Doherty, 1

Eating With Your Senses!

Sight Taste Touch Smell Hearing

20%

20%

20%

20%

20%

Lauren Doherty Nutrition 205 Lab, Section 2 Professor Joan Rupp April 15, 2012

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Introduction
Insight from a potential consumer is invaluable to the sales and marketing industry. These industries spend millions of dollars every year on subjective and objective tests on new and old products in an attempt to predict how consumers will react to them. While objective tests are typically done in a lab setting, subjective tests typically involve the use of consumers in sensory evaluation testing. In sensory evaluation testing with consumer panelists the goal is to assess the responses of their senses (sight, taste, touch, smell, and hearing) to a product through analytical or affective sensory tests. According to Brown (2008) the definition of sensory tests is evaluations of food quality based on sensory characteristics and personal preferences as perceived by the five senses. Furthermore according to Brown (2008) sensory testing includes two types of testing, analytical tests which are based on discernible differences and affective tests which are based on individual preferences. One example of an affective sensory test would be polling a consumer panel on their perceptions of beverages based on their colors. Most product researchers and product producers alike agree that the color of a product can play a large role in now consumers will perceive the beverage on the shelf and ultimately whether or not they will purchase the beverage. Colors represent emotions and evoke actions. Nowhere is this more true than in the world of beverages, where color is almost like a brand's pick-up line - choose the wrong approach and a drink will remain alone on the shelf (Anonymous, 2003.) Additionally, a study conducted by D. A. Zellner

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and P. Durlach (2002) found that consumers perceive colors of beverages to have certain characteristics. In their study they found that the participants in their study were able to rank colors of beverages as refreshing or not based on color alone. According to another study by D. A. Zellner and P. Durlach (2003) without tasting experiment participants consistently perceived clear beverages to be more refreshing than a brown colored beverage and even after tasting the participants were more likely to say they found the clear beverage to be more refreshing. This trend of perceived freshness based on color can be proven according to Elizabeth Fuhrman (2009) natural colors have been growing steadily across all beverage and food categories, mainly because of consumer demand for more healthful and natural options. Trends like these could not be could not be readily identified without sensory evaluations. Other sensory evaluation tests include descriptive tests and difference tests. Descriptive tests rely on information that can be described with adjectives from the participants in the experiment. Participants are often asked to describe the appearance, flavor, texture, aroma, mouthfeel, and taste of a product. One good example of a descriptive study comes from an experiment conducted by M.T Benassi, M.O Barth, C Lencioni, E.L Ferreira, and D.H.M Bastos (2009.) The Study consisted of honey samples being distributed to the participants and the participants were asked to describe the appearance, aroma, and flavor using words from their own vocabulary such as sweet, sour, or rancid. The difference test however does not always require a description from the participant. According to M.M. Meilgaard, G.V. Civille, and T. Carr (2007) The sole objective of a

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difference test in its simplest and most-used form is to determine if a difference exists between 2 or more products. Although there are others the most common difference tests are the triangle test and the duo-trio test (M.A. Drake, 2007.) A triangle test would consist of three samples at once and the participant would be looking for the sample that is not the same as the other two. For the duo-trio test the participant will be given a standard sample and then two other samples and would be asked to pick the sample out of the second two samples given that is identical to the standard. Also accord to M.A. Drake (2007) It is important to keep in mind that the sole purpose of these tests is to determine if a difference exists. Difference tests are one of the most commonly misused sensory tools because the nature of the difference, the degree of difference, or consumer preference cannot be determined using this test nor can these questions be asked of panelists when taking a difference test. If these questions need to be answered, a different or additional sensory test is required. Though they are both sensory tests, Drake makes the difference between descriptive tests and difference tests very clear in his important notation on difference tests. Aside from descriptive and difference tests, sensory testing also includes textural analysis. According to R.B. Pereira, R.J. Bennett, and MS Luckman (2002) Sensory evaluation of the textural attributes of foods is the primary way consumers judge the quality of many products. Since texture plays such a vital role in the decision making of the consumer marketing and sales industries also invest in sensory textural analysis testing. These tests can include texture measurements taken by a Penetrometers, Warner-Bratzler Shear, or Shortometer. All of

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these are instruments used to measure tenderness of the product in different ways. The following study uses the previously mentioned sensory tests and others. Panelists are given samples of snack foods and apple juice with different sourness levels and asked to use difference tests and descriptive tests to compile sensory evaluation information. The objectives of these tests are the following; (descriptive test) to evaluate the appearance, consistency, flavor, aroma, and composition of various food products using the human senses, (paired comparison-difference test) to determine which sample possesses a greater intensity of the characteristic being evaluated, (triangle test-difference test) to identify the odd sample of a series of three coded samples, (ranking-difference test) and finally, to rank a series of samples in order of intensity of a specific characteristic and preference (Beathard, Walter & Brown, 2011.) The following study also includes a rating test (affective-descriptive test,) duo-trio test (analytical and affective,) and multiple other non-specific ranking and descriptive tests on snack foods and colored beverages. This study explores the different perceptions consumers may have based on the appearance of a product or the aroma, texture, flavor, mouthfeel, and consistency.

