Sensory evaluation

1. Sensory evaluation We all often say when tasting something we like, ‘that’s nice’ which is an indication that we like what we have just eaten. However a more accurate way is needed to record the detail of what we think of a food product, its texture, flavour, aroma and appearance. There are many methods to carry out food tasting, the process is known as sensory evaluation. The sensory evaluation method called star profiling is going to be used to test the fruit crumble product. Let look at it in further detail.

2. Step 1 - Linking your task to the evaluation of the product. Task Design an innovative fruit crumble. The dessert needs to be: Appearance • Contain a portion of fruit to help with the ‘5 a day goal’ • ‘Healthier’ – lower in sugar and fat. Texture Reduced sugar • Interesting flavour and/or texture combinations. From the above specifications we can find the evaluation points for the star profile opposite. 5 a day goal Flavour combinations

3. Step 2 – selecting a scale and awarding points. Scale A 1 - excellent 2- very good 3 – good 4 – average 5 – poor A number of scales can be used for this, two example are given below. It does not matter which you select providing you consistently use the same scale. Sensory analysis of fruit crumble Appearance Scale B 5 - excellent 4- very good 3 – good 2 – average 1 – poor Scale A 1 - excellent 2- very good 3 – good 4 – average 5 – poor Texture What does this tell you about the fruit crumble? Reduced sugar Analysis - Looking at the star profile you will notice that one evaluation point – flavour was disappointing. Conclusion – problem with flavour. Using Scale A – after completing a sensory evaluation test on the crumble, the awarded points can be marked on the star profile and joined up using a straight line. How can the flavour be improved? 5 a day goal • Consider adding more spice or using brown sugar instead of white. Flavour combination

4. Appearance Texture Reduced sugar 5 a day goal Flavour combinations Evaluation of fruit crumble design. Use the star profile to evaluate the fruit crumble you have made. Scale A 1 - excellent 2 - very good 3 - good 4 - average 5 - poor My sensory evaluation

5. A quick written analysis can be helpful or an alternative method. The crumble topping was golden brown, Appearance The apple and blackberries fruit combination was disappointing, the apples had little flavour. Flavour combination The texture of the topping was crunchy, the porridge oats helped with this. The blackberries were soft and the apples a little hard – undercooked. Texture Reduced sugar Yes – a bowl of at least three tablespoon will give one portion out of five –a-day. 5 a day goal Apple was not cooked enough for the two flavours to combine, also it was a little disappointing. Analysis Possible improvements Add a spice to add more interest to the fruit e.g. cinnamon or mixed spice or lemon rind.

6. Appearance Appearance Texture Reduced sugar Flavour combination Texture Reduced sugar 5 a day goal Analysis Possible improvements 5 a day goal Flavour combinations Evaluation of fruit crumble dish. Written analysis and possible improvements

7. Appearance Appearance Texture Texture Reduced sugar Reduced sugar 5 a day goal 5 a day goal Flavour combinations Flavour combinations Evaluation of fruit crumble. Scale 1 - excellent 2- very good 3 – good 4 – average 5 – poor Use the star profile to evaluate the fruit crumble you have made. My sensory evaluation A friend’s evaluation of my fruit crumble