Sensory Evaluation: Food Properties, External Influences & Impact

This report analyzes the sensory properties of food, including appearance, smell, texture, and taste, and their impact on consumer purchasing decisions, particularly within the hospitality industry. It evaluates the influence of external factors such as economic, social, psychological, and lifestyle determinants on these sensory properties. The report further discusses potential modifications to enhance the appeal of pastry products, emphasizing the importance of considering customer needs, design variations, taste improvements, texture optimization, and smell enhancement. The conclusion highlights the critical role of sensory organs in food selection and the need for food preparation to satisfy all senses, advocating for continuous improvement through the consideration of various internal and external factors.

Sensory Evaluation
Report Assessment

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Sensory Properties of Food.........................................................................................................3
External influences......................................................................................................................4
Modification................................................................................................................................6
CONCLUSION................................................................................................................................7
REFERENCES:...............................................................................................................................8
Books and Journals.....................................................................................................................8

INTRODUCTION
Senses can be defined as faculty by which the body perceives an external stimulus. These
are the feelings that help to understand a process. It is seen that senses play a vital role in eating
and liking a food product (Stone, Bleibaum and Thomas, 2020). All the sense organs such as
appearance, smell, texture and taste gets activated while making purchases. In this report the
sensory properties of food are analysed as they have direct impact on the purchase of the food.
Afterwards the external factors that have influence upon the sensory properties in hospitality
industry are being evaluated. In the end of this report discussion related to the modifications that
will help is done.
MAIN BODY
Sensory Properties of Food
There are four major sensory properties of food and they are appearance, smell, texture
and taste. It is necessary to note that they have impact on perception level of individuals. It is
seen that these are the primary senses of the human beings. They help them to decide about the
purchases they have to make (Gunaseelan and Arun, 2021). All these are active when a person
tries to select a food material in hospitality industry. People want the food must be delicious,
presentable and must smell good. To attract the customers there is need to take care of all these
factors so that they are able to make decision in favour of the food. The senses and their
influence is discussed below:
Appearance: It is seen that the food should be presented in an effective way. The
appearance has direct impact on the purchasing decision. In relation to pastry it should have coco
chips, and other extra elements so that the customers is attracted towards it. At the same time
there are no new designs being given to pastry. Providing pastry in different designs will help to
enhance its appearance and attract people towards the products (Fernandes and et.al., 2018). It is
seen that size, shape, colour, temperature and surface texture makes impact on the purchase
decision of the customer. Appearance plays a major role in tempting the customer towards the
pastry.
Odor: The note detects smell also influence the buying decision. It is seen that the smell
while preparation of food attracts the people. It is seen that when a person is able to smell food
then they are unable to control there hunger (Németh and et.al., 2019). It will help to affect the

customers and they start demanding the product. All the flavours of pastry must have different
odor. There is need to provide good smell in order to attract the customers.
Taste: It is seen that there is impact of taste on the customers. The tongue can detect
different taste. It is important to make food tasty as it is most active sense organ that helps to
make decision. Pastry must be tasty so that the customer makes repetitive visit and purchase it
again. The taste matters the most (Nishinari, Fang and Rosenthal, 2019). It is seen that if the
appearance is good but taste is not then no one will make purchase. So, among all the properties
taste matters the most.
Texture: Texture can be assessed with touch. The texture of pastry matters. The person
eating the same must feel creamy and like the texture. It is seen that the texture of food matters
the most and impacts the perception of customers (Ifediba and Nwafor, 2018). It is examined that
the pastry must be soft to eat and must not stick in teeth. It is important to note that the surface of
tongue is sensitive. It is important to note that sensation must be good when pastry is eaten by
them.
External influences
It is important to note that there are various external factors that have impact on the
sensory properties of food. These factors are considered by the hospitality industry so that they

are able to attract the customers and provide them best. It is seen that these factors also impact
the buying decision. The external factors are as follows:
Economic determinants
 Cost: The cost of the food product also impacts choice. Hospitality industry must take
care about the affordability and rate of the products. It is seen that income of the
customers change the decision that they want to take (Pambo and et.al., 2018). They also
set small amount of budget for the pastry items. It is important to provide price as per the
value of pastry products.
 Knowledge: The awareness about the food product is another determinant. It is examined
that the customers must have knowledge about the variety of products that can be
purchased by the customers (Kambarova and et.al., 2020). Along with that they must
spread awareness about the healthy ingredients that are being used in formulating the
products.
Social determinants
 Influence of social class: It is another factor that has impact on the product. The place
where they live and people. There intake of nutrients and calories also impact the buying
decision of the people (Swegarden and et.al., 2019).
 Cultural influences: The place where they live and the habitat of the people impact the
purchase behaviour. It is seen that there is need to know about the habitual differences
seen among the people (Zacharov ed., 2018). The hospitality industry must understand
the culture of the people and try to form and make something that is preferred by them. It
is important to provide them best and as per their culture.
Psychological factors
 Stress: In this regard the people that take more stress avoid these items. The business
organisation must give advertisements that attract the customers. They must be attractive
and creative so that they are able to persuade others (Niu and et.al., 2018). People must
eat and consume good food so that they feel good and are able to release stress.
 Mood: It is also one of the vital factor that impacts the behaviour of the customers. The
product must be designed in such a manner that they are in good mood. It is important to
attract the customers so that they are able to consume pastry products (Tolve and et.al.,
2018).