Methods
For this study there were multiple elements examined. Before any measurements were taken the researchers collected demographic information (age, gender, maritial status etc.) Following the collection of the demographic data the researchers began the collection of measurable data from all 43 panelists with multiple tests including; sensory tests, descriptive

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tests, paired test, triangle test, duo-trio test, rating test, and a ranking test. Each test consisted of either snack food or apple juice samples. Panelists were given water and instructed to sip the water before tasting each sample to cleanse their pallets.

Panelists
Demographics The research panelists included 88.4% females and 11.6% males between the ages of 19 to 43. Of the participants the mean (average) age was 22.84 with the highest age being 43 and the youngest being 19. Of these participants 100% stated they were Foods and Nutrition majors with 86% being undergrads and 14% grad students. Among the participants 88.4% reported being never married, 9.3% were currently married, and 2.3% reported having been divorced. The living arrangements of the participants were the following; 2.3% live alone, 30.2% live with one other person, 67.4% live with 2 or more roommates. Of the 43 participants 97.7% are non-smokers and 2.3% identify as a smoker. With regards to food allergies, 9.3% reporting having a food allergy and 90.7% reported having no food allergies. Following the demographics questions the panelists were asked if they drank apple juice, 100% of the panelists responded yes.

Environment
This study was performed at San Diego State University in a nutritional lab. The lab was will lit, sanitary, and contained no windows. The information was gathered between the hours of

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9:00am-11:40am and 1:00pm-3:40pm on February 29th 2012 under the supervision of professors Joan Rupp and Linda Copp.

Color Association/Perception of Beverages

For this test 5 clear glasses of beverages were placed in the front of the lab giving all panelists a direct view. The beverage colors included the following; light yellow, dark yellow, chartreuse, dark chartreuse, and emerald. The panelists were then asked a series of ranking questions. The panelists were asked to rank the beverages in what they perceived them to be based on appearance, sweetness, sourness, most artificial, most natural, most preferred, and most disliked. Following the ranking tests the panelists were also asked to indicate the temperature at which they would drink each beverage, cold, hot, warm, or tepid and then whether or not they would drink the beverage at all based on appearance. All responses were counted and reported based on the panelists raising their hand for their response for each question. EX: Who thinks the light yellow looks the most natural, who think the dark yellow looks the most natural, etc.

Difference Tests
Paired Comparison Test In the paired comparison test the panelists were each given two samples of apple juice and asked to choose which one was the most sour. Each apple juice sample was given a code to distinguish the two samples (635T1 & 573T2.) The panelists were sitting in rows of chairs and

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the first panelist in each row went to the front of lab to retrieve the apple juice samples and then served them to each panelist in their row. After each panelist finished their samples they recorded their answers in their lab manuals and the professor polled the class. Each student raised their hand for their choice of which was the sourest. Triangle Test For the triangle test each panelist received three samples of apple juice. Each sample was assigned an arbitrary code (777C1, 542E2, & 112H9.) The three samples were retrieved by the first panelist in each row of panelists and then distributed to each panelist in their row. The panelists attempted to pick the odd sample out of the three. In the triangle test, two samples are identical and one is different. After each panelist tried each sample and recorded their choice in their lab manual the professor polled the panelists for which same they thought to be the different sample. Ranking Test The ranking test included five apple juice samples (555D7, 192L3, 695F8, 543K8, & 496P2) which were ranked in order from most sour to least sour and most preferred to least preferred. The five samples were retrieved by the first panelist in each row of panelists and then distributed to each panelist in their row. After tasting each sample the panelists recorded their rankings in their lab manuals and then the professor polled the panelists for their responses.

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Duo-Trio Test For the duo-trio test each panelist was given a standard cookie (vanilla wafer) by the professor and then given two other samples by the professor. The panelists were then asked to choose between the two samples and pick the one that was identical to the standard cookie. The panelists recorded their answers and were than polled by the professor for their choices. Following the selection of the identical standard cookies the panelists were asked which was the biggest difference between the standard cookie and the cookie they chose as the odd cookie out. Rating Test The rating test consisted of two samples of apple juice (420M & S723.) The first panelist in each row of panelists retrieved the two samples and distributed them to each panelist in their row. After each panelist tasted their samples they were asked to rank each sample on a scale of 1-7, 1 being very not sour and 7 being very sour. After recording their responses the panelists were polled by the professor.

Descriptive Test
For the descriptive test each panelist was given a small sample of two marshmallows, two raisins, two almonds, and two gold fish. Each sample was given to the panelists in individual sample cups. The panelists were asked to evaluate each sample based on appearance, aroma, flavor, texture, and consistency. The panelists were given a list of adjectives to choose from

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under each category. After recording their choices for each sample the panelists were polled by the professor for their adjective choices.

