New sensory panels for characterising flavour and texture profiles of food

Emily Crofton, Carol Griffin, Carmel Farrell, Eimear Gallagher

Industry impact: Descriptive sensory techniques can assist companies to design and formulate food products by understanding how ingredients and processing impact the sensory profiles of foods. Teagasc, in conjunction with Sensory Food Network Ireland and Meat Technology Ireland, have screened and extensively trained three external descriptive sensory panels to characterise and unravel the complex flavour and texture profiles of food, with a particular focus on meat. These expert panels are a new resource for the food industry, and they are now being utilised for a wide range of applications including product development, quality control and shelf-life evaluation. These panels are also an important tool in Teagasc’s current sensory research programme, participating in studies of cross-cultural sensory perception. Sensory evaluation is conducted in our state-of-the-art sensory science suite at Ashtown, which is equipped with 18 individual computerised sensory testing booths and specialised cooking equipment. All booths are equipped with adjustable lighting (white, red and green) and temperature-controlled ventilation, together with the latest sensory data collection software, Compusense Cloud. 

Contribution of non-research stakeholders: Industry-led sensory projects. 

Other contributors and collaborators: Teagasc co-ordinates Sensory Food Network Ireland, which comprises 10 national research institutions including AFBI, UCD, UCC, DIT, CAFRE, GMIT, LIT, Ulster University and St Angela’s College, Sligo.

Funding: Department of Agriculture, Food and the Marine (Sensory Food Network Ireland) and Meat Technology Ireland.