SENSORY EVALUATION OF FOOD

FST 568

INDIVIDUAL ASSIGNMENT OF DISCRIMINATION TEST

A DUO TRIO TEST (CHILLI SAUCE)

NAME: NUR HANIS BINIT JAIMAN

MATRIC NUMBER: 2019702467

CLASS: AS2465A1

LECTURER’S NAME: MISS NURUL KHADIJAH MAT ISHAM

INTRODUCTION

There are many types of test used in sensory evaluation of food industry to make some
important decisions towards their product improvement or new product launched. Discrimination
test is one of the test that considered simple, quick and reliable methods to obtain relevant sensory
evaluation about the ingredients of flavor and taste changes in product development.
Discrimination test also can be used to control the quality of products in quality control of
production. Application of discrimination test basically in pharmaceutical, environmental and
other physical science sector. Discrimination was divided into three types which are paired
comparison test, duo-trio test and triangle test. In this paper, dou-trio test was choosed to be
discussed.

Duo-trio test was developed by Peryam and Swartz in 1950 and it was an alternative test
of triangle test. Duo-trio is quiet similar to triangle test, which a difference test that will determine
is there any sensory difference between two samples without provide any knowledge or details
about the attributes changed. Duo-trio is more advantages than triangle test since it use reference
sample in the test where panelists is served with three samples. The first sample was labelled with
‘R’ means reference test at the left and first position, then the second and third samples are the
sample to be choose which one of that are identical to the reference sample. The second and third
position was alternated according to the permutation of sample.

OBJECTIVE

To determine whether a sensory differences exists between two types of chili sauce products

HYPOTHESIS

Present an identified reference sample, followed by two coded sample one of which matches the
reference samples. If there are any sensory differences, panelist are able to choose which chili
sauce is a duplicate for the reference chili sauce.
TYPE OF FOOD PRODUCT

LIFE CHILI SAUCE KIMBALL CHILI SAUCE

SAMPLE PREPARATION OF THE SAMPLES

1. Take chili sauce sample directly from the bottle or packaging.

2. The chili sauce is prepared in ambient temperature to make sure the freshness of chili
sauce.
3. Then, prepare a 30g for two types of chili sauce into each colourless container.

SAMPLE PRESENTATION

1. Serve the sauce at appropriate temperature usually at 60◦C to 70◦C.

2. Serve by using a tray by placing the two colourless container of coded sample and
reference sample.
3. Serve with an original fried chicken as a carrier.
ORDER OF PRESENTATION

 Sample A = Life chili sauce

 Sample B = Kimball chili sauce
 All panelist received the same reference.
 Possible order serving of samples
 RAAB & RABA if the reference is A
 RBAB & RBBA if the reference is B
 Reference choose = Sample A
 Permutation number for each possible order of samples.
 Permutation 1 : RA = AB
 Permutation 2 : RA = BA
 Permutation number for each panelist referred to the 9 permutation table.

Panelist no Permutation Sample order Panelist no Permutation Sample order

no no
1 1 RAAB 14 2 RABA
2 2 RABA 15 1 RAAB
3 1 RAAB 16 2 RABA
4 2 RABA 17 2 RABA
5 2 RABA 18 1 RAAB
6 1 RAAB 19 2 RABA
7 2 RABA 20 1 RAAB
8 1 RAAB 21 2 RABA
9 1 RAAB 22 1 RAAB
10 2 RABA 23 1 RAAB
11 2 RABA 24 2 RABA
12 1 RAAB 25 2 RABA
13 1 RAAB
 MASTER SHEET

Panelist no Reference A Sample code and order of presentation Total of

number
Permutation Sample A Sample B correct
number answer
1 RAAB 1 213¹ 159²
2 RABA 2 765² 662¹
3 RAAB 1 914¹ 376²
4 RABA 2 637² 763¹
5 RABA 2 549² 874¹
6 RAAB 1 317¹ 711²
7 RABA 2 129² 816¹
8 RAAB 1 503¹ 205²
9 RAAB 1 287¹ 598²
10 RABA 2 512² 221¹
11 RABA 2 315² 765¹
12 RAAB 1 158¹ 252²
13 RAAB 1 741¹ 858²
14 RABA 2 849² 925¹
15 RAAB 1 201¹ 270²
16 RABA 2 457² 677¹
17 RABA 2 931² 175¹
18 RAAB 1 258¹ 906²
19 RABA 2 102² 415¹
20 RAAB 1 747¹ 808²
21 RABA 2 204² 471¹
22 RAAB 1 718¹ 932²
23 RAAB 1 281¹ 671²
24 RABA 2 423² 680¹
25 RABA 2 976² 140¹
 SCORE SHEET

Name :

Panelist number :

Date :

Product :

Instruction :

PLEASE RINSE YOUR MOUTH BEFORE STARTING THE TEST

Evaluate the sample in the sequence presented, from left to right.

