Use of Multiple Standards to Define Sensory Characteristics for Descriptive Analysis: Aspects of Concept Formation

Abstract

ABSTRACT As a standardization procedure for judges, prior to descriptive analysis, a set of standards gave superior concept alignment to a single standard in the definition of a given beverage descriptor. Some of the standards defined stimuli which were to be included in the concept of the beverage flavor while others defined stimuli which were sufficiently different not to be included. Multiple rather than single standards might be suitable reference samples to define sensory characteristics for descriptive analysis.