Coe 1

Lab Report #2

Sensory Evaluation- How We Eat With Our Eyes

Hannah Coe Section 2

Coe 2 Abstract Sensory testing is a vital tool for food scientists to utilize to better understand the consumer perception of food and how these perceptions can be changed !n this e"periment staged in a food science laboratory at the S#S$ campus% the participants were as&ed to complete a series of sensory tests% starting with a beverage perception test% then a paired comparison test% then triangle test% then a ran&ing test% followed by a duo trio test and a rating test 'he results of this test showed a ma(ority consensus on most tests% and the participants were able to readily tell the differences between most samples given to them !n the beverage test% most participants preferred the lighter drin&s to the dar&er ones% believing them to be sweeter and more natural !n the difference tests% most panelists described the foods using similar terms% and in the duo trio test% almost all of the participants were able to tell the difference between the two brands of coo&ie% though the reasons for their assertions varied

Coe ) Introduction *eople ma&e sensory evaluations of everything in their lives% whether or not they realize it 'hese subconscious assessments of differences and +ualities% &nown as sub(ective tests% are highly valued in the food industry for +uality control and testing of new food products !n these e"periments% many characteristics of food are evaluated% li&e appearance% te"ture% taste% and aroma in relation to their appeal to the human senses ,-rown and others 2.11/ 'hrough these tests% scientists and consumers ali&e learn more about the human senses and why people li&e or disli&e certain tastes and feels -ut you would thin& that humans% arguably the most intelligent beings on the planet% would be able to simply choose food for its nutritional value and not merely base their decisions on their senses However% in a study conducted by Sara Sabbe and others on the impact of health information and consumer attitude on a0a1 (uice% only a small positive change occurred in (uice preference% with the more desirable taste of the 23 (uice concentration to the 2.3 concentration winning out in consumer perceptions ,2..4/ So since logos alone isn5t enough for most people to choose one food over another% the importance of studying the perceptions of different foods and their acceptance is vital to both scientists and food companies ali&e 'o understand the perception of food by human sensory organs% first one must understand the process in which the perceptions are formed !n a study by Russell 6east% the initial formations of food perceptions are said to be derived from three different sensory systems are activated7 taste% smell and 8oro9nasal somatosentasions%: which he describes as the detection of heat% te"ture% and;or any irritants present ,2..</ #ifferences in each person5s physiology and psychology also act as factors in taste% causing

Coe 2 individual differentiations in taste perception and preference #ue to these differences% it is important to &now how certain people react to certain foods% but inversely because of the similarities in each person5s flavor receptors% studies can be successfully conducted on food perceptions with a strong theory that the ma(ority of participants will have similar responses -ut is this actually the case in e"perimental settings= !n a research e"periment conducted by >ishra and Chandra% the affects of replacing wheat flour in biscuits with soy flour and rice bran were e"amined% and the level in which the soy flour or rice bran could be substituted without having an adverse affect on the sensory characteristics of the biscuit was discovered using a trained (udges and a special scoring system ,2.12/ 'his shows that% at least in a controlled environment% ma(ority consensus on food perceptions can be concluded on food types ?f course% the world we live in is far from being a controlled environment% with all the many outside factors other than taste that go into why people eat the way they eat @ppearance also plays a ma(or role in food preference and decisions% as highlighted in a study by Aellner and #urlach !n it% they study the effect of color and how perceived% and actual% tastes of different beverages were affected ,2..)/ 'heir e"periment showed that beverages with usually undesirable colors% li&e the brown colored mint or lemon% had both a lower e"pected and realized taste perception compared to other colors or colorless beverages% even though in actuality they should have tasted the same 'his shows the multi9faceted relationship between multiple sensory organs and their role in the perception of food +uality

