Bilateral test
Two drinks ‘A’ and ‘B’, are offered to a panel of 30 assessors.  The two samples are
presented under a random number, eg: ‘789’ and ‘379’.  The test supervisor accepts a 5%
level of significance (ie: P< 0.05%).  He does not know which of the two samples contains
more sugar.
Question: Which sample is sweeter?
Replies 18 opt for sample ‘A’
   12 opt for sample ‘B’
From Table 4 it can be concluded that there is no significant difference in the sweetness of
the two drinks.
Unilateral test
Two drinks, ‘A’ and ‘B’, are offered to a panel of 30 assessors. The two samples are
presented under a random number eg: ‘789’ and ‘379’. The test supervisor accepts a 1% level
of significance (ie: P<0.01%). He knows that drink ‘A’ contains more sugar than drink ‘B’.
Question: Is sample ‘A’ sweeter than sample ‘B’?
Replies 22 yes and 8 No.
From Table 3, it can be concluded that drink ‘A’ is significantly sweeter than drink’B’.
Advantages/Disadvantages
See paired preference.
Applications  Product Development  Quality Control  Shelf Life Measurement

SCI收录期刊的影响因子
http://muchong.com/bbs/viewthread.php?tid=386262

感官分析
GB 10221.1—88
　　本标准参照采用国际标准ISO 5492/1～6《感官分析──词汇》。
1　主题内容和适用范围
　　本标准规定了感官分析的一般性术语。
2　术语及其定义
2.1　感官分析（感官评价；感官检验；感官检查）　sensory analysis（sensory evaluation；sensory test；senso- ry examination）
　 　用感觉器官检查产品的感官特性。
2.2　感官特性　organoleptic attribute------可由感觉器官感知的产品特性。
2.3　评价员　assessor------参加感官分析的人员。分为初级评价员、优选评价员和专家。
2.4　初级评价员　primary assessor------具有一般感官分析能力的评价员。
2.5　优选评价员　selected assessor------具有较高感官分析能力的评价员。
2.6　专家　expert------对某种产品具有丰富经验，能独立地或在评价小组内进行该产品感官分析的优选评价员。
2.7　评价小组　panel------参加感官分析的评价员组成的小组。
2.8　品尝　tasting------主要用嘴评价食品的感官特性。
2.9　品尝员　taster------主要用嘴评价食品感官特性的评价员。
2.10　接受　acceptance------特定的个人或人们愿意消费某产品的行为。
2.11　可接受性　acceptability------根据产品的感官特性，特定的个人或人们愿意接受某种产品的状况。
2.12　厌恶　aversion------一种令人讨厌的感觉。它使人躲避产生这种感觉的刺激。
2.13　区别　discrimination------从两种或多种刺激中定性判别或定量区分的行为。
2.14　食欲　appetite------食用食物的欲望所表现的生理状态。
2.15　开胃　appetising------增进食欲。
2.16　可口性　palatability------能使消费者喜爱食用的食品的综合特性。
2.17　心理物理学　psychophysics------研究物理刺激和它所引起的相应的感官反应之间关系的学科。
2.18　嗅觉测量　olfactometry------对嗅觉敏感性的测量。
2.19　气味测量　odorimetry------对物质气味特性的测量。
2.20　嗅觉测量仪　olfactometer------用于可再现条件下向评价员显示嗅觉刺激的仪器。


