How do manufacturers test what a food product tastes, looks and feels like, and why does it have to be done fairly?
Sensory testing of food products, including the senses used, the main types of test (preference, discrimination and ranking or rating), and how testing is carried out fairly to give reliable results.
An SQA National 5 Health and Food Technology answer on sensory testing, covering the senses used, the main types of test such as preference, discrimination and ranking, and how testing is carried out fairly to give reliable results.
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What this dot point is asking
The SQA wants you to know what sensory testing is, which senses it uses, the main types of test and what each tells a developer, and how a test is carried out fairly so the results can be trusted.
What sensory testing is
The senses used are: sight (appearance, colour, shape), smell (aroma), taste (flavour, including sweet, salty, sour and bitter), touch (texture and mouthfeel, such as smooth, crunchy or chewy) and hearing (sounds such as a crisp's crunch).
The main types of test
Each test answers a different question. A discrimination test asks is there a noticeable difference? (useful after changing a recipe, for example cutting sugar). A preference test asks which do people like? A ranking or rating test asks how do the samples compare on a feature?
Making the test fair and reliable
A sensory test is only useful if it is fair, so that the result reflects the food and not how it was presented. To make it reliable:
- Serve identical samples in the same containers, coded with random numbers or letters so tasters cannot guess which is which.
- Use the same temperature and the same portion size for every sample.
- Give tasters water to sip between samples to clean the palate.
- Test in a quiet, well-lit area where tasters work on their own and cannot see or discuss each other's answers.
- Use enough tasters so a few unusual opinions do not decide the result.
Examples in context
Example 1. Choosing between two recipes. A developer with two versions of a cake uses a preference test with a hedonic scale, asking tasters to rate how much they like each. The version with the higher average score is taken forward, giving evidence for the decision.
Example 2. Building a flavour profile. A developer uses a rating test where tasters score a new sauce for sweetness, saltiness, spiciness and thickness. The profile shows whether the sauce matches the target in the specification, so it can be adjusted.
Try this
Q1. Name the sensory test used to find out whether tasters can tell a difference between samples. [1 mark]
- Cue. A discrimination test (for example a triangle test).
Q2. State one way to make sure a sensory test is fair. [1 mark]
- Cue. Use identical, randomly coded samples (also acceptable: same temperature and portion, water between samples, or independent tasters in a quiet area).
Exam-style practice questions
Practice questions written in the style of SQA exam questions on this dot point, with worked answer explainers. The year tag is the paper they imitate, not the source.
SQA N5 style4 marksDescribe two types of sensory test a developer could use, and explain what each one tells them.Show worked answer →
A 4-mark answer needs two named tests, each with what it reveals.
Test 1. A preference (or acceptability) test asks tasters which sample they like best or to rate how much they like a product, often using a hedonic scale (for example faces or a 1-to-5 scale). It tells the developer whether consumers like the product and which version is preferred.
Test 2. A discrimination test, such as a triangle test, asks whether tasters can tell a difference between samples (for example two are the same and one is different). It tells the developer whether a change to a recipe, such as cutting salt, is noticeable.
Other valid tests are ranking (placing samples in order for a feature, such as sweetness) and rating (scoring features on a profile). Markers reward each named test and a correct explanation of what it shows.
SQA N5 style3 marksExplain three ways a developer can make sure a sensory test gives reliable, fair results.Show worked answer →
This question rewards practical steps to make a fair test.
Way 1. Give each sample in the same way, in identical containers coded with random numbers or letters, so tasters are not influenced by which is which.
Way 2. Serve samples at the same temperature and in the same portion size, and have tasters sip water between samples, so each sample is judged on equal terms.
Way 3. Test in a quiet, well-lit area where tasters cannot see or discuss each other's answers, so opinions are independent.
A further point that scores is using enough tasters so a few unusual opinions do not dominate the result. Markers reward steps that remove bias and keep the test fair.
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