SECTION 2: DESCRIPTIVE TEST

I. INTRODUCTION

Descriptive analysis is one of three basic type of sensory test which involves the
detection and description of both the quantitative sensory aspects (apperance
characteristics, aroma characteristics, flavor characteristics, oral texture
characteristics, geometrical parameters, fat/moisture parameters, skin feel
characteristics) and quanlitative sensory aspects - the degree to which a
characteristic is present and is expressed by assigning a value on the scale of a
product by trained panel.

The purpose of descriptive analysis is to obtain detailed description of aroma, flavor

and oral texture. Descriptive test have wide application: Provive documentation for
“ standard ” product; detecting, determining and quantifying sensory characteristics
of the product; constructing correlation between food quality evaluated by human
and equipment; evaluating food quality during storage; synthesizing comments and
evaluations of customers; optimisation of food product; comparision product quality
with competitors; storage study for stability of food packaging.

II. MATERIALS & METHODS

1. Materials

a. Three kinds of biscuit

b. Small paper cup
c. Wter
2. Methods

a. Build a list of terms describing biscuits

b. Build a description of the characteristics
c. Grouping of product properties
d. Drawing flavor wheel

Odor :
0 5
odorless very fragant

Sweet:
0 5
not sweet sweetly

Cripy:
0 5
not crispy crunchy

Apperance:
0 5
crumbling attractive

Fatness:
0 5
 not fat very fat

III.

RES

ULT

Table 1: Scoring test for biscuit sample 116

Panelist Crispness Sweetness Fatness Flavor Appearance

1 4 5 1 5 5
2 3 3 3 2 3
3 4 3 2 4 3
4 5 3 3 4 4
5 1 4 3 5 3
6 2 3 2 3 4
7 5 4 3 5 4
Average score 3.43 3.57 2.43 4.00 3.71
 Table 2: Scoring test for biscuit sample 138

Panelist Crispness Sweetness Fatness Flavor Appearance

1 3 4 3 4 4
2 5 4 1 3 4
3 4 4 2 3 3
4 4 4 4 5 5
5 4 5 2 4 3
6 3 4 2 3 3
7 4 5 4 4 5
Average score 3.86 4.29 2.57 3.71 3.86

Table 2: Scoring test for biscuit sample 848

Panelist Crispness Sweetness Fatness Flavor Appearance

1 2 3 4 2 1
2 4 3 1 5 4
3 2 4 4 3 3
 4 4 5 3 4 4
5 2 3 5 2 4
6 4 4 4 4 2
7 2 3 5 3 3
Average score 2.86 3.57 3.71 3.29 3.00

Table 4: Average score of biscuit samples

Sample 116 138 848

Crispness 3.43 3.86 2.86
Sweetness 3.57 4.29 3.57
Fatness 2.43 2.57 3.71
Flavor 4.00 3.72 3.29
Appearance 2.67 3.86 3.00

Crispness
5.00
4.00
3.00
2.00
Appearance Sweetness
1.00 116

0.00 138
848

Flavor Fatness
 Figure 1: Spider plot for three kinds of biscuit

Table 5 : ANOVA table of cripness attribute

CRISPNESS

116 138 848 Anova: Single Factor

4 3 2

3 5 4 SUMMARY

4 4 2 Groups Count Sum Average Variance

5 4 4 Column 1 7 24 3.428571429 2.285714286

1 4 2 Column 2 7 27 3.857142857 0.476190476

2 3 4 Column 3 7 20 2.857142857 1.142857143

5 4 2

ANOVA

Source of Variation SS df MS F P-value F crit

Between Groups 3.523809524 2 1.761904762 1.353658537 0.283359674 3.554557146

Within Groups 23.42857143 18 1.301587302

Total 26.95238095 20
 Since F < F crit,
there is no
significant
difference in
crispness of these
samples (p>0.05)

Table 6: ANOVA table of sweetness attribute

SWEETNESS

Anova: Single
116 138 848 Factor

5 4 3

3 4 3 SUMMARY

3 4 4 Groups Count Sum Average Variance

3 4 5 Column 1 7 25 3.571428571 0.619047619

4 5 3 Column 2 7 30 4.285714286 0.238095238

3 4 4 Column 3 7 25 3.571428571 0.619047619

4 5 3

ANOVA

Source of Variation SS df MS F P-value F crit

Between Groups 2.380952381 2 1.19047619 2.419354839 0.117329838 3.554557146

Within Groups 8.857142857 18 0.492063492

 Total 11.23809524 20

Since F < F crit,

there is no
significant
differences in
sweetness of
these samples
(p > 0.05)

Table 7: ANOVA table of fatness attribute

FATNESS
 116 138 848 Anova: Single Factor

1 3 4

3 1 1 SUMMARY

2 2 4 Groups Count Sum Average Variance

3 4 3 Column 1 7 17 2.428571429 0.619047619

3 2 5 Column 2 7 18 2.571428571 1.285714286

2 2 4 Column 3 7 26 3.714285714 1.904761905

3 4 5

ANOVA

Source of Variation SS df MS F P-value F crit

Between Groups 6.952380952 2 3.476190476 2.7375 0.0916225 3.554557146

Within Groups 22.85714286 18 1.26984127

Total 29.80952381 20

Since F < F
crit, there is
no significant
differences in
fatness of
these samples
(p > 0.05)

Table 8: ANOVA table of flavor attribute

FLAVOR

Anova: Single
116 138 848 Factor
 5 4 2

2 3 5 SUMMARY

4 3 3 Groups Count Sum Average Variance

1.33333333
4 5 4 Column 1 7 28 4 3

3.71428571 0.57142857
5 4 2 Column 2 7 26 4 1

3.28571428 1.23809523
3 3 4 Column 3 7 23 6 8

5 4 3

ANOVA

Source of Variation SS df MS F P-value F crit

0.90476190 0.86363636 0.4383783 3.5545571

Between Groups 1.80952381 2 5 4 6 46

18.8571428 1.04761904
Within Groups 6 18 8

20.6666666
Total 7 20

Since F < F crit, there

is no significant
difference in flavor
of these samples
(p>0.05)
 Table 9: ANOVA table for apperance

APPEARANCE

116 138 848

Anova: Single
5 4 1 Factor

3 4 4

3 3 3 SUMMARY

4 5 4 Groups Count Sum Average Variance

3.71428571 0.57142857
3 3 4 Column 1 7 26 4 1

3.85714285
4 3 2 Column 2 7 27 7 0.80952381

1.33333333
4 5 3 Column 3 7 21 3 3

ANOVA

Source of
Variation SS df MS F P-value F crit

2.95238095 1.47619047 1.63157894 0.22325575 3.5545571

Between Groups 2 2 6 7 8 46
 16.2857142 0.90476190
Within Groups 9 18 5

19.2380952
Total 4 20

Since F < F crit, there is

no significant
difference in
appearance of these
samples (p>0.05)

IV. DICUSSION

As we can be seen, the spider plot shows five attributes of three kinds of bistcuit in
which three curves of those samples are close together. It means that there is no
statistical difference between samples. When we test with JMP (ANOVA table),
we can conclude that there is no signigicance difference between three biscuit
samples (p>0.05).