Analysing sensory panel performance in a proficiency test using the PanelCheck software

Tomić, Oliver; Luciano, Giorgio; Nilsen, Asgeir; Hyldig, Grethe; Lorensen, Kirsten; Næs, Tormod

doi:10.1007/s00217-009-1185-y

Cited by 123 publications

(107 citation statements)

References 13 publications

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“…Assessor performance was evaluated using PanelCheck (Version V1.4.0, Nofima, Tromsø, Norway) according to the workflow described by Tomic et al (2010). For the statistical analysis of the data, one-way analysis of variance (ANOVA) was conducted to investigate differences between treatments.…”

Section: Discussionmentioning

confidence: 99%

Research Note: The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications

Coetzee¹,

Buica²,

Toit³

2018

SAJEV

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It is thought that the formation of hydroxysulphonate when sulphur dioxide is added to wine containing free acetaldehyde negates the sensory impact of the latter compound, but little research has been done on this. Descriptive analyses were employed using a trained sensory panel to assess the sensory effect of sulphur dioxide and acetaldehyde as single compounds and in combination in model wine. The addition of acetaldehyde or sulphur dioxide as singular compounds led to large increase in especially the green apple or sulphur descriptors respectively. When these two compounds were added in equimolar concentrations, the green apple description decreased drastically; however, a prominent sulphur description was still noted. It thus seems that hydroxysulphonate also has a sulphur-like aroma. The hydroxysulphonate did not influence the perception of a prominent ester, isoamyl acetate, in model wine. A low pH influences the perception of sulphur when sulphur dioxide is present on its own, but this is not the case with hydroxysulphonate. The implications of these results for wine production are discussed further.

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Section: Discussionmentioning

confidence: 99%

Research Note: The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications

Coetzee¹,

Buica²,

Toit³

2018

SAJEV

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“…Panel performance was assessed using the workflow suggested by Tomic et al (2010). Repeatability (p*MSE plots and F-plots), discriminability and panel consensus (Tucker-1) were tested using PanelCheck 1.4 (Nofima Mat, Tromsø, Norway).…”

Section: Sensory Analysismentioning

confidence: 99%

Additions of Glutathione or Specific Glutathione-rich Dry inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition

Gabrielli

Aleixandre-Tudó

Kilmartin

et al. 2017

SAJEV

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“…Scoring was done using a nine‐point hedonic scale ranging from 1 “dislike extremely” to 9 “like extremely.” Attributes with statistically significant scores were taken for further analysis as described by Tomic et al. (2009). …”

Section: Methodsmentioning

confidence: 99%

Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridges

Saka

Kasapila

Manani

et al. 2018

Food Science & Nutrition

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This study investigated the potential of using the underutilized fresh maize in the preparation of porridge to contribute toward complementary feeding of children, and reductions in pre‐harvest losses. Fresh maize was harvested at different stages of maturity, blanched, smoked, and sun dried before milling into flours that were blended with soy flours for preparation of test porridges. The test flours were analyzed using the Association of the Official Analytical Chemists (AOAC) methods to determine their nutrient composition before preparation of the porridges. A trained consumer panel of 12 people, mothers and nursery school children tasted the porridges to rank acceptability and preference. Analysis of nutritional data showed that the test flours contained similar amounts of proteins, fats, and carbohydrates as the commonly used dried maize–soy flour blends. All the test porridges were generally accepted by the mothers and children due to the unique smoky and roasted aroma, brown color and the sweeter flavor even without the addition of sugar. Grainy texture and the presence of residues were the only unacceptable attributes in some of the test porridges. In conclusion, fresh maize–soy floor blends can be potentially used in complementary feeding of children at home and school as an alternative to other traditional maize flours. Optimization and fortification can help make the flours nutrient‐dense and most appropriate for child feeding at scale.

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Analysing sensory panel performance in a proficiency test using the PanelCheck software

Cited by 123 publications

References 13 publications

Research Note: The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications

Research Note: The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications

Additions of Glutathione or Specific Glutathione-rich Dry inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition

Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridges

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