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Basic Sensory Evaluation
Basic Sensory Evaluation
Sensory Evaluation
A group of people taste different products and record their opinions. Product reformulation reducing salt, sugar, saturated fat etc.
Test to see if the new product tastes any different
Five Senses
Sensory Evaluation
Identify which potato varieties are the tastiest
Tasting Sessions
Each sample to be tested is given a code so the tasters do not know what variety they
are:
This prevents bias Unique varieties i.e. Andean Sunside may be recognisable. Participants may be blindfolded or in a booth with special lighting.
Clean palates with water (or water biscuits) following each taste
No talking during the tasting Minimise sensory interference strong smells etc. Lighting is also important North lights would be beneficial