CHAPTER 7 AESTHETIC AWARENESS AND SENSORY ANALYSIS
Difference tests Purpose: to find out if a difference can be detected between food samples.
Simple paired test Paired comparison test
Two samples of a food product are given. The tester is asked: Taste the samples and identify if they are both the same or if one sample is different.
Two different samples of a food product are given. The tester is asked to state the difference between the samples based on a particular characteristic. For example: Taste the samples and identify which sample is sweeter.
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Descriptive tests Purpose: to rank or rate the organoleptic properties of a food product, e.g. appearance, flavour and texture.
Descriptive ranking test
Two or more samples of a food product are given. The tester is asked to rank the samples by preference or according to a particular characteristic. For example: Taste the samples and rank the soups by placing 1st choice beside the sample that you consider to be the saltiest, 2nd choice beside the next saltiest and 3rd choice beside the least salty.
Descriptive rating test
One sample of a food product is given. The tester is asked to rate the sample for pre-selected attributes in order to create a sensory profile of the food product. An example of pre-selected attributes are: sweet, fruity, attractive appearance, nutty, crunchy texture, golden brown. The tester is asked:
Taste the sample and rate the sweetness on the accompanying line scale.
Triangle test
Three samples of a food product are given. Two of the three are identical. The tester is asked: Taste the sample and identify which sample is different.
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Not very sweet
1 ? 2 3 5-point line scale
Name three main categories of sensory analysis tests and state the main purpose of the tests in each category. (18) HL
