Analysis of sensory data of different food products by ANOVA

T. Kuti, A. Hegyi, S. Kemény

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

The aim of the research was to determine the correct way of the evaluation arising from sensory benchmarking, to measure the performance and reliability of the assessors, and to decide whether there is any difference between the different types of sensory methods. Two new techniques, the sensory benchmarking and sensory benchmarking with visual aids, were used with three replications and five assessors. These two methods were compared to that by prescribed in the Hungarian standard. The applied statistical method was random effects ANOVA, in the way as a standard Gauge R&R analysis is performed. The example used was the evaluation of colour of frozen peas. The data showed normal distribution, which was very a surprising discovery of the research, since according to professional technical literature they (being marks on an ordinal scale) are not supposed to be close to the normal distribution. However, this fact allowed using ANOVA for evaluation. The other result of the research related to comparison of the methods said that the sensory benchmarking method combined with visual aids showed more precise and reliable results. The reliability of the methods depends more on the training of the assessors rather than the number of the assessors.

Original languageEnglish
Pages (from-to)253-257
Number of pages5
JournalChemometrics and Intelligent Laboratory Systems
Volume72
Issue number2
DOIs
Publication statusPublished - Jul 28 2004

Keywords

  • ANOVA
  • Food quality assessment
  • Gauge R&R analysis
  • Sensory benchmarking
  • Sensory evaluation

ASJC Scopus subject areas

  • Analytical Chemistry
  • Software
  • Process Chemistry and Technology
  • Spectroscopy
  • Computer Science Applications

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