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Michelle Sigvaldson, Food Science and Development Manager
Food Processing Development Centre, Alberta Agriculture and Forestry
The value
of Sensory
Science for
successful
plant based
food
innovation
Product Innovation
Product Innovation
Taste
Product Innovation
Textured plant protein High moisture pea protein meat analogue
Sensory Science
Sensory Evaluation:
a scientific method used to evoke, measure, analyze, and interpret those
responses to products as perceived through the senses of sight, smell,
touch, taste and hearing (Stone and Sidel, 2004).
Know your product
Profile Your Product
MangoHaskap Berry
0
5
10
15
20
25
30
35
40
45
Bitter
Grassy
Chalky flavour
BeanySour/Acidic
Off-flavour
Nutty
Haskap Faba Bean Haskap Yellow Pea Mango Faba Bean Mango Yellow Pea
Sheeted Crumbs
Extruded Crumbs
Descriptive Analysis
Nutty Aroma
Pea Aroma
Musty AromaPotato
Wheaty Aroma
Nutty Flavour
Bitter
Metallic
Dried Pea Flavour
Green Pea Flavour
Wheaty Flavour
Savoury
Astringent
Musty Flavour
SD FB SheetSD Flour
3101 FB Sheet
3101 FB Flour
3103 FB Open
1103 YP Open 1103 YP Flour
FPDC YP ClosedFPDC YP Sheet
FPDC YP Flour
BC RL Closed
BC RL Open
BC RL Flour
FPDC RL Sheet
FPDC RL Flour
Wheat Crumb
-4
-3
-2
-1
0
1
2
3
4
-5 -4 -3 -2 -1 0 1 2 3 4 5
Fact
or
2 (
17
.99
%)
Factor 1 (45.49%)
Bi-plot representation of the first two principal components from the PCA illustrating the relationship between aroma and flavour attributes and 16 crumb treatments.
Attribute Characteristic - Temporal Dominance of Sensation
Attribute Characteristic - Temporal Dominance of Sensation
Attribute Characteristic - Temporal Dominance of Sensation
Know your consumer
Product Liking / Acceptance
Acceptance Insight
Just About Right
Acceptance Insight
Check All That Apply
Why sensory science…
Michelle Sigvaldson
[email protected] / 780-980-4820
Food Processing Development Centre
Questions?Questions?
Product Context and Testing Environment
Impacts our perceptions. How about our liking and purchase intent?
