Kvasny Prum. 2018; 64(1): 14-20 | DOI: 10.18832/kp201803

Methods of Evaluating of Sensory Assessors - Part 1Peer-reviewed article

Pavel ČEJKA, Jana OLŠOVSKÁ, Karel ŠTĚRBA, Martin SLABÝ, Tomáš VRZAL
RIBM Plc, Lípová 15, CZ 120 44 Praha 2, Czech Republic
VÚPS, a. s., Lípová 15, 120 44 Praha 2

The precission and repeatability of sensory analysis is influenced by a number of physiological, psychological and genetic factors. These can be largely eliminated by appropriate selection of the assessors through their regular evaluation. Therefore, assays have been developed to define the divergence of assessor ratings from the rest of the tasting committee. This makes it possible to recognize the area that needs to be focused on in the training of assessors. The article presents specific examples of calculations to determine the degree of conformity among assessors using the ANOVA method and other statistical methods.

Keywords: beer, sensory analysis, sensory assessor, testing

Received: November 16, 2017; Accepted: December 15, 2017; Published: February 15, 2018 

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