1. Introduction
This experiment is about sensory
discrimination in tasting beverage. Here the selected beverage is Tea. It tries
to find out whether just by tasting, can anyone distinguish between the two cups
of tea made in different order that is “Tea-First” Cup and “Milk-First” Cup
procedure.
2. Purpose of the Study
The purpose of the study is to check
the sensory discrimination of tasting tea in Stephen. This study will clarify whether
a person can distinguish between tea-first cups and milk
-first cups. The null hypothesis of the
test is that a person can always distinguish between these different cups of
tea. If Stephen can identify the differences then the decision related to null
hypothesis will be considered as positive. Otherwise the alternate hypothesis
that people cannot always find the difference will be established.
3. Method
The method for this test is
quantitative research methodology. As it will follow the structure of deciding
over null and alternate hypothesis, quantitative methodology suits it best
(Wrench, et al. 2008). The process considers chi-square analysis as the base
for statistical derivations.
3.1 Participant
To analyze taste sensory
discrimination, this experiment chose Stephen Mark as the subject. Stephen Mark
work as a part time assistance in a tea shop and is also a self proclaimed
expert on tea tasting.
3.2 Experimental Design
In the experiment Stephen need to
discriminate between two types of teas. First one will be the tea in which some
amount of milk had been added. On the other hand, will be tea in a cup with
milk in it. With specification the total
amount, texture and temperature of the ingredients are kept exactly the same.
The design of the test will be managed under random variation.
3.3 Data Collection
The data will be collected in
tabulation form and the hypothesis will be scrutinized on the basis of
statistical derivations.
3.4 Step-by-step procedure
The
basic protocol will be determined through random variations in the cups of
tea. Stephen needs to taste a total of 4 cups
of tea. All these cups will be given on random basis. The initial 2 cups will
be milk-first ones with little more and little less amount of milk, whereas the
later 2 cups will be of tea-first with little more and little less amount of
tea. His task and declarations will be
identified through the format of ‘which 2 were which’. The taste tests of
Stephen will have three basic stages.
These stages are-
number
of tea-first cups ------> number of
milk -first cups ------> the tasting
order
We
will take an assistant among our friends to check the temperature and amount of
every cup. There will be no chance for any variation. Every cup of tea will be
served one after another. Once Stephen is ready for the cup, he will be offered
with the same by making it instantaneously. There will be a small partition
between the table where the tea will be made and the one where it will be
served to avoid any hint to Stephen.
4. Data Analysis and Findings
In the process of data analysis, the
test opts for chi-square analysis about the derivations counted by the
declarations made by Stephen. There are the Observed [O]
and Expected [E] Frequencies of Two
“Tea-First” Cups and Observed [O] and Expected
[E] Frequencies of Two “Milk-First” Cups. The
assessments are declared on the basis of null hypothesis and alternate
hypothesis.
TABLE 1 Two “Tea-First” Cups
Differences
|
|||||||||||
Sweetness
|
Texture
|
Color
|
Aroma
|
Guessed
|
Total
|
||||||
Variations
|
%
|
%
|
%
|
%
|
No.
|
%
|
|||||
Half Tea
|
3
|
30
|
3.5
|
35
|
7
|
70
|
6
|
60
|
Wrong
|
19.5
|
48.75
|
One-fourth Tea
|
7
|
70
|
6.5
|
65
|
3
|
30
|
4
|
40
|
Right
|
20.5
|
51.25
|
10
|
100
|
10
|
100
|
10
|
100
|
10
|
100
|
40
|
100
|
||
TABLE 2 Observed [O] and Expected [E] Frequencies of Two “Tea-First” Cups
Sweetness
|
Texture
|
Color
|
Aroma
|
Guessed
|
Total
|
|||||
Variations
|
[O]
|
[E]
|
[O]
|
[E]
|
[O]
|
[E]
|
[O]
|
[E]
|
No.
|
|
Half Tea
|
30
|
48.75
|
35
|
48.75
|
70
|
48.75
|
60
|
48.75
|
Wrong
|
195
|
One-fourth Tea
|
70
|
51.25
|
65
|
51.25
|
30
|
51.25
|
40
|
51.25
|
Right
|
205
|
100
|
100
|
100
|
100
|
400
|
||||||
Here
in tests related to ‘Two “Tea-First” Cups’;
our null hypothesis of sensory discrimination in tasting beverage
does differ significantly in both the cups. According to Chi-square
calculation-
χ²=
∑(O-E)²/E
=∑O²/E- N
= 44.78
Degrees
of Freedom= (4-1)(5-1)=12
The
Tabulated value of χ² at 5% level of significance for 12 degrees of freedom is
21. Since our calculated value, 44.78; and is more than the
corresponding tabulated value therefore we reject our null hypothesis and
conclude that sensory
discrimination in tasting beverage does not differ
significantly in both the cups.
