UNIVERSITY OF ESWATINI

FACULTY OF HEALTH SCIENCES

DEPARTMENT OF ENVIRONMENTAL HEALTH SCIENCES

NAME : KUNENE CELIMPHILO

ID : 201900240

PROGRAMME : EHFS

COURSE : SENSORY EVALUATION

CODE : EHS 425

TOPIC : RATING TEST (practical 2)

LECTURER : MR. S. MASUKU

RATING TEST

Rating tests for intensity measurements require panellists to score samples, on line scales or
category scales, for the perceived intensity of a sensory characteristic. These tests measure the
amount of difference between samples, and allow samples to be ordered by increasing or
decreasing intensity of a characteristic. According to Stone and Side (2004), the rating test is
labelled as the modified “paired-comparison” format which requires that a standard solution of
the original sample be used which is more readily recognized by the panellist. The sensory
panellist determine which sample has more, the same or less of the specified attribute compared
to the standard.

OBJECTIVES

To rank a series of samples from least sweet to the sweetest based on panellist sensitivity among
different levels of samples.

PROCEDURE

The panellist are presented simultaneously with three samples which are coded. The panellist are
tasked to taste and pick the sample that is different from the other samples and complete the
scoresheet question previously determined by the test objective.

The panellist is presented with three reference sample marked REF 1, REF 2 and REF 3 which
they are tasked to taste and then use as reference to ranking the 3 other given samples 889, 454
and 846. Panellist are instructed to start with REF 1 moving towards the samples on the right. A
glass of water is provided for panellist to rinse their mouth before, during and after the test.
Answered questionnaires are then taken to recorder for recording.
RESULTS AND ANALYSES

Judges 889 454 846

Total 14 28 42

14 28 42

Observed values

Expected values (1\3) *84 (1\3) *84 (1\3) *84

=p*n =14 =28 =42

H0: 889=454=846

H1: 889≠454≠846

Statistical tests=

∑ (O-E)2 \E

∑ (14-28)2 \28 =7

∑ (28-28)2\28 =0

∑ (42-28)2\28 =7

7+0+7 =14(calculated value)

(x2, dk)

(k-1)

(3-1) =2
From the statistical table retried
from,https://people.smp.uq.edu.au/YoniNazarathy/stat_models_B_course_spring_07/
distributions/chisqtab.pdf, where d.f is 2, Where the level of significance at p= 0.05 is 5.99.

According to Lane (2013), If the calculated value is the less than the tabled value, we accept the
alternate hypothesis and reject the null hypothesis. Therefore, since the 5.99 which is the tabled
value is less than 14 which is the calculated value we accept the alternate hypothesis. This means
that there is a significant difference between the 3 test samples

Sample 846 is sweeter than sample 454 which is sweeter than 889

DISCUSSIONS

From the above results it is evident that there is no much significance difference between sample
454 and sample 889 in terms of sweetness. However, there is a significant difference between
sample 846 and sample 889 and 454. Sample 846 is significantly sweeter than sample 454 and
889. There is no significant different between sample 454 and 889.

CONCLUSION

The rating test is an easy and reliable way of analysing when looking for the intensity of a certain
attribute in each of the samples provided as it makes use a reference or standard solution of the
original sample to guide the panellist on the final decision they make.
 Reference

Stone, H., and J.L. Sidel. (2004). Sensory Evaluation Practices. Elsevier Academic Press Inc.,
San Diego, California.

Lane, D. M. (2013). The problem of too many statistical tests: Subgroup analyses in a study
comparing the effectiveness of online and live lectures. Numeracy, 6(1).