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Sensory Evaluation in the Nutrition Kitchen Lab

Jessica Salgado Nutrition 205, Section 2 Professor Linda Copp November 07, 2012

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Abstract
The average consumer purchases a majority of food items by using their five senses. So in order for food companies to sell their products to groceries stores and compete in a consumer market, they must conduct a variety of sensory test which helps them determine what appeals to the average customer. The main purpose of this study shows how consumers use their senses in order to form subjective opinions on food and to analyze a variety of products in texture, appearance, aroma, flavor, consistency and mouth feel, as well to show consumer preference in regards to typical snacks and beverages. All test conducted include color association test, descriptive test, difference test, and raking test depending on food or beverage item used. Nutrition department supplied all resources and after each test was completed the professor collected polls in order to get the class results. The professor urged each panelist to sip water in between tests to prevent food fatigue. The environment was not totally controlled and throughout the study, there were minor disturbances, which could have altered the results. For the beverage association tests, most panelists preferred cold beverages and natural looking beverages then artificial and warm temperatures. For the descriptive test the top three descriptive terms were chosen and were included in result tables. For some of the differences tests results with similar results, like the paired comparison test and triangle test all panelists agreed on the same description for concentration of citric acid in apple juice. The ranking tests showed that the apple juice with less citric acid concentration was preferred most instead of high concentration of citric acid. Overall the finding in this study support how consumers view food through their five senses.

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Introduction
Many food industries spend large amounts of revenue in research and development for product expansion, advertising, assuring quality, and overall nutrition analysis for varies food items. Companies need to convince customers that their products are better in all aspects then other competitors. This is why food evaluation is so important; there are typically two types of food evaluations. Objective evaluations use numbers and laboratory equipment in order to quantify physical and chemical attributes of food. The other test is sensory evaluation, which measures the response of people to food products as perceived by senses of sight, tastes, touch, smell, and hearing(Brown, 2011). These types of tests are considered subjective because the results are solely based on the consumers opinions and observations (Brown, 20011). Sensory analysis is essentially used in research and development main goal is to evaluate new out coming products and or evaluated established consumer products. Highly trained or untrained human panels are usually hired to evaluate food through different types of well-known scientific sensory tests, the results are then examines to conclude customer preference. The two kinds of sensory tests include analytical and affective tests. Analytical test are more objective and are based on apparent differences because it evaluates food products through discriminative or descriptive test like the duo-trio and triangle test. In affective test are more subjective and are heavily based on consumer preference and opinion, the most common test are hedonic and paired preference test (Brown, 2011). And in both test samples are evaluated by the panel according to specific standards of appearance, taste, texture, sound, and smell. One of the tests this study performed was the beverage association test, a sensory test that is considered an analytical evaluation. Panelists are asked to evaluate beverages just by observing beverage color. This test demonstrates how color of beverages indicate how panelists

Salgado 4 view a specific beverage and whether they think it looks sour, sweeter, artificial, or more natural than other beverage. This study also found how panelist use color to determine beverage preference. This test is vital to major food companies in order to sell and advertise their product to the public and make sure that colors appeal to consumers. Levitan and others conducted a similar test with beverage association and colors where they found a strong correlation with beverage color and beverage fruit flavor associations. Levitan wanted to analyze the strong correlation between colors association and how it influence beverage identification and preference of flavors in beverages. Both Levitan study and this study show how color linked to consumer flavor identification by using their sense of sight, which will persuades customers in what they buy or what they chose to eat since (2010). Another similar test was also done with beverage association but with sport drinks and how it relates with temperature preference. This sensory test was done by Burdon and others where they found the relationship between temperature and beverage preference. The study demonstrated how beverage palatability is known to influence consumption during exercise and positively influence hydration status and how the panel was more inclined to pick the colder temperature beverages. It also aims to review and evaluate the effect of beverage temperature on fluid intake during exercise and investigate the influence of beverage temperature and how it improves palatability. In both test it shows how temperatures affect beverage preference since the majority of consumers prefer beverages at colder temperatures more often the warmer ones (Burdon & others, 2012). The triangle test determines the odd sample from three samples, two being identical and one differing in different characteristics like flavor, texture, aroma, or mouth feel. The paired and comparison and triangle test were uses two similar samples just with slightly different

Salgado 5 concentrations of a common quality like sourness, sweetness, crunchiness, or flavor. Both of these test were used in a study by McClure and Lawless in Comparison of the triangle and a self-defined two alternative forced choice test article, where they explained how that they used these test on a panel when testing sweetness in two samples and compared it to computer animated system that performed better then the human panel in decipher which sample was different and what qualities were different in each sample. And since the majority of the panel couldnt tell the difference in sweetness with either test, unlike this study triangle or paired comparison test where both test entire panel decipher which samples which different or which sample had a different characteristic from this other (McClure & Lawless, 2012). Another sensory test that was conducted by this study was the ranking and paired comparison tests, one ranked beverages five beverages with different concentration of citric acid and the other paired comparison test compares two sample based on a strong characteristic. In Vichuge study in the Czech Journal of Food science conducted ranked and rated the citric acid concentration of citric acid and sweeteners in lemon drop candy. They found that the candy most preferred was the candy that was less sour or well balanced with sweeteners instead of the candy that was extremely acidic or overly sweet. In both study found that all samples with extreme characteristic were of citric acid were ranked correctly more often than the ones with similar concentrations of citric acid and for the paired comparison test the majority of both panels identified the sample with high concentration samples correctly (Vichuge & others, 2010). Another sensory conducted was the rating test. For this test a minimum of two samples are needed with a reference sample already ranked based on a characteristic like sourness or sweetness. A study that conducted this similar test was by Frank in the International Journal of Food Science and Nutrition where they rated grapefruit juice bitterness based a citric acid scale

