6533b7d7fe1ef96bd1267bbf
RESEARCH PRODUCT
Sensory evaluation based on verbal judgments
Isabel UrdapilletaSophie NicklausCharles Tijussubject
Quantification methods[SDV]Life Sciences [q-bio]Sensory systemcomputer.software_genreSensory analysis03 medical and health sciences0404 agricultural biotechnology0302 clinical medicineProfiling (information science)ComputingMilieux_MISCELLANEOUSbusiness.industryREPETABILTE04 agricultural and veterinary sciencesRepeatability040401 food scienceSensory Systems030227 psychiatry[SDV] Life Sciences [q-bio]Food productsSemantic differentialArtificial intelligencebusinessPsychologySocial psychologycomputerNatural languageNatural language processingFood Sciencedescription
Studies of the repeatability and the homogeneity of expert panel scores in sensory profiling show that lasting and reliable evaluations of food products are difficult to obtain: strong inter- and intra-individual differences are commonly observed. Our hypothesis is that this variability is due to quantification methods that consist of asking panelists to furnish quantitative values (by attributing a numerical point to perceived intensity) and that using natural language in the form of verbal judgements in a hierarchical tree would allow improving the reliability of sensory evaluations. This hypothesis was tested by comparing a numerical value scale and a specific hierarchical semantic scale that subjects devised themselves prior to the experiment. The products (chocolate dessert creams) were evaluated using each of the two methods. The results show that the capacity to discriminate between products is better when verbal judgements are used. We discuss the advantages of hierarchical semantic scales for sensory profiling.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1999-03-01 |