Lab Manual Sensory Complete
Lab Manual Sensory Complete
Lab Manual Sensory Complete
OBJECTIVES:
INTRODUCTION
Smell and taste belong to our chemical sensing system (chemosensation). The
complicated processes of smelling and tasting begin when molecules released by the
substances around us stimulate special nerve cells in the nose, mouth, or throat. These
cells transmit messages to the brain, where specific smells or tastes are identified.
Olfactory (small nerve) cells are stimulated by the odors around us-the fragrance from a
rose, the smell of bread baking. These nerve cells are found in a tiny patch of tissue high
up in the nose, and they connect directly to the brain.
Gustatory (taste nerve) cells react to food or drink mixed with saliva and are clustered in
the taste buds of the mouth and throat. Many of the small bumps that can be seen on the
tongue contain taste buds. These surface cells send taste information to nearby nerve
fibers, which send messages to the brain.
• sweet
• sour
• bitter
• salty
Certain combinations of these tastes-along with texture, temperature, odor, and the
sensations from the common chemical sense-produce a flavor. It is flavor that lets us
know whether we are eating peanuts or caviar.
Umami is a Japanese word that roughly translates into English as "robust" or "delicious."
Umami can also be described as heartiness, savoriness, or fullness of the mouth.
Umami can be perceived by taste alone. Although the presence of other basic tastes
(sweet, salty, sour, and bitter) does make umami more apparent, the entire sensation is
experienced on the tongue. This categorizes umami as a basic taste, not a flavor. Despite
this fact, umami has not always been considered a basic taste in America. In the 1950's,
the FDA categorized umami as a flavor enhancer because it requires the presence of other
tastes in order to be perceived. It wasn't until 1990 at an international symposium that
umami was widely accepted as the fifth basic taste.
Procedure:
1. Rinse your mouth by using the distilled water prepared before tasting each
sample.
2. Begin with the sample from left until right.
3. You are given 20ml sample solution. Put sample in your mouth and let it spread
across the surface of your tongue especially at the sensitive area for taste.
4. If the sample taste like plain water, mark (0) . If you are not sure what is the taste
mark (?).
5. Your task is to identify the four basic taste and umami, if possible.
6. You may retaste as often as you need to.
Name:
Date:
Sample Code Taste quality
1.
2.
3.
4.
5.
6.
Name:
Date:
Procedure:
You are given sample in a covered cup. Open the cover slightly, and smell 3 times.
Close back the cover. Try to identify the smell and write your answer in right column
and the description of the smell. You may resmell as often as you need to.
1)
2)
3)
4)
5)
7)
8)
9)
DIFFERENCE TESTS
OBJECTIVES:
INTRODUCTION
Discriminatory tests are used to determine whether a difference exists between samples.
The panelist does not allow his personal likes and dislikes to influence his response.
Laboratory difference panels can be used to determine if there is a difference among
samples. Descriptive tests are used to determine the nature and intensity of the
differences. In this publication several commonly used experimental methods are
described with examples of the questionnaires, their application, and statistical analyses.
.
The tests to determine a difference between samples include the triangle test,the simple
paired comparisons test, the Scheffé paired comparjsons test, the duo-trio test,the
multiple comparisons test, ranking/scoring, and ratio-scaling. Examples of these tests
and sample questionnaires follow.
Procedure:
7. Rinse your mouth by using the distilled water prepared before tasting each
sample.
8. Begin with the sample from left until right.
9. You may retaste as often as you need to.
Evaluation form
Name:
Date:
Panel:
You are given three samples. Two of the samples are identical and third is different.
Begin tasting with the sample on your left. Identify the odd sample.
Name:
Procedure:
1. Rinse your mouth by using the distilled water prepared before tasting each
sample.
2. Begin with the sample from left until right.
3. You may retaste as often as you need to.
Evaluation form
Name:
Date:
Panel:
You are given two samples. Begin tasting with the sample on your left. Indicate
which sample is sweeter.
______ _______
Procedure:
1. Rinse your mouth by using the distilled water prepared before tasting each
sample.
2. Begin with the sample from left until right.
3. You may retaste as often as you need to.
Evaluation form
Name:
Date:
Panel:
On your tray you have a marked control sample ( R) and two coded samples. One
sample is identical with (R) and the other is different. Which of the coded samples is
identical with R?
______ _______
SCORING TEST
OBJECTIVES:
INTRODUCTION:
Scoring is a form of rating using a numerical scale. The numbers used in scoring from an
interval or ratio scale (i.e., the different scores have a defined and mathematical
relationship to each other). Scoring is used for evaluating the intensity of one or more
attributes. The recommended number of assessors is 1 or more experts, 5 or more trained
assessors, 20 or more assessors. The assessor assigns to each sample a value according to
a predetermined scale e.g.,
descriptive, line etc.
The number of assessors will vary according to the grading method applied. The results
can be summarized as for classifications and maybe used to make a decision about a food
, eg its price or accept/reject and etc.
1. Rinse your mouth by using the distilled water prepared before tasting each
sample.
2. Begin with the sample from left until right.
3. You may retaste as often as you need to.
You are given three samples. Begin tasting with the sample on your left. Mark (x) at
the scale below that represents your evaluation.
Colour
Air space
Taste
Saltiness
Likeness
strongly strongly
dislike like
You are given three samples. Begin tasting with the sample on your left. Mark (x) at
the scale below that represents your evaluation.
Colour
Air space
Taste
Saltiness
Likeness
strongly strongly
dislike like
You are given three samples. Begin tasting with the sample on your left. Mark (x) at
the scale below that represents your evaluation.
Colour
Air space
Taste
Saltiness
Likeness
strongly strongly
dislike like
INTRODUCTION
OBJECTIVE:
Procedure:
1. Rinse your mouth by using the distilled water prepared before tasting each
sample.
2. Begin with the sample from left until right.
3. You may retaste as often as you need
You are given FOUR samples. Rank these samples for sweetness. The sweetest
sample is ranked first, the second sweetest sample is ranked second, the third sweetest
sample is ranked third and the least sweet sample is ranked fourth. Place the code
numbers on the appropriate lines.
HEDONIC TEST
OBJECTIVES:
INTRODUCTION:
1. Rinse your mouth by using the distilled water prepared before tasting each
sample.
2. Begin with the sample from left until right.
3. You may retaste as often as you need to.
Taste these samples and check how much you like or dislike each one.