Republic of the Philippines
BATANGAS STATE UNIVERSITY
Alangilan, Batangas City

COLLEGE OF ENGINEERING, ARCHITECTURE, FINE ARTS, AND COMPUTING SCIENCES

Chemical and Food Engineering Department

Consumer Acceptability Test
(Sensory Evaluation and Product Development)

Submitted by:
Group 3

Culiat, Lea G.
Dimasacat. Mariel
Garejo, Nikki Rose S.
Pasia, Nekke Lettie Joy A.

Submitted to:
Engr. Marielli Katherine C. Untalan

February 16, 2013

I. Introduction:
Consumer acceptability tests are one form of quantitative affective test. Quantitative affective tests are those which determine the responses of a large group (50 to 400) of consumers to a set of questions regarding preference, liking, sensory attributes, etc.
The analysts use Hedonic Scale Rating Test for determining the consumer acceptability of the product sample. This method shows the degree of liking for a product sample to be evaluated and indirectly shows preference. However, it does not show the reason for acceptability. In addition, it cannot be used for quality control purposes since it does not show product development.

II. Objectives:

1. To learn to conduct acceptability tests. 2. To know and understand the different types of consumer acceptability tests 3. To understand the principle involved in consumer acceptability test 4. To learn and understand how to analyze data from consumer acceptability test

III. Materials: * Watermelon wine * Master sheet * Sample containers * Trays * Cups * Napkins * Graduated cylinder

IV. Method: A. Determine the project objective. B. Determine test objective. C. Select/identify the appropriate test technique. D. Prepare the master sheet. 1. Fill up the date, sample, sensory test, panelist number, treatment and rep. no. 2. Choose four sets of three digit code numbers per replicate from the table of random numbers. Assign one code number per treatment in each replicate and enter these in the appropriate spaces provided for at the bottom of the master sheet together with the treatment identification. 3. Determine order of sample presentation (which sample will be served first, second, third or fourth) for each panelist and each replicate. As far as possible, the order of sample presentation must be balanced, i.e. all samples must be presented in one position the same number of times as the other samples and as in other positions. E. Rewrite the code numbers of the samples as they will be served to the panelist in the summary sheet. F. Code the sample containers for each judge based on the master sheet. The color and type of ink of the marking pen must be the same within each panelist. G. Design the score sheet. The score sheet should contain the following information: type of test being conducted, panelist code or name, identification of sample to be tested, date of testing, instructions, sample code numbers, space for additional comments from panelists. H. Prepare the score sheets. The score sheet is prepared for each panelist. The code numbers in the summary sheet for each panelist are copied onto the score sheets. The panelist numbers are written on the top right hand corner of the score sheets for ease of decoding later. I. Prepare the samples on a table or bench top that is properly marked with panelist’s numbers and treatment ID’s. Line up the coded sample containers for each panelist under the appropriate treatment ID’s and fill with the corresponding samples. Extra care must be taken to ensure that samples are dispensed in the right containers. J. Set up trays. The samples for each judge are placed on the tray based on the order of presentation determined in D5 above. K. Conduct the test. L. Decode the score sheets. Determine if panelists gave correct or incorrect responses and record on a data sheet. M. Analyze the data. For the type of test being considered here, there are several ways by which the data may be analyzed. N. Interpret and report results.

V. Score Sheet

CONSUMER ACCEPTABILITY TEST
PANELIST NAME: ___________________________ DATE:__________________
PRODUCT NAME: ___________________________
INSTRUCTIONS: Please evaluate the wine sample. Indicate how much you like or dislike the sample by checking the appropriate box. 9- like extremely 4- dislike slightly 8- like very much 3- dislike moderately 7- like moderately 2- dislike very much 6- like slightly 1- dislike extremely 5- neither like nor dislike

