(ae eek ees ~“ University of Technology and Education Faculty of International Education ) Za S Zz S HCMUTE LAB REPORT Subject: Practice of Sensory Evaluation of Food Lecturer: Ph.D. Pham Thi Hoan Group: 2 Student: Nguyén Thi Thu Anh - 21116293 Nguyén Thj Thu Huong - 21116302 Nguyén Lan Min - 21116017 ‘Tran Ngoc Quy - 21116318 Nguyén Mai Thanh Tric - 19116055 Class: PSEF310650E_23_1_01FIE Time: _ 30/8 - 3/9/2023 SSS) | i ke ¥ y ; Q HCM City, 4/2023 2 - =e sk eeDUTY ROSTER IN THE REPORT Student ID Implementation content Performance| 21116293 | -Lesson 1: IML 2. Conducting experiments 100% son 2: IV. RESULTS & DISCUSSION sson 3: I. TEST OBJECTIVES + IV. 3, Comparison Lesson 4: I. PRINCIPLES “Generally check and edit the Report 2 | Nguyén Thj Thu Huong | 21116302 | -Lesson 1: Il, PRINCIPLES 100% -Lesson 2: IIL. 1. Experiment preparation -Lesson 3: IL. 2. Conducting experiments -Lesson 4: IV, RESULTS & DISCUSSION 3 | Nguyén Lan Man 21116017 | -Lesson 1: IML Experiment preparation 100% Lesson 2: I. Conducting experiments -Lesson 3: IV. RESULTS & DISCUSSION -Lesson 4: I, Test Objectives 4 | Trin Ngoc Quy 21116318 | -Lesson 1: I. TEST OBJECTIVES 100% Lesson 2: H. PRINCIPLES “Lesson 3: IIL, 1. Experiment preparation “Lesson 4: III, 2. Conducting experiments $ | Nguyén Mai Thanh Trac] 19116055 IV. RESULTS & DISCUSSION: 100% 1. TEST OBJECTIVES -Lesson 3: Hl PRINCIPLES Lesson 4: IIL. 1. Experiment preparation fe: Percentage % = 100% Group leader: Nguyén Thi Thu Anh - 21116293 Instructor comments: Date: I structor gradesTABLE OF CONTENTS DUTY ROSTER IN THE REPORT. LESSON 1: IMPROVING THE TASTE PERCEPTION OF THE BASIC FLAVORS _- 1 TEST OBJECTIVES. I, PRINCIPLE: IIL EXPERIMENTAL PROCEDURI 1. Experiment preparation, 1.1 Ballots, 1.2 Tools & Material 1 2, Conducting experiments 2.1 Panelists mpl 2.2 Test conditions, 2.3, Procedure IV. RESULTS & DISCUS 1, Results, 2. Discussion, V. References, LESSON 2 : RANKING TASTE IN L TEST OBJECTIVES. 1. Real situation: 2, Objectives: I, PRINCIPLES IIL. EXPERIMENTAL PROCEDURI 1. Experiment preparation, 1.1 Ballots, 1.2 Tools & Material 1.3 Sample 2. Conducting experiments 2.1 Panelists 2.2 Test conditions, IV, RESULTS & DISCUS 1. Res 2. Discussion, ts V. References LESSON 3: DISCRIMINATION TEST Il. PRINCIPLES, II, EXPERIMENTAL PROCEDURES. 1, Experiment preparation, 1.1 Ballots 1 4 4 4 5 s1.2 Tools & Materials 1.3 Samples, 2. Conducting experiments 2.1 Panelists 2.2 Test conditions, 2.3, Procedure: IV. RESULTS & DISCUS 1. Results 2. Data analysis, 3. Comparison, V. References, LESSON 4 : HEDONIC TEST I. TEST OBJECTIVES. Il. PRINCIPLES, IIL EXPERIMENTAL PROCEDURi 1, Experiment prey 2. Conducting experiments IV. RESULTS & DISCUSSION 1, Results ration 2. Data analysis 3. Discussion: V. References APPENDIX. Appendix 1: © Appendix 2 Appendix 3: © Appendix 4: Appendix 5: © Appendix 6: © Appendix 7: Appendix 8: IMAGE APPENDIX, ¢ Results of INSTRUCTION BALLOT lesson 1 Results of INSTRUCTION BALLOT lesson 2, $ Table of critical values of Chi-square distribution 7 7 18 18 18, 19 20 20 2 22 23 24 24 24 25 8 47 47 48 50LESSON 1: IMPROVING THE TASTE PERCEPTION OF THE BASIC FLAVORS TEST OBJECTIVES Purpose of this experiment: - Review the basic principles of sensory testing ~ Discuss and establish conditions and sample preparation methods. ~ Design results sheets, questions and instructions. - Test panelists’ ability to recognize and practice to improve their ability to recognize the 4 basic flavors (sour, sweet, salty, bitter) in different concentrations. Including getting acquainted, feeling, applying and practicing theory, then calculating and analyzing data, I. PRINCIPLES - The sample presentation method must follow a pre-selected experimental design. ~The order of sample introduction can be either balanced or random. - Balanced order is a method used when each sample appears at each evaluation position an equal number of times, - _Inall cases, experimental instructions should be documented to specify the specific tasks that the panelist must perform, ~The "Questionnaire" form given to the experimenter must include all instructions related to the samples and how to test the samples (position, evaluation order, whether samples should be retested or not, etc.) ~The "Questionnaire" form must clearly specify the sample codes used for the evaluation product, as well as the panelist's ID number. - Inthe method of presenting samples, attention should be paid to sample temperature, size, sample volume, light, airflow...Ill, EXPERIMENTAL PROCEDURES 1, Experiment preparation 1.1 Ballots © PREPARATION BALLOT (See appendix 1) INSTRUCTION BALLOT (See appendix 2) 1.2 Tools & Materials Tool: ~ Glass bottles - Trays = Glass cups - Sample labels ~ Answer sheet (instruction ballot) - Preparation sheet (construct ballot) Materials: ~ Weight 0.2 grams of citrie acid to make 100m! of sample solution A - Weight 0.4 grams of citric acid to make 1000m! of sample solution B ~ Weight 0.8 grams of NaCl to make 100m of sample solution C - Weight 1.5 grams of NaCl to make 