Proficiency testing for sensory profile panels: Measuring panel performance

Food Quality and Preference

Volumn 13, Issue 3, 2002, Pages 181-190

  McEwan, Jean A ^a,e   Hunter, E Anthony ^b   Van Gemert, Leo J ^c   Lea, Per ^d  

^a CAMPDEN BRI   (United Kingdom)

^b BIOMATHEMATICS AND STATISTICS SCOTLAND   (United Kingdom)

^c TNO   (Netherlands)

^d NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^e MMR Food and Drink Research Worldwide   (United Kingdom)

Author keywords

Descriptive analysis; Expected results; Panel performance; Proficiency testing

Indexed keywords

ARTICLE; COMPETENCE; CONTROLLED STUDY; CULTURAL ANTHROPOLOGY; FOOD CONTROL; FOOD QUALITY; HUMAN; JOB PERFORMANCE; SCORING SYSTEM; TASK PERFORMANCE; TASTE ACUITY; TASTE DISCRIMINATION; VALIDATION PROCESS; WINE;

PROCRUSTES;

EID: 0036259623     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(02)00022-8     Document Type: Article

References (13)

1. The use of generalised Procrustes techniques in sensory analysis
2. A European sensory and consumer study: A case study on coffee
3. Generalized Procrustes analysis
4. The design and analysis of profiling tests
5. Sensory analysis - Vocabulary
6. Analysis of variance for sensory data
7. International guidelines for proficiency testing in sensory analysis
8. Proficiency testing for sensory ranking tests: Statistical guidelines
9. Proficiency testing for sensory profiling tests: Statistical guidelines
10. Proficiency testing for sensory ranking tests: Statistical guidelines
11. Proficiency testing for sensory profiling tests: Statistical guidelines
12. A unifying tool for linear multivariate statistical methods: The RV coefficient
13. The international harmonised protocol for the proficiency testing of (chemical) analytical laboratories