Professional Documents
Culture Documents
Basic Sensory Methods For Food Evaluation
Basic Sensory Methods For Food Evaluation
sensory me
for food
eva iation
B.M. Watts
ARCHIV
41 954
IDRC-277e
B. M. Watts
G. L. Yli,naki
L. E. Jeffery
Department of Foods & Nutrition,
Faculty of Human Ecology,
University of Manitoba,
Winnipeg, Manitoba,
Canada
L. G. Elias
Institute of Nutrition of
Central America and Panama,
Guatemala City,
Guatemala,
Central America
Lk)
Watts, B.M.
Ylimaki, G.L.
Jeffery, L.E.
Elias, L.G.
IDRC-277e
Basic sensory methods for food evaluation. Ottawa, Ont., IDRC, 1989. x + 160 p. : ill.
jTesting/, /food technology!, /agricultural products/, /consumer behaviour!, /nutritive
value! - /planning/, /group discussion/, /work environment/, /hand tools!, /statistical
analysis!, /manualsf.
UDC: 664.001.5:339.4
ISBN: 0-88936-563-6
This work was carried out with the aid of a gra%fromt!ze International Development
Research Centre. The views expressed in)!: Wpublicqion are those of the authors and do
not necessarily represent those of IDRQ the Department of Foo4s and Nutrition at the
CONTENTS
FOREWORD
ix
PREFACE
INTRODUCTION
Chapter 1
1.1
1.2
Chapter 2
2.1
2.1.4
2.1.5
FoodPreparationArea
Panel Discussion Area
Panel Booth Area
Office Area
Supplies for Sensory Testing
7
8
11
11
12
13
14
18
19
2.2
23
23
25
25
25
2.3
26
29
RECRUITING PANELISTS
ORIENTING PANELISTS
SCREENING PANELISTS FOR TRAINED PANELS
TRAINING PANELISTS
MONITORING PANELISTS' PERFORMANCE
MOTIVATING PANELISTS
29
30
Chapter 3
3.1
3.2
3.3
3.4
3.5
3.6
31
32
33
35
Chapter 4
37
37
43
EXPECTATION ERRORS
POSITIONAL ERRORS
STIMULUS ERRORS
CONTRAST ERRORS
43
44
45
45
47
MEASUREMENT SCALES
Nominal Scales
Ordinal Scales
Interval Scales
Ratio Scales
47
48
48
49
6.2
STATISTICAL ANALYSIS
52
6.3
STATISTICAL TESTS
6.3.1
Statistical Tests for Scalar Data
54
54
6.4
EXPERIMENTAL DESIGN
6.4.1
Randomization
6.4.2
Blocking
6.4.3
Replication
56
57
57
58
4.1
4.2
4.3
4.4
Chapter 5
5.1
5.2
5.3
5.4
Chapter 6
6.1
6.1.1
6.1.2
6.1.3
6.1.4
iv
38
39
41
51
59
7.1
CONSUMER-ORIENTED TESTS
Preference Tests
7.1.1
Acceptance Tests
7.1.2
Hedonic Tests
7.1.3
60
60
63
66
7.2
PRODUCT-ORIENTED TESTS
Difference Tests
7.2.1
Ranking for Intensity Tests
7.2.2
Scoring for Intensity Tests
7.2.3
Descriptive Tests
7.2.4
79
79
86
90
104
105
Chapter 7
Chapter 8
APPENDICES
Appendix 1
Appendix 2
Appendix 3
Appendix 4
Appendix 5
Appendix 6
Appendix 7
107
109
ill
114
116
117
118
119
REFERENCES
137
GLOSSARY
145
INDEX
157
LIST OF FIGURES
Panel Discussion Area with Panel Booth
Constructed Along One Wall
15
16
Figure 3
21
Figure 4
22
Figure 5
24
27
Figure 7
50
Figure 8
63
Figure 9
64
71
85
Figure 12
88
Figure 13
92
Figure 1
Figure 2
Figure 6
Figure 10
Figure 11
vi
LIST OF TABLES
Table 1
67
Table 2
73
Table 3
75
Table 4
82
Table 5
84
Table 6
89
Table 7
93
Table 8
98
Table 9
98
Table 10
100
121
123
124
125
VII
126
128
130
132
134
135
136
FOREWORD
This manual is intended to provide a basic technical guide to
methods of sensory evaluation. It has been compiled particularly
with the needs of scientists in developing countries in mind. They,
unlike their counterparts in industrialized countries, often lack
adequate facilities and access to information sources.
Ix
on
disadvantaged
producers,
Director
Agriculture, Food and Nutrition Sciences Division
IDRC
PREFACE
This manual arose from the need to provide guidelines for
sensory testing of basic agricultural products in laboratories where
personnel have minimal or no training in sensory analysis. It is the
434 (1968) and STP 433 (1968), and to the classical work on
sensory analysis by Amerine et al (1965). The concise and widely
Beverly Watts
Gladys Ylimaki
Lois Jeffery
Luis G. Elias
INTRODUCTION
Sensory analysis is a multidisciplinary science that uses human
panelists and their senses of sight, smell, taste, touch and hearing to
+ Chapter 1
impressions
for
acceptability
can
be
obtained
using
1.1
product-oriented
testing
usually
precedes
CONSUMER-ORIENTED TESTING
1.2
PRODUCT-ORIENTED TESTING
+ Chapter 2
2.1
12
2.1.1
13
Storage space.
during panel set up. Drawers directly under the counters are
convenient for storing napkins, pencils, plastic spoons and forks
and similar panel supplies.
Ventilation.
2.1.2
14
2.13
15
Figure 1 Panel discussion area with panel booth constructed along one wall
16
17
18
with
filters
provide
an
2.1.4
Office Area
place where the panel leader can prepare ballots and reports,
analyze data and store results is required. This area should be
19
2.1.5
20
the containers do not have any odours of their own which may
interfere with the evaluation of the food products. Enough
containers of one size and shape must be purchased to ensure that
identical containers can be used for all samples served during one
study.
21
22
Figure 4
23
2.2
2.2.1
for short periods. Prepared trays can be set out on carts when
counter space is limited.
24
Figure 5
25
2.2.2
Panel Area
2.2.3
Desk Area
The panel leader will need space for preparing ballots, planning
2.2.4
26
2.3
1 analytical balance
27
2m
LJLJJ
Scale
I
28
+ Chapter 3
3.1
RECRUITING PANELISTS
30
3.2
ORIENTING PANELISTS
31
3.3
32
3.4
TRAINING PANELISTS
33
3.5
MONITORING PANELISTS'
PERFORMANCE
34
35
3.6
MOTIVATING PANELISTS
is
each panelist know that their contribution to the study has been
appreciated.
+ Chapter 4
4.1
38
ingredient of the food, has been treated or stored in a way that may
make it unsafe to eat, then only the odour and appearance attributes
of the food can be evaluated.
4.2
39
4.3
40
will not clear the mouth between tastings, warm water, lemon
water, unsalted soda crackers, white bread or apple slices may be
used. Warm water is particularly helpful when fats or oily foods are
41
4.4
the actual testing is begun. Scores which this panel agrees are
appropriate, for each characteristic to be measured, can then be
placed on the ballot to be used during the experiment. Providing a
scored, designated reference to the panelists at each panel session
should help them score the experimental samples more
consistently.
Reference samples which are used to mark points on a scale, or
to calibrate the scale, are often called standards. These references
are being
42
+ Chapter 5
5.1
EXPECTATION ERRORS
Expectation errors can occur when panelists are given too much
44
5.2
POSITIONAL ERRORS
or given
45
5.3
STIMULUS ERRORS
5.4
CONTRAST ERRORS
46
+ Chapter 6
6.1
MEASUREMENT SCALES
48
6.1.1
Nominal Scales
6.1.2
Ordinal Scales
49
6.13
Interval Scales
were evaluated using an interval scale, not only would the most
salty sample be identified, but the number of intervals separating
the most salty soup from the least salty soup would be known. To
useful
if
panelists
have
trouble
reading
or
50
slightly intense
moderately intense
very intense
extremely intense
strong
weak
o 0
Dislike
a lot
a jUte
Neither like
nor dislike
Like
a little
Like
a lot
Dislike
Figure 7
51
scales are
used in
testing.
6.1.4
Ratio Scales
Ratio scales are similar to interval scales, except that a true zero
exists. On an interval scale the zero end point is chosen arbitrarily
and does not necessarily indicate the absence of the characteristic
52
6.2
STATISTICAL ANALYSIS
53
54
STATISTICAL TESTS
6.3
to test hypotheses.
6.3.1
55
is
56
Multivariate analysis techniques can be used when relationships among a number of different measurements or tests are being
investigated. Correlation and Regression Analysis, Discriminant
Analysis, Factor Analysis and Principal Component Analysis are
types of multivariate analysis frequently used in sensory studies.
These analyses require sophisticated statistical treatment, and will
not be discussed in this manual. For further information on the use
of multivariate techniques for sensory analysis data see O'Mahony
(1986), Gacula and Singh (1984), Piggott (1984), Powers (1984,
1981), Moskowitz (1983), Ennis etal. (1982) and Stungis (1976).
