Descriptive Test

Question 1

Definition of Descriptive Test

Answer 1

It is used to obtain detailed descriptors of the appearance, aroma, flavor and texture of foods and beverages and the scaling of the intensity of these attributes.

All descriptive analysis methods involve the detection and the description of both the qualitative and the quantitative sensory aspects of a product by trained panels of 5 – 100 judges or subjects.

Question 2

Applications (7)

Answer 2

Define the characteristics / specification of a control for quality assurance and quality control purposes

Check the sensory inertia of food packaging materials

Track a product’s sensory changes over time to understand shelf life properties.

Map the products sensory attributes to relate them to instrumental physical or chemical measurements of sensory properties.

Document a product attributes before a consumer test to help in questionnaire design and result interpretation.

Quantify products sensory attributes to use in external preference mapping.

Monitor competitor offerings (To see how competitors are different from your)

Question 3

Historical Background

Answer 3

informal descriptive methods existed long before and were commonly used by early chemists, expert perfumers and flavor, experts in the wine, tea, coffee, spirits, traditional industries and consumers.
The first formal, systematic descriptive procedure to be developed was the Flavor Profile Method in 1949.

Question 4

Components of Descriptive Analysis

Answer 4

The qualitative aspects

The quantitative aspect

Question 5

Quality - Components of Descriptive Analysis

Answer 5

Includes terms that define the sensory profile of the sample

Question 6

Quantitative - Components of Descriptive Analysis

Answer 6

expresses the degree to which each of the characteristics is present