GB 10221.2—88
　　本标准参照采用国际标准ISO 5492/1～6《感官分析──词汇》。
1　主题内容和适用范围：本标准规定了感官分析与感觉有关的术语。
2　术语及其定义
2.1　感受器　receptor------感觉器官的某一部分，它对特定的刺激产生反应。
2.2　刺激　stimulus------能兴奋感受器的因素。
2.3　感觉　sensation------个别感官刺激效应。
2.4　知觉　perception------单一或多种感官效应所形成的整体意识。
2.5　味觉　taste------口腔内味蕾对味道刺激的感觉。
　　 注：该术语不用于表示味感、嗅感和三叉神经感的复合感觉。如果该术语被非正式地用于这种含义，那它总是与某种 修饰词连用。例如发霉的味道，草莓的味道，软木塞的味道等。
2.6　酸感　sour------嗅觉和（或）味觉的复合感觉。这种感觉一般是由于有机酸的存在而产生的。
2.7　尝味　gustation------味觉功能。
2.8　嗅觉　olfaction------气味刺激鼻腔内嗅觉细胞而产生的感觉。
2.9　嗅　to smell------感受或试图感受某种气味。
2.10　敏感性　sensitivity------感觉器官感受、识别和（或）区别一种或多种刺激的能力。
2.11　强度　intensity------感受到的感觉的大小或者引起这种感觉的刺激的大小。
2.12　动觉　kinesthesis------因运动产生对样品的压力而引起的感觉（例如咬苹果，用手指检验奶酪等）。
2.13　肤觉　skin sensation------由皮肤中的感受器感受到的触、热、冷、痛等感觉。
2.14　手感　handfeel------动觉与肤觉的综合感觉。手感可提供关于弹性、软、硬、光滑、粗糙、大小、重量、温度等物质属性的 信号。
2.15　视觉　visual sensation------光线进入眼睛后产生的感官印象，由此辨别外部世界的差异。
2.16　颜色　colour
　　　（1）不同波长的光线对视网膜的刺激而产生的感觉。
　　　（2）不同波长的光线对视网膜的刺激而产生的样品的特性。
2.17　听觉　auditory sensation------声波进入耳朵后产生的感官印象。
2.18　感官适应　sensory adaptation------由于受连续的和（或）重复刺激而使感觉器官的敏感性暂时改变。
2.19　感官疲劳　sensory fatigue------敏感性降低的感官适应反映。
2.20　味觉缺失　ageusia------对味道刺激缺乏敏感性。味觉缺失可能是全部的或部分的，永久的或暂时的。
2.21　嗅觉缺失　anosmia------对嗅刺激缺乏敏感性。嗅觉缺失可能是全部的或部分的，永久的或暂时的。
2.22　嗅觉过敏　hyperosmia------对一种或几种嗅刺激超常的敏感。
2.23　嗅觉减退　hyposmia------对一种或多种嗅刺激的敏感性减退。
2.24　色觉障碍　dyschromalopsia------与标准观察者比较有显著差异的颜色视觉缺陷。
2.25　假热效应　pseudothermal effects------对某种物质不是由于它本身的温度而产生的冷热感觉。例如对辣椒产生热感觉，对薄荷产生冷感觉。
2.26　拮抗效应　antagonism------两种或多种刺激的综合效应，它导致感觉水平低于预期的每种刺激各自效应的叠加。
2.27　协同效应　synergism-------两种或多种刺激的综合效应，它导致感觉水平超过预期的每种刺激各自效应的叠加。
2.28　掩蔽　masking------由于同时进行两种或两种以上的刺激而降低了其中某种刺激的强度或使对该刺激的感受发生改变。
2.29　对比效应　contrast effect------提高了对两个同时的或连续的刺激的差别的反应。与收敛效应相反。
2.30　收敛效应　convergence effect------降低了对两个同时的或连续的刺激的差别的反应。与对比效应相反。
2.31　阈　threshold------见定义2.32到2.37。阈总是与一个修饰词连用。
2.32　刺激阈；觉察阈　stimulus threshold;detection threshold------引起感觉所需要的感官刺激的最小值。这时不需要识别出是一种什么样的刺激。
2.33　识别阈　recognition threshold------感知到的可鉴别的感官刺激的最小值。
2.34　差别阈　difference threshold------对刺激的强度可感觉到差别的最小值。
2.35　最大阈　terminal threshold------一种强烈的感官刺激的最小值，超过此值则不能感知刺激强度的差别。
2.36　阈下的　sub-threshold------低于所指阈的刺激。
2.37　阈上的　supra-threshold------超过所指阈的刺激，

Quantitative Descriptive Analysis (QDA )
This method of descriptive analysis was developed in the 1970’s. Ten to twelve panellists are
selected by screening for ability to discriminate between products, their ability to verbalise
their perceptions and to work as a group.  The first step is to expose the panellists to a wide
range of products from the product category to be assessed.  Each panellist individually lists
as many descriptive words possible that describe differences between the products. Hedonic
terms such as nice, good, bad, etc are not allowed.  Through a group discussion, the list of
descriptive words is narrowed down to remove duplications and redundant terms until a
standardised vocabulary is reached.  This standardised vocabulary then needs to be defined
with verbal definitions or reference standards and anchor points for the scale agreed upon.
The panel also decides the order in which the terms are to be assessed.  During this process
the panel leader only acts to facilitate the discussion and provide references but does not
influence or lead the panel.  Trial evaluations are then carried out using the agreed vocabulary
and refinements may be made until the panel is happy with the terms used.  The panel leader
evaluates the results from these trial sessions and once confident the results are reliable andrepeatable the actual assessment can take place.  The assessment and trial sessions are
completed in sensory booths following the basic principles of sensory evaluation.  An
unstructured 6-inch or 15cm line scale is used to measure the intensities of the agreed
characteristics.  Several replicates (3+) are required to validate the data.  Data is then
analysed using an analysis of variance.  The results are often displayed visually on a spider
web or star diagram.

Sensory screening tests
Screening is completed to obtain information on prospective panellists who need to be able
to:  Detect differences in attributes present and their intensities  Describe the attributes using verbal descriptors and scaling methods for the different
intensities  Be able to recall and apply attribute references when requiredPrior to the first screening test, a preliminary session is a good idea to set the rules that may need
to be enforced politely but firmly.

thank you  

Pre-screening questionnaire
Potential panellists need to  complete a pre-screening questionnaire to obtain background
information on their:  interest in participating in the screening and training program as well as ongoing work  availability  general good health (note any illnesses or allergies and permanent impairment to the
senses)  any food idiosyncrasies (strong food dislikes or reactions to foods)  other information that might be relevant (age, sex, nationality, cultural and religious
background, previous sensory experience, smoking habits)
Panellists should not be asked to assess a food that they dislike.
In a company situation, distribute questionnaires for employees to fill in, detailing the abovecriteria. If you make all the questions optional you will find that the majority of people
respond truthfully.  Pre-screening questionnaires can also be used to select individuals who
can describe sensory concepts. Record all the information you receive in some form of
database.  Based on the above criteria, decide which prospective panellists are to proceed in
the screening process.

有不少的好东西···