Premium
THE DESIGN AND INTERPRETATION OF TASTING EXPERIMENTS
Author(s) -
Virden C. J.
Publication year - 1949
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1949.tb01495.x
Subject(s) - wine tasting , preference , interpretation (philosophy) , selection (genetic algorithm) , independence (probability theory) , psychology , statistics , computer science , mathematics , artificial intelligence , wine , food science , chemistry , programming language
Factors in the design of valid tasting experiments, and in the selection of a representative tasting panel, are discussed, emphasis being laid on replication, independence of results, and reproducibility. Pairs tasting technique, to elicit public preference for one of two samples, is described in some detail, and practical aspects of interpretation of results are considered. Triangular tasting is only useful to detect differences between samples and is best carried out by a panel selected primarily for tasting ability. Test has also been made by noting from day to day over a long period which of two beers was selected at lunch by a group of people. Again, after giving two beers on alternate days for four days, free choice may be allowed on the fifth. It is noted that drinking and tasting experiments do not necessarily give the same results.