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Sensory Evaluation Tests

Sensory Evaluation Tests. 1. Discriminatory Testing. Used to recognize or identify taste Used to training or select panelists for tasting. 2. Difference Testing. Identifies characteristics Determines if there is a difference between samples.

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Sensory Evaluation Tests

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  1. Sensory Evaluation Tests

  2. 1. Discriminatory Testing Used to recognize or identify taste Used to training or select panelists for tasting

  3. 2. Difference Testing Identifies characteristics Determines if there is a difference between samples

  4. A. Triangle Test-3 coded samples- two samples are alike and one different-useful for quality control

  5. B. Duo-Trio Test -3 samples -one is labed R (reference) & the other two are coded -coded sample is identical to R and the other is different -asked to identify odd sample

  6. C. Ranking Test-decide on attribute to be ranked such as crunchiness-often used for screening the best samples in a group

  7. C. Paired Comparison-pair of coded samples for comparison of a specific characteristic such as sourness-indicates any detectable differences-can be used for preference testing and quality control

  8. 3. Descriptive Tests – “Scoring” Methods-determines intensity of some characteristic(s)-Scale is either structured or unstructured

  9. 4. Affective Tests-degree of preference or acceptability of a product-most often used with consumer panels-evaluates acceptance and quality of new food products

  10. A. Paired Preference-indicate which of two samples is preferred-used when desirability of one sample is known

  11. C. Ranking for Preference-Rank two or more samples using a scale-ranking is between like and dislike

  12. B. Hedonic Scale-measures degree of liking-usually a nine point scale

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