|Steve Connor (New Zealand)||email@example.com|
Often educators choose examples to demonstrate statistical techniques that are very contrived and not based on real life applications. Sensory evaluation is now a well established practise which uses a rich variety of statistical methods. Sensory evaluation is a process which reinforces the importance of statistical design while being achievable in a laboratory or class setting. It has the advantage of allowing the product to be evaluated to be chosen so that it is relevant and motivating. It can also be completed quickly.
This paper discusses the preference/acceptance type of sensory evaluation and shows the results of an acceptance test conducted by the author. The aim is to find the preferred level of roasting for New Zealand's Whiteheart hazelnut. It is carried out as a multiproduct acceptance test which will determine consumer preference indirectly from the scores. A consumer-type panel is used and responses are on a hedonic scale. An analysis of variance is used as the main statistical process.
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