6533b856fe1ef96bd12b1d23

RESEARCH PRODUCT

CHEESE HARDNESS ASSESSMENT BY EXPERTS AND UNTRAINED JUDGES

subject

description

Although expert assessment of food characteristics is recognized as a key step in product development, the use of consumer based measurements is sometimes recommended as an equivalent to the experts. From cognitive psychology, support of the role of perceptual learning is found in some instances, although this could not be relevant in others. To address this point performance analysis of experts and untrained panelists in cheese texture evaluation was carried out. Neither the untrained panelists nor the experts were familiar with either the scales or the kind of cheese. The same Cheddar cheese was given to 44 untrained subjects in three trials to assess hardness. The results showed that their judgment has a 29% average random error variance; the interrater reliability being low. The same experiment gave a random error variance of 2% for three highly skilled judges (experts). The difference in variance was linked to training. Untrained panelists also showed an adaptation error. Nevertheless, there was no significant difference between the average ratings of both groups, whether untrained or experts. Les performances des experts et des degustateurs naifs sont compares au cours de l'analyse sensorielle de la texture du fromage. Aucun des participants n'etait familiarise ni avec l'echelle ni avec le type de fromage. 44 degustateurs naifs ont teste du cheddar et evalue sa durete.3 experts ont fait le meme test. Les resultats montrent que les differences de variance sont liees a l'entrainement. Les resultats des degustateurs entraines et naifs sont comparables.