EFPP_Lecture class_Chapter 2

Chapter 2. Dimension of food: product acceptability and palatability

In this chapter, is about the dimension of food: product acceptability and palatability, which talks more about the process and key components of conducting a sensory evaluation test such as the evaluation of sensory properties of food, various sensory test used for evaluation of food acceptability, conduct an appropriate sensory test to use in evaluation and how to describe the characteristics of food products in the correct terminology.😮

As I helped out Dr Chong in her R&D project, I was able to relate my experience to this chapter 2. For example, when we were helping for doing the sensory evaluation test for the sample of the project, we prepare the sample by making sure all the samples have the same or constant sizes and there are a lot of other details such as the marking of the samples using a random number that lacking meaning. In this chapter, I understand more clearly and deeply imprinted in my mind the theory behind and the importance of why we need to practice all these details such as the sample sizes, samples code, sample presentation, etc...🙆

I have learned that there are various types of sensory test such as paired comparison, triangle tests, and duo-trio test. Each test is applied depends on the aim or objective of the study. For example, if I want to create something that is similar to the original product with a different ingredient, I probably will use triangle test to let the panellists find out which is the odd sample among the three samples provided without giving a reference. So panellist will really try out to find the odd one, but if the result comes out is they couldn't identify the odd one and gave the "wrong answer" (which means most of them pointed out the original sample is the odd one), then the objective of the study is achieved. 👍

An example of sensory triangle test which contains the elements learned in chapter 2.
Elements involving the instructions and sample code that does not have any meaning.
However, it still lacks some details like panellists' name/no., date, and question.

Then, I also have learned that there are different levels of sensory evaluation test such as discrimination test, affective/hedonic test as well as a descriptive test. This is very useful to me in the future for conducting a sensory evaluation of food products, for example, the steamed bun project for EFPP subject👌 and when creating a new food product to a new market. 

There are 5 different expressions.
But when they are converted into numbers and make into a scale, it is called 5-point hedonic scale.

However,  the only challenge or difficulty I faced is the terminology of food sensory characteristics or attributes because I am not really good at English and I am lack of confidence as my English is very poor. There are some special words to describe a condition of the food appearance that I rarely used, so when I saw these words, I have to search the meaning of the word in the dictionary. I am still on the process of learning those adjectives by reading more articles.😡

Last but not least, I think I have learned so much in this chapter. It is important to understand the reason behind why we are practising those particular test or follow particular steps when conducting a sensory evaluation. And also keep reading to keep myself learn more vocabulary and adjectives. This chapter is very useful in my future career.😊