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Relevant bibliographies by topics / Food – Sensory evaluation – Statistical methods

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Academic literature on the topic 'Food – Sensory evaluation – Statistical methods'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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Journal articles on the topic "Food – Sensory evaluation – Statistical methods"

1

Jowitt, Ronald. "Sensory evaluation of food — Statistical methods and procedures." Journal of Food Engineering 6, no. 6 (1987): 478–79. http://dx.doi.org/10.1016/0260-8774(87)90009-4.

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Gang-Ling, Hou, Ge Bin, Sun Liang-Liang, and Xing Kai-Xin. "A study on wine sensory evaluation by the statistical analysis method." Czech Journal of Food Sciences 38, No. 1 (2020): 1–10. http://dx.doi.org/10.17221/438/2017-cjfs.

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In this paper, we construct a rating credibility model of red wine by the Analytic Hierarchy Process, achieve the classification of red grapes through the evaluation results of red wine and cluster analysis method and analyze the correlation of the physical and chemical indicators between red grapes and red wine. Thus, the paper demonstrates that aromatic substances play an important role in the quality of red wine, so we cannot evaluate the quality of wine only by the physical and chemical indicators of wine grapes and wine.

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Nikitina, M. A., and Y. A. Ivashkin. "Expert system of food sensory evaluation for mobile and tablet." Information Technology and Nanotechnology, no. 2416 (2019): 332–39. http://dx.doi.org/10.18287/1613-0073-2019-2416-332-339.

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One of the main directions of statistics in sensory evaluation is an assessment of the dependence between experimental variables and measured characteristics. Statistical criteria are used to assess a degree of interaction between variables, a level of experimental effects, and allow accepting or rejecting hypothesis proposed. In sensory evaluation, people act as measurement instruments, and a variation associated with the human factor arises. This proves that the use of statistical methods is necessary. This article represents a network computer system for collection and evaluation of food se

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Macháčková, Karolina, Jiří Zelený, Daniel Lang, and Zbyněk Vinš. "Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach." Sustainability 13, no. 5 (2021): 2490. http://dx.doi.org/10.3390/su13052490.

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Sensory analysis is unusual in sustainability research, although it can offer a neoteric aspect of nature and wild animals’ perception. The study’s objective was to identify consumers’ attitudes towards plant and animal products from wild and conventional foods and put these findings into a broader social context. A blind sensory evaluation with 80 semi-trained assessors was used, segmented by gender, age, education, income, place of origin, family status, number of children, and willingness to pay. Wild boar (Sus scrofa) was chosen as an example of an overpopulated animal species occurring in

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Tešanovic, Dragan, Milovan Krasavcic, Bojana Miro Kalenjuk, Milijanko Portic, and Snježana Gagic. "The influence of the structure of employees on sensory quality of restaurants' food." British Food Journal 116, no. 3 (2014): 527–43. http://dx.doi.org/10.1108/bfj-05-2012-0112.

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Purpose – The aim of this paper is to determine the sensory quality of food in restaurants by professional food evaluators and to research the impact of education, age and number of employees on the quality of food. Design/methodology/approach – In the first phase five trained food tasters evaluated the sensory quality of food. In the second phase, the analysis of the structure of employees was done by establishing their level of education, age and number of employees. In the third phase the regression and correlation analysis was done with the aim to establish the impact of the level of educa

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Martins, Z. E., O. Pinho, and I. M. P. L. V. O. Ferreira. "Fortification of Wheat Bread with Agroindustry By-Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure." Journal of Food Science 82, no. 9 (2017): 2183–91. http://dx.doi.org/10.1111/1750-3841.13837.

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Cox, Ginnefer, Allie Lindke, Debra Morris, Travis Smith, and Caree Cotwright. "Sensory Evaluation of Plant-Based Protein Entrees for the National School Lunch Program." Current Developments in Nutrition 5, Supplement_2 (2021): 579. http://dx.doi.org/10.1093/cdn/nzab044_010.

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Abstract Objectives To assess the acceptability of two newly developed plant-based protein entrees to be served in the National School Lunch Program (NSLP) among middle school students in the state of Georgia. Methods Two newly developed plant-based entrees (sweet potato chili fries, lentil-based sloppy joes) were introduced at lunch and sensory evaluation was conducted using a nine-point hedonic scale were used to evaluate overall liking (OL) and specific sensory attributes (appearance, flavor, texture) of lunch entrees immediately following lunch. Recipe formulations were designed to meet NS

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Kalamatianos, Romanos, Ioannis Karydis, and Markos Avlonitis. "Methods for the Identification of Microclimates for Olive Fruit Fly." Agronomy 9, no. 6 (2019): 337. http://dx.doi.org/10.3390/agronomy9060337.

