Analyzing Food and Beverages Through Sensory Evaluation for Acceptance Testing: Concepts, Experimental Planning, and Selection of Appropriate Statistics
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Abstract
Sensory evaluation is a pivotal tool for quality control and product development in the food and beverage industry. This academic article aims to introduce the concepts of acceptance testing and scale measurement, experimental planning, and the preferred statistical approaches among Thai academics for assessing acceptance. Conducting a document review reveals that acceptance tests can be effectively measured using the hedonic scale, smiley scale, and just-about-right scale and commonly adopted experimental planning techniques, including completely randomized design (CRD) and randomized completely block design (RCBD). Statistical tools such as the chi-square test statistic, t-test statistic, and F-test statistic are explored in the context of acceptance testing. Upon investigating the application of statistics in evaluating the acceptance of food and beverages by Thai academics, a crucial recommendation emphasized in this article is the transparent and explicit reporting of chosen statistical methods. This rigorous adherence to academic principles ensures the quality, accuracy, and reliability of research results.
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