12-4 |
What is the effect of a change in the products training set on the evaluation of a descriptive profile panel? Application on fresh cheeses and apple / pear purees textures |
E. LOESCHER1, J. M. Sieffermann2, R. Kesteloot1, and G. Cuvelier2. (1) Laboratoire Qualité des Aliments, Institut Supérireur d'Agriculture, 41, rue du Port, Lille, 59000, France, (2) Département Science de l'Aliment, Ecole Nationale Supérieure des Industries Agricoles et Alimentaires, 1, avenue des Olympiades, Massy, 91744, France
In descriptive analysis, panels are usually trained on products similar to those evaluated. The question is, is it possible to generalize a panel's experience to other products? The objective of this study was to compare three different panels having been trained on two sets of products. First panel was considered as a reference and trained on both sets. Second panel was trained only on fresh cheeses and third panel only on apple / pear purees. The three panels finally evaluated both products sets on the same descriptors. Reference panel (fifteen judges) generated the fourteen texture descriptors on which the three panels rated products. Training lasted fifteen sessions for reference panel and twelve sessions for the two other panels (eleven judges each). Each panel was trained on all descriptors but with different reference standards. For evaluations, eight fresh cheeses and eight fruit purees were selected. Reference panel evaluated simultaneously both products sets over eight sessions. The two others panels first worked on the products they had been trained on (three sessions), then on the other products set (three more sessions). Data were analysed using Analysis of Variance, Clustering, Principal Components Analysis and Generalised Procustean Analysis to allow comparisons between panels' performances. The three panels had good repeatability and provided appropriate discrimination among products, whatever the evaluated products were. Purees positioning were very similar for all panels, but their evaluations slightly differed for fresh cheeses. It may suggest that purees specific attributes (e.g. "quantity of particles") are easier to transpose than cheeses' ones (e.g. "greasy"). Generalization of a panel's experience to the evaluation of other products seems possible. Nevertheless positioning appears more accurate when panels evaluate the products they previously trained on.
Session 12, Sensory Evaluation: Sensory techniques - Descriptive analysis
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