How do we test and describe how food looks, smells, tastes and feels?
Sensory evaluation: the senses used to judge food, sensory descriptors, the main sensory testing methods (preference, discrimination and ranking tests), and how to set up a fair, valid sensory test.
A focused answer on sensory evaluation for OCR GCSE Food Preparation and Nutrition (J309), covering the senses and descriptors used to judge food, the main sensory testing methods (preference, discrimination, ranking), and how to run a fair, valid test.
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What this dot point is asking
OCR wants you to know how food is judged by the senses, the descriptors used, the main sensory testing methods, and how to set up a fair and valid test. Sensory evaluation is used in product development and is part of the NEA.
The senses and descriptors
The main testing methods
These suit different aims: use a preference test to find a favourite, a discrimination test to check whether a change (such as reducing sugar or salt) is noticeable, and a ranking test to order samples on a single quality.
Setting up a fair, valid test
Recording and presenting results
Results are recorded on a chart and often displayed on a star diagram (a profiling chart with a spoke for each quality such as appearance, aroma, taste and texture), a bar chart or a ranking table, making it easy to compare samples and draw a conclusion.
Try this
Q1. Name the sensory test used to find out whether testers can tell two samples apart. [1 mark]
- Cue. A discrimination test (for example a triangle test).
Q2. Give two ways to make a sensory test fair. [2 marks]
- Cue. Any two of: code the samples, serve equal amounts at the same temperature in identical containers, test testers separately, give a palate cleanser between samples.
Exam-style practice questions
Practice questions written in the style of OCR exam questions on this dot point, with worked answer explainers. The year tag is the paper they imitate, not the source.
OCR 20196 marksDescribe how you would carry out a fair sensory test to compare two recipes for a tomato soup, and explain how you would record the results.Show worked answer →
A 6-mark free-response question.
Set up a fair test: give each soup a random code (not the recipe name) so testers are not biased; serve equal amounts at the same temperature in identical containers; test in separate booths or quietly so testers do not influence each other; give water and a plain cracker to clear the palate between samples; and use enough testers.
Choose a method to suit the aim: a preference test (which do you prefer) to find the favourite, or a rating test scoring each soup for appearance, aroma, taste, texture and overall acceptability. Record the results on a chart and display them on a star diagram (a profiling chart) or bar chart, then draw a conclusion about which recipe is better and why.
Top-band answers (5 to 6 marks) describe several fairness controls, a suitable method, and a clear way to record and present the results.
OCR 20204 marksExplain the difference between a preference test and a discrimination test in sensory evaluation.Show worked answer →
A 4-mark structured question.
A preference test finds out what people like: testers say which sample they prefer, or rate samples for liking, for example a paired preference test (which of two do you prefer) or a hedonic rating scale.
A discrimination test finds out whether people can tell samples apart: for example a triangle test, where testers are given three samples (two the same, one different) and must pick the odd one out. It is used to check whether a change (such as reducing sugar) is noticeable.
Markers reward preference tests being about liking (which do you prefer) and discrimination tests being about detecting a difference (triangle test, odd one out).
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