HANOI UNIVERSITY OF SCIENCE AND TECHNOLOGY

SCHOOL OF BIOLOGY & FOOD TECHNOLOGY

LAB REPORT

SENSORIAL EVALUATION BF4522E

(724580)
Group: 3

No. Student name Student ID

HANOI, 12/2022

TABLE OF CONTENTS
Practice 3: Descriptive test (profile)

1. Purpose
2. Principle
3. Procedure
● 3.1 Milk Biscuit
● 3.2 Milk Candy
4. Result

Practice 4: Food sensory analysis by rating method based on TCVN

3215-79

1. Purpose
2. Principle
3. Procedure
● 3.1 Milk Biscuit
● 3.2 Milk Candy
4. Result

PRACTICE 3

2
 DESCRIPTIVE TESTS (PROFILE)

1.Purpose

● Determine the nature and intensity of the products’ differences

2.Principle

Descriptive tests (or profiles) include 2 or more samples and panelists are required to
identify whether there is a difference in a specific sensory property between these
samples and how is the magnitude of this difference. This test is used after we know
the samples are different and we want to know the character of this difference. This
test requires 3 steps:

● Select the properties that need to evaluate;

● Conduct preliminary tests so that we can agree on how to use the given
intensity scale.
● Evaluate the intensity of selected properties.

The person in charge of the experiment or the leader of each experimental group
records the scores given by each member and calculates the average value for each
sample for each criterion.This average value is then presented on the line chart or
spider web chart. The results table is used to calculate the significant difference
between 2 samples: by t-test (in case of 1 criterion) or F-test (in case of all criteria)

3.Procedure

3.1 Materials:

(15 panelists)

-30 dishes

-30 biscuits (15 type A and 15 type B)

-30 candies (15 type A and 15 type B)

-30 cups of water

3.2 Milk biscuit

- Prepare 30 dishes including (15 dishes coded A and 15 dishes coded B)

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-There are 2 types of milk biscuit from different brands, biscuit’s packages need to be
removed in oder to avoid supposing from participants

-Participants are guilded to know the test procedure and how to fill in the answer sheet.
Criteria includes:

A. Apperance and condition: Color, Shape, Brittleness, Elasticity

B. Aroma: Characteristics candy smell, Caramel smell, Sour smell
C. Flavour: Crispness,Melting in the mouth, Burning taste, Rancidity taste, Musty
taste, Sweetness, Dusty taste

-Each participant receives a set including a dish of sample A and a dish of sample B,
and a cup of water to refresh their taste

-Participants try each sample, then evaluate the score (1-9) and fill in the answer sheet.

-Answer sheet are collected to be analysed.

3.3 Milk candy

- Prepare 30 dishes including (15 dishes coded A and 15 dishes coded B)

-There are 2 types of milk candy from different brands, candy’s packages need to be
removed in oder to avoid supposing from participants

-Participants are guilded to know the test procedure and how to fill in the answer sheet.
The criteria includes:

A. Apperance and condition: Color, Shape, Brittleness, Elasticity

B. Aroma: Characteristics candy smell, Caramel smell, Sour smell
C. Flavour: Crispness,Melting in the mouth, Burning taste, Rancidity taste, Musty
taste, Sweetness, Dusty taste

-Each participant has a set including a dish of sample A and a dish of sample B, and a
cup of water to refresh their taste

-Participants try each sample, then evaluate the score (1-9) and fill in the answer sheet.

-Answer sheet are collected to be analysed.

