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Methods For Sensory Testing

Before carrying out sensory testing:
Researcher must be thoroughly familiar
with each method its advantages and
disadvantages
Researcher must precisely define his
objectives & what information he is
expected to collect
With above information, he should select
the most practical & efficient method

3 types of sensory tests:

Discriminatory/ Difference tests
Used to determine whether a difference exists
between samples
The panelists does not allow his personal likes and
dislikes to influence his response/ judgment

Preference/ Acceptance tests

Tests based on a measure of preference or a measure
from which relative preference can be determined
The personal feeling of a panelist toward the products
directs his response

Descriptive tests
Used to determine the nature & intensity of the
differences

Interpretation of sensory test

results
All sensory experiments must be planned in
advance, to make them > efficient
Interpretation of sensory test results cannot be
made by direct examination, due to variability of
sensory test results
Results must be tested by statistical methods:
These methods compare the results actually obtained with
those that would be obtained by chance alone
Results are usually expressed in degrees of significance,
which is the probability that the results are caused by
chance

Types of tests
Difference tests

Preference tests

Triangle test

Paired comparison tests

Simple paired comparion test

Hedonic scale

Scheffe paired comparison test

Ranking test

Duo-trio test

Food action scale (FACT)

Multiple comparisons test

Multiple paired comparison tests

Descriptive tests

Ranking test

Flavour profile

Scoring test

Texture profile

Ratio scaling

Quantitative descriptive Analysis

(QDA)

Difference/discriminatory tests
1.

Triangle test
Test is very useful in:
i.
ii.
iii.

QC work to ensure samples from different production lots

are the same
Ingredient substitution or change in manufacturing to
determine if change results in detectable difference in product
Panelists selection (often used)

Panelists receive 3 coded samples. Two of the

samples are the same (i.e.duplicate samples) and one
is different (odd sample). The panelist is asked to
identify the odd sample

Note: panelist is asked to find/detect any differences

Results of a triangle test indicate whether or not

there is a detectable difference between two
samples
As number of judgments increases, % of correct
responses required for significance decreases
Higher level of significance do not indicate that
the differences is greater but there is less
probability of saying there is a difference when
the fact there is none
Eg. Of questionnaire pg 21
Analysis of results pg 22
Advantages of test:
i.
ii.

Researcher receives information on size difference between

samples
Researcher also receives information on product acceptance
(although results need to be confirmed by a preference test)

2. Simple paired comparison tests

A pair of coded samples is presented to
panelists for comparison on the basis of some
specific characteristics. Eg. sweetness
Applications are similar to triangle test
Fewer samples are required & there is less
tasting (however, statistically test is less efficient,
as the probability of selecting a sample by
chance is 50% or )
Test gives no indication of the size difference
between the two samples
Eg. Of questionnaire pg 23
Analysis of results pg 24

3. Multiple paired comparison tests

When there are >2 samples to be evaluated, each must
be compared with every other sampler for a single
attribute
The number of pairs is determined by the formula:

1/2n(n-1)
where n =no. of samples or treatments

Useful for sets of three to six samples to be evaluated by

a relatively inexperienced panel
A panelist is presented with one pair of sample at a time
in random order with the question, Which sample is
sweeter?
The panelist will be continue to evaluate all possible pairs that
can be formed from the samples

Results will be evaluated by a Friedman type statistical

analysis (excluded from syllabus)

4. Duo-trio test
Three (3) samples are presented to panelists; one
is labeled as R (reference) & the other two are
coded
Panelist has to identify the odd/different sample
Test has the same application as the Triangle test,
but is less efficient, as the probability of selecting
the correct sample by chance is 50% or
Test is often used instead of triangle test when
tasting samples that have a strong flavour because
less tasting is required
In this test panelist bases his judgment on any
difference he can detect (compare with Paired
comparison test)
Eg questionnaire pg 30
Analysis of results pg 30 -31

5. Multiple comparison test

Test is used to examine the effects of replacing/changing
an ingredient, packaging material, process or storage
Panelist is presented with a known reference/standard
sample (labeled as R) & together with several coded
samples
Panelist has to compare each coded sample with
reference sample on the basis of specific characteristics
Test is used very efficiently to evaluate 4 or sample 5 at
a time
Small differences between samples &R can be detected
Test gives information about size & direction of difference
Eg of questionnaire pg 32
Analysis of results pg 33 -37

6. Ranking test

Panelists receives 3 or more coded samples and has

to rank them for intensity of a specific characteristics
A rapid test and allows testing of several samples at
once
Test is generally used to screen one or two of the best
samples from a group of samples
No indication of size of differences between samples
Results from 1 set of rank cannot be compared with
the results of another set of ranks
Eg of questionnaire pg 38
Analysis of results

i.
ii.

Method I Comparison of rank totals with rank totals in Chart 5 (pg

38 -39)
Method II ANOVA (pg 39 -41) excluded from syllabus

7. Scoring test

Coded samples are evaluated for the intensity of a

specific characteristics
Panelists records his judgment on a graduated scale
Intervals on the scale can be labeled with numbers or
descriptive terms
For effective results, descriptive terms must be carefully
selected
Size & direction of difference between samples can be
obtained
Include standards at various points if possible:
i. To minimise panel variability
ii. To prevent drift in meaning of terms with time

Eg. Of questionnaire pg 43
Analysis of results pg 44 -46

PREFERENCE TESTS
1. Paired comparison test

The test used in preference testing is similar to

that used for difference testing
Panelists is presented with 2 coded samples and
is asked which he prefers
Eg of questionnaire pg 56
Analysis of results pg 56

2. Hedonic scale
Most commonly used scale for preference testing
is the 9-point Hedonic scale
Panelist expresses his degree of liking or disliking
for a particular product

Other variations of Hedonic scale:

i.
ii.

5-point hedonic scale

Facial expression (9-point or 5-point)

Eg of questionnaire pg 57
Analysis of results pg 58 59

3.

Ranking test
Panelist is presented with coded samples to
rank in order of preference
Eg of questionnaire pg 57
Analysis of results pg 58 -59