2. Starter Activity Around the room are 3 different types of industry sensory analysis methods. Individually read the activity sheet and complete the activity in SILENCE! Ensure you follow the instructions fully – this information will be used later in the lesson.

3. Learning Outcomes KNOW The different types of sensory testing that industry uses UNDERSTAND The purpose and methods of the sensory testing BE ABLE TO... PARTICIPATE in sensory analysis IDENTIFY and DESCRIBE the purpose of sensory testing in industry IDENTIFY and DESCRIBE the different methods of sensory testing CREATE answers to exam questions

4. What is Sensory Analysis? 1. A scientific measurement of the qualities of a product by the senses. 2. Used to trial and test products during development 3. A controlled environment to give accurate results.

5. Activity 1 What is the purpose of sensory testing (4 marks) 1. Ensure product matches the specification 2. Checks product against competitors products 3. Enables informed decisions on changes of a product if there are concerns about it’s profile 4. Tests shelf life of the products – does it match what is agreed? 5. Checks standards of the product. Is every product matching the prototype?

6. Activity 2 - How do you conduct fair tests in sensory evaluations? Testing should be in a room which is Well lit booth Free from other smells No other stimulus Food served in identical containers Equal in size Coded e.g. Sample A/ sample B or 9536/2974 Clear instructions for the tester Simple response sheet

7. Complete the table to explain why the following is required for good sensory testing... SituationReason Set in a quiet area in a separate booth Give drinkers lemon flavoured water between each sample Small equal quantities of sample Clean spoon for each sample Use of random numbers Have all charts ready at the beginning of the testing Testers know how to complete chart.

8. Activity 3- Industry sensory analysis...answers SituationReason Set in a quiet area in a separate boothTesters are not influenced by others. Can focus on product Give drinkers lemon flavoured water between each sample Cleanse the pallet Small equal quantities of sampleFair test – accurate results Clean spoon for each sampleNo contamination of samples Use of random numbersTesters are not influenced by sequence Have all charts ready at the beginning of the testing Organisation Testers know how to complete chart.Ensure completed correctly. Gives accurate and correct results

9. Industry testing booths.

10. Industry testing booths. Why do you think the lighting is altered?

11. Prototypes...... How would you describe a prototype? (DESCRIBE means to give an idea of something by talking about it’s nature or properties) You have 2 minutes to try and write a definition. A prototype is the first versions of a product often used as part of the development, testing and evaluation process.

12. APL – dips and dippers Look at one of your design ideas from an earlier lesson. How could you develop a prototype from this idea.....? Use your knowledge of development and describe how you could make appropriate changes to it.

13. Examples of sensory testing techniques...

14. Difference testing...... PURPOSE- to determine whether there are any DIFFERENCES between TWO OR MORE products. INCLUDES - Comparison testing Triangle test USES - change of ingredient Change of making process Identification of improvement Comparison against competitors product Sample1 st choice 2 nd choice 3 rd choice Scoreorder AIIIIII62 BIIII43 CIIIIIII71 DIII34

15. Paired comparison tests? PROCEDURE- Coded pairs of samples are tested for a DIFFERENCE of CHARACTERISTICS Example – which dip product do they prefer- cheese or garlic. At least SIX TESTERS are needed to make results RELIABLE Most SIMPLISTIC TEST.

16. Triangle testing Consists of THREE samples – 2 IDENTICAL/ 1 DIFFERENT Example 2 Aioli dips vs. 1 cheese dip. Testers need to IDENTIFY the DIFFERENT SAMPLE Afterwards participants can be asked to IDENTFY the DIFFERENCES USED as a QUALITY CONTROL to ensure batches are THE SAME BENEFIT- more efficient than paired comparison

17. Ranking/ hedonic test PROCEDURE- Samples given in a random order Tasters have to rank in order of preference of a specific quality ( e.g. Salty taste) Minimum of 10 testers required to give accurate results USES- to screen 1- 2 best samples from previous test  Like extremely  Like very much  Like slightly  Neither like/dislike  Dislike very much  Dislike extremely. Childs scale

18. Descriptive testing or profiling PURPOSE- gives a DETAILED EVALUATION of a products CHARACTERISTICS PROCEDURE - Testers GIVEN SENSORY DESCRIPTORS  APPEARANCE- Colourful,  ODOUR- pungent  MOUTH TEXTURE- dry, smooth  FLAVOUR-  TEXTURE- mushy SIX or more TRAINED TESTERS needed to make accurate

19. Activity 4- Using your design idea from the design task lesson Explain how this design will offer sensory appeal (4 marks ) Higher June 2007

20. Answer Different textures in filling Different texture in dipper product Use of toppings / finishing techniques Use of flavouring / dressing in both dipper and dipping product Use of aroma- herbs, spices May give examples of how ingredients give variety 4 marks - Qualified answers well explained or number of simplistic answer 2-3 marks - Qualified answer or two simplistic answers 1 mark- Simplistic answer

21. Review K What do I already know? W What do I want to know? L What have I learnt?