This document provides information on different types of sensory testing methods used to evaluate food products, including difference tests, rating tests, sensitivity tests, and descriptive tests. It describes various tests under each type, such as paired comparison tests, ranking tests, threshold tests, and numerical scoring tests. The tests involve presenting food samples to panels of judges and having them evaluate and rate the samples based on characteristics like taste, odor, and texture. The results are used to analyze differences between products and determine consumer preferences.
the types of sensory , training of sensory panelist and simple way to conduct the sensory evaluation for frozen products. how the sensory room should procedure to be followed during the sensory analysis
This seminar talks about what is sensory evaluation, types and needs for sensory evaluation. Quality control and quality assurance and the use of sensory evaluation in food industries. Minimum requirement and new developments in QC/Sensory program.
the types of sensory , training of sensory panelist and simple way to conduct the sensory evaluation for frozen products. how the sensory room should procedure to be followed during the sensory analysis
This seminar talks about what is sensory evaluation, types and needs for sensory evaluation. Quality control and quality assurance and the use of sensory evaluation in food industries. Minimum requirement and new developments in QC/Sensory program.
Descriptive analysis is an important part of sensory evaluation. It provides information about the qualitative as well as the quantitative evaluation of food and it is widely used for obtaining detailed description about the aroma, flavour and overall texture of the food product
Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades.
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
Food additives, Different categories of food additives, Types of food additives, direct food additives and their role in food processing, Indirect food additives and their role in food processing, Benefits of food additives, Examples of direct and indirect food additives, Functions of food additives.
Descriptive analysis is an important part of sensory evaluation. It provides information about the qualitative as well as the quantitative evaluation of food and it is widely used for obtaining detailed description about the aroma, flavour and overall texture of the food product
Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades.
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
Food additives, Different categories of food additives, Types of food additives, direct food additives and their role in food processing, Indirect food additives and their role in food processing, Benefits of food additives, Examples of direct and indirect food additives, Functions of food additives.
3. Secondary Data, Online Information Databases, and Measurement.docxtamicawaysmith
3. Secondary Data, Online Information Databases, and Measurement Scaling
1
Primary Scales of Measurement
7
3
8
Scale
Nominal Numbers
Assigned
to Runners
Ordinal Rank Order
of Winners
Interval Performance
Rating on a
0 to 10 Scale
Ratio Time to Finish, in
Seconds
Third
place
Second
place
First
place
Finish
Finish
8.2
9.1
9.6
15.2
14.1
13.4
Primary Scales of Measurement
Nominal Scale: The numbers serve only as labels or tags for identifying and classifying objects.
Ordinal Scale: A ranking scale
Interval Scale: Numerically equal distances on the scale represent equal values in the characteristic being measured.
Ratio Scale: Possesses all the properties of the nominal, ordinal, and interval scales. It has an absolute zero point.
Illustration of Scales of Measurement
Nominal Ordinal Ratio
Scale Scale Scale
Preference $ spent last No. Store Rankings 3 months
1. Parisian
2. Macy’s
3. Kmart
4. Kohl’s
5. J.C. Penney
6. Neiman Marcus
7. Marshalls
8. Saks Fifth Avenue
9. Sears
10.Wal-Mart
Interval
Scale
Preference Ratings
1-7
A Classification of Scaling Techniques
Comparative Scaling Techniques
Paired Comparison Scaling
A respondent is presented with two objects and asked to select one according to some criterion.
The data obtained are ordinal in nature.
Paired comparison scaling is the most widely-used comparative scaling technique.
With n brands, [n(n - 1) /2] paired comparisons are required.
Under the assumption of transitivity, it is possible to convert paired comparison data to a rank order.
Obtaining Shampoo Preferences
Using Paired Comparisons
Instructions: We are going to present you with ten pairs of shampoo brands. For each pair, please indicate which one of the two brands of shampoo you would prefer for personal use.
Recording Form:
aA 1 in a particular box means that the brand in that column was preferred over the brand in the corresponding row. A 0 means that the row brand was preferred over the column brand. bThe number of times a brand was preferred is obtained by summing the 1s in each column.
Paired Comparison Selling
The most common method of taste testing is paired comparison. The consumer is asked to sample two different products and select the one with the most appealing taste. The test is done in private and a minimum of 1,000 responses is considered an adequate sample. A blind taste test for a soft drink, where imagery, self-perception and brand reputation are very important factors in the consumer’s purchasing decision, may n ...
It Covers basic tool-kit of scales that can be used for the purposes of marketing research. The measurement scales covered are into two groups; comparative and non-comparative scales. The examples further simplifies the Understanding.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
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Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
3. SCORE CARD
Judging should be done in individual booths, this assures
independent judgement and communication between panel
members should be allowed except for consultation with the
panel leader on any point of doubt.
The best time of day for sensory testing is morning 10.00
am to 12noon and 3 to 5 pm.