Programmable calculators can be used to analyze small data sets
using the statistical tests illustrated in this manual. Computerized
statistical programs or packages are needed to carry out more
complicated statistical analyses.
6.4
EXPERIMENTAL DESIGN
57
features
6.4.1
Randomization
6.4.2
Blocking
58
6.4.3
Replication
+ Chapter 7
as
parametric or non-parametric
60
7.1
CONSUMER-ORIENTED TESTS
7.1.1
Preference Tests
61
Presentation of samples:
for each panelist, so that the panelists can evaluate the samples
from left to right. Retasting of the samples is allowed. An example
of a ballot for the paired-preference test is given in Figure 8. The
order in which the panelists arc to evaluate the samples should be
indicated on the ballot.
Analysis of data:
62
forpureed beans
Bean purees were prepared from two varieties of black beans, A
(631) and B(228). A paired-preference test was used to determine if
one bean puree was preferred over the other.
Forty untrained panelists were recruited from within the institute
(in-house panel). The two samples were presented to each panelist
simultaneously. Each panelist evaluated the two samples only once.
Twenty panelists received sample A (631) first, twenty panelists
received sample B (228) first. The ballot used when sample A was
presented first is shown in Figure 8.
63
concluded that the in-house panel preferred bean puree B over bean
puree A.
Na me:
Date:
Taste the two bean puree samples in front of you, starting with the
sample on the left. Circle the number of the sample that you prefer. You
must choose a sample. Guess if you are unsure.
631
228
7.1.2
Acceptance Tests
64
the most acceptable. Ties, where the samples are given equal
acceptance ranks, are not usually allowed.
Name:
Date:
Please taste each of the samples of black beans in the order listed
below. Assign the sample with the most acceptable texture a rank value
of 1, the sample with the next most acceptable texture a rank value of 2,
and the sample with the least acceptable texture a rank value of 3. Do not
give the same rank to two samples.
Code
Figure 9
Rank assigned
65
Analysis of data:
sample are totalled. The samples are then tested for significant
differences by comparing the rank totals between all possible pairs
of samples using the Friedman Test. Tables 7.3 and 7.4 (Appendix
7) present expanded tables for this test, for 3-100 panelists and
larger than the tabulated critical value, the pair of samples are
significantly different at the chosen significance level.
66
C-A=76-33 =43
C-B =76-71= 5
B-A=71-33 =38
The tabulated critical value at p=O.O5, for 30 panelists and three
samples, from Table 7.3, is 19. Thus, the cooked texture of bean
7.13
Hedonic Tests
67
Table 1
3
4
1
1
2
2
3
3
2
7
8
9
2
2
10
11
12
13
14
15
16
17
18
19
3
3
3
2
3
2
2
2
20
21
22
23
24
25
26
27
28
29
30
2
2
3
3
2
2
3
2
3
2
3
2
2
33
71
76
1
1
1
1
Rank Total
'Highest rank
3
3
2
3
3
2
2
2
3
3
3
68
Presentation of samples:
of Data:
69
variances are equal. There are formal tests that can be done to test for equality of
within-sample variances (Homogeneity of Variance).
70
five samples were done ten minutes before the panel began.
Twenty-eight untrained in-house consumer panelists evaluated the
five samples once. Ten gram samples of the five varieties of beans
were presented simultaneously, in styrofoam sample cups with lids,
71
Name:
Date:
Please look at and taste each sample of black beans in order from left
to right as shown on the ballot. Indicate how much you like or dislike
each sample by checking the appropriate phrase under the sample code
number.
Like
Extremely
Code
Code
Code
Code
Code
Uke
Extremely
Like
Like
Like
Extremely
Extremely
Extremely
Uke
Like
Like
Like
Like
Very Much
Very much
Very Much
Very Much
Very Much
Like
Like
Like
Like
Like
Moderately
Moderately
Moderately
Moderately
Moderately
Uke
Like
Like
Like
Like
Slghtly
Slightly
Slightly
Slightly
Slightly
Neither Like
Nor Dislike
Neither Like
Nor Dislike
Neither Like
Nor Dislike
Neither Like
Nor Dislike
Neither Like
Nor Dislike
Dislike
Slightly
Dislike
Slightly
Dislike
Slightly
Dislike
Slightly
Dislike
Slightly
Dislike
Moderately
Dislike
Moderately
Dislike
Moderately
Dislike
Moderately
Dislike
Moderately
Dislike
Very Much
Dislike
Very Much
Dislike
Very Much
Dislike
Very Much
Dislike
Very Much
Dislike
Extremely
Dislike
Extremely
Dislike
Extremely
Dislike
Extremely
Dislike
Extremely
Comments:
Comments:
Comments:
Comments:
Comments:
Figure 10
72
For
the
analysis
= sum of):
Correction Factor:
CF
= Grand Total2
N
=
1632
35
= 759.1
(22+12+12+...+22+32) 759.1
917-759.1
157.9
152+432+522+312+222
6223
759.1
= 889 - 759.1
=
129.9
759.1
CF
73
--
SS(P)
- CF
262+252+182+232+232+242+242
759.1
3835
-s--- 759.1=767-759.1
7.9
20.1
Table 2
Tabulated Category Scores1 for the Hedonic Test
Black Bean Varieties (Treatments)
Panelist2
4
3
8
9
6
6
8
7
8
6
7
6
6
6
7
4
3
5
4
4
5
4
2
4
3
2
3
TREATMENT
15
TOTAL
43
52
31
22
5
6
7
Panelist Panelist
Mean
Total
163
GRAND TOTAL
TREATMENT.
MEAN
2.1
6.1
7.4
4.4
26
25
18
23
23
24
24
3.1
5.2
5.0
3.6
4.6
4.6
4.8
4.8
74
=N-1
= 35-1
= 34
Treatment Degrees of Freedom, df(Tr) = The number of treatments - 1
= 5-1
=4
Panelist Degrees of Freedom, df(P)
= 7-1
=6
Error Degrees of Freedom, df(E)
=
=
24
= SS(Tr) / df(Tr)
=
= 34-4-6
129.9
4
= SS(P) / df(P)
= 1.32
- 32.48
= SS(E) / df(E)
1
= 0.84
75
Table 3
ANOVA Table for the Hedonic Test
F ratio
Calculated Tabular
(p.O5)
Source of
Variation
df
SS
Total (1)
34
157.9
Treatment (Tr)
129.9
32.48
38.67
2.78
Panelists (P)
7.9
1.32
1.57
2.51
24
20.1
0.84
Error (E)
MS
76
Duncan's New Multiple Range Test and Tables 7.7 and 7.8,
Appendix 7, were used. This test compares the differences between
all pairs of means to calculated range values for each pair. If the
C
7.4
B
6.1
4.4
E
3.1
A
2.1
Range = Q/ MS(E)
t
Q_
7
= Q (0.346)
77
3.226
= 3.160
= 3.066
= 2.919
=
=
=
=
3.226(0.346)
3.160(0.346)
3.066(0.346)
2.919(0.346)
=
=
=
=
1.12
1.09
1.06
1.01
The 5 mean range value was applied to the means with the
greatest difference between them, 7.4 and 2.1, since these values
covered the range over 5 means. The difference, 5.3, was greater
than 1.12. These two means, therefore, were significantly different.
The next comparison was between the means 7.4 and 3.1, using
the 4 mean range value (1.09). Since the difference between the
means (4.3) was greater than 1.09, these means were also
significantly different.
The three mean comparison was between means 7.4 and 4.4.
78
The next highest mean was then compared with the lowest mean
and the difference was compared to the range value for 4 means.
6.1-2.1=4.0 >1.09
This procedure was carried out as shown, until all mean
comparisons had been made.
6.1-3.1
6.1 - 4.4
4.4-2.1
4.4 - 3.1
3.1-2.1
C
7.4a
6.lb
D
4Ac
3.ld
2.ld
79
7.2
PRODUCT-ORIENTED TESTS
Product-oriented
tests
commonly
used
in
food
testing
7.2.1
Difference Tests
80
81
There are six possible serving orders for the triangle test and
these are shown in Table 4. Each order should be presented an
82
Table 4
Six Possible Serving Orders for a Triangle Test
Panelist Number
2
3
4
5
831(A)
349(B)
256(A)
670(B)
256(A)
349(B)
349(B)
831(A)
831(A)
256(A)
670(B)
670(B)
and so
a 2-tailed
test of
significance was used. The triangle test also differs from the paired
test in that the probability of picking the correct sample by chance
83
of X and n. In Table 7.9 the initial decimal point has been omitted
to save space, therefore 868 should be read as 0.868. For example,
if 9 out of 17 panelists correctly choose the different sample, the
probability from Table 7.9 (X=9, n=17) would be 0.075. Since a
probability of 0.05 or less is usually required for significance, it
When all members of the panel had completed the test, their
ballots were marked either correct (+) when the odd sample was
correctly identified, or incorrect (-). Results were tabulated as
shown in Table 5. Using Statistical Table 7.9 (Appendix 7) the
84
Table 5
Tabulated Triangle Test Data
Panelist
Result
+
+
+
+
6
7
8
9
10
11
12
13
14
15
16
17
18
19
+
-
+
+
20
21
22
23
24
25
26
27
28
29
30
31
32
33
+
+
+
+
+
+
+
34
35
36
20
85
Name
Date:
You have been given three samples of beans. Two of these samples
are identical and one is different.
