EXPERIMENT - 1

Date : 02.01.2023

AIM : Training of sensory panel.

THEORY :

Sensory Evaluation : It may be defined as a scientific discipline used to evoke, measure,

analyze and interpret results of those characteristics of foods and material as they are perceived
by senses of sight, smell, taste, odor and hearing.

Objectives of Sensory Evaluation :

● To check acceptability of a product.
● To develop some new products.
● To improve existing products.
● To develop and maintain good quality of the product.
● To ensure sustainability of products in the market.
● To analyze shelf life of various food products.
● To compare different food products available in the market.
● For quality control of raw material and products.
● For investigations of factors influencing the odor and flavor of food.
Pre - requisites for conducting a sensory study :

1. Panel leader : Nowadays, single experts are replaced by groups of trained subjects, called a
panel, who are directed by a panel leader. A panel leader must have good sensory abilities which
will enable him to judge the degree of difficulty of a test. He must be familiar with the various
test methods and be able to choose the correct method for each problem and analyze the result
statistically.

2. Test subjects or Panelists : are screened to test their ability to detect and describe differences,
the ability to apply abstract concepts, and the degree of positive attitude and penchant for the
tasks of descriptive analysis. This can be determined through a series of tests which include :-

● A set of pre-screening questionnaires.

● A set of acuity tests.
● A set of ranking tests.
● A personal interview.

A successful training programme involves employees from all sections of an organization. Once
individuals have indicated their willingness to participate, they are required to participate in a
series of screening tests to determine their skills. This screening will include completion of a
product attitude survey, and participation in a series of selected sensory tests. Once qualified,
their performance needs to be monitored.

Factors to be considered while selecting sensory panelists :

a. Sensitivity : Test subjects should have normal olfactory and gustatory sensitivity, which
can be improved by training. Over sensitivity may be a disadvantage.
b. Age : To start training, it is recommended that all interested persons regardless of their
age be admitted. Younger persons may have more taste buds, whereas older persons can
concentrate better thereby balancing the results.
c. Sex : Men and women are equally qualified for the sensory evaluation of food. Only in
perfumery do we find some substances, such as musk, to which men and women react
differently.
d. Smoking habits : Smokers should not be selected as panelists for doing sensory
evaluation. Non - smokers are always preferred for such tasks.
e. Health : Persons especially suffering from a cold should not participate in a test.
f. Eating highly spiced foods, taking drinks with a lingering aftertaste and sucking candies
or chewing gum have to be avoided before the test. A test should not be started for 30
minutes after such activities.
 g. The use of strong smelling cosmetics (face lotion, hair spray, hand cream, perfumed
lipstick) has to be avoided and attention paid to bodily hygiene (avoidance of sweaty
odor, hands have to be clean). Hands should be washed with odorless soap.
h. Test subjects should not come to the test in a hurry. Any annoyance or excitement has a
negative influence on the test.
i. Sensory analysis requires intense concentration by the panel members. Therefore,
disturbances such as noise, off-odors, etc. must be avoided. Test subjects should not have
the chance to influence each other by facial expression or orally conveyed results.
j. The members of the test subjects depend upon the problem to be solved and respective
test method. For flavor profile methods only a few highly trained subjects (about five) are
required, whereas for analytical tests, such as difference tests, at least ten persons are
required and for hedonic tests with untrained consumers, 30 to 50 persons should
participate. Lastly, they should have a high degree of personnel integrity, interest and
willingness to devote time in sensory evaluation work as well as periodic refresher tests
for acuity and consistency.

3. Basic requirements for a sensory laboratory : A typical layout should consist of three
separate areas :-
● The reception area or briefing room where the panelist can interact with the panel leader
regarding the samples to be tested.
● The preparation area should be well equipped for preparing and serving all kinds of
foods.
● The panel booth area should be individualized, clean, well lit, identical and preferably be
air-conditioned. It should be free from noise and extraneous odors. Provision for coloured
lights should be made for conducting sensory tests for coloured samples. It should have a
wash basin, drinking water facility and a set of clean napkins.