Judgement should be done quickly, but not hurriedly.
4. Cont…
• Odour observation by sniffing should be done before
tasting.
• The card should be clearly typed or printed.
• A sheet for indicating rank order for a single
characteristic also is extremely simple.
• No single score card fits all experiment. Instead, the score
card needs to be developed for the specific experiment.
• All score card should contain the date and name of the
judge
5. Types of sensory testing
Different sensory tests are employed for food
evaluation. The tests are grouped into four types.
A DIFFERENCE TEST
B RATING TEST
C SENSITIVITY TEST
D DISCRIPTIVE TEST
6. A .Difference test B.Rating test C.Sensitivity test Descriptive test
A1. Paired comparison test
B2. Duo- Trio test
A3. Triangle test
B1. Ranking test
B2. Single sample (monadic) test
B3. Two-sample difference test
B4.Multiple sample difference
test
B5. Hedonic rating test.
B6. Numerical scoring test
B7. Composite scoring test
C1. Sensitivity threshold test
C2. Dilution test
7. 1.A DIFFERENCE TEST
A1.Paired comparison test
Prepare two different samples of the food product you
wish to test.
Compare one attribute, e.g. which one is smoother?
Record the response from the tasters.
8. Paired comparison test
• Name…………………….. Date………………
• Product…………………….
• you are given one or several pairs of sample. Evaluate the two samples
in the pair for…………………..is there any difference the two samples in
the pair?
Code No. of pairs Yes No
_______ _______ _______
_______ _______ _______
_______ _______ _______
_______ _______ _______
Signature
9. Prepare three food samples, two of which are the
same.
Using one of the two identical samples as control,
as the taster to decide which of the other two
remaining sample as the control.
Record the tasters’ responses.
10. Name:………………… Date:……………..
Product:………………….
• The first sample ‘R’ given is the reference sample
• Taste it carefully.
From the pair of coded samples next given, judge which sample is
the same as ‘R’
Set No code no of pairs same as ‘R’
1 _______ _______
2 _______ _______
3 _______ _______
4 _______ _______
Signature
11. Prepare three food samples, two of which are the same.
Arrange the samples in a triangle.
Ask the tasters to decide which of the samples is the odd one out.
Record the responses from the tasters
Two Samples A and B can be presented in two combinations AAB
and BBA and for replication in six different-
AAB,ABA,BAA,BAB,ABB and BBA.
12. Triangle test
Name……………… Date……………..
Product………………….
Two of the samples are identical. Determine the odd samples.
Set No code no of code no of odd comment on odd
samples samples samples
1 _______ _______ _______
2 _______ _______ _______
3 _______ _______ _______
4 _______ _______ _______
Signature
13. 2B.Rating test
B1. Ranking test
Used to determine how several samples differ
on the basis of a single characteristic.
Panellist are presented all samples with code
number and are asked to rank.
The Panellist are asked to rank the coded
samples according to there preference.
14. Ranking test
Name…………………
Date……………..
Product………………….
• Please rank the samples in numerical order according to your
preference or intensity of aroma/taste characteristic of the
product.
Intensity/preference sample code
1 ______
2 ______
3 ______
4 ______
Signature
15. The panellist is asked to indicate the presence or
absence and/or intensity of a particular quality
characteristic. with trained panellist.
Analyses of two or more samples evaluated at
different times,
By a different set of untrained panellists can be
compared.
16. Single sample test
Name………………… Date……………..
Product………………….
• Please taste and rank the samples carefully. can you detect
any off-flavour in the product? Circle one
Yes NO
If you detect any off-flavour Please it below;
Intensity comments
Trace off-flavour is due to-
Moderate off-odour
Strong off-taste
residual taste
other defects
Signature
17. B3.Two sample difference test
• This test is variation of the paired test and measure
the amount of difference.
• Each taster is served four pairs of samples.
• In two pairs duplicate samples. other two pairs test
samples the test variable.
• To judge the independently difference between the test
sample a standard on a scale ‘0’ representing no
difference to ‘3’ representing extreme difference.
• The panellist is not guess and he is guessing through
the coded duplicate standard in two pairs.
18. Two sample difference test
Name………………… Date……………..
Product………………….
1.Compare the coded samples in each of the four pair given, test may or may not be
different from the reference sample.
2.Determine the degree and direction scale
Degree Direction
No difference 0 Super to standard S
Very slight difference 1 Equal to standard E
Moderate difference 2 Inferior to standard I
Large difference 3
3.Comment on what the difference is based on;taste,odour or both.
sample Degree Direction Comment
code no, difference
_______ _______ _______ ________
_______ _______ _______ ________
_______ _______ _______ ________
_______ _______ _______ ________
Signature
19. B4.Multiple sample difference test
Each panellist is served 3-6 samples.
One sample is a known standard, panellist
compares each coded sample with the known
standard.
One coded sample is a duplicate of the
sample.
