6533b7dcfe1ef96bd1272054
RESEARCH PRODUCT
Critical evaluation of two commonly used techniques for the treatment of data from extract dilution sniffing analysis
Sylvie IssanchouDominique LangloisPatrick EtiévantNerida. Abbottsubject
ReproducibilityTRAITEMENT DES DONNEES010401 analytical chemistry04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineering040401 food science01 natural sciencesSensory analysis0104 chemical sciencesIntensity (physics)Dilution0404 agricultural biotechnologySniffingCoincidentStatistics[SDV.IDA]Life Sciences [q-bio]/Food engineeringCharm (quantum number)General Agricultural and Biological SciencesComputingMilieux_MISCELLANEOUSMathematicsdescription
The data from the extract dilution sniffing analysis of beer samples have been treated by two methods of analysis to give either «charm» or «FD» values. The results obtained from these two methods were compared and demonstrated that the rank order of intensity of the odor-active regions was different for most panelists when the data were presented as charm rather than FD values. Points of uncertainty observed while using this method such as between- and within-individual reproducibility and gaps in the coincident response five also been discussed
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1993-10-01 |