Sensory Evaluation: A Strategic Tool for Introducing New and Improved Agricultural Products.

Abstract

Journal of Food ScienceVolume 84, Issue 12 p. 3318-3318 EditorialFree Access Sensory Evaluation: A Strategic Tool for Introducing New and Improved Agricultural Products First published: 13 December 2019 https://doi.org/10.1111/1750-3841.14990AboutSectionsPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat In food manufacturing, sensory evaluation plays a critical role at multiple stages of the product development or improvement cycle. Sensory scientists utilize a variety of techniques such as descriptive analysis (DA) with a trained panel to generate precise, written descriptions of the aroma, flavor and texture of a product or products. These data provide valuable feedback to product developers for optimizing formulations through ingredient and processing changes. Consumer testing may be conducted at various stages of the cycle (beginning, middle, and end), but is crucial prior to marketing to determine if the products are acceptable to consumers and meet their needs and expectations. Generally speaking, sensory evaluation has been underutilized in supporting the introduction of new and improved agricultural products. The breeding and selection of cultivars is typically focused on improving horticultural traits and post-harvest performance, with plant breeders, growers, distributors, and retailers determining which varieties ultimately reach the marketplace. What is often left behind in this process is a critical understanding of the sensory characteristics of these varieties and whether consumers will like and purchase them. Fortunately, this situation is changing. Recent work from around the globe highlights the important insights that sensory evaluation brings to the introduction of new plant varieties. For example, in the U.K., Bell, Methven, Signore, Oruna-Concha, and Wagstaff (2017) used DA and comprehensive chemical analyses to characterize the sensory and phytochemical profiles of new varieties of rocket (arugula). Simons et al. (2019) characterized unique and underutilized orange varieties grown in California by linking sensory attributes to flavor chemistry and consumer acceptance. A collaboration between researchers in Malawi and the U.S. used DA and GC-MS profiling to assess fresh-roasted peanut varieties for different applications (Gama & Adhikari, 2019). The Feature Article by Swegarden, Stelick, Dando, and Griffiths (2019) in this volume of the journal entitled, “Bridging sensory evaluation and consumer research for strategic leafy Brassica (Brassica oleracea) improvement”, is a primary example of thoughtful selection and skilled use of the sensory evaluation toolbox to complement a breeding program. Here, the authors used qualitative methods upfront to assess consumer attitudes and reactions to kale varieties in home use tests and focus groups. This was followed by lexicon development (standardized sensory language) for 15 varieties of kale by a trained DA panel. Using precise sensory language, the trained panel identified noticeable sensory differences among the varieties. This information was then linked with data from a consumer central location test to understand consumer preferences and to identify drivers of liking. Admittedly, not all researchers have these many tools and resources at their disposal. Nevertheless, this study underscores the value of using a strategic approach for cultivar selection that integrates human sensory perceptions and hedonics into the breeding program. This study serves as a model for a “breeder-to-consumer” strategy that can be broadly applied to different categories of new, improved, and underutilized crops. Sincerely, Beverly J. Tepper, Ph.D. Scientific Editor, JFS Sensory & Consumer Sciences References Bell, L., Methven, L., Signore, A., Oruna-Concha, M. J., & Wagstaff, C. (2017). Analysis of seven salad rocket (Eruca sativa) accessions: The relationships between sensory attributes and volatile and non-volatile compounds. Food Chemistry, 218, 181– 191. https://doi.org/10.1016/j.foodchem.2016.09.076 Gama, A. P., & Adhikari, K. (2019). Sensory characterization of dominant Malawi peanut varieties after roasting. Journal of Food Science, 84, 1554– 1562. https://doi.org/10.1111/1750-3841.14641. Simons, T. J., McNeil, C. J., Pham, V. D., Hyuk Suh, J., Wang, Y., Slupsky, C. M., & Guinard, J-X. (2019). Evaluation of California-grown blood and Cara Cara oranges through consumer testing, descriptive analysis, and targeted chemical profiling. Journal of Food Science, 84, 3246– 3263. Swegarden, H., Stelick, A., Dando, R., & Griffiths, P. D. (2019). Bridging sensory evaluation and consumer research for strategic leafy Brassica (Brassica oleracea) improvement. Journal of Food Science, 84, 1– 17. https://doi.org/10.1111/1750-3841.14831 Volume84, Issue12December 2019Pages 3318-3318 ReferencesRelatedInformation