Human assessors are currently the best instruments for evaluating the sensory properties of both food and non-food consumer products. In the early stages of descriptive sensory panel training, a lexicon is still undergoing refinement and assessors are only beginning to understand the identities of sensory attributes and how to use the scale to communicate the intensity of sensations. To expedite training, the panel leader provides structure and feedback. Several statistical approaches have been proposed that indicate training status. In this thesis several approaches are reviewed, and a multistage process that involves scrubbing data, estimating parameters, reviewing fit, and exploring multivariate relationships is developed. The process reveals attribute misunderstandings, considers candidate training targets for subsequent training sessions, and explores data to better understand product properties.

Dysphagia, a condition commonly associated with older adults suffering from stroke or degenerative diseases, often requires a modified texture food diet. Although commercial pureed foods are available in Canada for treatment of dysphagia, little is known regarding their sensory, nutritional, and textural properties, and whether these foods are liked among consumers. The objectives of this research were to characterize the sensory, nutritional, and textural properties of commercial pureed carrot, turkey, and bread products and to determine their liking in two groups of older adults; non-dysphagic and pureed consumers. It was found that commercial pureed foods differed significantly across brands in these properties and liking differed between the two study populations. Future research should focus on creating standards for commercial companies to follow to ensure that all products are as safe as possible for swallowing. / OMAFRA, CIHR

There is limited knowledge on provisions used to ensure swallowing safety, nutritional adequacy and sensory acceptability of pureed foods in long-term care homes (LTCHs). The overall aim for this research was to expand knowledge of pureed food production in LTCHs, to study the impact of varying ingredients and preparation on sensory and nutrition and to model perceived oral textures in pureed food. Qualitative interviews with dietary staff (n=53) in 25 LTCHs showed a variety of challenges and practices in production, affecting overall quality. Pureed turkey varying in added liquid, meat muscle and seasoning method and pureed carrots varying in thickener type were evaluated by a descriptive sensory panel (n=10). Results indicate that small formulation changes can have a significant impact on the nutrition and sensory properties of pureed food. Instrumental tests using a viscometer, line-spread test and texture analyzer showed different strengths in predicting variation in orally-perceived textures. / Funding for this project has been provided by Agriculture and Agri-Food Canada through the Canadian Agricultural Adaptation Program (CAAP). In Ontario, this program is delivered by the Agricultural Adaptation Council (AAC).