H.J.H. MacFie1, N. Bratchell1, Keith Greenhoff2, Lloyd Vallis3
1Institute of Food Research Reading Laboratory Shinfield, Berks, RG2 9AT United Kingdom
2Mobile Sensory Testing Services 54–62 Station Road East Oxted, Surrey, RH8 0PG United Kingdom
329 Austen Road Glastonbury Somerset, BA6 9BD United Kingdom
Tóm tắt
ABSTRACT.The problem of balancing out the effect of order of presentation and the carryover effect of a preceding sample over a series of presentations of the same set of samples is addressed. A series of designs developed by Williams (1949) are used. The method of calculation is given. Tables containing about 50 consumers of each design for presenting from 4 through to 16 samples are given.
Từ khóa
Tài liệu tham khảo
10.1002/jsfa.2740470113
Nute G.R., 1989, Food Acceptability
Sidel J.L., 1985, Sensory Evaluation Practices
Williams E.J., 1949, Experimental designs for the estimation of residual effects of treatments, Austral. J. Sci. Res. Ser. A., 2, 149
