Sensory evaluation of bread was conducted using a 5-point hedonic scale to determine consumer preference of different bread samples. Participants were asked to taste each bread sample and rate their preference from 1 (dislike very much) to 5 (like very much). They could also provide comments on appearance, taste, odor and texture. The results would then be analyzed to identify the highest and lowest scoring samples and determine overall preference. Star diagrams could also be used to compare the intensity of various sensory attributes like texture, taste and smell across the different breads.

1. Sample 1. Dislike very
much
2. Dislike 3. Neither like or
dislike
4. Like 5. Like very much Comments: appearance, taste, odour, texture
Sensory evaluation of bread
Carry out a preference test of the different breads that have been baked to find out which sample is preferred.
1. Prepare the food samples.
2. Ask each taster to taste each sample in turn and tick a box, from '1 Dislike Very Much' to '5. Like Very Much' to indicate their
preference. This is a 5-point-scale. Sometime a 9-point-scale is used.
3. The taster may also wish to make remarks about the products’ appearance, taste, odour and texture.
4. Analyse the results. Which sample received the highest/lowest scores? Which sample was preferred?
Hedonic scale: Name: Date:

2. Write the sensory
attribute here.
Intensity scale 1-10 or
change to 1-5
What are your conclusions about the bread
samples you tested?
Conclusions:
Use a star diagram to compare the intensity of the sensory attributes of the bread samples.
1. Choose 8 attributes that describe the characteristics of the bread, e.g. crunchy, chewy, soft,
2. Taste the food sample. Decide on the intensity for each attribute, using a scale from 0 to 10 (the higher the number, the greater the
intensity).
3. Use the information to draw a star chart/diagram of the product's attributes.
Note:a numberof different breadsample s can be overlaid on the same chart, showing sensory differencesand similarities.