UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING

TECHNOLOGY
LABORATORY TECHNICAL REPORT
SUBMISSION FORM

To: Madam Noriza bt Ahmad Code Subject: CFD30303

From: Student ID. No.:
Muhammad Adib Haziq bin Amran 55104316065
Muhammad Mushlihin bin Mohamad Nor 55104316057
Siti Aisyah binti Zahrin
55104316086

No. of Group: Date of Experiment: 21st February 2018

Title of Experiment: Difference Tests

Received by: Date of Submission:

Note: Late submission will not be accepted.

*To be filled by the marker*

VERY VERY
POOR GOOD EXCELLENT
CRITERIA POOR GOOD
2 3 5
1 4
1.0 ABSTRACT & OBJECTIVES (HALF PAGE 2 4 6 8 10
ONLY) (TOTAL: 10%)
1. State the summary to the experiment
conducted.
2. State the objectives of the experiment (point
form)
2.0 PROCEDURES (TOTAL: 5%) 1 2 3 4 5
1.Methodology is presented in suitable and
understandable flowchart.
3.0 RESULTS (TOTAL: 10%) 2 4 6 8 10
1.Data are presented as deemed suitable with
complete label and units in tables and/or graphs.
4.0 DISCUSSIONS (MAXIMUM 1 PAGE) (TOTAL: 3 6 9 12 15
15%)
1. Explanations of the referred tables and/or
graphs are presented after it.
2. Discuss on the findings and relations to the
theory and objective of experiment.
5.0 CONCLUSIONS (TOTAL: 5%) 1 2 3 4 5
1. Summary of the results to relate the findings or
results with the theory applicable to the
experiment.
6.0 REFERENCES (TOTAL: 5%) 1 2 3 4 5
1.Minimum of 4 references.

TOTAL MARKS
 Lab Technical Report
Course code/name

Abstract & Objective(s):

The objectives of this experiment are to determine whether there exists a perceptible difference
concerning a given attribute to the food sample, to detect taste thresholds such as determining the
concentration of a flavor in a food product and interpret the results of the sensory data.

There are three techniques used in this experiment which are triangle test, simple paired comparison test
and duo-trio test. The experiment started with the panelists were asked to rinse their mouth before tasting
the sample. They are required to taste the sample from left to right, and they may retaste as often as they
need to.

Methodology:

Using a suitable flowchart, state the steps involve in this lab work.

The panelists were asked to rinse their mouth using distilled water before tasting each sample

The panelists were asked to begin tasting the sample from left to right

They may restaste as often as they need to

Result/ Discussion:
 A) TRIANGLE TEST

NO PANELIST CODE SAMPLE  OR X

1 Adeeba 420 810 741 X
2 Nadhirah 649 946 920 
3 Raihan 202 933 648 X
4 Hadirah 108 388 151 X
5 Ain 990 224 284 X
6 Nurul atiqah 834 304 788 
7 Nur asiah 132 905 212 X
8 Nur aisyah 168 478 370 X
9 Izzira 779 940 107 
10 Siti aisyah 467 119 900 X
11 Farhah 980 466 389 X
12 Aisyahton 279 415 670 X
13 Sarah aida 366 583 804 X
14 Anis farhana 873 749 387 
15 Noor hasniza 246 894 662 
16 Sarah azirah 537 892 731 
17 Adib 800 638 378 
18 Muin 850 739 278 

B) SIMPLE PAIRED COMPARISON TEST

NO PANELIST CODE SAMPLE  OR X

1 Adeeba 509 578 
2 Nadhirah 483 986 
3 Raihan 603 733 
4 Hadirah 993 287 
5 Ain 657 946 
6 Nurul atiqah 605 199 
7 Nur asiah 432 890 
8 Nur aisyah 624 793 
9 Izzira 527 750 
10 Siti aisyah 278 743 
11 Farhah 117 600 
12 Aisyahton 452 867 
13 Sarah aida 878 936 
14 Anis farhana 589 365 
15 Noor hasniza 384 378 
16 Sarah azirah 295 362 
17 Adib 835 710 
18 Muin 206 958 

