Sensory evaluation

    OCR
    GCSE

    The systematic analysis of organoleptic properties is a cornerstone of the Food Preparation and Nutrition specification (NEA 1: Food Investigation). Candidates must understand the physiological mechanisms of taste (gustation) and smell (olfaction), and how these interact to form flavour. The study encompasses the rigorous application of sensory testing methodologies—discrimination, preference, and profiling tests—to evaluate ingredients and processing techniques. Mastery of this area requires linking chemical and functional properties of ingredients (e.g., gelatinisation, caramelisation) to the resulting sensory outputs (viscosity, colour, aroma) within a controlled testing environment.

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    Objectives
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    Exam Tips
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    Pitfalls
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    Key Terms
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    Mark Points

    What You Need to Demonstrate

    Key skills and knowledge for this topic

    • Award marks for correct identification of the five basic tastes: sweet, sour, salty, bitter, and umami.
    • Credit responses that link olfactory mechanisms (nose/olfactory bulb) to the perception of aroma and its contribution to 80% of flavour.
    • Candidates must specify controlled variables in sensory testing: use of random 3-digit codes, water for palate cleansing, and isolated booths/lighting.
    • Award marks for accurate selection of testing methods: Triangle tests for detecting small differences; Paired Preference for consumer choice; Star diagrams for profiling attributes.

    Marking Points

    Key points examiners look for in your answers

    • Award marks for correct identification of the five basic tastes: sweet, sour, salty, bitter, and umami.
    • Credit responses that link olfactory mechanisms (nose/olfactory bulb) to the perception of aroma and its contribution to 80% of flavour.
    • Candidates must specify controlled variables in sensory testing: use of random 3-digit codes, water for palate cleansing, and isolated booths/lighting.
    • Award marks for accurate selection of testing methods: Triangle tests for detecting small differences; Paired Preference for consumer choice; Star diagrams for profiling attributes.

    Examiner Tips

    Expert advice for maximising your marks

    • 💡When analyzing star diagrams, explicitly compare the surface area of the shapes to determine the intensity of attributes.
    • 💡Use the term 'organoleptic qualities' to demonstrate high-level vocabulary when referring to sensory properties.
    • 💡For questions on testing setup, always mention 'palate cleansers' (water/lime) and 'random codes' to prevent bias.
    • 💡Differentiate between 'hedonic' (preference) and 'discriminatory' (difference) tests when justifying a chosen method.

    Common Mistakes

    Pitfalls to avoid in your exam answers

    • Conflating 'taste' with 'flavour'; failing to acknowledge that flavour is a combination of taste and aroma.
    • Using subjective, non-technical descriptors (e.g., 'nice', 'yummy', 'bland') instead of specific sensory vocabulary (e.g., 'astringent', 'rancid', 'viscous').
    • Describing a 'fair test' vaguely without citing specific controls like sample size, temperature, or blind coding.

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    Comprehensive revision notes & examples

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    Key Terminology

    Essential terms to know

    Likely Command Words

    How questions on this topic are typically asked

    State
    Describe
    Explain
    Analyse
    Evaluate
    Discuss

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