Premium
Reliability of the sensory analysis data of a panel of tasters
Author(s) -
Álvarez Pedro,
Blanco Maria A
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(200002)80:3<409::aid-jsfa551>3.0.co;2-t
Subject(s) - rasch model , reliability (semiconductor) , olive oil , wine tasting , sensory system , sensory analysis , measure (data warehouse) , latent variable , construct (python library) , statistics , latent variable model , item response theory , computer science , polytomous rasch model , set (abstract data type) , data set , mathematics , pattern recognition (psychology) , artificial intelligence , data mining , psychology , psychometrics , cognitive psychology , food science , power (physics) , physics , chemistry , quantum mechanics , wine , programming language
A method, the quantum measurement technique, is described which, by means of the conceptualisation of the information underlying a set of data which are considered as manifestations of a latent variable or theoretical construct, allows one to detect which are the data in sensorial analysis that, after obtaining a measure, do not fit the formulated conception. The theoretical foundation, based on Rasch probability and item response theory (IRT), detects and quantifies by means of the misfits the data that respond to unexpected scores. A detailed analysis of their residuals aids in finding the causes of these misfits. The technique is applied to the data of a tasting panel that form part of the sensory evaluation of virgin olive oil. © 2000 Society of Chemical Industry