Some Useful Tables for Sensory Tests - Home - Springer

ApPENDIX A

Some Useful Tables for Sensory Tests

The following tables were derived using the MINITAB statistical package.

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178 GUIDELINES FOR SENSORY ANALYSIS

Table A-1 The number of assessors in a paired comparison or duo-trio test required to give correct judgments, at three different significance levels (one-tailed test). Note: Not valid for preference.

Number of

Assessors

7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 50

Significance Level

5%

1%

0.1%

7

7

7

8

8

9

9

10

10

9

10

11

10

11

12

10

12

13

11

12

13

12

13

14

12

14

15

13

14

16

13

15

16

14

15

17

15

16

18

15

17

18

16

17

19

16

18

20

17

19

20

18

19

21

18

20

22

19

20

22

19

21

23

20

22

24

20

22

24

21

23

25

22

24

26

22

24

26

23

25

27

23

25

27

24

26

28

24

26

29

25

27

29

26

28

30

26

28

30

27

29

31

27

29

32

28

30

32

28

31

33

29

31

34

32

34

37

Appendix A 179

Table A-2 The number of assessors in a triangle test required to give correct judgments, at three different significance levels.

Number of

Assessors

7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 50

Significance Level

5%

1%

0.1%

5

6

7

6

7

8

6

7

8

7

8

9

7

8

10

8

9

10

8

9

11

9

10

11

9

10

12

9

11

12

10

11

13

10

12

13

11

12

14

11

13

14

12

13

15

12

14

15

12

14

16

13

15

16

13

15

17

14

15

17

14

16

18

15

16

18

15

17

19

15

17

19

16

18

20

16

18

20

17

18

21

17

19

21

17

19

22

18

20

22

18

20

22

19

21

23

19

21

23

19

21

24

20

22

24

20

22

25

20

23

25

21

23

26

21

24

26

23

26

28

ApPENDIX B

Glossary of Terms Used in Sensory Analysis

In most cases, contributors to Guidelines for Sensory Analysis in Food Product Development and Quality Control have used nomenclature as defined in the International Standard Sensory Analysis-Vocabulary (ISO 5492, 1992 (Elf?.

Acceptability (noun) Acid (taste) (adj.) After-taste (noun) Appearance (noun)

State of a product favourably received by a given individual or popUlation, in terms of its organoleptic attributes.

Describes the basic taste produced by dilute aqueous solutions of most acid substances (e.g., citric acid and tartaric acid).

O1factory and/or gustatory sensation which occurs after the elimination of the product and which differs from the sensations perceived whilst the product was in the mouth.

All the visible attributes of a substance or object.

Source: Extracts from ISO 5492: 1992 are reproduced with permission under license number PD\1999 0174. Complete copies ofthe standard can be obtained by post from BSI Customer Services, 389 Chiswick High Road, London, W4 4AL, or through national standards bodies.

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182 GUIDELINES FOR SENSORY ANALYSIS

Assessor (sensory) (noun)

Attribute (noun) Bias (noun) Bitter (taste) (adj.)

Comparative assessment Consumer (noun) Contrast effect Control (noun) Convergence effect Detection threshold

Difference test Difference threshold

Any person taking part in a sensory test.

NOTE: A naive assessor is a person who does not meet any particular criterion. An initiated assessor is a person who has already participated in a sensory test.

Perceptible characteristic.

Systematic errors which may be positive or negative.

Describes the basic taste produced by dilute aqueous solutions of various substances such as quinine and caffeine.

Comparison ofstimuli presented at the same time.

Person who uses a product.

Increase in response to differences between two simultaneous or consecutive stimuli.

Sample of the material under test chosen as a reference point against which all other samples are compared.

Decrease in response to differences between two simultaneous or consecutive stimuli.

Minimum value of a sensory stimulus needed to give rise to a sensation. The sensation need not be identified.

Any method of test involving comparison between samples.

Value of the smallest perceptible difference in the physical intensity of a stimulus.

NOTE: In English, the term "difference threshold" is sometimes designated by the letters "DL" (difference limen) or the initials "JND" Gust noticeable difference).

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