Abstract SCHIRACK, ANDRIANA VAIS. The Effect of Microwave ...

Givaudan-Roure developed Quantitative Flavour Profiling in the 1990's. The method
is distinguished by its extensive use of references, making the results easier to
compare between labs and over time. A panel of experts is utilized to characterize
flavors, using nonambiguous technical language (Murray et al., 2001).
One of the most common techniques in descriptive sensory analysis used
today is QDA, or Quantitative Descriptive Analysis. QDA involves a panel of 10-12
people, and a panel leader which is not actively involved in the evaluation. In QDA,
the subject marks a line scale at the perceived intensity. The line scale is anchored
on each end but has no interval numbers or labels, with the possible exception of the
reference. It is not essential that each judge uses the same segment of the scale,
but rather that performance is consistent (Stone et al., 1974). Although the data
must be measured by hand, this type of scale may eliminate central tendency in the
subjects. QDA is usually linked to product-specific scaling, in which scoring is
relative to other samples. Although the panelist training does not need to be as
extensive as in other methods of descriptive analysis, the product-specific scaling
makes comparisons with other panels difficult. The key elements of the QDA
technique include: formal statistical testing for reliability, development of a language
by the group under a panel administrator’s leadership, subject selection based on
performance, repeated judgements to monitor panel performance, relatively short
subject training time, data collection using coded samples, and the use of analysis of
variance and principle component analysis to evaluate data (Stone et al., 1974).
The Spectrum technique, developed by Gail Civille in 1970s, is also
commonly used today. The Spectrum technique is based on a complete and
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