Salgado 6 from nine to zero, zero being the least sour and 9 being the most sour and a reference sample that ranked in the middle. This test examined a companys grapefruits juice bitterness to see how the consumer would respond to each degree of bitterness to see what is most desired by consumers (Frank & others, 1997). This study found that the panelist preferred lower intensities of sour over higher rated grape fruit juices like most of the test in our studies.

Methods
Panelists The panel consisted of sixty-two inexperienced food tasters attending San Diego State University. All of these participants are currently under-graduate or graduate students enrolled in Nutrition 205: Introduction to Science of Food for fall semester 2012. The tests were performed on campus in room WC- 203, September 24, 2012 during three lab times of 9:00 am, 1:00 pm, and 4:00 pm. The 9:00 am and 1:00 pm lab had twenty-one panelists and the 4:00 pm lab had twenty panelists for sixty-two total individuals in our study. Prior to beginning, the panelist were given a survey which included questions based on their age, gender, major, student status, marital status, living arrangements, whether or not they smoked, possible allergies, and lastly if they drank apple juice. Ages ranged from nineteen to forty- nine and up, with thirty-four (55%) panelist being under twenty-three years of age and twenty-eight (45%) panelist being above twenty-three years of age. The mean of age was twenty-seven and the standard deviation was 6.63. The survey confirmed there were a total of fifty-four (87%) females and eight (13%) males in the study. All of the panelists were Foods and Nutrition majors, with fifty-nine (95%) undergraduate and 3 (5%) graduate students. The majority of the panelist marital status was single with the fifty-six (90%) and five (8.3%) were married and one (1.7%) was divorced. There was forty-two (68%)

Salgado 7 panelist live with more than one roommate, fourteen (23%) live with one roommate, and six (10%) live alone. There were three (5%) smokers and fifty-nine (95%) non-smokers in total. Six (10%) of the panelist had food related allergies and fifty-six (90%) had no food related allergies. The final question was whether the participants drank apple juice, fifty-six (90%) confirmed they did drank apple juice and six (10%) did not. Environment These sensory tests were conducted in the nutrition kitchen lab in west commons, room 203 on San Diego State University campus. The room was well lit and the room temperature was around 70 to 75F. The color of the room was relatively monotonous with white colored walls and grey cabinets. The room consisted of around twenty-five to thirty small desk in the middle of room, six cooking stations around the small desk, six sinks by the walls, several cabinets, two door, a refrigerator, a freezer, six ovens, and in front of the room was a rectangular large desk where the class room computer sits. The panelist sat in the small desk in the middle of the room as the doors were kept shut and the noise level was moderately quite inside the lab. In front of the room stood the professor and the lab technician explaining the procedures, while the teachers assistant helped prepare the test by one of the cooking stations. There were several items on the tables where the sensory test were prepared like small paper cups, paper plates, glass plates, small snack food, and different color liquid in glass beakers.

Salgado 8 Color Association/Perception of Beverages In front of the room on the large rectangular desk, the lab tech displayed five beakers with different colors beverages for all individuals to see. The colors were clearly labeled as followed in the glass beakers in this order light yellow, dark yellow, chartreuse, dark chartreuse, and emerald green. The first beverage displayed on the desk was Mountain Dairy Lemonade with the light yellow color. The second beverage was dark yellow, which was Xtremo Citrico Vibrant Gatorade. The third drink was chartreuse and was identified as a mix of two drinks, which consisted of 150 milliliters of Green Squall Powerade and 350 milliliters of Xtrem Citrico Vibrant. The fourth drink consisted of only Green Squall Powerade, which was labeled dark chartreuse. The fifth and final drink was labeled emerald green, which was Watermelon Gatorade. Gatorade Company manufactured the five products presented to the panel. Solely on the sense of observation by sight the participants were told by the instructors to rank the beverages from one (being the least) through five (being the most), the intensity of sweetness, sourness, artificiality, naturalness, prefers, and dislike on there Sensory Testing Beverage Questionnaire (Index). After rating the liquid based on appearance they were asked what temperature they would drink the five different color beverages. The choices were hot, warm, tepid, or cold and whether or not they would drink the beverage based on the information they gathered by sight. The next step required the professor to collect the data with the help of the teacher assistant by counting the raised hands of the total panelist. They first counted the number of hand of the panelist that ranked the beverage starting with the number one, and continued through five for the intensity of sweetness. In addition, continued to do the same with the following categories of sourness, artificiality, naturalness, prefer, and dislike. They followed the same procedure of hand counting with preferred temperature and whether yes or no they

