AS Aula 1-Feito

Análise Sensorial (Sensory Analysis) 02/03/2023
LICENCIATURA EM TECNOLOGIA ALIMENTAR

LICENCIATURA EM BIOTECNOLOGIA
FOOD TECHNOLOGY DEGREE
BIOTECHNOLOGY DEGREE
ANÁLISE SENSORIAL – Módulo 1

SENSORY ANALYSIS – Module 1
Aula / Lesson T/P nº 1

Sumário/Summary:
Parte teórica:
Apresentação da Ficha da UC e dos seus dois módulos. Marcação do teste de avaliação do Módulo I.
Definição de Análise Sensorial. Definição de normas ISO e a sua importância.
Sistema visual humano. Abordagem à cor nos alimentos - compostos químicos responsáveis. Corantes
alimentares.
Parte prática:
Realização de prova sensorial de um citrino. Discussão dos resultados.
Theoretical part:
Programme presentation and Module I description. Definition of a test date to evaluate Module I.
Sensory analysis definition. ISO definition and its importance. Human vision system. Characterization and
approach to colour in food – chemical compounds involved. Food colourants.
Practical part:
Sensory test of a citrus fruit. Discussion of results.
Who am I?
• Degree in Enology (since 2000)
• PhD in Food Science (since 2008)
• Degree in Sciences of Nutrition (since 2015)
Orcid ID number: orcid.org/0000-0003-3857-3544

ResearcherID I-8922-2014
FCT Key (Chave pública): J0306367O9DE
Scopus Author ID 24780235100
Goreti Botelho
goreti@esac.pt
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by Goreti Botelho 1
Lessons Plan
• 15 semanas de aulas
• 15 week lessons
• 4 Aulas com faltas não justificadas
(Máximo!)
• 4 Lessons of not justified absence
(Maximum!)
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Aviso/Warning
• O estudante deve informar previamente e relembrar (em cada aula
prática) a docente da sua condição – existência de alergia e/ou
intolerância alimentar / religião.
• The student must previously inform and remind (in each practical
class) the teacher of his/her condition – existence of allergies and/or
food intolerance/religion.
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by Goreti Botelho 2
Pedido especial / Special request

• Cada aula é secreta – por favor, não
compartilhe informações com outros
colegas dos outros dias.
• Para manter vivo o fator surpresa!!!...
• Each lesson is top secret – please don’t

share information with another collegues
from the other days.
• To keep the surprise factor alive!!!...
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Lessons Plan
• Módulo 1 – Module 1
• 7 semanas de aulas.
• 7 weeks with classes.
• Inforestudante = NONIO
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Análise Sensorial / Sensory analysis
DATA DO TESTE ESCRITO PARA

AVALIAR O MÓDULO 1
Date for final written evaluation
Module 1
Turma TP2 - Dia 19/04/2023, 4ª feira, início 10H.

Turma TP 1 - Dia 20/04/2023, 5ª feira, início 10H.
Peso da nota do teste do módulo 1: 50% Nota da UC

Module 1 test grade weight: 50% CU grade
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Análise Sensorial / Sensory analysis
Módulo 2 / Module 2
Módulo 2 (duração de 8 semanas, 8 weeks long)
Professor responsável: Doutor João Noronha
noronha@esac.pt
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Informações práticas sobre aulas de Análise Sensorial

(Practical informations about Lessons)…
Aulas Práticas – Módulo 1

Obrigatório trazer sempre bata branca. Na próxima aula trazer
máquina de calcular, régua e lápis.
No dia do teste do módulo I trazer máquina de calcular, régua,
lápis e caneta.
Practical lessons – Módulo 1:
Required white lab coat and in next lesson bring a

calculator, pencil and a ruler.
On the day of the test of module I, bring a calculator,

pencil, pen and a ruler.
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Qual é a cor preferida?

Qual é a cor de que menos gostas?
What is your favorite color? What

color do you like least?
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Qual é a cor preferida na roupa?