Coe B -ut the perception factors don5t stop at senses alone ?ther factors well outside the general taste factor play crucial roles in what people eat !n a review by @ndreyeva and others% e"amination of over 1<. studies proved that certain foods were more susceptible to consumption reduction when price changes were a factor ,2..4/ !t serves as an important reminder that food perception conclusions that may wor& fine in a laboratory setting could have problems being translated into proper use outside the safe controls of the lab !n this e"periment% participants were as&ed to ta&e part in a series of sensory tests to evaluate the +uality% appearance% flavor% taste% aroma% te"ture% and mouth feel of different foods ,-rown and others 2.11/ Cor +uality% the combination of appearance% flavor and te"ture culminate to provide overall perceptions of e"cellence @ppearance is based of color% size% shape and other outward appearance of a food Clavor is a combination of taste% aroma and mouth feel% and is the overall impression a food leaves while being eaten 'aste can be defined by five primary tastes7 sweet% sour% bitter% salty% and umami ,savory/ 'he combination of these primary tastes% as well as their intensity% ma&es up the perception of taste @roma is the smell of a food% and is a crucial factor in food perception% which can be altered by food temperature 'e"ture is produced by the physical arrangement of a food and the amount of force needed to be applied by both utensils and the mouth in its consumption Cinally% mouth feel is the sensation of feeling a food produces while inside the mouth% both while interacting with the flavor receptors and other parts of the lining of the mouth $sing all of these characteristics in this e"periment% the participants were as&ed to parta&e in multiple e"periments 'he first of these was an evaluation of beverage

Coe < appearance and the subse+uent perception of +uality based on color 'he second test was a series of descriptive tests on different characteristics of four different foods7 goldfish crac&ers% raisins% almonds% and marshmallows De"t was a paired comparison test between two different samples of apple (uice @fterwards was a triangle test% this time with three samples of apple (uice 'his was followed by a ran&ing test% there five different samples of slightly altered apple (uice were compared to each other 'hen a duo trio test was done using and comparing different brands of vanilla wafers Cinally% the e"periment was concluded with a scoring;rating test% once again using apple (uice to be compared with a standard 'he results of the series were then calculated% identified% and discussed Methods Panelists !n this test% there were forty9three participants% the ma(ority% EE <3% being female% with the mean age of the participants being roughly twenty9three ?nly 4 )3 were married% and 2 )3 had been divorced @ large percent of the panelists% E<3% were undergraduates% and considering housing% <F 23 lived with two or more roommates% while ). 23 lived with only one roommate >erely 2 )3 of panelists were smo&ers% and only 4 )3 had allergies% though this didn5t affect the test% as all participants were able to drin& the apple (uice Environment 'he room in where e"periment too& place was a specialized food laboratory in the S#S$ school campus with clean white walls% coo&ing stations on the sides of the classroom% ovens% and refrigerators up front behind the teacher5s wor&space% and seats in the center of the class 'he room itself was fairly well lit by electric lights% and there were

Coe F no windows in the room% with the only entrances being two doors on either side of the front wall 'he e"periments themselves too& place while seated in the center of the room% facing the front of the class Color association/perception of Beverages Cor the first e"periment% five bea&ers filled with different colored beverages were placed at the front of the classroom% ranging in color from light yellow ,>ountain #airy Lemonade/% dar& yellow ,Gtremo Citrico Hibrante Iatorade/% chartreuse ,F.3 Lemon Lime Iatorade% ).3 Ireen S+uall *owerade/% dar& chartreuse ,Ireen S+uall *owerade/% and emerald green ,Jatermelon Iatorade/ Kach color was e"amined only by sight% and a ran&ing from one to five% one being the lowest and five being the highest% was given on each of the following criteria7 sweetness% sourness% artificiality% and naturalness Crom there% the panelist then chec& off which of the colors they both li&ed the most and disli&ed the most Cinally% the panelists wrote down the temperature at which they would most prefer to drin& each color at7 hot% tepid% or coldL and the final opinion on whether or not the panelist would drin& the beverage was written down in a beverage +uestionnaire sheet 'hen% to record and calculate the results% the panelists were as&ed to raise their hand for which answer they chose 'his data% after having to recount the number of hands multiple times on multiple occasions% were at last recorded into a computer database on >icrosoft K"cel and calculated Crom there% the panelists moved on to the second set of tests

