In this section:
Product profiling
Product profiling allows you to identify and measure the sensory experience of a product. It is a sophisticated analytical tool used by innovative companies and researchers in the food and beverage industries.
Benefits of Profiling
- Informed and confident decision-making during the stages of a product’s life cycle
- Enhance product development and quality control measures
- Communicate the right words to customers about product features
- Determine impact of scaling up production
Uses of Profiling
- Identify what specifically impacts the product (smell, flavour, mouthfeel)
- Verify and track field or factory trials (processes, packaging, ingredients)
- Directly compare the main differences between a product group
- Map products with existing brands and competitors
- Interpret consumer responses
Trained panellists are used to characterise components such as aroma, flavour and texture that distinguish products. Panellists use enhanced sensory skills and a common descriptive language to provide objective product information. Samples are presented to ensure that the data gathered is completely unbiased as assessors are not influenced by labels, brand reputation or packaging.
SARDI’s employs a trained sensory panel consisting of members of the community who areanalytical and judicious. Panellists have considerable experience evaluating food and wineproducts using a consumer-based descriptive language. Projects have included products suchas white and red wine, grape juice, prawns, fish, cheese and confectionery.
Case Study — Fish
Objective
To identify and measure the key flavour and texture characteristics of baked fish fillets prepared using different freezing methods.
Method
SARDI’s trained panel (11 assessors) developed an attribute list for fish fillets in a series of informal discussions and exercises. Training sessions were conducted to familiarise assessors with the samples and to determine suitable attributes to record the main product differences.
Fish flavour and texture attributes included flaky appearance, juiciness, oiliness, meaty feel, sweet, salty, sour, savoury and metallic aftertaste.
The fish samples were served in identical cups and evaluated independently in booths. Each sample was assessed three times per person in a randomised order. Specific attributes were rated on a 0-15 scale, with anchors of ‘none’ and ‘intense’ placed at each end of the scale.
All data was entered data directly into a computer program to enable efficient data collection and analysis. Analysis of Variance (ANOVA) was performed to determine whether sensory differences between products were significant.
Results
An overview of the sensory characteristics for the fish fillets are presented in the sensory profile plot of average panel scores.
Fresh fish samples were perceived with stronger overall aroma and overall taste, the least meaty feel and a slightly sour and metallic aftertaste. Freezer method A affected fish fillets with a perception of meatier texture and more intense canned corn and boiled potato flavours. Freezer method B produced slightly more fibrous fish samples with the least intense overall aroma and taste intensity.
Note: All figures are for demonstration only.
Contact:
Andrew Barber
Principal Scientist
E-mail: andrew.barber@sa.gov.au Phone: +61 8 8303 9342 / 0407 793 872
Sensory Facility: Wine Innovation West Building, Hartley Grove, Urrbrae, South Australia 5064
