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MATCHING RESULTS OF TWO INDEPENDENT HIGHLY TRAINED SENSORY PANELS USING DIFFERENT DESCRIPTIVE ANALYSIS METHODS 1
Author(s) -
LOTONG VARAPHA,
CHAMBERS DELORES H.,
DUS CLARE,
IV EDGAR CHAMBERS,
CIVILLE GAIL V.
Publication year - 2002
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.2002.tb00357.x
Subject(s) - principal component analysis , descriptive statistics , sensory analysis , orange (colour) , orange juice , quantitative descriptive analysis , sensory system , mathematics , computer science , product (mathematics) , statistics , flavor , food science , artificial intelligence , psychology , chemistry , cognitive psychology , geometry
Two independent, highly trained panels separately conducted descriptive analysis of orange juices using different descriptive analysis methods and sets of samples. Lexicons were developed independently. One panel evaluated 23 orange juice products and identified and referenced 24 attributes. The other panel evaluated 17 products and identified 17 attributes for testing. Though not identical, the lexicons developed by both panels were similar overall. To compare the sensory space of the product category, Principal Component Analysis (PCA) and sensory maps were developed separately for each panel. The comparison showed that the underlying sample spaces obtained from both panels were comparable in many ways. Key flavor characteristics for the same types of orange juice products were described similarly by both panels. These data indicate that the process of using highly trained panels that define attributes and use reference standards for descriptive sensory analysis can give objective and comparable information for a product category across different panels.