Professional Documents
Culture Documents
Evaluation area
+ Sample preparation and sample preservation areas
+ Encompass a discussion are, a booth area and frequently, a waiting room area for
the panelists
Yeu cau (Request)
The waiting area: comfortable seating, well lit, and clean
The discussion room: climate control, lighting,…
The booth area (the heat of operation): isolated from the preparation area,
comfortable but not too casual in appearance, clean and professional
looking, neutral or nondistracting colors, kept quiet to facilitate panelist
concentration, separate the panelists (with portable plywood booths) during
testing
Khu vực chờ: chỗ ngồi thoải mái, đủ ánh sáng và sạch sẽ
Phòng thảo luận: điều hòa, ánh sáng,…
Khu vực gian hàng (mức nóng khi vận hành): biệt lập với khu vực chuẩn bị,
bề ngoài thoải mái nhưng không quá giản dị, sạch sẽ và chuyên nghiệp, màu
sắc trung tính hoặc không gây phân tâm, giữ yên tĩnh để người tham gia tập
trung, tách biệt người tham gia (với các gian hàng ván ép di động). ) trong
quá trình thử nghiệm
How to sensory evaluation? (Nguyên tắc)
+ Blind tasting
+ Independence of responses
+ Controlled conditions
Testing room
Presentation order
Testing protocol
Panelist considerations
+ Expert council: 8 – 12 people
+ Normal council: minimum 60 people
+ Consumer council: must be more than 100 people to give valuable and reliable
results.
Which tests to use?
+ Nhóm phép thử phân biệt (Discrimination test)
Question: Are products perceptibly different in any way?
Panelist characteristics: Sceened for sensory acuity, oriented to test method,
sometimes trained
+ Nhóm phép thử mô tả (Descriptive tests)
Question: How do producs differ in specific sensory characteristics?
Panelist characteristics: Screened for sensory acuity and motivated trained or
highly trained
+ Nhóm phép thử thị hiếu (Consumer test)
Question: How well are products liked or which products are preferred?
Panelist characteristics: Screened for products, untrained
+ Phương pháp cho điểm thep TCVN 3215 – 79
Evaluate the quality level of a product based on the standard or a revelant
product via sensory criteria such as color, taste, texture
Trigeminal system ( Hệ thống thần kinh sinh ba)
+ Sting from horseradish and mustards
+ Burn of chili peppers
+ Tingle from carbon dioxide
+ Numbing from menthol
+ Astringency from tanin
Gustatory system (Vị giác)
+ Papillae
Olfactory system (Khứu giác)