Setting standards in sensory analysis

Abstract

Food Science and TechnologyVolume 35, Issue 3 p. 13-16 IFST NewsFree Access Setting standards in sensory analysis First published: 16 September 2021 https://doi.org/10.1002/fsat.3503_20.xAboutSectionsPDF ToolsExport 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 A review paper by the IFST Sensory Science Special Interest Group (SSG) Sensory analysis is an important tool for consumer-driven development, production and distribution of food products with consistently high sensory quality. Setting and maintaining good sensory standards is a commercial necessity. Standards in sensory testing are upheld through international standards documents, sensory laboratory accreditation and guidelines for safe and ethical testing. Products need to conform to particular sensory profiles, such as delivering the sensory characteristics required for protected designation/geographical indication or meeting sensory manufacturing specifications. Sensory professionals require good quality training through accredited courses with formal examinations as a means of demonstrating their expertise. This review describes the strategies used to set good sensory standards in the UK and globally. International standards Standards in sensory analysis are used by manufacturers, agencies and academics to facilitate consistent, reliable and safe sensory testing of products. Global sensory standards are managed by the International Standards Organisation (ISO) Committee ISO/TC34/SC12 on Sensory Analysis, whose scope is ’standardisation in the field of food sensory analysis that includes vocabulary, general directives, selection and training of sensory analysis assessors and the methodology to carry out the different tests, including materials and apparatus specification used in the laboratory’. The committee has 26 participating countries and 26 observing countries, and has published 31 sensory standards1. Sensory standards in the UK are managed by the British Standards Institute (BSI) Committee AW/012 on Sensory Analysis, working under the direction of the BSI Standards Policy and Strategy Committee, and as part of ISO/TC 34 Food products. AW/012 is an ISO mirror committee responsible for preparing the UK input to ISO/TC 34/SC12 to develop standards for sensory analysis. It comprises representatives of organisations with an interest in sensory analysis, such as societies, institutes, universities, colleges, independent research associations, accrediting/awarding bodies, etc. and independent co-opted individuals with specialist technical expertise. Another notable body setting sensory standards is the ASTM Committee E18 on Sensory Evaluation, formed in 1960, which develops US standards and is a member of ISO/TC34/SC12. There are around 240 members of the committee which manages 31 sensory related standards2. The committee is split into ten technical subcommittees each looking after a specific area, such as Sensory Theory and Statistics, Terminology and Food and Beverage Evaluation. Recent standards include sensory panel performance (E3000) and a useful guideline for running small group evaluations (E3093). Standards currently in development include communicating sensory panel performance (WK49780), a guide to help select (rapid) sensory characterisation methods and a standard detailing the various temporal methods now available to the sensory scientist (WK62959). Sensory panellists tasting in sensory booths Courtesy Sensory Dimensions A sensory laboratory, above right Courtesy Sensory Dimensions The ISO Standards Development Process takes 18 to 36 months and has the following stages: 1 Proposal stage: a proposal to introduce the standard and identify any related issues is made available for public comment, via the BSI Standards Development Portal in the UK, and submitted to the committee for vote. 2 Preparatory stage: a working group of experts set up by the committee prepares a draft. 3 Committee stage: the draft is shared with the committee for comment and voting. 4 Enquiry stage: the draft is made available for public comment and circulated to ISO members to vote and comment within 12 weeks. If technical changes are introduced, an approval stage is necessary. An urgently-required standard can be fast tracked to the enquiry stage. 5 Approval: a final draft is circulated to all ISO members for an eight week vote. 6 Publication as an International Standard. ‘Accreditation of sensory testing laboratories follows the general requirements for all testing and calibration laboratories as defined in ISO/IEC 17025. Several new ISO sensory standards have been published recently. One of these, Sensory analysis — Guidance on substantiation for sensory and consumer product claims, ISO 20784:20213 gives comprehensive information to help companies collect data to substantiate sensory claims. The ISO Sensory Science group (with input from BSI AW/12) is also currently reviewing and rewriting Sensory analysis – General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors, ISO 8586:2012. Screening tests are now included for all modalities and the focus is not only on training panellists for descriptive analysis but for many other sensory methods. The sections on training panellists to use scales and the training of expert assessors have also been expanded. Examples of products to use for panel screening and training have been updated to include both non-food and food examples. Sensory laboratory accreditation Accreditation of sensory testing laboratories follows the general requirements