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The support and development of the primary agri-food sector is receiving increasing attention. The complexity of modern farming issues has lead to the widespread penetration of Integrated Pest Management (IPM) Decision Support Systems (DSS). IPM DSSs are heavily dependent on numerous conditions of the agro-ecological environment used for cultivation. To test and validate IPM DSSs, permanent crops, such as olive cultivation, are very important, thus this work focuses on the pest that is most potentially harmful to the olive tree and fruit: the olive fruit fly. Existing research has indicated a

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Elodie, Kouassi Amenan, Gbogouri Grodji Albarin, Ndri Yao Denis, et al. "Corn Flour Formulation and Fortification Tests: Evaluation of Acceptability of Local Derived Product Called “Kabato” Case of Napalakaha, Nibolikaha and Tiangakaha of Region of Korhogo." Journal of Food Research 9, no. 1 (2020): 41. http://dx.doi.org/10.5539/jfr.v9n1p41.

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The good use of food is one of the fundamental points of the food security of the populations especially in the developing countries. Therefore, for convincing results, the methods of strengthening nutritional knowledge by improving the culinary practices of vulnerable populations must take into account the dietary habits of the targets.  The objective of the present study was to contribute to the consumption of the project crops to develop food formulations. In practice, eight (8) cornmeal formulas using soybeans and orange-fleshed sweet potatoes have been proposed and submitted t

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Oludolapo A., Osunrinade, Azeez Abibat O., Babalola Kafayat A., and Bamisaye Yemisi O. "Physical, Proximate and Sensory Properties of Cake Produced using Shea Butter as Shortening." Open Food Science Journal 12, no. 1 (2020): 18–23. http://dx.doi.org/10.2174/1874256402012010018.

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Background: Shea butter is the under-consumed vegetable fat and oil. Making shea butter a part of food components in confectionaries would increase its utilization. Objective: In this study, the cake was produced by incorporating shea butter as shortening. Methods: Shea butter to margarine ratio was 100: 0, 50:50, 40:60, 30:70, and 0:100%, and additional cake samples were produced using flashed shea butter. Standard methods determined the physical and proximate properties of the cake samples, while 25-member panelists did the sensory evaluation. Statistical significance was done at p<0.05.

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Dissertations / Theses on the topic "Food – Sensory evaluation – Statistical methods"

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Krishnamurthy, Raju Chemical Sciences &amp Engineering Faculty of Engineering UNSW. "Prediction of consumer liking from trained sensory panel information: evaluation of artificial neural networks (ANN)." Awarded by:University of New South Wales. Chemical Sciences & Engineering, 2007. http://handle.unsw.edu.au/1959.4/40746.

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This study set out to establish artificial neural networks (ANN) as an alternate to regression methods (multiple linear, principal components and partial least squares regression) to predict consumer liking from trained sensory panel data. The study has two parts viz., I) Flavour study - evaluation of ANNs to predict consumer flavour preferences from trained sensory panel data and 2) Fragrance study ??? evaluation of different ANN architectures to predict consumer fragrance liking from trained sensory panel data. In this study, a multi-layer feedforward neural network architecture with input,

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Meintjes, M. M. (Maria Magdalena). "Evaluating the properties of sensory tests using computer intensive and biplot methodologies." Thesis, Stellenbosch : Stellenbosch University, 2007. http://hdl.handle.net/10019.1/20881.

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Assignment (MComm)--University of Stellenbosch, 2007.<br>ENGLISH ABSTRACT: This study is the result of part-time work done at a product development centre. The organisation extensively makes use of trained panels in sensory trials designed to asses the quality of its product. Although standard statistical procedures are used for analysing the results arising from these trials, circumstances necessitate deviations from the prescribed protocols. Therefore the validity of conclusions drawn as a result of these testing procedures might be questionable. This assignment deals with these questions.

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Montes, Villanueva Nilda Doris. "Avaliação do desempenho de quatro metodos de escalonamento em testes sensoriais de aceitação utilizando modelos normais aditivos de analise da variancia e mapas internos de preferencia." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254953.

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Orientadores: Maria Aparecida A. Pereira da Silva, Ademir Jose Petenate<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-03T16:42:14Z (GMT). No. of bitstreams: 1 MontesVillanueva_NildaDoris_D.pdf: 7571939 bytes, checksum: 5b97da35754c8719f94ee3b21e0cf955 (MD5) Previous issue date: 2003<br>Resumo: Em testes sensoriais, a análise dos dados geralmente é realizada através de algum modelo ANOVA. Estes modelos pressupõem que as respostas experimentais sejam: i) independentes, ii) normalmente distribuídas, m) homosc

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Li, Dong-Ching, and 李東檠. "Utilization of physicochemical analysis, sensory evaluation and statistical methods to evaluate meat quality." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/er3239.

