THE EFFECT OF BRAND/TYPE/VARIETY KNOWLEDGE ON THE SENSORY PERCEPTION

In this study five commercial product types (frozen sweet corn, fresh champignon, hazelnut chocolate bar, non-carbonated bottled water and Sedum species) were evaluated by two different sensory methods to determine how does the brand/type/variety knowledge influence the sensory perception based product judgement. One of the used methods is the blind sensory test where the samples have random 3-digits code and the remarkable signs are eliminated. The second is the test with knowledge of brand where the participants can see the brands and the package of the products. After the evaluation one-way ANOVA was conducted to identify the non-significant attributes. As the second step of the analysis least square difference method was used to determine which attributes are different at 95% or 99% significance level. During data analysis the common profile plots of the samples were created. The results of the study showed that there is only one sample (hazelnut chocolate bar) where significant difference appeared be...