Protocols For Laboratory of Sensory Analysis

UNIVERSIDADE DO ALGARVE
ESCOLA SUPERIOR DE TECNOLOGIA

rea DepartamentaI Eng AIimentar

Protocols for laboratory classes
of Sensory Analysis

Eduardo Esteves

DEPARTMENT OF FOOD ENGINEERING
UNIVERSITY OF ALGARVE SCHOOL OF TECHNOLOGY

E. ESTEVES (Faro, September 2005)

Sensory Analysis Food Engineering
E. Esteves, Department of Food Engineering, EST U. Algarve, Faro (2005) 2

ndice

1. DETERMINATION OF THRESHOLDS..............................................................3
2. SIMPLE DIFFERENCE TEST............................................................................5
3. DIRECCIONAL DIFFERENCE TEST ................................................................7
4. DUO-TRIO TEST ...............................................................................................9
5. TRIANGLE TEST.............................................................................................11
6. (SIMPLE) RANKING TEST..............................................................................13
7 - 9. CATEGORY SCALING TESTS .................................................................15
10. SENSORY PROFILE .....................................................................................19
11. INSTRUCTIONS FOR TEST REPORTS........................................................21

1. Determination of threshoIds

1) ApIications
This sensory tests is useful for tasters selection and training.

2) PrincipIe of the test
Samples of increasing solute concentration or atribute intensity are presented
simultaneously or sequentially to tasters. The taster should indicate when he/she
detects a difference from the initial concentration or intensity.

3) Procedure

Individual detection threshold
a) Without repetition or washing your mouth, taste each of the solutions presented
from the least to the highest concentration (take some time to feel each sample
within your mouth but do not swalow);
b) After you tasted a particular sample, indicate if you felt any difference from the
initial sample with a + signal otherwise mark it with a 0 in the table provided;
c) f you intend to use the ASTM intermediate method of threshold determination,
repeat 3 to 4 times the procedure described in a) and b), considering an interval of
15 to 20 min between each run.

Group (Panel) detection threshold
Same as above.

4) AnaIysis and interpretation of resuIts
With the compiled data use one of the ASTM methods to determine individual and
group detection thresholds.

(see next page)

Detection threshoIds for the sweet and sour tastes

Student N: ________________ Date: ______________ Time:_______________

Sweet taste
Concentration of sucrose (%) Result
0,00
0,25
0,50
0,75
1,00
1,25
1,50

Sour taste
Concentration of citric acid (%) Result
0,000
0,005
0,010
0,015
0,020
0,025
0,030


2. SimpIe Difference Test

1) ApIications
This sensory test is used to determine wheter a sensory difference exists between
two products particularly when these are unsuitable for triple or multiple
presentation, e.g. when the Triangle or Duo-Trio tests cannot be used (the stimuli
are too strong or too complex and can lead to confusion).
They are effective when: testing differences resulting from a change in
ingredients, processing, packaging or storage; or determinig if an overall
difference exists between products when no specific attrribute(s) can be identified
as having been affected.

Present each subject with two coded samples, asking the taster wheter they are
the same or different.

3) Procedimento
Generally, 20 to 50 presentations of each of the four sample combinations (A/A,
A/B, B/B e B/A) are required to determine differences. The number of subjects in
the sensory panel is dependent upon stimuli strength and complexity (strong
and/or complex stimuli preclude the presentation of multiple samples to one
subject thus increasing the number of tasters needed). Tasters may be trained or
untrained but panels should not consist of mixtures of the two..

a) Separate the two products into two coded (A and B) recipients;
b) Prepare a tray for each subject with one of the four possible combinations (A/A,
A/B, B/B e B/A) and code each sample with a randomly chosen three-digit
number;
c) After the subject as answered mark if was correct or incorrect;
d) Repeat the steps a) to c) with the other combinations.

NB: The final number of results per combination should be equal!

With the compiled data use one of the chi-square tests (or the simplified tables) to
analyse results.

(see next page)

SimpIe Difference Test

Tipo de amostra: ___________________________________________________

Instructions
1) Taste the samples from left to right;
2) For each pair of samples, determine if they are identical or different;
3) Mark your response with a X:

Pair
Same? Different?

