SENSORY EVALUATION : SENSORY TESTS AND THEIR FUNCTIONS:

DESCRIPTIVE TEST

GROUP MEMBERS
201900324 KENALEPE,O
202000086 KEBUILE,K.K
202000481 NEO MOLOSANKWE
202000627 MOGOMOTSI,L,O
202000526 MOKWALENG,C.A
202000559 MOGOTSI, K,K
202000563 MOLETI,K.A
LAETA,K
SENSORY TESTS AND THEIR FUNCTIONS: DESCRIPTIVE TEST

OBJECTIVES
- To develop assessment tools for descriptive sensory analysis of the different food
products
- To use the quantitative evaluation tools developed to assess the attributes of each food
product

INTRODUCTION

Sensory tests play a vital role in evaluating the quality and acceptability of food products.
One of the commonly used sensory tests is the descriptive test, which aims to objectively
describe the sensory characteristics of a product. The descriptive test is particularly useful for
evaluating the organoleptic properties of food products, such as taste, aroma, texture, and
appearance (Bleicher et al., 2022). In the case of ginger biscuits, a descriptive test can
provide valuable information about the specific sensory qualities that define this product.
A ginger biscuit, also known as a ginger snap in some regions, is a type of cookie or biscuit
that is flavoured primarily with ginger and a blend of spices.
Key characteristics of ginger biscuits:
Flavour: Ginger biscuits have a pronounced ginger flavour, which can range from mildly
spicy to quite strong, depending on the recipe.
Texture: Ginger biscuits have a unique texture that combines crispness with a crumbly and
slightly chewy quality. The outer surface of the biscuit is often slightly crunchy, while the
inside tends to be tender and moist.
Colour: Ginger biscuits are usually a golden-brown colour

By using a trained sensory panel, the descriptive test can capture and quantify attributes such
as the intensity of ginger flavour, the crunchiness of the biscuit texture, the aroma of spices,
and the overall appearance of the biscuit. These sensory characteristics are essential in
determining the quality of ginger biscuits and can be used as a criterion for product
improvement or development. Furthermore, the descriptive test can help identify any
variations in sensory attributes between different batches of ginger biscuits. This information
can be utilized for quality control purposes, allowing companies to maintain consistency in
the sensory characteristics of their ginger biscuits. (Boff et al., 2022).
The descriptive test also serves as a valuable tool for product development. By understanding
the specific sensory characteristics that define ginger biscuits, companies can use this
information to create new variations or flavours that align with consumer preferences. (Tiepo
et al., 2020).

MATERIALS
- Food for sensory profiling(biscuits)
- Water cups
- Serviettes
- Paper and pencils

METHOD

RESULTS
TABLE 1 displays the P value for Lobels and Henro Biscuits based on the sample's average
of all its characteristics using 5% significance level
LOBELS HENRO P VALUE
Brown colour 7.666667 4.583333333 0.001069
Rough Appearance 5 6.75 0.158099
Ginger Aroma 7.333333 5.916666667 0.050406
Sweetness 6.333333 5.9166667 0.558401
Ginger Flavour 7.583333 5.5 0.008876
Spicy Flavour 6.666667 4.833333333 0.023001
Hardness 7.583333 4.416667 0.002349
Roughness 6.25 5.75 0.567514
Crunchy sound 7 5.75 0.19489
Overall Liking 6.75 6.583333333 0.841688
 BISCUITS EVALUATION
Lobels Henro
Brown colour
Overall Liking 10 Rough Appearance

Crunchy sound 5 Ginger Aroma

Roughness Sweetness

Hardness Ginger Flavour

Spicy Flavour

FIG 2 shows the radar chart of Lobels and Henro Biscuits

DISCUSSION

From table 1 above, the recorded p-value of the colour is less than the significance level
(0.05). This means that the leading product(lobels) and our developed(Henro) biscuits
products are significantly different from one another, since the brown colour for the leading
product is more intense than our developed product. The brown colour our developed product
can be intensified by increasing the preheat oven temperature and baking time of the biscuit
(Kissel, et al., 1973).The extent and rate if browning vary with the type and amount of sugar
in the formula. The higher the dextrose equivalent corn syrup (DE), the higher the extent of
maillard reaction (more intense brown colour) (Rufian-Henares & Pastoriza, 2016).For rough
appearance, the p-value recorded is greater than the significance level, it means that the tested
products have no difference in terms of rough appearance are the same.
The p-value for ginger aroma of the two products is equals to the significance level(5%). It
means that the ginger aroma is significantly different from one another. P-value of ginger
flavour is less than the level of significance hence two tested products are significantly
different. The company can intensify the ginger aroma by using large quantities of ground
spices in the recipe. This will intensify the spiciness by starting with small increments to
avoid making biscuits too spicy. The recorded p-value of the sweetness of the both products
is greater than the significance level. Therefore the tested products have no difference in the
tested measurement aspects(sweetness). The p-value of spicy flavour is less than the
significance level it means that the spicy flavour between the two products are significantly
different. To intensify the spicy flavour the e company should consider using combination of
spices like Ginger, cinnamon, nutmeg and cloves and adjust the ratio t emphasize the
spiciness (Stone & Sidel,2004)
Recorded p-value for hardness of the two products is greater than the level of significance
therefore there is no difference between the two products in terms of hardness. Roughness p-
value recorded is less than the level of significance therefore the tested products are
significantly different from one another. The roughness of our developed product can be
increased by increasing the solubility of the sugar used in the formula during the preparation
of the dough (Taylor, et al., 2008)The crunchy sound p-value is greater than the level of
significance therefore there is no difference between the leading product(lobels) and our
developed product (Henro). The overall liking p-value is greater than the level of significance
therefore there’s no significance difference between the two products.

