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    Tests in Food Analysis: BY Kelvin Muthomi SHNI/01003/2017

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    muthomikelvn
    The document discusses various sensory evaluation tests used to analyze food products: 1) Difference tests compare attributes of food samples and include paired comparison, duo-trio, and triangle tests. 2) Rating tests determine how samples differ on a single characteristic by having tasters rank coded samples. 3) Sensitivity tests assess an individual's ability to detect tastes, odors, and sensations like hotness and are used to select and train panel members. 4) Descriptive tests utilize trained panelists to obtain repeated judgements on attributes like texture and flavor for each test product.

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    Tests in Food Analysis: BY Kelvin Muthomi SHNI/01003/2017

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    muthomikelvn
    35 views11 pages
    The document discusses various sensory evaluation tests used to analyze food products: 1) Difference tests compare attributes of food samples and include paired comparison, duo-trio, and triangle tests. 2) Rating tests determine how samples differ on a single characteristic by having tasters rank coded samples. 3) Sensitivity tests assess an individual's ability to detect tastes, odors, and sensations like hotness and are used to select and train panel members. 4) Descriptive tests utilize trained panelists to obtain repeated judgements on attributes like texture and flavor for each test product.

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    Tests in Food Analysis

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    The document discusses various sensory evaluation tests used to analyze food products: 1) Difference tests compare attributes of food samples and include paired comparison, duo-trio, and triangle tests. 2) Rating tests determine how samples differ on a single characteristic by having tasters rank coded samples. 3) Sensitivity tests assess an individual's ability to detect tastes, odors, and sensations like hotness and are used to select and train panel members. 4) Descriptive tests utilize trained panelists to obtain repeated judgements on attributes like texture and flavor for each test product.

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    Download as pptx, pdf, or txt
    35 views11 pages

    Tests in Food Analysis: BY Kelvin Muthomi SHNI/01003/2017

    Uploaded by

    muthomikelvn
    The document discusses various sensory evaluation tests used to analyze food products: 1) Difference tests compare attributes of food samples and include paired comparison, duo-trio, and triangle tests. 2) Rating tests determine how samples differ on a single characteristic by having tasters rank coded samples. 3) Sensitivity tests assess an individual's ability to detect tastes, odors, and sensations like hotness and are used to select and train panel members. 4) Descriptive tests utilize trained panelists to obtain repeated judgements on attributes like texture and flavor for each test product.

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    You are on page 1of 11

    TESTS IN FOOD

    ANALYSIS
    BY
    KELVIN MUTHOMI
    SHNI/01003/2017
    A 9-Point Hedonic Scale for Sensory Evaluation of A Food Product

    Dislike Dislike Dislike Dislike Neither Like Like Like Like


    Extremely Very Moderately Slightly like or Slightly Moderately Very Extremely
    Much dislike Much

    1 2 3 4 5 6 7 8 9

    The 9-pt hedonic scale is a form of category or partition scale, in which the
    like/dislike dimension is partitioned into a number of discrete categories.
    Tests In Food Analysis
    Different sensory test are employed for food evaluation. These test are
    grouped into four type
    • Difference test
    • Rating test
    • Sensitivity test
    • Descriptive test
    1. Difference test
    There are several types of Difference Tests.
    a. Paired Comparison Test
    Prepare two different samples of the food product you wish to test
    Compare the attributes e.g. which is smoother?
    Record the response from the tasters.
    Example.
    You are given one or several pairs of sample. Evaluate the two samples in their pair for smoothness. Is
    there any difference?

    Code of Pairs. Yes No


    ----------- ---------- -----------
    ----------- --------------- -----------
    b. Duo Trio Test
    Prepare three food samples, two of which are the same
    Using one of the two identical samples as control, ask the taster to identify which of the other two remain
    samples of the control
    Record the tasters’ responses.
    Example
    The 1st sample “R” given the reference sample.. Taste it carefully. From the pair of coded samples next
    given, judge which sample is same as sample “R”
    Serial No. Code No. of Pairs Same as R
    1 ------------- --------------
    2 ------------- --------------
    3 -------------- -------------
    c. Triangle Test

    Prepare 3 food samples, two similar.


    Arrange the samples in a triangle
    Ask the tasters to decide which of the samples is the odd one out.
    Record the responses of the tasters.
    Example
    Two of the samples are identical. Determine the odd samples
    Code No of Code No of Comment on
    Seral No. samples odd sample. odd samples
    1 --------- ------------ ------------
    2 --------- ------------- --------------
    3 ---------- --------- -------------
    4 ----------- ------------ -------------
    2. Rating test

    Used to determine how several samples differ on the basis of a single characteristic.
    Panelists are presented with all samples with code numbers and are asked to rank.
    The panelist are asked to rank the coded samples according to their preferences.
    Example.
    Please Rank the samples in Numerical order according to your preference or intensity of aroma/taste
    characteristic of the product.

    Intensity/preference Sample code


    1 ---------
    2 ------------
    3 -------------
    4 -------------
    3. Sensitivity Test
    • Sensitivity test are done to assess the ability of individuals to detect different
    tastes, odors 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 catch up or sauce.

    Dilution Test.
    These test are designated to establish the smallest amount of un unknown material developed as a
    substitute for a standard product.
    The quality of the test materials is represented by the dilution number
    The bigger the dilution number the better the quality of the test material
    Sensitivity Threshold test

    • These are tests used when a minimum detectable difference of an additive or of an off flavor
    to be established.
    Example
    Use the following intensity scale:
    1 = Weak
    0 = None or pure water taste 2 = Medium
    ? = Different from water, but taste quality not identifiable 3 = Strong
    4 = Very strong
    X = Threshold very weak (identify the taste) 5 = Extremely strong

    Set No. Description of taste and feeling


    1 -------------
    2 ----------
    3 ----------
    4. Descriptive test

    This technique utilizes an unstructured category scale and a panel of not


    less than six trained panelists, and obtains repeated judgements from each
    panelist for each test products. For instance, in sensory evaluation for a sample
    of biscuits, the following Descriptive Tests can be undertaken to evaluate
    sensory attributes
    Texture Flavour
    Thank you!

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