Salgado 9 would drink the beverage. Lastly, no panelists were told the brand names when taking the beverage portion of each sensory test to prevent consumer bias. Texture Description The purpose of the description test was to have the panelist described the mouth feel, flavor, texture, consistency, aroma, flavor, and appearance of the various sample food using one word from a given list. There were a total of four snack foods which consisted of small marshmallows, almonds, goldfish and raisins. The portions were set up by the lab tech on trays and large round plates. First the panelist received plastic 8 oz. white cups filled with water in order to clean their palates in-between tasting each sample. Both the lab tech and the teacher assistant passed out two small marshmallows, two almonds, two goldfish, and two raisins to each of the panelist in 2 oz. white paper cuts. The panelists were given around 15 to 20 minutes to taste each sample and circle the appropriate word on the list of Descriptive Terms (Appendix). The professor again counted the hands of the participants by calling out the descriptive terms that describe mouth feel, flavor, texture, consistency, aroma, flavor, and appearance from the sheet, as the teacher assistant input them in the spreadsheet. Difference tests These several tests were conducted to show the rating and ranking of sourness with the concentration of citric acid in apple juice except for the duo-trio test, which determined what cookie product out of two samples, differed from the standard cookie. The test consisted of the paired comparison test, triangle test, ranking test, duo-trio test, and the scoring or rating test.

Salgado 10 Paired Comparison The first difference test conducted was paired comparison test. The purpose was to compare the sourness intensity of the apple juice. The lab tech first displayed the large beakers in front of the large desk. Then panelists were given two samples of apple juice. The person sitting in front of each row gave these samples in small 2 oz. paper cuts. First sample had 0% citric acid and the second had 1% citric acid. As the panelist tasted the individual sample, they were told to drink water in between each taste so that they could tell the difference in sourness. After the evaluating each sample the panelist were asked to right down their evaluations on page 5 of the Lab Manuals on Table B-1. After the professor was done collecting data by the raising of hands on whether they thought the first sample had more or less intensity of sourness, and then proceeded with the second sample after. Triangle Test In the triangle test consisted of three coded samples of apple juice, first and second samples had the same amount of citric acid with a total of 0% and third contained 1% citric acid. The goal of this test was to have the panelist distinguish which sample was different from the other two. Like the last test, the lab tech displayed the three beverages in glass beakers on the front desk where the person in front of the rows was asked to fill the bottom of the 2 oz. paper cups with each sample. The panelists again were given water to drink in between each sample. The panelists were asked to fill out Table C-1 in lab manual. The professor and teacher assistant counted the raised hands of the panelist that thought the first, second, or third samples were the same or different from one another.

Salgado 11 Ranking Test This test main purpose was to have the participants rank five beverages based on a sourness scales of one through five, one being the being the sourest and five being the least. The five beakers were set up in front of the room on the desk in order. The first beverage had 2.5% citric acid, second had 0% citric acid, the third had 5% citric acid, the fourth had 1% citric acid and the fifth beverage had 10% citric acid. The samples were once again distributes by the panelist sitting in front of the rows by using 2oz. white paper cups and filling up the bottom of the cup with each sample. The panelist tasted each sample with sips of water in between each sample and ranked them one through five and recorded data on Table D-1 in Lab manual (Appendix). After, the professor gathered the data once again by the show of hands when she called out the codes and the ranked numbers and was recorded on excel by her assistant. Duo-Trio Test This test was used in order to determine if panelists could identify the standard sample using a Nabisco Nilla Wafers cookie from a non-standard sample using a Smart and Final brand cookies. The lab tech with the help of the teacher assistant passed out the standard Nabisco brand first in order for the participants to look for the same qualities in one of the samples. After the panelist tasted the standard cookie, the lab tech and assistant passed out the other two samples. The first sample passed out was Street Vanilla Wafers from Smart and Final and the second sample was Nabisco Nilla Wafers. Water was given again in order to cleanse palates from pervious sample and in between tasting each sample. Panelists were asked which one was the standard in what ways they differed like in mouth feel, flavor, or in texture. Participants recorded their data on the Sensory Evaluation form and the professor gathered the information by the

Salgado 12 show of hands of which sample the panelist thought was the standard between Nabisco cookie and the Smart and final brand. Scoring or Ranking Test The last test performed was the ranking/scoring test. Based on a scale of one through seven, panelists were asked to rank the intensity of sourness of two samples with a reference sample. The highest ranking on the scale is a one, which ranks the sourest, and seven being the least sour in contrast to a reference sample. The reference sample consisted of 2.5% of citric acid and was ranked a four on the sour intensity scale in comparison to two samples. The other two samples have 1% and 5% citric acid in total. Three glass beakers are once again placed in front of the room by the lab tech where the person sitting in the first seat of each row fills up the 2 oz. paper cups with a little of each sample for each panelist to taste. After the panelists taste each samples they drink water to clean their palettes from pervious sample. Results were counted by the professor and were recorded by the panelist on their Sensory Evaluation sheet. Statistical Analysis The professors assistant recorded all results on the excel spreadsheet. According to the study, one of the participants in the 1:00 pm class was gluten intolerant and did not participate in goldfish tasting in descriptive test. The results were gathered from all three labs and panelists were asked to calculate the totals and percentages of all data in order to interrupt results. Detailed charts and graphs are presented in results section.