1000m! of sample solution D- Weight 4 grams of sucrose to make 100m! of sample solution E ~ Weight 7 grams of sucrose to make 1000m1 of sample solution F - Weight 0.7 grams of caffeine to make 100ml of sample solution G 1.3 Samples = Size: sample volume is 20ml for - Volume: EA=ZB=EC-ED=ZE= 2, Conducting experiments 2.1 Panelists ich test and put them in small cups ZG=20 x 7 = 140ml - 5 students majoring in Food Technology belong to the Faculty of Food Chemistry Technology, University of Technology and Education - Level: Basie training - Accepted opinion: Voluntary Health status: Normal 2.2 Test conditions © Test area ~ There is separation of panelists => Ensuring that results are not exchanged with cach other. - Temperature: 23-25°C - Humidity: 70-80% - Light condition: Under the red light + Noise: little affected ~ Straight smell: No © Test time: Taking place from 10:30 A.M to | PM Each panelists test samples and give results within 10 minutes 2.3. Procedure = Prepare the coded samples according to the preparation ballot and water (Palate cleansing): 20mL of each sample for the panelist. A total of 9 glasses, including 8 glasses for testing samples (containing 4 basic flavors) and I glass of water. - Invites panelists into separate test rooms and gives them the instruction ballot. - The technician instructs panelists on sensory evaluation and notes during sample testing. = Serve coded samples following presentation order- After the panelists test the samples and evaluate them (10 minutes), collect the instruction ballot. + Conduct evaluation of results and record results then provide feedback to panelists. For instruction = Give introduction sheets to the panelists + Prepare water for palate-cleansing - Instructions for panelists in the oral combined with the instruction paper. Require the panelists to listen and answer questions - Ask panelists to fill out the form + Conduct palate-cleansing, test samples, record results - Collect and check answer sheets - Thank panelists for participating IV. RESULTS & DISCUSSION 1. Results No. Sequence Coding Correct answer Panelist response | Comme order nt 1 ABCDEF Sour, Sweet, Bitter, | Salty, Sweet, Bitter, GH 158-237-518- | Sour, Sweet, Salty, | Not, Sweet, Salty, 5I8 Not, Sweet Sour, Sweet 2 | BDHGFA | 237-873-638- | Sweet, Salty, Sour, | _ Not, Salty, Sour, CE 732-453-158- | Salty, Not, Sour, | Salty, Sweet, Sour, | 6/8 518-367 Bitter, Sweet Bitter, Sweet 3 | HAFGCE | 638-158-453- | Sour, Sour, Not, Sour, sour, Not, BD 732-518-367- | Salty, Bitter, Sweet, | Sweet, Bitter, 6/8 237-873 Sweet, Salty | Sweet, Salty, Salty 4 | GBCHAD | 732-237-518- | Salt, Sweet, Bitter, | Not, Sweet, Bitter, EF 638-158-873- | Sour, Sour, Salty, | Sour, Sour, Salty, 68 367-453 Sweet, Not Sweet, Salty 5S | DACHBG | 873-158-518- | Salty, Sour, Bitter, | Salty, Sour, Bitter, FE 638-237-732- | Sour, Sweet, Salty, | Sweet,Not, Salty, 6/8 453-367 Sweet, Sweet Sweet, Sweet2. Discussion Total responses received: 40 Total number of correct answers received: 29 Total number of wrong answers received: 11 > Correct answer rate: 72.5% Incorrect answer rate: 27.5% Panelists have not yet been able to give a completely accurate answer. Perhaps because during the experiment there were still some errors such as: Expectation error (5 participants already knew the substance we added because they also did the experiment for us) Suggestion effect (they exchange opinions after tasting the sample) Distraction error (surrounding noise while tasting the sample) V. References Practical Guide to Sensory Assessment, 2020, Dr. Pham Thi Hoan Food sensory analysis techniques, Science and Technology Publishing ‘House, Ha Duy Tu Handout of Sensory Evaluation theoryLESSON 2 : RANKING TASTE INTENSITY L TEST OBJECTIVES 1. Real situation: A company wants to screen panelists for sensory evaluation of their cakes. They need to find sweet taste panelists to make high precision judgments. 2. Objectives: Purpose of this experiment: - Apply basic principles of sensory testing, set up experiments to test taste thresholds, and sort by taste intensity. - Furthermore, this test is executed to realize basic salty/sweet taste at different intensities. = Results sheets, questions and instructions are also designed for both specialists and assessors. - Application to train sensory assessment panel panelists. I. PRINCIPLES - Panelists will receive samples of varying saltiness/sweetness. Taste all samples in order from left to right. Then arrange them in order of increasing saltiness/sweetness according to intensity. Evaluate the level of sensation of each sample (more/little/no sensation) > This test helps improve their sensory analysis skills of taste.Ill, EXPERIMENTAL PROCEDURES 1, Experiment preparation 1.1 Ballots © PREPARATION BALLOT (See appendix 3) * INSTRUCTION BALLOT (See appendix 4) 1.2 Tools & Materials ® Tools 8 Glass bottles 5 trays 40 Glass cups Sample labels Answer sheet (instruction ballot) ~ Preparation sheet (construct ballot) © Materials Sugar Weigh 1 gram of sugar to