SUMMARY

One of the most important parts in research and development of industries is sensory
evaluation. By helping the expert and researcher to study customer preferences, it can help to
improve the quality of the food itself. There are 3 types of primary testing in sensory
evaluation which is discrimination, affective and descriptive. Discriminatory test is used to
analyse the difference exists between the samples. Preference/ acceptance test is based on a
measure pf preference or a measure from which relative preference can be determined while
descriptive test is used to study the nature and intensity of differences. Three parts of tests
have been conducted during this experiment which is triangle test (Part A), simple paired
comparison test (Part B) and duo-trio test (Part C). The procedure for all the test is the same
as we should rinse our mouth with distilled water first before begins with the sample from left
to right. For the Part A, students need to identify the odd sample. As the result, more than half
students are able to identify the odd sample. For second test, 14 out of 21 students are able to
determine which sample was the sweetest. Lastly, for the last test is to determine whether a
sensory difference exists between two samples. Based on the result, more than half of the
students failed to identify it. As a conclusion, Part A and Part B is the test that most of
students succeed in detecting the difference between the samples while Part C contributed the
highest number of students that failed the test.

OBJECTIVES

 Determine whether there exists a perceptible difference concerning a given attribute

to the food sample.
 To detect taste thresholds such as determining the concentration of a flavour in a food
product.
 Interpret the results of the sensory data.