메뉴 건너뛰기




Volumn 11, Issue 4, 1999, Pages 289-303

Evaluation of assessor performance in sensory analysis;Misura del rendimento dei componenti di un panel per l'analisi sensoriale

Author keywords

Difference testing; Discrimination testing; Generalised procrustes analysis; Multi dimensional scaling; Sensory profiling; Time intensity

Indexed keywords

PROCRUSTES;

EID: 0033263896     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review
Times cited : (26)

References (107)
  • 1
    • 85005578246 scopus 로고
    • A technique for comparing judges' performance in sensory tests
    • Banfield C.F. and Harries J.M. 1975. A technique for comparing judges' performance in sensory tests. J. Food Tech. 10: 1.
    • (1975) J. Food Tech. , vol.10 , pp. 1
    • Banfield, C.F.1    Harries, J.M.2
  • 2
    • 84977702103 scopus 로고
    • Focused difference testing for the assessment of differences between orange juices made from orange concentrate
    • Barbary O., Nonaka R., Delwiche J., Chan J. and O'Mahony M. 1993. Focused difference testing for the assessment of differences between orange juices made from orange concentrate. J. Sens. Stud. 8: 43.
    • (1993) J. Sens. Stud. , vol.8 , pp. 43
    • Barbary, O.1    Nonaka, R.2    Delwiche, J.3    Chan, J.4    O'Mahony, M.5
  • 3
    • 0031911891 scopus 로고    scopus 로고
    • The use of repertory grid method to elicit perceptual data from primary school children
    • Baxter I.A., Jack F.R. and Schröder M.J.A. 1998. The use of repertory grid method to elicit perceptual data from primary school children. Food Qual. Pref. 9: 73.
    • (1998) Food Qual. Pref. , vol.9 , pp. 73
    • Baxter, I.A.1    Jack, F.R.2    Schröder, M.J.A.3
  • 4
    • 84993851394 scopus 로고
    • An objective numerical method of assessing the reliability of time-intensity panelists
    • Bloom K., Duizer L.M. and Findlay C.J. 1995. An objective numerical method of assessing the reliability of time-intensity panelists. J. Sens. Stud. 10: 285.
    • (1995) J. Sens. Stud. , vol.10 , pp. 285
    • Bloom, K.1    Duizer, L.M.2    Findlay, C.J.3
  • 5
    • 84987305220 scopus 로고
    • Analysis of judge performance in wine-quality evaluations
    • Brien C.J., May P. and Mayo O. 1987. Analysis of judge performance in wine-quality evaluations. J. Food Sci. 52: 1273.
    • (1987) J. Food Sci. , vol.52 , pp. 1273
    • Brien, C.J.1    May, P.2    Mayo, O.3
  • 8
    • 0000985759 scopus 로고
    • Modelling individual differences between assessors in sensory evaluations
    • Brockhoff P.B. and Skovgaard I.M. 1994. Modelling individual differences between assessors in sensory evaluations. Food Qual. Pref. 5: 215.
    • (1994) Food Qual. Pref. , vol.5 , pp. 215
    • Brockhoff, P.B.1    Skovgaard, I.M.2
  • 9
    • 0031664550 scopus 로고    scopus 로고
    • Handling replications in discrimination tests
    • Brockhoff P.B. and Schlich P. 1998. Handling replications in discrimination tests. Food Qual. Pref. 9: 303.
    • (1998) Food Qual. Pref. , vol.9 , pp. 303
    • Brockhoff, P.B.1    Schlich, P.2
  • 10
    • 77957129743 scopus 로고    scopus 로고
    • Analysing individual profiles by three-way factor analysis
    • Ch. 10. T. Næs and E. Risvik (Ed.) . Elsevier, Amsterdam
    • Brockhoff P.B., Hirst D. and Næs T. 1996. Analysing individual profiles by three-way factor analysis. Ch. 10. In "Multivariate Analysis of Data in Sensory Science". T. Næs and E. Risvik (Ed.), p. 307. Elsevier, Amsterdam.
    • (1996) Multivariate Analysis of Data in Sensory Science , pp. 307
    • Brockhoff, P.B.1    Hirst, D.2    Næs, T.3
  • 11
    • 0040887832 scopus 로고
    • Comparison of sensory and analytical data for cereal distillates
    • Ch. 22. L. Nykänen and P. Lehtonen (Ed.) . Foundation for Biotechnical and Industrial Fermentation Research, Helsinki
    • Canaway P.R., Piggott, J.R., Sharp R. and Carey R.G. 1984. Comparison of sensory and analytical data for cereal distillates. Ch. 22. In "Flavour Research of Alcoholic Beverages". L. Nykänen and P. Lehtonen (Ed.), p. 301. Foundation for Biotechnical and Industrial Fermentation Research, Helsinki.