Coe E Descriptive Tests !n the different tests% the panelists were as&ed to sample many different types of food and record their descriptions 'he first of these tests was the descriptive test% and for this% the te"ture of four different foods was evaluated by the panelists Cirst% small samples of Ioldfish crac&ers were placed in 2 oz white paper sample cups and placed onto trays 'he first person from each row of chairs handed one cup to each person down their respective row% then sat down and began to evaluate the crac&ers 'he evaluations were done on the appearance% aroma% flavor% te"ture% and consistency% and mouth feel of the food @ list of descriptive terms was used by each participant in their evaluation% and their opinions were recorded in table @91 of their lab manuals for $nit 1 @s with the beverage test% each person raised their hand for which answer they gave for each descriptive category% the answers were recorded and the percentages for each answer were calculated into >icrosoft K"cel 'he same procedure was used for the evaluations of samples of raisins% almonds and marshmallows *lain water was provided as a palette cleanser between each test Paired Comparison Test 'he paired comparison test was the second difference test% in which two samples are compared to each other for which was more or less of a certain attribute Cor this test% two samples of apple (uice were used7 one labeled <)B'1 and the other BF)'2 @gain% the first person in each row went up to the front and poured small samples of the two apple (uices into paper sample cups% placed them onto a tray% labeled which was which on the tray% and handed them out to the rest of the row before the evaluation began

Coe 4 -oth samples were tasted and evaluated for sourness% to which each participant recorded which they though was the more sour in table -91 in their lab manual Jater was again used as a palette cleanser between the tasting of the two samples ?nce everyone had decided% everyone raised their hands as to which they of two they thought was the most intense% and this information was recorded and calculated using K"cel Triangle Test 'he ne"t difference test was the triangle test% in which instead of two samples% li&e the paired comparison% three samples are given to each participant simultaneously% where two out of the three samples are the same and one is different 'he panelist must figure out which one is the odd sample 'hree samples of apple (uice7 FFFC1% B22K2 and 112H4% were used for this e"periment Cor this the procedure of the first person of each row was used again% pouring out small samples for each person% placing them on a tray% labeling the tray% and handing one of each sample out to each participant 'he samples were then tasted and evaluated for differences in taste% and each panelist recorded their guess into table C91 of their lab manuals Crom there% the hand raising procedure was used once more to record which of the samples each participant thought to be the different of the three 'his information was placed into K"cel and calculated 'he ne"t e"periment was then prepared Ranking Test !n the ran&ing test% more than two samples of a food are evaluated at the same time and ran&ed on the intensity of a certain characteristic !n this test% five different samples of apple (uice were used7 BBB#F% 142L)% <4BCE% B2)6E% and 24B*2% in which they were to be evaluated for the intensity of their sourness @s per usual% the first person

Coe 1. of each row was sent to the front to pour out each of the five samples into small paper sample cups for each person in their row 'he tray was once again labeled and the samples passed out to each participant 'he panelists then tasted each sample% drin&ing water in between as a palette cleanser 'hey then recorded and ran&ed each sample based on intensity in table #91 in their lab manuals ?nce that was done% everyone raised their hands as to which of the samples they ran&ed the most% the least% and the three scores in between% and this information was recorded and calculated using K"cel Duo Trio Test !n the duo trio test% a standard is used to differentiate between two samples !n this case% vanilla wafer coo&ies were used% with the standard being labeled E1FB% and the two samples being labeled <1.2 and 11.E respectively !n this test% whole standard coo&ies were handed out first on a plain white plate by the evaluators% and each participant too& one to try De"t% the two samples were handed out% also on white plates% and each panelist tasted an evaluated each coo&ie% recording their guesses on a duo trio test sheet 'he hand raising method was used to gather the information on which coo&ie each panelist though differed from the standard @lso% the panelists were as&ed what they thought was the biggest difference between the sample and the standard @ll of this information was recorded and placed in K"cel Scoring/Rating Test !n the rating test% three samples of apple (uice are given 'he reference sample% labeled .11.% is given an initial% arbitrary score of 2 'he other two samples% SF2) and 22.>% are rated on their sourness in relation to the reference on a scale from one to

Coe 11 seven% one being greatly sourer than .11.% and seven being much less sour 'he numbers three and five conse+uently would mean the samples are only slightly more or less sour than the reference 'he panelists% after being served the apple (uice by the first person in each row in paper sample cups% first try the reference sample 'hen% the other two samples are tasted and evaluated before being ran&ed in comparison to the reference on a scoring;rating test sheet 'heir answers were then recorded via the hand raising method and their answers subse+uently recorded into >icrosoft K"cel Jater was once again used as a palette cleanser between each sampling of apple (uice Statistical Analysis 'o analyze the data% each test5s results were placed into >icrosoft K"cel during the course of the e"periments Cor each e"periment% percentages of the answers and results were calculated and posted Crom this information% the results of the e"periment could be determined