4.Result

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 Product: Milk biscuit
Data processing
- Number of panelists: 15
a. Results for sample A
Scores of each member
Criterion T T T T4 T T6 T7 T T9 T1 T1 T1 T1 T1 T1 Av
1 2 3 5 8 0 1 2 3 4 5 g
A. Appearance and condition
Color 3 5 6 7 7 6 4. 8 5. 4.4 5.4 7 5.4 4.4 6.4 5.7
5 4
Shape 3 7 8 8. 8 4. 7. 6 5. 4.2 6.4 7 8.5 6.4 7.2 6.5
5 5 5 2
Crispness 4 7 8 7 7 6 5. 9 4. 3.8 7 7 5.5 6.5 7 6.3
5 8
B. Aroma
Characteristi 5 6 6 9 9 5. 6. 8 6. 5.4 6.2 8 6.6 7.4 8.4 6.9
c biscuit 5 5 2
smell
Buttery smell 4 7 7 5 6 5. 5. 7 7 5.5 3.5 7 5 6.4 8.8 6.0
5 5
Burning 2 3 7 1 5 5. 1. 1 6 5.4 3.5 3 4 6.4 1 3.7
smell 5 5
Floury smell 4 6 4 1 7 5. 1. 7 4. 3.5 4.5 4 7 6.4 2.4 4.5
5 5 2
Musty smell 1 2 2 1 1 5. 1. 1 3. 3.4 1 1 2 1 1 1.9
5 5 8
C. Flavor
Crispness 4 7 8 7 6 6 6. 8 4. 4.4 6 6 6 5 9 6.2
5 2
Melting in 4 6 2 5 5 5 1. 4 5. 5.4 7.5 7 5 6.8 6.2 5.1
the mouth 5 8
Stickiness 1 3 1 1 8 5 4. 1 5. 5.4 1 6 7 1 1 3.4
5 2
Rancidity 1 1 1 1 1 3. 1 1 3. 3.5 1 1 3 1 1 1.6
taste 2 5
Sweetness 4 6 5 6 6 4 7 6 6. 6.6 7 4 8 4.2 5 5.7
5
Saltiness 2 1 5 1 3 3 1 2 5. 6.2 3 2 5 1 2 2.8
4
Dusty taste 1 1 2 1 1 2 1 1 5. 6 1 1 4 4.2 5 2.4
4

b. Results for sample B

Scores of each member
Criterion T T T T4 T T6 T7 T8 T9 T1 T1 T1 T1 T1 T1 Av
1 2 3 5 0 1 2 3 4 5 g
A. Appearance and condition
Color 8 6 7 6. 8 7 6. 6 6. 6.2 7.2 5 6.5 7.4 7.6 6.8
5 5 8
Shape 8 7 8 9 6 4. 8. 7 3. 3.5 5.5 8 7.2 5.4 7.8 6.6
5 5 8
Crispness 8 8 8 9 8 8 8. 7. 6 5.5 7.2 8 8.5 7.4 7.5 7.7
5 2
B. Aroma
Characteristi 4 7 8 7. 6 2. 5. 8 4. 4.8 5.2 6 4.6 5.4 6.2 5.7
c biscuit 5 5 5 8
smell

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Buttery smell 3 7 6 5 6 2. 6. 6 3. 3.5 2.5 6 6 5.4 5.4 5.0
5 5 5
Burning 3 3 7 1 4 2. 2. 1 3. 3.8 2.5 2 2 4.4 3.2 3.0
smell 5 5 8
Floury smell 3 6 4 1 5 2. 2. 7 5. 5.2 3.4 5 7 5.2 2.4 4.3
5 5 2
Musty smell 1 2 2 1 1 2. 2. 1 2. 2.2 1 1 2 1 1 1.6
5 5 5
C. Flavor
Crispness 8 7 8 9 8 8 7. 8 5. 5 7.5 7 8 6 8 7.4
5 5
Melting in 5 7 2 5 3 3 1 4 3. 3.6 6.4 6 4 5.5 7 4.4
the mouth 4
Stickiness 1 3 1 1 8 5 3. 1 3. 3.2 1 5 5 1 1 2.9
5 1
Rancidity 1 1 1 1 1 1 1 1 4 4 1 1 2.8 1 1 1.5
taste
Sweetness 3 8 6 4 4 7 6 6 4. 4.2 7.5 4 6 6.4 6.5 5.5
2
Saltiness 2 1 4 1 4 1. 1 3 3. 4 3 2 5 1 2 2.6
8 6
Dusty taste 1 1 2 1 1 3 1 1 6 7 1 1 3 5.4 4 2.6

Result performance
1. Line graph

2. Spider web graph

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7
 Product: Milk candy
Data processing
- Number of panelists: 15
a. Results for sample A
Scores of each member
Criterion T T T T T T6 T T8 T9 T1 T1 T1 T1 T1 T1 Av
1 2 3 4 5 7 0 1 2 3 4 5 g
A. Appearance and condition

Color 7 6 8 9 5 6. 8 6 7. 6 4.4 6.4 7 7.4 4 6.6

6 5
Shape 7 7 5 7 6 7. 6 8 7. 7 4.4 5.4 7.4 6 4.2 6.4
5 5
Brittleness 8 5 1 8 1 8 1 2. 5. 1 4.8 7.4 7 7 4.8 4.8
5 5
Elasticity 5 6 3 2 2 4 7 8 1. 6 3.5 7.4 8.5 6 4 4.9
5
B. Aroma

