FACULTY OF APPLIED SCIENCES

LABORATORY REPORT

ADVANCED SENSORY EVALUATION AND PRODUCT DEVELOPMENT

(FST 658)

TITLE OF EXPERIMENT: Introduction to Sensory Evaluation

NO. OF EXPERIMENT: Basic recognition test and Flavour Intensity

NAME OF STUDENT: Nur Mazilla binti Zainal (2017405648)

NAME OF LAB PARTNER: 1. Nurfarhana binti Khairuddin (2017405584)

PROGRAMME CODE: AS246

DATE OF LAB REPORT IS SUBMITTED: 26 /3/ 2019

LECTURER’S NAME: DR. Suzaira Bakar

PRACTICAL 1: INTRODUCTION TO SENSORY EVALUATION

A) Basic Taste Recognition Test

Introduction:

Sensory evaluation uses test methods that provide information on how products are
perceived through the senses. The importance of sensory perception to food quality is widely
appreciated in the food industry, providing a demand for such specialists. The aim of the sensory
testing is to describe the product. Distinguishing two or more if there any differences between the
quality of the product. Taste is the sensation derived from food as interpreted through tongue to brain
system. Sense organs for taste buds and receptors. Taste buds located on small bumps on the tongue
called fungiform papillae (these are made up of about 50 to 150 taste receptor cells). On the surface
of these cells are receptors that bind to small molecules related to flavour. The taste receptor cells
function to detect taste stimuli as well as transfer taste information to brain. Human posses several
type of papillae which is foliate, vallate, fungiform and filiform. A person with greater numbers of
fungiform papillae on the tongue are called ‘supertastes’.

Objective:

1. To describe the taste differences of the solution such as sweet, sour, salty or bitter.
2. To give opinion according to each sample coded.

Materials:

Jug, cup, water, sugar (10 g), salt (1.8 g), caffeine (0.5 g), citric acid (0.2 g) and cordial orange

Method:

1. Five clean jugs were prepared and labelled each of them with different codes.
2. 1 L of water and 10 g of sugar was mixed in one of the jug for sweet taste.
3. Step 2 was repeated for other taste, where 1 L of water and 0.5 g caffeine for bitter taste, 1 L
of water and 0.2 g citric acid for sour taste, 1 L of water and 1.8 g of salt for salty taste and
the last jug for water only.
4. Six cups were labelled according to the codes on the jugs.
5. Each mixture was poured into assigned cups and arranged randomly on tray.
6. Step 1 until 5 were repeated for another tray together with 10 orange cordial
Results:

A. Basic recognition test

Tray 1: taste (diluted with water)

Coded samples Sample Test identified

924 10g Sugar + 1L Water Sweet
118 Plain Water Plain
395 0.5g Caffeine + 1L Water Bitter
866 0.2g Citric Acid + 1L Water Sour
753 1.8g Salt + 1L Water Salty
249 Plain Water Plain

Coded samples No of correct answer Total number of people

924 10 11
118 9 11
395 10 11
866 9 11
753 9 11
249 10 11

No of people vs no of correct answer for tray 1

11
10
9
8
No of people

7
6
5
4
3
2
1
0
924 118 395 866 753 249
No of correct answer of each coded sample
Tray 2: taste (diluted with orange juice)

Coded samples Sample Test identified

484 10g Sugar + 1 L orange Juice Sweet
865 Orange juice (10ml orange cordial + 1 L water) Plain
249 0.5g Caffeine + 1 L orange Juice Bitter
691 0.2g Citric Acid + 1 L orange Juice Sour
736 1.8g salt + 1 L orange Juice Salty
972 Orange juice (10ml orange Cordial + 1 L water) Plain

Coded samples No of correct answer Total number of people

484 8 11
865 5 11
249 9 11
691 9 11
736 10 11
972 5 11

No of people vs no of correct answer for tray 2

11
10
9
8
No of people

7
6
5
4
3
2
1
0
484 865 249 691 736 972
No of correct answer of coded sample
Discussion:

In this experiment, we act as panellist for basic recognition test. We were given six coded
samples but in the different tray. We need taste each of the solution, identified the taste and fill in
the table given. The solution may be sour, sweet, salty or bitter. Before proceed through the other
samples, we need rinse our mouth between each coded sample. There are two tray which is first tray
sample that diluted with water and another tray sample that diluted with orange juice.