Results Beverage/Color Association Cor the beverage evaluation% of the forty9three people that participated% )43 thought the light yellow beverage loo& the sweetest% )23 thought the dar& yellow% 2.3 the emerald green% F3 the dar& chartreuse% and only 23 thought the chartreuse loo& the sweetest

Coe 12

Sweetest Beverage

dark yellow 32%

chartreuse 2% dark chartreuse 7% emerald 20% light yellow dark yellow chartreuse dark chartreuse emerald

light yellow 39%

Cor which loo&ed the most sour% 243 of panelists thought the light yellow% while 2F3 thought the dar& chartreuse% 1F3 thought the dar& yellow% 1B3 the chartreuse% and 123 believed the emerald to loo& the most sour of the colors
Sourest Beverage

emerald 12% dark chartreuse 27% chartreuse 15%

light yellow 29%

light yellow dark yellow chartreuse dark chartreuse emerald

dark yellow 17%

Jhen it came to artificiality% the ma(ority of participants% E13 believed the emerald colored beverage loo& the most fa&e% with 1)3 thin&ing dar& yellow% and 23 of panelists though the light yellow% chartreuse and dar& chartreuse were the most artificial

Coe 1)

Most Artificial
dark yellow 13% chartreuse light yellow 2% 2% dark chartreuse 2%

light yellow dark yellow chartreuse dark chartreuse emerald

emerald 81%

Jith respect to which loo&ed the most natural% a huger percent of the panelists% 4)3% thought the light yellow was the best% with B3 thin&ing emerald green and 23 thin&ing chartreuse Done of the panelists thought dar& chartreuse or dar& yellow loo& the most natural
Most Natural dark chartreuse 0% dark yellow 0% chartreuse 2% emerald 5% light yellow dark yellow chartreuse light yellow 93% dark chartreuse emerald

Jhen as&ed which of the beverages they most preferred% <F 23 preferred the light yellow beverage% while 11 <3 preferred the chartreuse% F3 preferred the dar& yellow% and both the dar& chartreuse and emerald green were preferred by 2 F3 of panelists !nversely% <. B3 of panelists disli&ed the emerald green beverage% while 1E <3 disli&ed the dar& yellow% F3 disli&ed the light yellow and dar& chartreuse% and 2 )3 disli&ed chartreuse

Coe 12 Jith which beverages the participants would prefer at a certain temperature% 4B )3 would prefer every color of beverage to be served at a cold temperature% 2 )3 would prefer both the dar& yellow and emerald colored beverages at a hot temperature% 2 )3 would also prefer chartreuse and dar& chartreuse at a warm temperature% and 11 <3 would prefer the light yellow beverage at a tepid temperature% and F3 would prefer the dar& yellow tepid Cinally% when as&ed whether on not the participants would drin& the beverage based on appearance alone% E13 answered yes to drin&ing the light yellow beverage% 2< B3 said yes to the dar& yellow% BE 13 to the chartreuse% )F 23 to the dar& chartreuse% and only 2B <3 said yes to the emerald green beverage ?f those that answered no% 123 said they would not drin& the light yellow% 2E E3 said no to the dar& yellow% )F 23 to the chartreuse% BE 13 to the dar& chartreuse% and <4 E3 said no to the emerald green beverage
90.0% 80.0% 70.0% 60.0% 50.0% 40.0% 30.0% 20.0% 10.0% 0.0% light yellow dark yellow chartreuse dark chartreuse emerald 14.0% 48.8% 46.5% 37.2% 37.2% 25.6% 58.1% 58.1% yes no 81.4% 69.8%

Texture Description !n the descriptive tests% of the forty9two participants involved% )13 described the appearance of goldfish as golden brown % 2<3 described it as dry% 4 B3 as rounded% and

