Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bayombong, Nueva Vizcaya
INSTRUCTIONAL MODULE
College: Human Ecology
Campus :Bayombong Campus
DEGREE PROGRAM BSHT COURSE NO. HTC12
SPECIALIZATION Home COURSE Product Development and Quality
Technology TITLE Assessment
YEAR LEVEL 3rd Year TIME FRAME 3hrs. WK 10 IM HTC12 -2S-
NO. NO. 2024-2025
Name: Donna Faye Afalla Date:
Course & Year: Bsht 3 Date Submitted
Laboratory Exercises No. 3
Sensory Evaluation Using Hedonic Scale Test
I. Introduction:
Sensory evaluation is a scientific method used to measure, analyze, and interpret
human responses to food products as perceived by the senses of sight, smell, taste, touch,
and hearing. One of the most commonly used tools in sensory evaluation is the *hedonic
scale*, which measures consumer preferences and acceptability based on a numerical rating
system. This method is essential in food product development, quality assessment, and
market research.
II. Objective:
1. To familiarize students with sensory evaluation techniques using the hedonic scale.
2. To assess the acceptability of different food samples based on sensory attributes.
3. To analyze consumer preferences and factors influencing food choices.
III. Materials:
1. Selected food samples (e.g., different brands of cookies, yogurt, or fruit juices)
2. Hedonic scale rating sheets (9-point scale from 1 = "Dislike Extremely" to 9 = "Like
Extremely")
3. Drinking water for palate cleansing –
4. Score sheets and pens
5. Quiet, well-lit testing area
IV. Procedure:
1.Preparation: - Arrange the food samples in identical containers and label them with
random codes to prevent bias. - Ensure the testing environment is free from strong odors
and distractions.
2. Panelist Selection: - Select at least 10-15 participants to serve as sensory panelists.
Provide instructions on how to evaluate the samples using the hedonic scale.
3. Sensory Evaluation: - Instruct panelists to cleanse their palate with water between
samples. - Ask each panelist to evaluate the samples based on *appearance, aroma,
taste, texture, and overall acceptability*. - Panelists will record their scores on the
hedonic scale sheet.
4. Data Collection and Analysis:* - Gather and compile the rating sheets. - Calculate the
mean and standard deviation for each attribute to determine the most and least preferred
samples. - Discuss the results and possible factors affecting consumer preferences.
In accordance with Section 185, Fair Use of Copyrighted Work of Republic Act 8293, the copyrighted works included in this material may be
reproduced for educational purposes only and not for commercial distribution.
NVSU-FR-ICD-05-00 (081220) 1
Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bayombong, Nueva Vizcaya
INSTRUCTIONAL MODULE
V. Study V. Study Questions:
1. What is the significance of using a hedonic scale in sensory evaluation?
• A hedonic scale is used in sensory evaluation to measure how much a person
likes or dislikes a product. It helps assess consumer preference and overall
acceptability, making it essential for product development and improvement.
2. How do sensory attributes influence consumer preference?
• Sensory attributes—such as taste, aroma, texture, appearance, and mouthfeel—
directly influence consumer preference by shaping the overall eating experience.
Positive sensory qualities increase product acceptability, while negative ones can
lead to rejection, even if the product is nutritious or convenient.
3. Why is it important to randomize sample codes in sensory evaluation?
• Randomizing sample codes in sensory evaluation is important to prevent bias and
ensure that participants do not make judgments based on the order or sequence
in which the samples are presented. It helps maintain the integrity of the results by
eliminating the possibility that factors like product placement or expectations
influence the assessment.
4. What factors could affect the reliability of sensory evaluation results?
• Factors affecting the reliability of sensory evaluation results include panelist
variability, environmental conditions, inconsistent sample preparation, bias, and
poor sample randomization.
5. How can sensory evaluation be applied in food product development?
• Sensory evaluation is applied in food product development to assess and optimize
the taste, texture, aroma, and appearance of new products. It helps identify
consumer preferences, compare formulations, and guide improvements to meet
market demands. By using sensory feedback, developers can create products that
are more appealing, ensuring better acceptance and success in the marketplace.
DOCUMENTATION:
VI. References:
Lawless, H. T., & Heymann, H. (2010). Sensory Evaluation of Food: Principles and
Practices. Springer.
Meilgaard, M., Civille, G. V., & Carr, B. T. (2015). Sensory Evaluation Techniques. CRC
Press.
Stone, H., & Sidel, J. L. (2004). Sensory Evaluation Practices. Academic Press. This lab
exercise provides a hands-on approach to understanding sensory evaluation and
consumer preference analysis.
In accordance with Section 185, Fair Use of Copyrighted Work of Republic Act 8293, the copyrighted works included in this material may be
reproduced for educational purposes only and not for commercial distribution.
NVSU-FR-ICD-05-00 (081220) 2
