Basics of sensory science Lectures + Book
Book chapter 1
The response to food products as perceived by all five sense
- Visual
- Auditory
- Olfactory? --> sense of smell
- Gustatory? --> sense of taste
- Somatosensory? --> sense of touch
Chapter 2
Analytical vs Hedonic
Analytical --> objective perception of the intensity or the presence of a sensation
Hedonic --> subjective evaluation of sensation
Chapter 8 Multimodal Interactions
A sensory modality is the sensation that is perceived after stimulation of one of the types of
receptors
- Chemoreceptors --> detect chemical stimuli
- Thermoreceptors --> detect temperature
- Pressure receptors --> detect mechanical pressure
Congruent signal = multiple sensory inputs agree or match
Multimodal sensation = interactions between different sensory perceptions
Chapter 9
Direct and indirect scaling techniques
Indirect
- Comparison with other product (ranking, triangle test)
Direct
- Direct information about a specific product (Quantitative Description Analysis)
- Direct scales
Visual analogue scale
- Left to right anchor
- Very important --> not important at all
, 9-point labeled Hedonic scale
Other scales
- Likert
- generalised Labelled Magnitude Scale
- Dutch grading system
- Smiley face system
Chapter 10
Order effect caused by multiple factors
- Adaptation
- Contrast effects
- Expectation
- Fatigue
- Memory
- Randomise the order
- Warm-up samples
- Train
Sample volume
- Depends on number and complexity of evaluations
Lecture 1 Introduction to the field of sensory
science
Sensory research is a scientific methods which is used to induce, measure, analyse and
interpret reactions to (food) products
Consumer research
- Use sensory science to investigate groups of people based on their consumption
behaviour
Food technology
- Uses sensory science to investigate the development of food or food reformulation
- Uses sensory science as an analytical measurement for measuring food quality
Human biology
- Investigate the human biology of sensory perception
- Effects of sensory perception/preference on eating behaviour, nutrition & health
The response to food products as perceived by all five sense
Book chapter 1
The response to food products as perceived by all five sense
- Visual
- Auditory
- Olfactory? --> sense of smell
- Gustatory? --> sense of taste
- Somatosensory? --> sense of touch
Chapter 2
Analytical vs Hedonic
Analytical --> objective perception of the intensity or the presence of a sensation
Hedonic --> subjective evaluation of sensation
Chapter 8 Multimodal Interactions
A sensory modality is the sensation that is perceived after stimulation of one of the types of
receptors
- Chemoreceptors --> detect chemical stimuli
- Thermoreceptors --> detect temperature
- Pressure receptors --> detect mechanical pressure
Congruent signal = multiple sensory inputs agree or match
Multimodal sensation = interactions between different sensory perceptions
Chapter 9
Direct and indirect scaling techniques
Indirect
- Comparison with other product (ranking, triangle test)
Direct
- Direct information about a specific product (Quantitative Description Analysis)
- Direct scales
Visual analogue scale
- Left to right anchor
- Very important --> not important at all
, 9-point labeled Hedonic scale
Other scales
- Likert
- generalised Labelled Magnitude Scale
- Dutch grading system
- Smiley face system
Chapter 10
Order effect caused by multiple factors
- Adaptation
- Contrast effects
- Expectation
- Fatigue
- Memory
- Randomise the order
- Warm-up samples
- Train
Sample volume
- Depends on number and complexity of evaluations
Lecture 1 Introduction to the field of sensory
science
Sensory research is a scientific methods which is used to induce, measure, analyse and
interpret reactions to (food) products
Consumer research
- Use sensory science to investigate groups of people based on their consumption
behaviour
Food technology
- Uses sensory science to investigate the development of food or food reformulation
- Uses sensory science as an analytical measurement for measuring food quality
Human biology
- Investigate the human biology of sensory perception
- Effects of sensory perception/preference on eating behaviour, nutrition & health
The response to food products as perceived by all five sense