LAYOUT OF SENSORY EVALUATION ROOM AND TESTING BOOTH

Panel : Panel is defined as a group of people, judges or a group of observers who are selected
in a specialized manner that is either they are trained or have special knowledge or skills about
the product. Trained panel is the analytical tool in sensory evaluation. The value of this tool
depends on the objectivity, precision and reproducibility of the judgment of the panelists. Before
a panel can be used with confidence, the ability of the panelist to reproduce judgements must be
determined. Interest, motivation, general attitude and emotional state of the panelists may be
responsible for reliable and valid judgements. A sensory panel can provide information about the
sensory properties of consumer products that is far richer than can be provided by instrumental
devices alone, but significant training is required before the panel becomes a reliable sensory
instrument. It has been demonstrated that a trained panel can differentiate products better than an
untrained panel. To derive maximum benefits out of sensory evaluation, it is necessary to follow
the methodology in its full scientific perspective. The basic steps to perform the sensory analysis
are:
● Selection of the proper panel.
● Maintaining suitable environmental conditions and use of standard equipment for the test.
● Obtaining representative samples.
● Preparation and presentation of samples for the evaluation in a manner that ensures the
uniformity and representation of the samples.
● Selection of the proper methods and statistical techniques.

Selection of Panel : Sensory evaluation is normally carried out by designed experiments

under proper environmental conditions by both trained and untrained panels. The experts who
have acquired the product specific skills are not appropriate for the general evaluation because of
the risk of being biased. Panels with different degree of training are required for different types
of sensory analysis. The degree of training required depends on a number of considerations, such
as degree of difference to be detected, no. of panelists required for the tests and time and value of
the analysis to the product type. Training is also necessary for descriptive and profile panels
using special procedures for specific products and situation. For any sensory evaluation test at
least ten members should be selected in a panel. The panel members should be recruited based
on various criteria such as:
● Interest and motivation: Candidates who are interested in sensory analysis and who have
the liking for the test product or products to be investigated are likely to be more
motivated and hence, such kind of people are likely to become better assessors than those
who are without such essential interest and motivation.
● Attitude: Candidates who are quite flexible in their eating habits should be considered.
Those with rigid attitudes with strong dislikes and likes towards food products may not
be suitable to become a member of the panel.
● Knowledge and aptitude: Candidates having capacity to concentrate and those who can
remain unaffected from all the external influence and those having adequate knowledge
of all aspects of the products should be considered as panelists.
 ● Health: The candidates must have good general health and should not have any
disabilities, which may affect their senses.
● Ability to communicate/Personality characteristics: The candidates must have ability to
communicate and describe the sensations they have perceived while assessing a product.
The candidates should be reliable and honest in their approach.

Types of Panels :

1. Trained Panel or Laboratory Panel : Trained panels are carefully selected and trained to
find out differences in specific quality characteristics between different stimuli and also direction
and intensity of difference. They may be trained for specific products or purposes. They are
periodically given refresher training in order to keep their sensory activity at its best. They are
usually small in no. varying from 3 to 10 and may be used in small developmental and
processing studies. Trained panels provide answers to two general questions relating to the
sensory properties of foods:

● Is there a difference between or among stimuli?

● What are the directions and the intensity of differences?

The panel should be able to establish the intensity of sensory characters of the overall quality of
a food. The panel for flavor profile studies should have a higher degree of training for detailed
analysis of the flavor spectrum of complex processed foods.

2. Semi-Trained Panel or Discriminative and Communicative Panel : This type of panel

should be constituted of people familiar with the quality of different classes of foods and thus is
capable of discriminating differences and communicating their reactions. The panelists may not
be trained formally but they should be capable of following instructions given at the evaluation
session. The panel should consist of about 25 to 30 members and should be used to find the
acceptability and preference of final products.

3. Untrained Panel or Consumer Panel : The members of the untrained panel should be
selected at random from the potential consumers in a market area. The number of panelists
should be large enough to ensure due representation of different age, sex, race and income level
groups in the population of potential consumers. The findings should be based on at least 100
independent judgements.

