Applications of Descriptive Analysis

Abstract

WHEAT FLOUR Descriptive Analysis is a method of sensory evaluation that identifies, describes and quantitates the sensory attributes of a product. Descriptive Analysis is a valuable tool for providing information on appearance, aroma, flavor and/or texture of food products, and is used effectively for product and process development , shelf life studies, product improvement, quality assurance and control, and sensory-objective correlations in the food and flavor industry. Each application is discussed with examples. The "Descriptive Analysis" technique of sensory evaluation identifies, describes, and quantitates sensory (visual, textural, auditory, olfactory, and gustatory) qualities of a given product. This technique requires a panel of 5-10 trained persons who are thoroughly familiar with the product's sensory characteristics and who can accurately and precisely communicate their perceptions. There are a variety of commonly used forms of descriptive analysis , including the "Flavor Profile" method of Arthur D. Little Inc. (7) and the "Quantitative Descriptive Analy-sis" method of Tragon Corporation (11,12). Many sensory groups devise their own customized methods of descriptive analysis, but all methods yield basically the same type of information. If collected appropriately, data from descriptive analysis panels can be analyzed statistically by use of common statistical methods such as the t-test and analysis of variance. Data are often presented graphically in a variety of forms ranging from histograms to circular graphs. The circular graph technique (Fig. 1) provides an immediate "picture" of how a product tastes and, therefore, is very useful in communicating the results of a descriptive panel. To interpret the graph, realize that the center point represents zero on the descriptive scale, and points radiating outward from the center are increasing in magnitude. On this particular graph (Fig. 1), the test product A-5 is significantly stronger than the target in oily and toasted aromas, and significantly weaker in total flavor strength. The flavor graph clearly illustrates that the two products do not smell or taste the same. It is important to note that not all differences on the flavor profile are statistically significant (i.e., flour/ OILY AROMA TORTILLAS Figure 1. Aroma and flavor profiles for target and test wheat flour tortillas.