Evaluating the Differences between a Green Grape and a Red Grape (using sensory evaluation)

Instructions

This is a Sensory Science / Sensory Evaluation Research Paper about the differences between a green grape and a red grape. This paper should involve the data I'm providing as well as background research on potential benefits of both grapes. I will provide a brief outline to guide you.
Introduction- This section will introduce the topics that will be discussed throughout the paper.- Some Examples

  • Red Grapes vs Green Grapes
  • Materials and Methods
  • Incorporating Sensory Evaluation
  • Results and Data Analysis
  • Conclusion

Red Grapes Nutrition FactsGreen Grapes Nutriton FactsMaterials / Explanantion of Materials

  • Bag of Red Grapes
  • Bag of Green Grapes
  • Plastic Sample Cups
  • Plastic Drinking Cups
  • A Gallon of Drinking Water
  • The water is for panelists to cleanse their palates between samples
  • Black Sharpie

Methods

  • Label each cup with a random three digit code
  • Place two of each kind of grape in the plastic sample cup with the corresponding code
  • Pour an equal amount of drinking water into the bigger cups
  • Serve the panelists with 1 sample of each type of grape, a cup of water, and a napkin
  • Allow panelist to answer the sensory evaluation questions
  • Discard of all the trash from pre and post-testing
  • Analyze the data from the panelist to determine a conclusion

Incorporating Sensory Evaluation

  • Paired Comparison Test
    • Prescreen: Grape Mouthfeel/Texture and Taste
    • Null Hypothesis
      • There is no difference in the color and texture of a red grape in comparison to a green grape.
    • Alternate Hypothesis
      • There will be a difference in the color and texture of a red grape in comparison to a green grape.
    • I will objectively and subjectively be testing:
      • Texture/Mouthfeel (texture analyzer)
      • Color (colorimeter)
    • 16 panelists
      • I need 12 or 75% of them to test at a significance level of p ≤ 0.05

Subjective ResultsI conducted a Paired Comparison tests amongst 16 panelists to see what grape they would prefer.The green grape was #546. The red grape was #692.

  • 50% of panelists prefer green grapes.
  • 50% of panelists prefer red grapes.
  • 56.3% of panelists describe green grapes as tasting tart.
  • 31.3% of panelists describe green grapes as tasting sour.
  • 12.5% of panelists describe green grapes as tasting sweet.
  • 81.3% of panelists describe red grapes as sweet.
  • 12.5% of panelists describe red grapes as sour.
  • 6.3% of panelists describe red grapes as bitter.

Significance LevelData Analysis (T-test , etc)

  • I conducted a T-Test through Excel to discover if there were differences between the two grapes from an objective standpoint. My objective methods of testing were through a colorimeter and a texture analyzer.
  • My significance level was p </= 0.05 or 5%
  • T-Test Results 
    • Colorimeter
      • T-Test for Color
        • The colorimeter measures through three different values. L* , a* and b*
        • L measures lightness in the product with 0 being black and 100 being white
        • a measures red and green levels
        • b measures blue and yellow levels
      • Results will be uploaded.
    • Texture Analyzer
      • T-Test for Texture
        • Peak Load
        • DEF Load
        • Work
        • Final Load
      • Results will be uploaded.

More Subjective ResultsThe green grape was #546. The red grape was #692.

  • Is grape 546 different than grape 692?
    • 93.8% of panelists say yes.
  • Do you prefer grape 546 or 692?
    • 56.3% of panelists prefer grape 546.
    • 43.8% of panelists prefer grape 692.

Conclusion/Improvements

  • There is a significance difference between the blue and yellow levels of color in the red grapes versus the green grapes as well as in the peak load, work and final load that it takes to crush the red grapes versus the green grapes.However, there is no significant difference in the level of light detected between the red grapes and the green grapes nor is there one in the DEFმPeak for the texture analyzer test.
  • I would like to implement the following things to make the testing more efficient:
    • Provide more samples of each grape to the panelist
    • Controlled environment (that doesn’t show panelist the actual color of the grapes as they are sampling them)
    • Try sampling fresher grapes (before they become mushy)
    • More panelists

In the powerpointt slides when it comes to the data tables for the T-test, the red grape is always the first set of data (on the top left side of the T-Test for color and texture).

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