CoSSOL Project   Module 3Third meeting in France       Périgueux 11th to 15th May 2011
Organoleptic Analysis: PracticalExercise Objectives The test is based on two organoleptic   exercises:   1) one on strawb...
Methodology The organoleptic tests involved    30 partners of the  COSSOL project from 11 European countries. This numbe...
Experiments Test 1 : Tasting of strawberrieso The triangular test with the binominal law enables us to  know if the publi...
Results Test 1: The triangular test enabled the public to  actually distinguish the two different varieties of  strawberr...
Carrying out the tests with aclass Step 1 : The teacher provides tyhe class with the  basic elements that need to be know...
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Diaporama analyse sensorielle en anglais

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Diaporama analyse sensorielle en anglais

  1. 1. CoSSOL Project Module 3Third meeting in France Périgueux 11th to 15th May 2011
  2. 2. Organoleptic Analysis: PracticalExercise Objectives The test is based on two organoleptic exercises: 1) one on strawberries; 2) another on Duck «foie gras» (fat liver )o The use of mathematical probability laws will enable us to keep only one hypothesis.
  3. 3. Methodology The organoleptic tests involved 30 partners of the COSSOL project from 11 European countries. This number of participants is enough to assess that 14 identical answers suffice to decide whether the test is successful or not with a small 5% error margin.
  4. 4. Experiments Test 1 : Tasting of strawberrieso The triangular test with the binominal law enables us to know if the public can distinguish two different varieties of strawberries. Test 2 : Tasting of «foie gras»o The Wilcoxon test method enables us to hiérarchise the taste of two regional products from the same category: «whole half-cooked foie gras» on the one hand, «portion of duck Foie Gras with chunks of liver» on the other.
  5. 5. Results Test 1: The triangular test enabled the public to actually distinguish the two different varieties of strawberries. Test 2: The Wilconxon test method enabled the public to hiérarchise the two different foie gras products according to their taste.o The «portion of duck Foie Gras with chunks of liver» was clearly preferred to the «whole half-cooked foie gras »
  6. 6. Carrying out the tests with aclass Step 1 : The teacher provides tyhe class with the basic elements that need to be known. Step 2 : The organoleptic analysis enables us to: o put the notions evoked previously into practice. o Ease their assimilation by the students; o Understand tyhe meaning and the utility of these elements; o Make a link between theory and practice.

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