LAB REPORT SENSORIAL EVALUATION BF4522E (724580)

  HANOI UNIVERSITY OF SCIENCE AND TECHNOLOGY SCHOOL OF BIOLOGY & FOOD TECHNOLOGY   LAB REPORT SENSORIAL EVALUATION BF4522E (724580) Group: No Student name Student ID HANOI, 12/2022 TABLE OF CONTENTS    Practice 3: Descriptive test (profile) Purpose Principle Procedure ● ● 3.1 Milk Biscuit 3.2 Milk Candy Result Practice 4: Food sensory analysis by rating method based on TCVN 3215-79 Purpose Principle Procedure ● ● 3.1 Milk Biscuit 3.2 Milk Candy Result PRACTICE   DESCRIPTIVE TESTS (PROFILE) 1.Purpose ● Determine the nature and intensity of the products’ differences 2.Principle  Descriptive tests (or profiles) include or more samples and panelists are required to identify whether there is a difference in a specific sensory property between these samples and how is the magnitude of this difference This test is used after we know the samples are different and we want to know the character of this difference This test requires steps: ● Select the properties that need to evaluate; ● Conduct preliminary tests so that we can agree on how to use the given intensity scale ● Evaluate the intensity of selected properties The person in charge of the experiment or the leader of each experimental group records the scores given by each member and calculates the average value for each sample for each criterion.This average value is then presented on the line chart or  spider web chart The results table is used to calculate the significant difference  between samples: by t-test (in case of criterion) or F-test (in case of all criteria) 3.Procedure 3.1 Materials: (15 panelists) -30 dishes -30 biscuits (15 type A and 15 type B) -30 candies (15 type A and 15 type B) -30 cups of water  3.2 Milk biscuit  - Prepare 30 dishes including (15 dishes coded A and 15 dishes coded B)   -There are types of milk biscuit from different brands, biscuit’s packages need to be removed in oder to avoid supposing from participants -Participants are guilded to know the test procedure and how to fill in the answer sheet Criteria includes: A Apperance and condition: Color, Shape, Brittleness, Elasticity B Aroma: Characteristics candy smell, Caramel smell, Sour smell C Flavour: Crispness,Melting in the mouth, Burning taste, Rancidity taste, Musty taste, Sweetness, Dusty taste -Each participant receives a set including a dish of sample A and a dish of sample B, and a cup of water to refresh their taste -Participants try each sample, then evaluate the score (1-9) and fill in the answer sheet -Answer sheet are collected to be analysed 3.3 Milk candy - Prepare 30 dishes including (15 dishes coded A and 15 dishes coded B) -There are types of milk candy from different brands, candy’s packages need to be removed in oder to avoid supposing from participants -Participants are guilded to know the test procedure and how to fill in the answer sheet The criteria includes: A Apperance and condition: Color, Shape, Brittleness, Elasticity B Aroma: Characteristics candy smell, Caramel smell, Sour smell C Flavour: Crispness,Melting in the mouth, Burning taste, Rancidity taste, Musty taste, Sweetness, Dusty taste -Each participant has a set including a dish of sample A and a dish of sample B, and a cup of water to refresh their taste -Participants try each sample, then evaluate the score (1-9) and fill in the answer sheet -Answer sheet are collected to be analysed 4.Result      Product: Milk biscuit  Data processing -  Number of panelists: 15 a Results for sample A T T T T4  A Appearance and condition Color T T6 Shape 8 Crispness 8 6 9 7 Criterion  B