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 Facts
Green Grapes Nutriton Facts
Materials / 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 Results
I 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 Level
Data 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
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