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Summary Tutorials/E-modules of Principles of Sensory Science
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  • Course
  • HNH30506 Principles of Sensory Science (HNH30506)
  • Institution
  • Wageningen University (WUR)

Summary of the tutorials/E-modules of the course Principles of Sensory Science. Summary of the tutorials/E-modules: Good sensory practice, discrimination testing and signal detection theory and advanced topics. Summarized by learning outcome, with important concepts and definition in bold. Leavi...

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Document information

  • December 16, 2021
  • 10
  • 2021/2022
  • Summary

Subjects

  • good sensory practice
  • discrimination testing
  • signal detection theory
  • hnh30506
  • nutrition and health
  • mnh
  • principles of sensory science

Written for

  • Wageningen University (WUR)
  • MSc Nutrition And Health
  • HNH30506 Principles of Sensory Science (HNH30506)
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Good sensory practice
Know the different aspects in sensory research (test objective, test
type, panelist, sample, test set-up, test area) and be able to mention
examples which are important to think about when designing and
executing a sensory research (such as sample size, manner of
presenting sample etc.)
Checklist:

- Research question
- Study design
- Panelist:
o Recruitment
o Screening
o Training
- Sample:
o Size and shape
o Volume
o Carrier
o Serving temperature
o Maximum holding time
- Test set-up
o Panellist check in
o Palate cleansers
o Score sheets
o Coding
o Randomization/counterbalancing
o Booth items
o Clean-up receipt when incentive is monetary
o Debriefing
- Test area
o Separation of panelist
o Temperature and humidity
o Light
o Noise
o Background odor
o Accessibility

Research question

A research question (test objective) states the goal of your study: what do you want to know? It is
very important because it will influence the design of the study (choice of panelist, presentation of
samples). Some factors should be taken into account when defining a research question:

- New and original
- As specific as possible
- Measurable
- Possible with the time and resources available

, Know the different types of treatment structure (one-way, two-way,
or other) and the different design structures (CRD, RCBD, IBD)
Study design

One-way design: one treatment has been applied to the study sample, i.e. samples differ from each
other only on one aspect.

Two-way design: two treatment have been applied to the study sample, i.e. the samples differ from
each other in two aspects.

Other design: samples can be created from a more complex treatment structure by varying different
treatments or ingredient levels systematically to produce a range of samples. In this way the effect
of each treatment/level can be determined and in combination with another.

Design structure: when the experimenter groups experimental units (subjects or samples) into
blocks (mostly test session or treatment groups). sometimes there are no blocks/sessions or
treatment groups all samples tested by all subjects in one session.

Randomized indicates that the samples are randomly assigned to panelist or vice versa, this reduces
carry-over effect and order effect. A design is a complete design if all subjects test all samples; a
design is incomplete when subjects only taste a subset of the samples.

Panelist & samples

Important to consider who the panelist in your study will be. The characteristics of your panelist are
largely determined by your research objective. Factors influencing taste are smoking, gender and
age.

Sensory booth

When subjects need to wait for longer periods, it might be useful to present some kind of
entertainment like a paper or magazine. However, a paper can influence results when there is an
article in on the topic of your research.

Test set-up and test area

Taste and spit: Panelist take a bit of sip from the sample, chew or swirl the sample in their mouth,
taste it and spit it out. This method is mostly used for analytical evaluation.

Taste and swallow: panelist take a bit or sip from a sample, (chew it), taste it, and swallow it. this
method is mostly used for hedonic evaluation. However, this technique is also used when aroma or
aftertaste is important, because of retro-nasal aroma release that occurs in the back of the throat,
when swallowing. This test is not suitable for alcoholic beverages and if a large amount of samples
needs to be tasted, because of satiation.

Factors related to the test area needed to keep in mind when performing sensory research:

- Separation of panelists
- Temperature and humidity of the test area
- Light
- Noise
- Background odor

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