February 12/Kawasaki, Japan/Technology Business Journal -- "The food kansei model (Ikeda et al., 2004) has been modified to integrate differences in personal attributes between in-house expert sensory assessors and consumer panels for sensory evaluation in the food industry. Three selection tests for expert sensory assessors revealed that the percentage of questions answered correctly on the tests had not significantly changed over the last three decades," scientists writing in the journal Food Science and Technology Research report.
"Several characteristics of the expert sensory assessors as a surrogate consumer panel have been identified through four sensory tests for comparing the assessors. Applying correspondence analysis to the results of a questionnaire survey on the level of understanding sensory descriptors was found effective to investigate the differences and similarities in personal attributes between the expert sensory assessors and consumer panel," wrote R. Ueda and colleagues, Ajinomoto Co. Inc.
The researchers concluded, "The modified food kansei model provides a practical path diagram to further investigate the effects of cognitive factors on sensory scores using structural equation modeling."
Ueda and colleagues published their study in Food Science and Technology Research ("Modified Food Kansei Model go Integrate Differences in Personal Attributes between In-house Expert Sensory Assessors and Consumer Panels." Food Science and Technology Research, 2008;14(5):445-456).
Additional information can be obtained by contacting R. Ueda, Ajinomoto Co. Inc., Kawasaki Ku, 1-1 Suzuki Cho, Kawasaki, Kanagawa 2108681, Japan.
From the February 16, 2009, Prepared Foods E-dition