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.
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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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