73G-3 |
A practical example for the realization of a time intensity test |
C. PTACH1, B. Nikolaus1, and A. Meier-Ploeger2. (1) Arotop food creation GmbH & Co. KG, Mainz, Germany, (2) University of Applied Science, Fulda, Germany According to the draft of the ISO and the DIN a time intensity test was used to evaluate the sweetness of nut nougat cremes. As a peculiarity half of the panelists were not screened as recommended for descriptive methods - they had no experience in sensory evaluation. All of them had to test a nut nougat creme and three modifications in twelve replications. The panelists were asked to note the sweetness intensity over time. Therefore they took half a tea spoon of the cream, distributed it in their mouths and marked their impression on the screen. The preliminary step for the data analysis had to be the visual inspection of the individual panelists time intensity graphs. Then the seven most substantial parameters were extracted from the curves and used for statistical tests like Kruskal-Wallis and Friedman. In this case it was much more important to investigate the panelists than the products. The untrained panelists delivered reproducible results after a very short instruction on this method and this attribute as well as the trained assessors. Time intensity studies always seemed to be very complicated especially the statistical analysis of the test. But this study shows that time intensity test can be very simple and each sensory specialist has the possibility and knowledge to realize it.
Session 73G, Sensory Evaluation
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