ASBC Methods of Analysis - Sensory Analysis-7: Triangular Test (International Method)

ASBC Methods of Analysis

Sensory Analysis

Sensory Analysis-7
Triangular Test (International Method)


This method is used to determine whether any two samples of beer, wort, in-process samples, water, or other brewery samples are significantly different or whether the samples are significantly similar. The method is the same for testing for difference and similarity, but the statistical parameters selected for the evaluation of results and the minimum number of assessors required is different. Typically, more assessors are needed to test for similarity than to test for difference. Use of the method is recommended when the nature of the difference between samples is unknown. It does not determine the size or direction of the difference, and the attribute or attributes responsible for the differences are not identified. The method also applies whether a difference exists in a single attribute or in several. It is applicable only when the products do not cause excessive sensory fatigue, carryover, or adaptation. In these cases, use another test, for example, the duo-trio test, taking into account that this test has a lower statistical power. The method can also be used to select, train, and monitor assessors.