The vulnerability of human sensory evaluation and the promising senses instrumentation

Abstract

Purpose The purpose of this paper is to evaluate subjectivity issue, particularly sensitivity variance and fatigue effect, in human sensory evaluation, as well as review the feasibility of human-independent quality system, using E-tongue and E-nose. Design/methodology/approach The sensitivity level is evaluated by measuring the threshold of Acesulfame-K, while the fatigue effect is evaluated by measuring the accuracy level of evaluation through the time. The experiment was administered to six trained sensory panelists. Findings The experiment result shows that each panelist has a different level of sensitivity and tendency in evaluating samples containing Acesulfame-K. Furthermore, by simulating the panelists’ daily inspection, the fatigue effect is also found in one out of six panelists. The use of E-nose and E-tongue, may eliminate the subjectivity issue, supporting the development of human error-free quality system. Research limitations/implications The research findings indicate the needs of human substitution-built into the quality system to avoid both of subjectivity and error judgment while defining the products quality. However, the small numbers of panelists as well as the unvalidated substitute instruments application in the target workcenter were the main limitation of this study. Human-independent quality system could be applied only when the instruments have been calibrated to human response in perceiving taste and odor. Originality/value The research finding supports the theory of human panels’ tradeoffs in a sensory analysis in terms of sensitivity level variance and fatigue. It has provided additional contributions to the existing theories as well as developed effective strategies for the development of the human-independent quality system.

Recent Advances and Future Perspectives in the E-Nose Technologies Addressed to the Wine Industry

“…Numerous classes of VOCs have been identified in grapes. Among these, the principal varietal compounds encompass terpenes (predominantly found in grape skin) [26], methoxypyrazines [27], carotenoid-derived compounds also recognized as norisoprenoids [28], thiols [29], benzene derivatives [30], and compounds arising from lipid oxidation [31]. The synthesis of secondary metabolites in grapes-and thus their influence on the chemical composition of the wine aroma-exhibits significant variability, markedly influenced by the concept of "terroir" [32] and agricultural practices [33].…”

Rapid quantitative authentication and analysis of camellia oil adulterated with edible oils by electronic nose and FTIR spectroscopy

“…This traditional method, deeply rooted in human experience, can detect subtle differences and complexities in flavor, aroma, and appearance that are essential for quality determination. However, it is inherently subjective and influenced by various factors, including the state of the evaluator and environmental conditions, thus limiting its reproducibility and reliability ( Njoman et al, 2017 ). Instrumental techniques, such as gas or liquid chromatography and spectroscopy, offer precise and quantitative analysis, enabling the detection and identification of complex compounds within camellia oil.…”