make 1000 ml of sample solution A Weigh 4 grams of sugar to make 1000 ml of sample solution B ‘Weigh 5 grams of sugar to make 1000 ml of sample solution C 10- Weigh 8 grams of sugar to make 1000 ml of sample solution D ~ Weigh 10 grams of sugar to make 1000 ml of sample solution E + Weigh 15 grams of sugar to make 1000 ml of sample solution F - Weigh 20 grams of sugar to make 1000 ml of sample solution G Salt = Weigh 0.8 gram of salt to make 1000 ml of sample solution A = Weigh 0.9 gram of salt to make 1000 ml of sample solution B ~ Weigh 1 gram of salt to make 1000 ml of sample solution C = Weigh 2 grams of salt to make 1000 ml of sample solution D + Weigh 3 grams of salt to make 1000 ml of sample solution E ~ Weigh 4 grams of salt to make 1000 ml of sample solution F = Weigh 5 grams of salt to make 1000 ml of sample solution G 1.3 Samples Sugar - Size: The sample volume is 1Sml for each test and put them in small cups = Volume: ZA-ZB-ZC-ED-ZE-ZF-ZG=15 x 7= 105ml - Serving containers: Glass cups Salt = Size: The sample volume is 15ml for each test and put them in small cups - Volume: ZA-EB-EC-ED-EE-ZF-EG=15 x 7 = 105ml Serving containers: Glass cups 2. Conducting experiments 2.1 Panelists = Students of the University of Technology and Education. They don't get sick, their health doesn't affect their senses, especially taste, ~ Panelist’s requirements: basic training = Accepted opinion: Voluntary ~ Technicians need to enter an ID number for each participant to facilitate experiments, sorting, and sample distribution. 2.2 Test conditions © Test area "= Separation of panclists: The panelists sit in a test chamber with separate partitions, making sure not to exchange results with each other. - Temperature : at room temperature - Humidity: 70-80% - Light condition: Visible light, ambient temperature, no background odor quiet ~ straight smell: No © Test time: - nois Each panelists test samples and give results within 10-15 minutes Taking place from | P.M to 3:00 PM. 23, Procedure For experiment - Prepare the coded samples according to the preparation ballot and water (Palate cleansing): 20mL of each sample for the panelist. = Prepare a test sample of 8 cups of water of 7 different concentrations and 1 cup of filtered water - Set up sample presentation order = Sample coding = Write the random code on the sample cup in the order of sample arrangement - Test again before giving samples - Recruiting and screening panelists - Give out instruction ballots and instruct the panelists = Give out samples and ask for a panelist. - Collect samples and ballots then data evaluation and analysis For instruction = Give introduction sheets to the panelists = Prepare water for palate-cleansing ~ Instructions for panelists in the oral combined with the instruction paper. Require the panelists to listen and answer questions - Ask panelists to fill out the form Conduct palate-cleansing, test samples, record results Collect and check answer sheets - Thank panelists for participating 12IV. RESULTS & DISCUSSION 1, Results PREPARATION BALLOT (Ranking sweet Intensity test) © Test objective: Ranking sweet Intensity test Test Type: Ranking sweet Intensity test ® Panelist: Basic Training % Samples: Sugar A~ Sugar Ig/L — 158 - 15(ml) B— Sugar 4g/L ~ 237 15(ml) C~ Sugar Sg/L - 518 15(ml) D- Sugar 8g/l. ~ 873 - 15(ml) E~ Sugar 10g/L ~ 367 — 15(ml) F —Sugar 15g/L— 453 - 15(ml) G— Sugar 20g/L ~ 732 - 15(ml) > Result: NO. | Sequence Coding Panelist response | Comment order 1 ABCD 158, 237, 518, 873, 158, 237, 518, 873, 4I7 EFG 367, 453, 732 367, 732, 453 2 BDGF 237, 873, 732, 453, 158, 518, 237, 873, ST ACE 158, 518, 367 367, 453, 732 3 |AFGCE] 158,453, 732,518, | 158, 237, $18, 873, siT BD 367, 237, 873 732, 453, 367 4 GBCA 732, 237, 518, 158, 158, 237, 518, 873, SIT DEF 73, 367, 453 732, 453, 367 5 DACB 873, 158, 518, 237, 518, 237, 158, 873, SIT GFE 732, 453, 367 367, 453, 732 13PREPARATION BALLOT (Ranking salty Intensity test) Test objective: Ranking salty Intensity test Test Type: Ranking salty Intensity test Panelist: Basic Training Samples: Salt A- Salt 0.8g/L - 347 - 15(ml) B~ Salt 0.9g/L — 761 — 15(ml) C- Salt 1g/L— 532 15(ml) D-—Salt 2g/L — 473 - 15(ml) E— Salt 3g/L — 685 - 15(ml) F Salt 4g/L— 128 - 15(ml) G— Salt Sg/L — 245 — 15(ml) Result: NO. | Sequence Coding Panelist response | Comment order 1 | CAFG | 532,347, 128, 245 347, 761, 532, 473 si7 BED 761, 685, 473 685, 245, 128 2 | GFBA | 245,128, 761,347, | 347, 532, 685, 473, 4i7 DEC 473, 685, 532 685, 128, 245 3 | EBDF | 685, 761,473,128, | 761,347,532, 473, si GAC 245, 347, 532 685, 128, 245 4 | FEAB | 128, 685,347,761, | 245, 761, 532, 473, 67 DCG 473, 532, 245 685, 128, 347 3 | CGDF | 532, 245,473,128, | 347, 761, 437, 532, si7 AEB 347, 685, 761 685, 128, 245 2. Discussion Ranking Sweet Intensity Test Total responses received: 35 Total number of correct answers received: 24 Total number of wrong answers received: 11 > Correct answer rate: 68.57% Incorrect answer rate: 31,43% 14The reason for this rate is that the Ranking Intensity