Taste the samples listed and place a check beside the code number of
the sample that is different.
Code
The Different
Sample is:
86
7.2.2
87
88
D-A
D-B
D-C
C-A
B-C
B-A
=
=
=
=
=
=
36-18
36-26
36-20
20-18
26-20
26-18
= 18
= 10
= 16
=
=
=
2
6
8
Name:
Date:
Figure 12
Rank assigned
89
'fable 6
Tabulated Ranking' for Intensity Test Data
Storage Treatment
Panelist
4
4
4
I
1
2
3
2
2
3
2
10
Rank Total
18
26
20
36
1Lowest rank =
3
4
8
9
4
2
4
4
4
1=
toughest seedcoat
90
7.2.3
Analysis of data:
assigning
91
Multiple
black bean were cooked for 30, 50, 70, 90 and 110 minutes.
Starting times were staggered such that all samples finished
cooking at the same time.
92
Name:
Date:
Evaluate the 5 bean samples for hardness in the order shown on the
ballot, from top to bottom. Bite down once with the molar teeth on the
sample of beans (2 beans). Hardness is the force required to penetrate the
sample. Place a vertical line on the horizontal line scale at the position
that indicates the hardness of the bean sample.
CODE
not hard
hard
not hard
hard
not hard
hard
not hard
hard
not hard
hard
Figure 13 Ballot for bean hardness scoring test using a line scale
[Actual line scale should be 15 cm in length.]
93
Table 7
Tabulated Scoring for Hardness Test Data1
Cooking Time Treatments (mm)
A
N
E
ti
A
(30)
Replication
3
1
2
D
(90)
B
(50)
Replication
3
2
1
(70)
(110)
Replication Totals
Replication
Replication
20
24
21
15
19
15
12
18
17
12
11
18
16
13
239
18
21
22
12
14
152
13
19
16
10
107
19
10
15
13
10
118
19
18
24
13
10
12
144
20
23
19
17
20
18
15
18
10
14
209
20
16
19
11
13
137
49
58
58
46
51
51
Treatment Total
A=396
(Mean)
(18.9)
Replication Total2
(Mean)
B=246
(11.7)
Rep 1 =355
(10.1)
C=165
(7.9)
Rep 2 = 378
(10.8)
53 43
Grand Total
D=148
(7.0)
55
1106
E=151
(7.2)
Rep 3 = 373
(10.7)
94
Correction Factor:
11062
CF
105
=
11649.87
(2O2+242+...42921l649.87
15522-11649.87
3872.13
SS(Tr)
13774.38 - 11649.87
2124.51
- 11649.87
95
SS(P)
15
11649.87
12585.60- 11649.87
= 935.73
3552+3782+ 3732
35
- CF
11649.87
= 11658.23 - 11649.87
= 8.36
96
105 - 1 = 104
5-1
=4
7-1
=6
3-1
=2
104-4-6-2
92
2124.51
= 531.13
MS (P)
= 155.96
MS(R)
836
= 4.18
MS(E)
803
= 8.73
97
98
Table 8
ANOVA Table I Scoring for Hardness Test
Source of
Variation
df
SS
MS
Calculated
Tabular
(p
Total
Treatments
Panelists
Replications
Error
104
4
6
2
92
3872.13
2124.51
935.73
8.36
803.53
531.13
155.96
4.18
8.73
60.84
17.86
0.48
.01)
3.56
3.03
4.88
Table 9
Data Matrix of Treatment Totals for Each Panelist
Panelists
2
3
4
5
6
7
(30)
B
(50)
65
61
48
44
61
62
55
49
34
23
29
26
55
30
(70)
(90)
47
20
31
24
14
16
19
31
18
10
17
16
33
17
E
(110)
47
13
12
12
22
28
17
99
SST(FrxP)
=
652+612+...+282+ 172
3
14931.33 - 11649.87
3281.46
-11649.87
221.22
df(TrxP)
=
=
=
df(treatments) x df(panelists)
4x6
24
100
Table 10
ANOVA Table II Scoring for Hardness Test
Source of
Variation
df
F
SS
MS
Calculated
Tabular
(p .01)
Total
Treatments
Panelists
Replications
TrxP
Error
104
4
6
2
24
68
3872.13
2124.51
935.73
8.36
221.22
582.31
531.13
155.96
4.18
9.22
8.56
62.05
18.22
0.49
1.08
3.63
3.10
4.96
2.10
the upper end of the scale only while others may have used the
central portion of the scale, resulting in samples which were scored
in the same order but with different numerical scores. A multiple
101
A
18.9
11.7
C
7.9
E
7.2
7.0
Standard Error =
(SE)
MS(E)
n
where MS(E) is taken from the final ANOVA table (Table 10) and
n is the number of responses per treatment.
102
SE
JMS(E)
n
/8.56
'1
21
J0.41
0.64
= Q(SE)
= Q(0.64)
3.07
103
A-D
18.9-7.0
11.9 >3.07
A-E
18.9-7.2
11.7 >3.07
A-C
18.9-7.9
11.0 >3.07
A-B
18.9- 11.7
B-D
11.7 - 7.0
B-E
11.7 - 7.2
B-C
11.7 - 7.9
C-D
7.9 - 7.0
0.9 <3.07
C-E
7.9 - 7.2
0.7 <3.07
E-D
7.2 - 7.0
0.2 <3.07
Cooking Treatments
Treatment Means
18.9
C
7.9
E
7.2
7.0
(B), 70 mm
(C), 90 mm
104
7.2.4
Descriptive Tests
+ Chapter 8
106
APPENDICES
109
APPENDIX 1
Basic Taste
Sweet
Salty
Sour
Bitter
Concentration
Substance
sucrose
sodium chloride
citric acid
caffeine
or
quinine sulfate
are portioned into individual coded sample cups for tasting. 1-2 water
blanks are prepared and randomly placed among the 4 basic taste solutions.
The coded samples should be presented in a different random order to each
another day following some initial discussion about the basic taste
sensations and how they are perceived in the tongue and mouth. Panelists
who are unable to identify any of the basic taste solutions may be ageusic
(lack of taste sensitivity) and would not be good candidates for taste
panels.
110
APPENDIX 1 (cont.)
Taste
111
APPENDIX 2
testing.
coloured (clear vials may be wrapped in aluminum foil) glass vials or test
tubes to mask any visual cues, and tightly capped. Liquids may be poured
onto a cotton ball in the tube, while solids can be placed directly into the
tube and covered with a cotton ball or square of cheesecloth. Vials or
tubes should be filled 1/4 - 1/2 full in order to leave a headspace above the
sample for volatiles to concentrate.
Panelists are instructed to bring the vial to their nose, remove the lid
and take 3 short sniffs. Then, they should record the name of the odour, or
a related odour if they cannot identify the exact name, beside the sample
code on the ballot. For example, spicy if they cannot name the exact spice.
When interpreting results, the panel leader can give a full score to a correct
name, and a half score to a related name. An example of a ballot is shown
on the next page.
112
Substance
Odour
vinegar
pickles
coffee
coffee
roasted
onion
onion
sulfury
cloves
cloves, eugenol
spicy, cinnamon
aniseed
anethol, anise
liquorice
cinnamon
cinnamon, eugenol
spicy, cloves
vanilla
vanilla
sweet
black pepper
pepper
spicy
prepared mustard
mustard
pickles
acetone
acetone
alcohol
alcohol, ethanol
vodka
almond extract
almond
sweet
garlic
garlic, allicin
sulfury
lemon
citrus
honey
honey
sweet
113
APPENDIX 2 (cont.)
Name:
Date:
Code
Odour
114
APPENDIX 3
After the bean samples had been evaluated, marks on the line scales
unit score. Scores for each panelist were listed on a blackboard for
discussion and comparison. Although actual scores varied from one
panelist to another, most of the panelists achieved a consistent ordering of
the bean samples. It is more important for the relationship between the
products to be consistent (ie. sample A is always scored as being more soft
than sample B) and for individual panelists to be consistent over replicate
tests, than it is for all the panelists to give the samples identical scores.
115
and the panelists evaluated the samples again. The same training
procedure was repeated, using comparable bean samples, for several
sessions (days) until the panelists were comfortable with the techniques
and the repeatability of their scores was improved.
The next step in the training of the texture panel at INCAP was to have
the panel evaluate a variety of cooked black bean samples which had less
obvious textural differences, along with samples with large differences in
To monitor the panelists' performance, the same six bean samples were
116
APPENDIX 4
HARDNESS: Bite down once with the molar teeth on the sample of
beans (2 beans) and evaluate the force required to penetrate the sample.
PARTICLE SIZE: Chew the sample (2 beans) for only 2-3 chews
between the molar teeth, and then rub the cotyledon between the tongue
and palate and assess the size of the particles which are most apparent.
