DMT40143-STATISTICS IN SENSORY EVALUATION FOR FOOD SCIENCE

LAB 5 : SENSORY EVALUATION

1.0 TOPIC: DUO-TRIO TEST

2.0 OBJECTIVE

At the end of this lab student must be able to:

1. explain the principle of Dou-trio test

2. identify sample which is differs from the control (reference sample)
3. design specific form for the Dou-trio test.
4. analyze data from Duo-trio test

3.0 THEORY

The Duo-trio test is used to detect unspecified differences between two samples. Three
samples are presented: one is labeled as reference and two are coded samples, one being
the same as the reference and the other being different. The panelist is asked to identify
which of the coded samples matches the reference. This test, similar to the Triangle test in
its objectives and uses, has the advantage of limiting the number of comparisons (i. e. it is
well suited for intensely flavoured products) but it is less powerful due to a higher
probability of selecting the correct sample by chance. This method does not require any
specific training of the panelist.

4.0 MATERIALS AND SAMPLES

Two coded samples and one reference sample

Plates/small cups for samples
Ballot for Duo-trio Test
Plain water for rinsing

5.0 PROCEDURE

1. Serve the samples in an individual plate/small cups and code them for evaluation
(one is labeled as reference R and two are coded samples).
2. Ask the panelist to identify which of the coded samples differ than reference, R.
3. Evaluate the result of sensory test by comparing minimum number of correct
judgments to establish significant differentiation (One-tailed Test) for the specific number
of judges (refer Table 19.4).

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DMT40143-STATISTICS IN SENSORY EVALUATION FOR FOOD SCIENCE

DOU-TRIO QUESTIONNAIRE
NAME: …………………………………… DATE: …………………..
PRODUCT: ………………………………

There are three samples on the tray. One is marked “R” for reference and
the other two are coded. One of the coded samples is identified to R.
Indicate which sample is different from R.

Sample code Check odd sample

………….. …………..

………….. …………..

Comments:
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