Qual é a cor de que menos gosta na
roupa?
What is your favorite color in

clothing? What color do you like
least in clothes?
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Qual é a cor preferida num alimento

sólido ou semi-sólido?
Qual é a cor de que menos gosta num
alimento sólido ou semi-sólido?
What is your favorite color in a solid

or semi-solid food? What color do
you like least in a solid or semi-solid
food?
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Qual é a cor preferida numa bebida?

Qual é a cor de que menos gosta
numa bebida?
What is your favorite color in a

drink? What color do you like least
in a drink?
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Pactical exercises
• Desafio do Ferrari
• Ferrari Challenge
• Desafio da cenoura
• Carrot challenge
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by Goreti Botelho 8
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Defina AS numa palavra-chave

Define Sensory Analysis in a key-word
WORD CLOUD
www.menti.com
Code: 78592759
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by Goreti Botelho 9
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From literature…
• Color as a factor in food choice

• Fergus M. Clydesdale
• Pages 83-101 | Published online: 29 Sep 2009
• https://doi.org/10.1080/10408399309527614
Color, in a quantitative sense, has been shown to

be able to replace sugar and still maintain
sweetness perception in flavored foods.
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…THE PAST …THE PRESENT
FIGURE 3. The human brain flavour systems that evaluate and regulate food
intake.
From the following article:
(384 - 322 a.C.)
Smell images and the flavour system in the human brain
Gordon M. Shepherd
Nature 444, 316-321(16 November 2006)
doi:10.1038/nature05405
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…THE FUTURE?
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Food Quality
Sensorial analysis...
Why is it needed?
• Sensory attributes
• Nutritive content
• Food safety
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Atividade de interação
Interaction activity
Vamos ver e discutir 1 vídeo?
Shall we see and discuss 1 video?
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Importante! / Important
A qualidade sensorial não é uma característica do alimento, mas
sim, resultado da interação entre o indivíduo (sujeito) e o alimento.
As características do alimento, como, a cor, o sabor, o aroma e a

textura, interagem com as condições psicológicas, sociológicas,
culturais e fisiológicas do sujeito.
Sensory quality is not a characteristic of the food, but the result of the
interaction between the individual (subject) and the food.
Food characteristics, such as color, flavor, aroma and texture, interact with
the subject's psychological, sociological, cultural and physiological
conditions.
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O que é a Análise Sensorial?
“... A análise de alimentos e outros materiais utilizando os

sentidos.”
“..Definição e medida de um modo científico dos atributos do

produto apercebidos pelos sentidos: vista, ouvido, cheiro,
sabor e tato”.
“... Uma técnica cujo objectivo é a determinação das

propriedades sensoriais ou organoléticas dos alimentos, isto
é, a sua influência sobre os receptores sensoriais cefálicos
antes e após a sua ingestão e a investigação das preferências
e aversões pelos alimentos determinadas pelas suas
propriedades sensoriais”
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Conceito da Análise Sensorial
“(…) disciplina da Ciência usada para evocar, medir, analisar e

interpretar as reacções às características dos alimentos e
materiais tal como são percebidos pelos sentidos da visão,
olfato, paladar, tato e audição (IFT, 1981)”.
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Sensory analysis
A scientific discipline used to evoke,

measure, analyze and interpret reactions
to those characteristics of food and
materials as they are perceived by senses
of sight, smell, taste, touch and hearing.
IFT; USA
Institute of Food Technologists
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Análise Sensorial / Prova organoléptica

Sensory Analysis / Organoleptic Tasting
• Método científico
• “Medir com os sentidos”
• Testes sensoriais
• Registo dos dados
• Treino e/ou selecção prévia/periódica de provadores
• Experiência ou não dos provadores / sujeitos
• Análise estatística dos resultados
• Scientific method
• “Measure with the senses”
• Sensory tests
• Data registration
• Training and/or prior/periodic selection of tasters
• Experience or not of tasters / subjects
• Statistical analysis of results
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Aplicações da Análise Sensorial

