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New directions in Sensory Science: the Role of Sensory Science Societies
Prof. Erminio Monteleone
erminio.monteleone@unifi .it
Person Product
Nature of sensory science
By Magni Martens 1998
erminio.monteleone@unifi .it
Sensory
Consumer affective or
other holistic responses
Socio-demographic Socio-cognitive
and other consumer data
Product composition
The four data blocks relevant in applied sensory studies
Extrinsic properties (brand, packaging..)
Context (environmental/situational)
Segmentation
erminio.monteleone@unifi .it
Sensory data
LIKING Socio-demographic
Product composition
data
Before 1990. Focus on: 1. sensory characterization 2. relationship between sensory and chemical variables
1990-2000 Focus on 1. Sensory characterization 2. Internal and External preference maps
The four data blocks relevant in applied sensory studies
erminio.monteleone@unifi .it
A European Sensory and Consumer Study: A case study on Coffee (1993-96 )
….With the removal of barriers to trade within the European Market and world-wide through the GATT, sensory analysis has a new role. Sensory methods must be able to help to determine the sensory attribute of products which are important in their appeal to consumer, particularly if manufactures are to create new products or open new markets in different countries. Main research questions: Do sensory profiles from one panel differ from sensory profiles of the same product from another panel in another country or indeed the same country? If so why and how do they differ Can sensory profile from one panel in one country be used to relate to the preference or acceptability of the products as perceived by consumers in another country?
Flair Research project (1991-1993) The Sensory and Nutritional Quality
of Virgin Olive Oil
erminio.monteleone@unifi .it
Mojet, J., & de Jong, S. (1994).
G T
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Subj “J”
sweetness
cremeness
bitterness
Preference maps & segmentation on liking
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Lik
ing
G T L B P E
Society changes and consumer needs in the globalization “era”
changes in lifestyles
Multi-ethnic and multicultural character of food markets
Understanding flavour preferences from different food cultures : the importance of familiarity, food experience, neophobia See Prescott et al. 2002
New and varied eating habits: the importance of context (environmental/situational) See Meiselman, 2008.
Consumer demand for fresh, healthy and tasty food
The effect of information (brand, label, claims, packaging). See Cardello, 2007. The importance of consumer attitudes, motives and psychographics (involvement, innovativeness, sensation seeking, neophobia, ecc.) See Kähkönen, & Tuorila 1999.
erminio.monteleone@unifi .it
Sensory
Consumer affective or
other holistic responses
Socio-demographic Socio-cognitive
and other consumer data
Product composition
The four data blocks relevant in applied sensory studies
Extrinsic properties (brand, packaging..)
Context (environmental/situational)
Segmentation
...flavours reflect an integration (a synthesis ) of different sensory signals
Prescott, J., (2004). Psychological processes in flavour perception
…“linking measures of product sensory attributes to consumer preferences implies that trained panellists and consumers actually perceive product attributes in the same way”…
“sensitive trained panellists may describe product differences that are either unperceived by consumers or unimportant in terms of their influence on product acceptability. Conversely, minor product differences could potentially exert major effects on food preferences”
1990
1995
2000
2010
Now
Year
LOW HIGH
Interest
Descriptive Analysis
2005
Free Choice Profiling
Sorting Projective Mapping
CATA
Flash Profile
RGM Similarity
ratings
/ RATA
TDS
Society changes and consumer needs in the globalization “era”
changes in lifestyles New and varied eating habits: the importance of context (environmental/situational) See Meiselman, 2008.
Central Location
home use test Immersive test Virtual context Real eating context
Rating liking
Choice
Society changes and consumer needs in the globalization “era”
Consumer demand for fresh, healthy and tasty food
liking
liking + expectations; satisfaction emotions
blind
branded
Explicit response
Implicit response: -Implicit Association test (IAT) - Affect Misattribution Paradigm (AMP)
The effect of information (brand, label, claims, packaging). See Cardello, 2007. The importance of consumer attitudes, motives and psychographics (involvement, innovativeness, sensation seeking, neophobia, ecc.) See Kähkönen, & Tuorila 1999.
Socio-dem & consump
Socio-cognitive Attitudes; psychological traits; Taste sensitivity; genetics
FCL Flavour-Consequence-Learning
FCL Based on nutrients
FCL Based on pharmacological
components of food and drinks
Gibson & Wardle, Appetite, 2003
Caporale et al. Food Quality and
Preference, 2009
FFL Flavour-Flavour-Learning
Changing liking via association: A neutral flavour takes on the properties of a liked (e.g. Sweet) disliked (e.g. bitter)
stimulus
Genetic Variation
in Taste
Food/Beverage
Sensations
Food/Beverage
Preference
Food/Beverage
Intake
Implications for
Society and Industries
Individual differences in food preferences
Individual differences in taste sensitivity
• PROP tasting
• Density of Fungiform Papillae
• Thermal tasting
NT MT ST
Develop and disseminate research, innovation and education in sensory science. Establish, maintain and enhance the professional status of sensory scientists;
What’s the role of National Sensory Societies?
