Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
27 Cards in this Set
- Front
- Back
|
What are some uses of Descriptive Analysis?
|
Used in any situation when a detailed spec. of product attributes needed:
1. Competitive Monitoring 2. Shelf Life 3. QA to define problem/troubleshoot complaints 4. Define sensory/instrument relationships |
|
|
Contrast the way we learn about colors vs the way we learn about flavors
|
Color: we learn to associate specific color w/specific name
Flavor: We learn to describe flavors and not define them by specific terms. For example: fresh bread smells delicious. - This is exactly why when we need to do research we need to define the scientific language to decibe sensory experiences with items |
|
|
Descriptive Analysis Terms should be chosen carefully - What are some of them?
|
- Discriminate: there must be a difference among products for it to be useful
- Nonredundant: little or no overlap w/other terms - Since DA often used to understand consumer hedonic responses, it helps if descriptors relate to comsumer concept (ie "baby vomit" and not "butyric acid") - ie descriptors tied to rheological properties |
|
|
Con't
- Singular - Precise and reliable - Consensus on meaning - Unambiguous - Reference ez to obtain - Communicate - Relate to reality |
- dont use "creamy"
- (obvious) - (obvious) - dont use "fresh" - Ideally, references at extremes are easy to obtain - terms should not be jargon - useful if term has outside meaning (ie if it's been used in past to describe this prod type) |
|
|
Describe a strategy for teaching the concept of a sensory attribute such as mushy.
|
The definition does not exist:
- Do research - Check for similar terms - Use your panel to help with definition |
|
|
What is the meaning of the term amplitude in the flavor profile technique?
|
This method estimates the intensity and amplitude (overall impression) of each flavor descriptor. Amplitude = degree of balance & blending of the flavor
Heavy Whipped Cream = low amp Above w/added sugar = higher amp Above PLUS vanilla = even higher amp Rated as very low, low, med, high |
|
|
What does a consensus score mean? How does this differ from a mean score?
|
The panel has agreed on a score not by averaging their individual scores (which would be the mean) but by discussion & ultimate consensus.
|
|
|
List some desirable characteristics of panelists for a descriptive analysis panel.
|
#1 long-term availability
2. Interest in product 3. Knowledge of product 4. normal taste/smell ability 5. Articulate, sincere 6. Not too agressive/timid |
|
|
What are the functions of a descriptive analysis panel leader?
|
Leader is an active participant in both the language development and evaluation phases. Leader moderates interactiond & leads the group to consensus.
|
|
|
How does QDA differ from the flavor profile analysis?
|
- Data (during product evaluation) in QDA are not generated through consensus
- QDA uses unstructured line scales for ratings - Panelist leaders are not active participants - they mostly facilitate training |
|
|
Breifly describe what happens during a series of QDA training sessions
|
1. 10-12 judges exposed to array of products
2. Panelists generate set of terms & through consensus agree on final terms 3. Reference samples & verbal definitions agreed upon 4. Sequence of eval. decided upon 5. Trial evaluations |
|
|
What is the dumping effect? How can it affect the results of the DA?
|
Tendency of a panelist to "dump" a score for a missing attribute into one or more attributes on some of the scales in the study. Happens when the the range of attributes rated is overly limited.
|
|
|
What is meant when the authors say that the QDA data is relative rather than absolute?
|
Even after training, individual panelists and sometimes entire panels will use scale differently - so don't take absolute values. Instead, include more than one sample and/or include a bechmark sample.
|
|
|
What is the texture profile definition of hardness?
|
Like all texture definition in this method - hardness is defined by both its physical and sensory aspects: hardness is the force required to bite completely through the sample placed between molar teeth.
Many anchors including cream cheese (softest) and hard candy (hardest) |
|
|
What is the advantage of having the hardness anchor foods break down differently?
|
It facilitates the understanding of hardness. It forces panelists to make the link as to how all the products vary in a specific dimension (hardness)
|
|
|
Contrast the Sensory Spectrum method with QDA for:
1. Relative vs absolute scales |
SS is based on having perfectly calibrated panelists: therefor, their ratings are taken as absolute values.
With QDA, it is believed that panelists will still use the scale differently, and therefore scores are relative and must be compared to a reference value |
|
|
Contrast the Sensory Spectrum method with QDA for:
2. Panelist Training Strategies |
SS: Panelists need to be finely tuned calibrated machines; they do not generate terms. They only learn terms & are familiarized to references
QDA: panelists are provided w/many products and generate lexicon |
|
|
Contrast the Sensory Spectrum method with QDA for:
3. Ability to compare samples evaluated at different times by different panels |
SS: score is absolute
QDA: Score is relative- asumption of some contextual effects |
|
|
Contrast the Sensory Spectrum method with QDA for:
4. Effort required to train panel |
Both require big effort! SS is more effort since all subjects must be calibrated to each other
|
|
|
What are the functions of the reference points for descriptive analysis scales?
|
The reference points anchor the scales and preferable 3-5 are used. The reference points are chosen to represent different intensities & serve as a way to calibrate panelists (and remove variability)
|
|
|
What are the 3 easy steps of QDA?
|
1. Train the judges
2. Determine judge reproducability 3. Run the evaulation |
|
|
Describe Step 1: Train the judges
|
- provide wide array of products
- agree on lexicon (consensus/ballot/combination) - Refine descriptors, find references, ensure definition understanding |
|
|
Describe Step 2: Determine judge reproducability
|
- Panelists begin "evaluation" phase, but really are tested for a few sessions. Subset of samples served in triplicate
- determined the need for panelists or group retraining/clarification of terms |
|
|
Describe Step 3: Run the evaluation
|
- Samples are evaluated in duplicate or triplicate
|
|
|
What is free choice profiling (FCP)?
|
It's just another descriptive analysis method, but with some major differences.
|
|
|
How does free choice profiling (FCP) differ from generic descriptive analysis?
|
1. Panelists get to use their own descriptors (more meaningful to panelists but difficult to interprit) - makes panelist training quite easy
2. Different stat methods need to be used (procrustes), and as a result a lot of useful information is lost |
|
|
Describe the sensory repertory grid method
|
Some panelists have a difficult time generating terms for FCP - this method gives panelists pairs of products (from a trio) and has them compare/constrast. The list of words becomes their descriptors.
|
