Application of House of Quality in translation of consumer needs into sensory attributes measurable by descriptive sensory analysis

Bech, Anne C.; Hansen, Merete; Wienberg, L.

doi:10.1016/s0950-3293(97)00062-1

Cited by 48 publications

(33 citation statements)

References 12 publications

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“…This could have been caused by the presence of saponins which are surface-active triterpene glycosides (Price and Fenwick, 1984) found in high quantities in peas (Oakenfull, 1981). Bech et al (1997) describe juicier peas to be more tender. The sweeter peas were described as more moist, more tender and less chewy than the less sweeter peas and this was confirmed by DMC and texture measurements.…”

Section: Discussionmentioning

confidence: 99%

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Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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BACKGROUND The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico‐chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico‐chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality. RESULTS The sensory quality of frozen green peas, particularly texture properties, were well explained using physico‐chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured. CONCLUSIONS The sensory quality of frozen green peas can be partially predicted by measuring physico‐chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content. © 2013 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 99%

“…being released by chewing (retronasal). A study by Bech et al (1997) revealed that consumers rated pea flavour as the most important attribute of green pea quality. Both volatiles (e.g.…”

Section: Flavour Of Green Peasmentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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“…The tendency in sensory analysis is to consider the investigation from a holistic point of view. Several multivariate analyses have been proposed to use with sensory tests, e.g., principal components (Bech et al, 1997;Poulsen et al, 1997;Tang et al, 2000;Forde and Delahunty, 2004), generalised procrustes (Russell and Cox, 2004), internal preference (Qannari et al, 1997), multidimensional scaling (Nishisato, 1980;Faye et al, 2006), partial least squares regression (Kubberod et al, 2002), perceptual maps (Arditti, 1997;Hough and Sánchez, 1998;Moskowitz, 2000), preference maps (Arditti, 1997) and correspondence analysis (Torres and Greenacre, 2002;Torres and Van de Velden, 2007). Multiple correspondence analyses allow the graphic representation of both attribute ratings and subject profiles (Torres and Van de Velden, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Some authors suggest that scores obtained under standardised conditions are frequently lower than those obtained under more natural conditions (Boutrolle et al, 2005). Context (Meiselman et al, 2000;Kozlowska et al, 2003;King et al, 2004) and training (Bech et al, 1997) have been suggested as two of the main reasons for these differences. Surprisingly, in the present study no correspondence was found between consumers overall liking of the product and any of the panel variables.…”

mentioning

confidence: 99%

The use of correspondence analysis in the study of beef quality: a case study on Parda de Montaña breed

Doblado

Casasús

Alibés

et al. 2009

Span. j. agric. res.

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The fulfilment of consumer needs is the main concern of the food industry. Sensory studies performed by both trained panellists and consumers play an important role in attaining this goal. Trained panel are required to detect small differences in food properties with accuracy and consistency, whereas the goal in consumer tests is to obtain information on consumer characteristics, attitudes and preferences. Consumer tests are classified according to the place where they are held. AbstractThe present study shows the usefulness of a multivariate technique -correspondence analysis--for simultaneously representing continuous and categorical variables in graphical form. A comparison was made of the results of sensory tests of beef quality performed by a trained panel and by consumers. The latter included the collection of data to produce consumers profiles and the recording of a number of consumers habits. Spearman correlation coefficients were calculated independently for the variables measured in both the panel and consumer tests. Two correspondence analyses were then performed: the first one involving the consumer profiles and the values of the variables measured in the consumer test, the second one to determine the relationships between the panel and consumer test scores. In the plot corresponding to the first analysis, the two axes accounted for 52.2% of the inertia and showed that age did not have an important effect on any measured variable. Consumers previous experience has been shown to be an important factor defining consumer liking of the product. In the plot for the second analysis the two axes accounted for 82.3% of the inertia and showed that there was no correspondence between overall consumer liking of the product and any of the panel variables. These results therefore suggest that the panel test is not a good predictor of consumer behaviour.Additional key words: consumer behaviour, multiple correspondence analysis, relationships, sensory, statistics. ResumenEl uso de correspondencias múltiples como herramienta para el estudio de la calidad de la carne de ternera: análisis de un caso utilizando animales de la raza Parda de MontañaEl presente estudio muestra la utilidad de una técnica multivariante, el análisis de correspondencias múltiples, para representar gráficamente de manera conjunta variables categóricas y continuas. Para ello se compararon los resultados obtenidos por un panel entrenado con los resultados dados por un grupo de consumidores, ambos con las mismas muestras de carne de ternera. La prueba de consumidores incluyó el perfil del consumidor y una breve encuesta sobre sus hábitos de consumo. Se calcularon correlaciones de Spearman de manera independiente para las variables utilizadas con el panel entrenado y las variables empleadas en la prueba de consumidores. Se realizaron dos análisis de correspondencias: el primero incluía el perfil del consumidor y los valores de las variables medidas en la prueba de consumidores; el segundo se utilizó para determinar la relación entre las notas dad...

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“…In two papers, Bech et al (1995Bech et al ( , 1997 present the use of QFD on two food products, farmed smoked eel and frozen green peas. These papers present a somewhat unorthodox use of QFD, and one could question whether their "House of Quality" should be called QFD, as it features unconventional symbols and negative relations in the relationship matrix.…”

Section: Food and Beverage Industrymentioning

confidence: 99%

Multiple Progression — A Proposed New System for the Application of Quality Function Deployment in the Process Industry

Lager

2005

Int. J. Innov. Mgt.

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After a thorough literature review of the present Quality Function Deployment (QFD) methodology and its use in the process industry, it has been concluded that present QFD systems do not address the specific needs of this type of industry. A new QFD system has consequently been developed based on those research findings. The new system has been specially adapted to Process Industry applications and production systems that are often characterised by long chains of customers and suppliers and sometimes by lack of direct contact with end users. The use of the new system is illustrated by a simplified industrial case, and its further application in Process Industry is discussed.

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Application of House of Quality in translation of consumer needs into sensory attributes measurable by descriptive sensory analysis

Cited by 48 publications

References 12 publications

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

The use of correspondence analysis in the study of beef quality: a case study on Parda de Montaña breed

Multiple Progression — A Proposed New System for the Application of Quality Function Deployment in the Process Industry

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