What method is used to test if people can differentiate between similar food samples?

Discrimination tests are designed specifically to assess whether individuals can detect differences between similar food samples based on sensory attributes such as taste, smell, or texture. These tests often involve presenting participants with pairs of samples that vary in one specific attribute and asking them to identify which sample is different or to describe the differences they perceive. This method is essential in food product development and quality control to ensure that changes in formulation do not affect the sensory acceptability of the product.

Flavor profiling and sensory analysis, while related, serve broader purposes. Flavor profiling typically involves creating a detailed description of the flavor components of a food product, rather than testing for perceptual differences. Sensory analysis encompasses various methods, including discrimination tests, to evaluate how a food product is perceived by consumers overall, rather than focusing solely on differentiation. Nutrition testing, on the other hand, is centered on analyzing the nutritional content of food, which is not relevant to the differentiation of sensory characteristics.