Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis

Autores
Rodriguez, Maria Marcela; López Osornio, M.; Hough, Guillermo
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In many occasions descriptive analysis consists of product-specific training where the samples to be measured are used during the training. Towards the end of the training period it is common practice to present these samples and reach a consensus on their profiles, which we have called Training Consensus Profiles (TCP). Following the TCP, the samples are scored by each assessor and the results are statistically analysed to obtain statistical profiles. The objective of the present work was to compare the TCP with the statistical profiles in samples from three different food categories: fernet (an herb-based alcoholic drink), mayonnaise, and spaghetti. General Procrustes analysis showed that the TCP and statistical profiles were similar. A case is made, that if this type of training and measurement are to be followed, the statistical measuring stage could be left aside, directly reporting the results obtained from the TCP. Advantages and limitations on reporting these TCP profiles are discussed.
Fil: Rodriguez, Maria Marcela. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: López Osornio, M.. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina
Fil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina
Materia
Sensory Evaluation
Descriptive Tests
Consensus
Fernet
Mayonnaise
Spaghetti
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/33342
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysisRodriguez, Maria MarcelaLópez Osornio, M.Hough, GuillermoSensory EvaluationDescriptive TestsConsensusFernetMayonnaiseSpaghettihttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In many occasions descriptive analysis consists of product-specific training where the samples to be measured are used during the training. Towards the end of the training period it is common practice to present these samples and reach a consensus on their profiles, which we have called Training Consensus Profiles (TCP). Following the TCP, the samples are scored by each assessor and the results are statistically analysed to obtain statistical profiles. The objective of the present work was to compare the TCP with the statistical profiles in samples from three different food categories: fernet (an herb-based alcoholic drink), mayonnaise, and spaghetti. General Procrustes analysis showed that the TCP and statistical profiles were similar. A case is made, that if this type of training and measurement are to be followed, the statistical measuring stage could be left aside, directly reporting the results obtained from the TCP. Advantages and limitations on reporting these TCP profiles are discussed.Fil: Rodriguez, Maria Marcela. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: López Osornio, M.. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; ArgentinaFil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; ArgentinaAkademiai Kiado2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/33342Hough, Guillermo; López Osornio, M.; Rodriguez, Maria Marcela; Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis; Akademiai Kiado; Acta Alimentaria (Budapest); 43; 1; 1-2014; 61-750139-30061588-2535CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1556/AAlim.43.2014.1.7info:eu-repo/semantics/altIdentifier/url/http://akademiai.com/doi/abs/10.1556/AAlim.43.2014.1.7info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:09:06Zoai:ri.conicet.gov.ar:11336/33342instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:09:07.109CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis
title Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis
spellingShingle Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis
Rodriguez, Maria Marcela
Sensory Evaluation
Descriptive Tests
Consensus
Fernet
Mayonnaise
Spaghetti
title_short Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis
title_full Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis
title_fullStr Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis
title_full_unstemmed Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis
title_sort Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis
dc.creator.none.fl_str_mv Rodriguez, Maria Marcela
López Osornio, M.
Hough, Guillermo
author Rodriguez, Maria Marcela
author_facet Rodriguez, Maria Marcela
López Osornio, M.
Hough, Guillermo
author_role author
author2 López Osornio, M.
Hough, Guillermo
author2_role author
author
dc.subject.none.fl_str_mv Sensory Evaluation
Descriptive Tests
Consensus
Fernet
Mayonnaise
Spaghetti
topic Sensory Evaluation
Descriptive Tests
Consensus
Fernet
Mayonnaise
Spaghetti
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In many occasions descriptive analysis consists of product-specific training where the samples to be measured are used during the training. Towards the end of the training period it is common practice to present these samples and reach a consensus on their profiles, which we have called Training Consensus Profiles (TCP). Following the TCP, the samples are scored by each assessor and the results are statistically analysed to obtain statistical profiles. The objective of the present work was to compare the TCP with the statistical profiles in samples from three different food categories: fernet (an herb-based alcoholic drink), mayonnaise, and spaghetti. General Procrustes analysis showed that the TCP and statistical profiles were similar. A case is made, that if this type of training and measurement are to be followed, the statistical measuring stage could be left aside, directly reporting the results obtained from the TCP. Advantages and limitations on reporting these TCP profiles are discussed.
Fil: Rodriguez, Maria Marcela. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: López Osornio, M.. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina
Fil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina
description In many occasions descriptive analysis consists of product-specific training where the samples to be measured are used during the training. Towards the end of the training period it is common practice to present these samples and reach a consensus on their profiles, which we have called Training Consensus Profiles (TCP). Following the TCP, the samples are scored by each assessor and the results are statistically analysed to obtain statistical profiles. The objective of the present work was to compare the TCP with the statistical profiles in samples from three different food categories: fernet (an herb-based alcoholic drink), mayonnaise, and spaghetti. General Procrustes analysis showed that the TCP and statistical profiles were similar. A case is made, that if this type of training and measurement are to be followed, the statistical measuring stage could be left aside, directly reporting the results obtained from the TCP. Advantages and limitations on reporting these TCP profiles are discussed.
publishDate 2014
dc.date.none.fl_str_mv 2014-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/33342
Hough, Guillermo; López Osornio, M.; Rodriguez, Maria Marcela; Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis; Akademiai Kiado; Acta Alimentaria (Budapest); 43; 1; 1-2014; 61-75
0139-3006
1588-2535
CONICET Digital
CONICET
url http://hdl.handle.net/11336/33342
identifier_str_mv Hough, Guillermo; López Osornio, M.; Rodriguez, Maria Marcela; Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis; Akademiai Kiado; Acta Alimentaria (Budapest); 43; 1; 1-2014; 61-75
0139-3006
1588-2535
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1556/AAlim.43.2014.1.7
info:eu-repo/semantics/altIdentifier/url/http://akademiai.com/doi/abs/10.1556/AAlim.43.2014.1.7
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Akademiai Kiado
publisher.none.fl_str_mv Akademiai Kiado
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846781430465560576
score 12.982451

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