Reading food


Practical 2 Group


Senna, Emilton



Liu, Litai



Xie, Liu (Liu Xie)



Wang, Sijia



Zhang, Wenyuan



Yu, Haoru



Shan, Renfeng



Zhang, Fangya



Chaiwong, Asama



Anongjanya, Pariya



Both sub-groups prepare the same practical for each other and combine results at the end to analyse as one data set


·To use Time Intensity profiling to compare vanilla yoghurts with and without artificial sweeteners


Vanilla yoghurts : compare 3 products :

Danone Activia 0% Fat Vanilla (contains Sucralose& Acesulfame K as sweeteners, and milk as potential allergen)

Yeo Valley 0% Fat Vanilla (Milk, Sugar)

M&S Count on Us (contains Sucralose as sweetners and milk as potential allergen)


·You will assume you are already trained panelists.

·Compusense software will be set up for you in advance to run two attributes separately with Time Intensity ratings. (It is possible to score two attributes at the same time through time intensity, but practically this is very difficult to do so we will do the two attributes separately). The attributes will be sweet taste and vanilla flavour.

·Training : You will initially work as one group, you will be given one sample of each yoghurt, blind coded (as *, ÿ and D) . Serve out a small sub-sample per person. Please decide on a panel leader (if you have anyone allergic to milk it would be useful if they were the panel leader). The panel leader will ask the panellists if they can try each yoghurt and consider if they can detect sweetness and vanilla flavour in each yoghurt, and to discuss if there are any differences in the extent of delivery of either of these attributes (ie does the sweet taste or vanilla flavour last longer in any particular sample. Encourage the panel to discuss this and see if they can come to any agreement.

·The panel leader then needs to discuss with the panel how long they can comfortably hold the product in their mouth for (perhaps 30 seconds?); the demonstrator will then help you adjust the compusense file to be set to score for this amount of time.

ØNow split into your two groups and each prepare the samples and booths for the other group. Make sure there are water glasses and crackers in the booths for palate cleansing. Label the sample cups for each person as follows :

For replicate 1:

Sample 324

Sample 749

Sample 218

For replicate 2:

Sample 539

Sample 194

Sample 465

(We will reveal which sample is which at the end of data collection).

ØOnce ready, each person goes to their booth and carries out their first tasting replicate; scoring first sweet and the vanilla.

ØBetween tastings, please clear up from your sample preparation

ØHaving ensure a 20 minute gap, please go and do your second tasting.

ØAfter the data session (and having cleaned the booths) we will show you how to export the data and analyse it with you using analysis of variance.

What to Do Next:

Write a short report (Max 2000 words). Incorporate the following:

1.Introduction. Explain what Time Intensity profiling is and why is it is useful.

2.Materials and Methods.

3.Results and Discussion. Explain any differences in the time profiles of sweet taste and vanilla flavour delivery; using your knowledge of the ingredients used.

4.Limitations : discuss panel performance



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