Statistical Designs and Panel Training/Experience for Sensory Analysis

Allison

Journal of Sensory Studies

2004

Self Cite

The amount of training necessary to adequately “train” a descriptive panel is a matter of contention. The objectives of this research were to compare the performance of descriptive panelists after short‐term (4 h), moderate (60 h) and extensive training (120 h). Seven screened panelists were chosen to evaluate three commercial tomato pasta sauces after each training period. Panelist performance improved with increased training. Sample differences were observed in all texture attributes and some flavor attributes, even after the shortest training time (4 h). However, more differences were found with at least 60 h of product training. After 120 h of training, product differences for all texture attributes and most of the flavor attributes studied could be ascertained by the trained panelists. These results suggested that only limited training may be necessary to find differences among products for many texture attributes and some flavor attributes. However, extensive training may be required to reduce variation among panelists and increase the discriminant abilities of panelists.

Section: Introductionmentioning

confidence: 99%

Training Effects on Performance of Descriptive Panelists

Allison

Journal of Sensory Studies

2004

Self Cite

“…Out of 60 potential panelists consisting of undergraduate students, post-graduate students, and postdoctoral fellows at Universiti Sains Malaysia, the 12 panelists were selected through prescreening questionnaires, acuity tests (visual scaling exercise), duo-trio test, a ranking screening test for solid oral texture attributes, and interviews following Meilgaard et al (1999). Those panelists were catagorized as semi-trained panelist since they had relatively little experience in evaluating fish sausage (Chambers et al 1981). The selected panelists were trained for 18 h in the sensory evaluation laboratory.…”

Section: Color Analysismentioning

confidence: 99%

Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

2013

The objectives of this study were to determine the physicochemical properties and sensory characteristics of fish sausage made with 100 % threadfin bream (Nemipterus japonicus) surimi powder (SP100), a mix of 50 % surimi powder and 50 % frozen surimi (SP50), and a control (100 % frozen surimi). No significant differences in protein content and folding test results (P >0.05) were detected among the SP100 and SP50 samples and the control. Gel strength of SP100 was lower (P >0.05) than that of the control. The texture profile analysis (TPA) values (hardness, cohesiveness, springiness, and chewiness) of SP100 were significantly lower (P <0.05) than those of the control. However, the TPA values of SP100 and SP50 were still within the textural range of Malaysian commercial fish sausages. The water holding capacity, and emulsion stability of SP100 were significantly lower (P <0.05) than those of SP50 and the control. Of the cooking properties measured, SP100 had lower (P <0.05) cooking yield, moisture retention, and fat retention than the control. Quantitative descriptive analysis (QDA) performed by 12 trained panelists showed that sensory characteristic (hardness, cohesiveness, springiness, and chewiness) scores of SP100 were lower than those of SP50 and the control. The use of surimi powder in fish sausage did not differ with that of control in the term of color, odor, or oiliness scored by panelists. The drying process impacted the texture properties of surimi when it was used in fish sausage. However, the use of surimi powder in fish sausage formulation is still accepted since the TPA values of SP100 and SP50 were still within the textural range of Malaysian commercial fish sausages.

Journal of Food Quality

“…Relevant considerations proposed by Chambers et al [22] emphasize that in addition to the minimum number of tasters it is necessary to study the consistency of who is carrying out the analysis. For the authors, the three-member panel, trained and experienced, had smaller residual error equal to one square of the semitrained panel for a sensory analysis study of chicken, turkey, and other birds, indicating that, in addition to number, consistency should be respected and widely observed.…”

Section: Discussionmentioning

confidence: 99%

Propositions on the Optimal Number of Q-Graders and R-Graders

Pereira

Guarçoni

Souza

et al. 2018

Sensory analysis or cup testing has been widely used in the coffee production chain for the validation of final quality. The tasters are responsible for defining the patterns and qualitative profiles of the drink based on the sensorial analysis and according to their gustatory sensibilities, which are often acquired by professional experience. However, the literature has not discussed in detail the relationship between the number of tasters and the consistency of sensorial analysis. Thus, using the bootstrap simulation methodology to estimate the optimum plot size, this study quantifies and proposes a specific number of tasters for the process of sensorial analysis of specialty coffees. The results indicate that the use of 6 tasters is sufficient to conduct sensorial analysis following SCA and BSCA protocol for coffees in the Arabica group, as well as 6 tasters for coil and Conilon coffees. From this number, no gains in precision are observed in the process of sensorial analysis of coffee with addition tasters.