Experiment: Blind Evaluation of Real and Artificial Flavorants
A blind-folded taste test of various imitation and natural flavorants/ Introduce the Sensory Evaluation and Hedonic Scale
Equipment
10 blindfolds, cups/lids for each ingredient, water, napkins, pencils/pens, copies of the flavor profile worksheet.
4- 5 flavored food items; blend of naturally and artificially flavored
Instructions
Preparation
Divide samples into numbered, sealed plastic cups. Put cups into a paper bag so the taster can't see what they will be tasting. Split participants into groups of two - one taster, one recorder. Distribute bags of samples, flavor profile sheets, and blindfolds to participants
Instructions for Participants
"Today you will be doing a blind taste test of several different flavors, some real, some artificially created in a lab. Each taster will be blindfolded for the duration of the experiment; each recorder will be providing the taster with a small sample of each item then writing down their responses. Your goal is to correctly identify the flavor, classify it based on the questions in the Flavor Profile Sheet, and decide whether you think the flavor is real, imitation, or some combination of the two. "
Tasters: "Use the water to cleanse your palate in between samples. When tasting each item, chew it without swallowing to distribute the flavor compound throughout your mouth, hold it on your tongue for a slow count of ten, then answer the questions."
Recorders: "Provide the taster with a sample without giving them any information about how it looks or what YOU think it is, wait for them to swallow, then ask each question and record their responses. Remind your taster that the ANALYSIS questions should be impartial, the LIKE/DISLIKE questions should be based on the taster's opinion."