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    Lab 3

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    Teresa Yan
    This lab aims to teach students to identify four basic tastes: sweet, salty, sour, and bitter. Students will complete two tests - one to recognize the basic tastes in coded solutions, and another to rank solutions by sweetness intensity. The document provides the materials, procedures, and a sample result ballot for collecting students' responses to the taste recognition and ranking tests.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Lab 3

    Uploaded by

    Teresa Yan
    16 views4 pages
    This lab aims to teach students to identify four basic tastes: sweet, salty, sour, and bitter. Students will complete two tests - one to recognize the basic tastes in coded solutions, and another to rank solutions by sweetness intensity. The document provides the materials, procedures, and a sample result ballot for collecting students' responses to the taste recognition and ranking tests.

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    food technology

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    This lab aims to teach students to identify four basic tastes: sweet, salty, sour, and bitter. Students will complete two tests - one to recognize the basic tastes in coded solutions, and another to rank solutions by sweetness intensity. The document provides the materials, procedures, and a sample result ballot for collecting students' responses to the taste recognition and ranking tests.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    16 views4 pages

    Lab 3

    Uploaded by

    Teresa Yan
    This lab aims to teach students to identify four basic tastes: sweet, salty, sour, and bitter. Students will complete two tests - one to recognize the basic tastes in coded solutions, and another to rank solutions by sweetness intensity. The document provides the materials, procedures, and a sample result ballot for collecting students' responses to the taste recognition and ranking tests.

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    DMT40143-STATISTICS IN SENSORY EVALUATION FOR FOOD SCIENCE

    LAB 3: SENSORY EVALUATION (DMT40143)


    1.0 TOPIC: BASIC TASTE RECOGNITION TEST

    2.0 At the end of this lab student must be able to:

    1. explain four basic tastes: sour, salty, sweet and bitter.


    2. identify the four basic tastes.
    3. indicate solution with the correct concentration.
    4. prepare stock solution.
    5. design specific form for the test of four basic tastes.

    3.0 THEORY

    Panelists who agree to serve on trained panels should be screened for “normal”
    sensory acuity. This can be done by asking panelists to identify basic tastes and
    common odours. Panelists’ sensitivity, that is their ability to discriminate between
    levels of a particular sensory characteristic, should also be tested. People with a
    poor sense of smell or taste, or who are insensitive to differences in flavour and
    texture intensities, can be identified through these screening processes.

    4.0 MATERIALS AND SAMPLES

    Test 1

    Basic Taste Substance Concentration


    Sweet sucrose 1.0% w/v (2.5 g/250 mL)
    Salty Sodium chloride 0.2% w/v (0.5 g/250 mL)
    Sour Citric acid 0.04% w/v (0.1 g/250 mL)
    Bitter Caffeine or 0.05% w/v (0.125 g/250 mL)
    quinine sulfate 0.00125% w/v (0.003 g/250 mL)

    Test 2

    Sucrose 7.5% (18.75 g/250 mL)


    Sucrose 10.0% (25 g/250 mL)
    Sucrose 12.5% (31.25 g/250 mL)
    Sucrose 15.0% (37.5 g/250 mL)

    1
    DMT40143-STATISTICS IN SENSORY EVALUATION FOR FOOD SCIENCE

    5.0 PROCEDURE

    Test 1:

    1. Prepare these solutions with distilled water a day before and allow to
    equilibrate overnight.
    2. Serve the solutions in an individual cup and code them for evaluation
    (approximately 25 – 30 mL of solution is needed per panelist).
    3. Prepare also one blank water and place it randomly among the basic taste
    solutions.
    4. Place the coded samples in a different random order to each panelist for
    evaluation.
    5. Ask the panelists to evaluate the samples and fill in the sensory evaluation
    form.

    Test 2:

    1. Prepare solutions with four different concentrations to be evaluated by


    panelists.
    2. Code the samples and place them in a different random order to each
    panelist.
    3. Ask the panelists to distinguish the intensity of sweetness by ranking them
    in order of their sweetness.

    2
    DMT40143-STATISTICS IN SENSORY EVALUATION FOR FOOD SCIENCE

    6.0 RESULT

    Ballot for Basic Taste Recognition Test

    Name: ………………………………

    Date: ………………………………..

    Basic Taste Recognition

    Please taste each of the solutions in the order indicated on the ballot, from top to
    bottom. The solution may taste sweet, sour, salty or bitter. There may be one or more
    samples of only water among the basic taste solutions. Identify the taste solution in each
    coded cup. Rinse your mouth with water before you begin tasting and also between
    each sample.

    Code Taste

    …………. ……………………..

    …………. ……………………..

    …………. ……………………..

    …………. ……………………..

    3
    DMT40143-STATISTICS IN SENSORY EVALUATION FOR FOOD SCIENCE

    Ranking for Intensity Test

    Name: …………………………..

    Date: ……………………………..

    Evaluate the samples in the order listed below, from top to bottom, then arrange the samples
    in order of their sweetness. Assign the sample with the sweetest a rank value of 1, the
    samples with the next sweetest rank value of 2 and 3 and the sample with the least
    sweet a rank of 4.

    Code Rank assigned

    …………… ………………

    …………… ………………

    …………… ………………

    …………… ………………

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