Statistical Analysis
The results used in this study were recorded in Excel by the researchers. The researchers entered the data into tables in Excel and the percentages were calculated using Excel formulas. The percentages calculated through Excel are reflected in the results section of this study. The results section also includes results graphs and tables created with the percentages calculated in Excel.

Results
Color Association/Perception of Beverages
The panelists reported the following responses when polled; 37.2% said they perceived the light yellow to be the sweetest, 30.2% perceived the dark yellow to be the sweetest, 2.3% chose the chartreuse, 7.0% chose the dark chartreuse, and 18.6% chose the emerald as the sweetest. (Graph below.)

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Sweetest Beverage Perception Light

19.51% 7.32% 2.44% 31.71% 39.02%

Yellow Dark Yellow

With regards to sourness the panelists gave the following responses; 27.9% perceived the light yellow to be the sourest, 16.3% perceived the dark yellow to be the most sour, 14% said chartreuse, 25.6% responded with the dark chartreuse, and 11.6% perceived the emerald to be the sourest beverage. (Graph below.)

Sourest Beverage Perception

12% 27% 15% 29% Light Yellow Dark Yellow 17% Chartreuse

With regards to which beverage the panelists perceived to be the most artificial the panelists gave the following responses; 2.3% perceived the light yellow to be the most artificial, 11.6% perceived the dark yellow to be the most artificial, 2.3% said chartreuse, 2.3% responded with the dark chartreuse, and 76.7% perceived the emerald to be the most artificial beverage. (Graph below.)

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Most Artificial Beverage Perception

3% 2% 12% 2% Light Yellow Dark Yellow Chartreuse 81% Dark Chartreuse Emrald

With regards to which beverage appeared to be the most natural the panelists gave the following responses; 88.4% perceived the light yellow to be the most natural, 0.0% perceived the dark yellow to be the most natural, 2.3% said chartreuse, 0.0% responded with the dark chartreuse, and 4.7% perceived the emerald to be the most natural beverage. (Graph below.)

Most Natural Beverage Perception

2% 0% 0% 5% Light Yellow Dark Yellow Chartreuse Dark Chartreuse 93% Emrald

With regards to beverage preference the panelists gave the following responses; 67.4% would prefer to drink the light yellow, 7.0% would prefer the dark yellow, 11.6% said chartreuse, 4.7% responded with the dark chartreuse, and 4.7% said they would prefer to drink the emerald colored beverage. (Graph below.)

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Most Preferable Beverage Perception

5% 5% Light Yellow 12% 7% 71% Dark Yellow Chartreuse Dark Chartreuse Emrald

N = 43

With regards to which beverage the panelists disliked the most the panelists gave the following responses; 7.0% would most dislike to drink the light yellow, 18.6% most disliked the dark yellow, 2.3% said chartreuse, 7.0% responded with the dark chartreuse, and 60.5% said they disliked the emerald colored beverage. (Graph below.)

Most Disliked Beverage Perception

7% 20% 63% 7% 3% Light Yellow Dark Yellow Chartreuse Dark Chartreuse Emrald

N = 43

With regards to the temperate the panelists would drink the colored beverages the panelists gave the following responses; 95.3% would prefer to drink the light yellow cold and 11.6% would drink it tepid, 95.3% would prefer to drink the dark yellow cold, 2.3% would drink it hot, and 7.0% would drink it tepid. The panelists reported that 95.3% would drink the

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chartreuse cold, and 2.3% would drink it warm. Dark chartreuse would be drank by 95.3% of the panelists cold, 2.3% warm, and the dark chartreuse 2.3% hot and 95.3% cold. (Graphs below.)

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Light Yellow Temperatures Would Drink

0% 11% 0% Cold Hot Warm 89%

Dark Yellow Temperatures Would Drink 2%

0% 7% Cold Hot Warm 91%

N = 43

Tepid

N = 43

Tepid

Emrald Temperatures Would Drink

2% 0% 0% Cold Hot Warm 98% Tepid

Chartreuse Temperatures Would Drink

0% 2% 0% Cold Hot Warm 98% Tepid

N = 43

N = 43

Dark Chartreuse Temperatures Would Drink

0% 2% 0% Cold Hot Warm 98% Tepid

N = 43

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With regards to whether or not the panelists would drink the different colored beverages the panelists gave the following responses; 81.4% would drink the light yellow and 14.0% would not, 46.5% would drink the dark yellow and 48.8% would not, 58.1% would drink the chartreuse and 37.2% would not, 37.2% would drink the dark chartreuse and 58.1% would not, and 25.6% said they would drink the emerald colored beverage while 69.8% said they would not. (Graphs below.)

