This Standard sets out a forced-choice method for ranking in the sensory analysis of foods when determining if differences exist between three or more samples.NOTES:1 Ranking is an ordinal method and only yields information about directional differences between samples; it does not give any information about the degree of difference between samples.2 The method is used to determine if differences exist between samples based on the ranking of those samples for a single specified criterion which has been declared by the test supervisor and is understood by the assessors. That criterion may be -(a) the intensity or degree of a specified characteristic, e.g. sweetness, orange colour intensity, toughness, overall quality; or(b) the degree of like or dislike of a specified characteristic.3 For trained assessors, ranking is particularly useful as a means of selecting a sub-set of samples from a larger initial number based on a specific criterion. The sub-set may then be submitted to more detailed tests.4 For untrained assessors and when the number of samples is small, ranking is useful because the method is easily understood, may be used without specific training and may be performed relatively quickly.5 The method is useful in the training and selection of assessors.

DR 93268

AS 2542.2.6:2014