FOOD6004015 Sensory Evaluation

Week 10 – Affective and Preference test

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 Outlines

Affective and Preference (hedonic) testing

 Affective test
 Preference test
 JAR (Just-About-Right)
 Hedonic scaling
 Data analysis and interpretation

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 Learning Outcomes

After completing this session, students are expected to be able

to:
LO1: Explain the concepts, methods and application of sensory evaluation
including the physiological and psychological foundation of sensory functions
LO2: outline the principle of various sensory evaluation methods including
descriptive, discriminative and affective testing
LO3: apply an appropriate statistical analysis of various sensory evaluation
methods and interpret the data analysis
LO4: communicate topics on sensory evaluation in relation to its methodological
aspects, food quality control, and consumer preference.
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Affective testing

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 Acceptance test

187 735 144

How much do you like the product

187

735 Dislike Neither like nor

Like extremely
extremely dislike

144
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 Acceptance test
• Acceptance testing = consumer test, product test
• Serve in monadic order
• Scaling method
• Conducted close to product launch
• Consumers (heavy user, naive panelist)
• Large participant (n> 100)
• Real test condition (CLT, HUT)

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 Acceptance test
Rules:
• OVERALL LIKING is always asked first!
• Followed by other liking
• Sweetness intensity liking
• Banana flavor liking
• Liking of the packaging, etc.

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 Preference test

187 735 144

Which one did you prefer? (3-AFC-test)

□ 187 □ 735 □ 144

• Asked panelists to CHOOSE which sample that they PREFER

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 Preference test

187 735 144

Rank the samples based on your liking (RANKING)

1- as the most liked
3- as the most dislike

□ 187 □ 735 □ 144

2 1 3
• Asked panelists to RANK the samples based on their preferences/liking
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 Preference test
• Add “options” for the panelist to choose “no preferences” or to choose “both” – if the
samples is two samples
• “no preference” and
“both” options
• Alternative preference
testing

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 Preference test
• Very simple
• Fast, quick
• Suitable for children
187 735 735 187
• A balance presentation order! First 2 combinations order
tasted product tend to be preferred
• Product should be different
enough! otherwise it depend on
187 735 276
assessor guessing 5 combinations order

The presentation order must be

randomized
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 Acceptance vs. Preference test

• Acceptability data from scales are useful

for a number of additional purposes.
• Scale acceptance data is “richer”
• Parametric, scaling data obtained
• While in preference test, non-parametric,
ordinal or nominal data obtained

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 Scales in Acceptance test
Unlike the preference test, the acceptance test can be measured
using a different scale
• 9-point Hedonic scale
• Line scale
• Just about right (JAR) scale
• LAM scale
• Visual scale (smiley scale)

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 Scales in Acceptance test
9-point-hedonic scale

• The most common hedonic scale is the 9-point hedonic scale

• Describe the degree of liking scale
• Samples were served to panelists monadically (one at a time) and
the panelists were asked to indicate their hedonic response to the
sample on the scale
• simple to use and is easy to implement.

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Scales in Acceptance test
9-point-hedonic scale

• The 9-point hedonic

scale
• The most used +
common + well
studied hedonic scale
• YET have “central
tendency” issues

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16
 9-point scale 7-point scale 5-point scale
Like extremely Like very much Like very much
Like very much Like moderately Like moderately
Like moderately Like slightly Neither like or dislike
Like slightly Neither like or dislike Dislike moderately
Neither like or dislike Dislike slightly Dislike very much
Dislike slightly Dislike moderately
Dislike moderately Dislike very much
Dislike very much
Dislike extremely

• You have 9, 7 and 5 point hedonic scale

• The more option are better for data collection – segmentation –
differences
• Small options (5-point hedonic scale) is preferred when the panelist is
children
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 Scales in Acceptance test

• The adjustment of 9-point hedonic scale

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 Scaling Skala Scaling Skala
Like extremely Amat sangat suka Super good Amat sangat enak
Like very much Sangat suka Really good Sangat enak
Like moderately Suka Good Enak
Like slightly Agak suka Just a little good Agak enak
Neither like or dislike Biasa saja (netral) Maybe good maybe Biasa saja
bad
Dislike slightly Agak tidak suka Just a little bad Agak tidak enak
Dislike moderately Tidak suka Bad Tidak enak
Dislike very much sangat tidak suka Really bad Sangat tidak enak
Dislike extremely amat sangat tidak Super bad Amat sangat tidak enak
suka

• The P&K (Peryam & Kroll) and 9-point hedonic scale

• The Indonesian version
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 Scales in Acceptance test
Line scale, LAM scale

Continuous line scale

Labelled Affective Magnitude

(LAM) scale 20
Scales in Acceptance test
Line scale

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Scales in Acceptance test
JAR Scale
• Just about right scale
• JAR scale
• popular scale that combines
intensity and hedonic
judgments
• Reformulation for the product

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Scales in the Acceptance test
JAR Scale

• JAR (Just about right

scale)
• Measure of a product’s
attributes relative to
respondent’s
theoretical ideal level

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 Scales in Acceptance test
JAR Scale

The most used JAR scale

(5-point JAR scale) 24
 Scales in Acceptance test
Visual Scale
• Visual (hedonic) scale usually be used if the panelist is children

Dislike very Dislike

Neither like
or dislike Like moderately Like very much
much moderately

• 3-point scale is used if the panelist is

preschooler or younger

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 JAR – Just About Right Scale
• JAR (Just about right scale)
• Measure of a product’s attributes relative to respondent’s theoretical ideal level