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Results
Color Association/Perception of Beverages Figure 1 shows total of twelve (19%) out of the sixty-two panelist rated both the light yellow (Mountain Dairy Lemonade) & Dark Chartreuse (Green Squall Powerade) the sweetest drinks out of the five beverages. The drink that received the highest rating of sweetness was the Dark Yellow (Xtremo Citrico Vibrante Gatorade) with seventeen (27%) panelist rating it the sweetest. The drink that received the lowest rating for sweetness was the Chartreuse (Green Squall Powerade & Xtremo Citrico Vibrante Gatorade) with five (8%) panelist rating it the sweetest. The last beverage, the Emerald (Watermelon Gatorade) had sixteen (26%) panelist rating it the sweetest out of the five total beverages presented.

Figure 1: Beverages Rating of Sweetness

Light Yellow 19% 27% 8% 19% 26% 0% 5% 10% 15% 20% 25% 30%

Beverages Observed

Dark Yellow Chartreuse Dark Chartreuse Emerald

In figure 2, the beverage that received the highest rating in sourness intensity was the light yellow (Mountain Dairy Lemonade) beverage with twenty-nine (47%) panelist rating it the sourest. The two lowest scores rated were the dark chartreuse (Green Squall Powerade) with three (5%) of panelist and the Emerald (Watermelon Gadorade) beverage with two (3%) of panelist rating it the sourest. Dark yellow (Xtremo Citrico Vibrante Gatorade) received a total of

Salgado 14 thirteen (21%) votes and Chartreuse (Green Squall Powerade & Xtremo Citrico Vibrante Gatorade) received a total of fifteen (24%) votes rating it the sourest.

Figure 2: Bervages Rating of Sourness

Light Yellow 47% 21% 24% 5% 3% 0% 10% 20% 30% 40% 50%

Beverages Observed

Dark Yellow Chartreuse Dark Chartreuse Emerald

In Figure 3, the beverage with the highest rating of artificiality was the Emerald (Watermelon Gatorade) with forty-one (66%) panelist votes. The second highest rating was the Dark Chartreuse (Green Squall Powerade) with twelve (19%) panelist votes. The three lowest rating were light yellow (Mountain Dairy Lemonade) that had one (2%), Dark yellow (Xtremo Citrico Vibrante Gatorade) had three (5%), and Chartreuse (Green Squall Powerade & Xtremo Citrico Vibrante Gatorade) had five (8%) votes for most artificial beverage.

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Figure 3: Rating of Most Artificial Beverage

Beverages Observed
Light Yellow Dark Yellow Chartreuse Dark Chartreuse Emerald 0% 10% 20% 30% 40% 50% 60% 2% 5% 8% 19% 66% 70%

In figure 4, the beverage that was rated the most natural was the light yellow (Mountain Dairy Lemonade) with fifty-six (90%) of the votes. Chartreuse (Green Squall Powerade & Xtremo Citrico Vibrante Gatorade) received four (6%) of the votes, dark chartreuse (Green Squall Powerade) and emerald (Watermelon Gatorade) both received one (2%) vote for most natural beverage. Dark Yellow (Xtremo Citrico Vibrante Gatorade) was the only beverage that received zero votes for most natural beverage.

Figure 4: Rating of Most Natural Beverage

Berverages Observed
Light Yellow Dark Yellow Chartreuse Dark Chartreuse Emerald 0% 0% 6% 2% 3% 20% 40% 60% 80% 100% 90%

Salgado 16 In figure 5, the light yellow (Mountain Dairy Lemonade) beverage was rated the most preferred receiving forty-two (68%) of the votes. Chartreuse (Green Squall Powerade & Xtremo Citrico Vibrante Gatorade) received the second highest amount of votes with 11 (18%). The three lowest rating were dark chartreuse (Green Squall Powerade) received four (6%), dark yellow (Xtremo Citrico Vibrante Gatorade) received three (5%), and emerald (Watermelon Gatorade) received two (3%) of the panelist votes.

Figure 5: Rating of Most Preferred Beverage

Light Yellow Beverage Observed Dark Yellow Chartreuse Dark Chartreuse Emerald 0% 6% 3% 10% 20% 30% 40% 50% 60% 70% 80% 5% 18% 68%

Figure 6 demonstrates the beverages rated that was most disliked, Emerald (Watermelon Gatorade) received the highest votes with thirty-nine (63%) of the votes. Dark yellow (Xtremo Citrico Vibrante Gatorade) received eleven (18%), dark chartreuse (Green Squall Powerade) received six (10%), chartreuse (Green Squall Powerade & Xtremo Citrico Vibrante Gatorade) received five (8%) of the panelist votes. The lowest rated was light yellow (Mountain Dairy Lemonade) with one (2%) vote.

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Figure 6: Rating of Most Disliked Beverage

Beverage Observed
Light Yellow Dark Yellow Chartreuse Dark Chartreuse Emerald 0% 10% 20% 30% 40% 50% 60% 8% 10% 63% 70% 2% 18%

Figure 7 data presents temperature preference of each beverage, the majority of the panelist chose cold temperatures for all five beverages instead of hot, war, or tepid. For the emerald (Watermelon Gatorade) beverage, fifty-seven (92%) panelist preferred cold, same amount of panelist preferred hot and tepid with two (3%), and one (2%) panelist chose warm temperature. For the dark chartreuse (Green Squall Powerade) beverage, sixty (97%) panelist preferred cold, both hot and warm received zero votes, and two (3%) preferred tepid temperature. The chartreuse (Green Squall Powerade & Xtremo Citrico Vibrante Gatorade) beverage received fifty-eight (94%) for cold, zero for hot and warm, and four (6%) for tepid temperature. The dark yellow (Xtremo Citrico Vibrante Gatorade) beverage had fifty-nine (95%) panelist preferred cold, zero preferred warm and hot, and three (5%) panelist preferred tepid temperature. For the light yellow beverage (Mountain Dairy Lemonade), fifty-eight (94%) panelist preferred cold, same amount of panelist preferred warm and hot with one (2%), and two (3%) panelist preferred tepid temperature.

