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dc.contributor.authorAres, Gastón
dc.contributor.authorVarela, Paula
dc.date.accessioned2018-04-18T07:42:58Z
dc.date.available2018-04-18T07:42:58Z
dc.date.created2017-07-25T12:52:01Z
dc.date.issued2017
dc.identifier.citationFood Quality and Preference. 2017, 61 79-86.
dc.identifier.issn0950-3293
dc.identifier.urihttp://hdl.handle.net/11250/2494580
dc.description.abstractSensory evaluation has traditionally been divided into two clearly defined areas: analytical tests, aimed at objectively evaluating the sensory characteristics of products, and hedonic tests, in which consumers evaluate their acceptance/preference. One of the central dogmas of the field has been matching these two types of tests to different types of assessors respectively: selected and trained assessors and regular consumers of the target products. For years, consumers have been regarded as not capable of performing analytical tasks. However, the development of various alternative methods for sensory characterization in the last couple of decades has agitated the debate about the use of untrained assessors for analytical tasks in sensory science. Lately, the line between trained and consumer panels for analytical tests has blurred and is expected to continue to do so. The present opinion paper discusses some of the most relevant issues around the debate of whether consumer or trained assessor panels are appropriate for analytical testing in specific application and provides recommendations for practitioners on this respect.
dc.language.isoeng
dc.subjectSensory evaluation
dc.subjectSensory evaluation;
dc.subjectTrained assessors
dc.subjectSensory characterization
dc.subjectConsumers
dc.titleTrained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionacceptedVersion
dc.subject.nsiVDP::Landbruks- og fiskerifag: 900
dc.subject.nsiVDP::Agriculture and fisheries science: 900
dc.source.pagenumber79-86
dc.source.volume61
dc.source.journalFood Quality and Preference
dc.identifier.doi10.1016/j.foodqual.2016.10.006
dc.identifier.cristin1483029
dc.relation.projectNorges forskningsråd: 262308
dc.relation.projectNofima AS: 201702
cristin.unitcode7543,3,3,0
cristin.unitnameSensorikk, forbruker og innovasjon
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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