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Discriminative tests are based on establishing whether significant differences exist between two or more products. There are numerous tests, which should be adapted to the needs of study, such as the triangle test, the test two out of five, sequential test, etc., and allow us to:

Study the differences caused by a change in ingredients, processing, packaging material or storage conditions.

Determine whether there is an overall difference between two products, or if this difference is perceived by the consumers.

Study the shelf-life and quality of food, ensuring the maintenance of certain properties of the products.

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