Professional Documents
Culture Documents
CHEMISTRY
Submitted by: Elizabeth Tan
HH2
Hedonic Scale
1. Prepare the food samples.
2. Ask each person to taste each sample in turn and tick a box, from
'1 Dislike Very Much' to '5. Like Very Much' to indicate their
preference. Use the word file below to help.
3. The person may also wish to make remarks about the products
appearance, taste, odour and texture.
4. Analyse the results. Which sample received the greatest/lowest
scores?
Scoring Tests
Samples are scored on a scale, between like and dislike.
Allow people to evaluate samples and score (place) in order of
preference.
Record their responses.
Ranking
Decide on the attribute to be ranked.
Allow people to evaluate samples and place them in rank order.
Record the responses.
Tongue map
Bitter- having a sharp, pungent taste or smell; not sweet. ; Ex: Bitter
gourd, bitter melon
Sources:
http://www.foodafactoflife.org.uk/sheet.aspx?
siteId=19§ionId=83&contentId=308
http://www.math.unl.edu/~jump/Center1/Labs/WhatisFoodChemistry.pdf
http://en.wikipedia.org/wiki/Umami