Sausage Preference

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Sausage Preference

Sensory Evaluation

CIA Consulting

Preference Sensory Tasting

April 8th 2010

CIA Consulting



Sensory Evaluation Panel

Victor Gielisse, Certified Master Chef

Rudy Speckamp, Certified Master Chef Tom Peer, Certified Master Chef Brad Barnes, Certified Master Chef Eve Felder, Certified Executive Chef David Kamen, PCIII, Certified Executive Chef

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David Bruno, PcIII , Certified Executive Chef Tom Vaccaro, Certified Master Baker Alain Dubernard, Certified Master Baker Brian Kelly, Consumer Panel Andrew Moreo, Consumer panel Veronica Arcoraci, Chief Curriculum Designer



Overview

The CIA Project Team will test and evaluate 1Company A smoked sausage product line alongside1 competitor product.

The competitor products will be determined byCompany A.

There will be a total of 1 smoked sausa e roduct

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from each competing product to taste.

The products will be evaluated by at least 5 qualifiedfaculty including Certified Master Chefs.

Products will be tasted boiled Product will be tasted grilled



Objective

The core objective is to provide

Company A with a detailed analysis ofthe product line as follows:

Execute expert focus group for sensory

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evaluation with at least 5 CIA chefsincluding Certified Master Chefs.

Deliver comprehensive Executive Summary

of results including full flavor profile andfeedback on product concept.



Sensory Stimuli

Physical Stimuli Texture

Finish and mouth feel

Presentation and eye appeal

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Taste Stimuli Flavor

Moisture Smokiness

Aroma



Descriptive Sensory Analysis

Descriptor Definitions Flavor should be well developed and have characteristics associated with this type of

food. The flavor should have the proper balance of salt, sour, sweet, bitter, andumami.

Aroma should be pleasing and appetizing it imparts a lively fragrance and flavor tothe food product. The aroma should create a positive anticipation of eating the food. Texture is a critical indicator that the food is properly cooked, or has the

characteristics associated with fresh, raw, or cold food. Texture descriptors include – smooth, coarse, soft, hard, crispy.

Finish and mouth-feel are the sensations experienced when the food is

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as e , c ewe an swa owe . e mou - ee s ou e p easan w ou a er as e.

The final experience should be pleasant and entice you to eat more. Appearance and eye appeal - Brightness of color indicates freshness of the product.

Appearance should be appetizing and denotes quality of the food. A diner looking atthe food should anticipate eating the food.

Bite is directly a result of proper cooking, or in the case of salads or raw vegetablesfor instance, the crisp resistance experienced when biting into the food.

Moisture indicates the correct amount of juiciness and hints at succulence in a foodproduct and contributes to crispness in fruits and vegetables. Smokiness should compliment the final product and not detract from the overall

flavor profile and characteristics.



Tasting Key

Sample A – Competitor

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Sample B – Company A



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Smoked Sausage Preference Evaluation - Boiled

5

6

7

8

9

Competitor Company A

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0

1

2

3

4

Flavor Aroma Texture Finish and Mouthfeel Appereance and EyeAppeal

Bite Moisture Smokiness



-1.0

1.0

3.0

5.0

7.0

9.0Flavor

Aroma

TextureMoisture

Smokiness

Boiled Sausage Tasting Fingerprint

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Finish and Mouthfeel

Appearance

Bite




Fingerprint Analysis

Balanced sensory tasting – nothing stood outas very good or very bad

Scores describe a product with major flaws Generally total scores above 50 indicate an

acce table roduct

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Company A product scored highest in tactilescores – texture, finish and mouthfeel, appearance and eye appeal, and bite

Development focus should be improvingflavor, aroma, and smokiness



Tasting Comments - BoiledCompetitor

Clean Flavor – Good Spice Presence – Good SmokeBalance – Garlic After Taste – well seasoned

Smokey Sweet Aroma – Brine is overpowering Bite ok – soft - no snap – a bit mealy Good snap on exterior,tender interior