Aroma Characteristi c biscuit smell Buttery smell  Scores of each member  T7 T T9 T1 T1 5 5 5 5 5 5 Burning smell Floury smell 7 Musty smell 2 1 C Flavor   Crispness 6 T1 T1 T1 T1 Av g 5 4.4 5.4 5.4 4.4 6.4 5.7 4.2 6.4 8.5 6.4 7.2 6.5 3.8 7 5.5 6.5 6.3 5.4 6.2 6.6 7.4 8.4 6.9 5 5 7 5.5 3.5 6.4 8.8 6.0 5.4 3.5 6.4 3.7 3.5 4.5 6.4 2.4 4.5 3.4 1 1 1.9 5 4.4 6 6.2 5.4 7.5 6.8 6.2 5.1 5.4 1 3.4 5 5 3.5 1 1 1.6 6.6 4.2 5.7 6.2 2.8 1 4.2 2.4 T1 T1 T1 T1 Av g Melting in the mouth Stickiness 5 1 Rancidity taste Sweetness 1 1 6 Saltiness 3 Dusty taste 1 1 1 T T6 b Results for sample B T T T T4  A Appearance and condition Color Shape 8 Crispness Criterion  B Aroma Characteristi c biscuit smell 8 8  Scores of each member  T7 T8 T9 T1 T1 8 5 7 8 6.2 7.2 6.5 7.4 7.6 6.8 3.5 5.5 7.2 5.4 7.8 6.6 5.5 7.2 8.5 7.4 7.5 7.7 4.8 5.2 4.6 5.4 6.2 5.7   Buttery smell 6 5 5 5 5 Burning smell Floury smell 3 Musty smell 2 1 C Flavor   Crispness 8 8 Melting in the mouth Stickiness 3 1 Rancidity taste Sweetness 1 1 Saltiness Dusty taste 1 1 6 1 1 Result performance Line graph Spider web graph 2 3.5 2.5 6 5.4 5.4 5.0 3.8 2.5 2 4.4 3.2 3.0 5.2 3.4 5.2 2.4 4.3 2.2 1 1 1.6 5 4 7.5 8 7.4 3.6 6.4 5.5 4.4 3.2 5 1 2.9 1 2.8 1 1.5 4.2 7.5 6.4 6.5 5.5 2.6 1 5.4 2.6 6      Product: Milk candy Data processing -  Number of panelists: 15 a Results for sample A  Scores of each member  Criterion T T T T T T6 T T8 T9 T1 T1 T1 T1 T1 T1 Av g 6 6 4.4 6.4 7.4 6.6 7 4.4 5.4 7.4 4.2 6.4 5 4.8 7.4 7 4.8 4.8 3.5 7.4 8.5 4.9  A Appearance and condition Color Shape 7 Brittleness 8 Elasticity 2 Characteristi c candy smell 4 4 5 3.1 5.4 6.5 3.7 4.3 Caramel smell 5 2 4.2 6.5 3.5 3.6 Burning smell 1 1 1 3.5 3.5 1.9 Sour smell 1 1 2 1 4.5 1.8 1.8  B Aroma C Flavor   Crispness 1 1 1.8 1.3 3.2 2.3 Melting in the mouth 6 3 5 4.2 2.2 6 4.8 4.0 Burning taste 1 1 3.8 1 4.6 1.8 Rancidity taste 1 1 3.2 1 3.4 1.7 Sweetness 7 8 5.5 7.4 7 5.4 6.3 Musty taste Dusty taste 1 1 1 1 1 1 3.5 2.6 1 1 3.8 3.8 1.7 1.9 T T6 T T8 T9 T1 T1 T1 T1 T1 T1 Av g b Results for sample B  Scores of each member  Criterion T T T T4  A Appearance and condition Color 7 7 8 4.8 5.4 6.4 5.1 6.5 Shape 7 5 5.4 6.4 8.4 5.5 6.6   5 Brittleness 1 4.4 4.4 7.5 4.2 3.3 Elasticity 8 8 7 4.4 7.4 7.4 5.1 6.7 Characteristi c candy smell 7 6 5 7.4 5.3 6.2 Caramel smell 5 5 6.4 6.4 5.8 5.1 Burning smell 1 1 1 7.2 2.5 5.2 2.3 Sour smell 1 1 1 4.2 2.8 2.0  B Aroma C Flavor   Crispness 1 1 5 4.8 1.5 2.3 Melting in the mouth 7 6 5 4.5 4.4 5.6 Burning taste 1 1 4.5 1 5.2 2.0 Rancidity taste 1 1 1 1 3.8 1 4.8 1.6 Sweetness 6 3.8 5.5 4.6 6.3 Musty taste 1 1 1 1 1 1 5.5 1.6 Dusty taste 1 1 1 1 4.8 1 5.2 1.8 Result performance Line graph Spider web graph   10   PRACTICE 4: FOOD SENSORY ANALYSIS BY RATING METHOD BASED OF TCVN 3215 - 79 1.Purpose ● The rating method is used to evaluate the quality level of a product against a standard or another product of the same type on all the sensory criteria: color, taste, condition, 2.Principle  The quality condition of each criterion is assessed by scores The increase in score is the increase in quality Based on the rating method in TCVN 3215-79, scoring is on a scale from to 5, in which a score of means “defective” quality to the assessed criteria, and from to means that the defect decreases gradually The overall quality of the product is assessed on a 20-points scale  Importance Factor: Because each criterion has a different effect on the overall quality of the product, the score values for each criterion are multiplied by corresponding value called the importance factor The more important criterion has a larger