Applications of sensory analysis
• Análise e desenvolvimento de (novos) produtos;
• Analysis and development of new products
• Testes de tempo de vida útil de géneros
alimentícios;
• Shelf life tests
• Controlo da qualidade alimentar;
• Food quality control
• Pesquisa de necessidades/procura/aceitação de
mercado
• Needs research, demand, market acceptance
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Sensory analysis is used to evaluate food products
Sensory analysis is used in industry and discovers details on:
Flavour or
Flavour (UK) = Flavor
Flavor ??? (USA)
Taste
Texture
Appearance – Colour, shape, size
Smell/Aroma
Sounds
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What is Flavour?
Is the combination of…
Odour
Taste
Trigeminal sensations
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Flavour perception:
Involves gustation through the five primary tastes,
olfaction through both ortho- and retronasal stimulation of
olfactory receptors by volatile compounds released from
food, mechanoreception contributing to our perception of
texture and providing information on temperature, pain
arising from oral irritants and hearing that results from
sounds and vibrations coming from the mouth contributing
to our perception of aspects of texture.
multi-sensory experience of flavour!

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Types of panelists
Panellists or Panelists…
… Tasters or Assessors or Subjects
or Referees, Judges…
• Consumer (untrained)
• Semi-trained (experienced)
• Trained (highly trained)
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ISO and Sensory evaluation
ISO • The International Standard

Organization (ISO) started before
HISTORY about 40 years.
• Good and reliable sensory results

STANDARD can be obtained and analyzed
SENSORY statistically only if exact and
standard scientific sensory testing
TESTING methods are applied.
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Types of panelists (ISO 8586-2:1994 (E)
1. Assessor (sensory): any person taking part in a sensory test.
2. Naïve assessor: a person who does not meet any particular criterion.
3. Initiated assessor: a person who has already participated in a sensory test.
4. Selected assessor: assessor chosen for his/her ability to carry out a sensory test.
5. Expert: in the general sense, a person who through knowledge or experience has
competence to give an opinion in the fields about which he/she is consulted.
6. Expert assessor: selected assessor with a high degree on sensory sensitivity and experience
in sensory methodology, who is able to make consistent and repeatable sensory assessments of
various products.
7. Specialized expert assessor: expert assessor who has additional experience as a specialist
in the product and/or the process and/or marketing, and who is able to perform sensory analysis
of the product and to evaluate or predict effects of variations relating to raw materials, recipes,
processing, storage, ageing, etc.
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The following aspects of the candidates are

worth investigating (ASTM, 1981; ISO, 1993):
Availability: candidates should not only be regularly available to attend

training sessions – as the learning curve is steepest during this time – but
also during routine tasting sessions. It is wise to exclude candidates who
travel frequently or have continual heavy workloads, temporary employees
or students.
Health: candidates should be in good health, and should not suffer from
any disabilities which may affect their senses, or from any allergies or
illnesses, and should not take medication which might impair their
sensory capacities and thus affect the reliability of their judgements. It
may be useful to know whether candidates have dental prostheses, since
they can have an influence in certain types of evaluation involving
texture or flavour. Colds or temporary conditions (for instance, pregnancy)
should not be a reason for eliminating a candidate.
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Motivation, willingness and interest: panellists who are volunteering to

participate and are interested in sensory analysis and the products to be
investigated are to be preferred over panellists who are forced to participate
and are not interested as the former are more likely to become
better assessors. According to Howard (1972), ‘interest is linked to the
increase of a panellist’s capacity while following the different stages’.
Character and personality: persons with extreme strong or weak