Percent Who Would Drink Dark Yellow

49% 51% Yes No

Percent Who Would Drink Chartreuse

39% 61% Yes No

N = 43

N = 43

Percent Who Would Drink Emrald

27%

N = 43
73%

Yes No

Percent Who Would Drink Dark Chartreuse

N = 43
61% 39% Yes No

Percent Who Would Drink Light Yellow

15% Yes 85% No

N =43

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Pair Comparison Test The paired comparison test consisted of two samples. The samples were labeled 635T1 & 573T2. When asked to choose which sample was the sourest, 100% of the panelists chose sample 573T2. Triangle Test The panelists were asked to pick from three samples of apple juice the one that was not like the other two out of 112H9, 777C1, and 542E2, 96% picked the correct answer while 2% picked 542E2 and 2% picked 777C1.

Triangle Test
2% 2%

112H9 777c1 542E2 96%

N = 43

Duo-Trio Test The panelists were asked to pick one cookie out of the three samples that was different from the other two, 98% picked the correct cookie 6104, 2% picked 1108, and 0% picked 8175. After being polled for the distinct characteristic that each panelist believed to make the sample cookie they chose different from the other two, the most common four responses were taste 14.3%, stale 26.2%, harder 14.3%, and crunchiness 11.9%. (Graphs below.)

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Standard Cookie Differences

Percent Chosen 30.0% 25.0% 20.0% 15.0% 10.0% 5.0% 0.0%

Cookie Sample Chosen

2% 0% 8175 6104 98% 1108

N = 42 N = 42
Differences

Rating Test The panelists rated two samples of apple juice (420M & S723) and asked to rate them from least sour (1) to most sour (7.) When rating 420M 2.3% gave it a 2, 2.3% said 4, 11.6% said 5, 62.8% said 6, and 20.9% gave it a 7. When rating S723 58.1% said 1, 41.9% and said 2. (Graphs below.)

Sourness Rating
Percent Chosen Percent Chosen 100.0% 50.0% 0.0% 1 2 3 4 5 6 7 Sourness Level Sourness 100.0% 50.0% 0.0%

Sourness

1 2 3 4 5 6 7 Sourness Level

Sourness

N = 43

N = 43

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Descriptive Test (Goldfish) The panelists described the goldfish appearance with the follow three most common adjectives; 31% said golden-brown, 26% said dry, and 9.5% said rounded. (Graph below.)

Goldfish Appearance
Percent Chosen 40.0% 20.0% 0.0% Symmetrical Assymetrical Rounded Dry Golden-brown Light brown Smooth Puffy Dull Rough Light brown Glossy Fine

Grainy

Appearances

N = 42

Appearance

Flavor When polled for their description of the flavor of the goldfish 100% said salty. Texture The panelists top responses included crisp 43%, crunchy 50%, and hard, gritty, and mealy with 2.3% each. (Graph below.)

Goldfish Texture
Crisp Flaky 0% Thin Hard 3% 2% 2% Chewy Gritty Crunchy Mealy

43% 50%

N = 42
0%

0%

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Aroma With regards to aroma of the goldfish the panelists gave the following three most common responses; 78.6% said flavery, 9.5% said spicy, and 7.1% said none. (Graph below.)

Goldfish Aroma
Spicy Flowery Burnt Flavery 0% 7% Sweet Fruity 9% 0% 5% 0% 0% 79% Nothing None

N = 42

Consistency With regards to the consistency of the goldfish the panelists gave the following top three responses; 66.7% said cheesy, 23.8% said thin, and 7.1% said thick. (Graph below.)

Goldfish Consistency
Brittle Chewy Thin Rubbery 0% 0% 7% 24% 0% 2% 67% Viscous Cheezy 0% Thick Gummy

N = 42

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Mouthfeel Twenty two of the panelists were polled on mouthfeel and gave the following most common responses; 68.2% said crunchy, 13.6% said gritty, and 18.2% said crisp. (Graph below.)

Goldfish Mouthfeel
Crisp Sticky Slimy Gritty 0% 18% 14% 68% 0% 0% 0% Slick Crunchy Smooth

Raisin Appearance With regards to the appearance of the raisins the panelists gave the following top three responses; 36% said dry, 29% said rough, and 9.5% said for each asymmetrical and dark.

Raisin Appearance
Assymetrical Shiny Puffy 2% 2% Smooth Dry Dark 10% 0% 0% 9% Sunken Rough Glossy 7% 0% 0% 29% 5% Sticky Dull Golden brown

N = 42

36%

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Raisin Flavor With regards to the flavor of the raisins the panelists gave the following top three responses; 52.4% said sweet, 33.3% said fruity, and 9.5% said bitter. (Graph below.)

Raisin Flavor
Sweet Bitter Sour Flowery 0% 2% Fruity 2% Nutty Pasty Musky

33% 53% 0% 10% 0%

N = 42

Raisin Texture With regards to the texture of the raisins the panelists gave the following top three responses; 40% said chewy, 24% said gummy, and 14% said gritty. (Graph below.)

