The costs associated with sensory evaluation increase with the number of panelists to be enrolled. Classical power computation can be used to derive the minimal number of subjects of a sensory panel in order to control both type I (α risk) and type II (β risk) errors. However, this power computation requires estimates of the size of the product effect to be sought and of the residual variability of the ANOVA model used. Generally, both product effect size and residual variability are difficult to estimate a priori by the sensory analyst. This work offers estimations of these two parameters thanks to the analysis of hundreds descriptive andhedonic studies collected respectively in two databases, SensoBase and PrefBase. The meta-analysis of t...
Sensory analysis of food products is most often based on scores given by panellists according to a l...
International audienceA reliable panel is required in sensory analysis. The purpose of this paper is...
The recommended number of consumers to be enrolled in a hedonic test comparing several products usua...
The costs associated with sensory evaluation increase with the number of panelists to be enrolled. C...
Le nombre de sujets du panel détermine en grande partie le coût des études descriptives et hédonique...
Le nombre de sujets du panel détermine en grande partie le coût des études descriptives et hédonique...
During a sensory evaluation, trained subjects taste and score products on differentdescriptors in or...
International audienceThis article presents a whole of tools and methods allowing to evaluate the pe...
Sensory assessors determine the result of sensory analysis; therefore, investigation of panel perfor...
Lors d’une épreuve d’analyse sensorielle, des sujets préalablement entrainés dégustent desproduits e...
In this paper the results of trained and untrained sensory panels are compared on five Hungarian com...
International audienceA sensory panel is often used to profile the same type of product with the sam...
In this paper the results of trained and untrained sensory panels are compared on five Hungarian com...
Sensory analysis of food products is most often based on scores given by panellists according to a l...
International audienceA reliable panel is required in sensory analysis. The purpose of this paper is...
The recommended number of consumers to be enrolled in a hedonic test comparing several products usua...
The costs associated with sensory evaluation increase with the number of panelists to be enrolled. C...
Le nombre de sujets du panel détermine en grande partie le coût des études descriptives et hédonique...
Le nombre de sujets du panel détermine en grande partie le coût des études descriptives et hédonique...
During a sensory evaluation, trained subjects taste and score products on differentdescriptors in or...
International audienceThis article presents a whole of tools and methods allowing to evaluate the pe...
Sensory assessors determine the result of sensory analysis; therefore, investigation of panel perfor...
Lors d’une épreuve d’analyse sensorielle, des sujets préalablement entrainés dégustent desproduits e...
In this paper the results of trained and untrained sensory panels are compared on five Hungarian com...
International audienceA sensory panel is often used to profile the same type of product with the sam...
In this paper the results of trained and untrained sensory panels are compared on five Hungarian com...
Sensory analysis of food products is most often based on scores given by panellists according to a l...
International audienceA reliable panel is required in sensory analysis. The purpose of this paper is...
The recommended number of consumers to be enrolled in a hedonic test comparing several products usua...