Angela Savino
In collaboration with: Gian Luigi Marcazzan, Massimiliano Magli, Lucia Piana e Mariassunta Stefano
Milano 2 Ottobre 2015
SENSORY ANALYSIS
uses
• evaluate of botanical origin
• identify and quantify defect
(fermentation, impurities, taint odours and flavours)
• define product standards and
controls of the botanical
denominations
• consumer preference/aversion
studies
proposed method by IHC
• descriptive semi-quantitative method • “yes/no” classification method
L. Piana, L. Persano Oddo, A. Bentabol, E. Bruneau, S. Bogdanov, C. Guyot Declerck, (2004),”Sensory Analysis Applied to Honey: State of the Art” Apidologie 35 – Special Issue
ISO 4121:2003
descriptive semi-quantitative method
“yes/no” classification method
ISO 6658:1985
New method proposed
Profile method
0
2
4
6
8
10odour
floral
fruity
warm
aromatic
chemical
vegetal
animal
sweetness
acidity
bitterness
saltiness
G. Marcazzan, M. Magli, L. Piana, A. Savino, M.A. Stefano, (2014) “Sensory profile research on the main Italian typologies of monofloral honey: possible developments and applications” Journal of Apicultural Research 53(4): 426-437
DEFINING THE
SENSORY PROFILE
ACACIA
Robinia pseudoacacia
UNI 11382:2010
Definizione, requisiti e metodi analisi
CITRUS
Citrus spp.
UNI 11384:2010
Definizione, requisiti e metodi analisi
CHESTNUT
Castanea sp.
UNI 11376:2010
Definizione, requisiti e metodi analisi
HONEYDEW
HONEY
UNI 11382:2010
Definizione, requisiti e metodi analisi
EUCALYPTUS
Eucalyptus sp.
UNI 11383:2010
Definizione, requisiti e metodi analisi
1. Defining a methodological process
2. Selecting qualifying descriptors from literature
3. Training for the tasters in the use of the
evaluation forms which were to be
implemented
Based on the International Olive Council documents:
COI/T.20/Doc. no. 22 November 2005
COI/T.20/Doc. No 15/Rev. 4 November 2011
METHOD FOR THE ORGANOLEPTIC ASSESSMENT
OF EXTRA VIRGIN OLIVE OIL APPLYING TO USE A
DESIGNATION OF ORIGIN
Defining a methodological process
SENSORY ANALYSIS OF OLIVE OIL – METHOD FOR
THE ORGANOLEPTIC ASSESSMENT OF VIRGIN
OLIVE OIL
30 to 40 g of sample
Room temperature
(20-27 °C)
Session of four samples
SENSORY TEST
Selecting qualifying descriptors from literature
GLOSSARY
Odour and aroma wheel
Piana et al., (2004),”Sensory Analysis Applied to Honey: State of the Art” Apidologie 35 – Special Issue
UNI 2010
Tactile
Colour
CHARACTERISTICS
Attribute Definition
Global odour/aroma
intensity
Strength of the stimuli perceived by the olfactory receptors via
nasal and retro-nasal
Floral Odour/aroma that recalls flowers
Fruity Odour/aroma that recalls fruit
Warm Odour/aroma that recalls food characterised by sweet flavour
Aromatic Odour/aroma which recalls something fresh, balsamic, cosmetic, not
necessarily related to food products
Chemical Odour/aroma generally not related to food products, characterised
by a certain degree of aggressiveness
Vegetal Odour/aroma which recalls non-aromatic plants
Animal Odour/aroma which recalls the animal world or degradation
Sweetness Organoleptic attribute of pure substances (such as sucrose) or
mixture which produces the sweet taste
Acidity Organoleptic attribute of pure substances (such as tartaric acid) or
mixture which produces the acid taste
Saltiness Organoleptic attribute of pure substances (such as sodium chloride)
or mixture which produces the salty taste
Bitterness Organoleptic attribute of pure substances (such as caffeine) or
mixture which produces the bitter taste
qualitative descriptors for the sensory profile study
APPLIED METHOD:
Samples underwent 11 to 13 samples for each unifloral typology were studied
Pollen analysis
Preliminary sensory judgment by “yes/no” classification method
Olfactory and olfactory-gustatory characteristics
Gustatory characteristics
Training for taster in the
use of the evaluation
forms which were to be
implemented
STATISTICAL EVALUATION
0
1
2
3
4
5
6
7
8
9
10
ACACIA HONEY
mean
min
max
0,02,04,06,08,0
10,0odour
floral
fruity
warm
arom…
chem…vegetal
animal
swee…
acidity
bitter…
saltin…
STATISTICAL EVALUATION
0
1
2
3
4
5
6
7
8
9
10
CITRUS HONEY
mean
min
max
0,0
2,0
4,0
6,0
8,0
10,0odour
floral
fruity
warm
aromatic
chemical
vegetal
animal
sweetness
acidity
bitterness
saltiness
STATISTICAL EVALUATION
0
1
2
3
4
5
6
7
8
9
10
EUCALYPTUS HONEY
mean
min
max
0,02,04,06,08,0
10,0odour
floral
fruity
warm
aroma…
chemi…
vegetal
animal
sweet…
acidity
bittern…
saltin…
STATISTICAL EVALUATION
0
1
2
3
4
5
6
7
8
9
10
CHESTNUT HONEY
mean
min
max
0,02,04,06,08,0
10,0odour
floral
fruity
warm
arom…
chem…
vegetal
animal
sweet…
acidity
bitter…
saltin…
STATISTICAL EVALUATION
0
1
2
3
4
5
6
7
8
9
10
Tito
lo a
sse
HONEYDEW HONEY
mean
min
max
0,02,04,06,08,0
10,0odour
floral
fruity
warm
aromatic
chemical
vegetal
animal
sweetn…
acidity
bittern…
saltiness
Table of results
VALIDATION OF THE DESCRIPTIVE PROFILE METHOD
multivariate analysis of variance confirmed the ability of this method to distinguish between the studied honey types
Multivariate Analysis of Variance: P-values for the Hotelling’s T2 test
PCA
all the sensory attributes play an important role in discriminating the five unifloral honey typologies
Loading plot of the Principal Component Analysis (PCA) of honeys and their sensorial attributes: B= Acacia, C=Citrus, Ch=Chestnut, E=Eucalyptus, H=Honeydew.
DEFINING THE LIMITS
0
1
2
3
4
5
6
7
8
9
10
ACACIA HONEY
0
1
2
3
4
5
6
7
8
9
10
CITRUS HONEY
0
1
2
3
4
5
6
7
8
9
10
EUCALYPTUS HONEY
0
1
2
3
4
5
6
7
8
9
10
CHESTNUT HONEY
0
1
2
3
4
5
6
7
8
9
10
HONEYDEW HONEY
TESTING THE METHOD
0
1
2
3
4
5
6
7
8
9
10
ACACIA HONEY
CONFORM
0
1
2
3
4
5
6
7
8
9
10
ACACIA HONEY
NOT CONFORM
CONCLUSIONS
• A sensory profile for five honey types has been achieved and limits for the attributes have been fixed
• The method can be used for checking the botanical declaration of the five honeys studied
• The method can be used to create other honey reference profiles useful in the characterization and evaluation of conformity
NEW TOOLS
• Validation of the method
• New panels have been created
• Organization of Proficiency testing
Thank you for your attention
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