    • (1984) Flavour Research of Alcoholic Beverages , pp. 301
    • Canaway, P.R.1    Piggott, J.R.2    Sharp, R.3    Carey, R.G.4
  • 12
    • 84977737712 scopus 로고
    • Effects of testing experience on performance of trained sensory panelists
    • Chambers E. IV and Smith E.A. 1993. Effects of testing experience on performance of trained sensory panelists. J. Sens. Stud. 8: 155.
    • (1993) J. Sens. Stud. , vol.8 , pp. 155
    • Chambers E. IV1    Smith, E.A.2
  • 13
    • 0030512192 scopus 로고    scopus 로고
    • The use and adaptation of the paired-comparison method in the sensory evaluation of hamburger-type patties by illiterate/semi-literate consumers
    • Coatzee H. and Taylor J.R.N. 1996. The use and adaptation of the paired-comparison method in the sensory evaluation of hamburger-type patties by illiterate/semi-literate consumers. Food Qual. Pref. 7: 81.
    • (1996) Food Qual. Pref. , vol.7 , pp. 81
    • Coatzee, H.1    Taylor, J.R.N.2
  • 14
    • 0031454024 scopus 로고    scopus 로고
    • A study of assessors' performance using graphical methods
    • Couronne T. 1997. A study of assessors' performance using graphical methods. Food Qual. Pref. 8: 359.
    • (1997) Food Qual. Pref. , vol.8 , pp. 359
    • Couronne, T.1
  • 15
    • 0032265424 scopus 로고    scopus 로고
    • Replicated triangle tests: Effect of feed-back and product comparison on performance
    • Dacremont C., Roger C. and Sauvageot F. 1998. Replicated triangle tests: effect of feed-back and product comparison on performance. J Sens. Stud. 13: 413.
    • (1998) J Sens. Stud. , vol.13 , pp. 413
    • Dacremont, C.1    Roger, C.2    Sauvageot, F.3
  • 16
    • 84977718006 scopus 로고
    • Principal component analysis of time-intensity bitterness curves
    • Dijksterhuis G.B. 1993. Principal component analysis of time-intensity bitterness curves. J. Sens. Stud. 8: 317.
    • (1993) J. Sens. Stud. , vol.8 , pp. 317
    • Dijksterhuis, G.B.1
  • 20
    • 0000280417 scopus 로고
    • Interpreting generalized procrustes analysis "analysis of variance" tables
    • Dijksterhuis G.B. and Punter P.H. 1990. Interpreting Generalized Procrustes Analysis "Analysis of Variance" tables. Food Qual. Pref. 2: 255.
    • (1990) Food Qual. Pref. , vol.2 , pp. 255
    • Dijksterhuis, G.B.1    Punter, P.H.2
  • 21
    • 0030997530 scopus 로고    scopus 로고
    • Modelling time-intensity curves using prototype curves
    • Dijksterhuis G.B. and Eilers P.H.C. 1997. Modelling time-intensity curves using prototype curves. Food Qual. Pref. 8: 131.
    • (1997) Food Qual. Pref. , vol.8 , pp. 131
    • Dijksterhuis, G.B.1    Eilers, P.H.C.2
  • 22
    • 0001634994 scopus 로고
    • Principal components analysis of time-intensity data: Three methods compared
    • Dijksterhuis G.B., Flipsen M. and Punter P.H. 1994. Principal Components Analysis of Time-Intensity data: three methods compared. Food Qual. Pref. 5: 121.
    • (1994) Food Qual. Pref. , vol.5 , pp. 121
    • Dijksterhuis, G.B.1    Flipsen, M.2    Punter, P.H.3
  • 23
    • 0031502418 scopus 로고    scopus 로고
    • Note on "experts versus consumers: A comparison"
    • Dugle J. 1997. Note on "Experts versus consumers: a comparison". J. Sens. Stud. 12: 147.
    • (1997) J. Sens. Stud. , vol.12 , pp. 147
    • Dugle, J.1
  • 24
    • 0032286392 scopus 로고    scopus 로고
    • The beta-binomial model: Accounting for inter-trial variation in replicated difference and preference tests
    • Ennis D.M. and Bi J. 1998. The Beta-binomial model: accounting for inter-trial variation in replicated difference and preference tests. J. Sens. Stud. 13: 389.
    • (1998) J. Sens. Stud. , vol.13 , pp. 389
    • Ennis, D.M.1    Bi, J.2
  • 26
    • 84977715334 scopus 로고
    • Control chart technique: A feasible approach to measurement of panelist performance in product profile development
    • Gatchalian M.M., de Leon S.Y and Yano T. 1991. Control chart technique: a feasible approach to measurement of panelist performance in product profile development. J. Sens. Stud. 6: 239.