Test is more difficult than the Basic Taste Perception Test. The probability of correct choice in this experiment was lower than in the previous experiment because the concentrations were a little bit different, Therefore, it more accurately reflects the panelists’ taker's ability to distinguish tastes. Ranking Salty Intensity Test Total responses received: 35 Total number of correct answers received: 25 Total number of wrong answers received: 10 > Correct answer rate: 71.42% Incorrect answer rate: 28,58% There is still no completely correct answer, but the correct answer rate is higher pethaps because the Recognition threshold of Salt = 0.3s and Sweet = 0.4s During the experiment, there were still some errors such as: - Distraction error during the sample testing process, being influenced by surrounding noise, the organizer has not created a professional sample testing environment and has not avoided understanding the factors that affect sample testing, - Expectation error (5 participants already kne they also did the experiment for us) - Suggestion effect (they exchange opinions after tasting the sample) the substance we added because V. References 1. Practical Guide to Sensory Assessment, 2020, Dr. Pham Thi Hoan 2. Food sensory analysis techniques, Science and Technology Publishing House, Ha Duy Tu 15LESSON 3: DISCRIMINATION TEST L TEST OBJECTIVES 1. Real situation: A coffee company developing a new cold brew coffee wants to know if their product is different from an existing product. They can use an A-not-A test where A is a commercially available cold brew coffee, and one of the 2 coded samples is their new product. 2. Objectives: Phe A-not-A test can be used in sensory evaluation in the following ways: Asa difference test, particularly for evaluating samples having variations in appearance or in aftertaste. + Asa recognition test, particularly for determining whether an assessor or group of ass stimulus Asa perception test, to determine the ability of an assessor to discriminate stimuli. The A-not-A test used to differ based on overall perception I. PRINCIPLES vrs identifies a new stimulus in relation to a known 1. Test type: A-not-A test 2. Principles: The training period has been completed and the panel and are asked whether each one is either A or not-A. For the monadic A-not-A test the panelist, after the training phase, is presented with a single sample (either A or not-A). In the paired A-not-A version the panelist, after completion of the training phase, is presented with a pair of samples, sequentially (one A and one not-A, counterbalanced across panelists), s receive samples one at a time 16I. EXPERIMENTAL PROCEDURES 1, Experiment preparation ER (DISCRIMINATION TE: PSPFV1N6S0E_23_ 1 O1F SCHOOL YEAR 2023 - 20. sudy time: 6/9/2023, Implementation content 1 | Neuyén Thi Thu Anh 21116293 | Design Instruction Ballot, check results 2 | Trin Neve Quy - 21116318 Serve Samples, collect results 3 | Nauyén Thi Thu Huwmg- 21116302. | Design Preparation Rallot, Serve Samples 4 | Newyén Mai Thanh Trae 19116055 | Prepare Samples, check results Instruct Sample tasting, Analyze results s—_[ Newyén Lan Man -21116017 1.1 Ballots © PREPARATION BALLOT (See appendix 5) ¢ INSTRUCTION BALLOT (See appendix 6) 1.2 Tools & Materials Tools: ~ Glass bottles - Trays = Sample labels ~ Answer sheet (instruction ballot) - Preparation sheet (construct ballot) Materials: = Instant coffee “G7 3-in-l Coffee” + Boiling water 1.3 Samples - Using instant coffee “G7 3-in-1 Coffee” - Sample preparation: 7+ Sample A: Make | packet of coffee 16g with 75ml water + Sample B: Make I packet of coffe 16g with 80ml water + Size: The sample volume is 15ml for each test and put them in small cups + Volume: A: 48 samples x 15ml = 720ml ~ 10 coffee packs B (not A): 24 samples 15ml = 360ml ~ 4.5 coffee packs + Serving containers: Glass cups - Sample presentation order: Ensure random order between samples A and not-A in a series of samples for a panelist, but make sure the number of appearances of form A and sample, not A is the same on the total number of reviews across the entire panelist. These orders are performed randomly for all people who try and perform the same number of times. 2, Conducting experiments 2.1 Panelists - Panelist’s requirement: basic training. = 24 Panelists are students studying at Ho Chi Minh City University of Technology and Education, Everyone is in good health, with no illnesses related to the sensory organs, especially taste - Panelists are expected to provide honest and unbiased feedback or opinions. = Technicians enter an TD number for each participant to facilitate the study, sort, and distribution of the sample. 