انجمن کنترل کیفیت ویژگی های حسی کالا
and Quality Control
مدیر وبلاگ : علی رضا بدل توانا
ادامه از قسمت دوم
Gustation: The sense of taste.
Hedonic rating: A technique to measure the degree of liking for a product by untrained assessors.
Home use testing (HUT): Testing in which consumers assess products in their own home.
Informed consent: The assessors giving their voluntary, duress-free consent to participate in a test, after being fully informed of the test nature, purpose, protocol, procedures and associated risks of participation.
Intensity (perceived): Perceived strength of a stimulus.
Just-about-right (JAR) scales: A category scale used to measure the subjective response to the perceived intensity of an attribute.
Kinaesthesis: The perception of muscular body movements.
Labelled magnitude scale (LMS): A category-ratio scale that measures perceived intensity.
Latin Square: A tool used to create balance in an experimental design.
Line scale: A continuous horizontal or vertical straight line that may be plain (unstructured) or have marks (structured).
Magnitude estimation: A ratio scaling technique in which the perceived intensity of an attribute is determined by comparison to the rating given to a reference (modulus) or the preceding sample.
Magnitude matching: See cross-modal scaling.
Modulus: A sample/stimulus with a preassigned value against which the perceived intensity of other samples can be compared.
Monadic: An experimental design in which only one sample is presented individually to each assessor during a test.
Mouth-feel: Tactile sensation perceived in the oral cavity, e.g. astringency,oily.
Multimodal perception: The integration of signals from different sensory modalities.
Nonparametric tests: Statistical tests that do not make assumptions about the underlying distribution of the population or nature of the scales used to collect the data.
Odour: See aroma.
Olfaction: The sense of smell.
Paired comparison test: An attribute-specific discrimination test in which assessors determine which of two samples has the greatest perceived intensity of a specified attribute.
Paired preference test: A test in which untrained assessors identify which of two samples they prefer.
Panel: A group of assessors selected to take part in a test.
Palate cleanser: A bland food or beverage used to clear the mouth and allow sensory receptors to recover between product assessments. It can also be a time period left between samples.
Panel – consumer: A group of consumers taking part in a consumer test.
Panel leader: A trained sensory professional who is able to train a panel of assessors to generate consistent and reliable data.
Panel – sensory: A group of assessors trained to make objective sensory judgements.
Parametric tests: Statistical tests that assume that the data from the underlying populations is normally distributed.
Preference mapping: A range of multivariate techniques that illustrate, using perceptual maps, the relationship between products, their sensory attributes and consumer liking.
Principal component analysis: A data reduction technique that simplifies the visualisation of products and their attributes by representing the relationship between the original attributes on a smaller number of new variables (principle components).
ادامه در قسمت چهارم
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