Spices are visible, appears rustic, appetizing –

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,

Not fully emulsified Sweet notes too strong Left unpleasant fatty coating in my mouth Pleasant, juicy

Tastes less processed, more natural Looks plump, moist

Numerical Score - 44



Tasting Comments - BoiledCompany A Smoked Skinless Sausage

Very spicy – lots of heat to the sausage – unpleasant strongspice flavor – strong celery flavor – too much white pepper – almost burns a bit – after burn alters pure taste

Highly seasoned – salty – spiciness leaves after taste

Smoky, meaty aroma – slightly chemical aroma

Fatty – chunks of fat visible – a bit greasy –good chew

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easant mout - ee – smoot - more even gr n , oo s moreprocessed – nice firm emulsion

Color unnatural - spotty on outside – too dark – very pinkand reddish inside

Bite is missing snap, but ok – good bite – very moist

Pleasant smoky and meaty aroma – more spicy then smoky




Sensory Outcomes - Boiled The overall score for the Company A Smoked Sausage and Competitor

Smoked Sausage in the “Boiled” category is a tie – 44. Company A Smoked Sausage scored higher in:

Texture

Finish and Mouth feel Bite

Company A scored lower in: Flavor Aroma, Moisture

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Smokiness

Flavor profile is too pronounced. Both manufacturer’s products tasted over seasoned and salty. Recommend improving flavor profile by reducing salt and spices. Company A flavor should be re-engineered to create a balanced flavor of

seasonings. Color is not appetizing:

Dark with spots on outside Overly reddish and pink on inside

Recommend toning down pink and reddish colors.



Smoked Sausage Preference Evaluation - Grilled

6

7

8

9


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0

1

2

3

4

5

Flavor Aroma Texture Finish and Mouthfeel Appereance and EyeAppeal

Bite Moisture Smokiness



1.0

3.0

5.07.0

9.0Flavor

AromaSmokiness

Grilled Sausage Tasting Fingerprint

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- .

Finish and Mouthfeel

Appearance and Eye Appeal

Bite




Fingerprint Analysis

Balanced sensory tasting – nothing stood outas very good or very bad

Scores describe a product with major flaws Generally total scores above 50 indicate an

acce table roduct

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Product would benefit from reformulation toextend the fingerprint beyond the currentrange.

Fingerprint range goals should be >7.0



Tasting Comments - Grilled

Competitor Smoked Skinless Sausage

Good overall flavor – grilling brings out smoky flavor – better

taste than boiled – overall very flavorful - balanced Grilling helped counter balancing sweetness – nice smoky

aroma – mild and pleasant

Firmer, better texture – a little spongy – would like to see

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more snap – improved mouth-feel over boiled – somewhatrubbery texture – fairly even texture - the exterior seemed alittle tough to break down

Bite is still too soft – a little spongy – no snap

Good moisture - not as moist as boiled, but still pleasant –

some fat melted, made it a little dry




Tasting Comments - Grilled

Company A Smoked Skinless Sausage Too salty – confusing flavor profile – late spiciness – lack of

meat flavor – leaves spicy after taste burn

Better grilled than boiled – chemical smell disappeared whengrilled – grilling accentuates the smokiness – not veryaromatic – pleasant, grill adds nice dimension

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Appearance too dark, purple – color looks fake Very firm texture – too chewy, almost dry – good emulsion

Smokiness is overpowered by spices - spicy and smokyflavor

Better snap, but too dry – bite too firm – rubbery




Sensory Outcomes - Grilled

The Grilled Preference Evaluation resulted in theCompany A Smoked Sausage scoring lower thanCompetitor Smoked Sausage in all categories.

Company A product flavor and aroma is enhancedwhen grilled.

Company A lost moisture as a result of the grilling

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.

The use of seasonings and salt is too intense. Themeat and smoke flavors are overpowered.

Recommend improving flavor profile by reducing salt

and spices. Appearance is very dark, almost purple on outside and

artificially red and pink on the inside.

Recommend toning down pink and reddish color.



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Documents

Sausage Preference