Question 1:

You have recently been employed as the Sensory Analyst by a manufacturer of breakfast cereals.
Select a commercially available breakfast cereal of your choice and answer the following:
Describe the sensory properties (colour, flavour and texture) of your selected breakfast cereal.
A. Colour
1. Obtain the Munsell student colour charts during a laboratory and establish a colour specification for your
selected breakfast cereal. (1 mark)
2. Compare this with a description of the colour that you have asked a focus group of sensory panelists to
develop. (1 mark)
3. Discuss Munsell student colour charts as an appropriate technique to monitor colour prior to packing by
production line operators. (2 marks)
4. Recommend and justify the benefits to your company of alternative objective colour measurement techniques that
your company could consider. (2 marks)
B. Flavour
1. List and describe the flavour profile that a trained panel will evaluate.(10 marks)
2. Discuss the approach you would use to selecting and training your panelists (a trained panel). Include the type
of test methods that you would use. (9 marks)
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C. Texture
Develop a texture profile for your selected breakfast cereal.
1. Identify texture attributes in order of appearance at each stage:
„X Before mastication (surface)
„X First bite/chew
„X Mastication
„X Residual
„X Swallow (5 marks)
2. Describe how these attributes will be assessed by panelists. (5 marks)
3. Develop and describe a technique for evaluation of attributes at each order of
appearance. (5 marks)
4. Select anchor point terms to be used at either end of a 150mm scale for each
texture attribute identified. (5 marks)
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Question 2:
The Research and Development (R & D) team is developing new bread formulations containing a unique ancient grain
that has recently become available in commercial quantities. They have developed three prototype samples for
evaluation. The R&D Manager requires an objective measurement of acceptability and wants to know if there is a
significant difference among the three samples, thus which sample is liked the best.
An internal consumer type panel was used as it is necessary to keep their development project confidential.
Twenty-five panelists were recruited from staff across all departments of the company.
You have selected a nine point hedonic scale to assess the relative acceptability of the samples with a scale from
?§like extremely?¨ to ?§dislike extremely?¨.
The ratings assigned to each sample by each panelist are given numerical values ranging from 9 (like extremely) to
1 (dislike extremely). Results of the panel are listed in the table below.
Panelist Number
Sample A
Sample B
Sample C
Page 4 of 4
1. State and explain the alpha-risk assumed for this panel. (1 mark)
2. Describe the worksheet instructions that you prepared to e

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