Assessment of Taste Panelists

DC FieldValueLanguage
dc.contributor.authorGormley, T. R. (Thomas Ronan)-
dc.contributor.authorSherington, J.-
dc.date.accessioned2015-09-09T09:36:33Z-
dc.date.available2015-09-09T09:36:33Z-
dc.date.issued1978-
dc.identifier.citationIrish Journal of Food Science and Technologyen
dc.identifier.urihttp://hdl.handle.net/10197/6985-
dc.description.abstractThe tasting performance of 81 tasters who took part in 58 rank type laboratory taste panels on a range of products was studied by examining correlation coefficients, termed PO correlation coefficients, between personal rank scores and the overall rank score for each panel. The tasters who had the highest PO correlation coefficients over a number of panels can be considered as above average tasters. There was incomplete agreement between the rating of tasters as determined by this method and that obtained by screening the panelists with sweet, sour, salt and bitter solutions.en
dc.language.isoenen
dc.publisherAn Foras TalĂșntaisen
dc.subjectSensory panelen
dc.subjectPanel performanceen
dc.subjectCorrelation coefficientsen
dc.titleAssessment of Taste Panelistsen
dc.typeJournal Articleen
dc.internal.webversionshttp://www.jstor.org/stable/25557952-
dc.statusPeer revieweden
dc.identifier.volume2en
dc.identifier.startpage59en
dc.identifier.endpage66en
dc.neeo.contributorGormley|T. R. (Thomas Ronan)|aut|-
dc.neeo.contributorSherington|J.|aut|-
dc.internal.notesTaste panellists-assessing.pdfen
dc.description.adminDeposited by bulk importen
dc.date.updated2015-08-28T12:11:37.82+01:00en
item.grantfulltextopen-
item.fulltextWith Fulltext-
Appears in Collections:Agriculture and Food Science Research Collection
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