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Sensory analysis. Methodology. Triangle test
This document specifies a procedure for determining whether a *perceptible sensory difference or similarity* exists between samples of two products. The method is a *forced-choice procedure*. The method is applicable whether a difference exists in a single sensory attribute or in several attributes.
The method is statistically more efficient than the duo-trio test (described in ISO 10399), but has limited use with products that exhibit strong carryover and/or lingering flavours.
The method is applicable even when the nature of the difference is unknown [i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attribute(s) responsible for the difference]. The method is applicable only if the products are homogeneous.
The method is effective for:
Determining that:
Either a *perceptible difference* results (triangle testing for difference);
A *perceptible difference* does not result (triangle testing for similarity),
When, for example, a change is made in ingredients, processing, packaging, handling or storage;
Selecting, training and monitoring assessors.
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