INFLUENCE OF PANEL INCONSISTENCY ON THE OUTCOME OF SENSORY EVALUATIONS FROM DESCRIPTIVE PANELS

Different types of panelist by treatment interaction are explored to determine how they influence the outcomes of discrimination tests. The study compares the situations where panelists are considered as fixed or random effects over the range of most testing conditions for small panels (5–15 panelists) that replicate their judgements. Magnitude interaction and nonperceivers or nondiscriminators have minor effects on test outcomes. Cross-over interaction increases the chances for a type II error, especially when panelists are considered as random effects. False discrimination increases the chances for a type I error when panelists are considered as fixed effects. Applications of methods to reduce the chances for these errors in the testing for differences among treatments are discussed.     

SELECTION OF ATTRIBUTES FOR THE SENSORY EVALUATION OF ANCHOVIES DURING THE RIPENING PROCESS

Anchovy semipreserves are elaborated in Mediterranean countries with ripened Engraulis encrasicolus obtained by a traditional process. In order to identify those sensory attributes that are most useful as indicators of the ripening stage of Engraulis encrasicolus we performed sensory analyses of anchovy samples obtained at intervals throughout the ripening process. The resulting 90 × 44 sample-by-attribute matrix was analyzed by principal components analysis, leading to the selection of 11 attributes that are reliable indicators of ripening stage and spoilage. The attributes chosen were gray color of the external side; red color of the external side, internal side and backbone mark; the odors Iberian ham and fish meal; the flavors anchovy and bitter; and the texture attributes firmness and juiciness.     

EFFECT OF YOGURT SWEETNESS ON SENSORY SPECIFIC SATIETY

The objective of this study was to determine if hedonically different sweetness levels in yogurt, determined by the ideal-relative rating methods, affected the consumption of yogurt in a sensory specific satiety test. Fifteen subjects attended a preliminary session, six taste tests and three sensory specific satiety tests. During each taste test, subjects rated yogurt with one of the three levels of sweetness (high, optimum, and low) for six attributes. During each sensory specific satiety test, subjects were offered a large serving of yogurt with one of the sweetness levels. Liking for optimum or high sweet yogurts decreased more after consumption than the liking for the low sweet yogurt, however, the consumption of optimum and high sweet yogurts was also greater, thus confounding the experiment.     

INSTRUMENTAL AND SENSORY EVALUATION OF TEXTURAL ATTRIBUTES IN CHEESE ANALOGS: A CORRELATION STUDY

The objective of this study was to investigate the usefulness of an array of statistical techniques to describe relationships between instrumental data and non‐oral sensory texture profiling scores by using a range of model processed cheese analogs as example. Pairwise correlation, used as an exploratory tool, showed no significant correlation for flexibility and greasiness with any individual instrumental parameter. Stepwise regression, principal component regression and partial least squares regression were used to generate models for firmness, stickiness and curdiness of the analogs studied. No models could be generated for flexibility and greasiness, and models for rubberiness had poor quality of fit compared with the other sensory attributes. In general, firmness, stickiness and curdiness were satisfactorily modeled by using chemical data and small deformation rheological parameters. Compression data (large deformation), often used in correlation studies regarding the texture of cheese, did not necessarily lead to better correlation results in comparison with other instrumental parameters used in this research.     

不同空间频率通道的深度知觉及其质地的影响

我们设计了四种不同质地的随机点立体图对(RDS),并按照Wilson的空间频率通道的频带,分别利用Butterworth滤波器及Gabor函数对之进行了数字滤波处理,然后进行各种左右眼配对观察.得结果如下:1、Gabor函数滤波后图对的匹配结果好于Butterworth滤波器滤波后的图对.2、滤波后图对的匹配效果与图象质地有关.3、不同滤波的图对匹配大多也能形成立体感.4、在体视不同通道图对的匹配中,右眼对图象的高频成分更为敏感.     

A COMPARISON OF METHODOLOGY APPLIED TO THE SELECTION OF A PANEL FOR SENSORY EVALUATION OF INSTANT COFFEE

Twenty judges performed a variety of chemosensory tasks in order to select the best scores to form a panel for coffee evaluation. An average of correct responses (P%), one-way analysis of variance (ANOVA) and principal components analysis (PCA) were compared. The tests involved: ability to recognize the four basic tastes, identification and matching of odors, taste intensity evaluation and perception of small differences in taste. P% accounted for 71.17 ± 4.34% and 10 of the judges had scores greater than the final average. ANOVA and PCA resulted in 2 different panels consisting of 9 and 12 judges, respectively. The panel was composed by the nine panelists selected by the three methods. The other three panelists that were doubtful could improve to the point of acceptance with additional training. These methods should be used simultaneously to have more security in the acceptance or rejection of panelists.     

EFFECT OF QUESTION ORDER ON SENSORY PERCEPTION AND PREFERENCE IN CENTRAL LOCATION TRIALS

In the running of consumer studies aimed at obtaining information about products and services, it has become increasingly popular to include some sensory type questions about the characteristics of the test product as well as the standard question about overall preference. The implications of this for the resultant data are complex, and as Sudman and Schwarz (1989) point out question order effects have been implicated as one of the major causes of unreplicated or unexpected findings in survey research. This study aims to establish the effect of question order on overall preference scores and sensory scores in consumer studies. Results indicate that there is a significant effect of asking sensory questions on overall preference ratings and the position of the preference questions (relative to the sensory questions) also has implications for overall ratings of preference.