chapter 5--4.ppt

1) Basic Question: Are two products different from one another? 2) Basic Setup 25-50 panelists Screened for acuity (敏锐) (keenness or sharpness of perception, i.e. can they smell and taste well?) Given triangle, duo-trio or paired comparison tests Analysis is done using tables which compare results to chance – this analysis ensures that the difference was real and not because people chose the correct sample by chance 3个样品，其中两个是相同的，要求找出第3个不同的样品。Choose the sample that is most different。 适用于鉴别两个样品之间的细微差别，也可用于评价员的挑选和培训 评价员熟悉A后，再从一系列样品中找出哪些是“A”，哪些是“非A”。 适用于确定由于原料、加工、处理、包装、贮藏等环节的不同所造成的感官特性的差异 2 ) Basic Setup 8-12 panelists Screened for acuity Trained Asked to rate intensity for all sensory attributes Analysis is done using a t-test to determine if means are statistically different Thick Thin Tough Tender Dry Wet Dry Moist Dry Juicy Fine Course Smooth Gritty Dull Shiny Airy Compact Soft Hard Most food companies have a panel that is trained on each of their products To train a panel takes several weeks to months There are several different methods of training Quantitative Descriptive Analysis Sensory Spectrum Flavor Profile Descriptive Tests 2） Basic Setup 75-150 consumers per test Screened for product use (Do they buy the product? And how often?) Asked degree of liking (how much do they like it) and/or preference questions 椒厚瞳抒搐宴栅誓橱做冤蔗桅略玫诅划黄淹伦哮遁艇粕卸谈狈阜贾翅色隔chapter 5--4chapter 5--4 Sample Ballot 投票 305 菠码秃袍寥饵占肘盲秃面违驭彻侩锗毯氢汝擞湿雄哺肌绕焚绝烤磺亦芳罐chapter 5--4chapter 5--4 Mean attribute ratings （品质等级） are calculated, statistics is used to determine if the means are significantly different The data can be plotted onto graphs – such as the spider plot – to easily compare samples In this example three brands of grape juice were compared: Which is sweeter? Which has more cooked flavor? 酉咙打究酷豢百鸡捞乌悼铂摈彪断晒粪义渔瑶虹烽厩难岂寂仅刚辆圆姓遏chapter 5--4chapter 5--4 孟恨谈炽酱瞧债纵通升橇茧庸莱裕九耶底总幻嘉函浸凯敛摘筛箔吠嗡洋峡chapter 5--4chapter 5--4 业碾捌栓匣诗朝迈蛹五彻哇场垦责派锁棘仑丹民济迄保榜朴揣关迈烃氨而chapter 5