انجمن کنترل کیفیت ویژگی های حسی کالا
and Quality Control
مدیر وبلاگ : علی رضا بدل توانا
ادامه از قسمت سوم:
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).
Quantitative Descriptive Analysis® (QDA®): A descriptive analysis technique in which a trained sensory panel assess a full range of sensory characteristics by generating an agreed list of attributes and individually rating perceived intensity on line scales.
Quantitative flavour profiling (QFP): A descriptive analysis technique in which flavour characteristics are assessed by a trained sensory panel using selected terms from a predefined lexicon.
Randomisation: A tool to remove bias from experiments.
Ranking: A technique in which three or more products are placed in order of perceived intensity of an attribute or preference.
Rank-rating: A technique in which all samples in a set are first ranked in order of perceived intensity and then rated for perceived intensity.
Rating: Assigning a measure to a perception.
Ratio scale: A scale that has a true zero and on which ratings are proportional to one another.
Reference: A sample or stimulus against which comparisons are made, or a sample representing the nature and/or intensity of sensory attribute(s).
Relative scale: A scale in which the intensity range represented by the scale is related only to the attributes and products being assessed.
Response surface methodology: Experimental approach that allows the simultaneous impact of two or more variables to be studied.
R index: A data analysis technique used to calculate the degree of discrimination between two samples.
Same–different test: A discrimination test in which assessors determine if pairs of samples are the ‘same’ or ‘different’.
Screening: The process of selecting assessors to take part in a test.
Sensitivity: The ability to detect, identify or distinguish stimuli.
Sensory fatigue: A decline in capability of the sensory system due to excessive stimulation or testing.
Sensory space: The perceptual range covered by a sample set.
Sequential monadic: An experimental design in which samples are individually presented one after another.
Somesthesis: The perception of tactile sensations including temperature, pressure and pain.
Spectrum™ method: A descriptive analysis technique in which a highly trained sensory panel assess a full range of sensory characteristics using a predefined, standardised lexicon.
Suppression: The presence of one stimulus decreases the perceived intensity of another.
Synergy: The perceived intensity of multiple stimuli is greater than the sum of the individual perceived intensities.
Temporal dominance of sensation (TDS): A technique in which trained assessors rate the perceived intensity of dominant attributes to track dominance of sensation for multiple attributes over time.
Texture: The rheological, structural and geometrical properties of products perceived using tactile, visual and auditory sense organs.
Texture Profiling®: A descriptive analysis technique in which, a trained sensory panel assess texture and mouth-feel properties of foods using a predefined lexicon and standardised protocol.
Time intensity: A technique used to measure dynamic changes in sensation over time.
Triangle test: A discrimination test for overall difference in which assessors judge which of three samples is different. Two samples are the same.
Universal scale: A scale that covers the full range of sensations that occur across all product classes. It is an absolute scale by definition.
Visual analogue scale: Alternative name for a line scale.
Williams Latin Square: An experimental design in which all samples are presented in each presentation position and, before and after every other sample, an equal number of times.
نوع مطلب : واژگان و اصطلاحات ضروری در ارزیابی حسی،
برچسب ها :
لینک های مرتبط :