Reliability of the sensory analysis data of a panel of tasters

被引：0
作者：
Alvarez, P [1 ]
Blanco, MA [1 ]
机构：
[1] Univ Extremadura, Fac CCEE, E-06071 Badajoz, Spain
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2000年 / 80卷 / 03期
关键词：
quantum measurement technique; sensory analysis; Rasch; latent variable; measure; misfits;
D O I：
10.1002/1097-0010(200002)80:3<409::AID-JSFA551>3.0.CO;2-T
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
A method, the quantum measurement technique, is described which, by means of the conceptualisation of the information underlying a set of data which are considered as manifestations of a latent variable or theoretical construct, allows one to detect which are the data in sensorial analysis that, after obtaining a measure, do not fit the formulated conception. The theoretical foundation, based on Rasch probability and item response theory (IRT), detects and quantifies by means of the misfits the data that respond to unexpected scores. A detailed analysis of their residuals aids in finding the causes of these misfits. The technique is applied to the data of a tasting panel that form part of the sensory evaluation of virgin olive oil. (C) 2000 Society of Chemical Industry.
引用
收藏
页码：409 / 418
页数：10
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