Training an in-house beef descriptive panel Carol Griffin Food Industry Development Dept. Teagasc Food Research Centre, Ashtown Overview Overview          The human senses Sensory test methods Descriptive panel formation - overview Screening QDA Training of descriptive panel Panel performance Panel leader qualities Sensory Food Network Ireland The Human Senses Juice test Interaction of the Senses Appearance Visual texture Sound Sound emission: Strong colour: snack foods, strong flavour chocolate Taste Structural breakdown: Hands, lips, mouth flavour release Odour Trigeminal Touch 5 Sensory Test Methods Hedonic Analytical Discrimination tests Descriptive tests Instrumental measures of perceived quality Preference tests Acceptability tests Response of consumers to perceived quality Descriptive Panel Formation Recruit (ISO 8586, 2012) 30 – 50 panellists Screen 10 – 15 panellists Train Select Monitor Screening - Basic Tastes 1 2 SWEET SALT Sugar NaCl 4 5 SOUR BITTER UMAMI Lemon Vinegar Caffeine Quinine 3  Metallic: Metal ions, fat breakdown etc. MSG Savoury  Astringent/drying: Reaction between salivary proteins and phenolic compounds  Aguesia (inability to detect basic tastes)  Insensitivity to specific tastes Aroma Quantitative Descriptive Analysis (QDA)  All sensory properties of a product evaluated  Use a limited number of highly trained sensory panellists  Evaluation of multiple samples (in repetition) in booths  Use of appropriate scale for quantitative aspect  Can compare one sample to another for each attribute Training Select 10 – 12 panelists scoring well on screening tests (Usually 75% or better in all tests)      Use reference standards Generate vocabulary Agree attribute definitions Set up & agree scoring scales Train on replicate samples Remember: Not about liking or preference Training Vocabulary development  Appearance  Odour  Texture  Flavour  After-effects Line scale: 0 – 100mm Chewiness I Not I Very Training – some common terms(beef) Texture  Initial bite tenderness  Chewiness  Juiciness Flavour      Roast beef flavour Stale / aged / rancid Barney Fatty Gamey Other Astringent Panel leader qualities & panel motivation Panel Leader  Good facilitator  Ability to get the best performance from the panellists  Positive feedback  Access to senior management Panel motivation  Rewards / acknowledgement Sensory Food Network Ireland NETWORK CO-ORDINATORS: Eimear Gallagher and Sinéad McCarthy (Teagasc Food Research Centre, Ashtown) [email protected] Tel: +353 1 805 9500 www.SensoryFoodNetworkIreland.ie Network Members Integration of capabilities of the network Consumer Research Market Research Study of consumer attitudes, behaviour and beliefs through focus groups and other interactive methods Culinary Arts Study of market needs, customers and competition for a product Teagasc UCD, LIT Preparation of foods to be pleasing to the palate of the consumer SENSORY FOOD SCIENCE Amalgamation of the network’s facilities and capabilities St. Angela’s, DIT, GMIT, DARDNI Texture Science Science of Appearance Study of colour, reflectance and light transmission of a food Flavour Chemistry Teagasc UCD, LIT, AFBI Teagasc, LIT, UCD, DARDNI, UU Identification of the chemical compounds responsible for taste and odour and their formation in foods Study of the chemical compounds and physical properties giving foods their characteristic texture Teagasc, AFBI, UCC, UCD, DIT, UU Sensory Food Network Ireland  Integrate existing national expertise in sensory research  Establish excellence in scientific R&D in the field of sensory food science  Raise awareness to the comprehensive magnitude of services that are available to the food sector  Dedicated to developing and improving research into sensory and consumer testing methodologies  Maintain excellence in standards of practice  Ensure added value to network members and industry  Launching Ireland on the international map in this field Further information / contact Email: [email protected] Teagasc, Food Industry Development Department, Food Research Centre, Ashtown, Dublin 15. Thank you!