SEEDCOAT TOUGhNESS:
Separate the seedcoat from the
cotyledon by biting the beans (2 beans) between the molar teeth and
rubbing the cotyledon out between the tongue and palate. Then evaluate
the force required to bite through the seedcoat with the front teeth.
CIIEWINESS:
Place a sample of beans (2 beans) in your mouth
and chew at a constant rate (1 chew per second), counting the number of
chews until the sample is ready for swallowing.
117
APPENDIX 5
Characteristic'
Hardness
End Points
Reference
soft
hard
Particle2
smooth
butter - 1 cm cube3
Size
chunky
Seedcoat
Toughness
tender seedcoat
tough seedcoat
tReferences for chewiness are not included as a chew count was used as a measure of
chewiness
'Additional references of starchy (5% W/,, slurry of cornstarch in water) and grainy
(cooked semolina - cream of wheat) were used during training.
temrature.
118
APPENDIX 6
INITIAL BITE
Hardness
hard
soft
MASTICATORY PhASE
Particle Size
chunky
smooth
Seedcoat
Toughness
tough
(leathery)
tender
(barely distinguishable
from cotyledons)
CHEWINESS
Code
Number of chews
119
APPENDIX 7
STATISTICAL TABLES
120
The authors wish to thank those who have granted permission for the
use of the following tables:
and J.D.
Reproduced
from
M.
Merrington,
C.M.
- Reproduced
from
H.L.
Harter,
"Critical
Tables 7.10 & 7.11 - Reproduced from ES. Pearson and N.D.
Hartley (Ed.). Table 29 in "Biometrika Tables
for Statisticians", Vol. 1, Third Edition
(1966), with permission from the Biometrika
Trustees.
121
TABLE 7.1
Random Numbers Table
92 73 35 54 98
16 51 87 38 01
33 11 94 03 07
27 57 83 36 77
61 29 94 65 15
26 56 39 28 82
90 16 71 58 81
27 41 40 81 74
07 53 58 09 94
91 54 01 44 49
91 43 06 93 24
97 58 00 77 86
55 96 82 24 83
24 00 21 76 21
97 49 97 99 48
72 00 82 80 75
36 00 66 83 36
90 41 63 36 50
58 55 77 99 65
94 72 47 63 35
85 19 70 64 43
01 19 53 58 68
48 18 86 67 17
52 38 17 40 90
36 06 68 95 71
83 81 58 29 20
19 73 59 65 95
32 47 42 59 60
19 44 93 63 76
15 87 08 73 42
93 72 49 83 27
16 21 57 65 41
96 19 56 32 02
45 72 47 25 60
32 58 61 49 91
06 73 46 53 80
36 49 07 54 07
16 03 06 41 98
18 69 63 00 95
95 40 38 76 23
05 74 62 18 31
43 91 74 14 40
79 75 15 66 64
80 72 06 98 19
84 49 63 08 97
95 28 64 99 86
95 28 57 76 51
63 29 50 27 92
73 61 99 74 05
68 61 99 05 55
09 88 60 21 23
40 69 87 66 60
53 54 06 47 69
48 52 50 77 53
91 52 19 84 90
44 53 22 40 86
64 95 99 77 03
72 03 60 45 24
33 50 89 98 24
77 32 15 76 35
35 87 80 47 11
79 67 11 05 99
21 42 53 79 70
19 74 34 26 41
44 71 26 06 01
96 23 64 69 33
00 48 94 87 42
87 15 89 22 45
12 11 50 40 11
91 57 51 20 03
80 49 89 24 01
lB 98 77 33 81
71 80 10 29 10
58 08 97 80 25
84 44 32 90 30
56 32 08 70 52
68 54 50 25 19
41 46 28 06 13
11 91 09 05 33
78 96 49 50 26
62 85 85 53 60 00 26 26 76 80
38 80 73 89 22 63 34 31 24 12
95 62 19 35 63 90 94 04 59 81
02 68 19 97 21 67 79 26 16 91
57 35 48 61 03 38 80 07 08 00
43 56 95 78 65
88 25 99 34 44
16 57 45 02 98
54 10 56 58 61
83 09 42 96 63
20 81 11 25 21
39 00 27 47 60
58 08 80 92 56
56 81 87 37 10
36 35 32 43 44
51 93 66 36 81
83 45 25 20 77
85 62 98 67 67
56 34 49 22 78
69 88 75 56 07
42 90 04 20 32
57 99 02 56 59
95 03 17 42 26
50 96 35 45 40
86 01 84 12 25
09 36 63 34 92
98 38 25 89 65
96 44 19 06 74
21 51 98 10 18
39 71 66 87 17
02 34 96 00 65
07 91 84 67 81
31 39 97 94 27
02 06 48 96 58
89 23 53 07 31
37 61 22 15 69
68 28 29 88 56 53 00 66 27 29
73 21 85 37 49 94 48 60 83 76
02 50 08 84 77 23 90 50 36 16
28 49 35 23 70 84 43 13 05 94
84 95 64 21 30 40 87 75 49 77
08 05 13 10 47
34 69 65 58 41
69 81 53 97 43
47 13 65 25 13
07 51 00 99 20
05 21 45 98 77
14 79 53 32 88
48 06 85 37 06
95 29 93 65 45
55 96 12 18 61
01 01 48 45 39
87 69 97 80 92
8I 00 48 13 19
50 12 61 20 06
80 37 92 91 91
61 67 92 67 17
25 01 68 34 92
20 72 90 17 09
72 30 42 62 43
79 89 79 56 56
03 92 42 50 75
01 98 45 10 05
82 75 01 78 64
65 03 44 44 05
08 84 12 22 08
33 20 07 40 39
78 87 90 47 73
10 09 07 09 56
96 85 90 55 00
32 56 55 63 16
35 33 98 80 47
02 98 19 89 04
00 95 86 18 94
36 28 10 04 88
06 86 46 28 40
54 03 31 08 17
41 32 02 75 96
24 59 60 88 81
48 51 76 58 18
27 05 35 96 75
19 73 48 30 37
74 65 72 58 01 74 79 29 05 29
13 46 20 67 80 84 81 97 94 32
11 55 87 94 27 60 26 92 09 00
06 17 26 28 05 31 20 79 16 72
22 73 62 86 68 06 92 82 65 10
97 26 91 36 36
14 22 01 84 10
71 97 72 05 30
27 09 62 94 26
44 54 09 11 70
20 07 46 35 19
75 77 18 14 65
14 21 83 99 46
06 78 56 42 82
91 01 26 15 61
10 59 61 30 64
06 20 64 72 63
92 42 30 97 23
60 88 55 02 30
18 52 97 24 80 81 40 99 83 02
79 92 43 52 33 86 12 76 48 29
74 83 22 II 41 73 53 48 10 58
00 26 93 02 10 48 32 37 41 48
59 97 88 69 09 05 03 63 84 72
28 97 79 99 29
77 02 34 49 00
00 06 97 25 53
60 89 27 58 07
26 71 02 18 54
82 37 41 79 33
40 83 62 63 94
36 01 06 61 74
74 48 23 98 74
16 61 94 44 07
74 09 21 65 09
90 75 09 73 22
14 72 51 66 03
23 20 32 85 06
47 71 02 68 97
32 54 78 17 61
45 70 71 03 26
84 60 44 03 15
98 69 68 60 11
71 72 51 50 28
41 84 72 37 06 92 44 02 30 78
14 31 86 14 46 21 97 96 81 73
66 73 62 29 38 49 58 81 94 87
23 40 29 11 30 95 57 54 05 83
00 05 44 94 39 01 47 28 79 lB
43 56 00 74 48
88 04 88 37 99
98 66 17 22 98
44 82 12 48 80
60 97 87 65 41
86 79 ii
15 34
Il 99 59 13 84
02 64 44 68 72
21 12 23 11 00
52 17 02 58 37
19 00 20 74 51
97 35 35 17 44
31 24 22 34 95
45 24 01 96 21
122
36 27 64 92 29
89 98 18 56 63
10 13 13 26 18
44 12 36 38 45
70 49 46 76 82
79 86 16 35 18
40 95 03 23 50
92 77 17 81 35
95 49 81 65 59
60 08 00 03 89
41
56 64 46 30
46 01 03 34 17
74 19 18 58 38
83 32 55 94 83
36 45 23 42 71
45 95 89 90 57
92 71 01 10 34
62 83 89 00 76
17 56 42 25 50
85 18 90 52 66
26 12 30 39 49
14 15 06 51 15
85 96 17 94 52
24 45 01 47 08
00 80 71 54 30
58 35 06 11 82
25 39 08 65 10
58 02 82 92 04
42 66 62 76 78
48 49 46 13 05
55 98 14 69 20
70 39 51 64 27
57 98 02 26 10
88 99 50 78 53
86 tO 72 87 40
45 81 79 85 11
66 07 40 74 42
ii
75 66 65 53 81
26 95 66 53 08
18 03 62 21 80
45 92 91 30 40
78 28 19 29 37
06 75 58 50 56
81 51
48 08 38 86 84
78 41 23 62 38
01 84 30 71 03
67 13 08 22
64 56 10 04
43 82 44 80
16
05 23 15 01 16
80 95 26 72 72
73 21 64 74 12
39 03 21 23 32
75 38 41 38 45
22 20 18 41 18
68 24 81 78 90
68 39 42 15 64
84 10 95 26 00
72 77 32 46 74
14 50 44 54 98
10 51 65 03 85
36 38 63 84 10
69 47 33 42 65
56 21 46 71 66
64 66 66 08 96
35 51 70 18 40
80 61 49 78 64
82 57 07 60 73
61 31 60 46 91
39 32 85 84 47
88 01 18 68 21
98 60 80 34 35
06 82 42 61 36
23 09 79 03 13
97 83 21 08 17
84 76 40 56 55
53 61 33 01 30
85 62 42 25 91
45 21 55 04 02
06 25 54 97 15
88 68 81 01 63
52 33 14 74 56
12 13 14 30 41
42 55 60 88 50
60 61 04 68 49
38 45 47 59 48
18 87 62 91 53
74 21 40 94 50
73 80 64 42 22
94 76 20 78 36
57 03 45 01 48
23 56 34 35 24
70 88 69 08 15
18 99 34 81 84
26 48 03 59 72
91 93 68 02 12
62 89 43 63 96
39 04 99 99 88
71 26 72 67 25
50 52 72 95 18