Raisin Texture
Rough Lumpy Gritty Firm 2% Gelitnous Crunchy 2% 0% 0% 10% Rubbery Tender 2% 14% 0% 5% 24% Gummy Moist Chewy

41%

N = 42

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Raisin Aroma With regards to the flavor of the raisins the panelists gave the following top three responses; 73.8% said fruity, 21.4% said sweet, and 2.4% said flavery. (Graph below.)

Raisin Aroma
Spicy Flavery Burnt Sweet Sour Flowery Fruity Nothing 0% 0% 2% 0% 22% 2% 74% 0%

N = 42

Raisin Consistency With regards to the consistency of the raisins the panelists gave the following top three responses; 64.3% said gummy, 16.7% said rubbery, and 11.9% said thin. (Graph below.)

Raisin Consistency
Brittle Chewy Thin Rubbery 0% 0% 12% 17% 64% 0% 7% Viscous Thick Gummy

N = 42

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Raisin Mouthfeel Twenty two panelists were polled for mouthfeel. With regards to the mouthfeel of the raisins the panelists gave the following top three responses; 59.1% said sticky, 22.7% said gritty, and 9.1% said slimy. (Graph below.)

Raisin Mouthfeel
Crisp Sticky Smily 0% Gritty 0% 5% 4% Slick Crunchy Smooth

23% 9% 59%

Almond Appearance With regards to the appearance of the almonds the panelists gave the following top three responses; 32% said golden-brown, 17% said dry, and 15% said light brown. (Graph below.)

Almond Appearance
Rounded Rough Symmetrical 5% Dry Smooth Grainy 2% 2% 10% 15% 32% Golden-brown Dull Sticky 5% 2% 5% 17% Light brown Assymetrical

5%

N = 41

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Almond Flavor With regards to the flavor of the almonds the panelists gave the following top three responses; 87.8% said nutty, 9.8% said flat, and 2.4% said sweet. (Graph below.)

Almond Flavor
Flat Nutty Bitter 0% Salty Stale 2% 10% Rancid Sweet 0% 0%

0%

N = 41

88%

Almond Texture With regards to the texture of the almonds the panelists gave the following top three responses; 41% said hard, 27% said crunchy, and 20% said firm. (Graph below.)

Almond Texture
Rubbery Velvety Chewy 2% Crisp 0% Rough 2% Hard 3% 0% 0% Firm 2% Crunchy 2% Gritty Mealy Tender

27% 42%

N = 41

20%

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Almond Aroma With regards to the aroma of the almonds the panelists gave the following top three responses; 41.5% said none, 26.8% said flavery, and 17.1% said fruity. (Graph below.)

Almond Aroma
Spicy Burnt Sweet Sour Flowery 0% 7% 27% 17% 5% Fruity None Flavery

2%

0%

42%

N = 41

Almond Consistency With regards to the consistency of the almonds the panelists gave the following top three responses; 90.2% said thick, 4.9% said butter, and 2.4% said thin and rubbery. (Graph below.)

Almond Consistency
Butter Chewy Thin Rubbery 0% 0% 5% Viscous 3% 2% Thick Gummy

0%

N = 41

90%

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Almond Mouthfeel Twenty two panelists were polled on the mouthfeel of the almonds. With regards to the mouthfeel of the almonds the panelists gave the following top three responses; 77.3% said crunchy, 13.6% said gritty, and 4.5% said crisp and smooth. (Graph below.)

Almond Mouthfeel
Crisp Sticky Slimy Gritty 5% Slick 0% 0% Crunchy Smooth 4% 0% 14%

77%

Marshmallow Appearance With regards to the appearance of the marshmallows the panelists gave the following top three responses; 38% said puffy, 33% said rounded, and 9.5% said symmetrical. (Graph below.)

Marshmallow Appearance
Symmetical Smooth Puffy Dull 2% 5% 0% 7% 10% Rounded Dry Creamy Fine

33%

38%

N = 42

5%

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Marshmallow Flavor With regards to the flavor of the marshmallows the panelists gave the following top responses; 97.6% said sweet and 2.4% said pasty. (Graph below.)

Marshmallow Flavor
Flat Sweet 0% Floury Pasty 2% 0%

98%

N = 42

Marshmallow Texture With regards to the texture of the marshmallows the panelists gave the following top three responses; 36% said springy, 19% said velvety, and 12% said chewy. (Graph below.)

Marshmallow Texture
Velvety Crisp Springy Rubbery 2% 2% 5% 12% 7% 7% 19% Gummy Gelatinized Tender Rough Chewy Moist

N= 42

0%

10%

36%

Marshmallow Aroma

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With regards to the aroma of the marshmallows the panelists gave the following top responses; 97.6% said sweet and 2.4% said flowery. (Graph below.)

