Researchers from the University of Granada have produced robust evaluation parameters for category scales used in assessing the sensory attributes of Spanish dry-cured ham, such as its saltiness, the sheen of the fat, and marbling, among others.
This sensory panel, similar to those that have long existed for other food and drink products such as virgin olive oil or wine, is of great interest to the meat industry.
Researchers from the Department of Analytical Chemistry at the University of Granada (UGR) have proposed a new methodology to validate sensory panels for Spanish dry-cured ham. Such panels will help improve the formula for this product, ensuring it appeals to the consumer and is thus successful in the market.
Their study, published in the journal Meat Science, is the first scientific paper of its kind to describe how to create and validate a sensory analysis panel for Spanish dry-cured ham.
This sensory panel, similar to those that have long existed for other food and drink products such as virgin olive oil or wine, establishes category scales to assess the various attributes of this ham, such as its saltiness, the sheen of the fat, and marbling, among others. This new approach is of great interest to the meat industry.
In an increasingly competitive global market, firms conduct sensory evaluation of foods to help them make strategic decisions regarding quality control and consumer preferences. Sensory analysis is the assessment of the perceivable characteristics or organoleptic properties of a food, known as “attributes”. There are two ways to approach sensory evaluation: scientific sensory analysis and hedonic tests.
In recent years, the use of sensory analysis panels or tasting panels has increased to characterise a specific food or to ensure compliance with particular requirements and thus certify food production of a special quality: Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI).
These quality marks are based on different types of parameter that each producer sets out in a specifications statement. It is not sufficient to define the parameters that each food has to present; rather, the producer has to prove to the relevant official body that each parameter complies with the value set out in these specifications. Among these parameters are, typically, sensory attributes.
In general terms, a sensory panel is a group of assessors who have been specially selected and trained for the job and who meet to conduct a sensory analysis of a given product under controlled conditions. The process of creating a specialised sensory analysis panel is carried out over the course of several tests among a pool of candidates. The process entails Recruitment; Selection; Training; and Qualification of the assessors. Candidates who pass all the tests are then specifically trained and qualified to practice as “Expert sensory assessors or tasters”.
The panel members apply an appropriate scientific methodology to arrive at their results and conclusions, by agreement or consensus. Once a panel is created, validation is necessary to ensure the reliability of the values obtained.
A new methodology
“Up until now, there had been no specific protocols describing how to perform such a validation, so the main objective of this paper was to propose a new methodology for validating tasting panels,” the authors explain.
In the case of the sensory analysis of dry-cured ham and other types of food, the data provided by the taster and subsequently by the panel derives from sensory category scales rather than continuous scales—that is, the assessors assign a value to each category.
For instance, to sensorially evaluate the ‘saltiness’ attribute, the taster had to choose between: (1) not salty; (2) a little salty; (3) salty; and (4) very salty. Each score belongs to a category of “saltiness”, meaning that a category of 3.6 for saltiness, for example, is not feasible. The statistical methodology applied for this type of data is less well-known and is not usually implemented in statistical programmes.
The objectives of this paper were to describe how a sensory analysis panel for dry-cured ham is created, and to propose a suitable statistical methodology for validating the sensory method, when the attribute is being measured on a category scale rather than a continuous scale. In this regard, the researchers propose the use of robust statistics for evaluating the accuracy (precision and trueness) of each taster and of the panel overall.
The proposed methodology can be applied to all food sensory analysis panels that use this type of category scale.
Bibliography:
Antonio González-Casado, Ana María Jiménez-Carvelo, Luis Cuadros-Rodríguez, ‘Sensory quality control of dry-cured ham: A comprehensive methodology for sensory panel qualification and method validation’, Meat Science 149, March 2019, 149–55.
Photo captions:
UGR researchers have proposed a new methodology to validate tasting panels for Spanish dry-cured ham. This will help improve the formula for this product, ensuring it appeals to the consumer and is thus successful in the market. (PHOTO: WIKIPEDIA).
Ham-tasting (sensory evaluation) conducted by the UGR scientists.
Media enquiries:
Antonio González Casado
Department of Analytical Chemistry, University of Granada
Tel.: +34 958 240 799
Email: agcasado@ugr.es
