validation	p. 137
Sensory instrumental correlations	p. 138
Product matching	p. 138
Conclusions	p. 139
References and further reading	p. 140
Sensory quality control in practice	p. 141
Using sensory techniques for shelf-lite assessment	p. 143
Introduction	p. 143
What is shelf-life?	p. 144
Setting or confirming shelf-life?	p. 147
The case study: Setting up shelf-life confirmation studies for an ambient product	p. 148
References and further reading	p. 155
Sensory qualify control for taint prevention	p. 156
Introduction	p. 156
Chemistry of taint	p. 159
Sources of taints	p. 160
Detection and analysis of taints	p. 164
Sensory testing procedures	p. 165
Diagnostic taint testing	p. 173
Taint prevention	p. 175
The role of sensory quality control (QC) in taint prevention	p. 178
Ethical aspects	p. 179
Case studies	p. 181
Future trends	p. 183
Sources of further information	p. 184
References and further reading	p. 184
Sensory quality definition of food ingredients	p. 186
Introduction	p. 186
Developing good quality ingredients in a consumer-oriented approach	p. 186
Case study 1: What's your texture?	p. 188
Case study 2: A toast bread for Chinese consumers	p. 193
References	p. 201
Sensory quality control in the chilled and frozen ready meal, soup and sauce sectors	p. 203
Introduction	p. 203
Sensory quality assurance (QA) in the recipe development process	p. 204
Sensory quality assurance (QA) in the post-development product scale-up phase	p. 206
Sensory quality assurance (QA) in the' production process	p. 209
Sensory quality assurance (QA) after product despatch	p. 232
Conflicts of interest	p. 233
Conclusions	p. 233
Acknowledgements	p. 234
Sources of further information	p. 234
Sensory quality control in the wine industry	p. 236
Introduction	p. 236
Historical perspective	p. 237
European standards of wine quality	p. 238
The concept of wine quality	p. 239
Attempts to standardize wine quality evaluation	p. 242
Wine and the development of sensory evaluation as a science	p. 245
Factors affecting wine quality	p. 246
Levels of wine quality	p. 248
Approaches to determining wine quality	p. 248
Current sensory quality control practices in winemaking	p. 249
Future of sensory evaluation in the wine industry	p. 257
Sources of further information	p. 259
References	p. 260
Sensory quality control of distilled beverages	p. 262
Introduction	p. 262
Origins of sensory quality control of spirits	p. 263
Procedures and precautions	p. 264
Current industry practices	p. 266
Taints and off-flavours	p. 270
Sources of further information	p. 273
References	p. 273
Sensory quality control of fresh produce	p. 276
Introduction	p. 276
The role of sensory analysis in quality control of fruit and vegetables	p. 277
A case study: Influence of storage temperature on the sensory quality of apples	p. 280
Acknowledgements	p. 290
References	p. 290
Sensory quality management of fish	p. 293
Introduction: quality indices for fish	p. 293
Guidelines for sensory evaluation of fish	p. 295
Sensory evaluation of fish	p. 296
Developing a 'quality index	p. 303
Using quality indices in storage management and production planning	p. 305
Keeping fish under different storage conditions	p. 306
Future trends	p. 307
Acknowledgements	p. 310
References	p. 310
Sensory quality control in foodservice	p. 316
Introduction	p. 316
Aspects of sensory analysis in foodservice	p. 317
Formal methods applicable to foodservice	p. 322
Informal methods applicable to foodservice	p. 326
Sensory quality control in foodservice - a case study	p. 329
Future trends	p. 329
Sources of further information and advice	p. 330
References	p. 331
Sensory quality control of consumer goods other than food	p. 337
Introduction	p. 337
General recommendations	p. 339
The control of sensory quality of non-food products: cases	p. 342
Conclusion	p. 349
Future trends	p. 349
Sources of further information	p. 350
References	p. 350
Appendix: Going forward - Implementing a sensory quality control program	p. 353
Piloting the program	p. 353
Refinement and consolidation	p. 353
Quality assurance (QA)	p. 354
The effectiveness of a sensory quality control (QC) program	p. 354
Mamtaining the effectiveness of a sensory qualify control/quality assurance (QC/QA) program	p. 356
Continuous improvement	p. 357
Index	p. 358
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