importance factor The importance factors for a food product are given in advance, and the sum of the importance factors of all the criteria evaluated for a product equals  When evaluating the quality of a product following TCVN 3215-79, the quality score of a criterion is an average score (also known as the average score without an importance factor) multiple to its importance factor The result of this multiple is called the average score with an importance factor The sum of all the criteria is the overall quality score of the product This score determined the quality of the assessed  product 3.Procedure 3.1 Materials: (15 panelists) -30 dishes -30 biscuits (15 type A and 15 type B) -30 candies (15 type A and 15 type B) 11   -30 cups of water  3.2 Milk biscuit  - Prepare 30 dishes including (15 dishes coded A and 15 dishes coded B) -There are types of milk biscuit from different brands, biscuit’s packages need to be removed in oder to avoid supposing from participants -Participants are guilded to know the test procedure and how to fill in the answer sheet Criteria includes: Outside condition, Inside condition, Aroma, Taste -Each participant receives a set including a dish of sample A and a dish of sample B, and a cup of water to refresh their taste -Participants try each sample, then evaluate the score (0-5) and fill in the answer sheet -Answer sheet are collected to be analysed 3.3 Milk candy - Prepare 30 dishes including (15 dishes coded A and 15 dishes coded B) -There are types of milk candy from different brands, candy’s packages need to be removed in oder to avoid supposing from participants -Participants are guilded to know the test procedure and how to fill in the answer sheet Criteria includes: Outside condition, Inside condition, Aroma, Taste -Each participant receives a set including a dish of sample A and a dish of sample B, and a cup of water to refresh their taste -Participants try each sample, then evaluate the score (0-5) and fill in the answer sheet -Answer sheet are collected to be analysed 4.Result 12    Product: Milk biscuit  Result Scores of each member Criterion Total T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 Outside condition A 5; 5; 3; 4; 5; 5; 4; 3; 3; 3; 4; 2; 3; 3; Inside condition Aroma Taste     Average score w/o importance factor 55 55 3.67 5; 5; 4; 4; 3; 4; 5; 4; 4; 4; 3; 2; 3; 4; 59 3.93 B 5; 5; 3; 3; 4; 4; 5; 3; 4; 2; 2; 5; 4; 4; 57 A 4; 4; 4; 3; 5; 2; 4; 3; 4; 3; 3; 3; 3; 3; 53 3.53 B 2; 2; 3; 2; 3; 3; 5; 5; 4; 3; 2; 2; 4; 4; 47 3.13 4; 4; 4; 3; 4; 3; 5; 3; 3; 4; 4; 2; 2; 3; 53 3.53 A B 3; 3; 3; 4; 3; 5; 4; 4; 4; 2; 3; 3; 4; 4; Quality score : 0,8 2.936 3.93 3.80 53 Average score with importance factor 2.936 3.67 B 4; 4; 4; 3; 3; 3; 5; 4; 3; 3; 2; 5; 3; 4;   A Importance factor 3.80 0.706 0,2 0.626 7.06 3.53 7.06 - A: 14.6 - B: 14.2 Quality level of - Sample A: Medium - Sample B: Medium  Product: Milk candy Criterion Scores of each member T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 T12 T13 T14 T15 Total Outside condition A 3,3,4,4,4,3,4,4,4,3,3,3,4,3,4 53 3.53   B 4,3,5,3,5,4,4,4,4,4,4,4,3,4,3 58 3.87 Inside condition A 3,2,4,4,3,4,4,4,2,3,3,4,4,4,4 52 3.47   B 4,4,5,5,5,3,4,4,4,4,3,3,3,3,4 58 3.87 Aroma A 2,2,3,2,2,2,4,2,2,4,2,3,2,2,2 36   Taste B A 3,3,3,5,5,5,4,2,4,5,4,4,5,3,5 2,2,3,3,2,5,0,2,2,3,2,3,2,4,2   B 3,4,3,5,5,4,4,2,4,3,5,4,4,2,4 Quality score:   Quality level of Average score w/o importance factor Importance facor Average score with importance factor 0.8 2.83 3.47 2.4 0.2 0.48 60 37 2.47 0.8 4.93 56 3.73 3.09 3.87 7.47 - A:11.71 -B:15.23 -Sample A: Medium 13 -Sample B: Good