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Profile-rank method for the quality evaluation of meat flavours

✍ Scribed by Grigoryeva, D. N. ;Golovnya, R. V. ;Syomina, L. A.

Publisher
John Wiley and Sons
Year
1994
Tongue
English
Weight
567 KB
Volume
38
Category
Article
ISSN
0027-769X

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✦ Synopsis

A new variant in sensory analysis which combines the advantages of profile and ranking methods is described. The profile-rank method includes two steps: 1. The selection of the most significant descriptors on the base of calculated weight factors and 2. statistical data processing and the calculation of criteria for the evaluation of the quality of samples under test. The method was applied for the quantified quality determination of 27 samples of meat flavours.

Zusammenfassung

Profil-Rangordnungs-Methode zur qualitativen Bewertung von Fleischaroma

Es wird eine neue Variante der sensorischen Analyse beschrieben, bei der die jeweiligen Vorteile der Profil-und der Rangordnungs-Methode kombiniert werden. Die Profil-Rangordnungs-Methode schliel3t die beiden folgenden Schritte ein: 1. Auswahl der deutlich signifikantesten Deskriptoren auf der Basis berechneter Wichtungsfaktoren, 2. statistische Datenverarbeitung und Berechnung der Kriterien fur die Bewertung der Qualitat der getesteten Proben. Die Methode ist angewendet worden fur die quantifizierte Qualitatsbestimmung von 27 Fleischaromaproben.

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