Abstract:

Sensory quality assurance is a critical activity in the management of consumer product companies. Cost-savings initiatives, ingredient changes, and modifications to comply with new regulations or dietary changes lead to a need for product sensory measurement. Discrimination testing involves the use of a specific class of sensory evaluation methods. Such procedures are often used by food, beverage and personal care product companies to measure differences between a gold standard product and various alternatives. In the vast majority of cases, interest centers on whether the modified alternative is a substitute for the gold standard. The objective of this report is to discuss the background to setting up action standards in a sensory quality control program using discrimination methodologies to qualify product modifications.