for all testing and calibration laboratories as defined in ISO/IEC 170254. Very helpful and specific guidance for sensory units carrying out objective tests is contained within the European Accreditation (EA) document 4/09 G 20175 (currently in revision). Objective tests include discrimination methods and descriptive techniques, e.g. profiling/descriptive analysis. Sensory laboratories are often recognised by their unique design, but sensory accreditation is about much more than the physical environment. Indeed, it is not necessary to have a text-book style sensory facility. Guidance on the design of test rooms can be found within BSI and ISO standards6. Central to accreditation is demonstration of consistency and reproducibility to ensure repeatability of results within specified margins of error. This includes having documented procedures for each process element and maintaining a comprehensive audit trail. For example: • Samples: receipt, storage, handling, preparation, coding, serving, traceability of data. • Assessors: selection criteria, training processes and records, regular validation of performance at both an individual and panel level. • Method: documented procedure with evidence of adherence. • Staff: appropriate training for tasks carried out, regular reviews of performance. • Data: use of appropriate data analysis, presentation techniques and reporting styles. Some subjective tests can be accredited where they produce a numerical outcome, e.g. preference tests. In this case, the elements relating to assessor selection, training and performance should reflect market research requirements. In the UK, UKAS accredits sensory laboratories. A sensory facility may wish to accredit just one of its commonly used methods, but it is reasonable that UKAS would expect generic practices, such as sample handling, to be used across all applications in that facility and not just for the method being assessed. Sensory laboratories may adopt their own accreditation methods based on quality standards within their wider businesses. In this case, it is recommended they cross reference with the ISO and EA Guidelines to check that all key points have been considered. When planning a sensory or consumer test, it is imperative to ensure that what you are asking participants to do is ethical. Ethical and safety standards When planning a sensory or consumer test, it is imperative to ensure that what you are asking participants to do is ethical. At the heart of ethics is ensuring that the rights, dignity, safety, health and wellbeing of participants are respected and that they are able to make an informed decision on whether to take part. A risk assessment of all aspects of a test must be carried out by an appropriately trained person and should consider participants, protocol and test products (e.g. chemical, physical and microbiological risks); risks must be minimised. Participants must be volunteers, in good health, who meet the specific study inclusion criteria. They should give informed consent to participate in a study and be allowed to withdraw at any time, without penalty or having to give a reason. Their expected role should be described in sufficient detail to allow them to make an informed decision about whether to take part, but information provided should not bias the study. They must also be given information about any risks from taking part (e.g. list of allergenic ingredients), how their data and personal information will used and retained, whether any aspects of the testing will be video and/or audio recorded, confidentiality requirements and details about reimbursements or payments for participation. Participants must sign a declaration that they understand the purpose of the study and what is expected of them, they have been given an opportunity to ask any questions, they fit the recruitment criteria and they understand the confidentiality requirements. Participant recruitment procedures should be designed to identify known health problems, underlying conditions, allergies and intolerances. It may also be necessary to include a medical assessment and clearance to participate. For those participating in regular testing/panels, long-term risks should be considered (e.g. weight gain from testing calorific foods) and regular health reviews, e.g. annual health assessments, may be recommended to ensure they remain fit to participate. Guidelines for Ethical and Professional Practices for the Sensory Analysis of Foods7 by the IFST Sensory Science Special Interest Group provides further information. Sensory quality standards for products Evaluation and monitoring of product quality is an important application area for sensory analysis. There are several international standards and recent initiatives to note. ISO 20613:20198 gives guidance for the implementation of sensory analysis programmes in quality control (QC), including general elements and procedures, such as establishing sensory standards, selecting assessors and training a sensory panel, methods, and presentation of data. Protected designation of origin (PDO) and protected geographical indication (PGI) certification identify food and drink products that originate in a specific place, region or country, and whose quality or other characteristics are essentially attributable to their geographical environment or origin9. A few examples include Parmigiano Reggiano cheese, Melton Mowbray pork pie and Welsh laverbread. Some protected designation of origin (PDO) and protected geographical indication (PGI) products Courtesy Sarah Kemp PDO/PGI