acceptance-preference test
TRANSCRIPT
Ningappa Kirasur
Dept. of Olericulture
2014-12-129
Acceptance-preference test
• Appearance of a food is the most important rather vital aspect
of sensory evaluation
• It is based on the visual appearance and palatability of the
product
• Their main objective is to determine the consumers’
acceptance of certain food products
• Acceptance and preference tests are widely used at the
development and launching stages of new products
Introduction
Types of sensory testing
A .Difference test B. Rating test/ preference test
C.Sensitivity test Descriptive test
A1. Paired comparison test
B2. Duo- Trio test
A3. Triangle test
B1. Ranking testB2. Single sample (monadic) testB3. Two-sample difference testB4.Multiple sample difference
testB5. Hedonic rating test.B6. Numerical scoring testB7. Composite scoring test
C1. Sensitivity threshold testC2. Dilution test
1. Ranking test
Used to determine how several samples differ on the basis of
a single characteristic
Panelist are presented all samples with code number and are
asked to rank
The Panellist are asked to rank the coded samples according
to there preference
Ranking testName………………… Date……………..Product………………….
• Please rank the samples in numerical order according to your preference or intensity of aroma/taste characteristic of the product.
Intensity/preference sample code 1 ______ 2 ______ 3 ______ 4 ______
Signature
• The panellist is asked to indicate the presence or absence and
intensity of a particular quality characteristic
• Analysis of two or more samples evaluated at different times
• By a different set of untrained panellists can be compared
2. Single sample test
Single sample testName………………… Date……………..Product………………….
• Please taste and rank the samples carefully. can you detect any off-flavour in the product? Circle one
Yes NOIf 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 Signature
3. Two sample difference test This test is variation of the paired test and measure the amount of
difference
Each taster is served four pairs of samples
In two pairs duplicate samples. other two pairs test samples
To judge the independently difference between the test sample a standard on a scale ‘0’ representing no difference to ‘3’ representing extreme difference
The panellist is not guess and he is guessing through the coded duplicate standard in two pairs
Two sample difference testName………………… Date……………..Product………………….1.Compare the coded samples in each of the four pair given, test may or may not be different from
the reference sample.2.Determine the degree and direction scale Degree DirectionNo difference 0 Super to standard SVery slight difference 1 Equal to standard EModerate difference 2 Inferior to standard I Large difference 3 3.Comment on what the difference is based on;taste,odour or both.
sample Degree Direction Comment code no, difference _______ _______ _______ _______________ _______ _______ _______________ _______ _______ _______________ _______ _______ ________ Signature
4. Multiple sample difference test
• Each panellist is served 3-6 samples
• One sample is a known standard, panellist compares each
coded sample with the known standard
• One coded sample is a duplicate of the sample
• The panellist is not to guess. Direction and degree of
difference is also to be judged
Multiple sample difference test Name………………… Date……………..Product…………………. Taste it carefully for the quality characters to be evaluated to the reference sample for odour
and flavour. Rate in each sample degree of difference and the direction of quality. Degree of difference Direction of quality Rating Difference from standard 0 None E Equal 1 slight I Inferior 2 moderate S Superior 3 large
sample code no odour flavour Degree Direction comments Degree Direction comments
Signature
One of the method for studying the consumers’ acceptance of a
certain product is to determine how much they like it when
they are consuming
In 1940 the hedonic scale was developed at Quartermaster
Food and Container Institute of the US Armed Forces
In order to predict the acceptance of certain canteen food
products by soldiers
5. Hedonic Rating Test
Prepare the food samples
Ask each taster to taste each sample in turn and tick a
box, from '1 Dislike Very Much' to '5. Like Very Much‘ to
indicate their preference
This is a 5-point-scale Sometime a 9-point-scale is used
The taster may also wish to make remarks about the
products’ appearance, taste, odour and texture
Analyze the results. Which sample received the highest/lowest
scores? Which sample was preferred
Contd…
Name:………………… Date:……………..Product:………………….• Taste these samples and checking how much you like or dislike each one• Use the appropriate scale to show your attitude by checking at the point that
best describe your feelings about the sample. code code codeLike extremely ____ ____ ____ like very much ____ ____ ____ like moderately ____ ____ ____ like slightly ____ ____ ____ like or dislike ____ ____ ____Dislike slightly ____ ____ ____ Dislike very much ____ ____ ____Dislike moderately ____ ____ ____Dislike extremely ____ ____ ____Reason Signature
Hedonic Rating Test
6. Numerical Scoring test
• One or more samples are represented to each panelist
• Panelist evaluates each samples on a specific scale for a
particular characteristics indicating the rating of sample
• The panellists are trained to follow the sensory characteristics
corresponding to the agreed quality descriptions and scores
Numerical Scoring test
Name………………… Date……………..Product…………………. Please rate these samples according to the following descriptions
Sample Score Comment
Sample score comments
Signature
Score Quality description
90 Excellent
80 Good
70 Fair
60 Poor
7. Composite Scoring Test
• The rating scale is defined, so that specific characteristic of a
product are rated separately
• This method is helpful in grading products and comparison of
quality attributes by indicating which characteristic is fault in
a poor product
• It gives more information than the straight numerical method
Composite Scoring test
Name: …………………. Date:…………..Product: Orange Marmalade
Quality Possible score Sample scoresColour 20 ___ ___ ___ ___Consistency 20 ___ ___ ___ ___Flavour 40 ___ ___ ___ ___Absence of defects 20 ___ ___ ___ ___
CommentsSignature
Number of Panel members and samples required for sensory test
1. Ranking TrainedSemi-TrainedUn-Trained
5-1210-1572-80
2-7
2. Single sample TrainedUn-Trained
6-2572-80
1
3. Two sample difference Trained 6-25 4 pairs of Unknown and control sample
4. Hedonic Semi-Trained 10-25 5-10
5. Numerical scoring Un- TrainedTrained
72-805-12
1-41-6
6. Composite Trained 5-12 1-4
7. Multiple sample TrainedSemi-Trained
6-2510-15
3-6
Sl.No Method Panellists No. of sample tests
Conclusions
Even though affective studies are one of the most important
areas in the sensory evaluation field
Acceptance as well as preference tests present some challenges
that have led by researchers
These tests are not as simple as they may seem and results
should be carefully interpreted
Contd…….
• There are still several issues to be studied that are generating
future research studies in the area
• Alternative techniques are being developed to determine the
acceptance of certain products by consumers
• But their applicability still has to be analyzed and results
compared with the ones obtained using traditional tests
Thank you