Sausage Preference

Sensory Evaluation

Preference Sensory Tasting

April 8th 2010
CIA Consulting

CIA Consulting

Sensory Evaluation Panel

Victor Gielisse, Certified Master Chef

Rudy Speckamp, Certified Master Chef
Tom Peer, Certified Master Chef
Brad Barnes, Certified Master Chef
Eve Felder, Certified Executive Chef
David Kamen, PCIII, Certified Executive Chef
David Bruno, PcIII , Certified Executive Chef
Tom Vaccaro, Certified Master Baker
Alain Dubernard, Certified Master Baker
Brian Kelly, Consumer Panel
Andrew Moreo, Consumer panel
Veronica Arcoraci, Chief Curriculum Designer

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Overview

The CIA Project Team will test and evaluate 1

Company A smoked sausage product line alongside
1 competitor product.
The competitor products will be determined by
Company A.
There will be a total of 1 smoked sausage product
from each competing product to taste.
The products will be evaluated by at least 5 qualified
faculty including Certified Master Chefs.
Products will be tasted boiled
Product will be tasted grilled
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Objective

The core objective is to provide

Company A with a detailed analysis of
the product line as follows:


Execute expert focus group for sensory

evaluation with at least 5 CIA chefs
including Certified Master Chefs.
Deliver comprehensive Executive Summary
of results including full flavor profile and
feedback on product concept.
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Sensory Stimuli
Physical Stimuli






Texture
Finish and mouth feel
Presentation and eye appeal
Bite

Taste Stimuli






Flavor
Moisture
Smokiness
Aroma
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Descriptive Sensory Analysis

Descriptor Definitions

Flavor should be well developed and have characteristics associated with this type of
food. The flavor should have the proper balance of salt, sour, sweet, bitter, and
umami.
Aroma should be pleasing and appetizing it imparts a lively fragrance and flavor to
the food product. The aroma should create a positive anticipation of eating the food.
Texture is a critical indicator that the food is properly cooked, or has the
characteristics associated with fresh, raw, or cold food. Texture descriptors include
smooth, coarse, soft, hard, crispy.
Finish and mouth-feel are the sensations experienced when the food is
tasted, chewed and swallowed. The mouth-feel should be pleasant without aftertaste.
The final experience should be pleasant and entice you to eat more.
Appearance and eye appeal - Brightness of color indicates freshness of the product.
Appearance should be appetizing and denotes quality of the food. A diner looking at
the food should anticipate eating the food.
Bite is directly a result of proper cooking, or in the case of salads or raw vegetables
for instance, the crisp resistance experienced when biting into the food.
Moisture indicates the correct amount of juiciness and hints at succulence in a food
product and contributes to crispness in fruits and vegetables.
Smokiness should compliment the final product and not detract from the overall
flavor profile and characteristics.

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Tasting Key

Sample A Competitor
Sample B Company A

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Smoked Sausage Preference Evaluation - Boiled

Competitor

Company A

0
Flavor

Aroma

Texture

Finish and Mouthfeel

Appereance and Eye

Appeal

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Bite

Moisture

Smokiness

Boiled Sausage Tasting Fingerprint

Flavor
9.0
7.0

Smokiness

Aroma

5.0
3.0
1.0

Moisture

-1.0

Bite

Texture

Finish and Mouthfeel

Appearance

Competitor

Company A
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Fingerprint Analysis





Balanced sensory tasting nothing stood out

as very good or very bad
Scores describe a product with major flaws
Generally total scores above 50 indicate an
acceptable product
Company A product scored highest in tactile
scores texture, finish and mouth
feel, appearance and eye appeal, and bite
Development focus should be improving
flavor, aroma, and smokiness
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Tasting Comments - Boiled

Competitor














Clean Flavor Good Spice Presence Good Smoke

Balance Garlic After Taste well seasoned
Smokey Sweet Aroma Brine is overpowering
Bite ok soft - no snap a bit mealy
Good snap on exterior,tender interior
Spices are visible, appears rustic, appetizing
Chunks inside of sausage gritty, greasy
Not fully emulsified
Sweet notes too strong
Left unpleasant fatty coating in my mouth
Pleasant, juicy
Tastes less processed, more natural
Looks plump, moist

