Sensory Analysis
3. Sample Preparation
For successful sensory testing, sample selection, preparation, neutralization, coding and presentation are critical to provide an objective evaluation.
- Sample selection
The differences between the samples should be as small as possible, i.e. all testers should receive the same samples as far as possible. Ensure all samples are available in sufficient quantities to allow multiple tastings. - Sample preparation
Samples must all be at the same temperature, unprepared samples are tasted at room temperature (except e.g. ice cream). Hot samples are heated shortly before tasting. Serving sizes, and presentation should be as similar as possible. Pay extra attention to samples that depend on solubility and mixing of ingredients. - Sample neutralization
The sample name or brand should be not identifiable. Therefore, the sample must be transferred to a neutral container. All containers must be identical. - Sample coding
The samples are neutrally coded before testing to make them anonymous. Samples should be presented in a randomized order and vary in repeated sessions. - Sample presentation
The samples are presented in neutral vessels, in terms of smell, taste, and color. Also crockery used in tasting nmeeds to be taste- and odorless.
Room preparation
The ideal room for a tasting is neutral, offers no distractions and is free of noise, where necessary areas are partitioned off. Lighting needs to be good, ideally daylight. To ensure undisracted odor and taste perception the room needs to be well-ventilated.
A tasting series should not consist of too many samples to avoid the risk of fatigue, wherby an examiner is no longer able to perceive sensory stimuli adequately.