72 38 35 28 72
98 96 95 85 40
08 77 01 10 01 22 64 60 51 25
92 36 01 77 86 19 54 65 51 61
23 65 04 78 73 40 88 56 38 96
87 33 60 04 44 20 76 80 37 19
23 08 04 34 89 88 68 46 92 53
73 50 61 04 79
64 49 89 84 19
89 53 72 54 42
37 61 47 47 97
99 19 02 60 25
38 91 51 29 19
54 83 92 68 94
14 48 66 67 26
48 07 58 03 81
24 44 06 30 43
10 98 80 95 16
06 73 69 97 88
00 49 27 22 93
16 14 99 63 59
92 17 79 45 06
33 67 25 73 98
78 36 03 05 66
65 65 06 28 88
15 25 44 97 49
87 28 87 91 10
85 61 04 72 82
22 61 53 32 48
43 24 65 96 14
97 74 51 42 50
38 13 94 23 00
39 39 92 82 15
41 08 33 09 15
67 19 30 70 86
30 62 51 65 19
75 99 63 62 71
59 88 42 57 39
77 06 04 87 95
53 61 46 62 35
81 76 32 69 78
91 84 00 13 70
lB 89 75 41 91
18 15 54 38 69
25 67 19 45 22
50 74 03 59 58
19 32 41 38 86
71 50 12 52 67
21 09 49 46 79
38 12 15 45 16
37 ii 95 42 71
21 35 51 01 72
57 98 66 78 29
12 96 88 12 82
81 99 04 02 27
59 73 50 41 56
51 18 95 67 31
43 48 79 20 82
84 14 34 49 60
92 61 27 50 95
44 28 25 37 88
64 36 88 94 08
19 92 17 17 81
61 00 64 97 75
10 50 92 28 93
57 95 44 07 53
15 37 18 71 81
58 2'? 81 52 71
02 70 61 10 26
36 18 22 13 05
42 30 70 57 81
88 27 91 67 77
11 31 35 35 25
57 74 71 29 69
55 97 35 51 73
67 85 97 28 63
29 54 01 17 25
71 71 63 11 20
89 14 30 80 19
98 46 20 62 13
68 71 11 44 71
05 91 46 65 22
19 38 49 10 37
62 16 62 63 42
14 65 07 76 62
13 69 22 02 86
80 66 93 02 41
12 67 41 40 60
82 19 61 55 80
32 94 60 23 27
72 33 05 61 53
77 86 84 73 38
51 32 38 45 08
57 00 03 36 50
02 89 67 41 36
05 20 98 54 89
73 00 71 55 84
73 84 75 01 65
15 57 08 41 82
20 49 73 04 57
50 70 82 03 13
40 05 62 84 23
34 49 99 21 38
62 60 59 57 15
04 84 24 50 16
45 99 78 23 57
25 06 13 79 75
85 43 74 41 83
98 97 72. 35 69
46 65 45 92 44
11 03 45 52 77
11 59 73 59 61
22 39 78 24 26
67 88 05 23 33
98 38 63 50 84
34 18 29 96 08
10 96 59 97 10 16 60 93 86 21
49 49 38 19 65 49 35 65 65 13
66 10 34 71 89 36 75 40 54 51
51 43 03 73 74 06 00 51 96 96
99 05 27 46 03 18 85 14 23 73
66 99 07 16 49
62 75 27 53 39
08 72 56 36 95
24 43 31 55 91
75 85 62 16 80
14
75 09 54 90 05 '74 39 32 27 14
34 52 52 21 56 08 54 46 65 05
17 87 53 33 08 15 70 87 09 17
78 95 48 93 70 45 87 35 30 53
13 95 60 19 02 29 79 66 11 11
94 08 14
31 49 85 07 24
79 84 02 22 01
72 II 50 44 59
123
1E
N
0
z
124
TABLE 7.3
Critical Absolute Rank Sum Differences
for "All Treatments" Comparisons
at 5% Level of Significance
Number of samples
Pan&sls
11
13
15
18
21
8
10
13
15
11
14
12
13
15
17
17
19
7
8
9
10
8
9
10
10
14
15
18
19
10
11
15
20
11
11
16
21
12
13
14
15
16
17
18
19
12
12
13
13
14
14
15
15
15
16
16
16
17
17
17
18
18
19
19
22
23
24
24
25
26
26
27
28
28
29
30
30
3
4
5
6
20
21
22
23
24
25
26
27
28
29
30
31
32
33
17
18
18
18
19
19
19
20
34
35
36
37
38
39
40
20
20
41
22
22
42
43
44
45
46
47
48
49
50
55
60
65
70
75
80
85
90
95
100
20
21
21
21
21
22
22
23
23
23
23
24
24
25
26
27
28
29
30
31
32
33
34
20
20
21
21
22
22
23
23
24
24
25
25
26
26
27
27
27
28
28
29
29
29
30
30
31
31
31
32
32
32
33
33
33
34
35
37
38
40
41
42
44
45
46
47
31
32
32
33
33
34
34
35
36
36
37
37
38
38
39
39
40
40
41
41
41
42
42
43
43
44
46
48
20
22
23
24
26
27
28
29
30
31
32
32
33
34
35
36
37
37
38
39
40
40
41
42
42
43
44
44
45
46
46
47
48
48
49
49
50
41
42
43
44
45
46
46
47
48
49
50
51
51
10
11
12
18
21
20
24
24
26
28
30
32
34
35
37
39
40
42
42
44
45
46
47
49
50
27
23
27
30
34
36
39
41
25
30
34
37
28
33
37
40
44
43
46
48
47
50
53
56
58
51
52
53
54
55
56
57
58
59
60
52
61
53
62
63
63
64
54
55
55
56
57
57
58
59
60
60
30
32
34
36
38
40
42
44
46
47
49
50
51
53
54
56
57
58
59
43
45
48
50
52
53
55
56
58
60
61
73
74
76
77
79
80
82
62
63
64
65
66
67
68
70
70
71
72
73
75
76
77
78
79
81
80
61
71
81
91
72
72
73
74
75
78
82
82
83
84
85
92
66
62
62
63
64
64
67
70
73
76
79
68
81
70
72
84
51
51
52
52
53
53
54
56
59
61
52
53
55
57
58
60
64
74
76
86
88
91
65
66
67
68
69
69
70
85
88
91
94
97
100
103
105
78
79
85
90
94
97
101
105
108
111
114
118
121
63
65
66
68
70
68
72
73
74
75
76
76
77
53
55
57
59
61
65
67
61
71
51
63
64
82
83
84
85
86
87
88
89
90
50
61
22
24
26
27
29
30
32
33
34
36
37
38
39
40
93
94
95
96
101
105
110
114
118
122
71
83
85
86
87
89
90
91
92
94
95
96
97
98
99
101
102
103
104
105
106
107
112
117
122
127
131
125
129
133
136
140
144
148
136
151
42
61
63
66
67
69
71
73
75
77
79
80
82
84
85
87
89
90
92
93
95
96
98
99
100
102
103
105
106
107
109
110
111
112
114
115
116
117
118
124
130
135
140
145
150
154
159
163
167
'Exact v&ues adapted from Flollande, and Wolfe (1973) are used for up tO 15 panelsts
5lnterpolaton may be used for urtspecifie table values in.olving more than 50 paneliStS
125
TABLE 7.4
Critical Absolute Rank Sum Differences
for "All Treatments' Comparisons
at 1% Level of Significance
Number of samples
Panelists
3
13
14
15
16
17
18
19
20
11
12
13
13
14
15
15
16
16
17
17
18
18
19
19
12
13
14
15
16
17
18
19
20
21
22
23
20
20
24
21
25
21
26
27
28
29
30
22
31
23
24
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
55
60
65
70
75
80
85
90
95
100
9
11
10
11
10
22
22
23
23
24
25
25
25
26
26
26
27
27
27
28
28
28
28
29
29
29
30
31
32
34
35
36
37
38
40
41
42
21
22
22
23
24
25
25
26
27
27
28
28
29
29
30
31
31
32
32
33
33
34
34
35
35
36
36
36
37
37
38
38
39
10
11
12
14
14
17
19
22
27
32
37
41
36
24
29
33
37
40
30
36
19
23
26
29
32
34
36
38
40
42
44
46
48
49
26
16
18
19
17
20
23
25
28
30
32
33
35
37
38
40
39
43
45
49
53
41
46
49
61
58
52
54
55
56
58
59
60
62
63
64
65
66
67
60
21
22
23
24
26
27
28
28
30
31
31
32
33
34
35
35
36
37
38
38
39
40
40
41
42
42
43
44
44
45
45
46
47
47
48
48
49
49
21
23
25
27
28
30
31
32
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
48
49
50
41
43
44
45
46
48
49
50
51
52
53
54
55
56
57
58
59
60
69
52
52
53
54
55
55
56
57
57
58
59
60
61
71
62
63
64
65
66
66
67
68
69
70
70
72
73
74
75
76
77
78
79
80
51
60
71
39
50
50
61
62
40
40
51
51
41
52
54
57
59
62
63
63
66
69
72
75
78
80
83
85
87
89
72
73
74
74
75
79
82
86
89
92
95
98
39
43
45
46
48
50
51
53
54
56
57
12
61
64
66
68
70
71
73
101
103
106
70
81
82
82
83
84
85
86
87
91
95
99
103
106
110
113
116
120
123
30
33
44
46
48
50
52
54
56
61
63
64
66
67
69
70
71
73
74
75
77
78
79
80
82
83
84
85
86
87
88
90
91
92
93
94
95
96
97
98
99
51
54
56
58
60
63
65
67
69
70
72
74
75
77
79
80
82
83
85
86
87
89
90
92
93
94
95
97
98
99
100
102
103
104
105
106
108
109
110
111
104
108
113
117
116
121
136
140
144
149
153
157
125
129
132
136
140
121
126
131
45
51
54
57
60
62
65
67
70
72
74
76
78
80
82
84
85
87
89
91
92
94
95
97
99
100
102
103
105
106
107
109
110
112
113
114
115
117
118
119
121
122
123
129
135
140
146
151
156
160
165
169
174
41
56
59
63
66
68
71
74
77
79
81
84
86
88
90
92
94
96
98
100
101
103
105
107
108
110
112
113
115
117
118
120
121
123
124
126
127
128
130
131
133
134
135
142
148
154
160
166
171
176
181
186
191
Exact values adapted from Hollander md Wolfe 1973) are used for up to 16 paneliSts.
