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final thoughts on FS 131: Sensory Evaluation of Foods --> the last extract to be passed

Following the lecture on quantitative consumer testing, we moved on to qualitative consumer tests centering on focus group discussions. These are more intimate and do not need statistical analysis. Besides proper facilitation of the focus group discussion (to avoid monopolization by dominant personalities), careful interpretation of the data is critical and the participants may not represent the target market. But it may be able to gather extensive information about a product category.

For the lab sessions, the class underwent quantitative descriptive sensory analysis. We were able to experience the training that panelists undergo before sensory analysis of a certain product. This was even more challenging, especially during the generation of descriptors for each attribute of the peanut butter samples. Descriptions are hard to come by and I was able to perceive only a few qualities as compared with my classmates who were able to give a lot. From these, the descriptions for each attribute was narrowed down and consolidated. The next session is still the training stage with the prescribed references for each descriptor. This time, the group was smaller as the class was divided in two and I get to be the trainer! Being the panel leader, Ma’am Villarino briefed me and the other trainer on the sequence of actions to be undertaken during the training phase. I was generally nervous and I couldn’t remember to give the descriptions for each taste solution. I was also quite anxious for everything to go well. The panel realized that the references for roasted peanut and peanut skin flavor and aroma were not what they originally evaluated during the generation of terms phase. The cardboard reference was also not sufficient. Thus, we had to discard those references and no evaluation was made on the flavor and aroma. I was glad when the whole thing was finally over. The next session was the actual evaluation phase and, well, I tried to give an objective assessment of the products as best as I could.

The last part of the lab sessions for FS 131 was the consumer testing. We utilized the products in Sir Ciron’s project, high-fiber longganisa products using coconut flour. The test consists of two parts, consumer acceptability on 10 different formulations and consumer preference between a control and a high-fiber product. We were initially tasked to do the tasting on elementary kids aged 10-12 years old. However, due to the difficulty in securing panelists, there was a change of plans and we were asked to recruit mothers. Because of this, the actual consumer testing was delayed for a week. In place of that, we already conducted physico-chemical determination of the characteristics of the control and high-fiber products. Panelists are also very hard to come by since we had little time to recruit and we practically knew no housewives since many of us live in dorms or away from UP to know someone who actually lives on campus. I was in the preparation area during the testing. Many considerations have to be made regarding the products since those containing fiber easily crumble. The drying up of the samples while waiting for the next panelists also had significant effects on the evaluation of the products. The first day of testing was quite a circus since we are all first timers. We were able to organize ourselves more during the afternoon. The second leg of the tests was quite a breeze already. I just recently got hold of two of the questionnaires and may I say that the panelists were not able to answer them adequately. I actually tabulated one who checked two hedonic ratings for one product, and who provided the same answers for her reasons in liking the product which were not related in any way to the product she evaluated. This one consistently liked all of the products. The other one consistently gave dislike ratings for all of the products, at least citing in some products the flavor as the culprit. In other cases, the product is just too shameful to let her husband consume them or else, not suitable for sale. At least we were able to get more information from her.

This is the last of FS 131, besides the report on consumer tests and the upcoming exam. It was a totally different world from the usual food chemistry and microbiology. It aims to validate the qualities achieved during microbiological and physico-chemical testing of certain food products. The activities were also very varied and I am glad to see that there are many aspects of sensory evaluation. Initially, I only thought hedonic scaling was the only way to go since that is what I am used to doing, being a panelist of various sensory evaluations conducted in the college. Many things actually go on behind the scene. Maintenance of product quality prior to evaluation, randomization of samples and serving order, ensuring extraneous factors are minimized during evaluation. There is also such a thing as calibration of the panelists to give a reliable sensory profile of a certain product. Of course, statistical analysis should not be left behind. It’s a whole new world, and developments are coming up every time. Our journal assignment on sensometrics gave me some view on the various methods by which sensory evaluation is constantly being improved. The need to produce goods which meet consumers’ needs and satisfactions and analyzing consumer behavior is the driving force for this field of food science. It’s a promising field and I hope it picks up in the Philippine food industry.