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Chapter 3 Sensory Evaluation: The Human Factor
Sometimes researchers will ask testers to use verbal labels to
rank food samples. For instance, testers might rank samples using
the labels defi nitely like, mildly like, neither like nor dislike, mildly dislike,
and defi nitely dislike. Researchers can then assign the numbers 1 to 5
to these choices when assessing test responses. See 3-9.
When a taste tester gives a food a high rating, he or she may not
need to make any other comments. However, food manufacturers may
want to know why panel members give a product a low rating. For
this reason, numerical scores are often combined with descriptive
observations. Panelists can use adjectives and descriptive phrases to
indicate that a product was too brittle, creamy, or chewy. Panelists can
describe the taste as too salty, sour, strong, or weak. These factors are
critical in the early stages of a product’s development. If researchers
do not know what is wrong with a sample, they will have a hard
time improving the product. See 3-10.
Sample Evaluation Form
Characteristics Sample #382 Sample #714 Sample #569 Sample #495
Appearance
4 4 6 5
Smooth and Pale Dark brown fl ecks Flat top, golden top
& bottom
sloped top yellowish
Texture
4 5 7 6
Tough greasy spots Moist & fl aky
Aroma
5 3 6 5
Faint Almost burnt Strong chemical
smell
Flavor 4 4 7 1
Bland Spotty, doughy Bitter aftertaste
Overall eating
quality
4 4 7 2
Comments Overkneaded Undermixed when
shortening is added
Good quality Cut out incorrectly
and too much baking
soda
3-10 These scores and comments might be typical of a taste tester who is sampling biscuits.