blnierpolation may be used for unspecified table values involving more than 50 panelists.
126
TABLE 7.5
F Distribution
5% Level of Significance
2
3
4
5
6
7
8
9
10
II
12
13
14
IS
16
16145
18513
10128
19950
19000
95521
7-7086
60443
65079
59874
55914
53177
57861
51433
47374
44590
5-1174
42565
49646
48443
47472
46672
46001
45431
51922
45337
41203
38378
36331
50503
43874
39715
36875
34817
49503
42839
38660
35806
33738
48759
42066
37870
35005
32927
48183
41468
37257
47725
34381
33881
31789
41028
39823
38853
38056
37389
37083
34780
33567
32592
31791
3-3258
32172
30946
29961
29153
28477
31355
30123
29134
28321
27642
30717
29480
28486
27669
26987
28962
27964
27144
26458
36823
30337
35915
30556
30069
29013
28524
28100
27729
27401
27905
27066
2741:1
2-6572
3-5546
3-5219
32874
32389
31968
31599
31274
26987
26613
26283
26143
25767
25435
26408
25011
25480
25102
24768
25876
25377
24943
24563
24227
28661
28401
28167
27955
27763
27109
25990
25727
25491
25277
25082
25140
24876
24038
24422
24226
24471
24205
23965
23748
23551
23928
23661
23419
23201
23002
24904
24741
24047
23883
23732
23593
23463
23371
23205
23053
22913
22821
22655
22501
22360
22229
2-3343
2-2490
2-1665
2-0867
2-0096
22662
3-5874
34903
34105
33439
3-1122
32039
31059
30254
29582
20
4-3513
3-4928
30984
21
43248
43009
42793
42597
34668
34434
34221
34028
3-0725
42417
42252
42100
41960
33852
29912
3-3690
2-9751
27587
27426
33541
33404
29604
2-7278
26030
25868
25719
2-5681
3-3277
2-9407
2-9340
27141
4-1830
2-7014
25454
4-1709
33158
2-9223
40848
28387
4-0012
31504
30718
29957
2-7581
2-6802
25330
24495
23683
22900
24205
3-2317
26806
26060
2-2141
2-0986
25
26
27
28
29
30
40
60
120
39201
38415
19164
18
19
22
23
24
215-71
44940
44513
44139
43808
17
30491
30280
30088
26049
2-9647
2.9277
28051
2-5252
2-4472
2-3719
2-6848
26613
20400
26207
2-4501
2-4453
2-4324
2-3359
22S40
21750
v8)
32206
2-2782
2-1802
2-0970
20164
1-9384
= 005.
4.0990
3'6767
3-0204
22107
21240
20401
19588
18799
127
10
2
3
24188
19396
87855
5-9644
4-735!
40600
3-6365
3-3472
3-1373
12
15
20
30
24
40
60
24391
19413
46188
4558!
3-938!
3-5108
3-2184
3-0061
3-8742
3-4445
3-1503
2-9365
2-8450
2-7186
2-6169
2-533!
2-4030
44314
43984
43630
3-7395
3-3043
3-7047
3-2674
3-6668
30053
2-966)1
2-7872
27475
2 9270
2-7067
2-66(19
2-531)9
2-4251)
2-6211
2-4901
2-3842
2-55(11
25379
2-4460
2 4043
2-34)0
2-29112
2-3392
2-2664
2-2966
22524
2-2064
2-223(1
2-17762-1307
2-2468
2-1938
2-1477
2-1071
2-0712
2-204:1
2-15(17
2-1601
2-1141
2-1(155
2-055)1
2-1040
2-0629
2-0264
2-0584
2-0166
1-9796
2-0307
1-9051
1-9302
3-16114
1-9938
1-9645
1-9380
1-9838
2-0391
2-0102
1-9842
1-9606
1-9390
1-8920
1-9464
1-9165
1-8895
1-8649
1-8424
1-8963
1-8657
1-8380
1-8128
1-7897
1-8432
1-8117
1-7831
1-7570
1-7331
1-7684
1-7488
1-7307
1-7138
1-698!
1-7110
1-6906
1-6717
1-6541
1-6377
1-6835
1-5760
1-4673
1-3519
1-2214
1-6223
1-5089
1-3893
1-2539
1-0000
45272
38415
4-4957
3-4105
3-1152
2-9005
3-3758
3-0794
2-8637
2-7740
2-6464
2-5436
2-4589
2-3879
2-7372
2-6090
2-5055
2-4202
2-3487
2-6996
2-5705
2-4663
2-3803
2-3082
2-4035
2-3522
2-3077
2-2686
2-3275
2-2756
2-2304
2-2878
2-2354
21906
2-2341
2-1555
2-1497
2-1141
38082
4-463S
3-7743
3-3404
3-0428
2-8259
2-9782
2-8536
2-7534
2-6710
2-602!
2-9 130
2-5437
2-4935
2-449!)
2-4117
2-3779
2475:!
2-2776
2-2504
2-2258
2-2030
2-1834
22033
21242
22
23
24
2-3479
2-3210
2-2967
2-2747
2-2547
2-1757
2-1508
2-1282
2-1077
2-0900
2-0707
2-0476
2-0267
25
26
27
28
29
2-2365
2-2197
2-2043
2-1900
2-1768
2-1649
2-1479
2-1323
2-1179
2-1045
2-0889
2-0716
2-0558
1-9643
1-9464
1-9299
1-9147
1-9005
1-9192
1-9010
1-8842
1-8687
1-8543
18718
1-8217
1-8533
1-8301
18027
2-0275
2-0075
1-9898
1-9736
1-9586
1-9448
30
2-1646
2-0772
1-9926
1-9105
20921
2-0148
1-9245
1-8364
1-7505
1-6664
1-9317
1-8389
1-7480
1-6587
1.5705
1-8874
18409
17929
1-7444
1-7001
1-6084
1-5173
16491
1-7918
1-6928
1-5943
1-4952
1-3940
10
11
12
13
14
15
16
17
38
19
20
21
40
60
120
1-8307
120
2-7876
2-6866
2-6637
2-5342
2-4247
2-3807
2-3421
2-3080
2-0035
1-9174
1-8337
1-7622
20411
21898
2-0825
2-0540
20283
2-0050
F=
1-6543
1-459!
=
P1S2
19139
18203
1-8055
1-785!
