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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/33342
Ver los metadatos del registro completo
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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 Técnicas2025-09-29T09:40:28Zoai: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:34982025-09-29 09:40:29.229CONICET 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 |
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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 |
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13.070432 |