Development and Application of Sensory Testing Methods

<p>NON-TECHNICAL SUMMARY: <br/>The goal of each of this project is to develop better research tools for evaluating and measuring perception of products (e.g. food), information (e.g. impact of health information or brand on consumption), or services (e.g. food safety information or dietary assessment surveys) for industry and government. By improving testing procedures, we obtain more accurate information on the products and services that we have and we ultimately produce products that are more accepted by consumers and information that is more useful to government agencies (e.g. USDA Economic Research Service, DHHS National Center for Health Statistics) and industries that use that information. Impacts of these projects include shorter time for development of products, more acceptable foods and other products, fewer products reaching the market that ultimately fail, and
improved understanding of consumer behavior related to diet and health.
<p>APPROACH: <br/>Project A: Lexicons: Methods include determining a category of products to test (e.g. green leafy vegetables, grain sorghum), selecting a wide range of products in that category, various ways of processing, using trained panelists to describe the flavor/texture of the product, discussion among panelists to come to agreement on terms and definitions, and finding sensory references (a product or chemical that represents that characteristic). Statistical procedures such as Analysis of Variance and Multivariate techniques such as Principal Components Analysis will be used. After determining the appropriate lexicon and/or comparative references, sensory panelists, inspectors, product developers, etc. can use the lexicon to ensure high quality in the products they work with. Project B: Methods for Sensory testing: We will examine alternative testing methods,
including targeted sensory training (e.g. development of appropriate training standards and techniques) and instrumental procedures (e.g. rapid assessments) that can ensure consistent products in multiple settings. These methods studies will be compared to traditional methods to determine how information about products change and what might be gained from those changes. Analysis of variance and some multivariate statistical techniques will be used to determine whether information is different, and if so, how it is different using the new methods. Project C: Product Acceptance and Satisfaction: Various types of studies will be conducted including 1) tests comparing demographic groups, including cultural and international groups, to compare how products are differentially perceived and accepted, 2) influences of added information, such as origin or health concepts on the acceptance of
products, and 3) extended time testing of products to examine repeat use and acceptance in order to better predict repeat purchase and consumption in the marketplace. Data from these techniques will be compared to data collected from traditional consumer sensory tests to determine what additional information is gained when testing in different situations. Data that shows changes or differences in acceptance that otherwise would have gone unnoticed using a traditional test is key. Analysis of Variance of subgroups is the primary data analysis procedure. Project D: Food Safety and Dietary Assessment: In the area of food safety, this project will 1) develop messages for RTE food storage, and 2) test effectiveness of those messages. For food consumption and dietary assessment, we will compare food consumption by various demographic groups of consumers using national databases and will
continue to develop methods to better track food use. Projects will include comparing rapid assessment of portion sizes using scales to traditional portion size estimation procedures to determine suitability for use in national health surveys.
<p>PROGRESS: 2013/01 TO 2013/09<br/>Target Audience: Sensory and consumer scientists in industry, govenment, and academe positions globally. Speech language pathologists, dietitians, and other health care workers who work with patients with swallowing disorders. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? This project provided oportunities for mentoring of 6 greaduate students toward degree progress, including 2 M.S.and 1 Ph.D. student who completed degrees this year. The project also resulted in nine presentations of information related to the project at five internatinoal professional society conferences and two corporate research symposia. More than 1,500 different scientists heard the various presentations and new contacts were created to help facilitate further research. How have the
results been disseminated to communities of interest? Eight scientific articles were published and nine professional presentations were given. In addition a professional workshop that included professionals from 3 countries and 12 students was help in 2013 and one for 2014 is being planned. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported
<p>PROGRESS: 2012/01/01 TO 2012/12/31<br/>OUTPUTS: This project is complete. The three study tours planned for this project, one in Argentina, Spain, and Thailand were completed and information learned has been institutionalized in courses and websites. In addition, research projects were conducted and have resulted in more than 20 research articles either published, in press, or in preparation. The study tours were designed to acquaint students with food habits and cuisine, food markets and marketing, and sensory (including consumer) testing situations in each country. Major cities in Spain, Argentina, and Thailand were covered and smaller areas in those countries also were visited to ensure that a range of potential U.S. markets was covered. Shopping habits differed among countries and within countries. US products were available in all countries, but as expected, were
