Sensory Considerations in BIB Design. Chris Findlay, PhD. Compusense Inc. Guelph. Canada

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1 Sensory Considerations in BIB Design Chris Findlay, PhD. Compusense Inc. Guelph. Canada

2 Sensory Considerations in BIB Design All sensory and consumer testing is based upon the ability to perceive differences in products. It is obvious that discrimination testing is based upon measuring a population s probability of determining a true difference amongst or between products. Descriptive analysis uses the ability to correctly judge intensity of attributes of products to effectively show reliable differences across products in a sensory space. Equally true is the requirement that, to state a true preference, or to rate or rank liking, the consumer must be able to distinguish between products, otherwise the results are pure guesswork.

3 Is there a Difference? All sensory measures are based upon a real difference. Considerations: Does the threshold demonstrate a wide range across the population? Is the attribute intensity close to threshold? Is the sample part of an homogenous product? What role does context play on perception?

4 Can we rate the difference on a scale? Scales are comprised of meaningful units Zero is the absence of perceived stimulus Some Just Noticeable Difference will contribute to the scale measure 4 JND s versus 6 JND s

5 Is there a Preference? To state a true preference a consumer must see a real difference. Otherwise it s just a guess. Considerations: Do all attributes influence liking equally? For all consumers? In all contexts?

6 Let s consider a sensory space 0 Astringent 1 Bitter 2 Raisin Fruity Woody Eucalyptus Eucalyptus Fruity FloralCoffee Bitter - 0 Floral Tobacco - 2 Astringent Woody Raisin Tobacco Coffee Can we find logical contrasts to test

7 Quadrangles and Triangles - - Tobacco Coffee Floral Woody Eucalyptus Fruity Raisin Bitter Astringent Tobacco FloralCoffee Woody Eucalyptus Fruity Raisin Bitter Astringent 0 1 2

8 2 1 0 Cluster 1 Liking (n= 172 or 28%) Cluster 2 Liking (n=142 or 23%) Cluster 3 Liking (n= 195 or 32%) Cluster 4 Liking (n = 105 or 17%)

9 Cluster 1 Liking (n= 172 or 28%)

10 0 Astringent 1 Bitter 2 Raisin Fruity Woody Eucalyptus Eucalyptus Fruity FloralCoffee Bitter - 0 Floral Tobacco - 2 Astringent Woody Raisin Tobacco Coffee 1 - Cluster #

11 0 Cluster 2 Liking (n=142 or 23%)

12 Cluster # Tobacco Coffee Floral Woody Eucalyptus Fruity Raisin Bitter Astringent Tobacco FloralCoffee Woody Eucalyptus Fruity Raisin Bitter Astringent 0 1 2

13 Cluster 3 Liking (n= 195 or 32%)

14 Cluster # Tobacco Coffee Floral Woody Eucalyptus Fruity Raisin Bitter Astringent Tobacco FloralCoffee Woody Eucalyptus Fruity Raisin Bitter Astringent 0 1 2

15 Cluster 4 Liking (n = 105 or 17%)

16 Cluster # Tobacco Coffee Floral Woody Eucalyptus Fruity Raisin Bitter Astringent Tobacco FloralCoffee Woody Eucalyptus Fruity Raisin Bitter Astringent 0 1 2

17 Conclusion The selection of sensory contrasts may be used to strengthen the design of BIB experiments. If random incomplete blocks are chosen it is possible that groupings of quite similar products may be received by some assessors and widely different products by others. Prior knowledge of the sensory properties is essential in assigning blocks that will emphasize the inherent differences in the products and improve the quality of data from the study.

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