Exam 20: Sensory Evaluation

Correct Answer:

Verified

A. Topic
B. Control product
C. Variation(s)
D. Factors you will have to control (formula, method, sensory measurement) E. Sensory attributes to be measured
F. Scale used
G. Number of judges
H. Will a template be required to achieve a uniform sample for each judge?
[Depends on the food product. Homogeneous products do not need templates, i.e., beverages, soups, and sauces. Cakes, bread, and meats may have templates drawn to indicate which piece would be given to which judge.]
I. At what temperature will samples be judged?
[Room temperature if possible, or if product is served hot or cold, then at serving temperature. All samples at the same temperature.]
J. What utensils/dinnerware will be used for presenting samples? [White plates, clear glasses]
K. How will sample codes be determined? [Random drawing of letters of the alphabet excluding A, B, and C or 1, 2, and 3.]
L. How many samples will be presented to each judge?
[Limited by the type of food - more if bland; by type of test - more if color rather than tasting and if simple score card; fewer samples if inexperienced judges.]
M. How will the judges be trained?
[Each judge should be briefed before the actual experiment. The researcher should review the scorecard, answer any questions, and ask the judge to feed back to the researcher what is being represented by the score the judge assigns for each response. Instead of individual training, the entire panel may discuss the product and the scorecard together. Panelists are also trained on sampling techniques, such as rinsing the mouth with water and testing products in the sequence presented.]
N. Sketch a draft scorecard that you might use for your short experiment.
[Include date and name of judge. Make appropriate for type of test. Provide a careful description of each characteristic to be evaluated. Include scale. Arrange in sequence that would be logical for evaluation.]