TABLE 3 Two “Milk-First” Cups
Differences
|
|||||||||||
Sweetness
|
Texture
|
Color
|
Aroma
|
Guessed
|
Total
|
||||||
Variations
|
%
|
%
|
%
|
%
|
No.
|
%
|
|||||
Half Milk
|
7
|
70
|
5
|
50
|
3
|
30
|
4
|
40
|
Right
|
19
|
47.5
|
One-fourth Milk
|
3
|
30
|
5
|
50
|
7
|
70
|
6
|
60
|
Wrong
|
21
|
52.5
|
10
|
100
|
10
|
100
|
10
|
100
|
10
|
100
|
40
|
100
|
||
TABLE 2 Observed [O] and Expected [E] Frequencies of Two “Milk-First” Cups
Differences
|
|||||||||||
Sweetness
|
Texture
|
Color
|
Aroma
|
Guessed
|
Total
|
||||||
Variations
|
[O]
|
[E]
|
[O]
|
[E]
|
[O]
|
[E]
|
[O]
|
[E]
|
No.
|
||
Half Milk
|
70
|
47.5
|
50
|
47.5
|
30
|
47.5
|
40
|
47.5
|
Right
|
190
|
|
One-fourth Milk
|
30
|
52.5
|
50
|
52.5
|
70
|
52.5
|
60
|
52.5
|
Wrong
|
210
|
|
100
|
100
|
100
|
100
|
400
|
|||||||
Here
in tests related to ‘Two “Tea-First” Cups’;
our null hypothesis of sensory discrimination in tasting beverage
does differ significantly in both the cups. According to Chi-square
calculation-
χ²=
∑(O-E)²/E
=∑O²/E- N
= 35.09
Degrees
of Freedom= (3-1)(4-1)=6
The
Tabulated value of χ² at 5% level of significance for 6 degrees of freedom is
12.60. Since our calculated value, 35.09; and is more than the
corresponding tabulated value therefore we reject our null hypothesis and
conclude that sensory
discrimination in tasting beverage does not differ
significantly in both the cups.
5. Discussion
The analysis forwarded on the basis
of chi-square analysis under quantitative research methodology, showed that
there is hardly any variation between the selected types of tea. Whether it is
“Tea-First” Cups or “Milk-First” Cups, the declarations made by Stephen are not
static. He is not all sure about the cups and the variations. Though he got
right twice and wronged twice, yet nothing was based on his assessments related
to Sweetness, Texture, Color and Aroma of the cups.
In Graph 1 (see Appendix), the
assessments are very close. When it comes to texture of “Tea-First” Cups, there
seems to hardly any difference. On the other hand, as shown in the Graph 2,
(see Appendix), the there is no difference at all. As we see the differences in
case of Sweetness, Color and Aroma of the cups; Stephen is equally not sure
about the differences. The variations are very rare and there are lots of
similarities between the declarations.
The only difference that has been
marked in this test is that of amount. With more milk, the Sweetness and the
Texture are better. On the other hand with more tea, the Color and Aroma gets
better. The only difference therefore has been collected in respect to the
amount of milk and the tea variations and not in the process of pouring.
6. Conclusion
Eventually we can conclude that
there is no specific difference between “Tea-First” Cup or “Milk-First” Cup.
Both the proceedings are though different, yet when it comes to taste they
hardly make a difference. It is
important to note here that the quantity of tea and mi8lk definitely bring a
specific variation, but the pouring processes never indulge any difference to
the taste of the tea. To conclude, the
declarations made by Stephen thus need to get considered as vague and
ambiguous. As there is slight difference in the cups of tea with different
amount of milk/tea, it cannot be established that pouring of anyone first can
make a difference.
7. Recommendations
Regarding this test the approach is
very appropriate, yet I will opt for more cups among more friends in my next
trial. That time the data will not be collected on the same day. I will prefer
4 to 5 days session for the test. This time this approach was not met as it was
only Stephen who volunteered. However, next time there will be more variations.
Reference
Wrench,
Jason S. Thomas-Maddox, C. Richmond,
Virginia Peck and McCroskey, James C. (2008) Quantitative Research Methods for
Communication: A Hands-On Approach. Oxford University Press, USA. January 23,
2008
Appendices
Appendix 1
GRAPH 1 Two “Tea-First” Cups
Appendix 2
GRAPH 2 Two “Milk-First” Cups
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