Results
Correct ncorrect
Pair 1
Pair 2
Pair 3
Pair 4

3. DireccionaI Difference Test

1) ApIication
This test can be used to determine if the difference in a specific attribute or
characteristic between two samples is detectable (e.g. sample A is sweeter than
sample B). The number of pairs of samples presented in a given sansory session
should be limited to 2 4 to avoid fatigue or adaptation, susceptible of biasing the
results.

Present each subject with two coded samples, asking the taster to state which
sample is more intense in a predefined characteristic. Tasters should be forced to
answer (take a guess if in doubt).

3) Procedimento
The test can be performed by untrained subjects but tasters should be familiar
with the attribute or characteristic being tested.

b) Prepare a tray for each subject with one of the four possible combinations (A/A,
A/B, B/B e B/A) and code each sample with a randomly chosen three-digit
number;
c) After the subject as answered mark if was correct or incorrect;


analyse results (do not forget this is a one-tail test).

(see next page)

DireccionaI Difference Test

Sample: __________________________________________________________

Instructions
1) Taste the samples from left to right;
2) For each pair of samples, chose the sample that is more bitter (if you can not
make a decision, take a guess!);
3) State your answer with the sample code:

Pair
Which is the most bitter
sample?

Results
Correct ncorrect
Pair 1
Pair 2
Pair 3
Pair 4

4. Duo-Trio Test

1) AppIication
This test is used in similar situations to those aplicable for the difference and
triangle tests but it is statistically inefficient when compared to those sensory tests.
Moreover, the duo-trio test is simple and easily understood by the subjects, and
permits the use of a reference sample.

Present to each subject na identified reference sample, followed by two coded
samples, one of which matches the reference sample. Ask the tasters to indicate
which coded sample matches the reference.

3) Procedure
A minimum of 15 subjects, preferably more than 30 (to decrease the probability
of type error to an acceptable level), should be involved. SUbjects should be
instructed but no special training is necessary for them to evaluate each of the
possible combinations AAB and ABA, where A is the reference sample.

b) Prepare a tray for each subject with one of the two possible combinations (AAB
or ABA, where A is the reference sample) and code each sample with a randomly
chosen three-digit number;
c) After the subject as answered, mark if it was correct or incorrect;


analyse results.

(see next page)

Teste de Duo-Trio

Sample: __________________________________________________________

Instructions
1) Taste the reference sample first;
2) Then taste the coded samples from left to right;
2) For each pair of samples, chose the sample that matches the reference sample
(if you can not make a decision, take a guess!);

Coded samples
Which coded sample matches
the reference sample?

Results
Correct ncorrect
Pair 1
Pair 2
Pair 3
Pair 4

5. TriangIe test

1) AppIication
The Triangle test is effective to: determine whether product differences result from
a change in ingredients, processing, packaging or storage; to determine whether
na overall difference exists, where no specific attribute(s) can be identiefied as
having been affected; to select and monitor panelists for ability to discriminate
given differences. Although it is statistically more efficient than the paired
comparison (difference tests) or duo-trio tests , the triangle test hs limited use
with products that involve sensory fatigue, carryover or adaptation, and with
subjects that find testing three samples too confusing.

Present to the subject three coded samples. nstruct subjects that two samples
are identical and one is different (or odd). Ask the subjects to taste (feel, examine,
etc.) each product and select the odd sample.

3) Procedimento
Generally, 20 to 40 subjects are involved in triangle test, but as few as 12 may be
employed when differences are large and easy to detect/recognise. Subjects do
not need special training but should be familiar with the test procedure and
product being tested.

b) Prepare a tray for each subject with one of the six possible combinations (AAB,
ABA, ABB, BAA, BBA, BAB) and code each sample with a randomly chosen
three-digit number (if samples leave an after-taste or differ in appearance they can
be presented sequentially);
c) Subjects should be instructed that two samples are identical and one is different
d) After the subject as answered, mark if it was correct or incorrect;
e) Repeat the steps a) to d) with the other combinations.


analyse results.

(see next page)

TriangIe test

Sample: __________________________________________________________

Instructions
1) Taste the set of coded samples from left to right (you may go back to repeat the
evaluation of each sample while the test is in progress);
2) For each set of samples, chose the odd (different) sample (if you can not make
a decision, take a guess!);

Set
Which is the odd
sample?