Coe 1B F 13 described it as either symmetrical or asymmetrical Cor aroma% FE <3 of panelists described it as 8flavory%: 4 B3 as spicy% F 13 said it had no aroma% and 2 13 described it as sweet Cor flavor% all panelists described goldfish crac&ers as salty Cor te"ture% B.3 described it as crunchy% 2)3 as crisp% and hard% gritty and mealy were all used by 2 23 of panelists Cor consistency% << F3 described it a cheesy% 2) E3 as thin% F 13 as thic&% and 2 23 as viscous Cor the raisins% )<3 of panelists described the appearance as dry% 243 as rough% 4 B3 as asymmetrical% and another 4 B3 as dar& Cor aroma% F) E3 said it was fruity% 21 23 said sweet% 2 23 said it smelled sour% and another 2 23 said it was 8flavory : Cor flavor% B2 23 of participants said it tasted sweet% while )) )3 said it was fruity% 4 B3 said bitter% and 2 23 said it was pasty or mus&y Cor te"ture% 2.3 said it was chewy% 223 said gummy% 123 said gritty% and 4 B3 said lumpy Cor consistency% <2 )3 said it was gummy% 1< F3 said it was rubbery% 11 43 thought it felt thin% and F 13 of panelists thought it had a thic& consistency Cor the almonds% )23 said the appearance loo&ed golden grown% 1F3 said it loo&ed dry% 1B3 said light brown% and 4 E3 said it loo&ed rough Cor aroma% 21 B3 said there was none% 2< E3 said it smelled 8flavory%: 1F 13 said it was fruity% and F )3 said it was spicy Cor flavor% EF E3 said it was nutty% 4 E3 said it was flat% and 2 23 said it tasted sweet Cor te"ture% 213 said it was hard% 2F3 said it was crunchy% 2.3 said it was firm% and 2 23 said it was either tender% gritty% rough% crisp or velvety Cor consistency% 4. 23 said it was thic&% 2 43 said it was buttery% and 2 23 said it was either thin or rubbery

Coe 1< Cor the marshmallows% )E3 said the appearance was puffy% ))3 said it loo&ed rounded% 4 B3 said it loo&ed symmetrical% and F 13 said it loo&ed creamy Cor aroma% 4F <3 said it smelled sweetL the other 2 23 said it was flowery Cor flavor% 4F <3 said it tasted sweet% and 2 <3 said it tasted pasty Cor te"ture% )<3 said it was springy% 143 said it was velvety% 123 said it was chewy% and 4 B3 said it was gummy Cor consistency% FE <3 said it felt gummy% 11 43 said it was rubbery% 2 E3 said it was thin&% and both thin and buttery were used by 2 23 of the panelists to describe the consistency of marshmallows Product $old%ish Appearance Aroma lavor !e"ture 1 Crunchy 2 Crisp ) Hard; Iritty; >ealy #onsistency 1 Cheesy 2 'hin ) 'hic& 2 Hiscous

1 Iolden brown 1 8Clavery: 1 Salty 2 #ry ) Rounded 2 Symmetrical; @symmetrical 2 Spicy ) Done 2 Sweet

Raisin

1 #ry 2 Rough ) @symmetrical

1 Cruity 2 Sweet ) Sour

1 Sweet 2 Cruity ) -itter

1 Chewy 2 Iummy ) Iritty

1 Iummy 2 Rubbery ) 'hin 2 'hic& 1 'hic& 2 -uttery ) 'hin 2 Rubbery

Almond

2 #ar& 2 8Clavery: 1 Iolden brown 1 Done 2 #ry ) Light brown 2 Rough

2 *asty;>us&y 2 Lumpy 1 Dutty 1 Hard 2 Crunchy ) Cirm 2 'ender; Iritty; Rough;

2 8Clavery: 2 Clat ) Cruity 2 Spicy ) Sweet

Coe 1F Crisp;Helvety Marshmallow 1 *uffy 2 Rounded ) Symmetrical 2 Creamy 1 Sweet 2 Clowery 1 Sweet 2 *asty 1 Springy 2 Helvety ) Chewy 2 Iummy 1 Iummy 2 Rubbery ) 'hic& 2 'hin; -uttery Paired Comparison !n the paired comparison test% sample BF)'2 was the more acidic of the two 'he results of the e"periment showed that all forty9three participants were able to identify the sample as more sour Triangle !n the triangle test% sample 112H4 was the different sample% with an added 13 citric acid 'he ma(ority of the forty9three participants% 4B )3% were able to correctly identify the sample as different% with samples FFFC1 and B22K2 both receiving 2 )3 of the panelists5 guesses Sample #ode 112H4 B22K2 FFFC1 Same or &i%%erent 4B )3 2 )3 2 )3

Ranking !n the ran&ing test% sample BBB#F was the most acidic% having an added 1.3 citric acid% followed by 142L)with B3 citric acid% <4BCE with 2 B3% B2)6E with 13% and 24B*2 with no citric acid added 'he tested forty9three panelists% for the most part% ran&ed

