Page 60 - FoodFocusThailand No.241 May 2026

STRONG QC & QA

Texture Analyzer: A Human Mastication Simulation prototypes prior to commercialization. Consumer tests
Instrument provide valuable insights into product liking, purchase
A texture analyzer is an instrumental device used to measure intention, and qualitative feedback, all of which are essential
the mechanical properties of food, which are closely related for a successful market introduction.
to consumers’ perception of texture. Key parameters include Although E-sense technologies provide high-accuracy,
hardness, chewiness, adhesiveness, and springiness. reliable quantitative data, they cannot directly replace
The instrument operates by applying controlled forces to “consumer perception.” Numerous studies have reported
the sample using a probe under various modes, such as that data from electronic noses (E-noses) and electronic
compression, tension, or shear. The resulting force–time curve tongues (E-tongues) can correlate with human sensory
is recorded and analyzed to obtain quantitative and reproducible evaluation in certain contexts, particularly in formulation
measurements of textural properties. A widely used method is comparisons and sample discrimination. However, these
Texture Profile Analysis (TPA), which simulates the human instruments still cannot fully explain consumer liking scores
mastication process through a double compression test. This or overall acceptance.
method provides multiple textural parameters that correlate with
sensory perception, making it a valuable tool in food texture Integration of Analytical Instruments and
evaluation and product development. Human Sensory Evaluation
Current trends emphasize integrating instrumental analysis
Role of Instrumental Analysis in Food Research with human sensory evaluation to enhance accuracy,
The application of Electronic Nose (E-nose) and Electronic reliability, and efficiency in food product development. This
Tongue (E-tongue) technologies enables more accurate, integrated approach can be applied in several aspects as
objective, and purpose-driven analyses of food products. These follows:
instrumental techniques help overcome several limitations 1. Product Development: Building on these concepts,
associated with human sensory evaluation, such as subjectivity instrumental tools such as E-nose and E-tongue can be
and variability. Such tools have been widely applied in various used for preliminary formulation screening and compositional
areas of food research and industry, including process control, differentiation. Subsequently, trained sensory panels are
monitoring quality changes during storage, establishing product employed to validate the results and provide detailed sensory
specifications (product fingerprinting), benchmarking against characterization.
competing products, and formulation comparison. However, it 2. Quality Control: In addition to product development,
is important to note that these instruments provide information analytical instruments can be used to monitor product
related to “chemical perception” rather than “human perception.” consistency across production batches with high speed and
precision. Meanwhile, human sensory evaluation remains
Human Sensory Evaluation essential for assessing experiential quality (sensory quality),
Although instrumental technologies have advanced significantly, ensuring that products meet consumer expectations.
human sensory evaluation remains the most critical component 3. Predictive Modeling: Advanced statistical techniques,
in food product development. This is because only human such as Principal Component Analysis (PCA) and Partial
assessors can directly reflect “liking” and “acceptance,” which Least Squares (PLS), can be applied to link instrumental data
represent the true perceptions and experiences of consumers. with human sensory results. These approaches enable for
Therefore, human sensory evaluation is considered the gold developing predictive models to estimate sensory attributes
standard for assessing the commercial potential of food or consumer preference trends.
products. In general, sensory evaluation can be classified into However, the final evaluation of food products ultimately
several types depending on the objective of the test, as follows: relies on real consumers. Key questions must be addressed,
• Descriptive Analysis: This method employs trained such as: Is the product palatable? Will consumers
panelists to systematically evaluate and describe the sensory purchase it? Is it suitable for the target market? These
attributes of a product across multiple dimensions, including aspects determine a product’s commercial success and
appearance, aroma, taste, and texture. The results are typically cannot be directly assessed by instrumental methods.
reported as a descriptive profile using intensity scales, providing The concept of “From Sensors to Senses” reflects the
detailed insights into the product’s characteristics. transition from sensor-based measurement of food properties
• Hedonic Test: This approach assesses consumer to a deeper understanding of consumer experience (sense-
preferences by asking participants to rate their liking on a based perception), which is critical for commercial success.
hedonic scale. Common scales include the 9-point, 7-point, In the context of the future food industry, integrating these
and 5-point formats. This method is widely used to evaluate approaches is a key strategy for developing products that
overall acceptability and preferences across different are not only nutritionally and functionally beneficial but
products. also sensorially appealing and aligned with consumer
• Discrimination Test: This test determines whether expectations.
assessors can perceive differences between samples without
necessarily evaluating preference. Common methods include
the triangle test and the duo–trio test, which are particularly
useful in quality control and product reformulation studies.
• Consumer Test: This method evaluates product More Information Service Info C010
acceptance among target consumer groups, reflecting real
market demands. It is typically conducted using final product

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