Methods of Evaluating of Sensory Assessors – Part 1

Authors

  • Pavel Čejka RIBM Plc, Praha, Czech Republic
  • Jana Olšovská RIBM Plc, Praha, Czech Republic
  • Karel Štěrba RIBM Plc, Praha, Czech Republic
  • Martin Slabý RIBM Plc, Praha, Czech Republic
  • Tomáš Vrzal RIBM Plc, Praha, Czech Republic

DOI:

https://doi.org/10.18832/kp201803

Keywords:

beer, sensory analysis, sensory assessor, testing

Abstract

The precission and repeatability of sensory analysis is infl uenced 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 defi ne 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.

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Published

2018-02-15

How to Cite

Čejka, P., Olšovská, J., Štěrba, K., Slabý, M., & Vrzal, T. (2018). Methods of Evaluating of Sensory Assessors – Part 1. KVASNY PRUMYSL, 64(1), 14-20. https://doi.org/10.18832/kp201803

Issue

Section

Articles