In tray 1 (diluted with water), we given randomly six coded sample which is 924, 118, 395,
866, 753 and 249. As a result, I manage to answer three out of six correctly for coded 924 (sweet), 395
(bitter) and 753 (salty). The other coded I did not answer correctly. For this sensory evaluation, I
cannot identify 118 (plain), 866 (sour) and 249 (plain). For coded 866 (sour) it contain 0.2 g Citric Acid
and 1 L of water and for plain taste the sample is water. There are many reason why we cannot
recognized correctly the taste for example hunger. Hunger affects how food tastes by making hungry
people more sensitive to sweetness and saltiness. This makes hunger the downfall of many dieters, as
they reach for sweet or salty foods, which may not be the healthiest choices. Bitterness
perception, however, is not affected by hunger.

In tray 2 (diluted with orange juice) we also given randomly six coded sample which is 484,
865, 249, 691, 736 and 972. As a result, I managed to answer three out of six correctly for coded 484
(sweet), 691 (sour) and 736 (salty). The other coded I did not answer correctly. For this sensory
evaluation, I cannot identify 865 (plain), 249 (bitter) and 972 (plain). For coded 865 (plain) it contain
orange juice (10ml orange cordial and 1 L water). For coded 249 (bitter) it contain 0.5g Caffeine and 1
L orange juice. For coded 972 (plain) it contain orange juice (10ml orange Cordial and 1 L water).

After the sensory evaluation, we can identify who is supertasters. A supertaster is a person
whose sense of taste is significantly more sensitive than average. The cause of this heightened
response is likely, at least in part, due to an increased number of fungiform papillae. Studies have
shown that supertasters require less fat and sugar in their food to get the same satisfying effects.

Conclusion:

In the nutshell, most panellist answer correctly in tray 1 rather than tray 2 as we can see in the graph.
This is because due to the sample in tray 2 was diluted with cordial orange that might decreasing the
sense of taste.
C) Flavour Intensity

Objective:

1. To identify the intensity scale value for four coded sample

2. To give opinion according to each sample coded

Material:

Fresh carrot, menthol candy, orange juice and milk

Methods:

1. There are four sample were prepared and labelled each of them with different codes.
2. Each sample was poured into assigned cups and arranged randomly on tray
3. Each sample need to taste from the right
4. Rinse our mouth between each coded sample
5. Tick answer in the table according to the intensity scale
Results:

C. Flavour Intensity

Sample Coded sample

Sweet in fresh carrot 194

Dairy in chocolate 276

Sourness in orange juice 819

Menthol in sweets 965

Coded No. of panellist Total

sample who got correct panellist
answer
194 5 11
276 7 11
819 7 11
965 7 11

Total panelist vs No. of penalist who got correct

answer
11
10
9
8 7 7 7
Total Panelist

7
6 5
5
4
3
2
1
0
194 276 819 965
Coded Sample
No. of Panelist who got correct answer
Discussion:

In this experiment, we act as panellist for flavour intensity. We were given four coded sample.
We need taste each of the solution, identified the scale of taste and fill in the table given. The following
sample represent the varying levels of flavour intensity which may be detected in food product. The
intensity scale values are 0 = no threshold, 1 = slight, 2 = moderate and 3 = strong. Before proceed
through the other samples, we need rinse our mouth between each coded sample.

We were given randomly four coded sample which is 194, 276, 819 and 965. As a result, I
manage to answer all correctly for all sample. From the graph, we can see that only five person were
answer correctly for coded 194 and the other code seven panellist who answer correctly.

Viscosity in the sample are main reason why most panellist cannot answer correctly. This is
because increased viscosity reduces tastes sensitivity. Meaning, it easiest to detect tastes in liquid
state, harder in foams and more difficult in gels. The taste buds can only detect flavours that are
dissolved in a liquid. We cannot taste a dry substance with a dry tongue. Water is the best medium
for sensitivity tests. For example, taste thresholds are lower in water than in tomato juice.

Taste sensitivity refers to the intensity with which you perceive different tastes and
flavour. The more fungiform papillae you have the greater the number of taste buds you will
have, and the stronger the signals sent from the mouth to the brain can be. People with large
numbers of taste papillae, coupled with high sensitivity of their nerve endings, experience
tastes, and usually smells as well, as being very strong. They are also able to distinguish
individual flavour in a mixture easily.

Conclusion:

In the nutshell, half of the panellist answer incorrect for code 194 and for 227, 819 and 965 only
seven out of eleven answer correctly.
References:

1) Bajec MR; Pickering GJ; DeCourville N (2012). Influence of stimulus temperature on

orosensory perception and variation with taste phenotype. Chemosensory Perception; DOI
10.1007/s12078-012-9129-5
2) Melis M, Tomassini Barbarossa I. Taste Perception of Sweet, Sour, Salty, Bitter, and Umami
and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-
n-Propylthiouracil. Nutrients. 2017;9(6):541. Published 2017 May 25.
doi:10.3390/nu9060541