Test Protocol Considerations

Test Protocol Considerations - Principle of Good Sensory Practice

Transcript

1. SENSORY EVALUATI ON PRI NCI PLES OF GOOD PRACTI CE TEST PROTOCOL CONSIDERATIONS Petronela Yunia Dua Reri
2. Sample Size THE SAMPLES SHOULD APPEAR IDENTICAL If it is not possible to standardize the appearance exactly, USE A SEQUENTIAL MONADIC SERVING ORDER PYDR | Principles of Good Practice, 2019
3. Sample Serving Temperatures Samples are served at ambient temperatures should measure and record the ambient temperature during each session Samples served at non-ambient the serving temperature should be specified as well as the method of maintaining that temperature PYDR | Principles of Good Practice, 2019
4. Serving Containers THE CONTAINER THAT IS MOST CONVENIENT THE CONTAINER SHOULD NOT NEGATIVELY AFFECT THE SENSORY ATTRIBUTES OF THE PRODUCT. PYDR | Principles of Good Practice, 2019
5. Carriers refer to materials that form a base or vehicle for the food being tested A CARRIER THAT COULD POTENTIALLY MASK DIFFERENCES IS NOT RECOMMENDED In discrimination testing THE CARRIER THAT OMITTED MAY BE A MAJOR PSYCHOLOGICAL PROBLEM TO THE PANELISTS In consumer testing PYDR | Principles of Good Practice, 2019
6. Palate Cleansing PALATE CLEANSERS HOULD BE TO AID IN THE REMOVAL OF RESIDUAL MATERIALS FROM PREVIOUS SAMPLES. Table water crackers were the only palate cleanser effective across all representative foods - Lucak and Delwiche,2009 PYDR | Principles of Good Practice, 2019
7. Instructions to Panelists INSTRUCTIONS TO PANELISTS SHOULD BE VERY CLEAR AND CONCISE The instructions to technicians and staff should also be very clear and preferably should be written. PYDR | Principles of Good Practice, 2019
8. Randomization and Blind Labeling Samples should be blind labeled with random three digit codes to avoid bias Sample order should be randomized to avoid artifacts due to order of presentation PYDR | Principles of Good Practice, 2019
9. Thank You