    • (1991) J. Sens. Stud. , vol.6 , pp. 239
    • Gatchalian, M.M.1    De Leon, S.Y.2    Yano, T.3
  • 27
    • 0031318572 scopus 로고    scopus 로고
    • The use of language by trained and untrained experienced wine tasters
    • Gawel R. 1997. The use of language by trained and untrained experienced wine tasters. J. Sens. Stud. 12: 267.
    • (1997) J. Sens. Stud. , vol.12 , pp. 267
    • Gawel, R.1
  • 28
    • 84977711067 scopus 로고
    • A statistical appraisal of the problem of sensory measurement
    • Gay C. and Mead R. 1992. A statistical appraisal of the problem of sensory measurement. J. Sens. Stud. 7: 205.
    • (1992) J. Sens. Stud. , vol.7 , pp. 205
    • Gay, C.1    Mead, R.2
  • 29
    • 0000490364 scopus 로고    scopus 로고
    • Perception of mealiness in apples: A comparison of consumers and trained assessors
    • Gómez C., Fiorenza F., Izquierclo L. and Costell E. 1998. Perception of mealiness in apples: a comparison of consumers and trained assessors. Z. Lebensm. Unters. Forsch. A 207: 304.
    • (1998) Z. Lebensm. Unters. Forsch. A , vol.207 , pp. 304
    • Gómez, C.1    Fiorenza, F.2    Izquierclo, L.3    Costell, E.4
  • 30
    • 0031490925 scopus 로고    scopus 로고
    • Descriptive analysis of toasted almonds: A comparison between expert and semi-trained assessors
    • Guerrero L., Gou P. and Arnau J. 1997. Descriptive analysis of toasted almonds: a comparison between expert and semi-trained assessors. J. Sens. Stud. 12: 39.
    • (1997) J. Sens. Stud. , vol.12 , pp. 39
    • Guerrero, L.1    Gou, P.A.2    Arnau, J.3
  • 31
    • 84977706108 scopus 로고
    • Time-intensity properties of sweet and bitter stimuli: Implications for sweet and bitter taste chemoreception
    • Guinard J.-X., Hong D.Y. and Budwig C. 1995. Time-intensity properties of sweet and bitter stimuli: implications for sweet and bitter taste chemoreception. J. Sens. Stud. 10: 45.
    • (1995) J. Sens. Stud. , vol.10 , pp. 45
    • Guinard, J.-X.1    Hong, D.Y.2    Budwig, C.3
  • 34
    • 84991174047 scopus 로고
    • The two-factor triangle test
    • Harries J.M. and Smith G.L. 1982. The two-factor Triangle test. J. Food Tech. 17: 153.
    • (1982) J. Food Tech. , vol.17 , pp. 153
    • Harries, J.M.1    Smith, G.L.2
  • 35
    • 84984333014 scopus 로고
    • A graphical technique for assessing differences among a set of rankings
    • Hirst D. and Næs T. 1994. A graphical technique for assessing differences among a set of rankings. J. Chemometrics 8: 81.
    • (1994) J. Chemometrics , vol.8 , pp. 81
    • Hirst, D.1    Næs, T.2
  • 36
    • 0040843580 scopus 로고    scopus 로고
    • Experts versus consumers: A critique
    • Hough G. 1998. Experts versus consumers: a critique. J. Sens. Stud. 13: 285.
    • (1998) J. Sens. Stud. , vol.13 , pp. 285
    • Hough, G.1
  • 38
    • 77956784268 scopus 로고    scopus 로고
    • Experimental design
    • Ch. 2. T. Næs and E. Risvik (Ed.) . Elsevier. Amsterdam
    • Hunter E.A. 1996. Experimental design. Ch. 2. In "Multivariate Analysis of Data in Sensory Science". T. Næs and E. Risvik (Ed.), p. 37. Elsevier. Amsterdam.
    • (1996) Multivariate Analysis of Data in Sensory Science , pp. 37
    • Hunter, E.A.1
  • 40
    • 0031718002 scopus 로고    scopus 로고
    • Evaluation of an international ring trial for sensory profiling of hard cheese
    • Hunter E.A. and McEwan J.A 1998. Evaluation of an international ring trial for sensory profiling of hard cheese. Food Qual. Pref. 9: 343.
    • (1998) Food Qual. Pref. , vol.9 , pp. 343
    • Hunter, E.A.1    McEwan, J.A.2
  • 42
    • 84993901809 scopus 로고
    • Screening individual ability to perform descriptive analysis of food products: Basic statements and application to a Camembert cheese descriptive panel
    • Issanchou S., Lesschaeve I. and Köster E.P. 1995. Screening individual ability to perform descriptive analysis of food products: basic statements and application to a Camembert cheese descriptive panel. J. Sens. Stud. 10: 349.
