# Sensory analysis

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A staged sensory programme that separates detectable difference, descriptive profile and consumer preference.

In brief

A staged sensory programme that separates detectable difference, descriptive profile and consumer preference.

## Three different questions

 |
 Stage | Question | Method

 | Difference | Can assessors detect that samples differ? | triangle test or other discrimination test
 | Description | How do they differ? | trained descriptive vocabulary and intensity ratings
 | Preference | Which is liked or preferred? | consumer/target-user hedonic or paired-preference study

## Triangle test

ISO 4120 defines the triangle test: three coded samples are presented, two identical and one different, and the assessor identifies the odd sample. [R25] It establishes a perceptible difference, not which sample is better.

## General controls

Sample coding, order randomisation, serving amount, temperature, preparation, palate cleansing, assessor eligibility, blinding and analysis follow a written protocol consistent with general ISO sensory guidance. [R29]

## Sample size

Panel size is calculated from the selected test, significance level, desired power and minimum proportion of discriminators. It is not fixed at an arbitrary universal number.

## Hospitality validation

Chef or venue feedback is collected only after analytical and blinded difference testing. Expert endorsement is useful for application relevance but does not replace controlled sensory evidence.

## References

- [R25] International Organization for Standardization (2021). ISO 4120:2021 Sensory analysis — Methodology — Triangle test. *ISO*.
- [R29] International Organization for Standardization (2017). ISO 6658:2017 Sensory analysis — Methodology — General guidance. *ISO*.