FST 318 : SENSORY EVALUATION AND FOOD

PRODUCT DEVELOPMENT

LAB ASSIGNMENT

CLASS GROUP AS1164A1

GROUP NAME 1) NUR SYAFIQAH BINTI MAT HAMDAN

(2021806626 )
2) ATHIYA UMAIRAH BINTI ZAINAL ALIM (2021 )
3) NURUL BALQIS BINTI DZULKIFLI (2021201418)
4) NUR ALESA SOFEA BINTI AHMAD SABRI
(2021875374 )
5) PUTRI NORALIA MAISARAH BINTI SUDRIMAN
(2021652072)
6) RUSHADNOR HANA HADANI BINTI
(2021896946 )

LECTURER’S TS. NADYA HAJAR

NAME

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QUESTION 1

a) Define each of the following terms:

● Tastant
Tastant is any chemical that can be detected by the taste buds that consist of
sensory cells.

● Aftertaste
Aftertaste is a taste that lingers in the mouth after drinking or eating something.

● Supertaster
Supertaster is someone that is sensitive to taste than normal other people because
they have more taste buds.

● Gustation
Gustation is the action of tasting to sense the taste of food.

b) State five (5) basic tastes and give an example for each taste.
● Sweet - Candy
● Sour - Lemon
● Salty - Salt
● Bitter - Coffee
● Savoury - Pizza

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c) Identify the factors that will influence taste perception among individuals.
Factors that will influence taste perception among individuals are age, hunger, flu,
temperature, and cultural influences.

d) Why odorous substances cannot be sniffed for too long or too frequently?
The olfactory epithelium is thought to become so saturated with odour molecules after
prolonged exposure to a strong smell that information is no longer transmitted to the
brain.

e) Define the following terms:

● Odorant
Odorant is a substance that can give off smell.

● Olfaction
Olfaction is the sense of smell.

● Aroma
Aroma usually means a pleasant smell.

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QUESTION 2

a) A group of students has completed a project on a newly formulated healthy cracker. They
used the triangle test to determine if there was any difference between the newly
formulated cracker with a commercial cracker. 20 panellists were served with three coded
samples as in Table 1. Data obtained were tabulated in Table 2. Identify whether there is a
significant difference or not between the two (2) crackers at a 5% significance level. (5
marks)

Table 1. Cracker sample with code

Samples Code
Commercial 211
cracker AAA
Commercial 456
cracker AAA
New formulated 891
cracker

Table 2. Triangle Test results

Panellists Samples
211 456 891
1 /

2 /

3 /

4 /

5 /

6 /

7 /

8 /

9 /

10 /

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 11 /

12 /

13 /

14 /

15 /

16 /

17 /

18 /

19 /

20 /

Total 1/20 4/20 15/20

Result: Regarding the table above, 15 out of 20 panellists listened and predicted that the sample
of the cracker with code 891 correctly tasted differently from others. According to Statistical
Chart 1, 11 from 20 panellists were required to give the correct judgements at 5% significance
level, which is 95% confidence level. In summary, there is a detectable difference between both
commercial crackers (211 and 456) they were produced from the test on two different types of
crackers.

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b) Anek Kampong Enterprise have reformulated their famous sambal belacan paste. The
R&D department had run a sensory test using Duo-Trio Test to compare the reformulated
and the old sambal belacan paste. Two samples were represented to 25 panelists, where
one of the samples is the same as R (Reference: old sambal belacan paste). Based on the
following data tabulated in Table 3, explain whether there is a significant difference or
not between the reformulated paste with the old commercial one if the sample with code
111 is representing R. Use 5% as the significant level. (5 marks)

Table 3: Duo Trio test result

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 Table 3.1: Statistical Chart 2

Result: From the table 3 above, 8 panellists correctly identified that sample 111 was similar to
the reference. According to Statistical Chart 2, 18 panellists out of 25 in a Duo-Trio test were
required to give correct judgements at 5% significance levels 9 (95% confidence level). In
conclusion, there is no detectable difference between the reformulated paste with the old
commercial one at 5% significance levels.

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c) In the FPD project, students were asked to reduce the sugar content in their gummy
candy. Therefore, they come out with a new formulation with less sweet or lower sugar
content than the original formulation. To test the significant difference between the new
and old formulations, a simple paired comparison test was conducted. 10 panellists were
involved in the sensory test and were asked to choose a less sweet sample. Based on the
following data in Table 4, justify whether there is a significant difference or not between
the two formulations at a 5% significant level if the sample with code 360 contains less
sugar than 555. (5 marks)

Table 4: Simple Paired Comparison Test Result

Total 8/10 2/10

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 Table 4.1: Statistical Chart 3

Result: From the table above, 8 panellists successfully identified that sample 360 had less sugar
than sample 555. According to statistical chart 3, 9 panellists out of 10 in a simple paired
comparison test were required to give correct judgements at 5% significance levels (95%
confidence level). In conclusion, there is no detectable difference between the two formulations
in terms of sweetness at 5% significance level.