Marshmallow Aroma
100.0% 50.0% 0.0% 0.0% Spicy 0.0% 0.0% Burnt Sweet Sour 2.4% Flowery 0.0% Nothing 0.0% Fruity 97.6%

N = 42

Marshmallow Aroma

Marshmallow Consistency With regards to the consistency of the marshmallows the panelists gave the following top three responses; 78.6% said gummy, 11.9% said rubbery, and 4.8% said thick. (Graph below.)

Marshmallow Consistency
Brittle Chewy Thin Rubbery 0% Viscous 0% Butter 2% 0% 5% 2% Thick Gummy

12%

N = 42

79%

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Marshmallow Mouthfeel Twenty two panelists were polled on the mouthfeel of the marshmallows.With regards to the appearance of the marshmallows the panelists gave the following top three responses; 63.6% said smooth, 27.3% said sticky, followed by slimy and gritty both with 4.5%. (Graph below.)

Marshmallow Mouthfeel
Crisp Sticky Slimy Gritty 0% 27% Slick Crunchy Smooth

64%

4% 0% 0%

5%

Ranking Test The sample 495P2 was ranked on a sourness level 1 (most sour) to 5 (least sour) and 95.3% of the panelists ranked it a 5 and 4.7% of the panelists ranked it a 4. (Graph below.)
100.0% 0.0% 0.0% 1 Most sour 0.0% 2 0.0% 3

95.3% 4.7% 4 5 Least sour

N = 43

Sourness

The sample 495P2 was ranked on a preference scale of 1 (most preferred) to 5 (least

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preferred) and 60.5% of the panelists ranked it a 1, 20.9% said 2, 14.0% said 3, 2.3% said 4, and 2.3% said 5. (Graph below.)
100.0% 0.0% 60.5%

20.9% 14.0% 3

2.3% 4

2.3% 5 Least Preferred

Most 2 Preferred

N = 43

Preference

The sample 543K8 was ranked on a sourness scale of 1 (most sour) to 5 (least sour) and 2.3% of the panelists ranked it a 2, 4.7% said 3, 90.7% said 4, and 4.7% said 5. (Graph below.)

Sourness
100.0% 0.0% 0.0% 2.3% 4.7% 90.7% 1 Most 2 sour 3 4 4.7% 5 Least sour

N = 43

Sourness

The sample 543K8 was ranked on a preference scale of 1 (most preferred) to 5 (least preferred) and 7.0% of the panelists ranked it a 1, 62.8% said 2, 18.6% said 4, and 11.6% said 5. (Graph below.)

Preference
100.0% 0.0% 7.0% 62.8% 0.0% 3 18.6% 4 11.6% 2 1 Most proferred

5 Least preferred

N = 43

Preference

The sample 695F8 was ranked on a sourness scale of 1 (most sour) to 5 (least sour) and

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95.3% of the panelists ranked it a 3 and 4.7% said 4. (Graph below.)

Sourness
100.0% 0.0% 0.0% 0.0% 95.3% 4.7% 3 4 0.0% 2 1 Most Sour

5 Least sour

N = 43

Sourness

The sample 695F8 was ranked on a preference scale of 1 (most preferred) to 5 (least preferred) and 9.3% of the panelists ranked it a 1, 14.0% said 2, 74.4% said 3, and 2.3% said 5. (Graph below.)

Preference
100.0% 0.0% 9.3%14.0% 74.4% 1 Most 2 preferred 3 0.0% 4 2.3% 5 Least preferred

N = 43

Preference

The sample 192L3 was ranked on a sourness scale of 1 (most sour) to 5 (least sour) and 9.3% of the panelists ranked it a 1 and 88.4% said 2. (Graph below.)

Sourness
100.0% 9.3% 0.0% 1 Most Sour 2 0.0% 3 0.0% 4 5 Least sour 0.0% 88.4%

N = 43

Sourness

The sample 192L3 was ranked on a preference scale of 1 (most preferred) to 5 (least

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preferred) and 20.9% of the panelists ranked it a 1, 7.0% said 3, 67.4% said 4, and 88.4% said 5. (Graph below.)

Preference
100.0% 0.0% 20.9%0.0% 7.0% 67.4% 3 4 4.7% 5 Least preferred 1 Most 2 preferred

N = 43
Preference

The sample 555D7 was ranked on a sourness scale of 1 (most sour) to 5 (least sour) and 90.7% of the panelists ranked it a 1 and 9.3% said 2. (Graph below.)

