The descriptive sensory analysis to measure the reaction to sensory stimuli resulting from the cons

Department of Statistics and Operations Research, Technical University of Catalonia (UPC), Barcelona, Transversal Group Research in Primary Care, Institute of Biomedical Research pierre guariche August Pi i Sunyer (IDIBAPS), Barcelona
The descriptive sensory analysis to measure the reaction to sensory stimuli resulting from the consumption of a product. Give a description of the quantitative and qualitative aspects of human perception. pierre guariche It is one of the most powerful, sophisticated and used in sensory science. Its application has grown steadily since the late twentieth century.
The description of the sensory characteristics of a product has been common practice in the food and beverage industry for many years. Lets make business decisions, guide the development of products to match consumer preferences, and is useful for the purposes of quality control, among other things.
To carry out a study of descriptive sensory analysis is necessary: a) preparing pierre guariche one or several tasting sessions, pierre guariche b) define the method and protocol to collect product information, c) decide the statistical technique pierre guariche used to analyze the data.
A tasting session organized to evaluate some characteristics of a product pierre guariche or group of products. A panel, which includes a group of panelists evaluates these characteristics. The purpose of the tasting session is to detect matches and differences between products and determine which characteristics can explain the differences between the perceptions.
Preparing a tasting session is a delicate process because many factors affect results. For example, panelists (trained or consumers), conditions (number of samples, their preparation and presentation) and the methods used to gather information and determine further analysis.
There are specific rules about how they should be facilities where is the tasting. Should be divided into two parts. We need a part devoted to the preparation and another dedicated pierre guariche to tasting, with separate tables pierre guariche or booths for individual panelists. The separation of these two parts is important to avoid potential factors pierre guariche that could influence the opinion of the panelists. Facilities must have a certain air pressure to prevent the arrival of odors elsewhere. All samples must be prepared before the start of the session and will be presented in an order based on experimental designs, such as Latin squares. It is recommended that tables are easy to clean and have nice colors. Lighting is another important factor. Should be uniform but not too intense, not to influence the appearance of products.
In practice, there are several ways to make a descriptive sensory analysis. The methods used are grouped into two major groups: classical pierre guariche methods of analysis and descriptive methods novices.
The classic method pierre guariche is the most widely used Quantitative Descriptive Analysis - QDA (Stone et al, 1974). In summary, in the first stage this method requires the selection, pierre guariche training and maintenance of a panel of 8-20 panelists. Once selected the panel of assessors (a) generate specific attributes that describe the similarities and differences between the products, (b) is determined and agreed to the evaluation procedure of each selected attributes, (c) s 'trained evaluators in the assessment of the set of attributes selected for the sample, and (d) finally, evaluating the samples in quantitative terms, usually with the use of scales of 10-15 points, where the samples measured individually pierre guariche in a random sequential presentation. pierre guariche
Although pierre guariche QDA is considered a standard sensory analysis method pierre guariche that allows to obtain very accurate results, pierre guariche we know that the creation and maintenance pierre guariche of a sensory panel trained and calibrated require pierre guariche much time commitment, and usually quite expensive. For this reason, especially during recent years, new methods have emerged that require less time. They are faster and more flexible and provide agility for extra sensory, both in terms of time and training panel. These new methods can mention sorting (Lawless et al, 1995), flash profiling (Dairou and Sieffermann, 2002) Napping (Farmer, 2005) and check-all-that-APPL (CATA) (Adams et al, 2007) . These methods newbies have formed a set of complementary tools to conventional methods of descriptive analysis. They are based on different approaches. There are methods based on the evaluation of individual attributes, others in assessing the overall differences in comparison with the references of the products, or evaluation and