characters often are not ideal candidates (Costell, 1983) as they either want
to dominate the group or do not speak their minds. Candidates must show interest and
motivation, must be punctual in attending sessions, reliable and honest and have a
positive attitude to the use of sensory analysis.
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Dislikes and attitudes to foods: strong dislikes for certain foods or beverages
that are under investigation need to be determined, as well as other reasons for not consuming
certain products because of cultural, ethnic, health or other reasons. Panellists should be willing to
taste and smell all test products as part of their learning experience.
Knowledge and aptitude: panellists require certain physical and intellectual
abilities, in particular the capacity to concentrate and remain unaffected by external influences.
Certainly for quality tests, a detailed knowledge of the product under test is beneficial.
Ability to communicate: panellists should have the ability to express
themselves clearly so as to be able to communicate the sensations they perceive.
Other factors such as educational background, experience in sensory analysis or smoking habits
may also be recorded, but exclusion of candidates should not be based on these.
The information provided by panellists and kept on file should be treated as strictly confidential.
Panellists should have the option to change the provided information at any time.
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ISO 3591:1977 Sensory analysis –Apparatus – Wine-tasting glass.
ISO 5494:1978 Sensory analysis –Apparatus – Tasting glass for liquid products.
ISO 4120:1983 Discrimination tests – Triangular test.
ISO 5495:1983 Discrimination tests – paired comparison test.
ISO 6564:1985 Sensory analysis – Methodology – Flavor profile methods.
ISO 6658:1985 Sensory analysis – Methodology – General guidance.
ISO 8588:1987 Discrimination tests – the A-Not A test.
Sensory analysis. Methodology. Evaluation of food products by methods
ISO 4121:1987 using scales.
ISO 8587:1988 Sensory analysis. Methodology. Ranking.

ISO 8589:1988 Sensory analysis – General guidance for the design of test rooms.
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ISO - International Organization for Standardization
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Sensory analysis. Methodology. Method of investigating sensitivity of
ISO 3972: 1991 taste.
ISO 10399:1991 Discrimination tests – Duo-Trio test.
ISO 5492:1992 Sensory analysis – Vocabulary.
Sensory analysis. Methodology. Initiation and training of assessors in the
ISO 5496:1992 detection and recognition of odours.
Sensory analysis – General guidance for the selection, training and
ISO 8586-1:1993 monitoring of assessors – Part 1: Selected assessors.
Sensory analysis – General guidance for the selection, training and

ISO 8586-2:1994 monitoring of assessors – Part 2: Experts.
Sensory analysis – Identification and selection of descriptors for

ISO 11035:1994 establishing a sensory profile by a multidimensional approach.
Sensory analysis. Methodology. Texture profile.
ISO 11036:1994
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ISO 5492:2008 Sensory analysis - Vocabulary

Revises
ISO 5492:1992
ISO 3972:2011 Sensory analysis-Methodology-Method of
Revises investigating sensitivity of taste
ISO 3972:1991
ISO 11037:2011 Sensory analysis – Guidelines for sensory
Revises assessment of the colour of products
ISO 11037:1999
ISO 29842:2011 Sensory analysis – Methodology – Balanced
incomplete block designs
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ISO (a curiosity about pasta)

ISO 7304-2:2008, Alimentary pasta produced from durum
wheat semolina – Estimation of cooking quality by sensory
analysis – Part 2: Routine method, offers the ingredient of
objectivity describing a test method for laboratories
throughout the world to determine a minimum of cooking
time for pasta.
It specifies a method for assessing, by sensory analysis, the quality of cooked

alimentary pasta in the form of long, solid strands (e.g. spaghetti) or short, hollow
strands (e.g. macaroni) produced from durum wheat semolina, expressed in terms
of the starch release, liveliness and firmness characteristics (i.e. texture) of the
pasta.
The method has been specifically developed to provide a procedure for the daily
evaluation of pasta samples based on the use of reference samples. The test
result gives an estimate of the cooking quality of the pasta after it has been
cooked for the optimal time. Goreti Botelho 46
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ISO 7304-2:2008, Alimentary pasta produced from

durum wheat semolina – Estimation of cooking quality
by sensory analysis – Part 2: Routine method.
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Even wine tasting glasses have a standard – ISO 3591,