2.2 Test conditions © Test area - Separation of panelists: Panelists conduct sensory evaluations in individual sensory booths to ensure objectivity. + Temperature: Samples are stored and tested at room temperature (22°C). - Controlled Environment: The room is well-lit, clean, quiet, and free from any unusual odors. - Humidity: 70-80% - Light condition: Under the red light - Noise: little affected = Straight smell: No © Test time: Testing takes place from 10:30 AM to 12:00 PM. Each panelists test samples and give results within 10 minutes 182.3. Procedure: Gather the trained sensory panelists or untrained in a controlled environment. Explain the purpose of the test, which is to determine if they can identify the sample that is different from the others, Sample Preparation: Ensure that Sample A and Sample not-A are prepared and presented in the same way. Presentation of Samples: Randomly present the three samples to each panelist. The order of presentation should vary to prevent any bi: The Panelist taste samples: Panelists should examine, smell, taste, or otherwise evaluate the samples. And then repeat trials. Farewell to the Panelist. Clean up the sensory evaluation room. Count votes and enter data. Evaluation: Evaluate the panelists’ ability to discriminate between samples. If a significant portion of panelists correctly identifies the different sample (not-A), it suggests that the sensory difference is detectable. Stssor Eraaton oe Tavs Pash Seer Pepe Tiaacin fs Pct eestor fang The Pasinty ane Ceaap ‘Coto a er Enahation 19IV. RESULTS & DISCUSSION 1. Results Table: Panelis | Sequence order | Coding Correct Panelist | Comment tID Answer response 1 AAB A 534213 A,NotA 213-534 | Wrong/ Wrong 2 AAB 534.734 A, Not A, 734-534 | Wrong/ Wrong 3 ABA A213 128 Not A, A 213-128 | Wrong/ Wrong 4 AAB AS34734 A, Not A 734-534 | Wrong/ Wrong 5 ABA A213 534 Not A,A 213 -534 Right Right 6 ABA A734 128 Not A, A, 734 - 128 Right Right 7 AAB A 128 213 A, Not A 128-213 Right Right 8 ABA A734 534 Not A,A 534-734 | Wrong/ Wrong 9 ABA A213 128 Not A, A 213 - 128 Right Right 10 AAB A128 213 A, Not A, 128 - 213 Right Right 1 AAB AS34213 A,Not A 534-213 Right / Right 2 ABA A213 128 Not A, A 213 - 128 Right Right 2013 ABA A926 483 Not A, A 926 - 483 Right / Right 14 AAB A256 658 A, Not A, 256 - 658, Right Right 15 ABA A 658 483 Not A, A 658 - 483 Right Right 16 AAB A256 926 A, Not A 256 - 926 Right / Right 17 AAB A256 658 A, Not A, 658-256 | Wrong/ Wrong 18 ABA A213 256 Not A,A 256-213 | Wrong/ Wrong 19 ABA A213 483 Not A, A 213 = 483 Right / Right 20 AAB A483 658 A, Not A 483 - 658, Right Right 2 ABA A926 256 Not A, A 926 - 256 Right Right 2 AAB A 483 658 A, Not A 658-483 | Wrong/ Wrong 23 ABA A926 256 Not A,A 926 - 256 Right / Right 4 AAB A483 926 A, Not A, 483 - 926 Right Right Contr.Sample | Response to test sample Sum. A Not A A 16 8 24 Not A 8 16 24 Sum. 24 24 48, 22. Data analysis © The Adjusted Chi-Square (72) Test 9 = Llot=e1|-05)* 5 (oz —#21-05)* x FI + 2 Where: O1: observed number of correct choices 02: observed number incorrect choices EL: expected number of correct choices (E1= n*p) E2: expected number of incorrect choices (E: the number -0.5 as a continuity correction (32 4ax05|—05)" | era 48x05 X2 = 4.6875 > 72 ye = 3.84 using df= 1, a= 5% (Table of critical values of Chi-square distribution in IMAGE APPENDIX) > The two samples are perceived to be different with « = 5% Total number of discriminators (D) C=D+pN-D) C= Total number of correct responses D = Total number of discriminators; ‘N= Total number of responses p= probability of correct decision by chance. ‘Total number of discriminators: 32D + 0.5(48-D) © D=16 3. Comparison We conduct 4 different test types: 1. A-not-A test: x2 = 4.6875 > 72 wu. = 3.84 using df= 1, a=5% => The two samples are perceived to be different with a ~ 5% 2, Duo-Trio test: x2 test = 6.5 > x2 table = 3,84 at df=1, a= 5% => The two samples are perceived to be different with «= 5% 3. Triangle test: x2 test = 3.92 > x2 table = 3,84 at d1, a= 5% => The two samples are conceivably different at df=1, a= 5% 4, 3 AFC tests x2 test = 3.92 > x2 table ~ 3,84 at df=1, a= 5% => Two products are perceived to be different with df=1, a= 5% ‘We have: Oper tetOrrangle tet \weotrio et 1/2 5 Preiaastet © Nacaota t= Nouo-teio test=Niriange test Ns are test 24 22> Thus, A-not-A test, Duo-Trio test and Triangle test, 3 AFC test are all powerful. V. References 1. ISO 8588:2017 Sensory analysis — Methodology —"A"- "not A” test 2. Handout of Sensory Evaluation theory 3. Practical Guide to Sensory Assessment, 2020, Dr. Pham Thi Hoan 4. Food sensory analysis techniques, Science and Technology Publishing House, Ha Duy Tu 23LESSON 4 : HEDONIC TEST L TEST OBJECTIVES 1. Real situation: The tea company is planning to research a new line of tea. In order to know what flavor tea customers prefer, the researcher proposed using Preference testing (Ranking test) to determine the level of customer preference for each tea. with the highest product line, from which to research and improve the formula to bring out a new flavor tea for the company. 