与一组未经培训的学生对葡萄酒感官特征的全面检查和适应性枢轴测试方法的比较

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Sylvain Nougarède, Alice Diot, Elie Maza, Alain Samson, Valérie Olivier-Salvagnac, Soline Caillé, Olivier Geffroy, Christian Chervin
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引用次数: 0

摘要

将“检查所有应用”(Check-All-That-Apply, CATA)方法与“适应枢轴测试”(APT)方法进行了比较,后者是最近发表的一种基于编码葡萄酒和参考样本之间的配对比较的方法,称为“枢轴”,并使用CATA中的一组属性列表。两种方法使用相同的葡萄酒,对应分析和卡方独立性检验,以及非常相似的问卷进行比较。结果表明,与50-60名小组成员的APT相比,CATA更具稳健性和描述性。使用CATA方法,葡萄酒和描述符之间的独立性的卡方检验的p值在大约50名小组成员中降至0.05以下,而使用APT方法则从未低于0.8。讨论强调了环境和物流的差异,这使得CATA更稳健,更容易运行。其中一个目标是为大学和食品工业实验室提供一个简单的设置。我们的研究结果描述了一种实用的方法,可以在大学生和在线工具以及扩展课程中教授和执行CATA方法。它应该在消费者研究中应用于各种食品的特性。此外,我们还提供了一个改进的R脚本,用于感官表征中的对应分析,并提供了一个卡方检验来估计小组成员的数量,从而得出稳健的结果。最后,我们给出了一组可能对感官和统计学教学有用的数据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Comparison of Check-All-That-Apply and Adapted-Pivot-Test methods for wine sensory characterization with a panel of untrained students

The Check-All-That-Apply (CATA) method was compared with the Adapted-Pivot-Test (APT) method, a recently published method based on pair comparisons between a coded wine and a reference sample, called pivot, and using a set list of attributes as in CATA. Both methods were compared using identical wines, correspondence analyses and Chi-square test of independence, and very similar questionnaires. The results showed that CATA was more robust and more descriptive than the APT with 50–60 panelists. The p-value of the Chi-square test of independence between wines and descriptors dropped below 0.05 around 50 panelists with the CATA method, when it never dropped below 0.8 with the APT. The discussion highlights differences in settings and logistics which render the CATA more robust and easier to run. One of the objectives was also to propose an easy set-up for university and food industry laboratories.

Practical Applications

Our results describe a practical way of teaching and performing the CATA method with university students and online tools, as well as in extension courses. It should have applications with consumer studies for the characterization of various food products. Additionally, we provide an improved R script for correspondence analyses used in sensory characterization and a Chi-square test to estimate the number of panelists leading to robust results. Finally, we give a set of data that could be useful for sensory and statistics teaching.

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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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