انجمن کنترل کیفیت ویژگی های حسی کالا
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and Quality Control
مدیر وبلاگ : علی رضا بدل توانا
قسمت اول :
این مطالب از کتاب فارسی « راهنمای کاربردی ارزیابی حسی کالا» بر گرفته شده است و در چند قسمت یه عنوان مرجع خدمتتان ارائه می گردد. توضیحات کامل برای مفاهیم این موارد در کتاب مذکور آورده شده است
Absolute scale: A scale in which the intensity range represented by the scale is equivalent in strength across different studies.
Acceptability/acceptance test: A test to measure the degree to which a product is liked and/or favourable to consumers.
Action standard: The criteria that must be met in order to take a course of action.
Adaptation: A decrease over time in the responsiveness of the sensory system to a constant stimulus.
Affective test: A test to measure subjective consumer response.
2 Alternative force-choice test (2AFC): An attribute-specific discrimination test in which assessors determine which of two samples has the greatest perceived intensity of a specified attribute. (Also known as a paired comparison test).
3 Alternative force-choice test (3AFC): An attribute-specific discrimination test in which assessors determine which of three samples has the greatest perceived intensity of a specified attribute. Two samples are the same.
Analysis of variance (ANOVA): A parametric statistical technique used to investigate the sources of variation in a data set. Typically used in sensory testing to investigate variation due to samples, assessors and other experimental variables.
Anchors: A point on a scale and/or a physical reference against which comparative judgements are made.
‘A’ ‘not-A’ test: A discrimination test for overall difference in which assessors determine if a sample is either ‘A’ or ‘not A’. Assessors are familiarized with both products before they participate in the test.
Aroma: The sensation produced when volatile compounds stimulate olfactory receptors in the nasal cavity.
Assessor: The individual, sensory panellist, consumer, respondent, subject, and so on, giving a response.
Attribute: A qualitative sensory characteristic of a product/stimulus.
Attribute diagnostic test: A technique used in a consumer test to help understand the sensory basis of acceptance or liking.
Balanced: A sample presentation order in which each sample occurs in each serving order position an equal number of times. See also Williams Latin Square.
Bipolar scale: A scale that runs from one sensory characteristic to another rather than low to high intensity of one characteristic.
Blocks: Subsets of the experimental design. These can be either samples, assessors or other design factors.
Calibration: The practice of aligning sensory assessors to produce similar results carried out during the training phase.
Carrier: A material with which a stimulus is normally consumed or used, but is not itself assessed, e.g. bread is a carrier for butter; skin is a carrier for fragrance.
Category-ratio scale: A ratio scale with categories of response identified at measured points. (See also labelled magnitude scale.)
Category scale: A scale of discrete response alternatives. The perceptual interval between each response is not necessarily equal and must be analysed using nonparametric statistics.
Category-specific scale: A scale with a perceived intensity range that covers a category/product class.
Central location testing (CLT): Testing in which assessors come to one location to take part.
Chemesthesis: The perception of trigeminal stimulation such as irritation, tingling and cooling initiated via chemical stimulation of sensory receptors.
Cluster analysis: A group of data analysis techniques which group objects (e.g. products or assessors) into homogenous subsets based on a number of measured attributes.
ادامه در قسمت دوم
نوع مطلب : واژگان و اصطلاحات ضروری در ارزیابی حسی،
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