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Sensory Lexicon Development Using Trained Panelists in Thailand and the U.S.A.: Soy Sauce
Author(s) -
Cherdchu P.,
Chambers E.,
Suwonsichon T.
Publication year - 2013
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/joss.12041
Subject(s) - lexicon , confusion , term (time) , quality (philosophy) , computer science , product (mathematics) , natural language processing , psychology , artificial intelligence , mathematics , food science , linguistics , philosophy , chemistry , physics , geometry , epistemology , quantum mechanics , psychoanalysis
Twenty soy sauce products were presented to two sensory panels, one in T hailand and one in the U . S . A . Both panels had extensive training conducting descriptive sensory studies. Neither group had tested soy sauce previously; however, they had different familiarity with soy sauce. Each group separately evaluated samples during the same time period, then met in T hailand to compare and discuss their generated lexicons. Most attributes listed by each group of panelists provided similar definitions and references. Although, a few attributes were not used by one or the other panel because that term either does not exist in both languages (e.g., “cured” is not a term for the T hai panel), represented an uncommon characteristic (e.g., “roaches” for the A merican panel), or were complex concepts (e.g., “brown”), the panelists used references to assist their understanding of unclear attributes. After discussion, both panels agreed on 59 attributes with definitions and references for a soy sauce lexicon. The article presents attributes in E nglish and T hai. Practical Applications A universal lexicon developed by different groups of trained panelists could reduce confusion and make the lexicon more understandable. A universal lexicon would help researchers in other countries to understand product quality. Additionally, the developed lexicon allows researchers to conduct studies with the same standard method in different laboratories enabling comparable results.