Sensory Tests

1

• Sensory Tests
• Three Major Types of Tests
• Discrimination Tests
• Descriptive Tests
• Affective Tests

2

• Major areas of consideration in Sensory
  Evaluation
• A) Samples

3
Preparation of Samples

• 1. Temperature of Samples
• 2. Serving Utensils
• 3. Sample Size
• 4. Sample Coding

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Preparation of Samples

• Sample Size

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Preparation of Samples

• Sample Coding

594
426
863
6
Preparation of Samples

• 5. Order of Presentation
• 6. Number of Samples
• 7. Time of Testing
• 8. Rinsing

7

• Presentation
• Random
• Numbering or labeling

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Preparation of Samples
C
B
A
594
426
863
Order of Presentation
9
Preparation of Samples
C
B
A
594
863
426
Order of Presentation
10

• Presentation
• Utensils Stainless Steel
• Plates White or Paper
• Glasses Clear
• Carrier Pie Crust
• Accompaniment Ketchup

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• Major areas of consideration in Sensory
  Evaluation
• A) Sample
• B) Panelists

13

• Selection of Panelists
• Who to select
• Age
• Gender
• Ethnicity
• Illness
• Ability to sense food
• Smokers
• Available
• Willingness to serve

14

• Selection of Panelists
• How to make the selection
• 1. Tests
• 2. Thresholds
• 3. Discrimination
• 4. Ability to taste the four basic tastes

15

• Major areas of consideration in Sensory
  Evaluation
• A) Sample
• B) Panelists
• C) Environment
• D) Presentation

16
Environment of Testing

• 1. Temperature
• 2. Lights
• 3. Comfort
• 4. Private

17

• Sensory Tests
• Three Major Types of Tests
• Discrimination Tests
• Descriptive Tests
• Affective Tests

18

• Sensory Tests
• Discrimination Tests
• Paired Comparison
• Triangle tests
• Duo-trio
• Ranking Tests

19

• Paired Comparisons
• Water

20

• Triangle Test
• Water

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• Duo Trio
• Water

23

• Ranking Tests
• Rank the following samples in the order of
  sweetest to least sweet. You may taste as often
  as you like.

24

• Sensory Tests
• Discrimination Tests
• Descriptive Tests
• Rating or Scoring
• Texture and Flavor Profile Analysis
• Quantitative Descriptive Analysis

25

• Sensory Attribute Terms
• Thick Thin
• Tough Tender
• Dry Wet
• Dry Moist
• Dry Juicy
• Fine Course
• Smooth Gritty
• Dull Shiny
• Airy Compact
• Soft Hard

26

• Scoring
• Water

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• Other Descriptive Tests
• Texture Profile Analysis
• Flavor Profile Analysis

30

• Other Descriptive Tests
• Texture Profile Analysis
• Flavor Profile Analysis
• Quantitative Descriptive Analysis

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• Affective Tests
• Hedonic test
• Likes and dislikes
• Preference
• FACT
• Intent to purpose

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Panelist Consent form

• http//www.calstatela.edu/faculty/dweaver/IRB_Cons
  ent_Sample20.doc