Results
Correct ncorrect
Pair 1
Pair 2
Pair 3
Pair 4

6. (SimpIe) Ranking test

1) AppIication
Use this test when the test objective is to compare several (3 to 7) samples
according to a single attribute (e.g. sweetness or preference) but it can also be
used to test product differences resulting from changes in ingredients, processes
or storage.
This sensory test is less time-consuming than other methods and is particularly
useful when samples are to presorted or screened for later analysis.

Present the set of samples to each subject in balanced, random order. Ask
subjects to rank them according to the attribute of interest.

3) Procedure
Subjects should selected on the basis of proven ability to detect small differences
in the attribute and further trained (or at least specially instructed) to improve
results quality (fidedignos). No fewer than 8 subjects should be used but the
discrimination is much improved if 16 or more subjects can be used.

a) Separate the products into coded recipients (A, B, C and D, which should not
correspond to atribute intensity);
b) Prepare a tray for each subject with a set of the samples in balanced random
order (BDCA, CDBA, etc.) and code each sample with a randomly chosen three-
digit number (if samples leave an after-taste or differ in appearance they can be
presented sequentially);
c) nstruct the subjects to assign 1 to the lowest intensity, rank 2 to the next
lowest, etc. (recomend that panelists arrange the samples in a provisional order
based upon a first trial of each and then verify or change the order base on further
testing);


Use the Friedman's test and LSD
rank
to analyse the results (i.e. the rank sum per
product).

(see next page)

Ranking test

Sample: ______________________________________________
Attribute: ______________________________________________

Instructions
1) Note each sample codes below according to its position in the tray you have
just received;
2) Taste the samples from left to right and note the intensity of sweetness (wait
ca. 30 seconds between samples and rinse palate with water);
3) Assign ranks to each sample according to the sweetness intensity, writing "1
for the least intense, "2 for the next, "3 for the next and "4 for the most intense;
4) You may arrange the samples in a provisional order and then resolve the
positions of adjacent samples by more careful tasting (if two samples appear the
same, make a "best guess as to their rank order).

Sample code
Rank


7 - 9. Category scaIing tests

1) AppIication
Use these methods when the test objective is to determine in which way a
particular sensory attibute varies over a number of samples (from 3 to a maximum
of 8 samples). Category scaling tests can also be used in descriptive analysis to
obtain (detailed) description of the aroma, flavour, oral texture of foods and
beverages. These sensory pictures are used in research and development, and in
manufacturing to: define sensory properties or specifications of a new product;
document product characteristics before a consumer test; monitor sensory
changes over time with respect to shelf life, packaging, etc.

2) PrincipIe of the tests
Samples are randomly or sequentially presented to the panelists. Subjects rate
the intensity of the selected attribute on a (numerical) intensity scale, e.g. a
category scale.

3) Procedure
Select, train and instruct the subjects (in an orientation session prior to actual
taste test to familiarize them with the test procedures and product characteristics).
Subjects should select on the basis of proven ability to detect small differences in
the attribute. No fewer than 8 subjects should be used but the discrimination is
much improved if 16 or more subjects can be used.

c) Present the samples' tray and the category scale to the panelists;
d) Subjects should rate the intensity of the attribute after tasting each sample.

Use ANOVA and Fisher's LSD procedure to analyse the results.

(see next page)

Category scaIing test (Iinear scaIe)

Sample: ______________________________________________
Attribute: ______________________________________________

Instructions
1) Feel the sensation of the mineral water and the cracker using only your lips
(these represent the extremes of the linear scacle, "most humid and "most dry
respectively);
2) Taste, using only your lips the cut edges of the cheese samples and rate their
"humidity intensity using the linear scale provided below (you should mark your
rating of each sample in the scale with different symbols)
3) Measure the distance (in mm) from the left-end of the scale (designated
"cracker) to your markings and note the results in the table below.

Code

cracker water

cracker water

Results:
Code Rating (in mm)


Category scaIing test (reference scaIe)

Sample: ______________________________________________
Attribute: ______________________________________________

Instructions
1) Assess the hardness (i.e. strength necessary to cut the food sample when
using your incisive teeth) of selected products from the reference scale below;
2) Now, rate the hardness of (the cut surface of) each cheese sample with
reference to the scale below.