Coe 1E the samples correctly% with 4. F3 ran&ing BBB#F as number 1 ,strongest/% EE 23 ran&ed 142L) as number 2% 4B )3 ran&ed <4BCE as number three% 4. F3 ran&ed B2)6E as number 2% and 4B )3 of panelists ran&ed 24B*2 as number five ,wea&est/ Jith preferences% the results were nearly inversed% with <. B3 of panelists ran&ed 24B*2 as number one ,best taste/% <2 E3 ran&ed B2)6E as number two% F2 23 ran&ed <4BCE as number three% <F 23 ran&ed 142L) as number four% and F4 13 of panelists ran&ed BBB#F as number five ,worst taste/ Ran'in( )*- Most )+ ), )).- /east Duo Trio !n the duo trio test% the standard% E1FB% and sample 11.E were Dabisco brand Dilla Jafers% where sample <1.2 was Safeway brand Hanilla Jafers 4F <3 of participants were able to identify sample <1.2 as different Jhen polled on the reasons% 2< 23 described a difference in staleness% 12 )3 could tell a difference in taste or hardness% and 11 43 described the difference in crunchiness
Duo-Trio Test
6104

Intensity BBB#F9 4. F3 142L)9 EE 23 <4BCE9 4B )3 B2)6E9 4. F3 24B*29 4B )3

Pre%erence 24B*29 <. B3 B2)6E9 <2 E3 <4BCE9 F2 23 142L)9 <F 23 BBB#F9 F4 13

percentage

1108 97.6% 6104 samples 1108 2.4%

Coe 14 Scoring/Rating !n the scoring;rating test% the standard apple (uice sample% .11.% had 2 B3 citric acid added to it% where as sample 22.> had 13 citric acid and sample SF2) had B3 citric acid 'he ma(ority of panelists% <2 E3 ran&ed sample 22.> as a <% and 2. 43 ran&ed it as a F% much less acidic than .11. Jith sample SF2)% BE 13 of participants ran&ed it a 1% and the other 21 43 ran&ed it 2% very more acidic than sample .11.
Rating Test
70.0% 60.0% 50.0% percent 40.0% 30.0% 20.0% 10.0% 0.0% 2 4 1 3 2.3% 2.3% 0.0% 0.0% 420 Samples/Ratings 5 11.6% 7 20.9% 3 4 5 6 7 0.0% 0.0% 0.0% 0.0% 0.0% !723 6 62.8% 1 58.1% 2 41.9%

&iscussion 'he results of the beverage observation test point towards a general tendency of preferment towards the lighter colors in both ideas of naturalness and sweetness% while the dar&er colors were generally regarded as more artificial and sour 'hese results are similar to the ones which Aellner observed in his study of beverage color% where the dar&er colored beverages% especially brown% were loo&ed upon less favorably than the lighter or clear colored beverages ,2..)/ 'he reason for our e"periment5s results could be that the yellow colors were more readily associated with lemonade% and therefore

Coe 2. loo&ed upon more favorably with that subconscious connotation in mind However% there are few beverages that are normally green% so therefore it would seem at first glance an inappropriate color for a beverage 'he results of the difference tests showed both the ma(ority consent for the description of the four foods% but also highlighted the slight differences between each person5s individual tastes 'his is similar to Russell5s findings on how flavor is a multi9 faceted e"perience that varies from person to person ,2..</ 'his shows that tasting isn5t (ust a result of olfactory and taste sensors wor&ing together% it5s the culmination of many differences both from the nature and nurture of each person ?ne could even be bold enough as to assert that each person5s life e"periences up to that point play a pivotal role in deciding how one tastes a specific food at that certain time in their life 'he results of the paired comparison test were +uite clear and succinct @ll participants were able to distinguish the more acidic apple (uice sample from the normally prepared sample 'he test itself was a simple one% and with a B.;B. chance of getting the answer correct% even anyone who guessed would have had a fair chance of guessing correctly 'he results of the triangle test were also +uite clear% with only a small minority incorrectly identifying the different apple (uice sample of the three ?ne reason for this could have been that the participants failed to or perhaps forgot to drin& water between each taste% resulting in their mista&ing an aftertaste for the actual sample5s taste @nother cause could be simply mista&ing one cup for another% so they could have identified the drin& itself correctly% but categorized it under the wrong name