The performance of an average panel can be improved by:

1. Training
 2. By giving descriptive terms with each numerical rating which help the judge to establish
and maintain standards.
3. By preventative interruption and distractions during the scoring period.
4. To prevent, when possible, a control of good or known quality along with other products
to be scored.
5. To provide for a sufficient number of replications.

Finally, data obtained by a test panel should be statistically evaluated. The scores of each judge
should be analyzed separately. This analysis may show a degree of deviation in one’s judge’s
score with respect to others that he may be excluded from the selection panel. Also, it is very
essential to understand that very seldom a judge is equally proficient in testing all qualities and
flavors of foods. Discriminatory skill may vary from product to product for e.g. a good wine
taster may not be a good judge of chocolates.

A judge is selected on its ability:

1. To detect small differences between solutions of substances of known chemical

composition.
2. Ability to recognize flavors or odors.
3. Performance in comparison with other panel members.
4. Ability to discriminate differences in samples to be used later in the test.

Types of tests :

Classification of methods by Appropriate methods Type and no. of panelists

function

A. Analytical tests
(a) Discriminative
(i) Difference test : Measures ● Paired - comparison ● Normal sensory acuity.
simply the difference between ● Duo - trio ● Panel size depends on
the methods. ● Triangle product variability and
● Ranking judgment reproducibility.
● Rating difference/ scalar ● A recommended
difference from control minimum number is
generally 5, since any
fewer could represent too
much dependence upon
the individual’s
responses.
 (ii) Sensitivity test : ● Threshold
Measures the ability of ● Dilution
individuals to detect sensory ● Rating difference / scalar
characteristics. difference from control.

(b) Descriptive Attribute rating

Measures qualitative and / or ● Category scaling ● Sensory acuity
quantitative characteristics. ● Ratio scaling (Magnitude ● Motivated
Estimation) ● Trained or highly trained
● Flavor profile analysis
● Texture profile analysis
● Quantitative descriptive
analysis

B. Affective tests
● Paired - performance ● Randomly selected
● Ranking ● Untrained
● Rating ● Representative of target
- Hedonic (verbal or population
facial) scale ● Consumers of test
- Food action scale product
● No recommended
“magic number”-
minimum is generally 24
panelists, which is
sometimes considered
rough product screening;
50-100 panelists usually
considered adequate.

Evaluation Card : Score Card is a questionnaire which is given to the panel members on
which they can communicate the results of sensory evaluation in an objective manner.
1. It is a questionnaire or score card given to panelists for giving feedback about the food
product.
2. Evaluation cards should be prepared carefully for each test. It should be clearly typed or
printed, simple and use unambiguous terms.
3. Fonts should be eligible and visible. Evaluation card should be preferably of white color
and the same colored ink should be maintained throughout the card.
 DUO - TRIO TEST

Name :

Product :

Date : Time :

INSTRUCTIONS :

The first sample given to you is the reference sample R. Test it carefully.
From the pair of coded samples next given judge that which sample is identical to R.

Set no. Code of pairs Same as ‘R’

II

III

Signature

Result : From this experiment we studied the objective and requirements of sensory evaluation,
evaluation card and sensory panel in order to understand the overall training of sensory panel.

Precautions :
1. A panel leader having special sensory qualifications should conduct training. He must be
acquainted with all important sensory test methods including statistical analysis of the
data.
2. The test subjects should have normal sensory abilities.
3. The sensory instrument i.e. the nose, mouth etc. like any other instrument, must be kept
clean and well calibrated for the test.
4. Training should be limited to about 15 percent in a group.
5. Sensory lab personnel should be well trained.
6. Accuracy in weighing and measuring test samples should be maintained.
7. Correct preparation and presentation of the samples is very important.
 Date : 2-1-23
EXPERIMENT - 2

Aim : To determine the recognition threshold concentration for the primary tastes.

