Lab Report

FOOD 607 Sensory Science and Techniques Semester 2, unblocked, 2020

Examiner: Damir Dennis Torrico, Ph.D.

Laboratory 2

WEEK MODULE DATE TIME ROOM SESSION LAB REPORT SAMPLES

2 Perception THU 23-Jul-20 14:00-18:00 HT LAB

2. Tasting and attributes generation

Yes

4 fruit juices and 4

chocolate products

Objectives: (1) To learn the basic protocols and instructions in a tasting session (2) To assess juice and chocolate products using the Check-all-that-apply methodology for the generation of attributes lexicons

Samples - first set Codes Serving size Instructions

Keri premium orange juice 416 A serving size

of 15 mL of juice per each

cup

Samples will be pour in the plastic cups with lids. Serve all samples at

the same time using a tray

Just juice tropical juice (Normal) 361

Keri apple juice 853

Just juice tropical juice (Orange & Mango) 672

Samples - second set Codes Serving size Instructions

Whittaker's creamy 33% cocoa milk chocolate 147

One square of chocolate per

each cup

Samples will be placed in the plastic cups (no lids). Serve all

samples at the same time using a tray

Whittaker's milk caramel 33% cocoa milk chocolate 962

Whittaker's dark Ghana 72% cocoa dark chocolate 234

Whittaker's dark salted caramel 62% cocoa dark chocolate 516

Procedure for the panellists (students):

1. You will be presented with 2 sets of samples (1st set of juices and 2nd set of chocolates). 2. The first set has 4 juice samples (labelled with 3-digit random codes), and the second set

has 4 chocolate samples (labelled with 3-digit random codes). Take a break of 5 minutes in between sets.

3. Using your cell phone, open the link that was provided at the beginning of the lab session, and follow the instructions.

4. Start evaluating the samples in the order shown in the instructions of the screen (website link).

5. For each sample, you will check all the attributes that you perceived using the list that is showed in the screen.

1. 6. Clean your palate with crackers and water in between samples.

FOOD 607 Sensory Science and Techniques Semester 2, unblocked, 2020

Examiner: Damir Dennis Torrico, Ph.D.

Lab report:

1. Choose one product (chocolate or juice) to be reported. 2. After the test, you will be informed about the identity of the samples. Make sure you include

a full description (including ingredients) of the test samples in your lab report. 3. Pool the class data and analyse pooled data using the frequency counts (data will be

posted in LEARN). 4. In the INTRODUCTION, make sure you include: (1) product differentiation in the food

industry, (2) usefulness/application of generating attributes for these products. 2. 5. In the DISCUSSION, make sure you: (1) compare the similarities and differences of the

attributes among the evaluated products (chocolate or juice), and (2) compare your findings with relevant previous studies.