2. Objectives: The test is conducted with the aim of using a preference method for tea products, to evaluate which tea is preferred. The results are collected, evaluated and analyzed for a number of factors affecting the preference. te PRINCIPLES 1, Test type: Preference testing (Ranking test) 2. Principles - >2 samples are served simultaneously Panelists are required to taste the samples in the set presented, from left to right and arrange them in order from most preferred to least preferred, ~ Ho: Drank of all is same 24Mm. 1, Experiment preparation EXPERIMENTAL PROCEDURES DUTY ROSTER (HEDONIC TEST) SUBJECT Practice of Sensory Evaluation ‘Course code PSEF310650F 231 O1FIE Semester 1 SCHOOL YEAR 2023-2 24 Study time: 6/9/2023 2 1D Name - St 1 | Neuydn Thi Thu Anh - 21116293 Prepare Samples, check results ,Dexiog Tesh chisn, Prepare Samples, chook results etn Te 2 | Trim Ngoc Quy - 21116318 Serve Samples, collect results 3 | Neuydn Thi Thu Huromg - 21116302 Instruct Sample tasting, Analyze results 4 | Newyén Mai Thanh Trae - 19116055 Design Bt&fecoon alr, check results Lan Min - 21116017 Design Preparation Ballot, Serve Samples 1.1 Ballots © PREPARATION BALLOT (See appendix 7) © INSTRUCTION BALLOT (See appendix 8) 1.2 Tools & Materials Tools - Booth item: pencils, split cups - Glass cup = Spoon, trays ~ Sample labels Materials - Tea bags (three types) ~ hot water - sugar 1.3 Samples The three types of tea that we use to survey the preferences of consumers including: 25Black ea filter bag Strawberry flavour tea Peach flavour tea ‘Need to prepare samples for 60 panelists, each panelist receives 15 ml of each type of tea (1 packet mixed with 200ml boiling water) + Size: The sample volume is 15ml for each test and put them in small cups + Volum 200m! x 60) mx 6 993 ml => Need to prepare 5 tea bags for each flavor + 2% sugar (22) + Serving containers: Glass cups 2. Conducting experiments 2.1 Panelists ~ Students of the University of Technology and Education. They do a survey which aims to find out what kind of tea bag they prefer - Panelist’s requirements: basic trained or untrained ~ Panelists are expected to provide honest and unbiased feedback or opinions. - Technicians enter a serial number for each participant to facilitate the study, sort and distribution of the sample 2.2 Test conditions © Test area The panelists sit in a test chamber with separate partitions, making sure not to exchange results with each other ‘Temperature: 23-25°C Humidity: 70-80% Light condition: Under the red light Noise: little affected Straight smell: No © Test time Taking place from 11:30 P.M to 2:30 PM. ‘Test and control time: 5-10 minutes/ panelist 262.3. Procedure + Prepare the coded samples according to the preparation ballot and water (Palate cleansing): 20mL of each sample for the panelist. - Prepare the test samples of 3 cups including Black tea filter bag (Coop Select), Strawberry flavour tea (Coop Select), Peach Flavour tea (Cozy) + Set up sample presentation order - Sample coding - Write the random code on the sample cup in the order of sample arrangement + Test again before giving samples - Recruiting panelists - Give out Instructions ballots, questionnaires and instruct the panelists - Require panelist to fill in the questionnaire frist + Give put sample and ask for a panelist - Collect samples and ballots then data evaluation and analysis For instruction ~ Give introduction sheets to the panelists - Prepare water for palate-cleansing + Instructions for panelists in the oral combined with the instruction paper. Require the panelists to listen and answer questions ~ Ask panelists to fill out the form - Conduct palate-cleansing, test samples, record results + Collect and check answer sheets - Thank panelists for participating 2IV. RESULTS & DISCUSSION 1. Results & Consumer survey results 1. How old are you? 2. What is your gender? ‘Your gender 3. Do you have an allergy when using tea? Do you have an allorgy when using tea? 284, Have you ever used any tea products before? Ever used 5, What type of tea do you usually use? Type of tea 8 6. How often do you use tea per week? How often do you use tea per week? 7. What is your favorite flavor? 29‘Sram ts Pesene “nerne et CGrsenta ‘meres 30& Results of Hedonic test Sensory laboratory PREPARATION BALLOT LESSON 4: HEDONIC TEST Date: 6/9 /2023 Test Objective: Determine the panelists's liking for 3 tea bag samples : Preference Testing ( Ranking Test ) Basic trained or untrained A: Black tea filter bag (Coop Select) - 241 B: Strawberry flavour tea (Coop Select) - 356 C: Peach flavour tea (Cozy) - 875 Tables: *Note: 1 - the most preferred 3 - the least preferred Panelist | Sequence Coding 241 356 875 ID order 1 ABC | 241-356-875 3 1 2 2 BCA __| 356-875-241 2 1 3 3 ACB__| 241-875-356 1 2 3 4 CAB __| 875-241-356 1 2 3 5 CBA __| 875-356-241 2 3 1 6 BAC __| 356-241-875 1 2 3 1 BCA __| 356-875-241 2 3 1 8 ACB _ | 241-875-356 2 3 1 9 CBA _| 875-356-241 2 3 1 10 ABC | 241-356-875 2 3 1 it ABC | 241-356-875 2 3 1 12 BCA __| 356-875-241 2 3 1 3413, ACB | 241-875-356 3 2 1 14 CAB __| 875-241-356 1 3 2 15 CBA __| 875-356-241 1 2 3 16 BAC _| 356-241-875 3 1 2 17 BCA __| 356-875-241 2 1 3 18 ACB __| 241-875-356 3 L 2 19 CBA | 875-356-241 1 3 2 20 ABC | 241-356-875 3 2 1 a ABC __| 241-356-875 1 3 2 2 BCA __| 356-875-241 2 3 1 23 ACB | 241-875-356 2 1 3 24 CAB __| 875-241-356 2 3 1 25 CBA __| 875-356-241 3 2 1 26 BAC __| 356-241-875 2 3 1 27 BCA __| 356-875-241 3 2 1 28 ACB | 241-875-356 1 2 3 29 CBA _| 875-356-241 1 3 2 30 ABC | 241-356-875 2 L 3 31 ABC | 241-356-875 2 3 1 32 BCA __| 356-875-241 3 2 1 33 ACB __| 241-875-356 2 3 1 34 875-241-356 1 2 3 3235 875 - 356 - 241 2 1 3 36 BAC __| 356-241-875 2 3 1 37 BCA __| 356-875-241 3 2 1 38 ACB _ | 241-875-356 3 2 1 39 CBA _| 875-356-241 2 1 3 40 ABC | 241-356-875 3 2 1 aL ABC | 241-356-875 2 1 3 a2 BCA __| 356-875-241 1 3 2 43 ACB__| 241-875-356 2 3 1 44 CAB_| 875-241-356 1 2 3 45 CBA __| 875-356-241 3 1 2 46 BAC __| 356-241-875 1 3 2 47 BCA __| 356-875-241 2 1 3 48 ACB | 241-875-356 1 2 3 49 CBA | 875-356-241 3 1 2 50 ABC | 241-356-875 2 1 3 Et ABC __| 241-356-875 2 3 1 32 BCA __| 356-875-241 2 L 3 53 ACB __| 241-875 2 3 1 54 CAB __| 875-241-356 2 3 1 55 CBA __| 875-356-241 1 2 3 56 BAC _| 356-241-875 3 2 1 3337 BCA | 356-875-241 3 1 2 58 ACB | 241-875-356 1 2 3 59 CBA_| 875-356-241 1 3 2 60 BCA __| 356-875-241 1 2 3 TOTAL 17 128 115 2. Data analysis + Friedman test Fo apap Rit ty] - 3NP HD Where N: number of panelists P: number of samples Ri: Total rank of product I Based on the preference statistics table of each sample, we calculate Fy. N=60 PHB Rel7 Ry =128 Re llS 12 2s aoptar yet 4 . at lt17* 1128" 1187] -3x603+1)= 1.63 © Fr Fye=1.63 < Fyy=5.99 (Table of critical values of Chi-square distribution in IMAGE APPENDIX) — Accept Hy hypothesis » There are no differences in preferences between samples3. Discussion: The result F,,.. is smaller than the result F,.,., the hypothesis HO is accepted, and the preferences of the 3 samples are the same. Based on the survey and experiments, Peach flavour tea received the most preference, while Black tea filter bag and Strawberry flavour tea received less preference. However, there isn't a significant difference in popularity among the three products. Because everyone's needs and preferences are different, cting a product that suits everyone is challenging due to the similar level of preference for all three products among customers. ‘The difference can be enhanced by increasing the number of panelists. Vv. References Practical Guide to Sensory Assessment, 2020, Dr. Pham Thi Hoan Food sensory analysis techniques, Science and Technology Publishing House, Ha Duy Tu Handout of Sensory Evaluation theory 35© Appendix 1: APPENDIX, Date: 30/08/2023 Encode and Combination: - Bitter (caffein): 518 - Saltiness (salt): NaCl 0.8 g/L: 873 + NaCl 1.5 g/L: 732 - Water: 453 Sensory laboratory PREPARATION BALLOT Lesson 1:IMPROVING THE TASTE PERCEPTION OF THE BASIC FLAVORS: - Sour (citrie acid): + Citric acid 0.2 g/L: 158 + Citric acid 0.4 g/L: 638 - Sweetnes: (sucrose): + Sucrose 4 g/L: 237 + Sucrose 7 g/L: 367 No | Sequence order Coding Correct Panelist | Comment . answer | _response 1 |ABCDEFGH Sour, Sweet, 158-237- Bitter, Sour, 638-237- Sweet, Salty, 453-367 Not, Sweet 2 |BDHGFACE | 237-873-638- | Sweet, Salty, 732-453-158- | Sour, Salty, 518-367 Not, Sour, Bitter, Sweet 3 |HAFGCEBD | 638-158-453- | Sour, Sour, 732-518-367- | Not, Salty, 237-873 Bitter, Sweet, Sweet, Salty 4 [GBCHADEF | 732-237-518 | Salt, Sweet, 638-158-873- | Bitter, Sour, 367-453 | Sour, Salty, Sweet, Not 5 |DACHBGFE | 873-1 518- | Salty, Sour, 638-237-732- | Bitter, Sour, 453-367 | Sweet, Salty, Sweet, Sweet 36Appendix 2: Sensory laboratory INSTRUCTION BALLOT Lesson 1:IMPROVING THE TASTE PERCEPTION OF THE BASIC FLAVORS Date: 30/8/2023 Name: Panelist 1D: Introduction: = You are received 8 coded samples ~ You have to taste samples from left to right handside - Write the taste you received in answer sheet © Sweet © Sour © Bitter © Salty Notclear *Note: Palate cleaning with water between sample tastings Answer: No. Coded Sample Answer 1 THANK YOU FOR PARTICIPATING! a7Appendix 3: © Ranking sweet Intensity test: Sensory laboratory PREPARATION BALLOT (Ranking sweet Intensity test) % Test objective: Ranking sweet Intensity test Test Type: Ranking sweet Intensity test © Panelist: Basic Training Samples: Sugar A~ Sugar Ig/L— 158 - 15(ml) B— Sugar 4g/L - 237 — 15(ml) C— Sugar Sg/L - 518 - 15(ml) D — Sugar 8g/L — 873 - 15(ml) E— Sugar 10g/L ~ 367 - 15(ml) F —Sugar 1Sg/L - 453 - 15(ml) G— Sugar 20g/L ~ 732 — 15(ml) Result: NO. | Sequence Coding Panelist response | Comment order 1 | ABCD | 158, 237, 518, 873, EFG 367, 453, 732 2 | BDGF | 237,873, 732, 453, ACE 158, 518, 367 3 | AFGC | 158,453,732, 518, EBD 367, 237, 873 4 | GBCA | 732,237,518, 158, DEF 873, 367, 453 5 | DACB | 873, 158,518, 237, GFE 732, 453, 367 38© Ranking salty Intensity test Sensory laboratory PREPARATION BALLOT (Ranking salty Intensity test) % Test objective: Ranking salty Intensity test 4% Test Type: Ranking salty Intensity test, ® Panelist: Basic Training © Samples: Salt A~ Salt 0.8g/L - 347 - 15(ml) B— Salt 0.9g/L. — 761 — 15(ml) C- Salt 1g/L — $32 - 15(ml) D— Salt 2g/L — 473 — 15(ml) E— Salt 3g/L — 685 - 15(ml) F —Salt 4g/L.