Methods of Evaluating of Sensory Assessors – Part 1
The precission and repeatability of sensory analysis is infl uenced by a number of physiological, psychological and genetic factors. These can be largely eliminated by appropriate selection of the assessors through their regular evaluation. Therefore, assays have been developed to defi ne the diverg...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2018-02-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | http://www.kvasnyprumysl.eu/index.php/kp/article/view/13 |
| _version_ | 1818862711898898432 |
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| author | Pavel Čejka Jana Olšovská Karel Štěrba Martin Slabý Tomáš Vrzal |
| author_facet | Pavel Čejka Jana Olšovská Karel Štěrba Martin Slabý Tomáš Vrzal |
| author_sort | Pavel Čejka |
| collection | DOAJ |
| description | The precission and repeatability of sensory analysis is infl uenced by a number of physiological, psychological and genetic factors. These can be largely eliminated by appropriate selection of the assessors through their regular evaluation. Therefore, assays have been developed to defi ne the divergence of assessor ratings from the rest of the tasting committee. This makes it possible to recognize the area that needs to be focused on in the training of assessors. The article presents specific examples of calculations to determine the degree of conformity among assessors using the ANOVA method and other statistical methods. |
| first_indexed | 2024-12-19T10:04:13Z |
| format | Article |
| id | doaj.art-34b13dea7bb44865ac37d39f8059a21b |
| institution | Directory Open Access Journal |
| issn | 2570-8619 |
| language | ces |
| last_indexed | 2024-12-19T10:04:13Z |
| publishDate | 2018-02-01 |
| publisher | Research Institute of Brewing and Malting, Plc. |
| record_format | Article |
| series | Kvasný průmysl |
| spelling | doaj.art-34b13dea7bb44865ac37d39f8059a21b2022-12-21T20:26:33ZcesResearch Institute of Brewing and Malting, Plc.Kvasný průmysl2570-86192018-02-01641142010.18832/kp20180313Methods of Evaluating of Sensory Assessors – Part 1Pavel Čejka0Jana Olšovská1Karel Štěrba2Martin Slabý3Tomáš Vrzal4RIBM Plc, Praha, Czech RepublicRIBM Plc, Praha, Czech RepublicRIBM Plc, Praha, Czech RepublicRIBM Plc, Praha, Czech RepublicRIBM Plc, Praha, Czech RepublicThe precission and repeatability of sensory analysis is infl uenced by a number of physiological, psychological and genetic factors. These can be largely eliminated by appropriate selection of the assessors through their regular evaluation. Therefore, assays have been developed to defi ne the divergence of assessor ratings from the rest of the tasting committee. This makes it possible to recognize the area that needs to be focused on in the training of assessors. The article presents specific examples of calculations to determine the degree of conformity among assessors using the ANOVA method and other statistical methods.http://www.kvasnyprumysl.eu/index.php/kp/article/view/13beersensory analysissensory assessortesting |
| spellingShingle | Pavel Čejka Jana Olšovská Karel Štěrba Martin Slabý Tomáš Vrzal Methods of Evaluating of Sensory Assessors – Part 1 Kvasný průmysl beer sensory analysis sensory assessor testing |
| title | Methods of Evaluating of Sensory Assessors – Part 1 |
| title_full | Methods of Evaluating of Sensory Assessors – Part 1 |
| title_fullStr | Methods of Evaluating of Sensory Assessors – Part 1 |
| title_full_unstemmed | Methods of Evaluating of Sensory Assessors – Part 1 |
| title_short | Methods of Evaluating of Sensory Assessors – Part 1 |
| title_sort | methods of evaluating of sensory assessors part 1 |
| topic | beer sensory analysis sensory assessor testing |
| url | http://www.kvasnyprumysl.eu/index.php/kp/article/view/13 |
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