The panellist is not to guess. Direction and
degree of difference is also to be judged.
20. Multiple sample difference test
Name………………… Date……………..
Product………………….
Taste it carefully for the quality characters to be evaluated to the reference sample for odour
and flavour.
Rate in each sample degree of difference and the direction of quality.
Degree of difference Direction of quality
Rating Difference from standard
0 None E Equal
1 slight I Inferior
2 moderate S Superior
3 large
sample code no odour flavour
Degree Direction comments Degree Direction comments
Signature
21. Prepare the food samples.
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.
The taster may also wish to make remarks about the
products’ appearance, taste, odour and texture.
Analyze the results. Which sample received the
highest/lowest scores? Which sample was preferred.
22. Name:………………… Date:……………..
Product:………………….
• Taste these samples and checking how much you like or dislike each one
• Use the appropriate scale to show your attitude by checking at the point
that best describe your feelings about the sample.
code code code
Like extremely ____ ____ ____
like very much ____ ____ ____
like moderately ____ ____ ____
like slightly ____ ____ ____
like or dislike ____ ____ ____
Dislike slightly ____ ____ ____
Dislike very much ____ ____ ____
Dislike moderately ____ ____ ____
Dislike extremely ____ ____ ____
Reason
Signature
23. B6.Numerical Scoring test
One or more samples are represented to each panellist.
Panellist evaluates each samples on a specific scale for
a particular characteristics indicating the rating of
sample.
The panellists are trained to follow the sensory
characteristics corresponding to the agreed quality
descriptions and scores.
24. Numerical Scoring test
Name…………………
Date……………..
Product………………….
Please rate these samples according to the following descriptions
Sample Score Comment
Sample score comments
Signature
25. B7. Composite Scoring Test
The rating scale is defined so that specific
characteristic of a product are rated separately.
This method is helpful in grading products and
comparison of quality attributes by indicating
which characteristic is at fault in a poor
product.
It gives more information than the straight
numerical method.
27. C. Sensitivity Test
• Sensitivity tests are done to assess the
ability of individual to detect different
tastes, odour and feel the specific factors
like hotness.
• These tests are used to select and train
panel members for evaluating the quality of
products containing spices, salt and sugar.
Eg., tomato ketchup or sauce.
28. C1. Sensitivity Threshold Test
• Threshold test: Is defined as a statistically determined point
on the stimulus scale at which a transition in a series of
sensations or judgments occur.
• There are mainly three types of threshold tests as mentioned
below:
I. Stimulus Detection Threshold
II. Recognition Identification Threshold
III. Terminal saturation Threshold
• These tests are also used where a minimum detectable
difference of an additive or of an off flavour are to be
established.
29. C2. Dilution tests
• These tests are designated to establish
the smallest amount of an unknown
material developed as a substitute for a
standard product.
• The quality of the test material is
represented by the dilution number.
• The bigger the dilution number the
better is the quality of the test material.
30. Sensitivity Threshold Test
Name: …………………. Date:…………….
Use the following intensity scale.
0=none or the taste of pure water. 1=weak
?=different from water, but taste 2=medium
quality not identifiable 3=strong
X= Threshold very weak 4=very strong
5=extremely strong
Set no. Description of taste and
feeling a factor
1 ……….
2 .………
3 ……….
4 ……….
5 ……….
Signature
31. D.Descriptive flavour profile method
• This is a qualitative and quantitative description
method for flavour analysis in product containing
different tastes and odour.
flavour profile analysis of tomato ketchup
Aroma Taste Mouth feel Texture
Garlic 1 Sour(T) 1 Chilies(1) Smoothness(3)
Pepper 2 Sweet (S) 2
Onion 3 Salt 1
Cinnamon 2
Cloves 1
32. Number of Panel members and samples required for sensory test
Sl.No. Method Panellists No. of sample tests
Type Number
A. Difference
1. Paired
Comparison
Trained
Untrained
5-12
72-80
2
2. Duo-Trio Trained 5-12 3(2identical and 1 different)
3. Triangle Trained 5-12 3(2identical and 1 different)
B. Rating
1. Ranking Trained
Semi-Trained
Un-Trained
5-12
10-15
72-80
2-7
2 Single sample Trained
Un-Trained
6-25
72-80
1
3. Two sample difference Trained 6-25 4 pairs of Unknown and
control sample
4. Multiple sample and
Trained
6-25
3-6
33. Contd…
Sl.No. Method Panellists No. of sample tests
Type Number
5. Hedonic Semi-Trained 10-25 5-10
6. Numerical scoring Un- Trained
Trained
72-80
5-12
1-4
1-6
5-10
7. Composite Trained 5-12 1-4
C. Sensitivity
1. Threshold Un- Trained -- 5-10
2. Dilution Trained 12-24 5-10
D Descriptive
Flavour Profile Trained 3-6 1-5
Specially in the
technique