Special designs of popularity tests, consumer preferences of coffee beverages
In my work, the balanced incomplete block (BIB) design, common in sensory analysis, but rarely used in product development or the design of experiments, is presented, with the examples of coffee beverages made of different coffee blends. It is a common feature of product development that a large num...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Budapest
2016
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| Sorozat: | Élelmiszervizsgálati közlemények
62 No. 3 |
| Kulcsszavak: | Fogyasztói magatartás - kávé - mérés |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/79095 |
| Tartalmi kivonat: | In my work, the balanced incomplete block (BIB) design, common in sensory analysis, but rarely used in product development or the design of experiments, is presented, with the examples of coffee beverages made of different coffee blends. It is a common feature of product development that a large number of consumer assessments (more than sixty assessments per target group, per cell) have to be performed simultaneously regarding many products (more than 6), however the limitations of this are discussed extensively in the literature. So, the reliability of the tests is significantly distorted by sensory fatigue, excessive mental strain and loss of motivation of the assessor, however, these factors can be avoided by developing the appropriate experimental design. One of the major advantages of the BIB design is that only a small portion of the samples (no more than six) are evaluated by the assessors, however, the nature of the result obtained after summarizing and analyzing the assessments is completely in line with the value which would have been obtained if every sample had been assessed by each assessor. Because of the complex nature of the coffee beverages and their fastchanging sensory characteristics, only a total of 4 samples of the 10 different coffee beverages involved in the test were evaluated by each assessor. |
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| Terjedelem/Fizikai jellemzők: | 1152-1159 |
| ISSN: | 0422-9576 |