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Confusion in Sensory Scoring Induced by Experimental Design
Author(s) -
AMERINE M. A.,
BAKER G. A.,
OUGH C. S.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00132.x
Subject(s) - confusion , wine , randomized block design , sensory system , mathematics , food science , statistics , chemistry , psychology , cognitive psychology , psychoanalysis
SUMMARY Replicated scorings of 4 series of wines were made by 8 tasters with two different designs of presentation. Design 1 consisted of different wines with additives (each wine with four concentrations of additives was tasted as a block) and design 2 consisted of randomization of tastings over all wines and additives. In any one design, tasters did not react the same for any given series. The differences showed up in both mean scorings and in the variability of the scorings. When the design was broadened to include more diverse categories in a randomized fashion, the scorings became biased in rather unpredictable ways and the variability of the scorings increased in general, in some cases.