Coe 21 'he results of the ran&ing test showed ma(ority consent in correctly identifying all five apple samples in their correct order of citric acid concentration and intensity !nversely% when ran&ed for preference% the ma(ority of participants simply inverted the intensity rating% showing a preference for the less acidic samples 'here were% however% outliers that in fact preferred the more sour samples over the less sour% affirming once again how flavor perception differs between each person 'he results of the duo trio test showed that the ma(ority of panelists were able to tell the difference between the two brands of vanilla wafers when compared to the standard wafer 'his shows that even different generic brands have enough of a difference to be able to tell them apart from each other However% the reasons the participants chose for how they could tell which was different varied% though most of them centered on either the crunch;hardness of the different coo&ies or the color;browning 'he results of the rating test showed that the ma(ority of participants were able to tell that one sample was more acidic than the standard and that the other was less acidic However% when it came to rating% the ratings were a little more varied than they were for other tests% li&e the ran&ing test 'his could be because of the nature of the rating test itself% having more than one answer that could be perceived as 8right: due to the leniency of simply choosing the correct direction in which to place your answer and not having to ma&e a specific claim !t5s important to consider% however% the sources of error present in this e"periment5s design and e"ecution ?ne e"ample of this was a misspelling in the list of descriptive terms to be used for the descriptive test !nstead of the word 8flowery: being

Coe 22 written in the aroma section% the word 8flavery: was written% causing an une"pected change in definition% a definition that could mean different things to each participant% therefore it is hard to +uantify what e"actly 8flavery: is 'he method of the participants raising their hands in front of the class in order to record the data also causes its own problems% in multiple ways !f% for e"ample% the evaluators miscounted% there could be room for people to second9guess and change their answers midway due to fic&leness or peer pressure upon seeing the ma(ority votes @nother minor problem arose during the duo9trio test and the descriptive tests% where instead of the usual 2) participants only 22 were present for the e"periments% causing a slight change in percentages for those tests @lso% only section two of the nutrition labs filled out a 8mouth feel: section to the descriptive tests% causing a larger source of error in that section compared to the other +ualities e"amined Cor future use of this study and its e"periments% changes to the information gathering process would be a favorable move !nstead of having all participants raising their hands at the same time% each should individually% and anonymously% send in their information to the evaluators for a more balanced and lass biased gathering of information where the ma(orities would more than li&ely be less pronounced @lso% it would be wise to spell9chec& all &eys being used for the participants of the e"periment for an easier to comprehend connotation of the words used @ consistent number of participants would also help to &eep the meaning of all percentages the same across the board @lso% instead of having the first participant of every row prepare the samples for the rest of the row% it would be better for the samples to be prepared before9hand to minimize any differences in the amount of li+uid served to each panelist% which could

Coe 2) end up a source of variation in the outcomes Cinally% having all panelists participate in the mouth feel section of the difference tests would have been favorable in order to have a more reliable information curve Sensory tests are a productive means of +uantifying what can sometimes be hard to define 'hough each individual person has their own ta&e on a food5s flavor and +uality% things li&e difference tests and preference tests can help find an average reaction to a food% and in the case of the food industry% help to produce the best product to appeal to the widest audience @nd if more tests can be done on how to ma"imize nutrition without compromising flavor% then perhaps our food supply will end up better off% and our nation a healthier place

Re%erences @ndreyeva '% Long >J -rownell 6# 2.1. 'he impact of food prices on consumption7 a systematic review of the price elasticity of demand for food @mer M of *ub Hel 1..7 21<9 22 -rown @% -eathard 6 Jalter M> 2.11 Lab manual7 understanding food principles and preparation 2th ed -elmont7 Jadsworth Cengage Learning )1Ep >ishra D% Chandra R 2.12 #evelopment of functional biscuit from soy flour N rice bran !nt M @gr and Cood Sci 27 1292. Russell 6 2..< Sensory systems guide our acceptance and consumption of food and beverages M Home Kcon !nst @us 1)7 1.91) Sabbe S% Herbe&e J #eliza R >atta H Han #amme * 2..4 !mpact of health information and consumer attitudes on the acceptance of a0a1 fruit (uices *angborn Sensory Aellner #@% #urlach * 2..) Kffect of color on e"pected and e"perienced refreshment% intensity and li&ing of beverages @mer M *sy 11<7 <))92F