Departments - Sensory Science

Sensory science is the study of the reactions of the five senses - sight, hearing, smell, taste and touch - to the characteristics of physical matter. The discipline does not just deal with "likes and dislikes," but scientifically evokes, measures, analyses and interprets psychological responses to physical stimuli, and thus belongs to the specialised field of psychophysics.

"Sensory food science," adopts a unique approach to identification of the attributes that matter most to the end-consumer. It employs trained "panellists," and where possible sensitive instruments, to provide the right guidance to the food manufacturers on what perceived attributes need to be incorporated into their products for their marketing success.

Envisaging the importance of this branch of psychophysics in its R&D regime, CFTRI started its Sensory Evaluation Unit over three decades ago, as part of its Spice and Flavour Technology Department. The Unit became an independent department with its present name in 1970.

- Definition of the sensory quality of both fresh and processed foods
- Generation of new product ideas for identified consumer segments
   and contribution to new product development through optimisation
   techniques.
- Promotion of the use of alternate raw materials in preparing common food items, to produce a new generation of specialty foods
   comparable to traditional foods in terms of sensory quality
- Systematic sensory analysis of indigenous raw materials such as
   spices.
- Application of instrumental methods for measurement of colour,
   texture and odour of Indian foods and correlation of the resultant
   quantitative data with sensory analysis data.
- Sensory profiling of products based on their specific attributes, and
   their positioning in the market vis-à-vis competitor products, by
   using the techniques of multivariate analysis.
- Application of sophisticated statistical and computing techniques in
   the interpretation of complex sensory analysis data.

Technology Profile

- Optimisation of carbonated cola beverage formulation using
   alternative sweeteners
- Sensory research on spices and spice blends-development of a
   multimedia methodology for profiling and evaluation of the effect of
   process parameters on the sensory quality of ground spices
- Odour profiling of edible oils and blends, and tracing of the pathway
   of quality changes during storage.
- Psychometric studies for alternate sweeteners and flavour
   enhancers.
- Sensory and chemical characterization of interaction among
   selected sweeteners, flavourants, and acidulants.
- Scoville test for determination of pungency thresholds
- Quality evaluation of Indian saffron.
- Taint and jar tests to detect off-notes, and taints from the
   environment, packing materials, printing inks and floor coatings.
- Optimisation and positioning of coffee, value-added products from
   coffee, and coffee blends.
- Profiling/ positioning of Jamoon from instant mixes of different
   brands.
- Profiling of tea leaves packed in different packaging materials

Projects Completed

- Optimization of malt beverage formulation.
- Sensory scaling and instrumental analysis of flavours and
   off-flavours in selected foods and study of their mutual correlation.
- Sensory-Instrumental measures of food textures-a model based on
   traditional foods.
- Sensory and nutritional evaluation of selected foods cooked by
   microwave and conventional methods.
- Use of sucrose substitutes in carbonated soft drinks, and the
   stability of selected sweeteners as table-top dispensers.
- Multidimensional modelling of flavour modules in beverages,
   composition, perception and preferences.
- Assessment of consumer requirements and optimisation of the
   sensory quality of selected foods and beverages.
- Applications of sucrose substitutes in common foods.
- Effect of using flavour-enhancers on sensory quality in select Indian
   foods.
- Evaluation of rigid aluminium containers for packaging selected
   processed foods and beverages.
- Use of natural colorants in ice cream.
- Sensory quality of the beverage 'Frooti' in different packages, and
   double-filtered groundnut oils in pillow and brick packs: Shelf-life
   studies.
- Comparative sensory quality of fresh, chilled and blast-frozen
   chicken.
- Profiling of canned beer stored in ambient and accelerated
   conditions.
- Process for the preparation of cardamom flavour formulations.

Academic and Technical Services

A basic objective of our department is to associate closely with the food industry on projects related to sensory evaluation and consumer acceptance. With this end in view, we provide a range of services to the industry as also to researchers, students and others interested in sensory science,
- Sensory profiling of raw materials and processed foods.
- Product testing by relevant sensory methods.
- Product development and optimisation.
- Product positioning.
- Consumer acceptance tests and consumer surveys.
- Statistical analysis of sensory data.
- Storage/ shelf-life studies in standard conditions.
- Determination of threshold levels for basic tastes and odours.
- Chemical analysis of foods.
- Instrumental analysis of food texture and colour.
- Correlation of sensory and instrumental/chemical parameters.
- Short-term courses in various aspects of sensory science.
- Teaching/guidance for advanced programmes in food technology.
- Consutancy/Guest lectures.