E-modules
Learning goals Good Sensory Practice (chapter 3)
After the e-module the student is expected to:
Know the different aspects in a sensory research (test objective, test type, panellist, sample,
test set-up, test area) and be able to mention examples which are important to think about
when designing and executing a sensory research (such as sample size, manner of presenting
sample etc)
Know the different types of treatment structure (one-way, two-way or other) and the
different design structures (CRD, RCBD, IBD)
Checklist of designing a sensory research
Research question → New and original; As specific as possible; Measurable; Possible within
the time and resources available.
Study design → one-way, two-way or other design depending on number of aspects
differently among samples; randomized complete block design = Each sample is randomly
assigned to each subject for every different day of the week (day is block); incomplete block
design = Subjects are divided into groups and only taste a subset of the samples; complete
randomized design = All subjects taste the samples in randomized order in one session.
Panellist → hedonic questions can be answered by a lay panel, while analytical questions
typically need a trained panel.
o Recruitment
o Screening
o Training
Sample
o Size and shape (equal and not too big (satiation))
o Volume
o Carrier (e.g. for butter, chocolate spread, mayonnaise)
o Serving temperature
o Maximum holding time
Test set-up
o Panellist check-in
o Palate cleansers (water and crackers to neutralize mouth)
o Instructions
o Score sheets
o Coding
o Randomization/counterbalancing
o Booth items (pen, napkin)
o Clean-up
o Receipts when incentive is monetary
o Debriefing
→ ‘’taste and spit’’ (analytical evaluation except aroma or aftertaste) or ‘’taste and
swallow’’(hedonic, aroma and aftertaste)
Test area
o Separation of panellist
o Temperature and humidity
o Light
o Noise
o Background odour
o Accessibility
Learning goals Good Sensory Practice (chapter 3)
After the e-module the student is expected to:
Know the different aspects in a sensory research (test objective, test type, panellist, sample,
test set-up, test area) and be able to mention examples which are important to think about
when designing and executing a sensory research (such as sample size, manner of presenting
sample etc)
Know the different types of treatment structure (one-way, two-way or other) and the
different design structures (CRD, RCBD, IBD)
Checklist of designing a sensory research
Research question → New and original; As specific as possible; Measurable; Possible within
the time and resources available.
Study design → one-way, two-way or other design depending on number of aspects
differently among samples; randomized complete block design = Each sample is randomly
assigned to each subject for every different day of the week (day is block); incomplete block
design = Subjects are divided into groups and only taste a subset of the samples; complete
randomized design = All subjects taste the samples in randomized order in one session.
Panellist → hedonic questions can be answered by a lay panel, while analytical questions
typically need a trained panel.
o Recruitment
o Screening
o Training
Sample
o Size and shape (equal and not too big (satiation))
o Volume
o Carrier (e.g. for butter, chocolate spread, mayonnaise)
o Serving temperature
o Maximum holding time
Test set-up
o Panellist check-in
o Palate cleansers (water and crackers to neutralize mouth)
o Instructions
o Score sheets
o Coding
o Randomization/counterbalancing
o Booth items (pen, napkin)
o Clean-up
o Receipts when incentive is monetary
o Debriefing
→ ‘’taste and spit’’ (analytical evaluation except aroma or aftertaste) or ‘’taste and
swallow’’(hedonic, aroma and aftertaste)
Test area
o Separation of panellist
o Temperature and humidity
o Light
o Noise
o Background odour
o Accessibility