Numerical Score - 44
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Tasting Comments - Boiled

Company A Smoked Skinless Sausage










Very spicy lots of heat to the sausage unpleasant strong

spice flavor strong celery flavor too much white pepper
almost burns a bit after burn alters pure taste
Highly seasoned salty spiciness leaves after taste
Smoky, meaty aroma slightly chemical aroma
Fatty chunks of fat visible a bit greasy good chew
Pleasant mouth-feel smooth - more even grind, looks more
processed nice firm emulsion
Color unnatural - spotty on outside too dark very pink
and reddish inside
Bite is missing snap, but ok good bite very moist
Pleasant smoky and meaty aroma more spicy then smoky

Numerical Score - 44
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Sensory Outcomes - Boiled

The overall score for the Company A Smoked Sausage and Competitor
Smoked Sausage in the Boiled category is a tie 44.
Company A Smoked Sausage scored higher in:





Company A scored lower in:





Flavor
Aroma, Moisture
Smokiness

Flavor profile is too pronounced.

Both manufacturers products tasted over seasoned and salty.
Recommend improving flavor profile by reducing salt and spices.
Company A flavor should be re-engineered to create a balanced flavor of
seasonings.
Color is not appetizing:




Texture
Finish and Mouth feel
Bite

Dark with spots on outside

Overly reddish and pink on inside

Recommend toning down pink and reddish colors.

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Smoked Sausage Preference Evaluation - Grilled

Competitor

Company A

0
Flavor

Aroma

Texture

Finish and Mouthfeel Appereance and Eye

Appeal

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Bite

Moisture

Smokiness

Grilled Sausage Tasting Fingerprint

Flavor
9.0

Smokiness

7.0

Aroma

5.0
3.0
1.0

Moisture

Texture

-1.0

Bite

Finish and Mouthfeel

Appearance and Eye Appeal

Competitor

Company A
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Fingerprint Analysis





Balanced sensory tasting nothing stood out

as very good or very bad
Scores describe a product with major flaws
Generally total scores above 50 indicate an
acceptable product
Product would benefit from reformulation to
extend the fingerprint beyond the current
range.
Fingerprint range goals should be >7.0

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Tasting Comments - Grilled

Competitor Smoked Skinless Sausage





Good overall flavor grilling brings out smoky flavor better

taste than boiled overall very flavorful - balanced
Grilling helped counter balancing sweetness nice smoky
aroma mild and pleasant
Firmer, better texture a little spongy would like to see
more snap improved mouth-feel over boiled somewhat
rubbery texture fairly even texture - the exterior seemed a
little tough to break down
Bite is still too soft a little spongy no snap
Good moisture - not as moist as boiled, but still pleasant
some fat melted, made it a little dry

Numerical Score - 53
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Tasting Comments - Grilled

Company A Smoked Skinless Sausage






Too salty confusing flavor profile late spiciness lack of

meat flavor leaves spicy after taste burn
Better grilled than boiled chemical smell disappeared when
grilled grilling accentuates the smokiness not very
aromatic pleasant, grill adds nice dimension
Appearance too dark, purple color looks fake
Very firm texture too chewy, almost dry good emulsion
Smokiness is overpowered by spices - spicy and smoky
flavor
Better snap, but too dry bite too firm rubbery

Numerical Score - 48
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Sensory Outcomes - Grilled

The Grilled Preference Evaluation resulted in the

Company A Smoked Sausage scoring lower than
Competitor Smoked Sausage in all categories.
Company A product flavor and aroma is enhanced
when grilled.
Company A lost moisture as a result of the grilling
process.
The use of seasonings and salt is too intense. The
meat and smoke flavors are overpowered.
Recommend improving flavor profile by reducing salt
and spices.
Appearance is very dark, almost purple on outside and
artificially red and pink on the inside.
Recommend toning down pink and reddish color.
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