Multivariate Analysis of Conventional Profiling Data: A Comparison of a British and a Norwegian Trained Panel

Risvik, Einar; Colwill, Janet S.; McEwan, Jean A.; Lyon, David H.

doi:10.1002/9780470385036.ch6n

Cited by 8 publications

(14 citation statements)

References 5 publications

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“…Samples with high intensities of salty and sourness were located high on the positive PC2. It can be concluded that the 2 panels gave different weight to the attributes when evaluating the samples that accord with the observations in other cross‐cultural studies (Risvik and others 1992; Hunter and McEwan 1998; Blancher 2007). …”

supporting

confidence: 87%

“…Cross‐cultural studies on descriptive analysis were conducted not only to develop and standardize descriptive analysis protocols among different countries (Risvik and others 1992; Hunter and McEwan 1998) but also to compare the degree of consensus between the panelists from different countries of origin when the products of interest, which are more or less familiar to each culture, are objectively evaluated (Drake and others 2005; Blancher and others 2007). In general, cross‐cultural agreements are observed in the perceptual configuration map of the products.…”

Section: Introductionmentioning

confidence: 99%

“…Even with the same descriptor, definition, and reference sample between the 2 panel groups, the panelists may still use the term differently when evaluating the samples (Drake and others 2005). Additionally, when the sensory attribute equivalent to one culture does not exist in the other, the panelists would simply characterize the product based on the descriptors linked to individual experience or cultural context (Risvik and others 1992; Blancher and others 2007). …”

Section: Introductionmentioning

confidence: 99%

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Cross‐Cultural Comparisons among the Sensory Characteristics of Fermented Soybean Using Korean and Japanese Descriptive Analysis Panels

Chung¹,

Chung²

2007

Journal of Food Science

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One of the most important initial steps in exporting a food product to another country from the R&D perspective is to describe and translate the sensory characteristics of a food product appropriately into the language of the target country. The objectives of this study were to describe and compare the sensory characteristics of Korean and Japanese style fermented soybean products, and to cross-culturally compare the lexicons of the identical product generated by the Korean and Japanese panelists. Four types of Korean and 4 types of Japanese style fermented soybean consisting of whole bean type and paste type were analyzed. Ten Korean and 9 Japanese panelists were recruited in Korea. Two separate descriptive analyses were conducted, with the panelists differing in their country of origin. Each group was trained, developed lexicon, and conducted descriptive analysis independently. Analysis of variance and various multivariate analyses were applied to delineate the sensory characteristics of the samples and to compare the cross-cultural differences in the usage of lexicon. The Korean and Japanese panelists generated 48 and 36 sensory attributes, respectively. Cross-cultural consensus was shown for evaluating the whole bean type fermented soybean and white miso, which were relatively distinctive samples. However, for the less distinctive samples, the panelists tend to rate higher in negative attributes for the fermented soybeans that originated from the other country. The Japanese panelists grouped the samples by their country of origin and soy sauce flavor was the main attribute for cross-cultural differentiation. However, the Korean panelists did not make a cross-cultural distinction among the samples.

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supporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cross‐Cultural Comparisons among the Sensory Characteristics of Fermented Soybean Using Korean and Japanese Descriptive Analysis Panels

Chung¹,

Chung²

2007

Journal of Food Science

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“…1978; Powers 1988; Lundahl and McDaniel 1990; Minoza‐Batchalian et al. 1990; Malundo and Resurreccion 1992; Risvik et al. 1992; Chambers and Smith 1993; Couronne 1997).…”

Section: Introductionmentioning

confidence: 99%

Training Effects on Performance of Descriptive Panelists

Chambers

Allison

Chambers

2004

Journal of Sensory Studies

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The amount of training necessary to adequately “train” a descriptive panel is a matter of contention. The objectives of this research were to compare the performance of descriptive panelists after short‐term (4 h), moderate (60 h) and extensive training (120 h). Seven screened panelists were chosen to evaluate three commercial tomato pasta sauces after each training period. Panelist performance improved with increased training. Sample differences were observed in all texture attributes and some flavor attributes, even after the shortest training time (4 h). However, more differences were found with at least 60 h of product training. After 120 h of training, product differences for all texture attributes and most of the flavor attributes studied could be ascertained by the trained panelists. These results suggested that only limited training may be necessary to find differences among products for many texture attributes and some flavor attributes. However, extensive training may be required to reduce variation among panelists and increase the discriminant abilities of panelists.

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“…Most studies that have compared the sensory profiles of different cultures have been conducted in Europe or the Americas (4)(5)(6)(7). Recently, however, attention has been focused on Asian cultures (8), and it is possible that the differences between the sensory profiles of people from European and Asian countries are greater than the differences between the sensory profiles of people from 2 different European countries or between European and American profiles (2).…”

Section: Introductionmentioning

confidence: 96%

A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels

Yang

Choe

Chung

2012

Food Sci Biotechnol

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This study was conducted to characterize and compare via sensory descriptive analysis the sensory properties of perilla oil products that are processed in different ways (roasted vs. non-roasted) and to perform a cross-cultural comparison of the sensory descriptions of this product set among 3 sensory panels (Korean, Chinese, and American). The Korean, Chinese, and American panelists generated 18, 12, and 16 sensory attributes, respectively, to describe the odor of the products. The Korean panel generated more attributes than the Chinese and American panels. Panelists from the 3 different regions used descriptors that were related to their individual experiences or cultural backgrounds and the odor attributes of American panelists were included references to nonfood products. These results show that culture and familiarity affect the perception of sensory attributes and the description of this product set.

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Multivariate Analysis of Conventional Profiling Data: A Comparison of a British and a Norwegian Trained Panel

Cited by 8 publications

References 5 publications

Cross‐Cultural Comparisons among the Sensory Characteristics of Fermented Soybean Using Korean and Japanese Descriptive Analysis Panels

Cross‐Cultural Comparisons among the Sensory Characteristics of Fermented Soybean Using Korean and Japanese Descriptive Analysis Panels

Training Effects on Performance of Descriptive Panelists

A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels

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