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Sensory Analysis-Teacher's Manual

Sensory Analysis-Teacher's Manual

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Published by Alimentos_Food
Manual de evaluacion sensorial
Sensory evaluation manual
Manual de evaluacion sensorial
Sensory evaluation manual

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Categories:Types, Research, Science
Published by: Alimentos_Food on Feb 24, 2009
Copyright:Public Domain

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05/10/2014

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SENSORY ANALYSIS TEACHER’S MANUALCONTENTS
Introduction
1
SECTION 1
Sensory Analysis
2Brief History of Sensory Analysis 2Using the Senses in Sensory Analysis 2
Sensory Analysis in the Food Industry
5
Product Development in the Food Industry
7
Sensory Analysis in the Home Economics Class
8Guidelines for Testing in the Classroom 9 Tasting and Testing Word Bank10
Training for Tasting and Testing in Sensory Analysis
11 Taste Identification Test11 Taste Intensity Tests13
SECTION 2
Preference Tests
Paired Preference Test16Hedonic Rating Scale20Food Action Rating Test 25Preference Ranking Test29
Difference Tests
Simple Difference Paired Comparison Test34Directional Paired Comparison Test39 Triangle Test44Duo-Trio Test49
Descriptive Tests
Descriptive Ranking Test 54Descriptive Rating Test – profiling one product using line scales58Descriptive Rating Test – profiling two products using star diagrams65Appendix 1 - Summary of Sensory Analysis Tests Suitable for theClassroom74Appendix 2 - Scales75Appendix 3 - Presentation of Results80Appendix 4 - Glossary of Terms Used in Sensory Analysis83
 
Home Economics Support Service2004
Bibliography
84
INTRODUCTION
Sensory analysis is a new topic on the revised Leaving Certificate HomeEconomics Scientific and Social syllabus. This Teacher’s Manual and theaccompanying DVD
Sensory Analysis in the Home Economics Class
havebeen specifically designed to assist with the implementation of thisexciting area which combines both theory and practical activities. It ishoped that the DVD will introduce students to the wonderful world of sensory analysis, create an awareness of the important role it plays in allaspects of the food industry and help them develop some of the languageand skills of sensory analysis. It should also be beneficial to students forthe food studies practical coursework area of the syllabus.Section 1 of the DVD, which includes many images from the food industry,provides some background theory on sensory analysis, including a brief history, the role of the senses, sensory analysis in the food industry and anintroduction to the testing procedures used. It also includes guidelines oncarrying out sensory analysis testing in the classroom. It is suggested thatthis section of the DVD be shown as a unit to the class before progressingto the second section.In Section 2 students are introduced to ten different sensory analysis tests.All of the tests are
stand-alone
so that the teacher can select theparticular test/s to be demonstrated at any given time. The tests havebeen specially tailored from industry for use in the classroom. They aredesigned in a user-friendly manner and are demonstrated on the DVDusing a selection of everyday foods (other suitable foods can besubstituted). Each test begins with an explanation of why it might beused, followed by a comprehensive set of instructions for carrying out theparticular test in the classroom. This includes a list of materials required(based on working groups of four to six people), a step-by-step procedure
2
 
Home Economics Support Service2004
for setting up each test, instructions for testing and an explanation of howresults can be collated. The corresponding step-by-step instructions for each test are alsoavailable in the Teacher’s Manual together with the specially designedscorecards with instructions for testers and record sheets for the collationof results. Templates of scorecards and record sheets, which can bephotocopied for students, are included at the end of each test. The Teacher’s Manual also includes some general information on scales andthe presentation of results.Voiceover on the DVD and all materials in the Teacher’s Manual areavailable in both English and Irish. The materials in the Manual can bephotocopied for students for classroom use.We hope that this package will help make learning an exciting andenjoyable journey for all students.
SENSORY ANALYSIS
Sensory Analysis is a scientific discipline used toevoke, measure, analyse and interpret reactions tothose characteristics of foods as they are perceived bythe senses of sight, smell, taste, touch and hearing.
 
Institute of Food Technologists, 1981.
 This is a widely used definition, which highlights the fact that all of thesenses are involved in sensory analysis. It means more than just foodtasting. Sensory analysis is a recognised science. The term
Sensory  Analysis
is the European term used whereas
Sensory Evaluation
is theAmerican term.
BRIEF HISTORY OF SENSORY ANALYSIS
3

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