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Name: Mechelle Ann F.

Lamata Group name: Group name

Date performed: Dec. 7, 2011 Date submitted: Dec. 14, 2011

FST 150 Sensory Evaluation of Food Products Exercise 3. Taste Threshold (Paired Test Method)

Introduction

Taste threshold is the concentration range existing below which the taste of a substance will not be detectable under any practical circumstance, and above which individuals with a normal sense of taste would readily detect the presence of the substance (Lawless and Heymann, 2010). In the paired test method, absolute threshold is being measured. This kind of threshold is defined as the lowest concentration level of a chemical stimulus that is perceivable. This quantitative value varies because it relies on the perception of the panelists. It is essential to know this kind of threshold in order to use as reference for the further laboratory exercises. Paired comparison test for simple difference where two coded samples are presented to the panelists for evaluation on simple difference There were five pairs of samples presented to each panelist, for each pair, one is water and the other is the sugar solution. The panelist must encircle the sample which contained the stimulus. The sugar solution has different molarities. The main goal of this experiment is to identify the minimum detectable concentration of sweetness. The specific objectives are: 1) To be able to determine the taste threshold for sweetness using the paired test method 2) To become familiar with the set- up of a paired test

Materials Cups for the sample Spitting cups Drinking water Tray Masking tape Pentel pen

Sucrose stock solution- Molarity (0.0004, 0.0008, 0.0016, 0.0032, 0.0064)mol/L

Method

The desired amount of the samples for the five various molarities (stated above) for 13 panelists were prepared.

Samples were served in pair with water. The order of serving each pair and within the pair of the samples were randomized .

The scoresheets were evaluated, decoded and recrded on the master sheet. the threshold for sweetness of the class using regression calculation.

A tray for each panelist containingfive pairs of samples was served.

Results

Table 1. Sucrose solution samples and the responses of the panelists Judge 1 2 3 4 5 6 7 8 9 10 11 12 A X x / x / X / X / / / X / B X X / / / X / X / / X / / C X / / / / / / / / / / / / D X / / / / / / / / / / / / E X / / / / / / / / / / / /

127 496 514 398 778 414 764 197 853 531 451 587 516 965 386 930 194 972 166 825 763 498 428 951

987 323 252 748 237 596 639 272 119 112 911 575 738 151 809 408 525 885 536 211 349 941 737 142

397 266 266 179 974 885 336 645 176 356 689 219 739 135 151 405 542 721 546 952 856 127 536 953

657 621 967 221 852 654 897 109 815 941 227 736 419 835 671 328 246 551 233 225 718 137 745 374

382 757 755 875 119 612 165 465 327 478 713 932 623 593 727 301 654 297 862 487 999 592 814 967

13 Total

359 553

/ 8

814 185

/ 9

459 156

/ 13

773 213

/ 13

142 441

/ 13

Legend: A 0.0004 mol/L B 0.0008 mol/L C 0.0016 mol/L D 0.0032 mol/L E 0.0064 mol/L X water

18 Number of Correct Responses 16 14 12 10 8 6 4 2 0 0.0004 mol/L 0.0008 mol/L 0.0016 mol/L 0.0032 mol/L 0.0064 mol/L Concentration mol/L

Figure 1. Sucrose solution concentration (mol/ L) versus the number of correct responses

As the least concentrated sucrose solution (0.0004 mol/L), sample A got the lowest number of correct determination of sweetness. Eight out of 13 panelists had correct detection of which sample contained sucrose. Nine panelists correctly identified the sucrose Sample B, with the concentration of 0.0008 mol/L. For the samples C, D and E, the panelists were able to identify all the sucrose solution samples. The threshold of the class for sweetness was calculated using regression calculation (See appendix). The sucrose concentration is the independent variable (x) while the number of correct responses is the dependent variable (y). These variables are analyzed and the slope is 2,396.84, yintercept is 2.02, y1 is 2.98, y2 is 17.36. The regression line or line of best fit is made up of two points y1

and y2. The

intersection between the graph (Fig.1) and the regression line is point (0.0032, 13), the x-

value represents the absolute threshold.

Conclusion

Sucrose solutions of lower concentrations are more difficult to distinguish than those of higher concentrations.

References Lawless, H.T., Heymann, H. Sensory Evaluation of Food, Principles and Practices. 2nd Ed. 2010. Springer. New York, London. p. 127

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