24 October 2019

Sensory analysis, Part 2: Panel validation and data processing

Statistically significant | This second contribution to sensory analysis in the beverage industry focusses on relevant factors and requirements that have to be taken into consideration and applied in order to obtain statistically significant results. In accordance with the test concept of the analysis method, the particular taster panel has to be evaluated. An effective method is set out by way of example. This is used to verify the robustness of sensory data collected and to map the range of sensory attributes of a product.

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