SELECTION OF ASSESSORS BASED ON THEIR SKILL IN IDENTIFYING BASIC TASTES IN LOW CONCENTRATION SOLUTIONS
作者:
GUILLERMO HOUGH,
EDGARDO MARTINEZ,
ADRIANA CONTARINI,
TERESA BARBIERI,
MARIA JOSE VEGA,
期刊:
Journal of Sensory Studies
(WILEY Available online 1995)
卷期:
Volume 10,
issue 1
页码: 1-14
ISSN:0887-8250
年代: 1995
DOI:10.1111/j.1745-459X.1995.tb00001.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTA method for the first step in the selection of trained sensory assessors, based on their skill in identifying basic tastes in low concentration solutions, was defined and evaluated. The solutions used were: 0.4 and 0.8% sucrose; 0.03, 0.04 and 0.06% citric acid; 0.08 and 0.15% sodium chloride; 0.02 and 0.03% caffeine. Concentration ranges were found adequate. The criterion for selection was to have over 65% correct answers. Out of 226 candidates who received the test, 141 (62%) were selected. The probability of a candidate having more than a certain percentage of correct answers was calculated. The influence of the dilution water quality on the perception of basic tastes was significant; distilled water was the most adequate.
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