INTRODUCTION

As we know, there are several things that effect our food choices either because of the
culture, geography, belief and religion, health concerns, cost and etc. Our flavor perception is
actually determined by smell, taste, appearance and sound of feed itself. These tastes will be
detected by our senses then the brain will actually combine the information that gives rise to a
perception of flavor.

Generally, our sight is very accurate and able to tell us what something is and our
perception tend to be dominated by what our brains see rather than by what they smell, taste or
feel. As for example there are an experiment have been done in Bordeaux, France where people
were deceived into thinking that they are drinking a glass of red wine which actually only being
added by red odorless food dye.

Perception wise normally food brands that are more established and famous will
taste better than the one is not. Can you imagine put a piece of scrumptious fried chicken from
a very well established fast food restaurant on one side then a fried chicken from a stall on the
other and you taste it without knowing where it came from. Can you differentiate it and will it
taste better if you know where it come from? Everything then will be explained in this report.

AIM/PURPOSE

Then for this experiment we are trying to recreated the testing just like the red wine
simply by using chocolates as for our case we use different types chocolates which were milk,
dark and white chocolate. Also in this experiment we were also testing either there was any
change in taste after they know the food they taste is actually from different brands.

HYPOTHESIS

The taster will be a little bit confused to differentiate the taste between three chocolates
and the taste will improve once the see the food samples.

After knowing the brands of the food samples the taster will simply change their mind
towards the well known brands.
APPARATUS AND MATERIALS

Apparatus

1. Plastic spoon
2. Plastic Container

Materials

Materials Figure
Milk Chocolate

Dark Chocolate

White Chocolate

Nips

Eyeglasses Chocolate

Apollo Roka

Ferrero Rocher
PROCEDURE

Task 1

1. Briefed the instructions to the respondent about the sensory test.

2. Covered the respondent’s eyes with clothes to make sure they cannot see the type of
chocolates.
3. Randomly gave different types of chocolates to the respondent to taste.
4. Recorded the response given by the respondent about the taste of every chocolate that
they eat.
5. The data collected were sweetness, bitterness and milky taste.
6. Gave the chocolate to the respondent with opened eyes.
7. Recorded the response given by the respondent about the taste of every chocolate
after they saw the chocolate.

Task 2

1. Let the respondent observed the difference between two chocolate which have similar
looks but from different brands.
2. Recorded their response whether they can differentiate the chocolate or not.
3. Let the respondent to taste the chocolates.
4. Recorded their response on which chocolate taste better without knowing the
branding.
5. Let the respondent knows about the brand of those chocolates.
6. Asked the respondent whether they want to make changes to their response or not.
7. Recorded their response on which chocolate taste better after knowing the brand of
the chocolates.
RESULTS & DISCUSSION

CONCLUSION

RECOMMENDATION

1. Need to cover the respondent’s nose to make sure they cannot smell the chocolate.
2. Use sound to examine the respondent’s sensory sensitivity towards the taste of
chocolates.
3. Add more various types of chocolate to get more efficient data about sensory test.
4. Add on another task which is response towards texture of the chocolates.
5. Preparation of the chocolate must be in same size and dimension.