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Sensory Evaluation Methods

Sensory evaluation is a scientific method used to measure, analyze, and interpret the quality of products through the senses. There are three main types of sensory evaluation tests: discriminative tests which evaluate simple differences between foods, descriptive tests which provide qualitative and quantitative evaluation of attributes like aroma and texture, and affective tests which measure subjective attitudes like product acceptance. Some examples of tests included are paired comparison tests, triangle tests, flavor profile analysis, and hedonic scales.

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Julie Mae Guanga Lpt
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474 views9 pages

Sensory Evaluation Methods

Sensory evaluation is a scientific method used to measure, analyze, and interpret the quality of products through the senses. There are three main types of sensory evaluation tests: discriminative tests which evaluate simple differences between foods, descriptive tests which provide qualitative and quantitative evaluation of attributes like aroma and texture, and affective tests which measure subjective attitudes like product acceptance. Some examples of tests included are paired comparison tests, triangle tests, flavor profile analysis, and hedonic scales.

Uploaded by

Julie Mae Guanga Lpt
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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SENSORY EVALUATION

METHODS FOR
QUALITY

CONTROL
SENSORY EVALUATION

Is a scientific method of
measuring, analysing and
interpreting the quality of
products through the senses
of sight, smell, touch, taste
and sound.
TYPES OF SENSORY EVALUATION TEST

1. DISCRIMINATIVE
TEST

– This test can be used to evaluate simple differences


in foods. These tests may use trained or untrained
testers, although trained testers tend to be more
reliable.

Discriminative tests include the following:


• Paired comparison test– Ask panelists to indicate
which of two samples has more of a specific attribute
than the other.

• Duo-trio test– The duo-trio test involves asking


panelists to taste three samples and identify which two
samples are identical.

• Triangle test– The triangle test uses the same premise


as the duo-trio test, providing three samples, two of
which are identical.
TYPES OF SENSORY EVALUATION TEST

2.
DESCRIPTIVE
TEST

– It provides information about the qualitative as well


as the quantitative evaluation of food and it is widely
used for obtaining detailed description about the
aroma, flavour and overall texture of the food product

Descriptive tests include the following:


• Flavor Profile Analysis– It is a technique that
provides a written record of noticeable aroma of a
product, flavor and aftertaste components. Normally 4-
6 panelists are suggested.

• Texture Profile Analysis– Is convenient for rapid


evaluation of food texture which is normally measured
only by humans. Usually it involves a panel of 6-9
members.
TYPES OF SENSORY EVALUATION TEST

3. AFFECTIVE
TEST

These tests in which subjective attitudes, such as


product acceptance and preference, are measured.
Normally large number of respondents is required (50-
150 panelists considered adequate).

• Hedonic Scale– Ask panelists to taste food


samples and rate them on a scale based on how
much they like or dislike the sample.
TYPES OF SENSORY EVALUATION TEST

OTHER TEST

• Ranking Test– Allow tester to evaluate samples and


place them in rank order according to the presence or
absence of the contribution from "very" to “ not at all”
and record their responses.

• Scoring Test– Allow tester to evaluate samples and


score or record their responses.
THANK YOU! (✿ ♡‿♡)

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