Material required :
Glassware - volumetric flask, Beakers, measuring Pipettes, measuring cylinders, funnels.
Food grade Regents - Pure sucrose, pure crystalline sodium chloride, citric acid
monohydrate, pure caffeine and portable water
Equipment - electronic balance( 0.1 gram readability),spatula, tray, glasses and applicator
stick/Spoons
Theory : The four basic taste are sweet,salty , sour, bitter. Humans are variably sensitive to
compound provoking the taste.The lowest concentration that can be recognise as one of the
basic tastes is known as the recognition threshold.The objective of this exercise is to
determine the approximate recognition threshold concentration of salty, sour , sweet, bitter
solutions. Taste detection threshold is the minimum concentration of a flavored substance
detectable by the sense of taste. Sweetness detection threshold are usually measured relative
to that of sucrose, sourness relative to dilute HCl, saltiness relative to table salt and bitterness
to quinine. The higher the stimulus concentration,the greater the perceived intensity of taste.
Threshold concentration for most ingested tastants are quite high.
The different basic tastes have different threshold or concentration levels at which they can
be detected. It's easier to detect some flavour at low concentrations compared to other
flavour. Taste threshold can vary from person to person.

Procedure:
1.Rinse the tongue with water and then apply a small amount of solution with the lowest
concentration in the series.
2.Rinse the tongue again with water and apply the next most concentrated solution.
3.repeat until the taste is distinguishable and record that concentration.

Preparation preparation of stock and test solution:

Aqueous solution of sucrose, sodium chloride, citric acid, caffeine are prepared in two or
three different concentrations in potable water and then the test solution is prepared.
The solutions are coded and then presented to the trainees in random order.

SAMPLE CALCULATIONS:

1. Basic test : SWEET (sucrose)

Calculation for 0.4 and 0.6 gram/100 ml each of the test solutions:
100 ml stock solution (A) = 20 gram sucrose
X ml stock solution (A) = 0.4 gram sucrose
X = (100 x 0.4) / 20 = 5 x 0.4 = 2 ml
Therefore 2 ml of (A) =0.04 gram sucrose
● Take 2 ml of (A) in a 100 ml volumetric flask and fill water upto the calibration mark.
● The concentration is 0.04 gram sucrose per 100 ml solution.
● For 1000 ml of solution, 10 x 2 ml of(A)= 20 ml of(A)
● For 500 ml solution 5 x 2 of(A)= 10 ml of(A)

2. Basic taste : Salty( Sodium chloride)

1. To prepare a 0.08 gram and 0.15 gram NaCl per 100 ml test solution.
2. Measure 8 ml of stock solution (B) into a 1000 ml volumetric flask and add water up
to calibration mark.
3. Take 15 ml stock solution (B) into a 1000 ml volumetric flask and add water up to the
calibration mark.

3. Basic taste: Sour (citric acid)

1. To prepare 0.02 gram and 0.03 gram citric acid per 100 ml solutions.
2. Take 20 ml of stock solution ( C) into a 1000 ml volumetric flask and add water up to
the calibration mark.
3. Take 30 ml of stock solution ( C) into a 1000 ml volumetric flask and add water up to
the calibration mark.

4. Basic taste: bitter (caffeine)

Now like the above mentioned procedure A, B and C make the test solution of 0.02 Gram and
0.03 gram caffein/100 ml each.
Preparation of stock and test solution :
Stock solutions are prepared for each of 4 basic tastes and then the test solution are prepared
respectively.

● Sweet taste:sucrose (stock solution-A)

Weigh 50 grams of pure sucrose into a 250 ml volumetric flask and add water to the
calibration mark. The concentration of the stock solution is 20 gram in a 100 ml solution.

To prepare test solution of 0.4 and 0.6 gram 100 ml solution for sweet taste
1. 20 ml of stock solution of sucrose is taken into a 1000 ml volumetric flask and water
is added up to the calibration mark. This will give 0.4 gram sucrose/100 ml test
solutions.
2. 30 ml stock solution of sucrose Taken into 1000 ml volumetric flask and water is
added up to calibration mark.This will give concentration of 0.6/100 ml

● Salty taste : sodium chloride (stock solution -B )

Common table salt should not be taken to prepare this stock solution as it may give a bitter
aftertaste.
Weigh accurately 25 gram of pure, crystalline sodium chloride in a 250 ml volumetric flask
can make up volume by adding water up to the calibration mark. This will give a
concentration of 10 gram/100 ml solution.

