An often discussed problem of the sensory evaluation of food with the scoring method concerns the determination of weighting factors. In our investigations of some bakery products we compared different scoring results having got by skilled panel members with classification data of the same panel members and about 30 consumers. Using some mathematical methods (e. g. cluster analysis, non-linear discriminance analysis, linear regression equations) the relations between the scoring and classification data were analysed. With the same mathematical program the classification limits were determined. As total weighted scores they are nearly independent of the weighting factors' quantity at the investigated bakery products. With the mathematical methods we got higher weighting factors for "form" and "smell" and smaller for "taste" and "crumb" of white bread in face of the traditional weighting factors. The developed and tested computer program can be used for every food product if the necessary conditions are observed and sufficient data in hand.
The objectives of this study were to monitor the changes in texture parameters of Hajdú cheese during ripening and shelf-life, and to determine the correlations between the changes in instrumental texture parameters and the age or sensory properties of the product. The mechanical parameters of Hajdú cheese samples made by 5 different manufacturing processes were determined with a QTS 25 Texture Profile Analyser. In addition to mechanical tests, composition analyses and sensory tests were performed. The empirical results of the mechanical tests were evaluated with statistical methods (single-valued and multivariate analysis). The age of the product can be estimated from the texture parameters and processed data as well, despite the sample inhomogeneity, which is due to the manufacturing processes.
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