Società Italiana di Scienze Sensoriali
Founded 2002 in Firenze Around 100 individual members (70% from research centre; 30% from Industries) 52 Sensory Project Manager (SPM); 12 SPM Junior 3 Industrial members: Barilla, Illy, Giotti A network of 21 labs
0
50
100
150
200
2011 2012 2013 2014 2015
SISS members by year
5 National conferences: 2003 Roma ; 2008 Milano; 2010 Napoli; 2012 Trieste; 2014 Trento 2 International Sensory Science Meetings 2004 Eurosense, Firenze 2009 Pangborn, Firenze Over 30 courses and workshops in 12 years
Conferences, courses and workshops
+ Courses and Workshops in 2015
Corso Intensivo
per Sensory Project Manager
- L’analisi sensoriale
Asti-Pollenzo, 14-17 aprile 2015
Introduction to
Sensory Evaluation of Food
+ Workshops
“A ciascuno il suo gusto”, Pollenzo, 17 aprile 2015
ADVANCED
and research oriented
workshops
+
1 book. Atlante Sensoriale dei Prodotti Alimentari 2012 (48 SISS member authors)
Favorite the INVOLVEMENT OF single MEMBERS with the whole society
5 awards for young researchers every 2 years
The Register of the Sensory Project Manger
A qualification system of knowledge, skills and competences within the sensory field.
Recognition of professional status of sensory scientists
European Qualifications Framework (EQF)
The European Qualifications Framework (EQF) is a European-wide qualifications framework which joins the qualifications of different EU members together.
Register of Qualifications (for non recognized profession)
learning outcomes: knowledge, skills and competences
At national level (national law)
SISS: the register of the Sensory Project Manager Recognized by the Italian Ministry of Economic Development
A specific norm – UNI – ITALIAN ORGANISATION for STANDARDIZATION For the certification of the SPM Qualification
In progress
Con il sostegno di
ITALIAN TASTE: ALLA SCOPERTA DELLE PREFERENZE ALIMENTARI DEGLI ITALIANI
..exploring individual differences in food preference among Italians
Aims
Strategic Operational
To increase the scientific visibility of the SISS
To favorite the cultural and scientific grown of members
To analyze, on a large scale experiment, the impact of individual differences in physiological and psychological indices on food liking and preferences
To create a data set on the influence of physiological and psychological indices on food liking, preference and food behavior.
Italian Taste: Measurements and questionnaires
What How
Taste Sensitivity Indices Prop Status Fungiform Papillae Density
Genetics Genome
Biometric index Body Mass Index
Measurements and questionnaires
What How
Socio-demographics and other information
Gender Age Education Place of birth and residence International Physical Activity Questionnaire Alcohol/smoke and general health information
Behavior/ Lifestyle/ Attitudes /Values
Dutch Eating Behavior Questionnaire Health and Taste Attitudes Scale Food Related Lifestyle
Personality traits
Food Neophobia Scale Sensitivity to Rewards /Punishment Private Body Consciousness Disgust Scale
Measurements and questionnaires
What How
Sensory (intensity data)
Basic tastes in water solutions Odour intensity test Responsiveness to taste and mouthfeel changes in real products
Liking Hedonic responses to taste and mouthfeel changes in real products
Preference Stated liking for familiar and unfamiliar foods Choice (health; sensory and familiarity variants)
concentrazione; Medie MQ
Lambda Wilks=,41290, F(15, 1734, )=43,664, p=0,0000
Decomposizione ipotesi effettive
Le barre verticali indicano intervalli di confidenza al 0,95
Includi condizione: v5=1
Amaro
Dolce
Sapore
1 2 3 4 5 6
concentrazione
-5
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ab b a
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ab b
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Saccarosio g/kg
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119
168
233
forte 35
moderato 17
debole 6
Chocolate cream : mean values for 6 concentrations
Targets : Sweetness (in red) and Bitterness (in blue) Further rating overall flavour (in green);
Questionnaires about specific products
Familiarity
•Familiarity with foods
•184 items
•7 food categories
Preference
•Stated liking for familiar and unfamiliar foods
•184 items
•7 food categories
Choice
•79 couples of foods and drinks
•4 meal contexts
•Health, sensory, nutritional and familiarity variants
Frequency of consumption
•Alcohol, coffee, spicy food
SISS
BOARD
Advisory
Board
Scientific Committee
Responsible for Bibliography
Responsible for Recruitment
Responsible for Tests & Analysis
Physiological & Genetic
indices
Liking & Sensory tests
Preference & Familiarity
Psychological Traits & Attitudes
Data Analysis
Responsible for Database
Responsible for Communication &
Fund Raising
MANAGEMENT & RESPONSABILITIES
The Decisional Process
Define a procedure
Unit responsible for a single procedure
Scientific Committee
Advisory Board
Approval
WHO WHAT
Application of the procedure
Operative Units of each organization