Remote testing: Sensory test during Covid-19 pandemic and beyond.

CATA Descriptive analysis Discrimination tests Home test Liking Sensory analysis TDS

Journal

Food quality and preference
ISSN: 0950-3293
Titre abrégé: Food Qual Prefer
Pays: England
ID NLM: 101224806

Informations de publication

Date de publication:
Mar 2022
Historique:
received: 01 08 2021
revised: 28 09 2021
accepted: 10 10 2021
entrez: 1 11 2021
pubmed: 2 11 2021
medline: 2 11 2021
Statut: ppublish

Résumé

Restrictions adopted by many countries in 2020 due to Covid-19 pandemic had severe consequences on the management of sensory and consumer testing that strengthened the tendency to move data collection out of the laboratory. Remote sensory testing, organized at the assessor's home or workplace and carried out under the live online supervision of the panel leader, represents a trade-off between adequate control and the convenience of conducting testing out of the lab. The Italian Sensory Science Society developed the "Remote sensory testing" research project aimed at testing the effectiveness and validity of the sensory tests conducted remotely through a comparison with evaluations in a classical laboratory setting. Guidelines were developed to assist panel leaders in setting up and controlling the evaluation sessions in remote testing conditions. Different methods were considered: triangle and tetrad tests, Descriptive Analysis and Temporal Dominance of Sensations tests, all of which involved trained panels, and Check-All-That-Apply and hedonic tests with consumers. Remote sensory testing provided similar results to the lab testing in all the cases, with the exception of the tetrad test run at work. Findings suggest that remote sensory testing, if conducted in strict compliance with specifically developed sensory protocols, is a promising alternative to laboratory tests that can be applied with both trained assessors and consumers even beyond the global pandemic.

Identifiants

pubmed: 34720454
doi: 10.1016/j.foodqual.2021.104437
pii: S0950-3293(21)00319-0
pmc: PMC8548442
doi:

Types de publication

Journal Article

Langues

eng

Pagination

104437

Informations de copyright

© 2021 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Références

Appetite. 2021 Feb 1;157:105005
pubmed: 33068666
Front Psychol. 2021 Jul 22;12:703373
pubmed: 34367027
Foods. 2021 Aug 16;10(8):
pubmed: 34441675

Auteurs

Caterina Dinnella (C)

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy.

Lapo Pierguidi (L)

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy.

Sara Spinelli (S)

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy.

Monica Borgogno (M)

Mérieux NutriSciences, Italy.

Tullia Gallina Toschi (T)

Department of Agricultural and Food Science, Alma Mater Studiorum-University of Bologna, Italy.

Stefano Predieri (S)

Institute of BioEconomy, National Research Council, Italy.

Giliana Lavezzi (G)

Kerry Ingredients & Flavours, EMEA Region, Italy.

Francesca Trapani (F)

Enrico Giotti S.p.A. a Subsidiary of McCormick & Company, Inc, Italy.

Matilde Tura (M)

Department of Agricultural and Food Science, Alma Mater Studiorum-University of Bologna, Italy.

Massimiliano Magli (M)

Institute of BioEconomy, National Research Council, Italy.

Alessandra Bendini (A)

Department of Agricultural and Food Science, Alma Mater Studiorum-University of Bologna, Italy.

Erminio Monteleone (E)

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy.

Classifications MeSH