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Author
Jędryka Tadeusz
Title
Wpływ sposobu prowadzenia badań na wyniki ocen sensorycznych
The Effect of the Assessing Method on the Results of Sensory Analyses
Source
Zeszyty Naukowe / Akademia Ekonomiczna w Krakowie, 2006, nr 718, s. 91-98, bibliogr. 9 poz.
Keyword
Towaroznawstwo przemysłowe, Ocena wyrobów, Towaroznawstwo, Analiza sensoryczna, Metodologia badań, Metody oceny produktu
Industrial commodities, Evaluation of products, Commodity science, Sensory analysis, Research methodology, Product assessment methods
Note
summ.
Abstract
W artykule omówiono badania z zastosowaniem dwóch najczęścej używanych metod oceny: 9-stopniowej skali werbalnej (W) oraz 100 mm skali liniowej (L).

The results of sensory analyses are affected by many psychophysical and psychological factors. The chief panelist should know these factors and the ways to avoid the effects of their actions distorting the results of sensory analyses. Three of them, i.e. the hallo effect, the contrast effect and the group effect appear when panelists are given a group of samples which are assessed at the same time. Perhaps the best way to eliminate wholly the influence of these effects would be to assess each of the analysed objects not in a group but at different panel sessions. The experiment consisted in assessing all the samples together and each one separately. It was found that when assessing each sample separately the results were much worse (original abstract).
Accessibility
The Main Library of the Cracow University of Economics
The Library of Warsaw School of Economics
The Main Library of Poznań University of Economics and Business
The Main Library of the Wroclaw University of Economics
Full text
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Bibliography
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  1. Brzeziński J., Elementy metodologii badań psychologicznych, PWN, Warszawa 1984.
  2. Brzeziński J., Stachowski R., Zastosowanie analizy wariancji w eksperymentalnych badaniach psychologicznych, PWN, Warszawa 1984.
  3. Czermiński J., Iwasiewicz A., Paszek Z., Sikorski A., Statistical Methods in Applied Chemistry, PWN, Elsevier-Warszawa-New York 1990.
  4. ISO 5495:1983. Sensory analysis. Methodology. Paired comparison test.
  5. Jędryka T., Metody sensoryczne, Wydawnictwo AE w Krakowie, Kraków 2001.
  6. "Journal of Food Science", 1980-2004, vol. 45-69.
  7. PN-ISO 6658:1998. Analiza sensoryczna. Metodologia. Wytyczne ogólne.
  8. PN-IS0 4121:1998. Analiza sensoryczna. Metodologia. Ocena produktów żywnościowych przy użyciu metod skalowania.
  9. PN-ISO 3972:1998. Analiza sensoryczna. Metodologia. Metody sprawdzania wrażliwości smakowej.
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ISSN
0208-7944
Language
pol
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