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Scorecard 141031091151 Conversion Gate01
Scorecard 141031091151 Conversion Gate01
Presentation on
2
SCORE CARD
Judging should be done in individual booths, this assures
independent judgement and communication between panel
members should be allowed except for consultation with the
panel leader on any point of doubt.
A DIFFERENCE TEST
B RATING TEST
C SENSITIVITY TEST
D DISCRIPTIVE TEST
A .Difference test B.Rating test C.Sensitivity test Descriptive test
A1. Paired comparison test B1. Ranking test C1. Sensitivity threshold test
B2. Single sample (monadic) test C2. Dilution test
B2. Duo- Trio test B3. Two-sample difference test
B4.Multiple sample difference
A3. Triangle test test
B5. Hedonic rating test.
B6. Numerical scoring test
B7. Composite scoring test
1.A DIFFERENCE TEST
A1.Paired comparison test
Prepare two different samples of the food product you
wish to test.
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Prepare three food samples, two of which are the
same.
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Prepare three food samples, two of which are the same.
Ask the tasters to decide which of the samples is the odd one out.
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2B.Rating test
B1. Ranking test
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The panellist is asked to indicate the presence or
absence and/or intensity of a particular quality
characteristic. with trained panellist.
• Please taste and rank the samples carefully. can you detect
any off-flavour in the product? Circle one
Yes NO
If you detect any off-flavour Please it below;
Intensity comments
Trace off-flavour is due to-
Moderate off-odour
Strong off-taste
residual taste
other defects
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B3.Two sample difference test
• This test is variation of the paired test and measure
the amount of difference.
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B4.Multiple sample difference test
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Prepare the food samples.
box, from '1 Dislike Very Much' to '5. Like Very Much'
sample.
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B7. Composite Scoring Test
The rating scale is defined so that specific
characteristic of a product are rated separately.
Comments;
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C. Sensitivity Test
• Sensitivity tests are done to assess the
ability of individual to detect different
tastes, odour and feel the specific factors
like hotness.
• These tests are used to select and train
panel members for evaluating the quality of
products containing spices, salt and sugar.
Eg., tomato ketchup or sauce.
C1. Sensitivity Threshold Test
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D.Descriptive flavour profile method
• This is a qualitative and quantitative description
method for flavour analysis in product containing
different tastes and odour.
flavour profile analysis of tomato ketchup
Aroma Taste Mouth feel Texture
Onion 3 Salt 1
Cinnamon 2
Cloves 1
Number of Panel members and samples required for sensory test
B. Rating
1. Ranking Trained 5-12 2-7
Semi-Trained 10-15
Un-Trained 72-80
2 Single sample Trained 6-25 1
Un-Trained 72-80
3. Two sample difference Trained 6-25 4 pairs of Unknown and
control sample
4. Multiple sample and Trained 6-25 3-6
Contd…
Sl.No. Method Panellists No. of sample tests
Type Number
5. Hedonic Semi-Trained 10-25 5-10
6. Numerical scoring Un- Trained 72-80 1-4
Trained 5-12 1-6
5-10
FOOD SCIENCE,
B. SRILAKSHMI
M.sc., M.Ed., M.Phil