ASSIGNMENT 3 Information
Practical 3 – Descriptive Test
Quantitative Descriptive Analysis (QDA ®)
The practical activity involves evaluating 5 kinds of chocolate using descriptive test, specifically Quantitative Descriptive Analysis (QDA®), based on the assessment of different descriptors.
Practical 3 Data: Updated Assignment 3 Data.xlsx
Descriptors and anchors:
Glossiness Matt — Gloomy
Colour Light brown — Black
Snapping sound Absent — High
Aromas — the specific descriptors are found in the data file, the anchors for all are Absent — Intense
Hardness at first bite Very soft — Very hard
Taste — the specific descriptors are found in the data file, the anchors for all are Absent — Intense
Mouthfeel (oily and smooth) Absent — Intense
Persistence of flavours in the mouth 0 s — > 6 s
Perceived quality Unacceptable — Excellent
|The data set is large, thus you are encouraged to divide the work within your group. However, you must personalise presentation of final figures.|
The descriptive sensory data will be analysed by
(i) Comparison of means (ANOVA) between different samples, in each attribute evaluated, which will be displayed as a Spider Chart; and
(ii) Principal Component Analysis to project association of attributes and samples.
Instructions for data analysis can be found in Prac 3 updated manual. NOTE: These documents have copyrights and they are subject to plagiarism rules from UoM (Short advice: do not copy and paste any sections of the paper to answer questions in quizzes, for assignments and exam!)
Please download pdf copy of full manual here.
Spider chart App MyAppInstaller_web.exe
PCA App MyAppInstaller_web.exe
*Note: Both files have the same name but will install different applications
ASSIGNMENT 3 Report Format and Structure
You will write a research report based on the data acquired from the QDA® of 5 chocolate samples. The report has a 1500-word limit, which accounts for the main body texts (excludes title, figure and table contents and captions, and references).
Use APA (6th or 7th) format for citation, referencing, and general formatting guidelines (12 pt Times New Roman or 11 pt Serif fonts i.e. Calibri, Arial, Helvetica; double line spacing, and 2.54 cm margins).