organoleptic shelf life evaluations

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Organoleptic Shelf Life Evaluations Ivy Cho Business Development Director [email protected] Lorenzo Puentes Director of Product Performance [email protected]

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How shelf life or "best if used by" dates on food products are determined. A food testing laboratory's guide.

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Page 1: Organoleptic shelf life evaluations

OrganolepticShelf Life Evaluations

Ivy ChoBusiness Development Director

[email protected]

Lorenzo PuentesDirector of Product Performance

[email protected]

Page 2: Organoleptic shelf life evaluations

What does shelf life mean?

• It is the extent of time for which a food remains usable, fit for consumption, or sellable from manufacturing until reaching the “best before date”, “expiration date”, or “use by date”.– These terms all relate to

the quality of the foodOrganoleptic Shelf Life Evaluations

Page 3: Organoleptic shelf life evaluations

Terms used to describe shelf life

• “best before date” or “expiration date”–Where deterioration affects consumer

acceptance

• “use by date” – The time period when foods are to be

eaten for health or safety reasons

Organoleptic Shelf Life Evaluations

Page 4: Organoleptic shelf life evaluations

Shelf life influencers

Growers/ Producers Other suppliers

Manufacturers

Retailers

Distributors

Consumers

Organoleptic Shelf Life Evaluations

Page 5: Organoleptic shelf life evaluations

Factors that affect the shelf life

• Moisture• Water activity• Fat/oil content• Alcohol content• Flavor loss• Texture changes• Color changes• Acid content• pH• Light exposure• Microbial spoilage

Organoleptic Shelf Life Evaluations

Page 6: Organoleptic shelf life evaluations

Types of shelf life evaluations

1. Accelerated– This is applicable in shelf stable foods

where the storage temperature is increased to accelerate time.

2. Real Time– This is applicable in ambient,

refrigerated, and frozen foods where the storage temperature is real time.

– Microbiological evaluations are applicable in ambient and refrigerated foods.

Organoleptic Shelf Life Evaluations

Page 7: Organoleptic shelf life evaluations

Accelerated shelf life

• Attempts to predict the shelf life by use of temperature chambers to increase the rate of deterioration.

• 100F chamber is used to store liquids– i.e. sauces

• 90F chamber is used to store non-liquids – i.e. spices

Organoleptic Shelf Life Evaluations

Page 8: Organoleptic shelf life evaluations

Types of organoleptic panels

• Affective Tests – Used to assess consumer responses to products

• May be Qualitative or Quantitative

Organoleptic Shelf Life Evaluations

Page 9: Organoleptic shelf life evaluations

Qualitative vs. Quantitative

• Qualitative – Used to evaluate consumer’s feelings about a product– Focus Groups

• Quantitative – Used to identify overall preference or liking of a product or specific attribute.- Simple Preference Testing- Ranking Tests

Organoleptic Shelf Life Evaluations

Page 10: Organoleptic shelf life evaluations

Acceptance Tests

•Likability Scales – 9 point hedonic• Just About Right Scales otherwise known as “JAR”–Applicable for formulation changes or product development stages

•Line Scale or Numerical Scales•Food Action Rating Scales

Organoleptic Shelf Life Evaluations

Page 11: Organoleptic shelf life evaluations

Descriptive Analysis Testing

• Used to provide descriptions of the sensory quality of foods

• Trained Panels• Flavor Profiles

Organoleptic Shelf Life Evaluations

Page 12: Organoleptic shelf life evaluations

Real time shelf life

• Foods are stored under normal conditions for a time length greater than the expected shelf life to determine the deterioration point.

Organoleptic Shelf Life Evaluations

Page 13: Organoleptic shelf life evaluations

What’s Next?

Stay tuned for Microbiological

Shelf Life Evaluations

Organoleptic Shelf Life Evaluations

Page 14: Organoleptic shelf life evaluations

Questions?

For additional information, please contact us at 352.372.0436 or visit our website at abcr.com

Organoleptic Shelf Life Evaluations