    • (1995) J. Sens. Stud. , vol.10 , pp. 349
    • Issanchou, S.1    Lesschaeve, I.2    Köster, E.P.3
  • 43
    • 0031495092 scopus 로고    scopus 로고
    • Sensory analysis: Methodological aspects relevant to the study of cheese
    • Issanchou S., Schlich P. and Lesschaeve I. 1997. Sensory analysis: methodological aspects relevant to the study of cheese. Lait 77: 5.
    • (1997) Lait , vol.77 , pp. 5
    • Issanchou, S.1    Schlich, P.2    Lesschaeve, I.3
  • 46
    • 0000339756 scopus 로고
    • Free choice profiling in consumer research
    • Jack F.R. and Piggott J.R. 1993. Free choice profiling in consumer research. Food Qual. Pref. 3: 129.
    • (1993) Food Qual. Pref. , vol.3 , pp. 129
    • Jack, F.R.1    Piggott, J.R.2
  • 48
    • 0001166070 scopus 로고
    • Scaling and ranking methods
    • Ch. 6. J.R. Piggott (Ed.) . Elsevier Applied Science, London
    • Land D.G. and Shepherd R. 1988. Scaling and ranking methods. Ch. 6. In "Sensory Analysis of Foods". J.R. Piggott (Ed.), p. 155. Elsevier Applied Science, London.
    • (1988) Sensory Analysis of Foods , pp. 155
    • Land, D.G.1    Shepherd, R.2
  • 49
    • 0003009164 scopus 로고
    • Psychological perspectives on winetasting and recognition of volatile flavours
    • Ch. 8. G.G Birch and M.G. Lindley (Ed.) . Elsevier AppliedScience, London
    • Lawless H.T. 1985. Psychological perspectives on winetasting and recognition of volatile flavours. Ch. 8. In "Alcoholic Beverages". G.G Birch and M.G. Lindley (Ed.), p. 97. Elsevier AppliedScience, London.
    • (1985) Alcoholic Beverages , pp. 97
    • Lawless, H.T.1
  • 50
    • 0002741477 scopus 로고
    • Bridging the gap between sensory science and product evaluation
    • Ch. 1. H.T. Lawless and B.P. Klein (Ed.) . Marcel Dekker, New York
    • Lawless H.T. 1991. Bridging the gap between sensory science and product evaluation. Ch. 1. In "Sensory Science Theory and Applications in Foods". H.T. Lawless and B.P. Klein (Ed.), p. 1. Marcel Dekker, New York.
    • (1991) Sensory Science Theory and Applications in Foods , pp. 1
    • Lawless, H.T.1
  • 52
    • 0030485319 scopus 로고    scopus 로고
    • Could selection tests detect the future performance of descriptive panellists
    • Lesschaeve I. and Issanchou S. 1996a. Could selection tests detect the future performance of descriptive panellists? Food Qual. Pref. 7: 177.
    • (1996) Food Qual. Pref. , vol.7 , pp. 177
    • Lesschaeve, I.1    Issanchou, S.2
  • 53
    • 0030444334 scopus 로고    scopus 로고
    • Effects of panel experience on olfactory memory performance: Influence of stimuli familiarity and labeling ability of subjects
    • Lesschaeve I. and Issanchou S. 1996b. Effects of panel experience on olfactory memory performance: influence of stimuli familiarity and labeling ability of subjects. Chem. Sens. 21: 699.
    • (1996) Chem. Sens. , vol.21 , pp. 699
    • Lesschaeve, I.1    Issanchou, S.2
  • 55
    • 0025131109 scopus 로고
    • Methods for averaging time-intensity curves
    • Liu Y.H. and MacFie H.J.H. 1990. Methods for averaging time-intensity curves. Chem. Sens. 15: 471.
    • (1990) Chem. Sens. , vol.15 , pp. 471
    • Liu, Y.H.1    MacFie, H.J.H.2
  • 56
  • 57
    • 84977738150 scopus 로고
    • Use of contrasts for the evaluation of panel inconsistency
    • Lundahl D.S. and McDaniel M.R. 1990. Use of contrasts for the evaluation of panel inconsistency. J. Sens. Stud. 5: 265.
    • (1990) J. Sens. Stud. , vol.5 , pp. 265
    • Lundahl, D.S.1    McDaniel, M.R.2
  • 58
    • 84977722914 scopus 로고
    • Influence of panel inconsistency on the outcome of sensory evaluations from descriptive panels
    • Lundahl D.S. and McDaniel M.R. 1991. Influence of panel inconsistency on the outcome of sensory evaluations from descriptive panels. J. Sens. Stud. 6: 145.
