FOOD TECHNOLOGY

Detailed explanation-1: -For effective sensory evaluation, the analyst should duly recognize the purpose of the study, select the appropriate experimental design, use panelists who fit the purpose, choose the proper method for preparing and presenting the samples, and analyze the data cor-rectly.

Detailed explanation-2: -The sensory lab employs three different types of difference tests: the triangle test, the duo-trio test, and the paired comparison test.

Detailed explanation-3: -Physiological factors which may influ-ence sensory responses include saliva flow and composition, adaptation and fatigue, age, gender, nutritional status, diet, satiety and drugs.

Detailed explanation-4: -At least 7-10 panelists as for duo-trio are recommended in this test 40 43. In these tests, sensory attributes of products are characterized in order of their appearances and relative intensities are assigned 37.