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What do you do if you want to improve the sensory evaluation of food products using new technology?

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When you're keen on enhancing the sensory attributes of your food products, the integration of new technology can be a game-changer. Sensory evaluation, the scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses for the purposes of evaluating consumer products, is critical in the food industry. It helps in understanding how consumers perceive your product's taste, smell, texture, and appearance. With rapid advancements in technology, there are innovative ways to refine this process and ensure your product stands out in the competitive market.

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Olumayowa Andrew, MNIFST

R&D | FMCG | Food Technologist | Sensory Science | Food Safety | Nutritional Sciences | Food Sustainability |…
Tejaswini Bhatt

Food technologist | Food Science R&D Officer I Food product development technologist | Sustainable food waste…

1 Digital Tools

Harnessing digital tools for sensory evaluation can lead to more precise and efficient results. For instance, software that analyzes descriptive sensory data can help you pinpoint specific flavor profiles that resonate with consumers. By using such programs, you can also track changes in consumer preferences over time, allowing for dynamic adjustments to your product formulation. Moreover, digital questionnaires and feedback systems streamline the collection of sensory data, making it easier to gather large sample sizes and reduce the risk of human error in data recording.

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Leonora Venegas

Ingeniero de Alimentos PUCV asesor, relator en normas de sistemas de gestión de inocuidad y calidad
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Digital technology is used in current research in sensory and consumer perception studies to maximize data acquisition at an affordable cost for efficient operations. Data obtained through the integration of different digital tools has been studied and implemented in different food, beverage and packaging products, which has resulted in the first prototypes and systems based on AI.??

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2 Artificial Senses

Artificial senses, like electronic noses and tongues, offer a futuristic approach to sensory evaluation. These devices mimic human sensory receptors and can detect complex flavor and aroma profiles. They are particularly useful for consistent and objective measurements, which are crucial when you want to maintain product quality or compare your product against competitors. By integrating these technologies into your quality control processes, you can achieve a high level of precision in understanding your product's sensory characteristics.

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Olumayowa Andrew, MNIFST

R&D | FMCG | Food Technologist | Sensory Science | Food Safety | Nutritional Sciences | Food Sustainability | Commonwealth Scholar | Researcher
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Electronic Tongues (e-Tongues): These instruments mimic human taste buds, using an array of sensors to detect basic tastes (sweet, sour, salty, bitter, umami) and other taste characteristics. They offer: Objectivity: Reduce reliance on subjective human evaluation. Consistency: Provide consistent results across different tastings. Quantification: Allow for precise measurement of taste intensity. Detect off-flavors: Assist in detecting and quantifying undesirable aromas. Monitor freshness: Track changes in aroma profiles over time to assess freshness.

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Tejaswini Bhatt

Food technologist | Food Science R&D Officer I Food product development technologist | Sustainable food waste management | Carbon management
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To improve sensory evaluation of food products using new technology, one can employ digital tools such as electronic nose (e-nose) or electronic tongue (e-tongue) devices to analyze aroma and taste profiles objectively. Additionally, incorporating virtual reality (VR) or augmented reality (AR) simulations allows for immersive sensory experiences, aiding in product development and consumer testing. Utilizing machine learning algorithms can help identify patterns in sensory data, leading to more precise flavor optimization. Moreover, integrating consumer feedback platforms and mobile applications facilitates real-time data collection and analysis, enabling continuous improvement in sensory evaluation processes.

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3 Data Analytics

Data analytics is a powerful ally in the quest to refine sensory evaluation. By employing advanced algorithms and machine learning techniques, you can analyze complex datasets to uncover patterns and correlations that might not be evident through traditional analysis. This can help you understand the subtle nuances of consumer preferences and tailor your products accordingly. Moreover, predictive modeling can be used to forecast future trends, enabling you to stay ahead of the curve in product development.

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Olumayowa Andrew, MNIFST

R&D | FMCG | Food Technologist | Sensory Science | Food Safety | Nutritional Sciences | Food Sustainability | Commonwealth Scholar | Researcher
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Integration with Data Analysis Tools: Data collection and analysis:?Combine data from various instruments (e-tongues, e-noses, image analysis) to create a comprehensive sensory profile. Statistical analysis:?Identify correlations between sensory attributes, consumer preferences, and product characteristics. Machine learning:?Develop predictive models to optimize product formulations based on desired sensory characteristics.

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4 Consumer Panels

Modernizing consumer panels with technology enhances the reliability and scope of sensory evaluations. Virtual reality (VR) can simulate different eating environments, affecting the sensory perception of your product. This immersive experience can provide valuable insights into how context influences taste and enjoyment. Additionally, online panels facilitate access to a broader demographic, which can lead to a more comprehensive understanding of your product's appeal across different consumer segments.

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Revathy (Ms Rev)

Foodpreneurs Trainer and Consultant | Training Provider | MOH Certified x Food Handler Trainer | HRD Accredited | Food Innovation and Sensory Evaluation | Food Safety | Food Hygiene | GMP & HACCP | Open for Collaboration
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Sensory evaluation with VR technology simulates eating environments adds depth to understanding taste perception. Online panels broaden demographic reach, enriching insights on product appeal. It's about encouraging technology to decode consumer preferences with precision.

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5 Sensory Databases

Building a sensory database with detailed profiles of your products can serve as a valuable reference over time. This repository of sensory information aids in tracking the evolution of your products and in making informed decisions about potential reformulations. By consistently updating this database with new data from sensory evaluations, you gain a longitudinal view of your product's performance in the eyes of consumers, which is invaluable for long-term product success.

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6 Biometric Feedback

Biometric feedback technologies, such as eye-tracking and facial expression analysis, offer nuanced insights into consumer reactions that might not be articulated through verbal feedback. These methods can detect immediate, involuntary responses to sensory stimuli, providing a deeper understanding of the consumer experience. Implementing such technologies can complement traditional sensory evaluation methods, giving you a more holistic view of how your product is perceived at the most instinctual level.

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7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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What do you do if you want to improve the sensory evaluation of food products using new technology?

1

2

3

4

5

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1 Digital Tools

2 Artificial Senses

3 Data Analytics

4 Consumer Panels

5 Sensory Databases

6 Biometric Feedback

7 Here’s what else to consider

Food Science

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What do you do if you want to improve the sensory evaluation of food products using new technology?

1

2

3

4

5

6

7

1 Digital Tools

2 Artificial Senses

3 Data Analytics

4 Consumer Panels

5 Sensory Databases

6 Biometric Feedback

7 Here’s what else to consider

Food Science

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