AS 2542.2.5-1991

1 - AS 2542.2.5-1991 SENSORY ANALYSIS OF FOODS - SPECIFIC METHODS -‘A-NOT A’ TEST
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 REFERENCED DOCUMENTS
1 - 3 DEFINITIONS
1 - 4 PRINCIPLE
1 - 5 APPARATUS
1 - 6 GENERAL TEST REQUIREMENTS
1 - 6.1 Testing area
2 - 6.2 Assessors
2 - 7 PROCEDURE
2 - 7.1 Preparation of reference sample ‘A’ and test samples
2 - 7.2 Test technique
2 - 8 INTERPRETATION OF RESULTS
3 - REFERENCES
4 - APPENDIX A - SPECIMEN ANSWER FORMS
5 - APPENDIX B - EXAMPLES OF THE APPLICATION OF THE ‘A-NOT A’ TEST
5 - B1 EXAMPLE 1
6 - B2 EXAMPLE 2
6 - B3 EXAMPLE 3
6 - B4 EXAMPLE 4
8 - APPENDIX C - CRITICAL VALUES OF...

Sets out a procedure for using the 'A - not A' test for use in the sensory analysis of foods.

This Standard sets out a method for the 'A-not A' test for use in the sensory analysis of foods.NOTES:1 The 'A-not A' test is used to determine whether test samples in a series are the same as, or different from, a reference sample.2 The test is particularly useful where there are slight variations in appearance of test samples which would preclude the use of a test involving direct comparison with reference sample 'A', such as in the triangle test.3 The test is applicable where the time interval between presentation of samples needs to be controlled, e.g., to overcome problems with lingering after-taste.4 The test is useful for determining the sensitivity of an assessor to a particular stimulus.

First published as AS 2542.2.5-1991.