Chapter 16 - Sensory Evaluation

Question 1

You plan to carry out a test to find out people’s opinions of the three different cakes which have been made healthier. Describe how you will conduct the test to make sure that it is fair.

Answer 1

● Decide on the type of test to be administered
● Select number of testers, the more testers there are, the more accurate
● Each tester should be given a response sheet that clearly states what the test is about and what the testers should look out for
● The cakes should be randomly labelled with 3 digits
● Cakes should be placed in identical plates and of identical size
● Testers should be given a glass of water for them to cleanse their palate
● Test should be conducted in a conducive environment, with neutral lightings
● No communication among testers is allowed

Question 2

Explain why sensory evaluation is an important aspect of food production.

Answer 2

1. To develop new products
2. To improve on existing products by modifying or changing the ingredients
3. To monitor quality control to meet standard specifications
4. To compare food products similar to competitor.

Question 3

Describe how a sensory evaluation test should be carried out to ensure fairness.

Answer 3

1. Samples should be clearly and randomly coded
2. Size of each sample given should be of similar sizes
3. Samples should be randomly placed on plates for tasting
4. Samples should be served on similar serving plates
5. Palate cleanser/ water should be used between every sample
6. Clear instructions should be given to testers regarding testing procedures and product characteristics to be assessed.
7. Sensory booths should be used to conduct testing when possible
8. A fork should be used for tasting items
9. A bowl of water should be provided to rinse fork after every sample.
10. Samples should be prepared using the same cooking equipment, stove cooker and temperature and ensure fairness during the preparation of sauces.
11. Samples should be measured accurately using the same weighing scale.