USING CUMULATIVE RANKS TO DETECT INDIVIDUAL DIFFERENCES IN SENSORY PROFILING

This paper is about detection of individual differences among assessors in sensory profiling. A discussion of different types of such differences are given and a graphical tool that can be used for detection of some of them is presented. It is also discussed how this tool, the so called Eggshell plot, can be used in practice and how it is related to the different types of individual differences. The theory is illustrated by two examples from sensory profiling, one from analysis of sausages and one from analysis of cheese.     

PERCEPTION OF TASTE MIXTURES BY EXPERIENCED AND NOVICE ASSESSORS1

The total intensity, sweetness, and acidity of sucrose/citric acid mixtures were judged by two types of taste panel: experienced assessors, most of whom had had many years of experience in sensory evaluation; and novice assessors, none of whom had previously taken part in a taste experiment. In other respects the experimental conditions remained almost constant. There was good correspondence between the two panels, particularly for judgments of total intensity, indicating that novice and experienced assessors evaluate taste mixtures in the same way. However, there was also an indication that experience on sensory panels may attenuate taste suppression, the suppression of acidity by sweetness being less pronounced for the experienced panel than for the novice panel. The implications for mixture perception are noted.     

TWO TYPES OF SENSORY PANELS OR ARE THERE MORE?

The purpose of this article is to discuss the issues associated with selecting assessors for sensory panels. It develops the argument that although there are many variations in the detail of how assessors are selected, all panels can be considered as either (1) selecting respondents to measure ingredient concentrations via perceptions or (2) selecting respondents to represent the response that would be obtained from a wider consumer population. The validity of the data collected, i.e., the extent to which the data collected measures what was originally intended, depends on the detail of how assessors were selected as well as a number of other factors.     

EVALUATION AND APPLICATIONS OF ODOR PROFILING

An odor profiling procedure was developed based on the ASTM odor profiling method. This modified procedure involved using approximately twenty panelists. Panel sessions and data collection were controlled by computer. The results obtained by this panel compared favorably to results obtained by the ASTM panel for which 150 panelists evaluated each compound, indicating that a small panel can be used to produce replicable results. Statistical methods of finding similarities and dissimilarities among compounds using profile data are discussed and compared to results from a multidimensional scaling (MDS) study in which degrees of differences among compounds were judged directly. These results indicate that profile data can be used to define and map the degree of similarity/dissimilarity among compounds, as well as to define the sensory dimensions on which these compounds differ. The use of factor analysis to study the underlying sensory dimensions of the odor space is also discussed. It is hoped that this type of research will lead to a better understanding of the underlying dimensions used to describe odorants.     

TASTE GROUP THRESHOLDS AND SENSORY EVALUATION OF SPANISH WINE VINEGARS

Wine vinegar is a product obtained from wine acidification which contains at least 5% by wt. of acetic acid, in general without any additives or colorings.
Aspects studied in this work include: the determination of the taste group thresholds (geometric mean of the individual best-estimate thresholds "BET") of two different acids (citric and acetic acids) in aqueous solution and spanish vinegars produced from table and sherry wines. The results obtained suggest that wine vinegar can be considered something more than just an acidulant agent.
In order to evaluate differences among wine vinegars, discriminant tests for twenty-five spanish vinegars (sherry, table and flavored vinegars) were applied. Six of the twelve attributes freely chosen by assessors allowed grouping of the spanish wine vinegars according to their sensory aspects.     

