Screening Panelists Using Simple Sensory Tests

Generate a sensory analysis report from raw data. Please generate the same report as shown as a example lab report.

Requirements: NA

Assignment: Lab 1 Report

Title: Screening Panelists Using Simple Sensory Tests

Student Name: xxxxxx xxxx Date:09/20/2021

Objectives: Evaluate the sensory performance (aroma and taste) of each panelist to choose the best 5 panelists using different sensory methods (Aroma and taste) & statistical analysis. Answer the questions in the Report Section from lab manual Laboratory Exercises for Sensory Evaluation Harry T Lawless (3.1.5 Data Analysis and 3.1.6 Reporting) for experiments.

Summary of Findings:

Materials and Methods:

Materials :

Experiment 1 –

Pure aroma Essential oils – Lemongrass, Sweet orange, Eucalyptus, Peppermint, Lavender for aromas

Paper strips for aromas

Experiment 2 –

Mott’s 100% Apple Juice for taste test

Sucrose/ Commercial sugar

Citric acid/ Tartaric acid

1 oz. plastic cups

Methods: Experiment 1 (Free-Choice & Matching Procedure)

Method of Preparation :

For each evaluator, prepare 2 sets of aromas (Refer :Table 1)

Label 10 test strips with 3-digit codes (Refer :Table 1). Add one drop of each essential oil to each test strip as recommended in the Table 1 and evaluate the aromas no later than 10 mins after preparation.

Table 1:

Evaluation Procedure :

Odor Identification (SET A)

Smell the samples in set A and identify the perceived odor. Record your answers in the given ballot (download the ballot form from Canvas and enter your answers in Table 1 from the Ballot).

Odor Identification (SET B)

Smell the samples in set B and identify the perceived odor by matching them to the list of odors provided (Matching Procedure). Write your answers on the given ballot (in Table 2).

Methods : Experiment 2 (Taste Ranking)

Method of Preparation : Prepare six samples of apple juice with different sweet and sour intensities as recommended in the Table 2.

Place the samples in 1 oz. cups labeled with the corresponding 3-digit codes.

Table 2 :

Evaluation Procedure :

For panelist, serve samples 295, 602, and 787 in randomized order for ranking on Sweet.

Follow the instructions in the evaluation ballot “Taste Ranking (sweetness)”.

Record the answers on the evaluation ballot.

Serve samples 910, 928, and 440 in randomized order for ranking on Sour.

Follow the instructions in the evaluation ballot “Taste Ranking (sourness)”.

Record the answers on the evaluation ballot.

Panelist 100 evaluation setup pictures for reference :

Experiment 1:

Experiment 2:

Results :

Reporting instructions in lab manual :

Experiment 1:

The histogram and statistical test results for Odor Identification:

Paired t-test :

From the above analysis we can see that p-value > 0.05 which means we reject the null hypothesis and conclude that the two samples were not close.

Correlation:

From correlation analysis we can conclude that both the samples are not correlated which means panelists who performed well in one test may not have performed well in another test. We can not combine the individual performances as the panelists tapping ability are not same.

Experiment 2:

Taste Ranking Results

Grade A where panelists got 0 reversal for both sweet and sour tests has 44.72% which is better than 1/6 = 16.67%, hence panelists performed better than that overall.

Discussion :

The best 5 panelists out of 127 are 13, 73, 88, 95, 100. The panelists are selected based on their performance in both odor identification and taste ranking methods. The panelists had odor identification score greater than or equal to 3 and taste ranking grade A.

Challenges : Conducting experimentation in home setup, getting right panelists was a challenging task.

References :

Materials from K- state canvas & Laboratory Exercises for Sensory Evaluation – Harry T.Lawless.