Analisis Sensorial Por El Metodo Del Anova

Chemometrics and Intelligent Laboratory Systems 72 (2004) 253 – 257 www.elsevier.com/locate/chemolab

Analysis of sensory data of different food products by ANOVA
´ T. Kuti a, A. Hegyi a, S. Kemeny b,*
a b

´ ´ Campden and Chorleywood Food Industry Development Institute Hungary, Szallas u. 21, H-1107 Budapest, Hungary Department of Chemical Engineering, Budapest University of Technology andEconomics, H-1521 Budapest, Hungary Received 21 November 2003; received in revised form 27 January 2004; accepted 30 January 2004 Available online 2 April 2004

Abstract The aim of the research was to determine the correct way of the evaluation arising from sensory benchmarking, to measure the performance and reliability of the assessors, and to decide whether there is any difference betweenthe different types of sensory methods. Two new techniques, the sensory benchmarking and sensory benchmarking with visual aids, were used with three replications and five assessors. These two methods were compared to that by prescribed in the Hungarian standard. The applied statistical method was random effects ANOVA, in the way as a standard Gauge R&R analysis is performed. The example used was theevaluation of colour of frozen peas. The data showed normal distribution, which was very a surprising discovery of the research, since according to professional technical literature they (being marks on an ordinal scale) are not supposed to be close to the normal distribution. However, this fact allowed using ANOVA for evaluation. The other result of the research related to comparison of themethods said that the sensory benchmarking method combined with visual aids showed more precise and reliable results. The reliability of the methods depends more on the training of the assessors rather than the number of the assessors. D 2004 Elsevier B.V. All rights reserved.
Keywords: Sensory evaluation; Gauge R&R analysis; ANOVA; Sensory benchmarking; Food quality assessment

1. IntroductionSensory analysis is the identification, scientific measurement, analysis and interpretation of the properties of a product, as they are perceived through the five senses of sight, smell, taste, touch and hearing [1]. The sensory properties of food are extremely important in addition to chemical and microbiological parameters, because these properties determine consumer acceptance. This is why sensorytests are essential in terms of quality. At the present time Hungarian companies use solely the method of the Hungarian standard to check the uniformity of food quality, but this technique is not applicable to the product range on the market and is insufficiently detailed. Campden and Chorleywood Food Industry Development
* Corresponding author. Postal address: Muegyetem rakpart 3, H-1111 ¨Budapest, Hungary. Tel.: +36-1-463-2209; fax: +36-1-463-3197. E-mail addresses: campden@campdenkht.com (T. Kuti), campden@campdenkht.com (A. Hegyi), kemeny@mail.bme.hu ´ (S. Kemeny). 0169-7439/$ - see front matter D 2004 Elsevier B.V. All rights reserved. doi:10.1016/j.chemolab.2004.01.020

Institute Hungary has further developed a new sensory quality assessment method, sensory benchmarking, whichwas originally developed by CCFRA that provides a quick, objective and accurate method for the evaluation of the sensory properties of foods [2]. The aim of the research was to determine the correct way of the evaluation arising from sensory benchmarking, to measure the performance and reliability of the assessors, and to characterize the abilities of the different types of sensory methods.

2.Experimental The following sensory methods were involved into experiments: ´ Traditional sensory method: MEMSZ 1483-72 [3]. New quality assessment method: sensory benchmarking.  New quality assessment method with visual aids: sensory benchmarking with visual aids.
 

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T. Kuti et al. / Chemometrics and Intelligent Laboratory Systems 72 (2004) 253–257

Table 1 ANOVA results for the...