Premium
Comparison of Four Sensory Evaluation Methods for Assessing Cooked Dry Bean Flavor
Author(s) -
McTIGUE M. C.,
KOEHLER H. H.,
SILBERNAGEL M. J.
Publication year - 1989
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.1365-2621.1989.tb05973.x
Subject(s) - flavor , quantitative descriptive analysis , mathematics , cultivar , food science , sensory analysis , horticulture , statistics , chemistry , biology
Flavor profile analysis (FPA), category scaling (CS), magnitude estimation (ME), and quantitative descriptive analysis (QDA) were compared in evaluating seven cultivars of cooked dry beans. Statistical analyses indicated that FPA, CS and QDA evaluated the beans similarly, but at different levels of flavor intensity. The methods revealed differences between beans in some characteristics but not in others. ME data (not analyzed statistically) supported results from FPA, CS and QDA except for one cultivar. There were slight differences in acceptability ratings following flavor evaluation by FPA, CS, QDA and ME. Variation between subjects was highly significant in all three methods, but subjects used the methods similarly and consistently. Choice of method thus depends on type, amount and depth of sensory information required.