On your tray have marked a reference sample with R and another two coded samples. For each
sample taste the reference first from left to right. Take the entire sample in your mouth. No
retasting. Between these two coded samples, one is identical to R and another one is different
from R. which coded sample that matches with R? circle the number of sample that is identical to
the reference.

R 213 159
 RESULT OF DATA COLLECTED

Sample code and order of presentation Total of

number
Panelist no Reference A Permutation Sample A Sample B correct
number answer
1 RAAB 1 213¹ 159² 
2 RABA 2 765² 662¹ x
3 RAAB 1 914¹ 376² x
4 RABA 2 637² 763¹ 
5 RABA 2 549² 874¹ x
6 RAAB 1 317¹ 711² 
7 RABA 2 129² 816¹ 
8 RAAB 1 503¹ 205² 
9 RAAB 1 287¹ 598² x
10 RABA 2 512² 221¹ 
11 RABA 2 315² 765¹ x
12 RAAB 1 158¹ 252² 
13 RAAB 1 741¹ 858² x
14 RABA 2 849² 925¹ 
15 RAAB 1 201¹ 270² 
16 RABA 2 457² 677¹ 
17 RABA 2 931² 175¹ x
18 RAAB 1 258¹ 906² 
19 RABA 2 102² 415¹ 
20 RAAB 1 747¹ 808² 
21 RABA 2 204² 471¹ x
22 RAAB 1 718¹ 932² 
23 RAAB 1 281¹ 671² x
24 RABA 2 423² 680¹ 
25 RABA 2 976² 140¹ 
 Total
: 16
 ANALYSIS OF DATA

 In duo trio test using 25 panelists.

 16 out of 25 panelists was correctly matched the sample to the reference R.
 From Roessler et al. 91978) Table, table value for 25 panelists at 5% probability is 13
panelists must be correctly matched to the reference.
 There is a significance difference
 Therefore, panelists could detect a difference between the samples.
 DISCUSSION

Duo trio test was applying when the panelists received the three samples simultaneously.
Duo trio test is used to measure whether any unspecified differences exist between samples. One
sample is marked as “R” and this sample is same and identical formulation as one out of two coded
samples. The panelist has to pick the coded sample that is identical and similar to the reference. In
this experiment, constant reference duo-trio test was conducted. There are two possible of serving
order when reference A was choosed which is RAAB and RABA.

According to Heymann et al. (1999), the null hypothesis states that the long run probability
of the population making a correct selection when there is no perceptible difference between the
sample is one in two. The hypothesis is if there any perceptible difference between the samples,
the population would match the reference and the sample correctly matched more frequently than
1 in 2 times. According to the result, 16 from 25 panelists could differed and detected the identical
one with the reference. So there is a significance difference where panelist are able to detect the
same sample as reference.

The duo-trio test does not require the panelist to determine which one of the two samples
has more attribute, but duo-trio is used to determine which of the two samples are the same as a
reference sample presented. This will reduce the difficulty of describing the attributes under
consideration. This duo-trio test is quite similar to paired comparison test, to determine whether
the panelists could able to distinguish the two samples by consistently picking the sample that
matched the reference sample. In duo-trio test, the probability of choosing and picking the right or
wrong samples, by chance is ½. The duo-trio test is more relevant in quality control since its
provide reference sample without providing details the attributes to be compared with blind
reference test. In fact, they proved that duo-trio test was found to have an advantage in taste over
odor or appearance (Peryam and Swartz, 1950)

However, the duo-trio test is one tailed test. The panelist are able to distinguish between
the two coded samples then they will pick the one that will be the one matches with the reference
sample.
Analyst can also predict the sample chosen should be false or right so that is why one tailed test is
used. According to Liggett & Delwiche; Rousseau et al, 1998, the duo trio test was better than
triangle test in terms of discriminability whereas the duo-trio test has slightly lower statistical
measure than the triangle test. The reference of duo-trio test plays an important role in stabilizing
the discriminative measure of the difference between samples and help to develop or practice
panelist to memory representations or sensory related of samples to be compared.

CONCLUSION

As a conclusion, discrimination tests should be used when the analyst wants to determine
whether two samples are perceptibly different or not. Duo-trio test has higher chance for picking
the correct answer with 50% as compared to triangle test with 33% respectively.

REFERENCES

Bi, J. (2015). Sensory Discrimination Tests and Measurements: Sensometrics in Sensory Evaluation. United
Kingdom: John Wiley & Sons. Ltd.
Hildegarde Heymann, H. T. (1999). Sensory Evaluation of Food: Principles and Practices. New York:
Springer Science + Business Media, LLC.
Kim, M.-A., Chae, J.-E., van Hout, D., & Lee, H.-S. (2014). Higher performance of constant-reference
duo–trio test incorporating affective reference framing in comparison with triangle test. Food Quality and
Preference, 32, 113–125. doi:10.1016/j.foodqual.2013.08.013
O'Mahony, M. (1986). Sensory Evaluation of Food: Statistical Methods and Procedures. United State of
America: Marcel Dekker Inc. .