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A technique for comparing judges' performance in sensory tests
Author(s) -
BANFIELD G. F.,
HARRIES J. M.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00001.x
Subject(s) - sensory system , sample (material) , residual , dilation (metric space) , sample space , measure (data warehouse) , quality (philosophy) , set (abstract data type) , space (punctuation) , statistics , mathematics , sensory analysis , computer science , psychology , artificial intelligence , pattern recognition (psychology) , cognitive psychology , data mining , algorithm , geometry , physics , quantum mechanics , thermodynamics , programming language , operating system
Summary The scores awarded by a judge when assessing several sensory characteristics of a food sample may be considered as the co‐ordinates of the sample in multi‐dimensional space. When several samples are scored, each judge produces his own spatial configuration. A method of fitting several such configurations together, by centralization, dilation and rotation, resulting in a measure of residual inconsistency, is described and applied to a set of data obtained during the course of investigations into the carcass quality of beef. The results are discussed from the standpoint of the application of the technique in choosing and training potential members of sensory panels.