less prevalent in smaller towns and cities. Sweet and salty snacks, beverages, and breakfast cereals from US companies commonly were available in many markets, but the local country's products (or those from regional trading partners) were much more available. In Thailand and to a lesser extent, Spain and Argentina, local markets instead of grocery or supermarkets were more common than in the US and consumers regularly visited those markets for particular types of products, usually fresh products such as fruits and vegetables or meat and fish. It is essential that US manufacturers consider the shopping patterns of local consumers if they hope to have their products be widely available for purchase. Students learned that crises in one part of the country can impact food access in other cities because systems such as transportation and manufacturing are disrupted preventing food from
reaching other places. In some countries such as Spain and Thailand, regional food consumption patterns still are largely responsible for what people select and eat although international foods are making inroads. Thus, in some countries products likely would need to be tested in multiple locations to capture regional preferences. Descriptive sensory testing using trained panels are available in all the countries visited. Often those services are more available at universities in those countries, whereas in the U.S. both private agencies are more common. Consumer testing in the countries differed depending on the locations. Products: Three web-sites, one for each of the three countries, are complete and will be posted in 2013. Seventeen research papers are published or in press as of the end of 2012 and additional papers are in preparation. PARTICIPANTS: Nothing significant to report
during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
<p>PROGRESS: 2011/01/01 TO 2011/12/31<br/>OUTPUTS: A number of projects were completed including 1) defining an improved lexicon for beef flavor of intact cuts, 2) understanding the impact of product cultivar (e.g. coffee beans) on flavor of processed products, and 3) studies to compare organically grown vegetables to non-organically grown vegetables. Several studies are continuing or were new including 1) studies to examine the mustiness in stored grain sorghum, 2) applying complex statistical methods to sensory data to better understand the information generated, 3) better understanding food consumption patterns among diverse populations both within the U.S. and internationally, 4) studies on sensory properties and quality of green tea, 5) studies on dysphagia, and 6) studies on flavor of cooked beef with seasonings. PARTICIPANTS: In addition to faculty and students at
Kansas State University (in the departments of Human Nutrition, Family Studies and Human Services, Horticulture, and Statistics) a number of individuals in industry, at other U.S. universities (e.g. Tennessee State University, Texas A&M University), foreign universities and laboratories (e.g. Chulalongkorn University and Kasetsart University in Thailand, Miguel Hernandez University in Spain, and the Competence Center for Food and Manufacturing in Estonia) were involved in research for this project. Approximately 10 graduate students were funded by projects under the umbrella of this project and presentations related to this project were given at 5U.S. conferences and at conferences or seminars in 6 foreign countries TARGET AUDIENCES: The target audience for this project is sensory and product scientists in industry, universities, and government who test and design better products or
services for consumers. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
<p>PROGRESS: 2011/01/01 TO 2011/12/31<br/>OUTPUTS: A number of projects were completed including 1) defining an improved lexicon for beef flavor of intact cuts, 2) understanding the impact of product cultivar (e.g. coffee beans) on flavor of processed products, and 3) studies to compare organically grown vegetables to non-organically grown vegetables. Several studies are continuing or were new including 1) studies to examine the mustiness in stored grain sorghum, 2) applying complex statistical methods to sensory data to better understand the information generated, 3) better understanding food consumption patterns among diverse populations both within the U.S. and internationally, 4) studies on sensory properties and quality of green tea, 5) studies on dysphagia, and 6) studies on flavor of cooked beef with seasonings. PARTICIPANTS: In addition to faculty and students at
Kansas State University (in the departments of Human Nutrition, Family Studies and Human Services, Horticulture, and Statistics) a number of individuals in industry, at other U.S. universities (e.g. Tennessee State University, Texas A&M University), foreign universities and laboratories (e.g. Chulalongkorn University and Kasetsart University in Thailand, Miguel Hernandez University in Spain, and the Competence Center for Food and Manufacturing in Estonia) were involved in research for this project. Approximately 10 graduate students were funded by projects under the umbrella of this project and presentations related to this project were given at 5U.S. conferences and at conferences or seminars in 6 foreign countries TARGET AUDIENCES: The target audience for this project is sensory and product scientists in industry, universities, and government who test and design better products or
services for consumers. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.