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. 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.
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.