Chapter 2

Chapter 2: Product Acceptability & Palatability

In this topic, I learn about the methods to evaluate the sensory properties of food. There are few reasons why sensory test is done. One of the reasons is to measure food accessibility. This means that to make sure that the product or the food produced is able to be consumed by anyone with adequate nutrients. Other than that, sensory test is done to make sure the product improvement and also for quality control because the food products need to fulfil few requirements in terms of appearance, aroma, texture and also taste to be sufficient to be on the market.
This topic  focused on the different types of sensory tests and scorecards. There is a standard tests that are used by industries. For instant, the discrimination tests which are used to evaluate specific attributes. They include pair comparison, triangle and duo trio tests. Other than that is hedonic test which is also known as affective test which is used to measure  the liking, preference and also acceptance for a product in a rating scale. The third one is descriptive test which is a sensory methodology that provides quantities descriptions of products.