C) DUO-TRIO TEST

NO PANELIST CODE SAMPLE  OR X

1 Deeba 608 929 
2 Nadhirah 630 724 
3 Raihan 200 911 X
4 Hadirah 596 866 
 5 Ain 649 322 
6 Nurul atiqah 396 378 
7 Nur Asiah 553 290 X
8 Nur Aisyah 598 384 
9 Izzira 745 750 
10 Siti Aisyah 743 860 
11 Farhah 600 759 
12 Aisyahton 206 399 
13 Sarah Aida 724 447 
14 Anis Farhana 365 959 X
15 Noor Hasniza 743 873 
16 Sarah Azirah 295 247 
17 Adib 510 835 
18 Muin 958 673 

Discussion

The purpose of the experiment was to determine whether there exists a perceptible difference
concerning a given attribute to the food sample and to detect taste thresholds such as determining
the concentration of a flavor in a food product. For this experiment, there are 3 difference tests,
which were triangle test, simple paired comparison test and duo trio test. The triangle test is a
discriminative method with many uses in sensory science including determine if an overall
difference is present between two products. Simple paired comparison test was used to indicate
which of two samples has more of an attribute being tested or to indicate which of two samples
is preferred. Duo-trio test was an overall difference test, which will determine whether a sensory
difference exists between two samples. This method is particularly useful to determine whether
product differences result from a change in ingredients, processing, packaging or storage.

For triangle tests, the sample that we used was sweet cones. For this test, the panelist should
define from 3 samples which one taste difference from others. From the result that we obtained,
8 from 18 panelist were correct while others are wrongs. This happen because the colour and the
smell of the samples does not have any difference. Therefore, sometime our smell may affected
the taste sensor and it will make our taste become not to accurate.

For simple comparison test, the panelist need to know between 2 samples which one is sweeter.
The result that we obtained were 18 panelist were corrects. This because for this test is not too
difficult because the sample have very difference taste and it only just provide 2 samples only.
Therefore, after we taste the samples we can already know which one was the sweeter.

Then for duo trio test, we need to know which sample taste similar with the control sample.
Based on the observation the sample that had been used was isotonic drinks and our results that
we got for this experiment was 3 panelist were wrong. It happen because when the panelist want
to taste the next sample, they do not rinse there mouth properly and make the taste from the left
sample still have in their mouth and it will affected the taste of the right sample.
Conclusion:

Based on this experiment, the objectives were to determine whether there exists a perceptible
difference concerning a given attribute to the food sample, to detect taste thresholds such as determining
the concentration of a flavor in a food product and interpret the results of the sensory data.

The panelists were asked to taste the sample and determine whether which sample have the different taste
compared to other samples. For duo trio test, the panelists were asked to determine which sample taste the
same as the original sample. After they have determined which sample have the different taste, they
recorded their result in a table. The table was used to determine the percentage of how many panelists got
the right answer.

In conclusion, most of the panelist got the right answer for each experiment.

References :

1. Bartoshuk, Linda M (June 1978), "The Psychophysics of Taste", American Journal of

Clinical Nutrition, 31 (6): 1068–1077.
2. Chandrashekar, Jayaram; Hoon, Mark A; Ryba, Nicholas J. P. & Zuker, Charles S (16
November 2006), "The receptors and cells for mammalian taste", 444 (7117): 288–294
3. Chaudhari, Nirupa & Roper, Stephen D (2010), "The cell biology of taste", Journal of
Cell Biology, 190 (3): 285–296
4. Danker, W.H (1968), Basic Principles of Sensory Evaluation, Philadelphia: American
Society for Testing and Materials.
5. Dulac, Catherine (17 March 2000), "The Physiology of Taste, Vintage 2000" , Cell, 100
(6): 607–610, retrieved 13 September 2010