SOP: Descriptive Flavour Profile Test

GIFSQ — Global Institute for Food Safety & Quality

Principle

A specially trained panel expresses the sample characteristics in common terms, and the intensity of each characteristic is expressed on an agreed scale. The panel performs a detailed qualitative and quantitative analysis of the food. This descriptive method is used in new product development, product improvement and storage studies.

Apparatus required

• Individual judging booths (identical, uniformly illuminated), each fitted with drinking water, a glass, clean towels and a basin or receptacle for expectoration
• Stainless steel, glass or china serving dishes and cups; plain serving trays; small stainless steel forks and spoons; watch glasses as covers; glass-stoppered bottles for odour tests (4 oz size)
• The panel: a trained panel of 3–6 members, given a still higher degree of training than the ordinary difference-test panel, for the detailed qualitative and quantitative analysis of complex natural and processed foods; such panels are constituted of small numbers and are principally used in research and development
• Agreed descriptive terms and the intensity scale, recorded for the panel’s use

Sample preparation

Prepare the samples in exactly the same manner. Code the samples with three- or five-digit numbers. Present 1–5 samples per session.

Procedure

Present the coded samples to the trained panel

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The panel examines each sample for its flavour characteristics and describes them in the agreed common terms

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The panel rates the intensity of each characteristic on the agreed scale

Interpretation of results

The sample characteristics expressed in common terms, with intensity values on the agreed scale, constitute the flavour profile. Use the profiles for new product development, product improvement and storage studies.

Precautions

• Give the panel the higher degree of training required for detailed qualitative and quantitative analysis before the test; periodically give refresher training and tests.
• Conduct judging in individual booths so that judgements are independent; allow no communication between panel members except consultation with the panel leader on any point of doubt.
• Test in the hour after a normal meal (e.g., 10.00 a.m. to 12 noon, or 3 to 5 p.m.).
• Panel members should not smoke or chew pan or supari for at least half an hour before the test.
• Judge quickly but not hurriedly; make odour observations by sniffing before tasting.
• Allow retesting, but avoid prolonged testing; tasters may swallow or spit out samples, and should rinse between samples (or use bread or puffed rice) to remove a strong flavour.

References

Ranganna, S., Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 2nd edition.