Designs to Balance the Effect of Order of Presentation and First‐order Carry‐over Effects in Hall Tests

Abstract

The problem of balancing out the effect of order of presentation and the carryover effect of a preceding sample over a series of presentations of the same set of samples is addressed. A series of designs developed by Williams (1949) are used. The method of calculation is given. Tables containing about 50 consumers of each design for presenting from 4 through to I6 samples are given.

Comparison of organoleptic quality and composition of beef from suckler bulls from different production systems

“…All fat and connective tissue was trimmed and the muscle cut into blocks of 2 cm 3 , which were wrapped in pre-labelled foils and placed in a heated incubator until given to the assessors. Samples were tasted in an order based on the designs outlined by MacFie et al (1989) for balancing carryover effects between samples. Thus, each panelList received 6 samples in a session, randomised by the sensory panel software, in a different order for each panellist.…”

Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

“…For this assessment, a 9-centimeter non-structured linear scale anchored with ''none" or ''weak", and ''strong" or "high", depending on the attribute, was used. The samples were presented monadically to the panelists in a balanced complete block design (MacFie et al, 1989). According to their discriminatory (p ≤ 0.50) and repeatability capacity (p ˃ 0.05) (Damasio & Costell, 1991), twelve out of the fifteen panelists were selected to make up the final QDA team.…”

Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp dilution, ideal sweetness, and sweetness equivalence

“…Freitas; Dutra; Bolini The samples were presented in a balanced block design (Macfie et al, 1989) in plastic disposable cups coded with a three-digit number. The tests were conducted in individual booths at the Sensory Analysis Laboratory.…”