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Sensory Analysis

Sensory Analysis. How to taste Food!!. Rules to follow (Why are these important?) Samples should be in identical containers which are plain They should be of equal size They should be coded with random numbers or letters (e.g. 362 & 670 / XXY & YXY etc.)

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Sensory Analysis

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  1. Sensory Analysis How to taste Food!!

  2. Rules to follow (Why are these important?) Samples should be in identical containers which are plain They should be of equal size They should be coded with random numbers or letters (e.g. 362 & 670 / XXY & YXY etc.) Water should be available to sip in between tastings There should be clear instructions for the taster on what to do There should be a simple sheet to fill in

  3. Ranking Tests This test is used to test similar products in terms of a quality e.g. sweetness Each sample is coded The tasters (minimum 10 untrained tasters) will put them in order of the quality e.g. • Most Sweet • Least sweet

  4. Rating Tests These are used to assess a particular flavour or quality. It usually needs trained testers Testers will rate the product on a 5 or 7 point scale • Dislike Extremely • Dislike a lot • Dislike a little • Neither like nor dislike • Like a little • Like a lot • Like extremely

  5. Profiling tests sometimes called attribute analysis or star profiles) This is the test most commonly used and will use a ‘Star’ diagram to record the results 10 trained testers are needed They will record specific qualities on a scale of 0-5 e.g.

  6. Difference test This is used to find a difference between 2 products It could be to test a low fat product against the ‘normal’ one or a cheaper product against a more expensive brand You may use it to see if people notice a difference in the products you have made using different ingredients

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