● Sour taste : Citric acid (stock solution C)

To prepare 1 gram per 100 ml solution, 2.5 gram crystalline citric acid monohydrate is
weighed into 250 ml volumetric flask and water and up to calibration mark.

● Bitter taste : caffeine Or quinine hydrochloride (stock solution- D)

Weigh accurately 1.25gm of pure caffeine into 250 ml Matric flask and use some
water to Solubilize the solution on a water bath at 50 to 60° Celsius. Continue shaking
the flask till it completely dissolves and then cool to 20° C.Now and more water to
bring a level upto calibration mark. This concentration of the stock solution (D) will
be 0.5 gm/ 100 ml.
PRECAUTIONS:
● Test solutions should be prepared with utmost care and precision.
● Sample should be prepared very quickly from a stock solution as they are not stable.
● 30 ml of test sample is sufficient per person. Therefore, 500 ml will suffice for 15 and
1000 ml for 30 test subjects.
● For measuring clear liquid the lower part of the meniscus is read at calibration mark,
whereas for measuring turbid liquid like milk or coloured solutions the upper part
must be at the calibration mark.
● The temperature of water used for the preparation of the sample should be at 20°c as
the volumetric flask, measuring pipettes, etc. Are calibrated at the same temperature.
● Cooling and warming should only be done with a water bath.
● Tap water tap should be used for preparation of test solutions as it tastes neutral to
most people.
● All glassware must be free from dust and grease.Rinsing should be done with distilled
water.
● The panel leader should check the taste of each sample before it is presented.
Recognition test for 4 basic tastes
Name: Date:
Basic taste: Time:

Instruction
1. You are given aqueous solution of 4 basic tastes i.e. sweet, salty, bitter and sour.
2. Take a small sip of sample and roll it over the tongue in such a manner that it touches all parts of the
tongue.
3. Do not swallow the sample.
4. Re-tasting is allowed, but repeated tasting should be avoided.
5. Your task is it to recognise the basic taste of each solution (sweet,salty,bitter, sour)
6. If the sample tastes like water (in concentration below your threshold) mark with zero(0). If your
recognition of taste is questionable, write a question mark (?). If you recognise the basic taste then
write it down in front of the sample.
7. Proceed from left to right.

Taste Quality

Sample code :
Sweet Salty Sour Bitter Comments

SAMPLE CODE TASTE QUALITY

SWEET SALTY SOUR BITTER

H
Tabulation chart for the panel for recognition of 4 basic tastes

SAMPLE 0 ? SWEET SALTY SOUR BITTER

No. Of students who identified correctly

STANDARD THRESHOLD VALUE FOR BASIC TASTES :-

TASTE REFERENCE THRESHOLD

VALUE ( g/L)

Sweet Sucrose 4

Salty Sodium chloride 0.6

Sour Citric acid 0.1

Bitter Caffeine 0.0035

 EXPERIMENT:-03

AIM: To perform sensitivity tests for four basic tastes.

THEORY: Threshold or sensitivity tests are done to quantitatively measure the sensitivity of the
test subjects. It is done either to select or impart training to the panel members. They assess
the ability of individuals to detect different tastes, odors and feel the presence of specific
factors e.g. bite principle or astringency. They are used to evaluate the quality of products
containing spices, salts, acid and sugar e.g. tomato ketchup or sauce.

The threshold value is expressed numerically at the precise concentration at which the
respective taste quality i.e. of basic tastes is recognized. A 'concentration series' of aqueous
solutions of each basic taste i.e. sucrose, sodium chloride, citric acid or caffeine is presented.
Each series is arranged in order of increasing concentration and has to be tested in this
sequence.

Types of thresholds:

• Detection threshold or 'stimulus threshold' or sensitivity threshold:

When a solution in a concentration series tastes different than water, even though the basic
taste cannot be recognized distinctly this is called as detection threshold.

