Specificities and constraints in using sensory in industry

SPECIFICITIES AND CONSTRAINTS IN

USING SENSORY IN INDUSTRY

PURATOS GROUP

2021

Cécile Petit, R&D Manager Sensory & Data

cpetit@puratos.com

SENSORY IN INDUSTRY:

SPECIFICITIES AND CONSTRAINTS

Context

▪ Rapidity vs reliability

▪ National vs International

▪ B-to-B vs B-to-C

Products

▪ Low vs high diversity

▪ Ingredients vs finished goods

▪ Fermentation products

Methods

▪ Classical methods

▪ Rapid methods

Judges

▪ Internal vs externalized

panels

▪ Standardized sensory

vocabulary

▪ Panel training/maintenance

Conte

xt

Pro

ducts

Meth

ods

Judge

s

SENSORY IN INDUSTRY:

EXAMPLE IN QUALITY CONTROL FOR SOURDOUGH

SENSORY IN INDUSTRY:

EXAMPLE IN QUALITY CONTROL FOR SOURDOUGH

Sourdough is made from the natural

occurring yeast and bacteria in flour.

In traditional sourdough recipes, you’ll find

three ingredients: sourdough starter (which

consists of flour and water), salt and flour.

There is no added yeast, no milk, no oils and

no sweeteners.

Objectives

Avoid any production problem or customer

complaint

Validate the conformity of batches to specific

flavor profiles

Standardize quality of products along time and

across producing countries

Principle

Paired comparison: new batch vs gold standard

Identify:

1. Conformity to expected profile

2. Absence of off-flavors

Profile defined by R&D

QUALITY CONTROL FOR SOURDOUGH:

WORLDWIDE IMPLEMENTATION OF SENSORY QC PROCEDURE

QUALITY CONTROL FOR SOURDOUGH:

CONDITIONSTOVALIDATE NEW PRODUCTION BATCH

▪ Keep gold standard in freezer (recommendation)

Remark: Ensure that product does not evolve along the shelf life

▪ By smell (mandatory)

Remark: By taste - In bread when you detect by smell some off-flavors, you want to confirm or reject the batch

▪ At least by 1 trained person (2 ideally) – QC (mandatory)

▪ Evaluate always same quantity at same temperature

Remark: For powder, dissolve it in warm water

Criterias

Number of sourdough produced

Sourdough with high risk / low stability

Number of people to be trained

Flexibility (shift)

Example

Belgium

AndenneQC Department

6/8 people

12/15 sourdoughs

3/5 High risk

3 months

Training

Group session (30/40 min)

Recognize profile of sourdoughs and detect off-flavors

Individual session (10/20 min)

Perform QC evaluation

QUALITY CONTROL FOR SOURDOUGH:

HOW TO IMPLEMENT THE PROCEDURE

Understand profile of gold standardExercise 1

1. You receive 2/3 different gold standards

2. Please describe individually the dominance(s) perceived

3. Discuss in group what you perceived

4. Receive the name of sourdoughs and the expected profiles

Understand standard deviation and off flavorsExercise 2

1. You receive gold standard and different batches

2. Discuss about the deviation between batches

3. You will receive a product with off flavors/defaults

4. Describe off flavors/defaults with your own word

5. Receive explanation of the off flavors/defaults

Focus on 2/3 sourdoughs per session – Group session (30/40 min)

QUALITY CONTROL FOR SOURDOUGH:

HOW TO TRAIN PEOPLE

Perform QC procedureExercise 3

1. You will receive a new batch, compare it to gold standard

2. Check the conformity of the expected profile

3. Evaluate if you perceive off flavors/defaults

4. Validate or reject the batch

5. Discuss in group

Cases Reason of rejection

Golden standard vs Batch OK NA

Golden standard vs Batch NOK Presence off-flavors/defaults

Golden standard vs Batch NOK Other sourdough – Profile not conform

QUALITY CONTROL FOR SOURDOUGH:

HOW TO TRAIN PEOPLE

SENSORY IN INDUSTRY:

EXAMPLE IN PRODUCT DEVELOPMENT

COCOA CAKES

PRODUCT DEVELOPMENT – COCOA CAKES:

COMPLEXITY OF THE COCOA CAKE MATRIX

Flavor profile

> 600 components

Complex flavor

development

Fermentation, drying, roasting,

processing, etc.

