TECHNICAL UNIVERSITY OF AMBATO

FACULTY OF FOOD SCIENCE AND ENGINEERING

SENSORY ANALYSIS LABORATORY
Professor Ing. Aníbal Saltos Date:
22/04/2010
Assistant: Egda. María José Andrade 6th 'A'
Cristian SanguchoV. Practice: #4

Difference or Discriminative Test: Test

1. INTRODUCTION:

Analytical sensory analysis tests are, in terms

general, of two types: discriminatory tests (or differentiation tests)
and the descriptive tests. The main difference tests are:
triangular test, duo-trio test, and pair comparison test.

APPLICATIONS:
Production consistency control.
Study of the influence of the mode of production.
Contribution of new technologies.
Influence of the raw material.
Evaluation of shelf life.
Evaluation of the type of storage.

DUO TRIO TEST.- Three samples are presented, one of them as

reference, and asks which of the other two is equal to it. The
the probability of guessing by chance is 1/2. This test determines whether there is
any sensory difference between a given sample and one of
reference. Judges must be well aware of the reference sample. The
interval of time between the presentation of the first stimulus (K) and the
The next two (samples) depend on the characteristics of the product.
and if the evaluation induces fatigue. The possible combinations are:

A BA ....A AB ....A BA
... BA .......AB .......BA
....BA .......BA .......AB
....AB .......AB .......AB

TRIANGULAR TEST.- Three samples are presented, one of them

different, and asks what is the different. The probability of
hit by chance 1/3. Detect small differences between samples.
Produces more sensory fatigue than the paired comparison. Equal
six possible combinations are prepared and served to
the panel members. They should be served randomly,
preferably as duplicates. The number of members in the panel
must not be less than 12.

AAB ABA BAA ABB BAB BBA

2. OBJECTIVES:
 TECHNICAL UNIVERSITY OF AMBATO
FACULTY OF SCIENCE AND FOOD ENGINEERING
SENSORY ANALYSIS LABORATORY

General:
Establish the existing difference in flavor between two types of
drinks using the triangular test and the duo-trio.

Specifics:
Analyze whether there is a significant difference at the moment of
obtain the evaluation data.
Determine the causes for why the evaluation cannot be carried out.
carry out under proper conditions.

3. MATERIALS:

Tasteless water 2 liters of nectar of

peach different
brands
4. PROCEDURE
TRIANGULAR TEST
The triads that are going to be analyzed are being prepared. Each triad must have
one duplicated sample and the other isolated or different.
Considering that in a triangular test there are six ways to
present the samples.
BAA ABB
ABA BBA
AAB BAB
Each taster will examine the samples of each triad in the order of
presentation of the samples (left to right), although
You can test each sample several times.
Next, the taster will indicate the different sample in the
attached form.

DUO TRIO TEST

The taster must familiarize themselves with the reference sample.
previously at least half an hour in advance to then
establish the differences.
The triad that will be analyzed is being prepared. This triad must have the
reference sample (R) and the sample to compare (B), isolated.
In this case, the reference sample is always tested first.
Each taster will evaluate one of the two triads.
Each taster will examine the sample of the triad, first the one from
reference and then the other two, in the order indicated,
although you can try several times.
Next, the taster will indicate the sample of the two codified.
which is considered the same as that of the reference, in the attached form.
This test is always of 'forced judgment'. Never is it admitted that
none is equal to the reference.

5. OBTAINED DATA:
Report the responses from the entire course
Number of collectors: 9

TABLE #1: Data of correct answers in the TRIANGULAR test

M
ue
str
a
dif
he
M in A
you

C 7
7

I 2
2
 Source: Sensory Analysis Laboratory

TABLE #2: Data of correct answers in the DUO-TRIO test

Mu
M east A
ra
dif
he
in
you
2
C 2

7
I 7

Source: Sensory Analysis Laboratory

6. CALCULATIONS AND RESULTS:

TRIANGULAR TEST
n=9
a=7
d=2
1
p=
3

1
H 0 :p= the taster does not distinguish the different sample ( he does it for luck )
3
1
H 0 :p> , the distinguished selector shows a different sample
3
)= ∑≤( P7 a i )
P ( correct answers
P ( correct answers
)=P (≤a=0
7 ) + P ( a=1 )+ P ( a=2 ) +… . .
P ( correct answers ≤7
)=0.9990347
1−0.9990347=0.0009653
0.0009653<0.05