    • (1991) J. Sens. Stud. , vol.6 , pp. 145
    • Lundahl, D.S.1    McDaniel, M.R.2
  • 59
    • 0030545498 scopus 로고    scopus 로고
    • Descriptive analysis for wine quality experts determining appellations by Chardonnay wine aroma
    • McCloskey L.P., Sylvan M. and Arrhenius S.P. 1996. Descriptive analysis for wine quality experts determining appellations by Chardonnay wine aroma. J. Sens. Stud. 11: 49.
    • (1996) J. Sens. Stud. , vol.11 , pp. 49
    • McCloskey, L.P.1    Sylvan, M.2    Arrhenius, S.P.3
  • 60
    • 0002411861 scopus 로고
    • Developments in the analysis of time-intensity curves
    • MacFie H.J.H. and Liu Y.H. 1992. Developments in the analysis of time-intensity curves. Food Tech. 46(11): 92.
    • (1992) Food Tech. , vol.46 , Issue.11 , pp. 92
    • MacFie, H.J.H.1    Liu, Y.H.2
  • 61
    • 84977710983 scopus 로고
    • Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests
    • MacFie H.J.H., Bratchell N., Greenhoff K. and Vallis L.V. 1989. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. J. Sens. Stud. 4: 129.
    • (1989) J. Sens. Stud. , vol.4 , pp. 129
    • MacFie, H.J.H.1    Bratchell, N.2    Greenhoff, K.3    Vallis, L.V.4
  • 62
    • 0040481345 scopus 로고
    • Confidence intervals for the triangle test can give reassurance that the products are similar
    • MacRae A.W. 1995. Confidence intervals for the Triangle test can give reassurance that the products are similar. Food Qual. Pref. 6: 61.
    • (1995) Food Qual. Pref. , vol.6 , pp. 61
    • MacRae, A.W.1
  • 63
    • 0038912598 scopus 로고
    • A comparison of performance of panels selected using analysis of variance and cluster analysis
    • Malundo T.M.M. and Resurreccion A.V.A. 1992. A comparison of performance of panels selected using analysis of variance and cluster analysis. J. Sens. Stud. 7: 63.
    • (1992) J. Sens. Stud. , vol.7 , pp. 63
    • Malundo, T.M.M.1    Resurreccion, A.V.A.2
  • 64
    • 84977726621 scopus 로고
    • Performance assessment of sensory panelists
    • Mangan P.A.P. 1992. Performance assessment of sensory panelists. J. Sens. Stud. 7: 229.
    • (1992) J. Sens. Stud. , vol.7 , pp. 229
    • Mangan, P.A.P.1
  • 67
    • 0030548513 scopus 로고    scopus 로고
    • Experts versus consumers: A comparison
    • Moskowitz H.R. 1996. Experts versus consumers: a comparison. J. Sens. Stud. 11: 19.
    • (1996) J. Sens. Stud. , vol.11 , pp. 19
    • Moskowitz, H.R.1
  • 68
    • 21744437013 scopus 로고    scopus 로고
    • A reply: Note on "experts versus consumers: A comparison"
    • Moskowitz H.R. 1997. A reply: Note on "Experts versus consumers: a comparison". J. Sens. Stud. 12: 155.
    • (1997) J. Sens. Stud. , vol.12 , pp. 155
    • Moskowitz, H.R.1
  • 69
    • 22444452608 scopus 로고    scopus 로고
    • Consumers versus experts in the light of psychophysics: A reply to hough
    • Moskowitz H.R. 1998. Consumers versus experts in the light of psychophysics: A reply to Hough. J. Sens. Stud. 13: 291.
    • (1998) J. Sens. Stud. , vol.13 , pp. 291
    • Moskowitz, H.R.1
  • 70
    • 0001525169 scopus 로고
    • Sensory evaluation of cheddar cheese: Order of tasting and carryover effects
    • Muir D.D. and Hunter E.A. 1991/2. Sensory evaluation of cheddar cheese: order of tasting and carryover effects. Food Qual. Pref. 3: 141.
    • (1991) Food Qual. Pref. , vol.3 , pp. 141
    • Muir, D.D.1    Hunter, E.A.2
  • 71
    • 44949268581 scopus 로고
    • Handling individual differences between assessors in sensory profiling
    • Næs T. 1990. Handling individual differences between assessors in sensory profiling. Food Qual. Pref. 2: 187.