PRODUCT DEVELOPMENT – COCOA CAKES:

COCOA POWDER SCREENING

Objective

Determine the different types of flavor/taste profiles

that can be perceived in between cocoa cakes using

13 variants of cocoa powders

➢ How can we sort the cakes into groups with similar

flavor/taste profiles?

➢ How can we describe these flavor/taste profiles?

PRODUCT DEVELOPMENT – COCOA CAKES:

COCOA POWDER SCREENING

Sensory free sorting

13 cocoa cakes

31 judges trained on sensory vocabulary for patisserie

Judges were asked to:

1. Sort products into groups according to flavor

2. Describe the flavor/taste of each group

PRODUCT DEVELOPMENT – COCOA CAKES:

SENSORY MAPPING

PV 5 (Spain)

PV 6 (Spain)

PV 4 R

D-11-CE

D11-CP

D11-B (UK)

DE-7800-11

D 102 Red

Altinmarka (Iran)Dutch Alkalize (Iran)

JB850 (Malaysia)

PV 1 (Chile)

PV 3 (Chile)

00

Configuration (Kruskal's stress (1) = 0,201)

burnt

bitter

cocoa

smokyearthy

strong

chocolate

creamy

sweet

nutty

light cocoa

butter

vanilla

sour/acidic

light / neutral

Dim

2 (

39

%)

Dim 1 (61%)

SENSORY IN INDUSTRY:

EXAMPLE IN PRODUCT DEVELOPMENT

TOAST BREAD

TOAST TOMORROW THE EUROPEAN TOAST BREAD STUDY

Mapping of toast bread texture

preferences across Europe

PRODUCT DEVELOPMENT – TOAST BREAD:

TOAST TOMORROW STUDY

Objective

Map toast bread texture preferences across Europe, in order to:

➢ Compare products from the European market

➢ Unveil consumer texture preferences in toast bread across Europe

➢ Help developing the most preferred texture in toast bread

➢ Help developing toast breads with innovative textures

PRODUCT DEVELOPMENT – TOAST BREAD:

TOAST TOMORROW STUDY

Project outline

Sensory characterization of toast breads from all over Europe

Selection of products with the most different textures

Consumer tests across Europe to measure consumer preferences

Identify consumers drivers of liking by relating preferences with

sensory characteristics

PRODUCT DEVELOPMENT – TOAST BREAD:

TOAST TOMORROW STUDY

Step 1: pre-selection of products

>20 products pre-selected

Clustering based on instrumental and sensorial texture measurements

Final selection of 8 breads based on clustering results +

representativeness of key countries

All products evaluated at half shelf-life (except UK at end shelf-life:4

days)

PRODUCT DEVELOPMENT – TOAST BREAD:

TOAST TOMORROW STUDY

Step 2: sensory mapping

Description of the main sensory differences between the 8 breads

Flash Profile® with 10 trained judges

One evaluation on untoasted breads and one evaluation on toasted

breads

PRODUCT DEVELOPMENT – TOAST BREAD:

SENSORY MAPPING UNTOASTED BREAD

F1 (54 %)

F2 (

18

%)

Spain

Sweden

UK 1

UK 2

France 2

France 1

Italy

Germany

0

0

resilience

moistness

softness

stickiness

easy swallow

hardness

open crumb

butter

alcohol

sweet

salty

PRODUCT DEVELOPMENT – TOAST BREAD:

SENSORY MAPPING TOASTED BREAD

F1 (48 %)

F2 (

23

%)

France 2France 1

Spain

Italy

Germany

UK 2

UK 1

Sweden

0

0

crispiness

moistness

softness

Short bite

Toasting(color)

melting

butter

Flavorintensity

propionate

PRODUCT DEVELOPMENT – TOAST BREAD:

TOAST TOMORROW STUDY

Step 3: consumer tests

Same set of 8 breads as for the sensory mapping

Evaluation by local consumers in each target country

Untoasted or toasted depending on consumption habits

PRODUCT DEVELOPMENT – TOAST BREAD:

