The document contains results from several sensory evaluation tests conducted on food or beverage samples, including:
1) A hedonic test evaluating panelist ratings of texture and flavor on scales of 1 to 5. Results are presented in tables with panelist names, ratings, totals, and sums of squares.
2) A threshold test identifying the lowest concentrations of saltiness and sweetness tasted by panelists. Results are in a table with panelist names and ratings of sample codes on a scale of 0 to 5.
3) A duo-trio test distinguishing between two samples based on attributes of taste, thickness, and color. The results table shows panelist responses.
The document contains results from several sensory evaluation tests conducted on food or beverage samples, including:
1) A hedonic test evaluating panelist ratings of texture and flavor on scales of 1 to 5. Results are presented in tables with panelist names, ratings, totals, and sums of squares.
2) A threshold test identifying the lowest concentrations of saltiness and sweetness tasted by panelists. Results are in a table with panelist names and ratings of sample codes on a scale of 0 to 5.
3) A duo-trio test distinguishing between two samples based on attributes of taste, thickness, and color. The results table shows panelist responses.
The document contains results from several sensory evaluation tests conducted on food or beverage samples, including:
1) A hedonic test evaluating panelist ratings of texture and flavor on scales of 1 to 5. Results are presented in tables with panelist names, ratings, totals, and sums of squares.
2) A threshold test identifying the lowest concentrations of saltiness and sweetness tasted by panelists. Results are in a table with panelist names and ratings of sample codes on a scale of 0 to 5.
3) A duo-trio test distinguishing between two samples based on attributes of taste, thickness, and color. The results table shows panelist responses.