Aim of different types of sensory evaluation of foods.

Today's post is about the aim of different types of sensory evaluations we use in new product development. These are useful in various exams ars typical questions can be formed from such points.

S.no.	Sensory test	AIM
1	Difference test	To evaluate if a difference exists between two or more samples.
1.1	Paired comparison test	A greater or lesser degree of intensity of specified characteristics.
1.2	Triangle test	To determine whether a perceptible sensory difference exists or not between two products.
1.3	Duo-trio test	Determine whether or not a sensory difference exist between two samples. Or To determine whether product differences result from a change in ingredients, packaging, or storage.
1.4	Multiple sample test	Single-factor analysis of the variances of a given sample. Or For odour evaluation. Or To evaluate one sample which is most efficient.
2	Descriptive analysis	Sensory description of sensations that are perceived.
2.1	Flavour profile	Obviate the need for statistical evaluation and discussion of flavour profile and components.
2.2	Texture profile	Evaluation of texture parameters via human and instruments. For Rheological examination of foods.
2.3	Quantitative descriptive analysis (QDA)	To evaluate all of the sensory properties.
3	Affective testing	To measure liking or preference for a product by a consumer.
4	Rating test	To evaluate the intensity of food senses on a scorecard. Use for comparison of two foods via scoring.
4.1	Monadic test	Used for testing foods that have after taste or flavour.
4.2	Two sample difference test	To check the degree of difference between test samples and standard samples.
4.3	Multiple sample difference test	It is used to evaluate more than one test variable with the known standard sample.
4.4	Hedonic test	It is used to measure the degree of pleasurable and unpleasurable experiences on a hedonic scale.
4.5	Numerical scoring test	Use to evaluate a particular characteristic as "excellent, good, fair and poor".
4.6	Composite scoring test	Specific characteristics of a product are rated separately.
5	Sensitivity threshold test	Measure the ability of the individual to smell taste or feel specific characteristics in food and beverages For selecting panel members.

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