— 128 - 15(ml) G— Salt Sg/L — 245 - 15(ml) Result: NO. | Sequence Coding Panelist response | Comment order 1 | CAFG | 532, 347, 128, 245, 761, BED 685, 473 2 | GEBA | 245, 128, 761, 347, 473, DEC 685, 532 EBDF | 685, 761, 473, 128, 245, GAC 347, 532 4 | FEAB | 128, 685,347, 761, 473, DcG 532, 245 CGDF | 532, 245, 473, 128, 347, AEB 685, 761 39Appendix 4: INSTRUCTION BALLOT (Ranking the taste Intensity ) 30/8/2023 Introduction: “You will receive two series of 7 coded samples which are different in concentrations. You will taste each series separately, taste the sample from left to right and write the answer on this sheet with the inereasing concentration order.” *Note: Palate cleaning with water between sample tastings Answer: & Sucrose: The concentration of sweetness (g/L) Sucrose 1 2 3 4 5 6 7 Answer ® NaCl: The concentration of salinity (g/L) NaCl 1 2 3 4 5 6 7 Answer THANK YOU FOR PART! PATIN 40Appendix 5: Sensory laboratory PREPARATION BALLOT LESSON 3 : DISCRIMINATION TEST Date: 6/9/2023 Test objective: Determine the differen: Test Type: A-not-A test Panelists: Basic training Samples: between the 2 samples A: G7 3-in-1 coffee with 75ml (Ig/4.7L) - 534, 128 | 483, 256 B (not A): G7 3-in-1 coffee with 80ml (1g/5L) - 213, 734 | 926, 658 Table: Panelist | Sequence | Coding | Correct | Panelist | Comment ID order Answer | response 1 AAB | A534213 | A,NotA 2 AAB | AS34734 | A,NotA ABA | A213128 | NotA,A 4 AAB | AS34734 5 ABA | A213534 | NotA,A 6 ABA | A734128 | NotA,A 7 AAB | A128213 | A,NotA 8 ABA | A734534 | NotA,A 9 ABA | A213128 | NotA,A 10 AAB | A 128213 | A,NotA u AAB | A534213 | A,NotA 2 ABA | A213128 | NotA,A 13 ABA | A926483 | NotA,A 14 AAB | A256658 | A,NotA a15 ABA | A658 483 16 AAB | A256 926 17 AAB | A256658 18 ABA | A213256 | NotA,A 19 ABA | A213483 | NotA,A 20 AAB | A483 658 | A,NotA 2 ABA | A926256 | NotA,A 2 AAB_ | A483658 | A,NotA 23 ABA | A926256 | NotA,A 24 AAB_ | A483926 | A,NotA 42Appendix 6: Sensory laboratory INSTRUCTION BALLOT LESSON 3 : DISCRIMINATION TEST Test type: A-not-A Test Date: 6/9/2023 Nam Panelist ID: Introduction: You will get sample A, please try it and remember how it tastes (Sample A will be taken away after you are done sample testing). After that, you will receive 2 coded samples simultaneously. Please taste them and tell us which coded sample is A and which is not A, Fill in your answers in the table below,” *Note: Palate cleaning with water between sample tastings. Answer: Not A THANK YOU FOR PARTIC! ING! 43Appendix 7: Sensory laboratory PREPARATION BALLOT LESSON 4 : HEDONIC TEST Date: 6/9/2023 Test Objective: Determine the panelists's liking for 3 tea bag samples Test Type: Preference Testing ( Ranking Test ) Panelist: Basic trained or untrained Samples: A: Black tea filter bag (Coop Select) - 241 B: Strawberry flavour tea (Coop Select) - 356 C: Peach flavour tea (Cozy) - 875 Table Panelis | Sequence Coding Ist 2nd 3rd tID order 1 ABC 241 - 356 - 875 2 BCA 356 - 875 - 241 3 ACB 241 - 875 - 356 4 CAB 875 - 241 - 356 5 CBA 875 - 356 - 241 6 BAC 356 - 241 - 875 1 BCA __| 356-875-241 8 ACB 241 - 875 - 356 9 CBA 875 - 356 - 241 10 ABC 241 - 356 - 875 ul ABC 241 - 356 - 875 12 BCA __| 356-875-241 13 ACB 241 - 875 - 35614 AB__| 875-241-356 15 CBA __| 875-356-241 16 BAC | 356-241-875 BCA | 356-875-241 18 AC 241 - 875 - 356 19 CBA | 875-356-241 20 ABC | 241-356-875 2 ABC | 241-356-875 22 BCA __| 356-875-241 23 ACB__| 241-875-356 24 CAB | 875-241-356 25 CBA __| 875-356-241 26 BAC | 356-241-875 27 BCA __| 356-875-241 28 ACB __| 241-875-356 29 CBA __| 875-356-241 30 ABC | 241-356-875 a ABC __| 241-356-875 32 BCA | 356-875-241 33 ACB | 241-875-356 34 CAB __| 875-241-356 35 CBA __| 875-356-241 4536 BAC __| 356-241-875 37, BCA __| 356-875-241 38 ACB | 241-875-356 39 CBA | 875-356-241 40 ABC __| 241-356-875 4 ABC | 241-356-875 a2 BCA | 356-875-241 43 ACB__| 241-875-356 44 CAB__| 875-241-356 45 CBA __| 875-356-241 46 BAC | 356-241-875 47 BCA __| 356-875-241 48 ACB __| 241-875-356 49 CBA | 875-356-241 50 ABC | 241-356-875 51 ABC _| 241-356-875 52 BCA | 356-875-241 33 ACB__| 241-875-356 54 CAB | 875-241-356 55 CBA __| 875-356-241 56 BAC | 356-241-875 3s7 BCA __| 356-875-241 4658 ACB __| 241-875-356 59 CBA | 875-356-241 60 BCA __| 356-875-241 ® Appendix 8: Sensory laboratory INSTRUCTION BALLOT LESSON 4: HEDONIC TEST Test type: Preference Testing ( Ranking Test ) Date: 6/9/2023 Name: Panelist ID: Introduction: “You will receive 3 coded samples. Please taste all the samples from left to right handside. Then, please rank the coded samples in the descending order of liking (most preferred to least preferred). Write your answer using the code marked on the glass in the table below.” *Note: Palate cleaning with water between sample tastings Answers: The order of liking is (Most preferred => Least preferred ) Sample Code THANK YOU FOR PARTICIPATING! 47IMAGE APPENDIX & Results of INSTRUCTION BALLOT lesson 1& Results of INSTRUCTION BALLOT lesson 2 49Table of critical values of Chi-square distribution SSBRS 50 60 020 ous 0297 ssa os72 1239 Significance level (a) 55.758 67.505 79.082 90531 101.879 50