A technique for comparing judges' performance in sensory tests

Publisher Website
Google Scholar
Abstract
Summary: The scores awarded by a judge when assessing several sensory characteristics of a food sample may be considered as the co‐ordinates of the sample in multi‐dimensional space. When several samples are scored, each judge produces his own spatial configuration. A method of fitting several such configurations together, by centralization, dilation and rotation, resulting in a measure of residual inconsistency, is described and applied to a set of data obtained during the course of investigations into the carcass quality of beef. The results are discussed from the standpoint of the application of the technique in choosing and training potential members of sensory panels.