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انجمن کنترل کیفیت ویژگی های حسی کالا - فرهنگ لغات، عبارات و اصطلاحات قسمت دوم
 
انجمن کنترل کیفیت ویژگی های حسی کالا
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درباره وبلاگ


Sensory Evaluation
and Quality Control
Phone:09177117925
09174567925

مدیر وبلاگ : علی رضا بدل توانا
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ادامه از قسمت اول:

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.

Conjoint analysis: A data analysis technique used to determine the relative impact of product attributes on perception, e.g. liking or purchase intent.

Consensus profiling: A descriptive analysis technique in which assessors work as a group to identify qualitative sensory characteristics of a product and produce a single quantitative measure of intensity for each characteristic.

Cross-modal scaling: A technique in which the perceived intensities of stimuli in one modality are matched to the perceived intensity of stimuli in another modality.

Descriptive analysis: A technique for qualitatively and/or quantitatively measuring the sensory characteristics of products.

Difference from control profiling: A descriptive analysis technique typically used in quality programmes in which a trained sensory panel directly measures the difference in perceived intensity of attributes of a test product to those of a reference/control product, using a degreeof-difference scale.

Difference from control test: A discrimination test for overall difference in which assessors determine if a difference exists between one or more samples and a control sample, and rate the degree of difference between the sample(s) and the control.

Discrimination tests: A range of techniques used to determine if a difference (or similarity) exists between two or more samples.

Discussion guide: The guide used to structure and moderate the discussion in a focus group.

Dummy sample: The first sample in a consumer test, the results from which are discounted.

Dumping: The response bias of incorrectly assigning perceptions of attributes that are absent on the ballot to attributes present on the ballot.

Duo-trio test: A discrimination test for overall difference in which assessors are asked to judge which of two samples is the same or different from a reference sample.

Enhancement: The presence of one stimulus increases the perceived intensity of another. Enhancement is also defined by some as being an ‘improvement’ through an increase in intensity and/or liking.

Ethics committee (Ethical Review Committee): A recognised independent committee that determines if trials involving human subjects are ethical.

Ethnography: The study of human social and cultural behavior through direct observation.

Flash profiling: A rapid, quantitative descriptive analysis technique in which assessors rank samples for individually generated attributes.

Flavour: The classical definition of flavour is the total of sensations resulting from stimulation of the chemical senses in the oral and nasal cavities, namely taste, olfactory and trigeminal receptors. Flavour is defined by some as also including sensations resulting from stimulation of gustatory, olfactory, tactile, visual and auditory receptors.

Flavor Profiling®: A descriptive analysis technique in which a small, trained sensory panel assess aroma, flavour and mouth-feel using a specific methodology.

Focus group: A technique in which 10–12 consumers generate qualitative information through semistructured discussion, facilitated by a moderator.

Free choice profiling: A quantitative descriptive analysis technique in which untrained assessors rate a sample set for individually generated attributes.

Friedman test: A nonparametric statistical technique used to investigate the sources of variation in a data set.

Generalised procrustes analysis (GPA): A data analysis technique which pretreats the data to adjust for assessor variation prior to principle component analysis (PCA). Typically used to analyse data from flash and free choice profiling.

Gustation: The sense of taste.

ادامه در قسمت سوم





نوع مطلب : واژگان و اصطلاحات ضروری در ارزیابی حسی، 
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لبخندناراحتچشمک
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خندهقهقههخداحافظ
سبزقهرهورا
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