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ABSTRACT
Ranking is an extension of the paired-preference test. Many of the advantages of the paired-
preference test apply to ranking. These include simplicity of instructions to participants, a
minimum amount of effort to conduct, uncomplicated data handling, and minimal assumptions
about level of measurement, as the data are treated as ordinal. Three or more coded samples are
presented simultaneously, sufficient in amount so that the panelist can re-taste the product. The
number of samples tested is dependent upon the panelist’s span of attention and memory as well
as physiological considerations. With untrained or naïve panelists, no more than four to six
samples may be included in a test. The panelist is asked to assign an order to the samples
according to his or her preference.
PROCEDURES
1 1 2 4 1
2 4 2 4 3
3 2 1 3 2
Total 7 5 11 6
1) The rank total are compared with the value in rank totals.
2) From the chart for 4 samples and 3 panelist, the value is 6 - 10.
3) Compare the value with the table .
4) The lowest value is 5 and from the table the lowest is 6.
5) The highest value is 11 is higher from the table 10.
6) If one or more rank sums are lower or higher the value (6 - 10), statistical
significance level is indicated.
7) Conclusion: Sample B is significantly sweeter than sample C.
DISCUSSION
The purpose of the experiment of ranking test was to understand and study about the level of me
asurement on sensory evaluation. Other purposes were to assign an order to the samples accordin
g to the panelist preference and also to collect primary data from consumer panelist for decision
making.
The error in this experiment can be reduced by clearing the substance that can impair our sense o
f taste by rinsing our mouth using distilled water before tasting each of the food sample. This exp
eriment must be conducted correctly in order to minimize possible risk of inaccurate data which l
ead to inaccurate observation.
CONCLUSION
In conclusion, in this experiment we had managed to understand about the level of measurement
in sensory evaluation of food. Different persons will give different measurement based on his or
her preference. Besides that, we had also managed to assign an order to the samples according to
each person preference. Based on the primary data that we collected from three consumer panelist,
we can see that the sweetest sweet corn is sample labelled with code 389,940 and 366. This result
is based on each panelist preference.
RECOMMENDATION
Recommendation that can be done for this experiment is making sure that before tasting each
sample, it is compulsory to rinse your mouth with distilled water before tasting each sample to
avoid mixing of tastes between one sample with the other. Besides that, to ensure maximum results,
the type of light used must be suitable the types of food.
REFERENCE