CONCLUSION & RECOMMENDATION

It can be concluded that in terms of colour, ginger aroma, ginger flavour and spicy flavour
the biscuit and Henro biscuit are significantly different from one another. The
recommendation is that we were not successful in matching or mimicking the aspects of the
leading brand(Lobel). In terms of rough appearance, sweetness, hardness, crunchy sound and
overall liking there were not significance difference between the leading brand and our
developed product . It can be recommended that we were successful in lobel matching or
mimicking the aspects of both of the two products.

REFERENCES
Kissel, L. T., Marshall, B. D. & Yamazak, W. T., 1973. Effects of Variability in Sugar granulation of the
Evaluation of flour cookie. Cereal Chemistry, Volume 50, pp. 255-264.

Rufian-Henares, J. A. & Pastoriza, S., 2016. Maillard Reaction.'Encyclopedis of Food and Health.
Elsevier Ltd, Volume 3, pp. 593-600.

Taylor, T. P., Fasina, O. & Bell, L. N., 2008. Physical Properties and Consumer liking of Cookies
prepared by replacing sucrose with Tagatose. Jounal of Food Science, Volume 73, pp. 145-151

Stone,H & Sidel,J.L.,2004.Sensory Evaluation.3rd Academic Press

- Bleicher, J., Ebner, E E., & Bak, K H. (2022, October 8). Formation and Analysis of
Volatile and Odor Compounds in Meat—A Review.
https://scite.ai/reports/10.3390/molecules27196703

- Hunaefi, D., & Marusiva, W. (2021, December 1). SENSORY PROFILE OF 3 IN 1 -

INSTANT COFFEE USING EMOTIONAL-SENSORY MAPPING, FLASH PROFILE,
AND CATA (CHECK-ALL-THAT-APPLY) METHODS.
https://scite.ai/reports/10.6066/jtip.2021.32.2.169

- Boff, J M., Strasburg, V J., Ferrari, G T., Schmidt, H D O., Manfroi, V., & Oliveira, V R D.
(2022, November 26). Chemical, Technological, and Sensory Quality of Pasta and Bakery
Products Made with the Addition of Grape Pomace Flour.
https://scite.ai/reports/10.3390/foods11233812

- Tiepo, C B V., Werlang, S., Reinehr, C O., & Colla, L M. (2020, July 11). Sensory
methodologies used in descriptive studies with consumers: Check-All-That-Apply (CATA)
and variations. https://scite.ai/reports/10.33448/rsd-v9i8.5705

- List several food sensory testing methods. (n.d.). Testingencyclopedia.

https://www.testingencyclopedia.com/List-several-food-sensory-testing-methods/
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 Brown Rough Ginger Sweetnes Ginger Spicy Hardnes
Lobels clolour Appearance Aroma s Flavour Flavour s

709 7 4 5 6 7 6 3

378 9 7 9 6 8 1 8

111 7 7 6 6 7 8 9

152 9 9 9 5 5 5 9

526 7 4 6 5 6 6 6

324 9 1 9 7 9 8 8

113 8 3 8 8 8 8 9
244 9 7 9 9 9 9 9
487 5 7 9 7 9 9 9
527 8 3 7 5 7 7 7
226 7 3 7 5 7 7 7
653 7 5 4 7 9 6 7
7,33333333 6,333333 6,66666666 7,58333
7,666666667 5 3 3 7,583333333 7 3

Brown Rough Ginger Sweetnes Ginger Spicy Hardnes

Henro clolour Appearance Aroma s Flavour Flavour s
517 4 7 5 4 5 4 7
657 7 9 8 7 6 1 6
122 5 8 7 6 7 7 5
142 3 1 9 9 9 9 3
504 4 6 3 3 2 1 3
241 1 9 6 9 5 5 5
126 4 8 4 3 4 4 2
847 8 9 9 8 7 9 8
129 6 4 6 7 7 7 4
688 7 7 3 5 4 4 4
503 4 6 4 6 5 5 3
971 2 7 7 4 5 2 3
5,91666666 5,916666 4,83333333 4,41666
4,583333333 6,75 7 7 5,5 3 7