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A method of selecting panel for hedonic assessment of new food products

✍ Scribed by Golovnja, R. V. ;Jakovleva, V. N. ;Česnokova, A. E. ;Matveeva, L. V. ;Borisov, Ju. A.

Publisher
John Wiley and Sons
Year
1981
Tongue
English
Weight
313 KB
Volume
25
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

The authors have suggested a new method of selecting panels for controlling the quality of artificial flavours and food products. The distinctive feature of the method is that long‐term training sessions were excluded. The sensitivity of 102 persons to sour, sweet, salty and bitter tastes was examined.

The aggregate results were subjected to cluster analysis in accord with a specially elaborated programme. The selected groups of panel members who did not receive long‐term training reflect the sensory preferences of the consumer.

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