Determination of weighting factors for the sensory evaluation of food

✍ Scribed by Molnár, P. ;Örsi, F.

• Publisher: John Wiley and Sons
• Year: 1982
• Tongue: English
• Weight: 397 KB
• Volume: 26
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19820260712

✦ Synopsis

Abstract

An often discussed problem of the sensory evaluation of food with the scoring method concerns the determination of weighting factors. In our investigations of some bakery products we compared different scoring results having got by skilled panel members with classification data of the same panel members and about 30 consumers. Using some mathematical methods (e. g. cluster analysis, non‐linear discriminance analysis, linear regression equations) the relations between the scoring and classification data were analysed. With the same mathematical program the classification limits were determined. As total weighted scores they are nearly independent of the weighting factors' quantity at the investigated bakery products. With the mathematical methods we got higher weighting factors for “form” and “smell” and smaller for “taste” and “crumb” of white bread in face of the traditional weighting factors. The developed and tested computer program can be used for every food product if the necessary conditions are observed and sufficient data in hand.