EURL-NRL-FCM Workshop on Sensory Science for food contact materials - - PowerPoint PPT Presentation
EURL-NRL-FCM Workshop on Sensory Science for food contact materials safety Experience as a third party laboratory specialised in sensory testing for the food and drinks industry Peter Burgess, Head of Consumer & Sensory Sciences 29 th
Peter Burgess, Head of Consumer & Sensory Sciences 29th November 2011
Agrochemical Suppliers Primary Producers Caterers Retailers Distributors and Importers Equipment Suppliers Food and Drink Manufacturers Packaging Suppliers Plant Breeders Ingredient Suppliers Governmental Organisations and Local Authorities Universities and Technical/Research Centres
The Consumer & Sensory Sciences team at the Chipping Campden site is organised across three primary areas of activity:
Consumer Research & Market Insight Services. Sensory Services (focus of presentation). Sensory Analytics. Specialist teams covering the brewing
sector are located at our Nutfield site and in Europe at our centre in Budapest, Hungary.
The focus of the Sensory Services team is on applying objective sensory test methods to understand the product in the context of ….
Three broad test approaches undertaken:
In the context of FCM, the primary tests we are asked to apply are Discrimination tests as follows:
Containers for Food Products DIN 10955 June 2004
Triangle Test BS, ISO 4120:2007
specified time the treated food is compared with a quantity of the same food stored without the test material using Triangle Test for Similarity. (Triangle Test is preferred for arbitration purposes – good statistical evaluation methods and useful where sensory intensities are relatively small).
Test food examples
Preparation of Storage Test
(20x20cm) with known area of packaging placed on both tiles to create a double contact ‘sandwich’
glass tanks (8.5L capacity) and sealed
agreed with the client typically ambient, 230 C, dark room for 24/48 hours depending on test materials
strips; placed into glass tank (8.5L capacity) so that it surrounds the container (glass bowl) into which the food has been placed.
agreed with the client typically ambient, 230 C, dark room for 24/48 hours and, for certain materials, at a specified humidity (75%). Test for Potential Taint due to Atmospheric Transfer from Materials Also based on: EN 1230-2:2001 Paper and board intended for contact with foodstuffs
All evaluations are carried out in a specially designed testing facility, which has controlled lighting, heating and ventilation. Reference: Sensory Analysis – General guidance for the design of test rooms BS ISO 8589:2010
Triangle Test for similarity. Reference: Sensory Analysis – Methodology – Triangle Test BS ISO 4120:2007 In a triangle test, a set of three samples are presented to assessors and are informed that two of the samples are alike and that one is different. The assessors are instructed to test in the order presented and report which sample they believe is different, even if the selection is based on a guess. Samples are presented using three digit blinding codes following the experimental design of the test. For testing for similarity, a minimum of 30 assessors should be selected – the number of correct samples is counted and significance determined by reference to statistical tables. (Test sensitivity is a function of three values – α-risk,β-risk and pd (maximum allowable
proportion of distinguishers).
Selected Assessors (triangle test). Reference: Sensory Analysis – Methodology – Triangle Test BS ISO 4120:2007 Assessors are selected from the in-house trained triangle test panel. Assessors are screened via:
Regular checks with each assessor with four triangle tests (on spiked samples with known differences) and must pass three out of four tests to continue as an assessor.
Basic Tastes Training - 1.5ltr bottled water Citric Acid (Acid) 0.9g Sodium Chloride (Salt) 3.0g Sucrose (Sweet) 16.0g Quinine Sulphate (Bitter) 0.03g Caffeine (Bitter) 0.3g Blank (Water) Nil Odours x 5 (mint, lime, clove, floral and candyfloss), Spiking and consist of the four basic tastes (sweet, salt, acid and bitter). Some suggested in-house concentrations are: Citric acid in 20% orange squash (2.5g/L); Citric acid in orange juice (6g/L) Sugar in grapefruit or pineapple (100g/L); Sugar in apple (50g/L) Sugar in orange juice (40g/L); Sugar in orange squash (60g/L) Salt in peas (2g/L); Salt in carrots (8g/L)
Selected Assessors (triangle test).
References.
EN 1230-1:2001, Paper and board intended for contact with foodstuffs – Sensory Analysis Part 1:Odour EN 1230-2:2001, Paper and board intended for contact with foodstuffs – Sensory Analysis Part 2: Off- flavour (taint). DIN 10955:2004, Sensorishe Prűfungen – Prűfung von Packstoffen und Packmitteln fűr Lebensmittel. Deutsche Normen (Sensory Analysis – Testing of packaging materials and packages for foodstuffs) BS ISO 4120:2007 – Sensory Analysis – Methodology – Triangle Test BS ISO 8589:2010 – Sensory Analysis – General guidance for the design of test rooms BS ISO 6658:2005 – Sensory Analysis – Methodology – General Guidance BS ISO 8586-1: 1993 – Assessors for sensory analysis – Guide to the selection, training and monitoring
BS ISO 8586-2: 1993 – Assessors for sensory analysis – Guide to the selection, training and monitoring
Contact details: Peter Burgess Head of Department Consumer & Sensory Sciences T: +44(0) 1386 842122 E: p.burgess@campden .co.uk