1-7689
1-7537
1-7396
16373
1-5343
1-4290
1-3180
3 296
2-0638
2-0098
1-9168
1-8780
128
TABLE 7.6
F Distribution
1% Level of Significance
2
3
4
5
6
7
8
40522
98503
34116
21108
49995
99000
30817
18000
1025$
13745
12240
13274
10925
11-259
10501
54033
99166
29457
16694
56246
99249
28710
57637
99299
28237
15522
58590
99332
59283
99356
27672
14976
15977
27911
15207
75594
72057
(3-21)37
(1-9260
59526
(3
90738
14
880(6
0-70)0
0-5)49
5-7304
5-5639
8-683)
9-5310
631389
5-4)70
0-2262
8-997
52922
01121
1$
8-2854
19
8-185(1
20
2)
22
23
24
8096))
59943
56683
56363
5-3858
53)60
5-061)2
54111)
5-2053
5)1643
4-86)6
48206
46204
50354
46950
5)850
48932
47726
46690
(('0129
5-9259
5(1911)
601(13
78229
58489
57804
57190
56637
56136
25
20
27
28
29
77698
5568))
7-7213
30
75625
73141
II
Il
40
00
120
80)66
79454
7-881 I
76767
76356
75976
7.0771
68510
6-6349
598i6
99374
27489
14799
10044
9-6460
0-3302
I))
65523
5-200)
4-9861
4-0395
60225
99388
27345
14659
1(1158
79761
67)88
511106
535)1
130567
4-1)424
47445
46315
4-4094
4:1021
4:1875
444)4)
4-4558
42771)
4)399
4-0297
45556
44374
43350
4:1183
41415
400413
38948
42016
41015
40251)
3-881)6
37910
3-7804
3)3822
4579))
42471)
4(1146
:1-7054
45003
30267
38400
1-5971
41708
30386
3-78533-0305
35225
49382
48740
48160
47649
47181
4.4307
41027
40421
31)987
30302
38951
3.7102
3-6667
30308
36867
35300
34059
35644
36056
34530
34057
33020
:1-4507
39)180
38714
38117
37583
55263
54881
54529
54205
46755
46366
46009
45681
45378
41774
41400
38550
36272
34608
3.8183
35911
342l0
33239
32884
4-1056
37848
31539
37254
35580
35276
34995
33882
33681
33302
3-2558
32259
31082
32172
31818
31494
31105
30020
5-3904
45097
51785
49774
47865
46052
3-4735
3-3046
3-1720
3-0665
35138
33389
31736
32910
31187
31238
29930
2-9530
3-3192
3-0173
2-9559
2-8020
2-79)8
3-78)6
2-8233
2-0620
2-5113
28876
27185
3-9493
40179
38283
36491
34790
3-6990
4-3126
41269
43688
43134
42636
42184
40740
40449
2-6393
= 001.
4-9)
33981
33468
32996
325)30
2-5586
2-4073
129
30
60558
12
35
20
62087
6106-2
99-416
27-052
61573
99-399
27-220
99-432
26-872
99-449
26-690
14546
14374
14198
14020
10-051
9-7222
7'5590
6-3143
5-5151
4-9621
95527
73958
4-5582
4-2500
4-214411
4-7059
4-3074
4-3553
4-00911
4-14(4(3
3-94403
3-8584
3-6646
14
3-0:304
3-804(1
3-8354
3-6557
15
3-8049
3-6909
3-6662
16
3-4552
3-3706
3-2965
9-8883
78741
77183
6-6201
6-4691
5-8143
5-2565
5-11668
II
4-8482
4-5393
IS
13
9
10
5-1114
3-1(527
24
62346
99458
26-298
13-929
30
62007
99-466
26-505
(3-838
9-4665
7-3127
6-0743
5-2793
4729(4
9-3793
7-2285
4-4054
4-001(0
6-1554
5-359!
4-8080
40
60
6296-8
99-47
6333-0
633(4-4
03661)
9o453911-4(n
99-51)!
26411
26316
2(122!
26 122
13-745
13-652
13558
13463
5-902!
9-2032
7-1432
5-9084
5.1981
5-IsO
5-8236
5-0316
4-045(1
4-5607
44631
4 3975
43269
4-244)9
4-los:!
44469
4(4201)
:1-7805
3-94)!
3-9790
3-77(4)
3-9907
3-6(63!
:4-700936192
3-58)453-24)7u
:1-4274
:1:147(4
43044
:1-1:1)9
:1(117)
2-9595
2-8447
2-7459
2-8654
2-7S29
:1-2940
:1-1808
3-2)4)
33007
3-0)82
2-933)3
3-1(435
:1(48:15
3-00322-9205
3-0771
3-0(43!
2-0090
2-9249
2-9185
2-8442
2-8354
2-761)8
2-8348
2-749:!
2-6742
2-9377
2-8786
2-8274
2-7805
2-8594
2-8011
2-7488
2-7017
2-659!
2-7785
2-6947
2-6359
2-6077
2-5484
2-8675
2-6202
2-5773
2-583!
2-495!
2-447!
2-4035
2-5383
2-5026
2-4699
2-4397
2-4530
3-3682
3-3098
3-2676
3-2106
3-1681
3-2311
3-0740
3-0316
3-0880
302O9
2-9780
2-9311
2-8887
25
26
27
28
29
31294
2-9931
2-9579
2.8502
2-8150
26993
29256
27827
26316
2-8959
2-8685
2-7530
2-7256
2-6017
2-0203
2-5848
2-5522
2-5223
25742
2-41346
2-41 18
2-3253
30
40
00
120
2-9791
2-8005
2-6318
2-8431
2-6048
27002
2-5487
2-3089
2-3860
2-2034
2-0285
2-21302
2-0340
2-4689
2-2880
2-1154
1-9500
18783
17908
18000
10964
24721
23209
24961
23363
2-3848
2-5216
2-3523
2-1915
2-0385
2-6640
21978
4(4(490
3092.7
3-3(9(8
:1 542
20
3-0941
3-0618
3-0320
3-0045
5-6495
4-9558
4311)5
Is):)
:3
3-3719
3-2588
2-7340)
(-((44
688111
:3-27483)654
3-5082
3-4338
31209
4-1449)
90204
:1
3-5222
3-4089
3-33 I?
3-2273
3-1533
2-72044
9 111$
6-9600
5-7372
3:1413
3-593!
22
23
24
70568
17
3l729
9-21)2(4
:142.7:)
:1-2656
18
19
2!
120
2-5355
2-492:3
2-65147
2-5839
2-5168
2-4568
2-4029
2-3542
23090
2-65:10
2-5664)
2-48(4:)
2-4212
2-3603
2-3055
2-2559
2-2307
2-3637
2-3273
2-2938
2-2695
2-2325
2-262(1
2-2:344
2-1670
2-1378
2-1694
2-1315
2-0965
2-0642
2-0342
1-93014
2-2079
2-0394
1-8363
17628
35923
16557
14730
2-1107
1-9372
1-7263
1-5330
1-3246
2-0062
3-8047
3-0006
1-3805
1-0000
2-417(4
2-384))
2-35:15
2-1142
21984
5
6
7
8
2
3
4
4
6
17.97 17.97
9
10
II
12
13
3.066
3.035
3.006
2.976
2.947
2.918
17
18
19
3.226
3.199
3.171
3.143
3.432 3.441
3.198 3.241
3.277 3307 3.333 3.355 3.374 3.391 3.406 3.419 3.431 3.442
3.451 3.460
3.250 3.290 3.322 3.349 3.371 3.389 3.405 3.418 3.430 3.439 3.447 3.454 3.460 3.466
3.224 3.266 3.300 3.328 3.352 3.373 3.390 3.405 3.418 3.429 3.439 3.448 3.456 3.463
3.276
3.465
3.460
3.456
3.453
3.045 3.116 3.172 3.217 3.254 3.287 3.314 3.337 3.359 3.377 3.394 3.409 3.423 3.435 3.446 3.457
3.017 3.089 3.146 3.193 3.232 3.265 3.294 3.320 3.343 3.363 3.382 3.399 3.414 3.428 3.442 3.454
3.160
3.131
3.102
3.073
v = df(Error)
p = number of means within range being comured
120
oo
2.919
2.888
2.858
2.829
2.800
2.772
3.501
3.484
3.470
3.457
3.446
3.437
3.429
3.421
24
30
40
60
16
15
4.516 4.516 4.516 4.516 4.516 4.516 4.518 4.516 4.518 4.516 4.516 4.518
4.033 4.033 4.033 4.033 4.033 4.033 4.033 4.033 4.033 4.033 4.033 4.033
3.814 3.814 3.814 3.814 3.814 3.814 3.814 3.814 3.814 3.814 3.814 3.814
3.461 3.587 3.649 3.680 3.694 3.697 3.697 3.697 3.697 3.697 3.697 3.697 3.697 3.697 3.697 3.697 3.697 3.697
3.344 3.477 3.548 3.588 3.611 3.622 3.626 3.626 3.626 3.626 3.626 3.628 3.626 3.626 3.626 3.626 3.626 3.626