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Figure 7: Precentages of Beverage Temperatures Prefered

120% 100% 92% 97% 94% 95% 94%

Percentage of Votes

80% 60% 40% 20% 3% 2% 3% 0% Emerald Dark Chartreuse Chartreuse Dark Yellow Light Yellow 0% 0% 3% 0% 0% Cold Hot Warm 6% 0% 0% 5% Tepid 2% 2% 3%

Beverages Observed

Figure 8 demonstrates panelist willingness to consume each drink, Emerald (Watermelon Gatorade) received forty-six (74%) votes for no and sixteen (26%) votes for yes. For dark chartreuse (Green Squall Powerade) beverage thirty-two (52%) panelist voted no and thirty (48%) voted yes. For Chartreuse (Green Squall Powerade & Xtremo Citrico Vibrante Gatorade) beverage, the panel had a less amounts of votes for no with eighteen (29%) votes and forty-four (71%) votes for said yes. The same amounts of votes were received for yes and no for the dark yellow (Xtremo Citrico Vibrante Gatorade) beverage receiving thirty-one (50%) votes each. The majority of the panelist voted yes for the light yellow (Mountain Dairy Lemonade) beverage with fifty-eight (89%) votes and seven (11%) panelist voted no.

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Figure 8: Rating of Pannelist Willingness to Consume Beverages

89% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% Percentage of Votes 74% 52% 48% 26% 29% 11% 71% 50% 50% No Yes

Emerald

Dark Chartreuse Dark Yellow Light Yellow Chartreuse Beverages Observed

Texture Description In table #1, the top three descriptive terms for goldfish snack are displayed in percentages based on appearance, flavor, texture, aroma, consistency, and mouth feel. For the appearance, the top three descriptive words was dry with twenty (33%) votes, golden brown with fifteen (25%) votes, and puffy with ten (16%) votes. For flavor the majority of the panelist described goldfish were salty with fifty-five (90%), four (7%) voted for sharp, and one (2%) voted pasty. For the texture of goldfish forty (66%) voted for crisp, fourteen (23%) voted for crunchy, and three (5%) voted for flaky. For the aroma twenty-four (39%) describe goldfish as flavory, fifteen (24%) described them as burnt, and nothing had twelve (20%) votes. The consistency was describes as brittle by thirty-eight (62%) panelist, sixteen (26%) panelist thought it was cheesy, and three (5%) panelist describe it as thin. Thirty (49%) panelist describes the mouth feel as crunchy with twenty-five (41%) as crisp, and two (3%) panelist as sticky.

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Table #1 Goldfish Descriptive Top Three Terms

Appearance
Dry 33% Golden Brown 25% Puffy 16%

Flavor
Salty 90% Sharp 7% Pasty 2%

Texture
Crisp 66% Crunchy 23% Flaky 20%

Aroma
Flavory 39% Burnt 25% Nothing 20%

Consistency
Brittle 62% Cheesy 26% Thin 5%

Mouth feel
Crunchy 49% Crispy 41% Sticky 3%

In table #2, the top three descriptive terms for raisins are displayed in percentages based on appearance, flavor, texture, aroma, consistency, and mouth feel. For appearance the majority of the panelists describe it as sunken with twenty-four (39%) votes, fourteen (23%) panelist describe it as dry, and seven (11%) describe it as dark. For the flavor thirty-three (53%) panelist describe it was sweet, twenty-four (40%) describe it as fruity, and two votes (3%) for bitter. The texture was described as chewy and gummy for fifteen (24%) panelist and thirteen (21%) describe it as rubbery. Thirty-three (53%) panelist described the aroma as fruity, twenty-two describe it as sweet, and three (5%) describe it as flowery. Thirty-six (58%) of the panelist describe the consistency as chewy, seventeen (27%) describe it as gummy, and seven (11%) describe it as rubbery. Twenty-four (39%) panelist describe mouth feel as sticky, thirteen (21%) describe it as smooth, and eight (13%) panelist describe it as slimy.

Table #2 Raisins Descriptive Top Three Terms Appearance

Sunken 39% Dark 11% Dry 23%

Flavor
Bitter 3% Fruity 40% Sweet 53%

Texture
Gummy 24% Rubbery 21% Chewy 24%

Aroma
Fruity 53% Flowery 5% Sweet 35%

Consistency Mouth feel

Chewy 58% Rubbery 11% Gummy 27% Crunchy 21% Slimy 13% Sticky 39%

In table #3, the top three descriptive terms for almonds are displayed in percentages based on appearance, flavor, texture, aroma, consistency, and mouth feel. The appearance of almonds was described as light brown with twenty (32%) votes, golden brown received thirteen (21%) votes, and twelve (19%) votes for dry. Fifty (81%) panelist described the flavor as nutty;

Salgado 21 seven (11%) described it as flat, and two (3%) as sweet. The texture was described as hard for 21 (34%) panelist, thirteen (21%) described it as crunchy, and eight (13%) as rough. Fifty-six (90%) panelist felt like there was no aroma, three (5%) thought the aromas was burnt, and two describe it as flavory. Forty (65%) of the panelist described the consistency as thick, eighteen (29%) described it as chewy, and two (3%) described it as rubbery. Thirty-nine (63%) described mouth feel as crunchy, twelve (19%) felt it was gritty, and six (10%) thought it was smooth .

