SENSORY EVALUATION & POST-LAB

1. Examine the dish assigned to your group using your five senses (i.e. sight, smell, taste, touch, and hearing) and characterize the attributes using specific terms
or descriptions
2. Using the 9-point hedonic scale, evaluate each attribute and the general acceptability of the product
3. Compare desired and actual qualities of product and explain the factors contributing to their actual qualities
(RECIPE NAME)
Attributes Desired Qualities Actual Qualities Contributory Factors

Appearance
(color,
shape, size)

Aroma

Texture and
consistency

Flavor

General
Acceptability