What is sensory evaluation, why do food makers use it, and what testing methods are there?
Sensory evaluation: the senses used to judge food, why sensory testing is carried out, the main preference and discrimination tests, and how to set up a fair sensory test.
A focused answer to the WJEC Food Preparation and Nutrition topic on sensory evaluation, covering the senses used to judge food, why food makers test, the main preference and discrimination tests, and how to carry out a fair, reliable sensory test.
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What this dot point is asking
You need to know which senses are used to judge food, why food makers carry out sensory testing, the main types of test (preference and discrimination), and how to set up a fair, reliable test.
The senses used to judge food
The senses work together: we "eat with our eyes" first, smell affects taste, and texture strongly affects how we judge a food.
Why food makers test
Food manufacturers carry out sensory testing to:
- find out whether people like a food and find it acceptable,
- compare their product with a rival,
- check whether a recipe change (such as less salt or sugar) has been noticed or is acceptable,
- develop new products and improve existing ones,
- check quality and consistency.
Preference tests
Preference (acceptance) tests measure how much people like a food:
- Rating / hedonic test: tasters score each quality (appearance, smell, taste, texture) on a scale (for example 1 to 5, or a smiley-face scale), often shown on a star diagram.
- Ranking test: tasters put several samples in order for a quality, such as sweetness.
Discrimination tests
Discrimination tests measure whether people can tell samples apart:
- Triangle test: tasters are given three samples, two the same and one different, and pick the odd one out. Useful when changing an ingredient to see if the difference is noticed.
How to make a sensory test fair
- give samples in identical containers with random codes (not names),
- provide water or a plain cracker between samples to cleanse the palate,
- test in quiet, well-lit, similar conditions, one taster at a time,
- serve samples at the same temperature and in a random order,
- use enough tasters to make the results reliable.
Recording and presenting results
Sensory results are recorded so they can be compared and presented clearly. A rating test is often shown on a star (radar) diagram, with each "arm" a quality (appearance, smell, taste, texture) and the score plotted along it, so the overall profile of a product is easy to see at a glance. Ranking results can be shown in a table or bar chart. Using clear charts makes it easy to compare products or recipe versions and to draw a conclusion, which is exactly what a food developer (and the exam) wants from a sensory test.
Where sensory testing is used
Sensory evaluation is used throughout food production: when developing a new product, when changing a recipe (for example to cut salt, sugar or fat for health reasons), when comparing with a competitor, and as part of quality control to check each batch is consistent. It is also a key part of the non-exam assessment, where you evaluate your own dishes against the senses.
Exam-style practice questions
Practice questions written in the style of WJEC exam questions on this dot point, with worked answer explainers. The year tag is the paper they imitate, not the source.
WJEC style6 marksExplain why food manufacturers use sensory testing and describe two different sensory tests they might use.Show worked answer →
A 6-mark question. Mark it for reasons plus two correctly described tests.
Food manufacturers use sensory testing to find out what people think of a food: whether they like it, how it compares with a rival product, and whether a change to the recipe (for example reducing salt or sugar) has been noticed or is acceptable. It helps them develop new products, improve existing ones and check quality. A preference test such as a hedonic rating test asks tasters to score how much they like each quality (appearance, smell, taste, texture) on a scale, showing how acceptable the product is. A discrimination test such as a triangle test gives tasters three samples, two the same and one different, and asks them to pick the odd one out, which shows whether people can tell two products apart, useful when changing an ingredient.
A top answer gives clear reasons for testing and describes two tests (such as a rating/hedonic test and a triangle test) with what each shows.
WJEC style3 marksDescribe three things you would do to make a sensory test fair and reliable.Show worked answer →
A 3-mark question on fair testing.
Give each sample in an identical container with a random code (not a name), so tasters are not influenced. Provide water or a plain cracker between samples so tasters cleanse their palate. Test in similar, quiet, well-lit conditions, one taster at a time so they do not influence each other, and serve the samples at the same temperature and in a random order.
Markers reward any three of: coded identical samples, palate cleanser between samples, controlled quiet conditions, testing individually, same temperature, and random order.
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Sources & how we know this
- WJEC Eduqas GCSE Food Preparation and Nutrition specification (from 2016) — WJEC Eduqas (2016)