Upload
others
View
2
Download
0
Embed Size (px)
Citation preview
SPECIFICITIES AND CONSTRAINTS IN
USING SENSORY IN INDUSTRY
PURATOS GROUP
2021
Cécile Petit, R&D Manager Sensory & Data
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