Descriptive analysis is a complex cognitive process which requires more mental acuity than sharp taste or olfactory senses. Discrimination among stimuli is only part of the qualitative process. The third step in descriptive analysis is to quantify the traits as to how strong they are. Two products may be quite similar in their qualitative components but differ overall because of the relative intensities of these characteristics. Descriptive analysis is the only sensory method that deals with the total picture or profile of a food product.
Scale tests Many types of scales or scoring systems are used for preference evaluations.
These may include structured word scales or graphics. In structured scales a scale of 7 to 10 points is recommended because panelists tend to avoid using the end points on the scale. To use fewer than 7 point scale may not allow the panelists to show the degree of variation observed. More of a word- descriptive scale becomes the most critical feature. It may be appropriate to involve the panel n defining word descriptions and numerical scores to be assigned to these words.