LABORATORY REPORT

FSI26303 SENSORY EVALUATION OF FOOD

LAB 7&8:
RANKING TEST AND HEDONIC TEST

27 MAY 2023
Group No: 2
Name Matrix No.
ANIS FARIHAH BINTI MOHD ANUAR 054402
NAJIHAH BINTI ABDUL MURAD 055810
NUR AQIELA BINTI HANAFE 055766
NUR NABILAH BINTI NORSHAM 055021
NURIN FARIHA BINTI SUHAINI 055613
SITI NOORFATIHAH BINTI MOHD NOOR 055742

Marks:
Introduction /10
Materials and Methods /10
Results /25
Discussion /40
Conclusion /10
References /5
INTRODUCTION

Ranking is one of the most used types of ordinal scales. The most direct approach is to ask
subjects to arrange a series of products such that each subsequent product has more or less
attribute or preference intensity. Ranking is considered a direct method when products are
presented simultaneously, with products acting as their own frame of reference (Ordonez,
2017). Ranking techniques have been used in consumer research because of the simplicity of
the process. For untrained and completely naive assessors, grasping the relation between
attribute and perception in one session could be a difficult task. A standardisation of samples’
characteristics, assessors’ sensibility, and the development of attributes by the panels would
allow a better comparisons of method efficiency (Richter, 2010).

Hedonic scales have proven useful in collecting similar data in consumer research.
Over the past half century, many scales have been developed and used to measure hedonic
responses in both basic psychophysical and applied research (Lim, 2011). Generally, an
average score of 7 or higher on a 9-point scale indicates a very acceptable sensory quality.
Products that achieve this score can therefore be safely used as a good example of 'targeted
quality'. On this basis, products can be selected from the study set that provide a physical
measure of sensory quality that realistically represents the consumers’ acceptance limits
(Everitt, 2009). However, the 9-point hedonic scale has been the most used scale for
assessing consumer liking and acceptability of foods. The main reason for the wide
acceptance of the 9-point hedonic scale is its categorical nature and limited options, which
make it is easy for both study participants and researchers to use compared to other scale
methods. Additionally, the 9-point hedonic scale is simple enough to be used by a wide range
of people without extensive training (Lim, 2011).

OBJECTIVE

Ranking test:

To rank panellists’ preference on the overall liking of three different prawn crackers.

Hedonic test:

To determine panellists’ liking/disliking on different attributes of three different prawn

crackers.
REFERENCES

Everitt, M. (2009). Consumer-targeted sensory quality. In Global issues in food science and
technology (pp. 117-128). Academic Press.

Lim, J. (2011). Hedonic scaling: A review of methods and theory. Food quality and
preference, 22(8), 733-747.

Ordonez, K. M. C. (2017). Statistical and Technical Methodologies for Duplicated Multiple-

Samples Preference and Attribute Intensity Sensory Ranking Test. Louisiana State
University and Agricultural & Mechanical College.

Richter, V. B., Almeida, T. C. A. D, Prudencio, S. H., & Benassi, M. D. T. (2010). Proposing

a ranking descriptive sensory method. Food Quality and Preference, 21(6), 611-620.