1. Presentation on sensory evaluation

2. Sensory Evaluation
Sensory quality is a combination of difficult perception that come into play in choosing and eating food. Appearance, which can be judged by eye e.g.- color, size, shape, uniformity and absence of detect, is of frist-importance in food selection.

3. Sensory characteristic of food
Appearance
Colour
Flavour
Odour
Taste
Mouth feel
Texture

4. Screening & selection of the panel
Color & vision
Matching test
Attitude of food
Health
Availability
Acknowledgement & aptitude
Training
Ability to communication

5. Types of panel
The sensory panel are derived into 3 catogories-
Trained panel - The trained panel should be used to establish the intensity of a sensory character and over all product quality.
Semi-trained panel - This panel should be constituted form the parson normal familiar with the food product quality and the different type of food product.

6. Untrained panel or consumer panel - The member of this panel should be selected at random and ensure that there should be dual presentation to different age, sex and income group.

7. Laboratory setup
Many designs of sensory evaluation laboratories are available. The sensory evaluation sector normally come as a reception come-breifing home.
Panel rooms – Where panelist sit and make or find sensory evaluation of the product.

8. Preparation room - Where the product development, the sensory evaluation should be conducted in quiet or well lighted rooms and free from any odours. Suitably separated from ghe testing room and should be well equipped for preparing and serving of the food sample. The room should have the facilities for cooking range hot or cold storage cabinet.

9. Testing area - Testing area should be separated separately
Testing area - Testing area should be separated separately. This area normally devided into small booth and number of booth ranges from 5 to 10 so that each panel membe5 can independently evaluated the product without seeing the observation of the other.
there should be no noise.
free from any odours.
uniform lighting.

10. Sensory methods
The method available for sensory analysis of food can be broadly grouped as follows:-
1. Difference test
2. Rating test
3. Sensitivity test
4. Descriptive test.

11. Difference test
These types of tests aim to evaluate specific attributes, i.e. characteristics of product. They are objective tests and include –
Paired compression test
Duo trio test
Triangle test

12. Rating tests
These test give more quantitative data than difference tests and can be used for the analysis of more than two samples at the same time.
Raking test
Monodic test
Multiple sample difference test
Hedonic rating test
Numerical scoring test

13. Selectivity test
As the name suggests these test are aimed at assessing the ability of people to identify and detect different aspects of food quality in the presence of specific factors. The quality of food is assessed on the basis of taste, flavor, odour, feel and texture. The test are targeted at identification of basic tastes like sweet, sour, salty, acidic and bitter.
Sensitivity-threshold test
Dilution test

14. Descriptive test
This test is so designed that it assesses both the qualitative and quantitative aspects of food or products. It tests the flavour in products with different tastes and odours.