• Recognition threshold:

This is the minimum detectable concentration at which the specific taste can be recognized
correctly and is higher than the sensitivity or stimulus threshold.

• Terminal threshold:

This is the concentration at which an increase in concentration can no longer be differentiated.

This concentration is termed as terminal threshold.

The numerical value recognition threshold is called 'threshold value'.

Requirements: Preparation of stock solution and test solutions for all basic tastes using
analytical grade pure sucrose, sodium chloride, caffeine, citric acid mono hydrate and drinking
water.

Glassware: Volumetric flasks 250 mL and 1 liter, funnels, measuring cylinders, pipettes,
beakers and drinking water glasses or disposable cups, electronic weighing balance.
1. Preparation of concentration series for sweet taste with sucrose

Stock solution A:- Weigh 50gm of sucrose (pure) into a 250mL volumetric flask and add
water up to calibration mark. The resulting concentration is 20gm of sucrose in 100mL of
solution.

Calculation:

100mL of stock solution A = 20gm sucrose

x mL of stock solution A = 0.05gm sucrose

therefore x= 100x0.05/20 =0.25mL of A

0.25mL of A contains = 0.05 gm sucrose per 100 mL

For 500ml of solution = 5x0.25ml of A = 1.25m1 of A/500ml

Therefore , 100mL of solution will have =1.25/5=0.25mL of A

CONCENTRATION SERIES FOR SWEET WITH SUCROSE

Solution no. Concentration (gm/100mL) Series I (15persons) (mL

A/500mL solution)
1. water Water
2. 0.05 1.25
3. 0.1 2.5
4. 0.2 5.0
5. 0.3 7.5
6. 0.4 10
7. 0.5 12.5
8. 0.6 15
9. 0.8 20
10. 1.0 25

2. Preparation of concentration series for salty taste with sodium chloride

Stock solution B: Weigh 25g of pure sodium chloride into 250 mL volumetric flask and add
water up to the calibration mark. The resulting concentration is of 10gm sodium chloride in
100 mL solution.
 CONCENTRATION SERIES FOR SALTY TASTE WITH SODIUM CHLORID

Solution no. Concentration Series I (I5 Person

(gm/100mL) )(mL B/500mL
solutions)
1. Water Water

2. 0.02 1
3. 0.04 2
4. 0.06 3
5. 0.08 4
6. 0.10 5
7. 0.13 6.5
8. 0.15 7.5
9. 0.18 9
10. 0.20 10

3. Preparation of concentration series for sour taste with citric acid

Stock solution C: Weigh 2.5gm of citric monohydrate into a 250mL volumetric flask and add
water up to calibration mark. The resulting concentration is of lgm of citric acid
monohydrate in 100mL solution.

CONCENTRATION SERIES FOR SOUR TASTE WITH CITRIC ACID

Solution no. Concentration Series I (I5 Person

(gm/100mL) )(mL C/500mL
solutions)
1. water Water
2. 0.005 2.5
3. 0.010 5.0
4. 0.013 6.5
5. 0.015 7.5
6. 0.018 9
7. 0.020 10
8. 0.025 12.5
9. 0.030 15
10. 0.035 17.5
4. Preparation of concentration series for bitter taste with caffeine or quinine
hydrochloride

Stock solution D: Weigh 125 gm of caffeine or quinine hydrochloride into a 250mL

volumetric flask. Water, however, is not added up to calibration mark as caffeine is not very
soluble at 20 degree Celcius. Instead only some water is added and this solution is heated in
a water bath at 50-60 C with repeated shaking. When all caffeine is dissolved and solution is
cooled to 20 C, water at 20C is added to the calibration mark. The resulting concentration is
0.5gm of caffeine in 100ml solution.