Table #3 Almonds Descriptive Top Three Terms Flavor

Nutty 81% Flat 11% Sweet 3%

Appearance
Light brown 32% Golden brown 21% Dry 19%

Texture
Hard 34% Firm 21% Crunchy 18%

Aroma
None 90% Flavory 3% Burnt 5%

Consistency Mouth feel

Chewy 29% Rubbery 3% Thick 65% Gritty 19% Crunchy 21% Smooth 10%

In table #4, the top three descriptive terms for mini marshmallows are displayed in percentages based on appearance, flavor, texture, aroma, consistency, and mouth feel. Fifty-six (90%) panelist described the appearance as puffy, three (5%) thought it was smooth, and two (3%) described it as dull. For the flavor forty-six (74%) described it as sweet, nine (15%) described it as floury, and seven (11%) panelist thought it was pasty. The texture was described as springy for seventeen (27%) panelist, sixteen (16%) thought it was gummy, and nine (15%) described it as velvety. Fifty-nine (95%) described the aroma as sweet, three (5%) describe the aroma as nothing. Thirty-seven (60%) described the consistency as gummy, sixteen (26%) thought it was chewy, and eighty (13%) thought it was rubbery. Thirty-six (58%) of the panel described the mouth feel as smooth, twelve (19%) described it as slimy, and seven (11%) thought it was sticky.

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Table #4 Mini Marshmallows Descriptive Top Three Terms Appearance Flavor

Smooth 5% Puffy 90% Dull 3% Floury 15% Sweet 74% Pasty 11%

Texture
Gummy 26% Springy 27% Chewy 13%

Aroma
Nothing 5% Sweet 95% --------------

Consistency Mouth feel

Rubbery 13% Gummy 60% Chewy 26% Slimy 19% Sticky 11% Smooth 58%

Paired Comparison The whole panel of sixty-two (100%) panelists determined that the apple juice with 1% citric acid had a greater intensity of sourness than that of the apple juice with containing 0% citric acid. Triangle The whole panel of sixty-two (100%) participants determined the odd sample out of the three given choices. The one sample they determined to be odd contained 1% citric acid and the samples that were identical contained 0% citric acid. Ranking Figure 9 shows the intensity of sourness regarding five beverages with different citric acid concentration according to the panel. Sixty-one (98%) of the panelist describe the 10% citric acid concentration sample to have the highest intensity of sourness and only one (2%) panelist thought the 5% citric acid concentration sample as the sourest. Fifty-five (89%) panelist correctly selected 5% citric acid concentration sample as the second sourest, four (6%) chose 2.5 citric acid concentration sample as second, and two (3%) chose 10% citric acid concentration. Fiftyseven (92%) panelist selected 2.5% citric acid sample as third sourest, 3 (5%) selected 1% citric acid, and 2 (3%) selected 5% citric acid sample. Fifty-six (90%) of panelist correctly chose 1% citric acid sample as the fourth ranked in sourness and 10%, 5%, 2.5%, and 0% all had two (3%) votes for fourth. Fifty-six (94%) of the panelist thought 0% citric acid sample ranked fifth place

Salgado 23 with the lowest sourness ranking but three (5%) panelist selected 2.5% citric acid sample and two (3%) panelist selected 5% citric acid sample.

Apple Juice Concentration of Citric Acid

Figure 9: Number of Correct Ranking of Citric Acid Concentrations in Apple Juice

0% Acid 1% Citric Acid 2.5% Citric Aid 5% Citric Acid 10% Citric Acid 52 54 56 58 60 55 61 62 56 57 58

Number of Votes

According to figure 10, forty-two (68%) panelist selected 0% citric acid sample as the favorite and ten (32%) selected 1% citric acid sample as favorite. Second place favorite was 1% citric acid sample with 40 (65%) votes, then 0% citric acid with seventeen (27%) votes, 2.5% citric acid with three (5%) votes, and 5% citric acid with two (3%) votes. Third place was 2.5% with fifty-two (84%) votes. Both 1% and 5% had seventeen (27%) votes for third place and both 10% and 0% had two (3%) votes for third place. Fifty-two (84%) panelist ranked 5% citric acid in fourth place in preference, then seven (11%) voted for 2.5% citric acid, two (3%) voted for 0% citric acid and one (2%) selected 10% citric acid. Figure 11 shows that fifty-eight (94%) panelist ranked 10% citric acid sample last in preference and four (6%) panelist chose 5% citric acid sample.

