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HOMEWORK II STATISTICAL METHODS IN SENSORY EVALUATION References Meilgaard, M., Civille, G., and Carr, T. 2007. Sensory Evaluation Techniques, 4th...

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HOMEWORK II STATISTICAL METHODS IN SENSORY EVALUATION References Meilgaard, M., Civille, G.V., and Carr, T.B. 2007. Sensory Evaluation Techniques , 4th ed., CRC Press, Inc., Boca Ratan, FL., Chapter 5 Measuring Responses Chapter 7, Simple Ranking Test: Friedman Analysis, p. 113-117 Chapter 13 Basic Statistical Methods Laboratory Objectives 1* To apply knowledge of statistical procedures to data from sensory tests. 2* To develop skills in communicating results of sensory tests. HOMEWORK II ASSIGNMENT (25 Points) The following are calculations and discussion questions. 1. Ranking data(10 points): The company wishes to determine if substitution of an alternative sweetener for sucrose changes the sweetness perception of a fruit drink. A ranking test was used to compare the sweetness of the drinks made using four different sweetening agents (A = sugar; B = aspartame; C = acesulfame K; D = Fructose). The higher rank score indicates higher sweetness perception. Eight judges ranked the four drinks. The ranks given the samples by the judges are shown below. Samples Judges A B C D 1 4 2 1 3 2 4 3 1 2 3 3 1 2 4 4 3 2 1 4 5 4 1 2 3 6 4 3 1 2 7 4 2 1 3 8 4 1 2 3 Total 30 15 11 24 Mean 3.75 1.875 1.375 3.00 1* Calculate the mean rank value for each sample. What does that tell you? Would you make decisions about a substitution based on only this information? Why or why not? For the first column. This value is not enough to make any decision 2* Identify the project objective and the test objective for this study. See page 3 in Chapter 1 for more information about what a project objective and a test objective are and how they differ.
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3* Analyze the results using Friedman’s Test, following the example in the book (p. 113). NOTE: after the equation on p. 115, the book has an error. You are to go to Table 17.5 (not 7.5). 4* What do the results mean in relation to the test and project objectives. What advice would you give the company management regarding the course of action to take? 5* What statistical risks are involved in the decision you made? How could you improve the sensitivity of this experiment? 2. Score data (10 points): A category scale was used to determine if there was a difference in bitterness in cheddar cheese made using three different milk coagulating enzymes. Samples of cheese from each treatment were coded and presented to 12 judges for evaluation. The order in which the three samples were tasted was balanced so that each possible order was used twice: ABC, ACB, BAC, BCA, CAB, CBA. Ratings assigned by the judges were given numerical values, ranging from 0 points for “not bitter” to 5 points for “extremely bitter”. The results are shown in the following table. Cheese Samples Judges A B C Total 1 3 0 1 4 2 2 2 2 6 3 3 1 2 6 4 1 1 0 2 5 3 1 3 7 6 2 1 1 4 7 3 2 2 7 8 2 0 1 3 9 3 1 2 6 10 4 2 3 9 11 1 1 0 2 12 2 2 2 6 Total 29 14 19 Mean 2.42 1.17 1.58 Standard Deviation 0.90 0.72 1.00 6* Plot the data for all panelists on one graph, with bitterness intensity on the y-axis and sample description on the x-axis. You should have 12 lines, each representing one judge. What does the graph suggest about the products? About the panelists?
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