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A study of the use of a small panel to estimate consumer judgments
Author(s) -
Prentice J. H.,
Sheppard D.
Publication year - 1955
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/jsfa.2740060105
Subject(s) - spreadability , panel data , consistency (knowledge bases) , econometrics , quality (philosophy) , statistics , regression analysis , scale (ratio) , estimation , psychology , mathematics , food science , economics , geography , chemistry , philosophy , geometry , cartography , epistemology , management
Two methods of validating the judgments made on butter, compound fat and margarine by a small panel are described. In each case the panel's judgments, made to a rating scale, were compared from time to time with the judgments of larger, consumer, groups. In the first method the averages of the panel members' ratings for each attribute were compared with the averages of the consumer group's ratings, and significant regression coefficients were obtained for the attributes flavour, spreadability and firmness. The panel and the consumers did not agree about texture or overall quality. In the second, fuller, method, the individual panel members' judgments were examined for self‐consistency and possible drift with time, and multiple regression equations were calculated for the estimation of consumer judgments from the panel members' judgments for each attribute.