    • (1990) Food Qual. Pref. , vol.2 , pp. 187
    • Næs, T.1
  • 72
    • 2342597308 scopus 로고    scopus 로고
    • Detecting individual differences among assessors and differences among replicates in sensory profiling
    • Nass T. 1998. Detecting individual differences among assessors and differences among replicates in sensory profiling. Food Qual. Pref. 9: 107.
    • (1998) Food Qual. Pref. , vol.9 , pp. 107
    • Nass, T.1
  • 73
    • 84977699975 scopus 로고
    • Detection and interpretation of variation within and between assessors in sensory profiling
    • Næs T. and Solheim R. 1991. Detection and interpretation of variation within and between assessors in sensory profiling. J. Sens. Stud. 6: 159.
    • (1991) J. Sens. Stud. , vol.6 , pp. 159
    • Næs, T.1    Solheim, R.2
  • 74
    • 21344477961 scopus 로고
    • Using cumulative ranks to detect individual differences in sensory profiling
    • Næs T., Hirst D. and Baardseth P. 1994. Using cumulative ranks to detect individual differences in sensory profiling. J. Sens. Stud. 9: 87.
    • (1994) J. Sens. Stud. , vol.9 , pp. 87
    • Næs, T.1    Hirst, D.2    Baardseth, P.3
  • 75
    • 0002072407 scopus 로고    scopus 로고
    • Progress in developing an international protocol for sensory profiling of hard cheese
    • Nielsen R.G. and Zannoni M. 1998. Progress in developing an international protocol for sensory profiling of hard cheese. Int. J. Dairy Tech. 51: 57.
    • (1998) Int. J. Dairy Tech. , vol.51 , pp. 57
    • Nielsen, R.G.1    Zannoni, M.2
  • 76
    • 0002520257 scopus 로고
    • Development of the attributes and panel screening for texture descriptive analysis of milk gels aided by multivariate statistical procedures
    • Noronha R.L., Damásio M.H., Pivatto M.M. and Negrillo B.C. 1995. Development of the attributes and panel screening for texture descriptive analysis of milk gels aided by multivariate statistical procedures. Food Qual. Pref. 6: 49.
    • (1995) Food Qual. Pref. , vol.6 , pp. 49
    • Noronha, R.L.1    Damásio, M.H.2    Pivatto, M.M.3    Negrillo, B.C.4
  • 77
    • 0003295546 scopus 로고
    • Descriptive analysis and concept alignment
    • Ch. 8. H.T. Lawless and B.P. Klein (Ed.) Marcel Dekker, New York
    • O'Mahony M. 1991. Descriptive analysis and concept alignment. Ch. 8. In "Sensory Science Theory and Applications in Foods". H.T. Lawless and B.P. Klein (Ed.), p. 223. Marcel Dekker, New York.
    • (1991) Sensory Science Theory and Applications in Foods , pp. 223
    • O'Mahony, M.1
  • 78
    • 84985233976 scopus 로고
    • The warm-up effect as a means of increasing the discriminability of sensory difference tests
    • O'Mahony M., Thieme U. and Goldstein L.R. 1988. The warm-up effect as a means of increasing the discriminability of sensory difference tests. J. Food Sci. 53: 1848.
    • (1988) J. Food Sci. , vol.53 , pp. 1848
    • O'Mahony, M.1    Thieme, U.2    Goldstein, L.R.3
  • 79
    • 0003618368 scopus 로고
    • Methods for determination of sensory quality of foods: A critical appraisal
    • Pal D., Sachdeva S. and Singh S. 1995. Methods for determination of sensory quality of foods: A critical appraisal. J. Food Sci. Tech. - Mysore 32: 357.
    • (1995) J. Food Sci. Tech. - Mysore , vol.32 , pp. 357
    • Pal, D.1    Sachdeva, S.2    Singh, S.3
  • 80
    • 21844500502 scopus 로고
    • Development of a vocabulary of terms for sensory evaluation of Parmigiano-Reggiano cheese by free-choice profiling
    • Parolari G., Virgili R., Panari G. and Zannoni, M. 1994. Development of a vocabulary of terms for sensory evaluation of Parmigiano-Reggiano cheese by free-choice profiling. Ital. J. Food Sci. 6: 317.
    • (1994) Ital. J. Food Sci. , vol.6 , pp. 317
    • Parolari, G.1    Virgili, R.2    Panari, G.3    Zannoni, M.4
  • 81
    • 0030503231 scopus 로고    scopus 로고
    • Sensory profile of peach nectars. Evaluation of assessors and attributes by generalized Procrustes analysis
    • Pastor M.V., Costell E., Izquierdo L. and Durán L.I.L. 1996. Sensory profile of peach nectars. Evaluation of assessors and attributes by generalized Procrustes analysis. Food Sci. Tech. Int. 2: 219.