Sourness
90.7% 100.0% 0.0% 1 Most Sour 2 9.3% 0.0% 3 0.0% 4 0.0% 5 Least sour

N = 43

Sourness

The sample 555D7 was ranked on a preference scale of 1 (most preferred) to 5 (least preferred) and 2.3% of the panelists ranked it a 1, 2.3% said 2, 4.7% said 3, 11.6% said 4, and 79.1% said 5. (Graph below.)
100.0% 0.0% 2.3% 2.3% 4.7% 1 Most 2 preferred 3 79.1%

11.6% 4

5 Least preferred

N = 43

Preference

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Discussion
Beverage Association/color perception

The beverage association test explored the idea that the color of a beverage can be linked to how the consumer perceives the beverage. Similarly to D. A. Zellner and P. Durlach (2002 & 2003) we found this to be the case. Although D. A. Zellner and P. Durlach looked at the colors of beverages in relation to whether or not they were perceived as refreshing in our study 88.4% of panelists ranked the light yellow beverage (the lightest color beverage on display) and appearing to be the most natural. When asked to choose which colored beverage appeared to be the most artificial out of the light yellow, dark yellow, chartreuse, dark chartreuse, and emerald, 76.7% said the emerald color (the darkest color beverage on display) appeared to be the most artificial to them. Though many other questions were asked (would you drink the beverage yes/no, what temperature would you drink the beverage cold/hot/warm/tepid, which is the most sweet/sour, and most preferable/dislike) these questions did not yield responses that showed specific information about the color of a beverage affecting a consumers decision but according to the results for the most artificial and most natural questions, it seems there is certainly a correlation between the color of a beverage and certain perceptions made by the consumer. It should be noted that the responses for these polls were counted by the hand raising of

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the participants. Participants were asked to raise their hands for their choices along with other participants and this may have influenced some responses. In the future I would recommend polling each participant separately or having the participants write down their responses and then having the responses collected. Additionally, the colored beverages were in semi-small containers at the front of the lab and the panelists sat in straight rows towards the back of the lab. I would also recommend rearranging the seating of the participants for better viewing.

Paired comparison The paired comparison test consisted of two samples 635T1 and 573T2. The paired comparison test is a difference test which according to M.M. Meilgaard, G.V. Civille, and T. Carr (2007) exists only to determine if there is a difference between two samples. According to the results for this test the panelists were able to correctly identified 573T2 as the sample with the greatest sour intensity level. It should be noted that the responses for these polls were counted by the hand raising of the participants. Participants were asked to raise their hands for their choices along with other participants and this may have influenced some responses. In the future I would recommend polling each participant separately or having the participants write down their responses and then having the responses collected. Additionally, although the samples were coded, same 1 ended with a 1 and sample 2 ended with a 2. This may unintentionally lead the panelists to believe that there is already a ranking in place. In the future I would recommend not ending a

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coded sample number with sequential numbers, perhaps only ending with letters, or always ending with the same number to avoid leading participants in their responses. Furthermore, the samples were retrieved by only one participant at the front of each row of participants. This set up leaves room for error in the placement and labeling of the samples. I would suggest that in the future the retrieving/labeling/placement of samples be completed by those conducting the experiment to ensure the smallest room for error.

Triangle Test

The triangle test is a difference test in which participants are asked to find the one sample out of three samples that is different from the other two. The participants were given three samples coded 112H9, 777C1, and 542E2 and asked to find the two samples that had the same level of sourness and which one had a different level of sourness. The panelists gave the correct response 95.3% of the time. It should be noted that the responses for these polls were counted by the hand raising of the participants. Participants were asked to raise their hands for their choices along with other participants and this may have influenced some responses. In the future I would recommend polling each participant separately or having the participants write down their responses and then having the responses collected. Additionally, the samples were retrieved by only one participant at the front of each row of participants. This set up leaves room for error in the

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placement and labeling of the samples. I would suggest that in the future the retrieving/labeling/placement of samples be completed by those conducting the experiment to ensure the smallest room for error.

Ranking Test

The ranking test is a type of difference test. Panelists are given samples and asked to rank them based on a characteristic specified by the researchers. However, this test also had a descriptive element, panelists were asked to choose which samples they preferred. According to M.A. Drake (2007) the panelists in descriptive tests are typically trained anywhere from a few hours to hundreds of hours to be able to describe food sample characteristics and should be able to produce results analogous to instrumental data (Drake, 2007.) For our ranking test the panelists were given five samples (495P2, 543K8, 695F8, 192L3, and 555D7) of apple juice with different sourness levels and asked to rank them on a sourness scale of 1 (most sour) to 5 (least sour) and were asked to rank the same five samples on a preference scale of 1 (most preferred) to 5 (least preferred.) Almost all five samples received similar ranking patterns in the numbers assigned to sourness but the similarities in the ranking patterns decreased when it came to ranking their preference. It should be noted that the responses for these polls were counted by the hand raising of the participants. Participants were asked to raise their hands for their choices along with other

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participants and this may have influenced some responses. In the future I would recommend polling each participant separately or having the participants write down their responses and then having the responses collected. Additionally, the samples were retrieved by only one participant at the front of each row of participants. This set up leaves room for error in the placement and labeling of the samples. I would suggest that in the future the retrieving/labeling/placement of samples be completed by those conducting the experiment to ensure the smallest room for error. Furthermore, according to M.A. Drake (2007) panels should be trained before participating in a descriptive study. It should be noted that the panelists in this study were not trained.

