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SELECTION OF ASSESSORS BASED ON THEIR SKILL IN IDENTIFYING BASIC TASTES IN LOW CONCENTRATION SOLUTIONS
Author(s) -
HOUGH GUILLERMO,
MARTINEZ EDGARDO,
CONTARINI ADRIANA,
BARBIERI TERESA,
VEGA MARIA JOSE
Publication year - 1995
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1995.tb00001.x
Subject(s) - selection (genetic algorithm) , citric acid , dilution , distilled water , mathematics , statistics , perception , food science , chemistry , computer science , artificial intelligence , chromatography , psychology , thermodynamics , physics , neuroscience
A method for the first step in the selection of trained sensory assessors, based on their skill in identifying basic tastes in low concentration solutions, was defined and evaluated. The solutions used were: 0.4 and 0.8% sucrose; 0.03, 0.04 and 0.06% citric acid; 0.08 and 0.15% sodium chloride; 0.02 and 0.03% caffeine. Concentration ranges were found adequate. The criterion for selection was to have over 65% correct answers. Out of 226 candidates who received the test, 141 (62%) were selected. The probability of a candidate having more than a certain percentage of correct answers was calculated. The influence of the dilution water quality on the perception of basic tastes was significant; distilled water was the most adequate.