PREFERENCE MAPPING SPAIN UNTOASTED BREAD

90%-100%

80%-90%

70%-80%

60%-70%

50%-60%

40%-50%

30%-40%

20%-30%

10%-20%

0%-10%

F1 (54 %)

F2 (

18

%)

Spain

Sweden

UK 1

UK 2

France 2

France 1

Italy

Germany

0

0

resilience

moistness

softness

stickiness

easy swallow

hardness

open crumb

butter

alcohol

sweet

salty

Series1

Series13

Series25

Series37

Series49

Series61

Series73

Series85

1 6 11 16 21 26 31 36 41 46 51 56 61 66 71 76 81 86 91 96

F2

F1

Contour plot

90%-100%

80%-90%

70%-80%

60%-70%

50%-60%

40%-50%

30%-40%

20%-30%

10%-20%

0%-10%

PRODUCT DEVELOPMENT – TOAST BREAD:

PREFERENCE MAPPING GERMANY TOASTED BREAD

F1 (48 %)

F2 (

23

%)

France 2France 1

Spain

Italy

Germany

UK 2

UK 1

Sweden

0

0

crispiness

moistness

softness

Short bite

Toasting(color)

melting

butter

Flavorintensity

propionate

90%-100%

80%-90%

70%-80%

60%-70%

50%-60%

40%-50%

30%-40%

20%-30%

10%-20%

0%-10%

SENSORY IN INDUSTRY:

EXAMPLE IN PRODUCT DEVELOPMENT

DONUTS

PRODUCT DEVELOPMENT – DONUTS:

BENCHMARK US MARKET DONUTS

Objective Identify sensorial differences between 6 donuts from US Market

Tastykake Cinnamon Donuts Little Debbie Cinnamon Donuts Hostess Cinnamon Crunch Donuts

Entemann’s Cinnamon DonutsFried Yeast Cinnamon Sugar Twist

DonutsSteamed Cake Donuts

PRODUCT DEVELOPMENT – DONUTS:

BENCHMARK US MARKET DONUTS

Sensory profiling

6 donuts

5 expert sensory judges

Texture: ranking on texture descriptors

Flavor: free description

PRODUCT DEVELOPMENT – DONUTS:

SENSORY DESCRIPTION TEXTURE

Tastykake Cinnamon Donuts

Little Debbie Cinnamon Donuts

Hostess Cinnamon

Crunch Donuts

Entemann’s

Cinnamon Donuts

Fried Yeast Cinnamon Sugar

Twist Donuts

Steamed

Cake Donuts

F2 (

26.7

5 %

)F1 (53.86 %)

PRODUCT DEVELOPMENT – DONUTS:

SENSORY DESCRIPTION TEXTURE

p-value= 0.007 p-value= 0.097 p-value=0.002 p-value= 0.010 p-value=0,004 p-value= 0,002

1,0

2,0

3,0

4,0

5,0

6,0

Softness Resilience Moistness Short bite Melting Fattiness

Cri

teri

a

Tastykake Cinnamon Donuts Little Debbie Cinnamon Donuts Hostess Cinnamon Crunch Donuts

Entemann’s Cinnamon Donuts Fried Yeast Cinnamon Sugar Twist Donuts Steamed Cake Donuts

6=

Th

e m

ost

1 =

Th

e le

ast

PRODUCT DEVELOPMENT – DONUTS:

