Evaluations of Foods Using the Five Senses

Sarah Gausman
Partner: Emily Lack
Lab Performed on: 9/10/2014
GA: Amanda Culley













Purpose:
Sensory analysis is all about evaluating and comparing food products to ensure the best is put
out for consumers. Our purpose in this lab was to experiment with discrimination tests, descriptive
tests, and affective tests to determine the differences, attributes, and how well-liked the products are.
We wanted to use all five senses in order to identify basic tastes and textures, while also becoming
familiar in how to describe the food we eat. We also wanted to find out personal results, and we did this
by testing for individual thresholds and our personal preferences.

Method:
A. Paired Comparison Test
Went to the sensory lab and conducted the paired comparison test using two samples and
followed the procedure in the Lab Manual on Page 21 under bullet point A. One sample
was sweetened more than the other. Tasted the samples, determined which had the greater
intensity, recorded the results, and then used the binomial table to compare the results with
the entire class.
B. Triangle Test

Went to the sensory lab and conducted the triangle test using three different beverages and
followed the procedure in the Lab Manual on Page 21 under bullet point B. Two of the
sample had the exact same sugar content at 12.9%, while one sample had a sugar content of
6.1%. Tasted all three samples, determined which one was the most different, recorded this
information, and then used the binomial table to compare the results with the entire class.

C. Ranking Test

Went to the sensory lab and conducted the ranking test using four different solutions and
followed the procedure in the Lab Manual on Page 21 under bullet point C. Tasted all four
samples and ranked them started at (1) having the most intensity to (4) having the least
amount of intensity; not allowing any ties. Ranked according to sweetness level; sugar level
of each sample was the exact same but the citric acid level varied from 0%, 0.75%, 1.25%,
and 2%. Recorded individual results and then compared with the entire class.

D. Affective Test

Went to the sensory lab and conducted the affective test using two samples and followed
the procedure in the Lab Manual on Page 21 under bullet point D. One of the samples was
Coca-cola while the other sample was Pepsi-cola. Tasted the two samples and recorded
which one was preferred most, then used the binomial table to compare with the entire
class.



E. Evaluation of Food Using Descriptive Terms

Went to the test kitchen and followed the procedure in the Lab Manual on Page 22 under
bullet point E. Evaluated raisins, Cheerios, marshmallow fluff, and cooked spinach based
on their appearance, aroma, flavor and texture. Used descriptive terms to record
perceptions into a datasheet.

F. Determination of Taste Threshold

Went to the test kitchen and followed the procedure in the Lab Manual on Page 22 under
bullet point F. There was a sweet solution that increased by 0.000%, 0.188%, 0.375%,
0.750%, 1.250%, 2.500%, and 5.000%. The second solution was umami and varied from
0.000%, 0.013%, 0.025%, 0.050%, 0.100%, 0.200%, and 0.400%. Drank a small amount of
water and then started tasting solutions starting with the lowest concentration and going
up; rinsed with water in between each tasting. Recorded the concentration in which the
taste was most distinguishable.
Results:

Figure 1. Paired comparison test between solutions with different sugar concentrations. Sample
406 contains more sweetener than sample 638.


0
2
4
6
8
10
12
14
Sample 406 Sample 638
Lab Results

Figure 2. Triangle test between three solutions, two of which were the same while one was different.
Sample 38 was the different solution while samples 525 and 153 were the exact same.

Figure 3. Ranking test between three solutions according to level of sweetness based on citric acid level.
Sample 128 had the lowest citric acid level and then it increased to Sample 743, then 276, and then
Sample 592 had the most citric acid.


0
2
4
6
8
10
12
14
Sample 525 Sample 153 Sample 38
Lab Results
0
0.5
1
1.5
2
2.5
3
3.5
Sample 128 Sample 743 Sample 276 Sample 592
Lab Results

Figure 4. Affective test determining which sample is more well-liked. Sample 106 was Coca-Cola while
Sample 366 was Pepsi-Cola.

Table 1.
Evaluation of Food Using Descriptive Terms

Appearance Flavor Texture
Raisin
Wrinkled; Plum color Sweet; Fruity Gritty; Leathery
Cheerio
Circle shape; Gritty Dull; Nutty Stale; Crunchy
Marshmallow Fluff
White; Smooth Sweet; Rich Creamy; Thick
Cooked Spinach
Dark green; Wet Bitter; Cold Mushy; Leafy

Table 2.
Determination of Individual Taste Threshold Level for Sweet Solution

0.000% 0.188% 0.375% 0.750% 1.250% 2.500% 5.000%
Sweet
Solution

X



Table 3.
Determination of Individual Taste Threshold Level for Umami Solution
0.000% 0.013% 0.025% 0.050% 0.100% 0.200% 0.400%
0
2
4
6
8
10
12
Sample 106 Sample 366
Lab Results
Umami
Solution

X


Discussion:
The first three tests that were performed were forms of discrimination tests. Discrimination
tests seek to determine samples are different in any way, they do not try to understand how, only if. The
first test was the paired comparison test and we were to pick the sample that seemed sweeter to us
(See Figure 1.) The sample with the highest sugar content was sample 406, and majority of the class
chose this which verifies that it is the sweetest. Although, there were two subjects who chose the other
sample, this may be because of more sensitive taste buds or other environmental variables like they
could have been sick. The next couple of tests were the triangle test and the ranking test, majority of the
triangle test (See Figure 2.) proved to be the correct answer, the few that chose otherwise could have
had the same variables that altered their senses like in the paired comparison. With the ranking test
(See Figure 3.) the average of the majority showed differently than of what the results should have
been. The order was supposed to be sample 128, 743, 276, and 592; the majority ranked sample 128,
276, 592, and then 743. It is hard to understand for sure why the majority would choose the second
lowest sweetened solution as the sweetest, but I think it may hay to do with how we all interpret and
have different threshold levels for sweetness in this case citric acid.
The affective test (See Figure 4.) was purely based on preference, and there was not any true
right or wrong answer, but it is interesting that most people chose Coke over Pepsi. The California
Center for Public Health Advocacy compiled a research document that listed the beverage and the sugar
content in that beverage. Coca-cola had 40.5 grams per 12 oz. can, while Pepsi had 41.0 grams per 12
oz. can. This goes to show that the majority liked a less sugary drink, and why the ranking and other
tests may have been skewed.
The second to last test was about evaluating foods by looking at them, tasting them, and
smelling them (See Table 1.) This was purely individual work and doesnt have a right or wrong answer
because again, everyone perceives food differently. The same thing was examined in the last test with
the determination of taste threshold levels; everyone had different answers. (See Tables 2 and 3.)


Conclusions:
Overall, it is apparent that everyones taste buds are different and have different threshold
levels. This is shown clearly through the discrimination tests when there were some people that choice
differently than the majority in whish sample was sweeter than the other. The affective test showed
that the lab class has a lower threshold for sugar, and therefore prefers the Coke over the Pepsi because
of the lower sugar content. The descriptive test and the threshold test are purely preference and
comparing with others would show that people perceive tastes, textures, aromas, and appearances
differently. All these tests proved just how unique and different we all are.

Literature Cited:
Brannan PhD, R. G. (2007). Laboratory Manual NUTR 2200 Fall 2014. Athens, Ohio: Ohio
University.
McWilliams, M. Foods: Environmental Perspectives. 7
th
edition. Prentice Hall. Pearson.
California Center for Public Health Advocacy. (2011). Sugar Content of Sugary Drinks by Brand.
http://www.kickthecan.info/files/documents/Sugar%20content%20of%20beverages%20-
%20sorted_0.pdf