CONCENTRATION SERIES FOR BITTET TASTE WITH CAFFEINE OR QUININE

Solution no. Concentration Series1 (15 persons)

gm/100mL (ml D /500mL
solution)
1. Water water

2. 0.003 3

3. 0.004 4

4. 0.005 5
5. 0.006 6
6. 0.008 8

7. 0.010 10

8. 0.015 15

9. 0.020 20

10. 0.030 30
 PERFORMA

Sensitivity tests for four basic tastes

huihijnkj
Name: Date: -
Basic Taste: - Time: -

Instructions: - You are given a series of sample with increasing concentrations. Start with the sample
zero and continue up to sample no. 9. Retasting is not allowed. Describe taste and feeling factor and give
intensity score.

Intensity Scale for different primary tastes: -

0 None or taste of pure water

? Different from water but taste quality is not identifiable

X Threshold very weak

1 Weak taste
2 Medium
3 Strong
4 Very strong
5 Extremely strong

Sample code Sweet Salty Sour Bitter

Signature:
 Date-11/01/2023
EXPERIMENT-4
AIM: To perform sensory difference tests in the given food samples.
Materials Required: samples- biscuits, chips, juice, blotting paper, spoons
THEORY:
Sensory evaluation is a scientific discipline that applies principle of experimental
design and statistical analysis to the use of products. The discipline requires
panels of human assessors, on whom the products are tested, and recording the
response made by them.by applying statistical techniques to the results it is
possible to make inferences and insights about the products under tests.
The main purpose of sensory tests is:
• Select qualified judges and study human perception of food attributes.
• Correlate sensory with chemicals and physical measurements
• Study processing effects, maintain quality, evaluate raw material selection
• Evaluate quality
• Determine consumers reactions
Use of human in sensory evaluation:
• People are consumers (can be used in subjective evaluation)
• They give rapid response that is easy to interpret
• They provide qualitative and quantitative information
• They can be trained and used as analytical instruments
Sensory test may be analytical or affective. Analytical tests are based on
discernible differences, whereas affective tests are based on individual
acceptability or preference. Analytical tests are divided into two types of tests:
difference or descriptive test and acceptance or preference. The primary task of
an acceptance test is rating whereas the primary task to the preference test is a
choice.
Discrimination testing is a technique employed in sensory analysis to determine
whether there is a detectable difference among two or more products.
Discrimination testing as a class of tests represents one of the most useful
analytical tools available to the sensory professional. It is on the basis of a
perceived difference between two products that one can justify proceeding to a
descriptive test in order to identify the basis for the difference, or the converse,
when the products are not perceived as different and appropriate action is taken.
Discrimination tests are designed for discriminating between confusable food
flavours and are used in areas such as quality control, product development, shelf
life and packaging studies. Generally forced choice methods such as paired
comparison and triangle tests are used. They are also used by the industry for
discrimination among very similar products for quality assurance, ingredient
specification, storage studies, etc.

Analytical Test

Discrimination Descriptive
m

Difference Test Sensitivity Test Descriptive Attribute Rating

Analysis

Paired comparison Threshold Flavour profile analysis Ratio scaling

Duo Trio Dilution Texture profile analysis Category scaling
Triangle Quantitative descriptive
Ranking
RatinG
Affective

Paired Preference Ranking Hedonic Rating Scale Rating

Difference tests: There are several types of differences:
a. Paired-comparison: Two coded samples are evaluated simultaneously or
sequentially in a balanced order of presentation. There are two variations of
this test:
✓ Simple Difference: The judge indicates whether there is a difference
between the samples. The judge is informed beforehand the samples in
each trial set to be tested may be identical or different. Complete
randomness of presentation is essential so that the panelist responds to
each trial set independently.
✓ Directional Difference: The judge chooses the sample within each pair
that has a greater amount of a specified characteristic. A forced choice (no
intermediate answer) is required. The number of pairs presented at one
session is limited by fatigue or adaption induced by extensive sensory
testing. The chance probability of selecting one sample over another
within individual pairs is one-half.

b. Duo-trio: This test employs three samples, two identical and one different.
One sample is identified as the standard or reference and presented first,
followed by two coded samples, one of which is identical to the standard. The
judge is required to identify the sample which matches the standard. The
sample used as the standard may be constant or alternated. A forced choice is
required and statistics may be applied to determine significance. The chance
probability of selecting the matching sample is one-half.

