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Paired comparisons for the evaluation of crispness of cereal flakes by untrained assessors: correlation with descriptive analysis and acoustic measurements
Author(s) -
Courcoux Philippe,
Chaunier Laurent,
Valle Guy Della,
Lourdin Denis,
Séménou Michel
Publication year - 2005
Publication title -
journal of chemometrics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.47
H-Index - 92
eISSN - 1099-128X
pISSN - 0886-9383
DOI - 10.1002/cem.910
Subject(s) - ranking (information retrieval) , correlation , perception , texture (cosmology) , statistics , mathematics , sensory system , paired comparison , computer science , psychology , artificial intelligence , cognitive psychology , geometry , neuroscience , image (mathematics)
This study investigates the effectiveness of the paired comparison method in the evaluation of a complex sensory attribute by untrained assessors. The crispness perception of cereal flakes by a panel of 100 consumers is measured using a complete block design, and the fitting of the Bradley–Terry–Luce model leads to a ranking of the samples on a crispness intensity scale. A log–linear formulation of the Bradley model provides insight into goodness‐of‐fit tests and allows the effects of covariates to be incorporated in the prediction of the sensory scores. Results show a high correlation between crispness assessment by consumers and rating of texture attributes by trained assessors. Acoustic emission is shown to have a significant effect on crispness perception, and the power spectra of signals recorded during compression provide a prediction of the crispness of cereal flakes. Copyright © 2005 John Wiley & Sons, Ltd.