摘要:

ABSTRACT.Generalized Procrustes Analysis is frequently used to find a consensus from sensory panel data. Recently King and Arents (1991) have proposed a goodness of fit of the consensus configuration based on Monte‐Carlo simulations. A modified test is developed that retains the original assessor configurations by permutation of the data rows. This leads to a more powerful statistical test as is shown by application to data collected in the free‐choice profiling of eight milk produ

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1992.tb00526.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACT.Many studies have shown that conventional profiling provides reproducible and meaningful results. However, comparison of the technique as used in different countries appears to be nonexistent. In addition, data analysis is often approached differently, and this aspect is also addressed. This paper describes a study to compare the results obtained from profiling milk chocolate samples, using trained panels in Britain and Norway. Data were analyzed using principal component analysis, generalized Procrustes analysis and partial least squares regression. Results indicate that the underlying perceptual structure of the sample spaces obtained from both panels were similar, however, the emphasis on the underlying sensory dimensions differed. Moreover, it was possible to calibrate the two profiles, which has implications for marketing products for export, as well as providing a potential tool for panel monitoring and calibration across cultures.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1992.tb00527.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACT.Dulce de Leche is a dairy‐based confectionary product virtually unknown outside Latin America. A 24factorial design was implemented to study the influence of sugar composition, type of neutralizer, cooking time and presence of vanilla essence on the preference of Dulce de Leche by UK university students. A fractional factorial pattern was used in sen'ing samples to assessors. Analysis of variance showed that the preferred levels were: 40% replacement of sucrose by glucose syrup, 100% sodium bicarbonate as neutralizer, and no vanilla essence. Cooking time did not significantly affect preference. Partial least squares regression was used to relate preference to sensory profile scores. The correlation was good for appearance and texture, not so for flavor and aftertaste. A mapping technique showed consumers to be uniformly grouped for appearance and texture, not so for flavor. Results from preference and general acceptability were encouraging in promoting this new dairy product in Great Britai

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1992.tb00528.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACT.Free‐choice profiling has been used to collect descriptive sensory data from both trained and untrained assessors, though untrained assessors may have difficulty in generating sufficient and adequate descriptors. The more structured repertory grid method has been used as an alternative procedure, and is thought to help assessors in vocabulary development. To compare these two procedures, panels of assessors used them to describe the sensory properties of 25 ciders. Generalized Procrustes analyses of the two data sets provided broadly similar results, but the repertory grid method yielded more descriptors and interpretation of the resulting product space was slightly easier. However, the repertory grid method took slightly longer to carry out, and it was concluded that neither method was clearly superio

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1992.tb00529.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACT.This paper considers “importance” of sensory attributes from the consumer point of view, with emphasis on processed seafood. There are three key measures of importance. Attitudinal importance measures what consumers think to be important and refers to general opinions about the category. Sensory system importance measures how strongly different sensory inputs (e.g., appearance, aroma, taste, texture) “drive” overall liking, and show the key sensory inputs to which consumers attend. Attribute level importance measures the relation between sensory intensity and overall liking for each attribute. It shows which specific attributes drive liking, how liking varies with the specific sensory attribute, and whether (and at what sensory level) there exists an optima

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1992.tb00530.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY