Expanding the sensitivity of conventional analytical techniques in quality control using sensory technology

Abstract To conduct a quality control program, a company can utilize professional sensory panels, analytical techniques, and newer computer technologies. Choosing the right method(s) can be a complex task in which strengths and weaknesses of each method, budget constraints, and other resource issues must be weighed. Human sensory panels provide the most sensitive measure of quality, detecting trace-to-ultra-trace concentrations of compounds. Panelists can incorporate quantitative information with qualitative nuances of the whole product. Analytical techniques can be efficient, fatigue-free, and helpful in monitoring potentially toxic chemicals. Identifying a specific quality-degrading constituent can be difficult solely through instrumental methods. Sensory-directed chemical analysis can sort through the hundreds to thousands of compounds that may cause a quality problem in a food product. New technological advances, such as electronic noses, also require human direction to “learn” the limits of acceptability and conduct periodic calibration checks.