Protection goals in environmental risk assessment: a practical approach

Policy protection goals are set up in most countries to minimise harm to the environment, humans and animals caused by human activities. Decisions on whether to approve new agricultural products, like pesticides or genetically modified (GM) crops, take into account these policy protection goals. To support decision-making, applications for approval of commercial uses of GM crops usually comprise an environmental risk assessment (ERA). These risk assessments are analytical tools, based on science, that follow a conceptual model that includes a problem formulation step where policy protection goals are considered. However, in most countries, risk assessors face major problems in that policy protection goals set in the legislation are stated in very broad terms and are too ambiguous to be directly applicable in ERAs. This means that risk assessors often have to interpret policy protection goals without clear guidance on what effects would be considered harmful. In this paper we propose a practical approach that may help risk assessors to translate policy protection goals into unambiguous (i.e., operational) protection goals and to establish relevant assessment endpoints and risk hypotheses that can be used in ERAs. Examples are provided to show how this approach can be applied to two areas of environmental concern relevant to the ERAs of GM crops.     

SENSORY AND INSTRUMENTAL EVALUATION OF STRAWBERRY YOGURT COLOR

Eleven samples of strawberry yogurt prepared with different red color concentrations using Ponceau 4R (E-124) were evaluated by instrumental and sensory methods. Color intensity evaluation was carried out by a panel of eight assessors specifically trained to measure strawberry color in yogurt. Color acceptability was measured with 120 regular and frequent consumers of yogurt. Color was measured with a Minolta Chroma Meter CR-200b, obtaining parameters L*, a* and b*. Principal component analysis was performed on the instrumental variables. Regression models between the instrumental first principal component, red color concentration, sensory intensity, and acceptability allowed determining quality control limits for red color attribute. These limits may be controlled by selecting either instrumental or sensory methods, being the latter easy to implement and providing dependable results.     

Bayesian model selection for spatial capture–recapture models

A vast amount of ecological knowledge generated over the past two decades has hinged upon the ability of model selection methods to discriminate among various ecological hypotheses. The last decade has seen the rise of Bayesian hierarchical models in ecology. Consequently, commonly used tools, such as the AIC, become largely inapplicable and there appears to be no consensus about a particular model selection tool that can be universally applied. We focus on a specific class of competing Bayesian spatial capture–recapture (SCR) models and apply and evaluate some of the recommended Bayesian model selection tools: (1) Bayes Factor—using (a) Gelfand‐Dey and (b) harmonic mean methods, (2) Deviance Information Criterion (DIC), (3) Watanabe‐Akaike's Information Criterion (WAIC) and (4) posterior predictive loss criterion. In all, we evaluate 25 variants of model selection tools in our study. We evaluate these model selection tools from the standpoint of selecting the “true” model and parameter estimation. In all, we generate 120 simulated data sets using the true model and assess the frequency with which the true model is selected and how well the tool estimates N (population size), a parameter of much importance to ecologists. We find that when information content is low in the data, no particular model selection tool can be recommended to help realize, simultaneously, both the goals of model selection and parameter estimation. But, in general (when we consider both the objectives together), we recommend the use of our application of the Bayes Factor (Gelfand‐Dey with MAP approximation) for Bayesian SCR models. Our study highlights the point that although new model selection tools are emerging (e.g., WAIC) in the applied statistics literature, those tools based on sound theory even under approximation may still perform much better.     

气候变化、火干扰与生态系统生产力

 综述了气候变化、火干扰与生态系统生产力之间的相互作用关系以及目前相关的研究进展。侧重介绍了气候变化与火干扰之间的相互作用关系以及火干扰对生态系统生产力的影响。气候变化通过作用于可燃物质数量、湿度和火灾天气来影响火干扰的发生频率和强度,而火干扰过程释放大量温室气体和烟尘物质反过来也会对气候变化产生影响。另外,火干扰过程改变了火烧迹地的土壤生物地球化学性质、养分循环和分配以及大气组成,进而对生态系统对CO2的吸收能力产生影响。正确理解三者之间的逻辑关系,对于我们有效地利用火管理提高区域生态系统碳吸收,减少碳排放,减缓全球变化速率,都具有重要的指导意义 。     

Assessing the assessors: Quantifying observer variation in vegetation and habitat assessment

