Visayas State University

Department of Food Science and Technology

Visca, Baybay City, Leyte

Name: Arandia, Icon Gia G. Date Performed: 05/07/2024

Sososco, Readyll T. Ratings:

Laboratory Exercise No. 13

Taste Threshold using Average Error Method

INTRODUCTION
The Taste Threshold Test using the Average Error Method is an important tool for
evaluating taste sensitivity in individuals. In this exercise, panelists are presented with
solutions containing a standard- high sugar concentration, which is then mixed with water to
be like the unknown solution. By computing the average threshold and the average error, this
method delivers an accurate and dependable assessment of taste sensitivity. Understanding
the distinct taste threshold of each person provides valuable insights into the minimum
detectable concentration of sugar, which can have far-reaching implications for the food and
beverage industry.
The use of the Average Error Method in the Taste Threshold Test allows for a more
nuanced understanding of taste sensitivity by considering the variability of individual
responses. This method not only provides a quantitative measure of taste threshold but also
offers valuable data on the consistency and reliability of taste perception. Such insights can
be instrumental in product development, quality control, and consumer preference studies
within the food and beverage industry.

OBJECTIVES
1. To demonstrate the principles and applications of Taste Threshold Test using the Average
Error Method
2. To be able to determine the absolute threshold of a basic taste using the Average Error
Method.
3. To calculate the Standard Deviation
RESULTS

Table 1. Standard Deviation Table

JUDGES MIX
CONCENTRATION
Cala 2.5 -0.23478 0.05512
De Guzman 2.4 -0.33478 0.11207
Petil 2.2 -0.53478 0.28599
Sacay 2.4 -0.33478 0.11207
Auxtero 2.3 -0.43478 0.18903
Sososco 2.5 -0.23478 0.05512
Bongo 2.4 -0.33478 0.112079
Arandia 2.5 -0.23478 0.05512
Ladera 4.7 1.96521 3.862079
Gumanid 2.4 -0.33478 0.11207
Ampo 2.5 -0.23478 0.05512
Gofredo 2.4 -0.33478 0.11207
Balani 2.5 -0.23478 0.05512
Loreto 3.2 0.46521 0.21642
Gamba 2.4 -0.33478 0.11207
Pegarum 2.2 -0.53478 0.28599
Zamorano 2 -0.73478 0.53990
Castrodes 2.5 -0.23478 0.05512
Galia 2.3 -0.43478 0.18903
Bravo 7.8 5.06521 25.65642
Labra 2.2 -0.53478 0.28599
Papalid 2.2 -0.53478 0.28599
Sacil 2.4 -0.33478 0.11207
X̅ 2.73478
n 23
Standard 2.4
Solution
Standard 1.22311
Deviation

DISCUSSION/ IMPLICATION AND CONCLUSION

The average error method is a tool for determining taste thresholds and gaining
insights into the sensitivity of the human palate to specific compounds such as sugar.
Specifically, it provides valuable information about the minimum detectable concentration of
sugar, which is found to be 1.22. This precision in taste perception has significant
implications for the food and beverage industry, as it enables scientists to develop products
with optimal taste profiles and effectively mask undesirable flavors.

Moreover, taste thresholds play a crucial role in reformulating products to address

public health concerns related to sugar and salt intake. Armed with this knowledge,
companies can work towards creating healthier alternatives without compromising
taste. Understanding taste thresholds not only allows for the development of products that
cater to changing consumer preferences but also facilitates targeted taste testing to cater to
diverse tastes and preferences within specific demographics.

In conclusion, the application of the average error method to determine taste

thresholds for sugar concentration provides valuable insights for the food industry. This
knowledge empowers companies to create products that align with consumer preferences and
public health objectives. Additionally, it emphasizes the importance of understanding taste.

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