SENSORY DESCRIPTION TEXTURE

-2

-1,5

-1

-0,5

0

0,5

1

1,5

2

2,5

Soft

ness

Resi

lience

Mois

tness

Short

bite

Meltin

g

Fat

tiness

Co

eff

icie

nts

Descriptors

Entemann’s Cinnamon Donuts

-2

-1,5

-1

-0,5

0

0,5

1

1,5

2

2,5

Soft

ness

Resi

lience

Mois

tness

Short

bite

Meltin

g

Fat

tiness

Co

eff

icie

nts

Descriptors

Fried Yeast Cinnamon Sugar Twist Donuts

-2

-1,5

-1

-0,5

0

0,5

1

1,5

2

2,5

Soft

ness

Resi

lience

Mois

tness

Short

bite

Meltin

g

Fat

tiness

Co

eff

icie

nts

Descriptors

Hostess Cinnamon Crunch Donuts

-2

-1,5

-1

-0,5

0

0,5

1

1,5

2

2,5

Soft

ness

Resi

lience

Mois

tness

Short

bite

Meltin

g

Fat

tiness

Co

eff

icie

nts

Descriptors

Little Debbie Cinnamon Donuts

-2

-1,5

-1

-0,5

0

0,5

1

1,5

2

2,5

Soft

ness

Resi

lience

Mois

tness

Short

bite

Meltin

g

Fat

tiness

Co

eff

icie

nts

Descriptors

Steamed Cake Donuts

-2

-1,5

-1

-0,5

0

0,5

1

1,5

2

2,5

Soft

ness

Resi

lience

Mois

tness

Short

bite

Meltin

g

Fat

tiness

Co

eff

icie

nts

Descriptors

Tastykake Cinnamon Donuts

PRODUCT DEVELOPMENT – DONUTS:

SENSORY DESCRIPTION FLAVOR

0,0

1,0

2,0

3,0

4,0

5,0

Cinammon Dairy Fatty Rancid Fruity Caramel/Vanilla Sweet Woody

Cri

teri

a

Num

ber

of ci

tatio

n

Tastykake Cinnamon Donuts Little Debbie Cinnamon Donuts Hostess Cinnamon Crunch Donuts Entemann’s Cinnamon Donuts Fried Yeast Cinnamon Sugar Twist Donuts Steamed Cake Donuts

Remark: the profile corresponds to the number of citation for each descriptors

Fruity: Apricot/apple, Woody: Pepper, ginger, warm sensation, Dairy: fresh butter, animalic

PRODUCT DEVELOPMENT – DONUTS:

SENSORY DESCRIPTION FLAVOR

Cinammon Dairy (Fresh butter)

FattyRancid

Fruity

Caramel/VanillaSweet

Woody

Tastykake Cinnamon

DonutsLittle Debbie

Cinnamon Donuts

Hostess Cinnamon

Crunch Donuts

Entemann’s Cinnamon Donuts

Fried Yeast Cinnamon

Sugar Twist Donuts

Steamed Cake

Donuts

F2 (

31.3

4 %

)

F1 (38.70 %)

SENSORY IN INDUSTRY:

EXAMPLE IN PRODUCT DEVELOPMENT

BREAD WITH GRAINS

PRODUCT DEVELOPMENT – BREAD WITH GRAINS:

FLAVOR CHARACTERISATION

Objective

Characterize the flavor profile (taste and

smell) of 4 bread mixes with grains & seeds

to sustain product communication

Methodology

Rate-All-That-Apply (RATA) method with 3

levels: 0=absent, 1=present, 2=strong

List of 22 descriptors for flavor of bread with

grains & seeds

9 judges trained on sensory vocabulary

nuttywoody

BREAD GRAINS

& SEEDS

FLAVOR WHEEL

PRODUCT DEVELOPMENT – BREAD WITH GRAINS:

FLAVOR CHARACTERISATION

Acid, bitter

Brown notes: malted, coffee,

charcoal

Fruity/Sweety: caramel

SPRG Rye

0

0,4

0,8

1,2

1,6

1=SG Oat 2=SG spelt & chia 3=SG Pro 4=SPRG Rye

SG Spelt & Chia

Quite salty

Brown notes: toasted

Dairy

Slightly fruity

SG Pro

Quite acid

Dairy: milky/creamy

Brown notes: nutty,

broth/meaty

Vegetal: beany, herbal/hay

Slightly fermented and fruity

Quite salty

Dairy

Vegetal: earthy

Brown notes: nutty

Slightly sweety and fermented

SG Sprouted Oat

SPECIFICITIES AND CONSTRAINTS IN USING SENSORY IN INDUSTRY

Cécile Petit, R&D Manager Sensory & Data Puratos Group

cpetit@puratos.com