Summary In the evaluation or identification of an edible oil it is shown how the probabilities of chance selection for a single taster are dependent upon the manner in which the samples are presented. The probabilities of 1/2, 1/3, 1/4, 1/6, and 1/8 are all possible, depending upon the method of sample presentation, i.e., as pairs, multiple pairs, odd sample tests, or other combinations. The expansion of the binomial expression for the probabilities of success and failure for a single taster make it possible to calculate the compound probabilities for taste panels up to 20 members. By knowing the compound probabilities, significance at any level can be easily calculated. Tables showing the number of errors permissible have been calculated for the significant levels of 1% and 5% for panels of 1 to 15 members. Application and use of the tables, based on data obtained in the identification of simulated soybean oil by a taste panel of 10 members, are presented and the data discussed.
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Evans et al. (1951) studied this question.