Lifestyle factors
 Healthy lifestyle: It is important to note that there are people that have healthy lifestyle.
It is seen that they must be provided healthy products so that they are able to attract the
customers that have healthy lifestyle (Marinopoulou and et.al., 2020). It is seen that
providing quality products and baking the products in effective manner is helpful to sale
the products.
 Like to travel: There are various people that like to travel. It is seen that they must be
reached as they are the one who like to eat out. They must also be provided best so that
they are able to reach them effectively.
Modification
It is seen that there are various internal and external factors that have impact on the sale
of pastry products. It is important for them to consider all the factors and they provide best to the
customers. There are some modifications that will help:
 The pastry products must be made after checking the needs and wants of all the
customers. It is important to note that by enhancing variety and providing various options
they are able to serve more customers. There is need to take care of health conscious
people as well.
 The design must be made different. There are various competitors that are present in the
market. It is necessary to provide customers with different deign so that they are attracted
towards the products offered (Alozie and Ene-Obong, 2018). It is necessary to note that
providing different and unique designs to the products so that they like the products of
the company.
 At the same time taste there is need to provide best and tasty products to the customers. It
is important to provide healthy and tasty to the customers so that they are able to provide
best to the customers. It will help to satisfy the customers and they visit again in the
organisation.
 The texture of the pastry products also have impact on the desire of the customers. It is
seen that tongue is active sense organ that prefer the food product. It is seen that there is
importance of providing best texture to the customers (Hou and et.al., 2020). Along with
that there is need to provide the customers best and tasty.

 The smell of pastry products must be enhanced then there is need of adding good smell to
the food products. It is seen that there is requirement of good food in order to attract
them.
CONCLUSION
From the above report, it is analysed that there is important role of sense organs. An
individual makes buying decision related to food items by considering the organs. The properties
of sensory include appearance, smell, texture and taste. It is analysed that the food must be
prepared in such manner that satisfied the customers and is prefer by all the sense organs.
Afterwards the external factors that have influence of the buying decision taken by the
customers. In the end the points of mortification are mentioned that will help to bring
improvisation.

REFERENCES:
Books and Journals
Alozie, Y. E. and Ene-Obong, H. N., 2018. Recipe standardization, nutrient composition and
sensory evaluation of waterleaf (Talinum triangulare) and wild spinach (Gnetum
africanum) soup “afang” commonly consumed in South-south Nigeria. Food chemistry,
238, pp.65-72.
Fernandes and et.al., 2018. Sensory evaluation of high-quality virgin olive oil: Panel analysis
versus consumer perception. Current opinion in food science, 21, pp.66-71.
Gunaseelan, D. and Arun, A., 2021. Development and shelf life assessment of millet cookies by
means of nutritional and sensory evaluation characteristics. Research Journal of
Pharmacy and Technology, 14(3), pp.1482-1486.
Hou, F., Mu, T., Ma, M. and Blecker, C., 2020. Sensory evaluation of roasted sweet potatoes
influenced by different cultivars: A correlation study with respect to sugars, amino
acids, volatile compounds, and colors. Journal of Food Processing and Preservation,
44(9), p.e14646.
Ifediba, D. I. and Nwafor, E. C., 2018. Nutritional and sensory evaluation of African breadfruit-
corn yoghurt. African Journal of Food Science, 12(4), pp.73-79.
Kambarova and et.al., 2020. Improvement of quality characteristics of turkey pâté through
optimization of a protein rich ingredient: physicochemical analysis and sensory
evaluation. Food Science and Technology, 41, pp.203-209.
Marinopoulou and et.al., 2020. Monitoring Staling of Packaged Sliced Pan Breads:
Physicochemical Properties, Sensory Evaluation, and Consumer Preference. Journal of
Culinary Science & Technology, 18(5), pp.396-412.
Németh and et.al., 2019. Standard analytical methods, sensory evaluation, NIRS and electronic
tongue for sensing taste attributes of different melon varieties. Sensors, 19(22), p.5010.
Nishinari, K., Fang, Y. and Rosenthal, A., 2019. Human oral processing and texture profile
analysis parameters: Bridging the gap between the sensory evaluation and the
instrumental measurements. Journal of Texture Studies, 50(5), pp.369-380.
Niu and et.al., 2018. Sensory evaluation of the synergism among ester odorants in light aroma-
type liquor by odor threshold, aroma intensity and flash GC electronic nose. Food
Research International, 113, pp.102-114.
Pambo and et.al., 2018. The role of product information on consumer sensory evaluation,
expectations, experiences and emotions of cricket-flour-containing buns. Food
Research International, 106, pp.532-541.
Stone, H., Bleibaum, R.N. and Thomas, H.A., 2020. Sensory evaluation practices. Academic
press.
Swegarden and et.al., 2019. Bridging sensory evaluation and consumer research for strategic
leafy Brassica (Brassica oleracea) improvement. Journal of food science, 84(12),
pp.3746-3762.
Tolve and et.al., 2018. Fortification of dark chocolate with microencapsulated phytosterols:
Chemical and sensory evaluation. Food & function, 9(2), pp.1265-1273.
Zacharov, N. ed., 2018. Sensory evaluation of sound. CRC Press.