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碩士<br>國立中興大學<br>動物科學系所<br>106<br>Emphasis of the importance in meat qualities has been increased continuously recently. Evaluation the qualities of beef and pork has been conducted for years. Some characteristics, such as juiciness, texture and flavor of pork and beef are often determined using physicochemical analysis and sensory evaluation. In contrast, there is less an objectively assessed standard for chicken meat. In Taiwan, some pork is sold at the ambient temperature. Consumers choose and purchase meat according to the sensory characteristics of products. A multivariate statistical meth

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Naini, Shuo. "A simulation tool for evaluating sensory data analysis methods." Thesis, 2003. http://hdl.handle.net/1957/27087.

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In cross-cultural studies, respondents from specific cultures may have different product preferences and scale usage. Combining data from different cultures will result in departures from the basic assumptions of analysis of variance (ANOVA) and loss of power in testing capability of finding product and culture differences. However, the result of violations on power of ANOVA is unknown by sensory researchers. The objectives of this research were by simulating consumer product evaluation data, to evaluate the robustness and testing power of ANOVA under different cross-cultural situations. The s

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Rubico, Sonia Mendoza. "Perceptual characteristics of selected acidulants by different sensory and multivariate methods." Thesis, 1993. http://hdl.handle.net/1957/27072.

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The taste qualities of acidulants have not been studied in detail despite the fact that they are widely used by the food industry. Studies on characterizing the sensory properties of organic and inorganic acids are very limited. Reported studies are commonly on threshold, equi-sour and the time intensity values of sourness. A series of experiments were conducted to determine the sensory properties of selected acidulants by different sensory and multivariate methods. First, the technique of Free-Choice Profiling was applied in order to characterize the sensory profile of some selected acids (ad

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Books on the topic "Food – Sensory evaluation – Statistical methods"

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Sensory evaluation of food: Statistical methods and procedures. M. Dekker, 1986.

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Burgard, David R. Chemometrics: Chemical and sensory data. CRC Press, 1990.

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Uchida, Osamu. Kannō hyōka no tōkei kaiseki. Nikka Giren Shuppansha, 2012.

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Design and analysis of sensory optimization. Food & Nutrition Press, 1993.

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5

Kemp, Sarah E. Sensory evaluation: A practical handbook. Ames, Iowa, 2009.

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Gacula, Maximo C. Design and analysis of sensoryoptimization. Food & Nutrition Press, 1993.

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Standardization, International Organization for. Sensory analysis - methodology - evaluation of food products by methods using scales =: Analyst sensorielle - me thodologie - e valuation des produits alimentaires par des me thodes utilisant des e chelles. International Organization for Standardization, 1987.

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Michele, Ver Ploeg, Betson David, and National Research Council (U.S.). Committee on National Statistics, eds. Estimating eligibility and participation for the WIC program: Final report. National Academies Press, 2003.

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National Research Council (U.S.). Panel to Evaluate the USDA's Methodology for Estimating Eligibility and Participation for the WIC Program. Estimating eligibility and participation for the WIC program: Phase I report. Edited by Ver Ploeg Michele, Betson David, and National Research Council (U.S.). Committee on National Statistics. National Academy Press, 2001.

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W, Rayner J. C., ed. Nonparametrics for sensory science: A more informative approach. Blackwell Pub., 2005.

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Book chapters on the topic "Food – Sensory evaluation – Statistical methods"

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Lawless, Harry T., and Hildegarde Heymann. "Time-Intensity Methods." In Sensory Evaluation of Food. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_8.

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Lawless, Harry T., and Hildegarde Heymann. "Qualitative Consumer Research Methods." In Sensory Evaluation of Food. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_15.

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Resurreccion, A. V. A. "Sensory Evaluation Methods to Measure Quality of Frozen Food." In Quality in Frozen Foods. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-5975-7_18.

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Pagès, Jérôme, and François Husson. "Multiple factor analysis: Presentation of the method using sensory data." In Mathematical and Statistical Methods in Food Science and Technology. John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118434635.ch06.

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Pagès, Jérôme, and François Husson. "Multiple factor analysis: Presentation of the method using sensory data." In Mathematical and Statistical Methods in Food Science and Technology. John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118434635.ch6.

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Morgan, Lynette. "Greenhouse produce quality and assessment." In Hydroponics and protected cultivation: a practical guide. CABI, 2021. http://dx.doi.org/10.1079/9781789244830.0246.

