The authors thank Bob Griffin of General Foods and Brenda Hammett, Bess Ho, Edwin Mortel and Susan Tedja for assistance.
Use of Multiple Standards to Define Sensory Characteristics for Descriptive Analysis: Aspects of Concept Formation
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 838–842, May 1991
How to Cite
ISHII, R. and O'MAHONY, M. (1991), Use of Multiple Standards to Define Sensory Characteristics for Descriptive Analysis: Aspects of Concept Formation. Journal of Food Science, 56: 838–842. doi: 10.1111/j.1365-2621.1991.tb05395.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 4/16/90; revised 10/20/90; accepted 11/1/90.
As a standardization procedure for judges, prior to descriptive analysis, a set of standards gave superior concept alignment to a single standard in the definition of a given beverage descriptor. Some of the standards defined stimuli which were to be included in the concept of the beverage flavor while others defined stimuli which were sufficiently different not to be included. Multiple rather than single standards might be suitable reference samples to define sensory characteristics for descriptive analysis.