Characteristi 6 4 4 3 2 4 7 4 4. 5 3.1 5.4 3 6.5 3.7 4.3

c candy 5
smell
Caramel 5 4 2 5 3 2 6 2 3. 2 3 4.2 6.5 3 3.5 3.6
smell 2
Burning 2 1 3 1 1 1 1 1 1. 1 3.5 3.5 1 3 4 1.9
smell 5
Sour smell 1 1 1 1 1 2 2 1 1 1 4.5 1.8 1 2 5 1.8

C. Flavor

Crispness 1 3 6 1 1 7 2 1 1. 1 1.8 1 1.3 2 3.2 2.3

5
Melting in 6 4 2 6 5 3 3 5 1. 2 4.2 2.2 6 6 4.8 4.0
the mouth 5
Burning taste 2 1 4 1 1 2 1 1 1. 1 3.8 1 1 1 4.6 1.8
5
Rancidity 1 1 1 2 1 4 3 1 1 1 3.2 1 1 1 3.4 1.7
taste
Sweetness 7 7 8 8 3 5 4 9 4. 7 5.5 7.4 7 7 5.4 6.3
8
Musty taste 1 1 1 3 1 2 3 1 1 1 3.5 1 1 1 3.8 1.7
Dusty taste 1 1 2 1 1 6 1 1 1 1 2.6 1 4 1 3.8 1.9

b. Results for sample B

Scores of each member
Criterion T T T T4 T T6 T T8 T9 T1 T1 T1 T1 T1 T1 Av
1 2 3 5 7 0 1 2 3 4 5 g
A. Appearance and condition

Color 6 7 7 7 6 7. 7 5 8. 7 4.8 5.4 8 6.4 5.1 6.5

8 2
Shape 8 7 7 9 7 5 5 6. 4. 8 5.4 6.4 8.4 7 5.5 6.6

8
 5 5
Brittleness 5 3 1 2 1 6 1 1 2. 1 4.4 4.4 7.5 5 4.2 3.3
5
Elasticity 8 8 6 8 2 8 8 9 7. 7 5 4.4 7.4 7.4 5.1 6.7
5
B. Aroma

Characteristi 7 6 8 7 3 7 7 6 6. 5 6 7.4 5 7 5.3 6.2

c candy 5
smell
Caramel 7 5 3 5 4 3 7 4 5. 2 6.4 6.4 8 4 5.8 5.1
smell 5
Burning 2 1 5 1 1 1 1 1 1. 1 7.2 2.5 1 3 5.2 2.3
smell 5
Sour smell 2 1 1 1 1 2 3 1 1 1 4.2 2.8 1 3 5 2.0

C. Flavor

Crispness 1 2 3 1 1 4 1 1 5. 1 4.8 1 1.5 1 5 2.3

5
Melting in 7 7 2 8 6 6 5 6 5. 2 4.5 4.4 8 7 5 5.6
the mouth 5
Burning taste 2 1 4 1 1 3 1 1 2. 1 4.5 1 1 1 5.2 2.0
5
Rancidity 1 1 2 1 1 3 1 1 1 1 3.8 1 1 1 4.8 1.6
taste
Sweetness 6 8 9 8. 4 6 6 9 3. 6 3.8 5.5 8 6 4.6 6.3
5 5
Musty taste 1 1 1 1 1 1 1 1 1 1 5 1 1 1 5.5 1.6
Dusty taste 1 1 2 1 1 4 1 1 1 1 4.8 1 1 1 5.2 1.8

Result performance
1. Line graph

2. Spider web graph

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 PRACTICE 4:

FOOD SENSORY ANALYSIS BY RATING METHOD

BASED OF TCVN 3215 - 79

1.Purpose

● The rating method is used to evaluate the quality level of a product against a
standard or another product of the same type on all the sensory criteria: color,
taste, condition,

2.Principle

The quality condition of each criterion is assessed by scores. The increase in score is
the increase in quality. Based on the rating method in TCVN 3215-79, scoring is on a
scale from 0 to 5, in which a score of 0 means “defective” quality to the assessed
criteria, and from 1 to 5 means that the defect decreases gradually. The overall quality
of the product is assessed on a 20-points scale.

Importance Factor: Because each criterion has a different effect on the overall quality
of the product, the score values for each criterion are multiplied by 1 corresponding
value called the importance factor. The more important criterion has a larger
importance factor. The importance factors for a food product are given in advance, and
the sum of the importance factors of all the criteria evaluated for a product equals 4.