Sensory analysis – Wine tasting glass
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Regras a cumprir… (Rules)
Candidates should be introduced to a number of general codes

of conduct regulations, in order to ensure good sensory
practice:
• be punctual;
• do not eat, drink, smoke 30 minutes before the session;
• do not use (strong) perfume, aftershave or lipstick;
• keep silent in the panel room;
• be objective and disregard personal likes and dislikes.
David Kilcast. Sensory analysis for food and beverage quality control. A practical
guide. Woodhead Publishing Limited, 2010.
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Aviso Importante - Important warning
O estudante que possua alergia, intolerância alimentar ou outra

condição clínica que interfira com algum alimento ou bebida
tem o direito e o dever de informar previamente o docente.
Students who have allergies, food intolerance or other medical

conditions that interfere with any food or drink have the right
and the duty to inform the teacher in advance.
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Pactical exercise 1
• Adivinhe o nome desta
fruta…
• Guess the fruit name…
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Pactical exercise 2
• Blind taste in dark
glass
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Pactical exercise 3
• Fruit tasting
• Discussion
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Concursos de Empreendedorismo
Poliempreende IPC
Ecotrophelia
Arrisca C
Regulamento
Calendário
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• TPC – Leitura de 2 artigos científicos –

na próxima aula apresentar oralmente
um resumo sobre cada artigo. Artigos
vão ser disponibilizados no NONIO.
Homework – Reading of 2 scientific

articles – in the next class, present
orally a summary of each article.
The papers will be available in
NONIO.
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Análise Sensorial (Sensory Analysis) 02/03/2023

LICENCIATURA EM TECNOLOGIA ALIMENTAR

ANÁLISE SENSORIAL – Módulo 1

Aula / Lesson T/P nº 1

Orcid ID number: orcid.org/0000-0003-3857-3544

Pedido especial / Special request

• Each lesson is top secret – please don’t

Análise Sensorial / Sensory analysis

DATA DO TESTE ESCRITO PARA

Turma TP2 - Dia 19/04/2023, 4ª feira, início 10H.

Peso da nota do teste do módulo 1: 50% Nota da UC

Análise Sensorial / Sensory analysis

Módulo 2 (duração de 8 semanas, 8 weeks long)

Professor responsável: Doutor João Noronha

Informações práticas sobre aulas de Análise Sensorial

Aulas Práticas – Módulo 1

Practical lessons – Módulo 1:

Required white lab coat and in next lesson bring a

On the day of the test of module I, bring a calculator,

Qual é a cor preferida?

What is your favorite color? What

Qual é a cor preferida na roupa?

What is your favorite color in

Qual é a cor preferida num alimento

What is your favorite color in a solid

Qual é a cor preferida numa bebida?

What is your favorite color in a

Defina AS numa palavra-chave

• Color as a factor in food choice

Color, in a quantitative sense, has been shown to

…THE PAST …THE PRESENT

Vamos ver e discutir 1 vídeo?

Shall we see and discuss 1 video?

As características do alimento, como, a cor, o sabor, o aroma e a

O que é a Análise Sensorial?

“... A análise de alimentos e outros materiais utilizando os

“..Definição e medida de um modo científico dos atributos do

“... Uma técnica cujo objectivo é a determinação das

Conceito da Análise Sensorial

“(…) disciplina da Ciência usada para evocar, medir, analisar e

A scientific discipline used to evoke,

Análise Sensorial / Prova organoléptica

Aplicações da Análise Sensorial

Sensory analysis is used to evaluate food products

Sensory analysis is used in industry and discovers details on:

Sensory analysis is used to evaluate food products

Sensory analysis is used to evaluate food products

multi-sensory experience of flavour!

ISO and Sensory evaluation

ISO • The International Standard

• Good and reliable sensory results

Types of panelists (ISO 8586-2:1994 (E)

1. Assessor (sensory): any person taking part in a sensory test.

3. Initiated assessor: a person who has already participated in a sensory test.

The following aspects of the candidates are

Availability: candidates should not only be regularly available to attend

The following aspects of the candidates are

Motivation, willingness and interest: panellists who are volunteering to

Character and personality: persons with extreme strong or weak

The following aspects of the candidates are

ISO and Sensory evaluation

ISO 8587:1988 Sensory analysis. Methodology. Ranking.