Triangular Test in Sensory Analysis
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ScribdTranslationsTriangular Test in Sensory Analysis
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ScribdTranslationsFEDERAL UNIVERSITY OF CEARÁ - UFC
DEPARTMENT OF FOOD TECHNOLOGY
DISCIPLINE: INTRODUCTION TO SENSORY ANALYSIS
Marcos Antônio Barbosa da Silva
ENROLLMENT: Gastronomy - 0319383 - Class B
PRACTICE REPORT
Triangular Test
Fortaleza - Ceará
2011
Marcos Antônio Barbosa da Silva
PRACTICE REPORT
Practical class for the application of the test
triangular which is part of the program of
Introduction to Analysis
Sensory taught by Professor Maria
of the Carmel
Federal University of Ceará
Fortaleza – Ceará - 2011
INTRODUCTION
The triangular test is a mechanism used in sensory analysis to determine
sensory differences between two products. In these tests, the samples have two
different forms of presentation: two As and one B or two Bs and one A, being
each form presented to the tasters the same number of times. Thus
The samples have 6 possible presentations: ABB, BAB, BBA, BAA, ABA
e AAB. Since the combinations must be presented the same number of times,
we concluded that the number of testers must always be a multiple of 6. The
samples are presented randomly and coded differently from taster to
tester in order to avoid any kind of influence among them.
OBJECTIVE
A juice industry packaged in Tetra Pak containers has as its end of
launches a mixed juice of açaí with banana that already has about 10
years of existence in the national market with excellent acceptance among class A
The juice is composed of 65% açaí pulp and 35% banana extract.
the constant changes in the consumer market and the increase in the price of pulp
açaí, the industry wants to make a change in the formula by reducing the quantity by 5%
of açaí, due to the rise in the price of the raw material. The reduced percentage of
açaí pulp would be supplemented with banana pulp at a significantly lower cost. With
reduction of the final product price the industry expects to have greater penetration among the
classes C and D, and consequently increase their profitability. Before the
launch of the new product in the market the company decided to conduct a survey
sensory for studying consumer behavior in relation to the taste of your
product after the change in composition, choosing for the research the test
triangular.
METHODOLOGY AND RESULTS
Since it concerns untrained testers, the option for forced choice was made.
so that the testers did not have the option to say that they could not
identify no difference between the tested samples. The test was applied
using açaí juice with banana with the percentages of fruit pulp
currently used by the industry and the same juice with the percentages that the
industry wishes to use.
12 testers were used, each offered 2 samples.
tester. Among the samples offered, there were two identical ones and one different, which
should be identified by the judges. The coded samples were offered
in a random and varied sequence for all tasters covering
all possible combinations between the samples.
CONCLUSION
After applying the triangular test with 12 judges, only one was obtained.
incorrect answer. Referring to table 2 for 5% significance level
eight correct answers are needed to establish
significant difference. Since the number of correct answers in the test was 11
it is concluded that there is a sensory difference between the tested samples at the level of
significance.
This result indicates that a change of this magnitude in the composition of the juice
it will be easily perceived by the consumer which can cause approval or,
rejection. The purpose of the test, however, is just to verify the difference between
they.
QUESTIONNAIRE
How is the triangle test classified?
According to the ABNT standards, NBR 12994, from July 1993, the triangular test is
classified as a 'discriminative method', of difference, through which one
they establish qualitative and/or quantitative differentiations between the samples.
2. What is the importance of the triangular test in the food industry?
The triangular test is important in the food industry to assess the reaction of
consumers to certain changes in the composition or presentation of the
your products.
3. How should it be served and how should the triangular test be outlined?
Each tester receives 3 coded samples being informed that 2 are the same.
Sample 1 is different. The samples must be tested from left to right.
to identify which of the samples is different.
In the triangular test, the coded samples must be served in all the
possible combinations with a minimum of 12 fitting rooms. As each fitting room
You will receive three samples; the blocks will consist of 6 tasters for it to happen.
the balancing with the 6 possible combinations as shown below:
Sample I Sample II Sample III
P1 A B A
P2 B A B
P3 B A A
P4 A B B
P5 A B A
P6 B A B
REFERENCES
DUTCOSKY, S. D. Sensory analysis of food. 2nd edition. Curitiba: Publisher
Champagnat, 2007.