c. Triangle: This test employs three coded samples, two identical and one
different, presented simultaneously. None of the samples is identified as a
standard or a reference. Control and experimental treatments are
systematically varied so that each one of them is presented in odd and
identical sample positions and equal number of times. The judge must
determine which of the three samples presented differs from the other two. A
forced choice is required, statistical analysis summary is used to determine
whether a significant difference between treatment exists. The probability of
choosing the different or odd samples by chance alone is on third.

d. Ranking: This test is used to make simultaneous comparison of several

samples on the basis of a single characteristic. A control need not to be
identified; all test samples are coded. Samples (which may include a control
or standard) are presented simultaneously and ranked according to the
intensity of the characteristic designated; no ties are allowed. Rank totals or
 average ranks are obtained for each analysis of the data. Differences are
interpreted through statistical analysis of data.

e. Rating: Difference or scalar difference from control: this test may be used
when a control sample is available for comparison with one or more
experimental samples. Judges receive all samples simultaneously, and
identified control and coded experimental treatments. The control may be
introduced as an unknown sample. The samples are rated using scales ranking
from "No difference from control" to "Very large distance from control".
These results are statistically analysed to show whether the degree of
difference from the control is significant or not.

PROCEDURE:
1. Samples are prepared, coded and given to the panel.
2. Panel is asked to proceed as per given instructions in the evaluation card.
 Rating Test Ranking Test

Paired comparison Test Duo trio test

 SENSORY CARDS

Paired Comparison Test (Simple Difference)

Name- Date-
Product- Time-
Code no. of Attributes Difference between the pairs
pairs
Yes No

A B Crispiness

C D Overall quality
(colour, texture,
flavour)
Signature-

Paired Comparison Test (Directional)

Name - Date-
Product - Time-
Code no. Of Your Judgement Which one is
pairs preferred?
Different Non
different

A B

C D

Signature-
 Duo Trio Test (Simple Difference)
Name- Date-
Product- Time-

Code no. of pairs Attribute Code no. of sample same as

reference

A B Texture

Signature

Duo Trio Test (Directional)

Name- Date-
Product- Time-
Code no. of pairs Which one is Which one is preferred?
same?

A B

Signature
 Triangle Test
Name- Date-
Product- Time-
1. Two of the three samples are identical. Identify and comment on odd samples
Code no. of samples Code no. of odd samples
A, B, C ___________
Did you check by guess? Yes ________ No ________
2. Which sample do you prefer?
Odd sample Yes ________ No ________
Like sample Yes ________ No ________
3. Indicate the degree of difference by ticking
Slight ________
Moderate ________
Much ________

Signature

Ranking Test
Name- Date-
Product- Time-

Intensity/ Ranking preference Code no. of samples

First
Second
Third
Fourth
Fifth

Signature
 Rating Test
Name- Date-
Product- Time-
Rating preference Code no. of samples
1
2
3
4
5
Signature

Inference-
 DESCRIPTIVE TEST (QDA)
Sample – Blue Lays (Magic Masala)

1. Saltiness
2. Spicyness
3. Pungency
4. Sourness
5. Sweet
6. After taste
7. Roughness
8. Crispness
9. Dryness

FLAVOR PROFILE ANALYSIS

Sample – Blue Lays (Magic Masala)

Flavor Ingredients/ Components Intensities

Aroma Oil
Mixed spices
Citric acid
Taste Salty
Sour
Sweet
Bitter
Chemical feeling factor Chili (hotness)
Spices (pungency)

TEXTURAL ANALYSIS
Sample – Blue Lays (Magic Masala)

STATE SAMPLE- CHIPS

Surface Properties
i. Crispness
ii. Roughness
iii. Grainy
iv. Brittle

First Bite
i. Compact
ii. Hardness
iii. Firmness
iv. Crunchy
v. Brittleness
Mastication
i. Firmness
ii. Adhesiveness
iii. Oily
Residual After Mastication
i. Dryness
ii. Difficulty of swallowing