engleski

Sequential Tests in Sensory Analysis

All food products (like cereals) are daily sensory examined. Sensory evaluation is an adequate measure of quality only if it is performed with a trained panel and definite methods. Selection of a trainee on a panel used the ISO-methodology, which include usage of the sequential tests. Sequential tests are a means to economize the number of evaluations (as much as 50%) required to draw a conclusion, for example, acceptance vs. rejection of a trainee on a panel. Tests are very practical and efficient because they take into consideration the possibility that the evidence derived from the first few evaluations may be quite sufficient to draw a conclusion. Evaluations are conducted according to the procedure appropriate for the chosen method and the results of each completed test are entered into a graph in which three regions are identified: the acceptance region, the rejection region and the continue testing region. Testing continue until a point touches or crosses one of the lines bordering the region of indecision. The objective of this work was to show how in the simply way, with minimum number of the evaluations, may be reached a decision of acceptance or rejection of a trainee on a panel may be reached.

sequential analysis

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