Sensory Evaluation Food & Nutritional Sciences

Sensory Evaluation Food & Nutritional Sciences
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Sensory Evaluation Food Nutritional Sciences Course 1 How the Cookie Crumbles Developing a Sensory Evaluation Instrument List all important characteristics Narrow list to 5 items Develop a scale for each characteristic from one extreme to

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01
Sensory Evaluation Food & Nutritional Sciences Course 1
How the Cookie Crumbles<br>
02
Developing a Sensory Evaluation Instrument List all important characteristics
Narrow list to 5 items
Develop a scale for each characteristic from one extreme to another
Example: Chewiness goes from too chewy to too crunchy
Draw a 10cm line and place the extremes at either end of the line.
Repeat for all characteristics<br>
03
Hypothesis Before we can collect any data, we have to have a hypothesis to test for each item.
Null hypothesis always states “no difference”
Alternate hypothesis states “difference”
Example for chewiness:
Null: There is no difference in chewiness between the original recipe and the healthy recipe.
Alternate: There is a difference in chewiness between the original recipe and the healthy recipe.<br>