Developing a trained sensory panel for comparison of different brands of vanilla ice cream using descriptive sensory analysis

Abstract

This study aimed at profiling the sensory attributes
of vanilla ice cream using descriptive sensory analysis. This
method involves both discrimination and quantification of
sensory attributed in food products, and required a trained
sensory panel. During this study, 26 individuals were screened
for normal sensory acuity, and for their capability to identifiy
and quantify different sensory attributes related to vanilla ice
cream. Nine individuals conforming to the selection criteria
were subjected to a structured training programme. During
the programme the individuals were introduced to a range of
sensory attributes related to vanilla ice cream, and they were
trained on rating the perceived intensities on a line scale in
comparison to reference samples that had predetermined
attribute intensities. The trained panel was then used to assess
three different brands of commercial vanilla ice cream on the
selected sensory attributes. The data were statistically analysed
using two-way analysis of variance (ANOVA) and mixed model
ANOVA. The results showed that yellowness, vanilla flavour,
milky flavour, buttery flavour, sweetness and creaminess were
significantly different (p < 0.05) among the brands, whilst no
significant difference (p < 0.05) was observed for the intensities
of whey flavour and mouth coating character. Identification
and quantification of sensory attributes of the available brands
provide directional information to a producer to improve the
existing formulation and thereby remain competitive in the
market.