Laboratory 1 Sensory acuity for students

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University of Guelph *

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Psychology

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Feb 20, 2024

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Laboratory 1: Sensory acuity testing Objectives: To examine tests of odour identification with and without verbal cues To examine ranking tests for taste intensity as screening methods Background There is a great deal of variability in the ability to detect tastes and odours. It is often necessary for us to know about an individual’s sensory acuity so that we can ensure that we are selecting the appropriate panelists to take part in a sensory test. The better the participant is at being able to identify odours and discriminate tastes, the better they will be at being a panelist. In this lab you will be introduced to the topic of screening tests for acuity and discrimination. The exercises you will complete in this lab use two different screening tests: 1) odour identification tests for smell acuity and 2) ranking tests for discrimination. Odour identification is a basic skill in sensory work. Often we have contextual cues to help us. When these cues are removed, many people are only able to name about half of the odours they are presented with. If this is done through a multiple choice exercise, then performance rises to about 75%. If the odours are common, some people do better. Ranking of sensory intensities is another basic skill. Discrimination between intensities of specific attributes is often required of descriptive panels and in quality control. Descriptive panels are trained to use scales with reference standards. Since prospective panelists have not yet been trained, they should not be expected to use a scale but correct rankings of intensity levels is a reasonable task to ask candidates to complete. 1

Test #1: You will be provided with the following: Six jars labelled “A” and a unique three-digit code. Six jars labelled “B” and a unique three-digit code. Ballots labelled A and B Begin with set “A”. Smell the odours in each of the jars. Try to identify the odour by writing a word or two on the ballot that best describes each odour. Do not discuss your answers with anyone else at your table. Next, work with set “B”. Smell the odours in each of the jars. Try to identify the odour from the list of selections provided as hints. Consider this to be a multiple choice test. At the completion of the exercise, we will discuss the results. After discussing the results, count the number of correct responses. This number will be recorded on the data sheet. Data analysis The information from the data sheet will be entered into an excel spreadsheet and posted for you to work with. As indicated in the reporting section, the frequency count of the numbers correct for each set will be plotted in a frequency histogram. And, taking the data from each person as a pair of observations, you will perform a paired t-test on the data from the unaided and multiple choice versions of the odour identification. You will also calculate the correlation coefficient between the two conditions using the same data. 2

Test #2 You will be provided with six samples: Set 1: apple juice, apple juice with 0.5% added sucrose and apple juice with 1.0% added sucrose (w/v) Set 2: apple juice, apple juice with 0.1% added tartaric acid and apple juice with 0.2% tartaric acid. Rank the first set of three samples for sweetness where 3=most sweet and 1=least sweet. Rank the second set of three samples for sourness where 3=most sour and 1=least sour. Data analysis Construct a simple table of the number of correct rankings by the “correctness” as determined by the number of reversals as discussed in reporting. 3

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Reporting: You will be writing a lab report to summarize your findings. The exact format for this will be discussed in class on Wednesday January 17 th . The questions raised below should be included in the results or discussion section of the lab report. The lab report should be submitted to dropbox one week after the completion of your lab. 1. Odour identification results: a. Plot a histogram (a bar graph that shows a frequency distribution of the data). Plot the number of correct odour identifications (zero to six) from each set on the x-axis and the number of people that got each of those scores on the y-axis (frequency). Construct separate histograms for the free choice and the matching portions of the exercise. You can use Excel or some other graphing program to do this. Include this histogram in the results section of the report. b. Perform a paired t-test (in Excel) to compare the mean number of correct odour identifications in the free-choice procedure with the mean number of correct odour identifications in the matching procedure. Include a table of means in your results and discuss the following question in your discussion section - Was the mean performance significantly higher for one method or the other method? c. Calculate the correlation coefficient between the two odour identification methods (in Excel). This will be one value and does not need to be included in the results but should be presented in the discussion. Also include in your discussion answers to the following questions: Did people who performed well in one method also perform well in the other method? Would you combine individual performances in the two methods to achieve an individual’s total score? Why or why not? (hint: if they are correlated they may be tapping into the same ability). 2. Taste ranking results a. Check the scoring key to see if your rankings were correct or incorrect. It is possible to have perfect rankings (ie ordered correctly from least to most or 1,2,3), one reversal (eg 1,3,2 or 2,1,3), two reversals (eg 2,3,1 or 3,1,2) or complete (three) reversals (3,2,1). You will be provided with the numbers correct for sweetness, sourness and class totals. Before you leave the lab, make sure that you have filled in the table for the number of reversals (0,1,2,3) that you had for each taste. b. Make a simple table of the number correct vs number of students who scored that way for sweetness and sourness rankings and include this in your results. i. The chance of guessing the rankings perfectly is one in six by guessing. Did the class do better than one out of six correct? ii. How could you use information from a ranking test to help you select a panelist for a descriptive analysis test? 4

Odour identification (Set A) Smell the samples in Set A and identify the perceived odour. Write your answers in Table 1 below. Table 1: Free-choice procedure (Set A) Sample code Perceived odour 312 266 431 152 122 523 5

Odor identification (Set B) Smell the samples in Set B and identify the perceived odour by matching to the list provided on the handout. Write your answers in Table 2 below. Table 2: Matching procedure (Set B) Sample code Perceived odour 141 222 369 551 167 258 6

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Ranking test Rank the samples in terms of most to least SWEET. Write the sample numbers in the space provided. Most sweet (3) Least sweet (1) _________________ _____________________ _________________ Rank the samples in terms of most to least SOUR. Write the sample numbers in the space provided. Most sour (3) Least sour (1) _________________ ______________________ _________________ 7

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