    • (1996) Food Sci. Tech. Int. , vol.2 , pp. 219
    • Pastor, M.V.1    Costell, E.2    Izquierdo, L.3    Durán, L.I.L.4
  • 82
    • 0002493350 scopus 로고
    • Selection of terms for descriptive analysis
    • Ch. 12. H.T. Lawless and B.P. Klein (Ed.) . Marcel Dekker, New York
    • Piggott J.R. 1991. Selection of terms for descriptive analysis. Ch. 12. In "Sensory Science Theory and Applications in Foods". H.T. Lawless and B.P. Klein (Ed.), p. 338. Marcel Dekker, New York.
    • (1991) Sensory Science Theory and Applications in Foods , pp. 338
    • Piggott, J.R.1
  • 83
    • 0000301352 scopus 로고
    • Design questions in sensory and consumer science
    • Piggott J.R. 1995. Design questions in sensory and consumer science. Food Qual. Pref. 6: 217.
    • (1995) Food Qual. Pref. , vol.6 , pp. 217
    • Piggott, J.R.1
  • 84
    • 0007264457 scopus 로고
    • Sensory analysis and evaluation of whisky
    • Ch. 6. G.G. Birch and M.G. Lindley (Ed.) . Elsevier Applied Science, London
    • Piggott J.R., Carey R.G. and Canaway P.R. 1985. Sensory analysis and evaluation of whisky. Ch. 6. In "Alcoholic Beverages". G.G. Birch and M.G. Lindley (Ed.), p. 69. Elsevier Applied Science, London.
    • (1985) Alcoholic Beverages , pp. 69
    • Piggott, J.R.1    Carey, R.G.2    Canaway, P.R.3
  • 87
    • 77956741380 scopus 로고    scopus 로고
    • Analysing differences among products and panellists by multidimensional scaling
    • Ch. 6. T. Næs and E. Risvik (Ed.) . Elsevier, Amsterdam
    • Popper R. and Heymann H. 1996. Analysing differences among products and panellists by multidimensional scaling. Ch. 6. In "Multivariate Analysis of Data in Sensory Science". T. Næs and E. Risvik (Ed.), p. 159. Elsevier, Amsterdam.
    • (1996) Multivariate Analysis of Data in Sensory Science , pp. 159
    • Popper, R.1    Heymann, H.2
  • 89
    • 0040250394 scopus 로고    scopus 로고
    • Performance indices and isotropic scaling factors in sensory profiling
    • Qannari E.M., MacFie H.J.H. and Courcoux P. 1999. Performance indices and isotropic scaling factors in sensory profiling. Food Qual. Pref. 10: 17.
    • (1999) Food Qual. Pref. , vol.10 , pp. 17
    • Qannari, E.M.1    MacFie, H.J.H.2    Courcoux, P.3
  • 90
    • 84977708954 scopus 로고
    • Research of selective tests for discerning "an efficient assessor" in texture profiling
    • Rousset-Akrim S., Martin J.-F., Pilandon C. and Touraille C. 1995. Research of selective tests for discerning "An Efficient Assessor" in texture profiling. J. Sens. Stud. 10: 217.
    • (1995) J. Sens. Stud. , vol.10 , pp. 217
    • Rousset-Akrim, S.1    Martin, J.-F.2    Pilandon, C.3    Touraille, C.4
  • 91
    • 38249005611 scopus 로고
    • Uses of change-over designs and repeated measurements in sensory and consumer studies
    • Schlich P. 1993. Uses of change-over designs and repeated measurements in sensory and consumer studies. Food Qual. Pref. 4: 223.
    • (1993) Food Qual. Pref. , vol.4 , pp. 223
    • Schlich, P.1
  • 92
    • 84977729405 scopus 로고
    • Grapes: A method and a SAS™ program for graphical representations of assessor performances
    • Schlich P. 1994. Grapes: A method and a SAS™ program for graphical representations of assessor performances. J. Sens. Stud. 9: 157.
    • (1994) J. Sens. Stud. , vol.9 , pp. 157
    • Schlich, P.1
  • 93
    • 77956760747 scopus 로고    scopus 로고
    • Defining and validating assessor compromises about product distances and attribute correlations
    • Ch. 9. T. Næs and E. Risvik (Ed.) . Elsevier, Amsterdam
    • Schlich P. 1996. Defining and validating assessor compromises about product distances and attribute correlations. Ch. 9. In "Multivariate Analysis of Data in Sensory Science". T. Næs and E. Risvik (Ed.), p. 259. Elsevier, Amsterdam.
    • (1996) Multivariate Analysis of Data in Sensory Science , pp. 259
    • Schlich, P.1
  • 94
    • 0030696834 scopus 로고    scopus 로고
    • Sensory evaluation of walnut fruit
    • Sinesio F. and Moneta E. 1997. Sensory evaluation of walnut fruit. Food Qual. Pref. 8: 35.