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Abstract 'Quality' of greenhouse and hydroponic produce implies suitability for a particular purpose or the degree to which certain set standards are met. Aspects of produce quality may encompass sensory properties (appearance, texture, taste and aroma), nutritive values, chemical constituents, mechanical properties, functional properties and defects. Quality standards and testing methods have been developed for most commercial crops to help ensure consumers receive produce of a suitable standard. These quality standards can range from basic grading for removal of damaged produce and for size, shape, weight and overall appearance, to analytical testing for compositional factors such as acidity, volatiles, dry matter, starch and sugars, toxins, vitamins and minerals, and others. This chapter discusses the components of crop quality, quality improvement, cultural practices to improve greenhouse produce quality (nutrient solution electrical conductivity levels, salinity and deficit irrigation), environmental conditions (including light and temperature) affecting quality of greenhouse crops, role of genetics in the quality of greenhouse-grown produce, microbial quality and food safety. Different quality testing and grading methods are described such as colour analysis, total soluble solids (Brix) testing, sensory evaluation of compositional quality, volatiles testing (aroma), texture and firmness quality assessment.

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Morgan, Lynette. "Greenhouse produce quality and assessment." In Hydroponics and protected cultivation: a practical guide. CABI, 2021. http://dx.doi.org/10.1079/9781789244830.0013.

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Abstract 'Quality' of greenhouse and hydroponic produce implies suitability for a particular purpose or the degree to which certain set standards are met. Aspects of produce quality may encompass sensory properties (appearance, texture, taste and aroma), nutritive values, chemical constituents, mechanical properties, functional properties and defects. Quality standards and testing methods have been developed for most commercial crops to help ensure consumers receive produce of a suitable standard. These quality standards can range from basic grading for removal of damaged produce and for size, shape, weight and overall appearance, to analytical testing for compositional factors such as acidity, volatiles, dry matter, starch and sugars, toxins, vitamins and minerals, and others. This chapter discusses the components of crop quality, quality improvement, cultural practices to improve greenhouse produce quality (nutrient solution electrical conductivity levels, salinity and deficit irrigation), environmental conditions (including light and temperature) affecting quality of greenhouse crops, role of genetics in the quality of greenhouse-grown produce, microbial quality and food safety. Different quality testing and grading methods are described such as colour analysis, total soluble solids (Brix) testing, sensory evaluation of compositional quality, volatiles testing (aroma), texture and firmness quality assessment.

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"Basic Statistical Methods." In Sensory Evaluation Techniques. CRC Press, 2015. http://dx.doi.org/10.1201/b19493-19.

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"Advanced Statistical Methods." In Sensory Evaluation Techniques. CRC Press, 2015. http://dx.doi.org/10.1201/b19493-20.

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"Basic Statistical Methods." In Sensory Evaluation Techniques. CRC Press, 2006. http://dx.doi.org/10.1201/b16452-17.

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Conference papers on the topic "Food – Sensory evaluation – Statistical methods"

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dos Anjos, Alexandre M., Romero Tori, Anderson Castro, Soares de Oliveira, and Fátima L. S. Nunes. "Statistical methods in the evaluation of sensory-motor skills acquisition in 3D interactive virtual environments." In SAC 2014: Symposium on Applied Computing. ACM, 2014. http://dx.doi.org/10.1145/2554850.2554985.

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Radulescu, Victorita. "New Method in Estimation of the Turbulent Drag for the Two-Phase of Fluid Flow Through Pipelines." In ASME 2017 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/imece2017-70236.

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To improve the capacity of the two-phase fluid movement through the horizontal pipes, in the turbulent regime, it is necessary to determine as correctly as possible the turbulent drag coefficient and to be estimated the associated energetic balance. For a hydrodynamic flow, the gas-liquid interfacial distribution may have different possible forms, with effect in various flow patterns, due to the different flow rates of the fluid and gas. Usually, we may express the dimensionless pressure gradients as drag coefficients. During the time, some analytical available methods, described the two-phase

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Reports on the topic "Food – Sensory evaluation – Statistical methods"

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Treadwell, Jonathan R., James T. Reston, Benjamin Rouse, Joann Fontanarosa, Neha Patel, and Nikhil K. Mull. Automated-Entry Patient-Generated Health Data for Chronic Conditions: The Evidence on Health Outcomes. Agency for Healthcare Research and Quality (AHRQ), 2021. http://dx.doi.org/10.23970/ahrqepctb38.

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Background. Automated-entry consumer devices that collect and transmit patient-generated health data (PGHD) are being evaluated as potential tools to aid in the management of chronic diseases. The need exists to evaluate the evidence regarding consumer PGHD technologies, particularly for devices that have not gone through Food and Drug Administration evaluation. Purpose. To summarize the research related to automated-entry consumer health technologies that provide PGHD for the prevention or management of 11 chronic diseases. Methods. The project scope was determined through discussions with Ke

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