Discrimination Testing
Determine if products are noticeably different or similar. These methods support quality control, ingredient substitution decisions, and objective product comparisons based on detectable sensory differences.
2-out-of-5
Panelists receive five samples (two of one product and three of another) and sort them into two groups based on similarity.
A–not A
After learning the reference product (A), panelists judge whether each blind-coded sample is “A” or “Not A.”
Difference from Control
Assesses the perceived degree of difference between a test sample and a reference or control product, commonly used for quality control, reformulation validation, and consistency monitoring.
Duo-Trio Test
A test where panelists match one of two coded samples to a labeled reference sample.
Paired Comparison
A test where panelists choose which of two samples has more of a specified attribute.
Same/Different
Panelists taste two samples and decide whether they are the same or different.
Tetrad Test
A test where panelists group four samples into two pairs based on similarity.
Torgerson’s
Panelists evaluate a reference and two test samples, selecting the sample most similar to the reference.
Triangle Test
A test where panelists identify which of three samples is different.
Descriptive Testing
Objectively analyze and describe a product's sensory attributes using trained panels. These methods create detailed sensory profiles for product comparison, formulation optimization, and understanding what drives consumer perception.
Attribute Intensity Scaling
Trained panelists independently rate the intensity of defined sensory attributes (e.g., sweetness, bitterness, aroma intensity, texture) using calibrated scales, often supported by references to ensure consistency and reliability.
Consensus Profiling
A trained sensory panel collaborates to develop a shared vocabulary and agrees on attribute intensities through guided discussion, producing a single, unified sensory profile for each product.
Flash Profiling
A rapid method combining descriptor generation and ranking based on relative attribute intensity.
Free-Choice Profiling
A method where panelists use their own attribute terms to describe and rate products.
Napping®
A spatial mapping method where panelists position products on a 2D surface based on similarity.
QDA (Quantitative Descriptive Analysis)
A method where trained panelists rate attributes using consistent terminology on line scales.
Spectrum Method
A technique using highly trained panelists and standardized absolute intensity scales.
Temporal Methods
Methods that measure how sensory attributes change during consumption over time.
Consumer Testing
Gather feedback and preferences from target consumers to understand their perceptions, emotions, and acceptance of products. These methods provide insights into liking, preference, and purchase intent to guide product development and marketing decisions.
Attribute Liking
Consumer ratings of liking for specific product attributes, such as flavor or texture.
CATA (Check-All-That-Apply)
A method where consumers select all attributes from a list that apply to the product.
Just-About-Right (JAR)
A scale where consumers rate attribute adequacy (too weak, just right, too strong).
Meet Expectations
Measures whether a product meets, exceeds, or falls short of consumer expectations, helping identify gaps between anticipated and actual product experiences.
Open Ended Feedback
Enables respondents to share detailed insights in their own words, capturing perceptions, likes, dislikes, and suggestions that structured questions may not reveal.
Overall Liking
A measure of how much consumers like a product overall, typically using a 9-point scale.
Penalty Analysis
A technique linking JAR responses to overall liking to identify improvement opportunities.
Preference Testing
A method where consumers indicate which product they prefer.
Purchase Intent
A measure of how likely consumers are to buy a product.
Rate All That Apply (RATA)
Respondents select all attributes they perceive in a product and rate the intensity of each selected attribute, combining qualitative identification with quantitative intensity data.
Quality Testing
Evaluate products against established standards for consistency and excellence. These methods ensure products meet quality specifications throughout production and shelf life.
Degree of Difference
A test assessing the magnitude of perceived difference between products.
In/Out Testing
A binary decision on whether a product meets acceptable quality criteria.
Matching to Target
A method evaluating how closely a product matches a reference standard.
Shelf-Life Testing
Methods assessing how sensory attributes change over time under storage conditions.