Analysis of sensory assessors in texture profiling of potatoes by multivariate modelling

Food Quality and Preference

Volumn 11, Issue 4, 2000, Pages 283-288

  Thybo, Anette K ^a   Martens, Magni ^b  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

SOLANUM TUBEROSUM;

EID: 0034216138     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(99)00045-2     Document Type: Article

References (12)

1. Brockhoff P., Skovgaard I. Modelling individual differences between assessors in sensory evaluations. Food Quality and Preference. 5:1994;215-224.
2. Burton W.G. The Potato. 3rd ed:1989;Longman Scientific and Technical, New York.
3. Dijksterhuis, G. (1995) Multivariate data analysis in sensory and consumer science. Ph.D. thesis, University of Leiden, The Netherlands.
4. Lawless H., Heymann H. Sensory evaluation of food. Principles and practices:1998;Chapman and Hall, UK. (pp. 301-340).
5. Martens, H., Bredie, W. L. P., Byrne, D., Bøknæs, N., Hyldig, G., Jacobsen, C., Jensen, H. S., Jørgensen, B., Thybo, A. K., Warm, K., Wedøe, S., & Martens, M. (1998). Analysis of sensory assessors by bilinear modelling. In: Proceedings of the fourth sensometrics meeting, Copenhagen, 6-8, August 1998, p. 136.
6. Meilgaard M., Civille G.V., Carr B.T. Sensory evaluation techniques. 2nd ed:1991;CRC, USA. (pp. 38-42).
7. Næs T., Langsrud Ø. Fixed or random assessors in sensory profiling? Food Quality and Preference. 9(3):1998;145-152.
8. Næs T., Solheim R. Detection and interpretation of variation within and between assessors in sensory profiling. Journal of Sensory Studies. 6:1991;159-177.
9. Pangborn R. Individuality in responses to sensory stimuli. Solms J., Hall R.L. In Criteria of Food Acceptance. 1981;177-219 Foster Publ. Ltd, Switzerland.
10. Sinesio F., Risvik E., Rødbotten M. Evaluation of panelist performance in descriptive profiling of rancid sausages: A multivariate study. Journal of Sensory Studies. 5:1990;33-52.
11. Thybo A.K., Martens M. Development of a sensory texture profile of cooked potatoes by multivariate data analysis. Journal of Texture Studies. 29:1998;453-468.
12. Thybo, A. K., & Martens, M. (1999). Instrumental and sensory characterization of cooked potato texture (in press Journal of Texture Studies).