When evaluating the quality of a product following TCVN 3215-79, the quality score
of a criterion is an average score (also known as the average score without an
importance factor) multiple to its importance factor. The result of this multiple is
called the average score with an importance factor. The sum of all the criteria is the
overall quality score of the product. This score determined the quality of the assessed
product

3.Procedure

3.1 Materials:

(15 panelists)

-30 dishes

-30 biscuits (15 type A and 15 type B)

-30 candies (15 type A and 15 type B)

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-30 cups of water

3.2 Milk biscuit

- Prepare 30 dishes including (15 dishes coded A and 15 dishes coded B)

-There are 2 types of milk biscuit from different brands, biscuit’s packages need to be
removed in oder to avoid supposing from participants

-Participants are guilded to know the test procedure and how to fill in the answer sheet.
Criteria includes: Outside condition, Inside condition, Aroma, Taste

-Each participant receives a set including a dish of sample A and a dish of sample B,
and a cup of water to refresh their taste

-Participants try each sample, then evaluate the score (0-5) and fill in the answer sheet.

-Answer sheet are collected to be analysed.

3.3 Milk candy

- Prepare 30 dishes including (15 dishes coded A and 15 dishes coded B)

-There are 2 types of milk candy from different brands, candy’s packages need to be
removed in oder to avoid supposing from participants

-Participants are guilded to know the test procedure and how to fill in the answer sheet.
Criteria includes: Outside condition, Inside condition, Aroma, Taste

-Each participant receives a set including a dish of sample A and a dish of sample B,
and a cup of water to refresh their taste

-Participants try each sample, then evaluate the score (0-5) and fill in the answer
sheet.

-Answer sheet are collected to be analysed

4.Result

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 Product: Milk biscuit

Result
Average Average
Scores of each member score w/o score with
Criterion Total Importance
importance factor importance
T1 T2 T3 T4 T5 T6 T7 T8 T9
factor factor
T10...
Outside condition A 5; 5; 3; 4; 5; 5; 4; 3; 3; 3; 4; 2; 3; 3; 3 55 3.67 2.936
0,8
B 4; 4; 4; 3; 3; 3; 5; 4; 3; 3; 2; 5; 3; 4; 5 55 3.67 2.936
Inside condition A 5; 5; 4; 4; 3; 4; 5; 4; 4; 4; 3; 2; 3; 4; 5 59 3.93 3.93
1
B 5; 5; 3; 3; 4; 4; 5; 3; 4; 2; 2; 5; 4; 4; 4 57 3.80 3.80
Aroma A 4; 4; 4; 3; 5; 2; 4; 3; 4; 3; 3; 3; 3; 3; 5 53 3.53 0.706
0,2
B 2; 2; 3; 2; 3; 3; 5; 5; 4; 3; 2; 2; 4; 4; 3 47 3.13 0.626
Taste A 4; 4; 4; 3; 4; 3; 5; 3; 3; 4; 4; 2; 2; 3; 5 53 3.53 7.06
2
B 3; 3; 3; 4; 3; 5; 4; 4; 4; 2; 3; 3; 4; 4; 4 53 3.53 7.06
Quality score : - A: 14.6
- B: 14.2

Quality level of - Sample A: Medium - Sample B: Medium

Product: Milk candy

Criterion Scores of each member Total Average Importance Average

T1 T2 T3 T4 T5 T6 T7 score w/o facor score with
T8 T9 T10 T11 T12 T13 importance importance
T14 T15 factor factor
Outside condition A 3,3,4,4,4,3,4,4,4,3,3,3,4,3,4 53 3.53 0.8 2.83
B 4,3,5,3,5,4,4,4,4,4,4,4,3,4,3 58 3.87 3.09
Inside condition A 3,2,4,4,3,4,4,4,2,3,3,4,4,4,4 52 3.47 1 3.47
B 4,4,5,5,5,3,4,4,4,4,3,3,3,3,4 58 3.87 3.87
Aroma A 2,2,3,2,2,2,4,2,2,4,2,3,2,2,2 36 2.4 0.2 0.48
B 3,3,3,5,5,5,4,2,4,5,4,4,5,3,5 60 4 0.8
Taste A 2,2,3,3,2,5,0,2,2,3,2,3,2,4,2 37 2.47 2 4.93
B 3,4,3,5,5,4,4,2,4,3,5,4,4,2,4 56 3.73 7.47
Quality score: - A:11.71
-B:15.23

Quality level of -Sample A: Medium -Sample B: Good

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