Types of Sensory Test

Sensory methods
-Sweettha HG
-18VFP034
-III B.Voc Food Processing Technology
Types f sensory testing
1. DIFFERENCE 2.RATING TEST 3. SENSITIVITY 4.

TEST TEST DESCRIPTIVE
2.1 Ranking test TEST
1.1 Paired 3.1 Sensitivity
2.2 Single sample test
comparison test threshold test
2.3 Two sample difference test
1.2 Duo – Trio test 3.2 Dilution test
2.4 Multiple sample difference test
1.3 Triangle test
2.5 Hedonic rating test
2.6 Numerical scoring test
2.7 Composite scoring test
1. Difference method
Difference testing is used to determine if foods differ in certain aspects.
The sensory lab employs three different types of difference tests: the
triangle test, the duo-trio test, and the paired comparison test.
1.1 Paired comparison test
 Determines whether two products differ in a specified attribute.
 Two differently coded samples are presented to each panelist simultaneously.
 The paired comparison implicates the “forced” choice and therefore the judges
must give an answer in any case.
 The chance probability associated with the test is 1/2
1.2 Duo – Trio Test
 Prepare three food samples and two of which are the same.
 Using one of the two identical samples as control, as the taster to decide which
on the other two remaining sample as the control
 Record the taster’s response
1.3 Triangle test
 Prepare three food samples, two of which are the

same.
 Arrange them in a triangle.
 Ask the tasters to decide which of the samples is
the odd one out.
 Record the responses from the tasters.
 Two samples A and B can be presented in two
combinations AAB and BBA and for replication in 6
different –
AAB,ABA,BAA,BAB,ABB and BBA
2. Rating test
2.1 Ranking test
 This is used to determine how several samples differ on the basis of a single
characteristic.
 Panelist are presented all samples with code number and are asked to rank.
 The panelist are asked to rank the coded samples according to their preferences.
2.2 Single sample test
 The panelist is asked to indicate the presence or absence or intensity of a particular
quality characteristic with trained panelist.
 Analyses of two or more samples evaluated at different times,
 By a different set of untrained panelist can be compared.

2.3 Two sample difference test
 This test is variation of the paired test and measure the amount of difference.
 Each taster is served four pairs of samples.
 In two pairs duplicate samples – other two pairs test samples the test
variable.
 To judge the independently difference between the rest sample a standard
on a scale ‘0’ representing no difference to ‘3’ representing extreme
difference.
 The panelist is not guess and he is guessing through the coded duplicate
standard in two pairs.
2.4 Multiple sample difference test
 Each panelist is served 3-6 sample

 One sample is known standard, panelist compares each coded
sample with the known standard.
 One coded sample is duplicate of the sample.
 The panelist is not to guess, direction and degree of difference is
also to be judges.
2.5 Hedonic rating test
 Prepare the food samples

 Ask each taster to taste each sample in turn and tick a box, from ‘1- dislike very much to ‘5
– like very much to indicate their preference. This is a 5 point scale and sometime 9 point
scale is used.
 The taster may also wish to make remarks about the product’s appearance, taste, odour
and texture.
 Analyse the results.
2.6 Numerical scoring test
 One or more samples are represented to each panelist.
 Panelist evaluates each samples on a specific scale for a particular
characteristics indicating the rating of the sample.
 The panelist are trained to follow the sensory characteristics corresponding to
the agreed quality descriptions and scores.

2.7 Composite scoring test
 The rating scale is defined so that specific characteristic of a product are rated
separately.
 This method is helpful in grading products and comparison of quality attributes by
indicating which characteristic is at fault in a poor product.
 It gives more information than the straight numerical method.

3. Sensitivity test
Sensitivity test
 Sensitivity tests are done to assess the ability of individual to detect
different tastes, odor and feel the specific factor like hotness.
 These tests are used to select and train panel members for
evaluating the quality of products containing spices, salt and sugar.
 Eg: tomato ketchup or sauce

3.1 Sensitivity threshold test
 Threshold test:
it is defined as a statistically determined point on the stimulus scale at which a
transition in a series of sensations or judgments occur.
 There are mainly 3 types of threshold tests as mentioned below:
I. Stimulus detection threshold
II. Recognition identification threshold
III. Terminal saturation threshold
 These tests are also used where a minimal detectable difference of an additive or of
an off flavour are to be established.
3.2 Dilution tests
 These tests are designated to establish the smallest amount of an unknown material
developed as a substitute for a standard product.
 The quality of the test material is represented by the dilution number.
 The bigger the dilution number the better is the quality of the test material.
4. Descriptive test
Descriptive flavor profile method
This is a qualitative and quantitative description method for flavor
analysis in product containing different tastes and odor.

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Sensory methods

1. DIFFERENCE 2.RATING TEST 3. SENSITIVITY 4.

 Prepare three food samples, two of which are the

 The panelist is asked to indicate the presence or absence or intensity of a particular

quality characteristic with trained panelist.

 Analyses of two or more samples evaluated at different times,

 By a different set of untrained panelist can be compared.

 Each panelist is served 3-6 sample

 Prepare the food samples

 One or more samples are represented to each panelist.

 Panelist evaluates each samples on a specific scale for a particular

characteristics indicating the rating of the sample.

 The panelist are trained to follow the sensory characteristics corresponding to

the agreed quality descriptions and scores.

 This method is helpful in grading products and comparison of quality attributes by

indicating which characteristic is at fault in a poor product.

 It gives more information than the straight numerical method.

 Sensitivity tests are done to assess the ability of individual to detect

evaluating the quality of products containing spices, salt and sugar.

 Eg: tomato ketchup or sauce

developed as a substitute for a standard product.

 The quality of the test material is represented by the dilution number.

This is a qualitative and quantitative description method for flavor

analysis in product containing different tastes and odor.

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