Reference scale (hardness)
Value Product Coments
0 Caramel pudding 'Yoplait, reIrigerated in ice
1 Cheese spread (PARA BARRAR) 'KraIt, idem
2 Cheese traingles (tringulos) 'Caserio, idem
3,5 CLARA EGG (bioled Ior 10 min.) ---, idem
6 FrankIurter sausages (raw) 'Ramazzotti, room temp.
8 Toasted peanut 'Galvo, idem
9 Amndoa torrada com pele 'Horta, idem
12 Candy REBUADO 'Cristal/TreIin, idem

Results:
Code Hardness


Category scaIing test (structured scaIe)

Sample: ______________________________________________
Attribute: ______________________________________________

Instructions
1) Note, in the table below, the codes of the samples in accordance with their
position in the tray;
2) Taste, from left to right, the samples (wait 30 seconds between samples and
rinse mouth with water);
3) Rate the sweetness of each sample using the scores from the scale below:

0 Imperceptible
1 Slightly perceptible
2 Moderately perceptible
3 Perceptible
4 Slightly pronounced
5 pronounced
6 Very pronounced

Results:

Code
Score


10. Sensory profiIe

1) AppIication
These methods are used when the objective of the sensory test is to characterise
quantitatively several attributes of products. The results are used in research and
development and in manufacturing.

*

Samples in random order are presented (simultaneously or sequentially) to the
subjects along with the appropriate general or particular scoring scales. The
panelist should rate every attribute in the various samples.

3) Procedure
Select (in terms of (1) ability to detect differences and the intensities of particular
attributes, describe the characteristics using verbal descriptiors and scaling
methods; and abstract reasoning and (2) considering several personal criteria),
train and instruct the subjects. At least 6 to 8 trained subjects should be used and
the sensory tests should be replicated to assess panelist variability. During test
sessions the subjects must be focused and should not interact.

c) Present the samples' tray and the category scale to the panelists;
d) Subjects should rate the intensity of the attribute after tasting each sample.

Use graphical methods explore and analyse the results.

(see next page)

*
Descriptive sensory analysis includes quite a few different sensory tests (e.g. flavour profile
method, texture profile method, quantitative descriptive analysis (QDA) method, the spectrum
descriptive analysis method, time-intensity descriptive analysis, free-choice profiling) of which we
present here just a generalised description.

Sensory profiIe

Sample: ______________________________________________
Attribute: ______________________________________________

Instructions
1) Taste, from left to right, the samples in terms of sweetness, CANELA and rum
aromas, colour, viscosity (use the spoon to spread the DOCE) and global
appreciation using the linear scales using the scales below (wait 30 seconds
between samples and rinse mouth with water);
2) Use different markers for samples A () and B (3 33 3) in the scales;
3) Measure the distance from the left-end of the scale and note the results in the
at the end of this score sheet.

Sweetness

mperceptible Very sweet
CANELA

mperceptible Very strong
Rum

mperceptible Very strong
Colour

Light Dark
Viscosity

Easily spread Dificult to spread
Global
appreciation

Deslike extremely Like extremely

Results:
Attribute SampIe A SampIe B
Sweetness
CANELA
Rum
Colour
Viscosity
Appreciation

11. Instructions for test reports

1) GeneraI:

- Maximum of 2 A4-size pages with reasonable spacing and margins;

- With direct text;

- Using the same 12-points font type Times New Roman, Arial, ,
, etc., throughout; and

- Organized as follows:

2) Reports shouId be arrange in the foIIowing sequence:

The title should reflect as summarised as possible the work reported

Maria Fulano, n 11111 Manuel Sicrano, n 22222

Introduction
One paragraph (1 2 sentences-long) stating the sensory test used and its principle.

Objective
DeIine in one sentence the objective oI the sensory test:

Material and Methods
Describe, in 3 4 sentences, the main Ieatures oI the procedure carried out namely the
number oI subjects in the test panel and method and product details as well as the
method used to analyse the results (e.g. statistical test and signiIicance level).

Results
Present the tabulated (iI necessary) test results and also those derived Irom statistical
analyses.

Conclusions
Herein, the results are tied to the project objective and any peculiarities and/or
comments to the test are included.

Protocols For Laboratory of Sensory Analysis

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UNIVERSIDADE DO ALGARVE

ESCOLA SUPERIOR DE TECNOLOGIA

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