Rechaza0

O E

A
7 3

D
2 6
 2
( Thei −E i )
x =∑
2
Ei
(7−3 ) ( 2−62)
2
x 2= +
3 6
2
x =5.333+2.667
x 2=8
x 2tables=4.17
8> 4.17
Accept H0

DUO TRIO METHOD

=9
a=2
d=7
p=0.5

H 0 :p=0.5, the taster does not distinguish the different sample ( it happened by luck)
H 0 phrase often used to express playfulness or a light-hearted mood.> 0.5, the taster distinguished the different sample
P ( correct answers )= ∑≤( P2 a I )
P ( correct answers )=P (≤2a=0 ) + P ( a=1 ) + P ( a=2 )
P ( correct answers ≤2
)=0.08984375
0.08984375>0.05
Accept H0

7. DISCUSSION:

In the present practice, two types of tests were applied

tastings, in which the recognition of
the two types of peach nectar brands. In the first
a test with a 1/3 probability is much better for
what in this does not guess the answers, is more accurate.
With the duo trio test, there is a probability of ½, which
is smaller and less effective, since the different product is
guessed. These tests allow a food industry
launch a new product and understand its acceptability
same, in order to take the risk of selling it on the market and
obtain profits, however if these tasting tests
if not carried out, there may be a total loss if the product
it is rejected. In the tests, it is also important to apply
knowledge of statistics to test hypotheses and
to know if the data from the obtained samples is available.
reliability and to know whether the process carried out is accepted or not,
otherwise the tastings will be carried out again.

8. QUESTIONNAIRE:
 8.1. Indicate what the application of the triangular test is in
a food industry.

Food companies frequently require

predict whether their products will be purchased by the
consumers. This prediction constitutes one of the
most relevant measurements for the success of the company. No
it makes sense to establish an entire infrastructure for the
production of foods that the consumers no
They would buy. This test was developed in the decade of the
forty by Bengtsson from the Carlsberg brewery. It is from the
most used in brewing and consists of the presentation to
taster of three glasses with the caveat that two of them
they have the same beer and the other has a different beer.
The taster must decide which is the different glass. It is
the triangular test is used as it shows greater
probability of real hits and it is considered that the
tasters do not guess the samples.

8.2. What is the usefulness of preference tests in a

sensory analysis?

They are the sorting tests that are used for

arrange a series of samples (from 3 to 6 samples) accordingly
with a specific or general characteristic (preference,
bitterness, body, etc.). This test provides a measure of
the probability that one or more samples differ from the
remaining but, however, does not measure the magnitude of the
difference. It consists of presenting the glasses randomly.
with the samples and tasters are asked to arrange them
according to a particular characteristic.

9. CONCLUSIONS:

Differences were established between the various samples, which

allowed us to relate the similarities, and therefore, obtain a
high percentage of accurate results, thanks to the calculations made in
based on the data obtained from the tasters, as detailed
previously there was a big difference between the samples
255 and 198, the latter being the sample of preference, since
that the triangular test determines the existing differences
between any sample and a reference one and the test
duo trio aims to detect differences between two
samples.
It was analyzed that there was a significant difference between the
samples 255 and 198, since the correct answers in a test were
totally in favor of the sample that was taken as
reference prevailing the successes on the part of the
pickers.
It was determined that the main reasons for not being carried out
the triangular and duo-trio tests are completed well, they may be that
 the tasters are observing the samples, as well as the shape
of presentation of the samples, that is, the vehicle that is going to
the use must be appropriate so that it does not alter the result
final evaluation.

10. BIBLIOGRAPHY:
Sensory Perception
First Edition. Limusa Publishing. Printed in Mexico City. Page 453.
Basic Sensory Methods
Acribia Editorial. Printed in Canada. Pages 52 - 53
CARPENTER et al. 2002. "Analysis in Development and Quality Control"
of food.” First Edition. Editorial Acribia. Zaragoza – Spain.
Pages 62 - 65
UREÑA, Milber. 1999. "Sensory Evaluation of Foods".
Second Edition. Agrarian Publishing Lima - Peru. Printed in Spain.
Pages 43 – 47
TORRICELLA, Raúl. 1984. "Sensory Evaluation in the Industry of"
Foods. First Edition. Ciepe Publishing. Printed in San Felipe-
Venezuela. Pages 54 - 55 - 56