AS 2542.2.4-1988

1 - AS 2542. 2.4-1988 SENSORY ANALYSIS OF FOODS - SPECIFIC METHODS - DUO-TRIO TEST
1 - 1 SCOPE.
1 - 2 APPLICATION.
1 - 3 REFERENCED DOCUMENTS.
1 - 4 PRINCIPLE.
1 - 5 APPARATUS.
1 - 6 GENERAL TEST REQUIREMENTS.
1 - 6.1 Testing area.
1 - 6.2 Assessors.
1 - 7 PROCEDURE.
1 - 7.1 Preparation of test samples.
2 - 7.2 Test technique.
2 - 8 RECORDING AND INTERPRETATION OF RESULTS.
2 - 9 TEST REPORT
4 - APPENDIX A - SPECIMEN ANSWER FORM FOR THE DUO-TRIO TEST
5 - APPENDIX B - PRACTICAL EXAMPLE OF THE APPLICATION OF THE BALANCED REFERENCE DUO-TRIO TEST
6 - APPENDIX C - PRACTICAL EXAMPLE OF THE APPLICATION OF THE CONSTANT REFERENCE DUO-TRIO TEST

Sets out a procedure for using the duo-trio as a means of determining whether there is a sensory difference between two samples of a food or beverage. The results of a tasting panel are interpreted statistically using a table provided and examples of the practical application of the duo-trio test are described.

This Standard sets out a method of determining whether differences exist between two food samples. It should be viewed in the context of the principles laid down in AS 2542.1.