Methods of Evaluating of Sensory Assessors - Part 1

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F18%3AN0000007" target="_blank" >RIV/60193697:_____/18:N0000007 - isvavai.cz</a>
Result on the web
<a href="https://www.kvasnyprumysl.cz/pdfs/kpr/2018/01/04.pdf" target="_blank" >https://www.kvasnyprumysl.cz/pdfs/kpr/2018/01/04.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp201803" target="_blank" >10.18832/kp201803</a>

Result language
angličtina
Original language name
Methods of Evaluating of Sensory Assessors - Part 1
Original language description
The precission and repeatability of sensory analysis is influenced by a number of physiological, psychological and genetic factors. These can be largely eliminated by appropriate selection of the assessors through their regular evaluation. Therefore, assays have been developed to define the divergence of assessor ratings from the rest of the tasting committee. This makes it possible to recognize the area that needs to be focused on in the training of assessors. The article presents specific examples of calculations to determine the degree of conformity among assessors using the ANOVA method and other statistical methods.
Czech name
—
Czech description
—

Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/LO1312" target="_blank" >LO1312: Sensory Research Centre in Prague and Brewhouse for research and development - sustainability and development</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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