Vegetation assessment protocols used in research, monitoring and statutory planning often rely on the consistent application of methods by multiple assessors. Consequently, a study was undertaken to evaluate the application of a vegetation condition assessment protocol by a range of assessors. The aim of the study was to quantify variation among assessors in their measurement of field‐based vegetation attributes using Queensland’s BioCondition protocol, and to determine the effect of variability on the final condition score. The study consisted of 77 assessors, ranging from nil to 25 years experience in vegetation assessment, who each undertook an assessment at one site following training. Six of the 20 attributes used to derive the final condition score were not assessed consistently, this being because of a small number of assessors who had misinterpreted the protocol and had inappropriately assessed some attributes. Despite inclusion of outliers, 82% of assessors were within 10 points of the median condition score for the site. Based on the results, the definition and measurement of problematic attributes have been either clarified or removed from the revised assessment procedure. The study demonstrated that with training prior to use, assessors were able to consistently assess condition at the study site.     

THERMAL PERCEPTIONS AND PREFERENCES IN INDOOR ENVIRONMENTS

Sensory analysis was applied to the study of thermal perception, in order to determine and characterize end‐users’ preferences concerning five indoor thermal environments generated by different heating systems. In this review, we developed a sensory profile method to describe and quantify the sensory characteristics of the thermal environments. A consumer test was also performed in order to investigate the hedonic judgment of 119 end users. The results show that trained assessors are able to describe and quantify sensory differences between the environments with high reliability. Consumers’ preferences are influenced by both their thermal sensations in the environments, as expressed by the sensory panel, and their personal opinions of the corresponding heating systems.     

The habitat hectares approach to vegetation assessment: An evaluation and suggestions for improvement

Summary The habitat hectares approach is an explicit, quantitative method for assessing the quality of vegetation by adding scores that are assigned to 10 habitat attributes. We believe it will be more repeatable and transparent than other methods that rely on subjective judgement. However, we have four principal criticisms of the method as it is currently proposed: (i) measurement of some of the attributes may be subject to considerable error that varies among assessors; (ii) the comparison of each measure with a single benchmark does not accommodate appropriate disturbance regimes; (iii) the proposed combination of attributes leads to some apparent internal inconsistencies; and (iv) it is not clear how the method will actually be used in practice. We suggest modifications to address these concerns and improve the proposed method. Finally, we make additional suggestions about the method's potential application, including: separate reporting of the extent and quality of different vegetation types to avoid the inappropriate combination of measures of area and quality; valuing appropriate disturbance regimes in natural areas; and considering very carefully the application of compensation or mitigation measures.     

RELATIONSHIP BETWEEN TASTE AND CHEWING PATTERNS OF VISCO-ELASTIC MODEL FOODS

The jaw movements and muscular activity of masticatory muscles of five assessors, having bitterness thresholds about 8 μM quinine in water, were monitored throughout chewing of similar strength gelatin gels containing 0, 40, 70 or 100 μM quinine. Gel bitterness ratings were not related to sensory texture which was 78kN/m² by shear test. On average, 100 μM quinine gels were as bitter as 7 to 30 μM quinine in water, depending on the assessor. Chewing patterns were not affected by concentration of quinine in the gels. During mastication of acceptable gels, there appears to be no feedback from taste to the motor control of mastication. In gels of the same consistency and the same concentration of quinine, assessors who chewed more rated higher for bitterness. The implications for mimicking mastication by machine and the training of assessors for solid foods are discussed.     

RELIABILITY OF SENSORY ASSESSORS: ISSUES OF COMPLEXITY

The objective of this study was to investigate whether the sensory performance of assessors in a sensory panel maybe explained by complexity of evaluated product. We aimed to investigate whether we could observe a decline in sensory performance when increasing the complexity of the product. The products increased in number of constituents from mixtures of sucrose, sodium chloride, citric acid and caffeine in water, to the foods ice tea and tomato soup constituting different levels of the same substances. Candidates who succeeded evaluating one product were not always successful evaluating others. Few subjects were successful in everything. The conclusion was that there is only minor systematic decline with increasing complexity of products. The authors emphasize that definition of complexity involves more than just counting number of constituents and taste sensations, and suggest that minor differences in the task given to the assessor might explain different performances.

