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

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 bream. 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.