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dc.contributor.author
Rodriguez, Maria Marcela  
dc.contributor.author
López Osornio, M.  
dc.contributor.author
Hough, Guillermo  
dc.date.available
2018-01-15T20:14:11Z  
dc.date.issued
2014-01  
dc.identifier.citation
Hough, Guillermo; López Osornio, M.; Rodriguez, Maria Marcela; Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis; Akademiai Kiado; Acta Alimentaria (Budapest); 43; 1; 1-2014; 61-75  
dc.identifier.issn
0139-3006  
dc.identifier.uri
http://hdl.handle.net/11336/33342  
dc.description.abstract
In many occasions descriptive analysis consists of product-specific training where the samples to be measured are used during the training. Towards the end of the training period it is common practice to present these samples and reach a consensus on their profiles, which we have called Training Consensus Profiles (TCP). Following the TCP, the samples are scored by each assessor and the results are statistically analysed to obtain statistical profiles. The objective of the present work was to compare the TCP with the statistical profiles in samples from three different food categories: fernet (an herb-based alcoholic drink), mayonnaise, and spaghetti. General Procrustes analysis showed that the TCP and statistical profiles were similar. A case is made, that if this type of training and measurement are to be followed, the statistical measuring stage could be left aside, directly reporting the results obtained from the TCP. Advantages and limitations on reporting these TCP profiles are discussed.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Akademiai Kiado  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Sensory Evaluation  
dc.subject
Descriptive Tests  
dc.subject
Consensus  
dc.subject
Fernet  
dc.subject
Mayonnaise  
dc.subject
Spaghetti  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2016-11-23T19:56:11Z  
dc.identifier.eissn
1588-2535  
dc.journal.volume
43  
dc.journal.number
1  
dc.journal.pagination
61-75  
dc.journal.pais
Hungría  
dc.journal.ciudad
Budapest  
dc.description.fil
Fil: Rodriguez, Maria Marcela. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: López Osornio, M.. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina  
dc.description.fil
Fil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina  
dc.journal.title
Acta Alimentaria (Budapest)  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1556/AAlim.43.2014.1.7  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://akademiai.com/doi/abs/10.1556/AAlim.43.2014.1.7