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VISUAL CUES IDENTIFIED BY A VISUAL PROFILE PANEL IN THE EVALUATION OF CHILLED DAIRY DESSERTS
Author(s) -
IMRAM NAZLIN
Publication year - 1999
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.1999.tb00122.x
Subject(s) - gloss (optics) , principal component analysis , sensory cue , artificial intelligence , psychology , food science , mathematics , computer science , chemistry , coating , organic chemistry
A visual profile panel (27 assessors) was developed for the evaluation of color and appearance properties of chilled dairy dessert gel products based on the Quantitative Descriptive Analysis (QDA) method (Stone et al. 1974). In the terminology development stage of the training procedure, assessors agreed on 29 visual cues to be used in the evaluation of chilled dairy desserts. Further training were based on these cues. Panel performance was analyzed using principal component analysis (PCA) and generalized Procrustes analysis (GPA). The panel exhibited good consensus over most of the color and appearance attributes with better agreement in attributes related to visual texture and flavor over color, gloss and opacity attributes. Assessors also displayed the ability to visually evaluate and discriminate between samples without the need to taste, smell nor touch.