PRACTICAL APPLICATIONS

Practical use of the research presented in the present paper is in a sensory evaluation context. It is important for the users of sensory data to find out how the profiling should be organized to achieve optimum output, and in specific, the need for extensive training when dealing with a more complex product. The present study hypothesized that sensory assessors would have more difficulties evaluating a more complex product. However, the results showed that panel leaders should be more concerned with the task variables in the sensory evaluation. Even a minor shift in task variables had a stronger impact on the performance and reliability of the assessors than increasing number of constituents and/or stimuli sensations of the product. This study did not demonstrate a need for extensive training when dealing with a more complex product as hypothesized.     

COMPARISON OF SENSORY PROFILES DONE BY TRAINED AND UNTRAINED JURIES: METHODOLOGY AND RESULTS

We compare the sensory profiles of six dark chocolates done by two types of juries: some trained juries and an untrained jury. Six laboratories, each one made up of 10 to 15 judges, are regarded as trained juries since the assessors were well trained before the evaluation of the products. The second type of jury is composed of only one panel of 29 untrained assessors and this jury is named the untrained jury. Fourteen attributes were evaluated and analyses of variance have been carried out by attribute to compare the sensory profiles of the six chocolates done by the trained juries and by the untrained jury. These analyses of variance show that the two types of juries give similar sensory profiles and that the few differences are mainly due to different ways of using the scale.     

IDENTIFYING ASSESSOR DIFFERENCES IN WEIGHTING THE UNDERLYING SENSORY DIMENSIONS

In a previous paper Kunert and Qannari (1999) discussed a simple alternative to Generalized Procrustes Analysis to analyze data derived from a sensory profiling study. After simple pretreatments of the individual data matrices, they propose to merge the data sets together and undergo Principal Components Analysis of the matrix thus formed. On the basis of two data sets, it was shown that the results slightly differ from those obtained by means of Generalized Procrustes Analysis.
In this paper we give a mathematical justification to this approach by relating it to a statistical regression model. Furthermore, we obtain additional information from this method concerning the dimensions used by the assessors as well as the contribution of each assessor to the determination of these dimensions. This information may be useful to characterize the performance of the assessors and single out those assessors who downweight or overweight some dimensions. In particular, those assessors who overweight the last dimensions should arouse suspicion regarding their performance as, in general, the last dimensions in a principal components analysis are deemed to reflect random fluctuations.     

Risk Analysis: Changes Needed from a Native American Perspective

The objective of this article is to help risk assessors and managers step back from paying sole attention to finer and finer detail (e.g., measuring nuances of a single chemical's biochemical action at the molecular level). As professionals, we must always remember that the higher service that risk assessment provides is to improve everyone's long-term well being and survival. It is especially important to note that there are many lessons all Americans should experience as early as possible. For instance, our Native American tribal members are taught from birth that we all live enmeshed within the environment, not isolated from it or superior to it. Our practical every day needs, including basic nutritional, spiritual, and economic needs, are all derived directly from a clean, functioning environment. In return, we must accept the fact that we are not masters or owners of the environment, and that we don't have dominion over ecological processes. Our relationship is best viewed as part of a human-eco-cultural system. The risks to this system as a whole must be reflected in new transparent system-level models that easily show the relationships among, and equality of, all of these elements. Transparent, user-friendly, system-level models must become standard tools in every risk assessors toolbox. Such models are being developed and have already made a difference. Tribal risk information, in particular, needs to be produced at the community and system level, must include eco-cultural metrics, and requires geospatial and temporal integration that most conventional models cannot accomplish. I expect that risk assessors, once enlightened, will insist that such models will become a required part of risk analysis in the near future.