AS 2542.2.1-1982

1 - AS 2542. 2.1-1982 SENSORY ANALYSIS OF FOODS - SPECIFIC METHODS - PAIRED COMPARISON TEST
1 - 1 SCOPE.
1 - 2 FIELD OF APPLICATION.
1 - 3 REFERENCED STANDARDS.
1 - 4 DEFINITIONS.
1 - 5 PRINCIPLE.
1 - 6 APPARATUS.
1 - 7 GENERAL TEST REQUIREMENTS.
1 - 7.1 Testing Area.
1 - 7.2 Assessors.
1 - 7.2.1 Qualifications, selection, aptitude.
1 - 7.2.2 Number of assessors.
2 - 7.3 Preliminary Discussion and Test.
2 - 8 PROCEDURE.
2 - 8.1 Preparation of Test Samples.
2 - 8.1.1 Quantity.
2 - 8.1.2 Presentation.
2 - 8.1.3 Temperature of samples.
2 - 8.1.4 Coding.
2 - 8.2 Test Technique.
2 - 9 RECORDING AND INTERPRETATION OF RESULTS.
2 - 9.1 General.
2 - 9.2 Bilateral and Unilateral Tests.
2 - 9.3 Bilateral Tests.
2 - 9.3.1 Directional difference test (bilateral).
2 - 9.3.2 Preference test (bilateral).
3 - 9.4 Unilateral Tests.
3 - 9.4.1 General.
3 - 9.4.2 Directional difference test (unilateral).
3 - 9.4.3 Preference test (unilateral).
3 - 10 TEST REPORT.
5 - APPENDIX A - SPECIMEN ANSWER FORM FOR BILATERAL TESTS
5 - A1 DIRECTIONAL DIFFERENCE TEST.
5 - A2 PREFERENCE TEST.
6 - APPENDIX B - SPECIMEN ANSWER FORM FOR UNILATERAL TESTS
6 - B1 DIRECTIONAL DIFFERENCE TEST.
6 - B2 PREFERENCE TEST.

Sets out a procedure for comparing the sensory properties of two food samples. The paired comparison test may be used to determine in what way a particular property differs between the two samples (e.g. more sweet or less sweet) or to establish whether one of the samples is preferred.

This standard sets out a method for comparing the sensory properties of two food samples (paired comparison test).FIELD OF