DLG-Expert reports: Food sensory technology

In special situations, e.g. the corona pandemic, the crisis and/or emergency plans of the respective companies become effective. In the following DLG-expert report initial ideas and experience have been compiled. They are primarily intended as an aid for experts and management staff in the sensory evaluation sector, e.g. especially panel leaders in quality assurance and product development, when resuming their projects in the area of analytical (and if necessary also hedonic) sensory work.

Sensory Evaluation 4.0
Significance and Perspectives of Digitalisation in Sensory Quality Control and Product Development in the Food Industry

DLG Expert report 15/2018

This DLG Expert report addresses the challenges of digitalisation in food sensory testing. In many companies, data collection, evaluation and administration of human sensory tests are already computerised. In this respect, various software programs are offered on the market that support the processes around sensory quality assurance and product development. However, further networking and automation of data management of these areas within the company, as well as with suppliers and customers is desirable. Consequently, for efficient sensory evaluation management in the digital environment, individual solution strategies with a high practical benefit must continually be developed. 

A publication on the subject of “Food Fraud” is to be introduced with the words: “A spectre is haunting Europe – the spectre of food fraud”. The enormously increased, agitated media presence of the topic in recent years as well as the often rash and inconsistent synonymous use of the terms “food fraud”, “consumer deception” and “consumer deceit” in almost every food-related context by various organisations, institutions and in part also by companies in the food industry are leading to increasing uncertainty – not only among consumers, but also among participants in the meanwhile extremely complex value-added chain for food based on the division of labour.
The following expert knowledge is intended to create transparency in a compact form and provide strategies for practical risk prevention and defence.

Food Pairing & Sensory Analysis – Boundless fascination?

Expert report 6/2017

The attention-grabbing combination “Caviar & white chocolate” by Heston Blumenthal will soon be two decades old. In the meantime top chefs and interested hobby cooks have experimented and applied the craft of food pairing, especially in the gastronomy sector. Food pairing is now experiencing new interest in a broader area. What chances does food pairing offer in conventional or innovative product development?..

Panel training on odour and aroma perception for sensory analysis

Expert report 1/2017

The core of food flavour is formed not by the five basic taste types – sweet, sour, bitter, salty and umami – which are perceived on the tongue via the taste organ, but instead by the large number of substances and sensations that are perceived via the olfactory organ. These include both volatile odours and flavouring substances dissolved in the food (Legrum W., 2015, p. 26ff). In sensory analysis, the odour and aroma forms part of the spectrum to be analysed, alongside appearance, texture and basic taste...

Sensory Analysis of Honey

Expert report 11/2015

Per capita consumption of honey is approx. 1 kg per year in Germany, 1.3 kg in Austria and 1.2 kg in Switzerland. 63% of Germans, more in the east than in the west, state that they eat honey regularly. However, the performance of honey bees extends well beyond the production of honey. Worldwide about 80% of all blossoms are pollinated by insects, and the honey bee accounts for 85% of these. Above all fruit-growing and beekeeping are closely linked...

Special sensory analysis of nuts and shell-fruits

Expert report 05/2014

In 2012 Germans consumed on average 4.3 kg shell-fruit (including peanuts). In 2013 altogether 304,459 metric tons of nuts (including peanuts) were imported to Germany, the greatest shares of which comprised peanut kernels (92,669 metric tons) and shelled almonds (75,372 metric tons), followed by hazelnut kernels (61,321 metric tons) pistachios (22,762 metric tons) and cashew kernels (22,604 metric tons). The main processor is the confectionery industry. Nuts and shell-fruits are used above all in snacks, muesli mixtures, as baking ingredients, or for obtaining oils.

Efficient planning, preparation, performance and evaluation of sensory tests (Part 2)

Expert report 04/2012

Part 1 of the DLG Expert report on the subject of “Effi cient planning, preparation, performance and evaluation of sensory tests”, issue 3/2012, discussed defi nition of the target and various aspects to be taken into account in planning the test. Part 2 of this DLG Expert report continues with those elements of test design not yet examined and in addition focuses on performance and evaluation of the test...

Special sensory analysis of edible ices

Expert report 03/2011

Edible ice is a food in which the focus of consumption is on enjoyment. The product group Edible Ices is one of the still young product groups in our food programme. Iced, sweet milk and fruit preparations reportedly existed already in ancient times. However, it was only the invention of technical refrigeration by Carl von Linde in the year 1876 that created the condition for developing products that require production temperatures well below freezing point...