Test methods for sensory analysis - duo-trio test

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Сообщение #1 admin » Пн, 29 января 2018, 15:21

If a change is made in packaging, responses of users can be tested regarding aspects as appearance, texture and touch. The testing can be performed systematically by so-called sensory analysis. NEN-EN-ISO 10399:2017, published in December, specifies the duo-trio test, a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. It is effective for a) determining that 1) either a perceptible difference results (duo-trio testing for difference), or 2) a perceptible difference does not result (duo-trio testing for similarity) when, for example, a change is made in ingredients, processing, packaging, handling or storage, and b) for selecting, training and monitoring assessors.
Two forms of the method are described: - the constant-reference technique, used when one product is familiar to the assessors (e.g. a sample from regular production); - the balanced-reference technique, used when one product is not more familiar than the other.
The method is statistically less efficient than the triangle test (described in NEN-EN-ISO 4120:2007) but is easier to perform by the assessors. The method is applicable even when the nature of the difference is unknown. The method is applicable only if the products are fairly homogeneous.

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