Criteria Marking

Scheme
Title/Objective 5
Hypothesis 5
Skills Sample 15
preparation
FOOD TECHNOLOGY DEPARTMENT Method of 15
serving
Procedure 10
Knowledge
LABORATORY REPORT NO 2
Safety 10
CODE & MODUL DMT40143- STATISTICS AND
SENSORY EVALUATION FOR FOOD Work Area 10
SCIENCE
TITLE Result Raw data 5
BASIC ODOUR RECOGNITION TEST
Data 10
Analysis
NAME Discussion 10
Conclusion 5
ZULAIKA BINTI MOHAMAD NORDIN TOTAL 100

MATRIX NO
02DMH21F2025

CLASS
DMH4A

LECTURER
ENCIK SAIFUL AZLEY BIN SAMSUDIN

DATE
SCORE
Student’s copy
CUT HERE
-----------------------------------------------------------------------------------------------------------------------------

LABORATORY REPORT NO 2
CODE & MODUL DMT40143- STATISTICS AND SENSORY EVALUATION FOR FOOD SCIENCE
TITLE
BASIC ODOUR RECOGNITION TEST
NAME
ZULAIKA BINTI MOHAMAD NORDIN

MATRIX NO
02DMH21F2025
CLASS
DMH4A
LECTURER ENCIK SAIFUL AZLEY BIN SAMSUDIN

DATE
SCORE
Lecturer’s copy
 BASIC ODOUR RECOGNITION TEST

OBJECTIVE:
i) Able describe anatomy and physiology of olfactory system and smelling techniques.
ii) Able to identify factors influencing smells; test objectives, physical condition of
panelists, types of sample, samples preparation and presentation and knowledge about
the sample.

THEORY:
Both Basic Taste Recognition Test and Basic Odor Recognition Test are useful for general
screening process of panelists. Common household substances can be used for odor
recognition testing. Panelists who are unable to smell many of the substances are likely
anosmic or may have nasal or sinus congestion and will likely not be good candidates for odor
or flavor panels.

HYPOTHESIS:
The experiment aims to determine whether there is a notable variation in the
participants' capacity to correctly discern and name odors, as compared to random chance.
Following data collection and analysis, the results will offer valuable insights into the olfactory
capacities of the participants and the potential emergence of trends or distinctions in odor
identification.

PROCEDURE:

record the name

bring the vial to
of odour or related
your nose,remove
odour if you cant
the lid and take 3
identify exact
short sniffs
spice
 RESULTS
BALLOT FOR BASIC ODOUR RECOGNITION TEST

Name : ………………………………….
Date : …………………………………..

BASIC ODOUR RECOGNITION

The covered vials contain odorous substances commonly found in the home or workplace. Bring the vial to your
nose, remove the cap, take 3 short sniffs and try to identify the odour. If you cannot think of the exact name of
the substance, try to describe something which this odour reminds you of.

SAMPLE CODE ODOUR

A Vanilla

B KIV
C Cotton candy
D Syrup
E Strawberry
F Lime
G Yam

H KIV
I Mint
J KIV
DISCUSSION
The basic odor recognition test is a fundamental tool in the field of olfactory science and
research. It serves as a primary method to evaluate an individual's sense of smell, their ability
to identify and distinguish various odors, and to understand the underlying factors that
influence olfactory function. The sense of smell plays a crucial role in our perception of flavor
and enjoyment of food. In food technology, the basic odor recognition test is a valuable tool for
understanding how our olfactory system influences our perception of food.
In food production, ensuring consistent quality and flavor is paramount. Olfactory tests
can help assess the quality of ingredients and finished products. Any undesirable odors can be
identified and corrected before reaching the market. Food technologists use odor recognition
tests to evaluate the freshness and quality of ingredients, such as fruits, vegetables, and spices.
This helps prevent the use of rancid or spoiled components in food production. Food companies
use odor recognition tests during the development of new products to optimize flavor profiles.
Panelists with well-developed olfactory senses can provide feedback on the aroma of new
recipes.These tests are often part of sensory evaluation panels, where trained panelists assess
the overall sensory attributes of food products. Olfactory assessments are vital for determining
aroma intensity and quality.
For accurate results, panelists in odor recognition tests need proper training to identify
and describe different odors accurately. This training can be time-consuming and may require
experienced sensory scientists. Olfactory perception can vary significantly from person to
person. Some individuals naturally have a heightened sense of smell, while others have a lower
sensitivity to certain odors. This variation can be attributed to genetic factors, which determine
the number and types of olfactory receptors in an individual's nose.
Ensuring consistency in odor samples and presentation is essential. Controlling factors
such as temperature, humidity, and air circulation is crucial to obtain reliable results. The
olfactory system is complex, with odors often interacting with each other. Food technologists
must account for these interactions in their tests. The ability to detect and identify food-related
odors during a Basic Odor Recognition Test can vary widely among individuals due to a
combination of genetic, physiological, and environmental factors. It's important to consider
these factors when interpreting the results of such tests and to recognize that differences in
olfactory perception are a natural and expected part of human variability.
CONCLUSION
In food technology sensory, the basic odor recognition test is a valuable tool for
assessing the quality, flavor, and sensory attributes of food products. It helps food scientists
and technologists develop new products, maintain quality control, and understand how our
sense of smell influences the overall food experience. As our understanding of olfaction and its
impact on food technology continues to grow, these tests will remain an essential component
of food development and quality assurance.