| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4318291 | Food Quality and Preference | 2006 | 4 Pages |
Abstract
A statistical method for analysing sensory profiling data obtained by means of fixed vocabulary is discussed. It consists of a procedure for weighted averaging of the data sets associated with the assessors taking account of their performance. Useful tools together with a hypothesis-testing framework are also outlined in order to assess the significance of the group average configuration and the performance of each assessor.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Stéphanie Ledauphin, Mohamed Hanafi, El Mostafa Qannari,