Duo-Trio Test The duo-trio test is a difference test. A standard sample is given to the panelists along with two other samples and the panelists are asked to find the sample that is different from the standard. For the duo-trio test preformed in this study the panelists were given a standard vanilla wafer and then two other vanilla wafer samples. The three samples (8175, 6104, and 1108) and 97.6% of the panelists chose the correct sample. Following the identification of the sample that was different from the standard and panelists were also asked to choose one word to describe why they selected the sample they selected. According to M.A. Drake (2007) the duo-trio test is one of the easiest and most common sensory evaluation tests used. It should be noted that the responses for these polls were counted by the hand raising of

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the participants. Participants were asked to raise their hands for their choices along with other participants and this may have influenced some responses. In the future I would recommend polling each participant separately or having the participants write down their responses and then having the responses collected. Additionally, the samples were given to the panelists from unlabeled serving trays. Although the distributors of the cookie samples verbally told the panelists which sample they were receiving, the panelists may have mixed up the samples. This approach leaves room for error in the placement and labeling of the samples. I would suggest that in the future the retrieving/labeling/placement of samples be clearly marked when given to the panelists, perhaps on a labeled napkin to ensure the smallest room for error.

Rating Test The rating test in this study consisted of (420M and S723.) The panelists were given the two samples simultaneously and asked to rank them on a sourness scale of 1 (most sour) and 7 (least sour.) Although the responses did range, 420M received a total of 83.7% between 6 and 7 and S723 received 100% between 1 and 2. The rates did vary but slightly. The panelists were able to correctly identify 420M as the sourest sample and S723 as the less sour sample. It should be noted that the responses for these polls were counted by the hand raising of the participants. Participants were asked to raise their hands for their choices along with other participants and this may have influenced some responses. In the future I would recommend polling each participant separately or having the participants write down their responses and

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then having the responses collected. Additionally, the samples were retrieved by only one participant at the front of each row of participants. This set up leaves room for error in the placement and labeling of the samples. I would suggest that in the future the retrieving/labeling/placement of samples be completed by those conducting the experiment to ensure the smallest room for error. Furthermore, I would also suggest giving a chart to the panelists with pictures/depictions of what each number on the sourness scale would correspond to. This may create less variability in responses.

Descriptive Test The panelists were give four different snack samples of 2 marshmallows, 2 raisins, 2 almonds, and 2 goldfish and asked to describe their characteristics of appearance, flavor, aroma, texture, consistency, and mouthfeel. The results did show some similarity patterns for describing characteristics for example, 50% of panelists would agree that the texture of goldfish is crunchy, 38% would agree that the appearance of goldfish is golden-brown, and 78.6% would agree that goldfish are flavery there was also a large variation in responses. For example, when asked to describe the appearance of the almond sample the highest percent agreement was 32% for golden-brown but all the describing words used after that had 17% agreement all the way down to 2.4% agreement. Again, according to M.A. Drake (2007) panels used for descriptive testing should be trained to do so and the lack of training the panelists in this study had may have contributed to the large variation in the descriptive terms selected.

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It should be noted that the responses for these polls were counted by the hand raising of the participants. Participants were asked to raise their hands for their choices along with other participants and this may have influenced some responses. In the future I would recommend polling each participant separately or having the participants write down their responses and then having the responses collected. Additionally, it should be noted that the panelists in this study were not trained. For future reproductions of this research I would suggest training the panelists before conducting the descriptive study.

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References
Anonymous, . (2003). Colors on parade. Beverage Industry, 94(8), 41-40. Beathard, K., Walter, J., & Brown, A. (2011).Understanding food, principles and preparation lab manual. (pp. 1-13). New York: Wadworth Publishing. Benassi, M. , Barth, M. , Lencioni, C. , Ferreira, E. , & Bastos, D. (2009). Descriptive sensory analysis and acceptance of stingless bee honey.Food Science and Technology International, 15(3), 251-258. Drake, M. (2007). Invited review: Sensory analysis of dairy foods.Journal of Dairy Science, 90(11), 4925-4937. Fuhrman, E. (2009). Colors with a natural appeal. Beverage Industry,100(11), 46-50. M.M. Meilgaard, G.V. Civille, T. Carr Overall difference tests: Does a sensory difference exist between samples? Sensory Evaluation Techniques (4th ed) CRC Press, New York, NY (2007) pages 63104 Zellner, D. , & Durlach, P. (2002). What is refreshing? an investigation of the color and other sensory attributes of refreshing foods and beverages.Appetite, 39(2), 185.

Zellner, D. , & Durlach, P. (2003). Effect of color on expected and experienced refreshment, intensity, and liking of beverages. The American Journal of Psychology, 116(4), 633-647.

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