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Figure 10: Percentage of Panelist that Ranked Citric Acid Concentrations 0% and 1% as Top Choice
32% 68% 0% citric acid 1% citric acid

Figure 11: Percentage of Panelist that Ranked the Citric Acid Concentrations of 5% and 10% as Last Choice
6%

94%

5% citric acid 10% citric acid

Duo-Trio In figure 12, fifty-six (90%) out of the six-two panelist correctly selected the odd cookie from Smart and Final differing from Nabisco Nilla Wafers standard and four (10%) panelist did not. In figure 13, it shows the difference in characteristics in non-standard cookie from standard cookie, fifteen (24%) panelist felt it differed in dryness, nineteen (31%) thought it differed in crunchiness, and twenty-eight (45%) panelist stated that it had less vanilla from the Nabisco brand cookies. Figure 12: Percentage of Panelist that chose non-standard cookie from standard cookie
10% Standard (Nabisco) 90% Non-Standard (Smart & Final) Dryness 45% 24% 31% Crunchiness Less Vanilla

Figure 13: Characteristics that differed most in non-standard cookie from standard cookie

Salgado 25 Scoring or Rating Figure 13 shows the ranking of two different citric acid concentrations to the reference sample of 2.5% citric acid. For the 1% citric acid sample, one (2%) panelist rated it a one for the most intensity. Two (3%) panelist rated it a two on the intensity scale, one (2%) rated it a three, one (2%) rated it a four, nine (15%) rated it a five, forty-three (69%) rated it a six, and six (10%) rated it a seven, the lowest intensity of sourness. For the sample of 5% citric acid thirty-seven (60%) panelist rated it a one, twenty-one (34%) rated it a two, two (3%) rated it a three, one (2%) rated it a four, no one rated it a five, one (1%) panelist rated it at its lowest rating in sourness with a six on the intensity scale. Figure 14: Rating of Sourness Intensity on a Scale of 1 to 7 of the Concentrations of 1% Citric Acid and 5% Citric Acid Compared to the Reference Sample of 2.5% Citric Acid Rated
80% 70% 69% 60% 60% 50% 40% 30% 20% 10% 0% 1 2 3 4 5 6 7 2% 3% 0% 3% 2% 2% 15% 0% 2% 10% 0% 34% 1% citric acid 5% citric acid

Percentage of Votes

Rating Scale 1 - 7

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Discussion
Color Association/Perception of Beverages
The beverage association test demonstrates how the appearance in color influences consumers choices in regards to beverages. In this study the light yellow (Mountain Dairy Lemonade) beverage was preferred most and the emerald (Watermelon Gatorade) beverage was disliked most by our panel base on of color appearance. A study by Levitan shows how the influence of colors directly affects the preference of beverages and what appeals more too each consumer. The light yellow beverage was also voted most natural and the emerald beverage was votes most artificial along with dark chartreuse because the light yellow looks healthier and the other two darker colors, which appears to have more artificial sweeteners. Levitan study also demonstrated how specific beverage colors can influences what a consumer believes a beverage taste like and what they want to drink like without actually consuming the beverage. For their study experiment when participants were ask to identify beverages flavors based on color, so when ask what flavor they felt the color purple beverage represented the majority of the panel infer it was grape and when ask what flavor was red beverage they infer cherry flavor (Levitan & others 2010). When the panel was ask whether they drink each beverage the light yellow beverage had the highest rating for yes and the emerald green had the highest rating for no. Form this study results we can conclude that the more natural the color appears the more consumers are willing to drink the beverage and the more artificial a beverage appears the less they are willing to drink the beverage. Panelists also rather drink all the beverages cold rather than hot, warm or tepid temperatures. According to Burdon study in the International Journal of Sport Nutrition and Exercise Metabolism, the colder the temperatures for sports beverages the better the

Salgado 27 palatability it is for the consumer because it decrease dehydration which could have been the case in this study since participants didnt receive water until they tasted food items (Burdon & others, 2012). Some of the aspects that could make this study better are possibly have the entire panel be in separate individual rooms while conducting this color association test since facial expression can alter other panelist opinions. Another aspect that can be modified in this experiment is placing the beakers with the different color beverages closer so the people in the back rows could have a better view. The panelist in the sitting in the front row had better view then others in the back so it is a good recommended that each panelist see the colored beverages up close instead of further away.

Texture Description
All but one panelist participated in the descriptive because of gluten intolerance. What this study found was top there descriptive word as described by the majority of our panels polls. Some of the words in each category were voted by the majority of participants, for example most panelist felt like the flavor of the goldfish could be described as salty. For the raisins majority of the panelist described the consistency as chewy and the aroma as fruity. The almonds flavor was characterized as nutty and the consistency as thick. For the mini marshmallows the vast majority of the participants thought that both the aroma and flavor was best describe as sweet. For the description test the most common problem would be food fatigue during testing since most panelists kept forgetting to drink water in between each snack food.

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Difference tests Paired Comparison

For the pair comparison test all the participants agree that the 1% citric acid concentration of apple juice was sourer then the 0% citric acid concentration. The most obviously explanation for such this outcome is the differences in concentrations of citric acid in each sample, for example in the Vichuga study in regards to the lemon drops because of concentration of citric acid in each sample varied so that panelist could decipher which one was best based on a comparison and ranking test (Vichuga & others, 2009) During this study there was least amount of marginal error since because there were only two samples given out and the panel had to identify the sample that was the sourest out of the two. One thing that could be improve in this test is possibly getting different color of cups or maybe labels for each cup given so that each panelist is tasting and so there no confusion of which sample is which.