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 JAR – Just About Right Scale
• Widely used in market research
• Associated with preference or acceptance measurement
• Provide simplicity
• Provide strength and appropriateness
• Easily to understand – does not required training
• JAR scales are typically located after hedonic
• JARS aid in understanding which attributes impact liking
• Used for un-trained panellist

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JAR – Just About Right Scale

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 JAR – Just About Right Scale

• Different scale point of JAR

• 52% use 5 point JAR scale
• 32% use 3 point JAR scale
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 JAR – Just About Right Scale
Risk unique to the JAR scales:
• Cognition Vs. perception
• Consumer with “healthy” figures can react different of sweet or salt become too salty or too sweet
• Respondents biases
• Respondents may assume at least one product should be choose in JAR
• Respondents may not know their ideal attribute level
• Temporal aspects of product testing
• If product/samples consumed continuously
• If products/samples consumed in small/big amount
• Effect of JAR Scale on hedonic Rating
• JAR + Hedonic at the same questionnaire may alter overall liking  counteract by used of intensity
scale

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 JAR – Just About Right Scale
• Aims: visually assess the distribution of JAR data

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JAR – Just About Right Scale

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 JAR – Just About Right Scale

Mean drops
2

1.5 JAR Sweetness

JAR Aroma Sweet

JAR Texture

JAR Sandiness
Mean drops

0.5 JAR Aroma Bitter

JAR Bitterness

0
k g k g h g gh g ft g y y
ea n ea n
ou
g n n so n nd nd
w s tro w s tro n s tro n o u
s tro o s tro sa sa
to
o o to
o o te o re o to o s o
to to ee to tt e to to les to
bi
-0.5
t sw t
no no

-1

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 JAR – Just About Right Scale

Penalties
1.8

1.6

1.4

1.2

1
Penalties

0.8

0.6

0.4

0.2

0
JAR JAR JAR JAR JAR JAR
Aroma Aroma Sweet Bit - Tex- Sandi
Sweet Bitter ness ter- ture ness
ness

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 Data analysis in acceptance and
preference test
• Evaluate your data  nominal, ordinal or continuous data
• Ranking data  ordinal  friedman test
• Liking data (9-point hedonic, line scale, LAM)  ANOVA
• PCA – integrate the hedonic data with other data (ex: QDA data,
psycho-chemical data, etc.)
• Preference mapping (internal and external preference mapping)

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 Data analysis in acceptance and
preference test
• Ranking of 5 samples based on friedman test – 5 samples of bandreks
beverages with different ginger treatment
Ranking
4
b

3.5 a a
a
a

Rata-Rata Nilai Ranking

3
Chi-Square tabel
2.5
= 9.488
2

1.5

1
CP Geprek Kontrol CP-Godok Oven
Sampel

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Gambar 9. Grafik Uji Ranking Sederhana
 Data analysis in acceptance and
preference test
• Consumer Acceptance results – analyzed using ANOVA method
• Data based on acceptance testing of 100 untraine dpanelist to evaluate five different bandreks beverages (different
treatment of ginger)
7
6
5
Hedonic Scale

4
3
2
1
0
CTRL CP OV-CP CP-B SM-B
Sample

Color Aroma Taste Hot Sensation 37

 Data analysis in acceptance
and preference test
Taste • Results of ANOVA
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analysis for single
a ab
6 abc c bc hedonic attribte (Taste)
5 • Different letter show a
significant different at p<
Nilai Hedonik

3 0.05 – means the liking

2 for Taste is significantly
1 different across samples
0
CP Geprek Kontrol CP-Godok Oven • With CP showed as the
Sampel highest and control as
Gambar 6. Grafik Uji Hedonik Atribut Rasa
the lowest liking score

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 Biplot (axes F1 and F2: 75,60 %)
Antioxidant
6

A. Sweet A. Cinnamon
4 V. Color
SM-B Liking_Color
A. Pandan
PC 2

T. Sweet
CP
Liking_TasteAF. Bitter
AF. Ginger

F2 (15,69 %)
Liking_Aroma
A 0

CTRL A. Palm_sugarCP-B
OV-CP
A. Ginger
Liking_Ginger

T. Palm_sugar
-2

-4

V. Turbidity
-6
-6 -4 -2 0 2 4 6

F1 (59,91 %)
Sensory Profiles Samples Liking & Antioxidant

• Consumer Acceptance results + antioksidant data + sensory profile data

• Analysed using PCA – multivariate analysis
• Detail mapping of the associations across variables
• Data based on acceptance testing of 100 untrained panelist to evaluate five different bandreks
beverages (different treatments of ginger)
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 Preference Mapping

Aroma Manis
Rasa Manis Aroma Kayu Manis
Warna Cokelat
Aroma Pandan
Aftertaste Pahit
Sensasi Pedas
Aroma Jahe
Kekeruhan

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Gambar 8. Grafik Preference Mapping
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 Reference

• Meilgaard, M.C., Carr, B.T., & Carr, B.T. (2007). Sensory Evaluation
Techniques (4th ed.). CRC Press. https://doi.org/10.1201/b16452
(Book refrence)
• Sensory Evaluation of Food: Principles and Practices. Harry T.
Lawless, Hildegarde Heymann. Springer; 2nd ed. 2010 edition ISBN-
10: 1441964878 ISBN-13: 978-1441964878

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Questions?

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