Sensory evaluation methods are varied and it depends on the purpose of the sensory evaluation each time which methods are used.
The methods can be classified in different ways:
Tests aimed at determining whether samples are similar or different. Is there a difference between samples?
The most common difference tests are paired differences (ISO-5495),
triangle test (ISO-4120), duo-trio test, alignment test (ISO-8587)
Difference test. Are most commonly used when replacing certain materials in production, imitating a product or finding out if further testing is needed. Tests that describe what the difference is and how big it is.
Review exam. For these tests, there is a so-called quality classification where food is classified either by overall quality (grading) or individual factors such as taste, smell or texture. These tests are common in quality control and describe the quality characteristics of food.
Graphic test. Describe the properties of foods and changes in them. The test most commonly used today is QDA (Quantitative Descriptive Analysis), which provides an opportunity to describe all the properties of food, taste, smell, texture and appearance in a quantitative way. Graphic tests are most widely used in product development and research.
There are sensory assessment tests that look for the person's taste, opinion or belief and are used in consumer surveys.
Hedonic test. They are the most common, but it derives its name from the verb to like something (how do you like the product?) You can also use a paired choice (difference test, where you are asked if the sample is better).
In consumer surveys, it is also common to use frequency tests (how often do you eat the product?)