Tastepanels

Tastepanels

1. Fair testing · sensory testing

   • Quiet area without distractions
   • Lemon or lime flavoured drink to cleanse the palette between tastings
   • Use coloured lighting ?
   • Not too many samples at one session
   • Use clean spoons and forks for each sample
   • Use codes for samples 0435
   • Have tasting charts ready
   • Serve at correct temperature

2. Profiling test:

   • This is where a product is graded on a scale – usually 1-5 according to its desired characteristics, e.g. sweet, crunchy, colourful, etc. The results can be recorded on a spreadsheet

3. Rating test:

   • This test is used to assess flavour, texture or a characteristic like sweetness or saltiness. Testers are given the samples in random order and asked to rate them usually on a seven-point scale.

4. Difference test:

   • This is often used to see if consumers notice any difference when recipes are changed, e.g. sugar reduced.

5. Recording and interpreting results

   • When possible, use a spread sheet to analyse the results. This will give you various options for displaying your results

6. Explain why manufacturers use sensory testing.

   • • To inform decisions on future product • Identify what needs improving • To gather information about the product • To gain information on consumer preferences • To compare product against other existing products • To decide the sensory characteristics of a product • To evaluate the product against sensory characteristics of specification • To ensure a successful