1. OVERALL: How much do you like the sample?
< > < > < > < > < > < > < > < > < >
1 2 3 4 5 6 7 8 9

2. How do you like the flavor of the sample?
< > < > < > < > < > < > < > < > < >
1 2 3 4 5 6 7 8 9

3. How do you like the spirit of the sample?
< > < > < > < > < > < > < > < > < >
1 2 3 4 5 6 7 8 9

4. How do you like the aroma of the sample?
< > < > < > < > < > < > < > < > < >
1 2 3 4 5 6 7 8 9

5. How do you like the taste of the sample?
< > < > < > < > < > < > < > < > < >
1 2 3 4 5 6 7 8 9

COMMENTS:
___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

VI. Consumer Acceptability Test Results: Question no. | Consumer Acceptability Level | Total no. evaluated | | 9 | 8 | 7 | 6 | 5 | 4 | 3 | 2 | 1 | | 1 | 3 | 16 | 20 | 7 | 2 | 0 | 2 | 0 | 1 | 51 | 2 | 3 | 6 | 18 | 15 | 3 | 2 | 0 | 1 | 3 | 51 | 3 | 0 | 10 | 16 | 13 | 4 | 5 | 2 | 1 | 0 | 51 | 4 | 4 | 3 | 15 | 18 | 5 | 4 | 0 | 1 | 1 | 51 | 5 | 3 | 13 | 17 | 11 | 1 | 1 | 1 | 1 | 3 | 51 | Where: (in consumer acceptability level only) 9 - like extremely 4 - dislike slightly 8 - like very much 3 - dislike moderately 7 - like moderately 2 - dislike very much 6 - like slightly 1 - dislike extremely 5 - neither like nor dislike Where: (in question no.) 1 - OVERALL: How much do you like the sample? 2 - How do you like the flavor of the sample? 3 - How do you like the spirit of the sample? 4 - How do you like the aroma of the sample? 5 - How do you like the taste of the sample?

VII. Statistical Treatment:

VIII. Conclusion:
For this experiment to be successful, the following guidelines should be considered: * The panelist/judge should follow the guidelines on the proper sensory evaluation. * The samples to be judge is likely the same amount each. * Proper sanitation must be performed.

After the experiment was made, the analyst concludes that:

* The total number of judges evaluated is fifty-one (51).

* Based on the results for question no.1 which is about the degree of the overall acceptance of the watermelon wine sample, twenty (20) of the judges answered that they like it moderately compared to sixteen (16) of the judges answered that they like it very much. It proves that many of the judges are much satisfy for the overall acceptability of the sample wine.

* For result of question no.2 which is about the degree of the overall acceptability of flavor of the sample, it was incorporated by our senses. Eighteen (18) of the judges answered it that they like it moderately and slightly like fifteen (15) judges. It shows that still many of the judges are also much satisfy for the overall acceptability flavor of the sample wine.

* For result of question no.3 which is about the degree of the overall acceptability of spirit of the sample, it was identify after they taste the product and how they like the toughness or lightness it feels as the sample pass through the throat or for how they like the long or shortness felt of its spirit on the throat. Sixteen (16) of the judges answered it that they like it moderately and slightly like thirteen (13) judges. It shows that the spirit of the sample wine was still acceptable to consumer liking.

* For result of question no.4 which is about the degree of the overall acceptability of aroma of the sample, identify through sniffing the smell of the sample wine. Eighteen (18) of the judges like it slightly and moderately like fifteen (15) judges. It shows that some of the judges dislike or not satisfy of the aroma of the sample wine. Some say that its aroma is much strong and others said that its strong aroma is not matched to the taste of the sample wine.

* For result of question no.5 which is about the degree of the overall acceptability of taste of the sample, seventeen (17) of the judges like it moderately and very much like thirteen (13) judges. It proves that the overall taste acceptance is much like by the judges because they said that the taste of the sample wine doesn’t take long on the mouth which they prefer for more intake of it.

IX. Pictures: Preparation of Samples

Sensory Evaluation