product specifications must include the main ‘organoleptic’ characteristics showing the product's specific character10. In 2021, the PDO working group of the European Sensory Science Society (E3S), of which the IFST SSG is a national member, will publish Guidelines for Sensory Analysis of Protected Designation of Origin Food Products and Wines. Wine tasting Courtesy Sarah Kemp Although as of 2021 the UK has its own geographical indication scheme11 and the E3S guidelines are specific to the EU context, the general approach in the UK should be broadly consistent. But it should be noted that because of the current UK PDO/PGI context (often small producers and less established producer organisations are involved) the guidelines may represent aspirational best practice. Standards in sensory science education The IFST SSG recognised that a formal sensory qualification greatly enhances the credibility and professional status of those working in this field. As a starting point, it felt that consistent standards and proper guidance about the quality and content of courses were required. Therefore, in 2006, the IFST started to accredit course providers in the UK to run a one-day sensory science foundation course. A syllabus for an intermediate course was introduced the following year. Both courses include an optional examination and those who pass or gain a credit receive a certificate from the IFST providing individuals with tangible benefits. Since the inception of the courses, many things have changed. In 2006 there was only one course provider, Campden BRI, but today we have almost ten providers including sensory agencies, research facilities and universities. The original syllabuses have been reviewed and updated by the Accreditation and Education (A&E) working group of the SSG, which is responsible for the management of these courses and examinations. The IFST is now offering accreditation to any organisation worldwide wishing to run these sensory science courses. An advanced level, the Register of Sensory Scientists, was introduced in 2014. This advanced level, with its associated designatory letters, RSensSci, offers valuable professional recognition for sensory scientists and is the only qualification of its kind in the world. Achievement of this award also gives the holders Chartered Scientist status. Conclusions The UK is at the forefront of developing and upholding standards in sensory analysis, including those related to sensory education and safe and ethical sensory testing. The IFST is constantly striving to set and maintain the highest standards through a passionate and dedicated group of volunteers: the IFST SSG. Contributors from the IFST Sensory Science Special Interest Group (SSG): Sarah E Kemp, Sarah Kemp Consultancy; Carol Raithatha, Carol Raithatha Ltd; Lauren Rogers, freelance sensory scientist; Tracey Sanderson, Sensory Dimensions Ltd and Victoria Whelan, British American Tobacco. The SSG has working groups in Education and Accreditation and Professional and Ethical Standards. If you are interested in participating, please contact Stephanie Mitchell (Chair) via the IFST. BSI Committee AW/012 on sensory analysis is looking for new member trade bodies, academic institutions, associations, societies, accrediting/awarding bodies etc. in food and non-food areas to help develop standards. There is also scope for individuals with a particular interest or specialism to be co-opted on to the committee. If you (or your organisation) are interested in joining the committee, please contact Sarah Kemp (Chair) via the IFST. For more information on becoming an accredited course provider please see: ifst.org/organisations/accreditation-schemes/sensory-training-accreditation For more information on RSensSci please see: ifst.org/career-development/professional-recognition/register-professional-sensory-scientists References 1https://www.iso.org/ics/67.240/x/ 2https://www.astm.org/COMMIT/SUBCOMMIT/E18.htm 3ISO 20784:2021: Sensory Analysis — Guidance on Substantiation for Sensory and Consumer Product Claims. Available at: https://www.iso.org/standard/69080.html (accessed 1 June 2021). 4ISO/IEC 17025: General Requirements for the Competence of Testing and Calibration Laboratories. Available at: https://www.iso.org/publication/PUB100424.html (accessed 1 June 2021). 5EA-4/09 G 2017: Accreditation for Sensory Testing Laboratories. Available at: https://european-accreditation.org/wp-content/uploads/2018/10/ea-4-09-g-rev02-february-2017.pdf (). 6ISO 8589:2007: Sensory analysis – General guidance for the design of test rooms. Available at: https://www.iso.org/standard/36385.html (accessed 1 June 2021). 7 Institute of Food Science and Technology (2020) Guidelines for Ethical and Professional Practices for the Sensory Analysis of Foods. Available at: https://www.ifst.org/membership/networks-and-communities/special-interest-groups/sensory-science-group/ifst-guidelines (accessed 1 June 2021). 8ISO 20613:2019: Sensory Analysis. General Guidance for the Application of Sensory Analysis in Quality Control. Available at: https://www.iso.org/standard/68549.html (accessed 1 June 2021). 9Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs. Available at: https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A02012R1151-20191214 (accessed 1 June 2021). 10https://www.gov.uk/government/publications/apply-for-pdo-or-pgi-protection-for-a-food-or-drink-name-in-the-uk 11https://www.gov.uk/guidance/protect-a-geographical-food-or-drink-name-in-the-uk Volume35, Issue3September 2021Pages 13-16 ReferencesRelatedInformation