6533b822fe1ef96bd127d727
RESEARCH PRODUCT
Comparison of odour sensory profiles performed by two independent trained panels following the same descriptive analysis procedures
Pascal SchlichNathalie MartinHenry E. SpinnlerP. Molimardsubject
0303 health sciencesMultivariate statisticsNutrition and DieteticsDescriptive statistics030309 nutrition & dieteticsSensory system04 agricultural and veterinary sciences[SDV.IDA] Life Sciences [q-bio]/Food engineering040401 food scienceSensory analysisGeneralised procrustes analysis03 medical and health sciences0404 agricultural biotechnologyCanonical variate analysisStatistics[SDV.IDA]Life Sciences [q-bio]/Food engineeringEconometricsWine tastingAnalysis of varianceComputingMilieux_MISCELLANEOUSFood ScienceMathematicsdescription
Odour sensory profiling of 28 associations of cheese ripening micro-organisms was performed by two panels of 10 assessors on two different sites. Sample preparation, training protocols and references, tasting procedures and scoring were similar in the two laboratories. Panel 2 used 10 attributes and panel 1 used these terms plus 4 extra descriptors. Analysis of variance and multivariate methods (canonical variate analysis, generalised procrustes analysis and STATIS) exhibited differences between assessors within a panel and between panels concerning the use of the scoring scale and the strength of product discrimination by attribute. Panel 1 was more sensitive to fruity notes and panel 2 to sulphury odours. However, a good overlap in the separate and pooled analyses suggested the same sample clustering in three main groups and showed that the 2 panels gave consistent results.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2000-11-01 |