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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Sensometric discriminant testing - comparison of paired comparison test and ranking test
 Švarcová, Karolína ; Antoch, Jaromír (advisor) ; Omelka, Marek (referee)
Sensometric tests are useful for deciding if there exists a perceivable sensory difference between two or more products. The tests can be divided into two main groups - first for determining the existence of a difference based on a known and specified sensory attribute, and second for determination when the variance in the sensory attribute is not known. In this thesis we deal with sensometric tests from the first group and describe the contrast in the statistical approach of a test method that evaluates two samples and a test method evaluating more samples at once. Particularly, within the paired comparison test the calculations are based on the binomial distribution, whereas for the ranking test, statistical methods working with the ranks of random samples are used. To illustrate the process of a sensometric test, we execute a paired comparison test, and we show how a good test method for a given problem is chosen.
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Vliv surovin a technologie na senzorickou jakost čokolády
 ŠINÁKLOVÁ, Petra
The theoretical part of the diploma thesis titled "The Effect of Raw Materials and Technology on the Sensory Quality of Chocolate" describes the commodity and the related legislation, the raw materials used for the production of chocolate, the substitutes for some basic raw materials, and the production procedures. The theoretical part also describes the significance of chocolate for human nutrition and analyses the defects that may occur in chocolate. The objective of the practical part is to ascertain the opinions of a selected group of consumers on the selected sorts of chocolates. The results are divided into two parts. In the first part I carried out a collective evaluation (men and women together), and in the second part I evaluated the results separately for each gender (men separately from women) in order to find out any differences in the sensory evaluation of this commodity between the groups. The evaluators' preferences between three sorts of dark chocolates of the same brand with a different cocoa quantity were tested and evaluated by means of a ranking test. The preferences between two sorts of dark chocolates with orange flavour produced by two different producers were evaluated by means of a pair test. I also carried out and evaluated a questionnaire survey aimed at ascertaining the liking for various sorts of chocolates with different composition.
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