Calibrated descriptive analysis stabilizes sensory profiles across panels
Typically, in multivariate analysis, the relationship between products is dependent upon the samples chosen. Once the sensory space is properly defined, products may be removed and inserted without disturbing the underlying sensory dimensions. This powerful approach allows sensory scientists to predict and model product behavior. The objective of this research was to use the Feedback Calibration Method (FCM?) to train and optimize calibrated panels and determine the robustness of the DA profiles in multivariate analysis. Two separate panels, T and U, of 11 assessors each, performed triplicate DA on 20 products that covered the sensory range of the white wine category studied. Both panels used over 70 attributes, based upon the Wine Aroma Wheel, to capture the sensory properties of the wine. These panels demonstrated the stability and robustness of the multivariate sensory space they described. Panel T discriminated 60 of 110 attributes, and Panel U, 40 of 76 attributes, at α=0.05. Their statistical similarity for flavor using NRV was 11.4, which is highly significant. Product profiles from both panels were analyzed by PCA and GPA in a number of combinations that tested the approach. The products profiles could be interchanged between the data sets, and the results were comparable. When a sensory descriptive panel is trained in a product category using calibration standards, the profile data is sufficiently stable to permit ongoing comparison with new profiles added to the multivariate sensory map. This way, a product category library is created that helps in a variety of practical ways. Shelf-life studies can be conducted over long periods of time without fear of drift. Crop years can be compared without physical standards. Product developers can estimate the performance of virtual products, based upon their proposed sensory profile, prior to making physical prototypes.
Findlay, C.J. (2005). Calibrated descriptive analysis stabilizes sensory profiles across panels. In: The Institute of Food Technologists Annual Meeting + Food Expo 2005. Technical program: Sensory Evaluation: Analytical. July 17-20. New Orleans, LA, USA.