supplied in the questionnaire and an explanation was provided
when needed).
The 5 different cookies were presented to the panelists in
random order during the test day. To ensure randomness, the
samples were served to each panelist in sequential monadic order
(one at a time). The first sample served was removed before the
panelist received the second sample. Serving order was rando-
mized so that approximately 20% of the panelists evaluated each of
the samples first. Samples were identified using three-digit coded
plastic plates with 2 cookies (each cookie weighed approximately
10 g) served to the panelists. The samples were at room tem-
perature at the time they were served. The panelists were in-
structed to score their liking for the attribute being studied for the
5 cookie samples. A 5-point hedonic scale was used. It ranged from
1¼dislike very much, 2¼dislike moderately, 3¼neutral, 4¼like
moderately to 5¼like very much to evaluate the appearance and
color, aroma, texture, flavor and taste, volume, lightness, chewi-
ness, and overall liking of the cookies according to the procedure
of Meilgaard, Civille, and Carr (1991). The cut off point for overall
liking was determined as 2.8 for the cookies being evaluated. Pa-
nelists evaluated samples under white light, sitting at separate
tables, and using a paper ballot.
The format of the questions was: how much do you like or
dislike the AROMA of this sample?