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Trained Panel

A group of assessors screened, selected, and trained to evaluate specific sensory attributes consistently and reliably, typically used for descriptive analysis and quality control.

July 20, 2023

Investigating only a subset of paired comparisons after principal component analysis

May 24, 2022

Temporal ranking for characterization and improved discrimination of protein beverages

October 1, 2016

Does data capture device affect sensory descriptive analysis results?

June 7, 2016

Temporal Check-All-That-Apply characterization of Syrah wine

May 17, 2016

Sensory design of protein enriched noodles

May 15, 2016

Evaluating cereal snack bars using dual-attribute time intensity and temporal dominance of sensations as complementary temporal sensory methods

May 15, 2016

A crossover coefficient for quantifying disagreement in product ranks between individual panelists and the panel

January 22, 2016

Number of terms to use in temporal check-all-that-apply studies (TCATA and TCATA Fading) for sensory product characterization by consumers

January 17, 2016

Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products

November 23, 2015

A cost/benefit analysis of consumer CATA and trained descriptive analysis

October 22, 2015

Comparison of TCATA and TDS for dynamic sensory characterization of food products

September 23, 2015

Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

August 25, 2015

Temporal check-all-that-apply characterization of wine finish

August 23, 2015

Meta-attributes in sensory descriptive analysis

August 22, 2015

Does a change in data capture device affect sensory descriptive analysis results?

May 11, 2015

Improved interpretation of TDS and TCATA curves using reference lines

October 14, 2014

Check-All-That-Apply questions

September 17, 2014

Combining highly efficient methods can reduce costs without compromise

September 9, 2014

The future of rapid methodologies for sensory characterization

September 8, 2014

Feedback calibration training improves whisky sensory profiling

August 17, 2014

Temporal methods: A comparative study of four different techniques

July 29, 2014

Temporal Check-All-That-Apply (TCATA): a novel temporal sensory method for characterizing products

May 11, 2014

Interpreting sequential profiling data via animated box-and-whisker plots

August 20, 2013

A preliminary review of multiple group panel tracking via Thurstonian Modeling

August 20, 2013

A preliminary review of multiple group Principal Component Analysis for descriptive sensory data

August 11, 2013

Sensory informed design: An effective clustering of incomplete block consumer data

August 11, 2013

Visualizing temporal sensory data using animated scatterplots, boxplots, and bagplots

October 10, 2012

Communicating Results from Temporal Sensory Studies

September 20, 2012

Designing a consumer liking study using prior sensory information: consumer segments and liking drivers from a study using a designed incomplete block design

July 13, 2012

Sensory Informed Incomplete Block Designs

July 12, 2012

A New Method for Analyzing Time Intensity Curves

July 10, 2012

Temporal Data

June 3, 2012

Sweet and powerful: A two-attribute time intensity study of fruit liqueur / Doux et puissant: Une étude de deux attribut de temps l'intensité de la liqueur de fruits

May 27, 2012

A new method for analyzing time intensity curves based on the gamma distribution

May 24, 2010

Statistical approaches to sensory quality control

July 26, 2009

Segmentation of BIB consumer liking of high-fatigue products: Sensory confirmation of statistical methods

August 12, 2007

Applying enhanced descriptive sensory analysis training: A case study

August 12, 2007

Visualizing micro and macro structures in descriptive sensory training data

March 22, 2007

Feedback calibration: A training method for descriptive panels

September 26, 2006

A system for classifying sensory attributes

August 2, 2006

Enriching sensory and consumer datasets with temporal metadata

April 22, 2006

Use of feedback calibration to reduce the training time for wine panels

August 20, 2005

Setting meaningful attribute targets for feedback training of descriptive panellists

August 20, 2005

Generating, refining, and calibrating targets: comparing the performance of panellists on two white wine panels

July 17, 2005

Calibrated descriptive analysis stabilizes sensory profiles across panels

July 28, 2004

Optimizing the proficiency of wine panels trained using feedback calibration

July 28, 2004

Monitoring calibration of descriptive sensory panels using distance from target measurements

July 25, 2004

Development of a wine style guided by consumer research

July 12, 2004

Optimizing descriptive analysis

July 21, 2003

Feedback calibration: a training method for descriptive panels

July 21, 2003

Suspending continual feedback and its effect on panel performance

June 10, 2000

Temporal attribute discrimination

February 15, 1998

Effective discrimination of meat tenderness using dual attribute time intensity

February 15, 1997

Temporal aspects of perception of juiciness and tenderness of beef

May 15, 1996

Dual attribute time intensity measurements of sweetness and peppermint perception of chewing gum

February 15, 1996

Relationship between sensory time intensity, physiological electromyography and instrumental texture profile analysis measurements of beef tenderness

July 30, 1995

Dual vs. single attribute time-intensity: what can multitasking do for you?

February 15, 1995

The effect of line orientation on the recording of time-intensity perception of sweetener solutions

September 16, 1993

Time intensity methodology for beef tenderness perception

February 21, 1986

Thermomechanical Properties of Beef Muscle