Preface

CALVIÑO, A.M.

Recent contributions to sensory analysis of foods

Research Signpost

Lugar: Kerala; Año: 2012; p. 1 - 175

Preface Sensory analysis is a scientific discipline that includes several research areas, which use human beings as tools and well-proved and validated methodologies. It is possible to explain how food products are perceived in terms of human capabilities to detect, discriminate and quantify the sensory stimuli. The field of sensory science is essentially contributing to our understanding of the variables that influence the perception of foods and beverages. Sensory food science draws together researchers working in a large scientific and technical spectrum. So, sensory science is more than traditional or innovative methodological issues oriented to solve specific problems related to food stimuli. Nowadays, it is conceivable to expand the scope of sensory science to include a deeper understanding of sensory properties, from their generation in food until their perception during eating and to know thoroughly the factors which affect the stimulus - response relationships. Three aims of this book are devoted to show the application of different methodologies for the analysis of the sensory properties of specific foods. The first, emphasizes the potential of sensory analysis in the definition of productorientated sensory specifications and its inclusion in quality control of foodstuffs;the second, explains the efforts to describe in quantitative terms the relations between instrumental data and sensory magnitudes; and the third, highlights the nature of sensory analytical and affective methodology. Each chapter provides practical answers to different questions. Chapter 1 presents an overview of a number of aspects, not dealt with later, such as the evaluation of the scientific production on sensory analysis and the sustained growth of sensory science across the last twenty years. The vast research production is visualized at different bibliometric levels: macro (countries), meso (journals) and micro (authors). The rapid rate of growth of good quality publications, in mainstream journals, reflects an increasing awareness of the importance of sensory analysis implementation and its management. Chapters 2 to 5 review the sensory analysis as a way to characterize and to establish the qualities of different food products as honey, meat, fish, fruit and vegetables. Chapter 2 summarizes the sensory analysis of bee honey as an important tool to define its floral origin and the improvement of the marketing of the product. The analysis of selection and training tasks for descriptive profiles is discussed in order to perform a subsequent quality control and standardization of honey. Chapter 3 addresses a complex food product as meat, with several quality associated parameters that can be determined by sensory analysis or specific instruments. Chapter 4 discusses an extensive literature on sensory methods as the oldest and still the most satisfactory way of grading and assessing the freshness of fishery products, with particular emphasis on the Quality Index Method for assessment of the remaining shelf life of fishery products. Chapter 5 focuses on the methodologies used for the sensory evaluation of minimally processed vegetables and their evolution during storage. Chapters 6 and 7 build on the analysis of sensory-instrumental correlations. Chapter 6 provides an in depth analysis of electronic nose methodology and the way this output can be compared with that of sensory panel. An experimental example of odour changes caused in olive oils by pan-frying and light exposure are comparatively evaluated by sensory panel and electronic nose to illustrate this sensory-instrumental correlation. In Chapter 7, chemical composition, mechanical tests and sensorial evaluation of cheeses are reported and results are analyzed, observing several significant correlations. Chapters 8 and 9 deal with the third objective of the book. In Chapter 8, bitterness and astringency of infusions of Yerba Mate are evaluated by analytical static and dynamic sensory methodology. The compressed shape of both stimulus-response relationships is proved by magnitude estimation. Also, it is possible to differentiate types and brands of Yerba Mate by dynamic sensory analysis. Chapter 9 analyzes the pretended theoretical simplicity of the sensory tests for preference and acceptance. These tests are not as simple as they may seem and results should be carefully interpreted. Modifications to the classical techniques are reviewed and the pros and the cons of the different affective methodologies are discussed claiming that their applicability still is subjected to research. I hope that the material presented here is understandable to a broad audience. But even though have been written with the goal of accessibility to a wide audience, there is information for researchers, as well. Although I have quite years working in the issue, I learned many topics in the process of reading and the organization of these chapters. All chapters were reviewed to fulfill for additional coverage or in some cases less, if there was some overlap with another chapter and to improved readability. I gratefully acknowledge authors for their excellent contributions. Amalia M. Calviño