Some Problems in the Design and Statistical Analysis of Taste Tests
| Autor: | E. James Koch, David D. Mason |
|---|---|
| Rok vydání: | 1953 |
| Předmět: |
Statistics and Probability
Property (philosophy) General Immunology and Microbiology Computer science Applied Mathematics Taste (sociology) media_common.quotation_subject Judgement General Medicine Outcome (game theory) General Biochemistry Genetics and Molecular Biology Preference Variety (cybernetics) Objective test Quality (business) General Agricultural and Biological Sciences media_common Cognitive psychology |
| Zdroj: | Biometrics. 9:39 |
| ISSN: | 0006-341X |
| Popis: | Taste tests may be considered as a part of the general classification of subjective tests. For the purpose of this discussion, subjective tests are defined as those tests in which a particular characteristic or property of a material or commodity is scored or otherwise rated by an individual or individuals, with this score or rating being decided upon by judgement. These are contrasted to objective tests, whose outcome, as the name implies, is largely independent of human judgement. It is, of course, appreciated that objective tests are usually a more precise measure of a particular property than are subjective tests, and where possible and feasible, objective tests would be used. However, there are certain characteristics, such as flavor, odor, and most especially, individual preference, for which no satisfactory objective tests are available. Therefore, if one wishes to obtain information on these types of properties, he must be prepared to deal with the problems attendant to subjective tests. We feel that, by paying proper attention to the planning, design and execution of the experiment, that we have generally been able to provide satisfactory answers to the research workers' objectives, relating to these properties. It is the purpose of this discussion to outline, from our experience, some of the major problems and stumbling blocks in the planning and executing of taste test experiments. This experience has been limited in scope in that we have been largely dealing with two types of problems; (1) determining the effect of methods of storage and handling on the flavor and other pertinent quality factors on horticultural crops, and (2) taste preferences as a quality factor in evaluation of variety or selection tests in a plant breeding program. |
| Databáze: | OpenAIRE |
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