Triangle Test
The triangle test also had the entire panel decided which apple juice beverage was the sourest or odd sample from three samples. The apple juice that contained 1% citric acid was the odd sample the other two samples were the same that contained 0% citric acid concentration in the apple juice samples. In a similar test conducted by McClure the triangle test didnt work as affectively when comparing sweetness in their two samples as it did for this study. For their triangle test they wanted to identify the odd sample containing different intensity of sweetness from the other two samples but the majority of their panel couldnt decipher correctly which sample had different intensity of sweetness, its possible because we measured acidity in apple juice and they measure sweetness why this study results are different from theirs (McClure &

Salgado 29 Lawless, 2012). Some of the error could have happen during this test is that people were voting in the same room for the entire panel to see their piers choices and could have altered this choice by the influence of the majority of the panel voting for 1% citric acid concentration.

Ranking Test
In this study the ranking test demonstrates which two citric acid concentrations of apple juice were ranked correctly in order most of most sourness. The apple juices that were ranked most correctly were the one with the most drastic difference in acid concentration. The apple juice that was ranked most correctly and was considered the sourest was the apple juice with 10% citric acid concentration and the beverage that was correctly ranked last compared to the 10% citric acid concentration was 0% citric acid concentration apple juice. In this study it also confirms that most people like moderate amounts of critic acid concentrations in their apple juice and dislike most the citric acid concentration that are over powering in the any beverage. The results in our study showed that the majority of the panelist like and preferred the two apple juice concentrations with the least amount of citric acids like the 0% or 1% concentration and disliked most the citric acid concentration with 10% citric acid. In a study done by Vichuga and his colleagues showed that consumers like well-balance lemon drops with even amounts of citric acid and sugar. The best tasting lemon drops judged by a panel was the lemon drops that contained 11 g/kg of citric acid and 691 g/kg sweeteners related to the sweet potency of sucrose. The most unpleasant lemon drop concentration contained higher concentration of citric acid per lemon drop and was judged the worst tasting out of the five samples of lemon drops tasted (Vichuga & others, 2009). This sensory test could have had the most marginal error because the beverages were being pasted out by the person in front of each row in the same color paper cups, a panelist could

Salgado 30 have been drinking the wrong sample because the cups were not labeled. So for this test marginal error can be avoided if they label the cups so panelist dont get the beverage samples mixed up and rank the beverages in wrong order.

Duo-Trio Test
In the duo trio test majority of panelists picked the non-standard Smart & Final cookie to be different from the standard Nabisco cookie. The most obvious differences in characteristics between the Nabisco brand and the Smart and Final Brand is its dryness, less vanilla flavor, and crunchiness. One thing that could have improve the outcome of this study was to more control over what was given out, for example lab tech could have waited to given out the two samples at different times instead of handing them out at same time in order to avoid confusion in what cookie each panelist are receiving. Another problem that occurred is that not all panelist were taking sips of water in between each sample tasting, so they should have a time when the professors makes the panelist take drink of water to avoid food fatigue.

Scoring or Rating Test

For the last sensory test, the majority of the panel had rated the sample with 5% citric acid concentration of apple a one in a one to seven scale of sour intensity in regards to the reference concentration of 2.5% citric acid concentration apple juice, which was rated as a 3 prior to tasting the samples. The sample that contained 1% citric acid was mostly rated a six in the sour intensity scale. A similar test by Frank and others was conducted where they found that their panelist rated some of their grapefruit juices in a scale from nine to zero, found that the juices with higher acidic acid where ranked higher in sourness scale compared to the reference sample and the lower concentrations citric acid had lower rating compared to the grapefruit reference sample (Frank & others, 1997). Like other beverage tasting test marginal error could

Salgado 31 have occurred because the white cups given to each panelist was not labeled and there for could have rated the citric acid concentration of apple juice in wrong order according to the reference sample. Overall marginal error could have happened form several reasons; the most obvious was that the environment was not properly controlled. There were numerous panelists talking and laughing throughout each test that could have had an effect on each test. The professor also had trouble gathering the data from certain test when voting since some panelist would forget to raise their hands during poll taking making the instructor count all over until she received the proper vote count for all panelists. There was also noise being heard outside the kitchen lab that could have distracted the panelist.

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References
Brown A. 2011. Understanding food principles of preparation 4th ed. California Wadsworth. pp. 23-25. Burdon, C. , Johnson, N. , Chapman, P. , & O'Connor, H. 2012. Influence of beverage temperature on palatability and fluid ingestion during endurance exercise: A systematic review. International Journal of Sport Nutrition and Exercise Metabolism,22 (3), 199211 Frank GC, Nelson DB, Sami PS, Toma RB. 1997. Effects of debittering on grapefruit juice acceptance. International Journal of Food Sciences and Nutrition. 48. 237-242. Levitan CA, McClure S, Shankar M, Shiv B, Simons C, Spence C. 2010. An Expectationsbased approach to explaining the cross-modal influence of color on orthonasal olfactory identification: The influence of the degree of discrepancy. Attention Perception and Psychophysics 72: 1981-1993. McClure, S. , & Lawless, H. 2010. Comparison of the triangle and a self-defined two alternative forced choice test. Food Quality and Preference, 21(5), 547-552 Vichuge A. , Panovska Z., Lukesova, D. 2009. The selection of the optimal rate of acid and sweet taste for lemon flavored drops. Czech Journal of Food Sciences, 27, S330-S332