    • (1997) Food Qual. Pref. , vol.8 , pp. 35
    • Sinesio, F.1    Moneta, E.2
  • 95
    • 84977707926 scopus 로고
    • Evaluation of panelist performance in descriptive profiling of rancid sausages: A multivariate study
    • Sinesio F., Risvik E. and Rødbotten M. 1990. Evaluation of panelist performance in descriptive profiling of rancid sausages: A multivariate study. J. Sens. Stud. 5: 33.
    • (1990) J. Sens. Stud. , vol.5 , pp. 33
    • Sinesio, F.1    Risvik, E.2    Rødbotten, M.3
  • 96
    • 0002093703 scopus 로고
    • Comparison of multivariate methods of analysis to evaluate panellists' performance
    • Sinesio F., Moneta E. and Saba A. 1991/2. Comparison of multivariate methods of analysis to evaluate panellists' performance. Food Qual. Pref. 3: 201.
    • (1991) Food Qual. Pref. , vol.3 , pp. 201
    • Sinesio, F.1    Moneta, E.2    Saba, A.3
  • 97
    • 21844508481 scopus 로고
    • Determination of sensory quality of dehydrated vegetables with profiling
    • Sinesio F., Moneta E., Spataro P. and Quaglia G.B. 1995. Determination of sensory quality of dehydrated vegetables with profiling. Ital. J. Food Sci. 7: 11.
    • (1995) Ital. J. Food Sci. , vol.7 , pp. 11
    • Sinesio, F.1    Moneta, E.2    Spataro, P.3    Quaglia, G.B.4
  • 98
    • 84977707842 scopus 로고
    • A study of sample and assessor variation: A multivariate study of wine profiles
    • Sivertsen H.K. and Risvik E. 1994. A study of sample and assessor variation: a multivariate study of wine profiles. J. Sens. Stud. 9: 293.
    • (1994) J. Sens. Stud. , vol.9 , pp. 293
    • Sivertsen, H.K.1    Risvik, E.2
  • 99
    • 84985408361 scopus 로고
    • Statistical properties of simple sensory difference tests - Confidence limits and significance tests
    • Smith G.L. 1981. Statistical properties of simple sensory difference tests - confidence limits and significance tests. J. Sci. Food Agric. 32: 513.
    • (1981) J. Sci. Food Agric. , vol.32 , pp. 513
    • Smith, G.L.1
  • 100
    • 0012950440 scopus 로고
    • Language and categorization in wine expertise
    • Ch. 9. Lawless H.T. and Klein B.P. (Ed.) . Marcel Dekker, New York
    • Solomon G.E.A. 1991. Language and categorization in wine expertise. Ch. 9. In "Sensory Science Theory and Applications in Foods". Lawless H.T. and Klein B.P. (Ed.), p. 269. Marcel Dekker, New York.
    • (1991) Sensory Science Theory and Applications in Foods , pp. 269
    • Solomon, G.E.A.1
  • 104
    • 0031533683 scopus 로고    scopus 로고
    • Modeling differences between panellists in use of measurement scales
    • Wilkinson C. and Yüksel D. 1997. Modeling differences between panellists in use of measurement scales. J. Sens. Stud. 12: 55.
    • (1997) J. Sens. Stud. , vol.12 , pp. 55
    • Wilkinson, C.1    Yüksel, D.2
  • 105
    • 38149145452 scopus 로고
    • Effect of training procedure on the performance of descriptive panels
    • Wolters C.J. and Allchurch E.M. 1994. Effect of training procedure on the performance of descriptive panels. Food Qual. Pref. 5: 203.
    • (1994) Food Qual. Pref. , vol.5 , pp. 203
    • Wolters, C.J.1    Allchurch, E.M.2
  • 106
    • 0030491876 scopus 로고    scopus 로고
    • A comparison of methodology applied to the selection of a panel for sensory evaluation of instant coffee
    • Zamora M.C. and Calviño A.M. 1996. A comparison of methodology applied to the selection of a panel for sensory evaluation of instant coffee. J. Sens. Stud. 11: 211.
    • (1996) J. Sens. Stud. , vol.11 , pp. 211
    • Zamora, M.C.1    Calviño, A.M.2
  • 107
    • 0031522554 scopus 로고    scopus 로고
    • Approaches to translation problems of sensory descriptors
    • Zannoni M. 1997. Approaches to translation problems of sensory descriptors. J. Sens. Stud. 12: 239.
    • (1997) J. Sens. Stud. , vol.12 , pp. 239
    • Zannoni, M.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.