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Garitta L.,Instituto Superior Experimental Of Tecnologia Alimentaria Iseta | Langohr K.,Polytechnic University of Catalonia | Gomez G.,Polytechnic University of Catalonia | Hough G.,Instituto Superior Experimental Of Tecnologia Alimentaria Iseta | Beeren C.,Leatherhead Food Research
Food Quality and Preference | Year: 2015

In the present work we applied interval-censored survival analysis techniques to estimate sensory cut-off points based on consumer's decision to accept or reject food products taking into account the inherent variability in sensory measurements. We compared the values obtained using this survival analysis methodology with those obtained by applying a previous regression based method. Cut-off point (COP) estimations were made for acid flavor in yogurt, strawberry flavor in a strawberry flavored drink and appearance quality index in broccoli. For two of these products the regression based cut-off points were unrealistic, and would lead to much too conservative COP's, leading to unnecessary rejection of samples in quality control inspections or very short shelf-lives. For one of the products (strawberry flavored drink), the survival and regression-based COP's were comparable. The survival analysis methodology is recommended for estimating sensory cut-off points in food products. © 2015 Elsevier Ltd.


Garitta L.,Instituto Superior Experimental Of Tecnologia Alimentaria Iseta | Garitta L.,CONICET | Hough G.,Instituto Superior Experimental Of Tecnologia Alimentaria Iseta | Chaves A.,CONICET
Food Quality and Preference | Year: 2013

The objectives of the present work were: (a) define the critical attribute of broccoli from a consumers' perspective and (b) for broccoli compare the trained panel sensory evaluation of real products versus the sensory evaluation of the corresponding digital photographs. A panel of broccoli consumers evaluated appearance, aroma and flavor acceptability of broccoli with different storage times. Appearance acceptability was the only attribute where there were significant differences between storage times. Thus appearance was the critical attribute as evaluated by consumers. A panel of assessors measured the appearance of broccoli samples with different storage times using the quality scoring method (QSM). A month after having measured the real product the same assessors measured the appearance of digital photographs of the same samples using the QSM. Analysis of variance showed that there were no significant differences between evaluations of the real broccoli and the corresponding photograph. © 2013 Elsevier Ltd.

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