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QUESTION 3
a) The R&D group from Cocoon Sdn Bhd is developing a new flavoured agar jelly, using
‘gula enau. A sensory analysis (5 scales hedonic point) of 2 different formulations of jelly
was conducted for attributes of sweetness, bitterness, gumminess, and hardness. Given
Table 5, find out if there is a significant difference (95% confidence level) in the attribute
bitterness between the 2 formulations of agar jelly (10 marks).

Table 5: Hedonic scale data (5 scale hedonic point) for attribute bitterness
(Scale: 1: less bitter – 5: most bitter)

Number of
Panelists Agar A Agar B Difference d2

1 4 3 1 1

2 4 2 2 4

3 3 3 0 0

4 4 3 1 1

5 3 2 1 1

6 4 3 1 1

7 4 3 1 1

8 3 2 1 1

9 3 2 1 1

10 2 1 1 1

11 3 3 0 0

12 3 3 0 0

13 4 3 1 1

14 4 4 0 0

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15 4 4 0 0

16 3 3 0 0

17 3 3 0 0

18 2 1 1 1

19 4 3 1 1

20 2 1 1 1

21 4 3 1 1

22 3 2 1 1

23 3 2 1 1

24 3 2 1 1

25 3 2 1 1

26 3 2 1 1

27 4 4 0 0

28 4 3 1 1

29 2 1 1 1

30 3 2 1 1

31 4 4 0 0

32 3 3 0 0

33 3 3 0 0

34 2 1 1 1

35 4 3 1 1

36 2 1 1 1

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 37 4 3 1 1

38 3 2 1 1

39 3 2 1 1

40 3 2 1 1

Total 129 99 30 32

Mean 3.225 2.475 0.75 -

Calculation:

(∑d)² = Sum of The Total Difference, Square

= 302

= 900

s = Variance

= ⟌[(∑d)2)- [ (∑d)2/(n)]] ÷ (n-1)

= ⟌ [32- [(30)2/40]] ÷ (40-1)

= ⟌(9.5÷39)

= 0.2436

*n = total of panellist

df = Degree of Freedom

=n-1

= 40 - 1

= 39

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d = Mean of difference

= 0.75

If df is 39, value of T at 5%significance level is 2.023

If value d/(s/⟌n) > T value, then is a significance difference between sampled

If value d/ (s/⟌n) < T value, then is no significance difference between sampled

Thus, d/ (s/⟌n) = 0.75/ (0.2436/⟌40)

= 0.75/ (0.2436/6.3246)

= 0.75/ 0.0385

= 19.4805

Since 19.4805 > 2.023, Agar Jelly A and Agar Jelly B are significantly different at a 95%
confidence level in terms of bitterness attribute.

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b) A group of R&D from Kerry Ingredient in the Department of Flavours Development is
developing a new banana flavouring with green notes by the addition of a few series
concentrations (1cppb (code 295) 2 ppb (code 306), 3 ppb (code 643) and 4 ppb (code
165)) of cis-2 hexanal into their existing banana flavouring. A ranking test was conducted
to determine if there are any differences in the acceptability among the four different
formulations. 20 assessors were asked to rank the samples from the least acceptable
(ranked 1) to the most acceptable (ranked 4). Table 6 shows the results obtained from the
rank test.

i. Determine if there is a significant difference in the green note acceptance at a 5%

significance level. Justify your answer with calculations. Use small letters to
indicate differences among the samples if necessary. (4 marks)

ii. Based on your answer in i) and knowledge in Sensory Evaluation and Food
Product Development. Project the decision that should be made by the R&D team
in the selection of the best formulation for the pilot and production scale related to
the cost and profit of the company. (1 mark)

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 Table 6: Ranking test results
Scale: least acceptable (ranked 1) to the most acceptable (ranked 4)

TOTAL 55 42 50 53

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i. Calculate the test statistic, T.

T = [(12/{no of panellist x no of treatments x (no of treatments + 1)}] x (sum of the

squares of the rank sum of each treatment) - 3 [(no of panellist)(no of treatments +
1)]

= [12/(20 x 4 x 5)] x (55² + 42² + 50² + 53²) - 3(20 x 5)]

= (12/400) x 10098 - 300

= 2.94

Use the statistical chart from Statistical Chart 8 to find the value of chi-square, X² where
the degree of freedom (df) is 3 and α = 0. 05.

The value obtained is 7.81.

If the T-value ≥ critical value (X²), there is a significant difference between samples.

Since T-value (2.94) < critical value (7.81), there is no significance difference between
the samples in terms of concentration acceptance.

ii. The R&D team should select sample (165) with 4 ppb of cis-2 hexanal for the pilot and
production scale because it will cut the cost and give more profit to the company.

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 Statistical Chart 8

Upper α probability points of X2 distribution

ii)

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QUESTION 4

a) A group of researchers wants to describe the attributes of two different formulations of

guava juice namely Guava 1 and Guava 2. 10 expert panellists were recruited to analyse
these formulations using QDA analysis. They evaluated and scored the attributes of the
guava juice based on their opinions. Table 7 shows the data collected for each attribute
from the QDA score sheet. Based on the results shown, create a spider web using
Microsoft Excel. (5 marks)

TOTAL 81 67.8 34.3 50.9 56.8 37.2 55.1 70 77.8 88.2

MEAN 8.1 6.8 3.4 5.1 5.7 3.7 5.5 7.0 7.8 8.8

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