3.261 3.399 3.475 3.521 3.549 3.566 3.575 3.579 3.579 3.579 3.579 3.579 3.579 3.579 3.579 3.579 3.579 3.579
3.199 3.339 3.420 3.470 3.502 3.523 3.536 3.544 3.547 3.547 3.547 3.547 3.547 3.547 3.547 3.547 3.547 3.547
3.151 3.293 3.376 3.430 3.465 3.489 3.505 3.516 3.522 3.525 3.526 3.526 3.526 3.526 3.526 3.526 3.526 3.528
15
16
17
18
19
20
12
33
11
14
14
9
10
TABLE 7.7
Critical Values (Q Values) for Duncan's New Multiple Range Test
5% Level of Significance
8
9
2
3
4
00
60
120
40
24
30
18
19
20
12
13
14
15
16
17
11
10
I
U
17.97
17.97
17.97
17.97
2f,
30
1797 1797
28
17.97
32
17.97
34
17.97
36
17.97
38
17.97
40
17.97
50
17.97
60
17.97
70
17.97
80
17.97
90
17.97
100
3.814 3.814
3.697 3.697
3.814
3.697
3.814
3.697
3.814 3.814
3.697 3.697
3.814
3.697
3.547
3.547
3.547
3.547 3.547
3.547
3.547
3.547
3.814
3.697
3.474
3.474
3.474
3.474
3.474
3.474
3.481
3.481
3.481
3.474
3.474
3.474
3.474
3.474
3.474
3.474
3.474
3.474
3.481
3.478
3.481
3.478
3.510
3.499
3.490
3.483
3.481
3.478
3.476
3.474
3.474
3.474
3.471
3.470
3.469
3.467
3.490
3.485
3.481
3.478
3.476
3.474
3.474
3.474
3.490
3.490
3.490 3.490
3.490
3.490 3.490
3.481
3.478
3.476
3.474
3.474
3,474
3.477 3.477
3.486 3.486
3.504 3.504
3.529 3.531
3.555 3.561
3.584 3.594
3.481
3.478
3.476
3.474
3.474
3.474
3.477
3.477
3.481
3.477
3.477
3.476 3.476
3.474 3.474
3.474 3.474
3.474 3.474
3.504 3.504
3.534 3.537
3.566 3.585
3.603 3.640
3.504
3.537
3.600
3.668 3.690
3.504
3.537
3.596
3.504
3.537
3.601
3.708
3.504 3.504
3.537 3.537
3.601 3.601
3.722 3.735
3.477
3.477 3.477
3.481
3.481
3.478
3.476
3.474
3.474
3.474
3.478
3.476
3.474
3.474
3.474
3.481
3.481 3.481
3.478 3.478
3.476 3.476
3.474 3.474
3.474 3.474
3.474 3.474
3.481
3.490
3.490
3.510 3.510
3.481
3.478
3.476
3.474
3.474
3.473
3.526 3.526 3.526 3.526 3.526 3.526 3.526 3.526 3.526 3.526 3.526 3.526
3.814
3.697
3.626
3.579
3.547
6.085 6.085 6.085 6.085 6.085 6.085 6.085 6.085 6.085 6.085 6.085 6.085 6.085 6.085 6.085 6.085 6.085
4.516 4.516 4.516 4.516 4.516 4.516 4.516 4.516 4.516 4.516 4.516 4.516 4.516 4.516 4.516 4.516 4.516
4.033 4.033 4.033 4.033 4.033 4.033 4.033 4.033 4.033 4.033 4.033 4.033 4.033 4.033 4.033 4.033 4.033
24
22
20
4
5
6
7
8.
9
10
11
12
14
15
16
17
18
19
14.04
14.04
14.04
14.04
14.04
14.04
6.074
6.074
6.074
6.074
6.074
6.074
6.074
14.04
13
3.956 4.126 4.239 4.3.22 4.386 4.437 4,480 4.516 4.546 4.573 4.596 4.616 4.634 4.651
3.889 4.056 4.168 4.250 4.314 4.366 4,409 4.445 4.477 4.504 4.528 4.550 4.569 4.586
3.825 3.988 4.098 4.180 4.244 4.296 4.339 4.376 4.408 4.436 4.461 4.483 4.503 4.521
3762 3.922 4.031 4.111 4.174 4.228 4.270 4.307 4.340 4.368 4.394 4.417 4.438 4.456
3.702 3.858 3.965 4,044 4.107 4.158 4,202 4.239 4272 4.301 4.327 4.351 4.372 4.392
3.643 3.796 3.900 3.978 4.040 4.091 4.135 4.172 4.205 4.235 4.261 4.285 4.307 4.327
4.392 4.579 4.697 4.780 4.841 4.887 4.024 4.952 4.975 4.994 5.009 5.021 5.031 5.039 5.045 5.050 5.054 5.057
4.320 4.504 4,622 4.706 4.767 4.815 4.852 4.883 4.907 4.927 4.944 4.958 4.969 4.978 4.986 4.993 4.998 3.002
4,260 4.442 4.560 4.644 4.706 4.755 4.793 4,824 4.850 4.872 4.889 4.904 4917 4.928 4.937 4.944 4.950 4.956
4.210 4.391 4.508 4.591 4.654 4.704 4.743 4.775 4.802 4.824 4.843 4.859 4.872 4.884 4.894 4.902 4.910 4.916
4.168 4.347 4.463 4.547 4.610 4.660 4.700 4.733 4.760 4.783 4.803 4.820 4.834 4.846 4.857 4.866 4.874 4,88)
4.131 4,309 4.425 4.509 4.572 4.622 4.663 4.696 4.724 4.748 4.768 4.786 4.800 4.813 4.825 4.835 4844 4,8.51
4.099 4.275 4.391 4.475 4.539 4.589 4.630 4.664 4.693 4717 4,738 4.756 4.771 4.785 4.797 4.807 4.816 4.824
4.071 4.246 4.362 4.445 4.509 4.560 4.601 4.635 4.664 4.689 4.711 4.729 4.745 4.759 4.772 4.783 4.792 4.801
4.046 4.220 4.335 4.419 4.483 4.534 4.575 4.610 4.639 4.665 4.686 4.705 4.722 4.736 4.749 4.761 4.771 4.780
4.024 4,197 4.312 4.395 4.459 4,510 4.552 4.587 4.617 4.642 4.664 4.684 4701 4.716 4.729 4.741 4.751 4.761
5.243 5.439 5.5.49 5.614 5.655. 5.680 5.694 5.701 5.703 5.703 5.703 5.703 5.703 5703 5.703 5.703 5703 5.703
4.949 5.145 5.260 5.334 5.383 5.418 5.439 5.454 5.464 5.470 5.472 5.472 5,472 5.472 5.472 5.472 5.472 5.472
4.746 4.939 5.05.7 5.135 5.189 5.22? 5.256 8.276 5.291 5.302 5.309 5.314 5.316 5.317 5.317 5317 5.317 5.317
4.596 4.787 4.906 4.986 5.043 5.086 5.118 5.142 5.160 5.174 5.185 5.193 5.199 5.203 5.203 5.206 5.206 5.206
4.482 4.671 4.790 4.871 4.931 4.975 5.010 5.037 5.058 5074 5.088 5.098 5.106 5.112 5,117 5.120 5.122 3.124
v = dF(Error)
p = number of means within range being compared
0O
120
60
30
40
24
20
16
17
18
19
12
13
14
15
Ii
10
2
3
90.03 9003 90.03 90.03 90.03 90.03 90.03 90.03 90.03 90.03 90.03
14.04 1404 14,04 14.04 14.04 14.04 14.04 14.04 14.04 14.04 14.04
8.261 8,321 8.321 8321 8.321 8.321 8,321 8.321 8.321 8.321 8.321
6.512 6.677 6.740 6.756 6.756 6.758 6.756 6.756 6.756 6.756 6.756
5.702 5.893 5.989 6.040 6.065 6.074 6.074 6.074 6.074 6.074 6.074
TABLE 7.8
Critical Values (Q Values) for Duncan's New Multiple Range Test
1% Level of Significance
00
120
30
40
60
24
20
19
IS
17
11
12
13
14
15
10
6
7
2
3
4
22
I
U
I
U
U'
24
26
28
30
32
34
36
14.04 14.04
8.321 8.321
40
50
60
70
80
90
100
38
1% LeveL of Significance
5.703
5.472
5.317
5.206
5.124
5.703
5.472
5.317
5.206
5.124
5.703
5.472
5.317
5.206
5.124
5.703
5.472
5.317
5.206
5.124
4.710
4.030
4.391
4.530
4.469
4.408
4.94)0
5.011
5.011 5.011
5.011
5.011
5.011
5.011 5,011
5.011 5.611
4.914
4.890
4.869
4.850
4.914
4,892
4.873
4.856
4.914
4.892
4.874
4.857
4.838 4.841 4.843
4.914
4.892
4.872
4.854
4.914
4.892
4.S74
4.858
4.844
4.914
4.914 4.914
4.874
4.874 4.874
4.S74
4.874
4.914 4.914
4.845 4.845
4.845
4.914 4.914
4.892 4.S92
4.874 4.871
4.802
4.777
4.761
4.745
4.727
4.707
4.813 4.818 4.823 4.827 4.830 4.832 4.833 4.833 4.833 4.833 4.833 4.833 4.833
4.828 4.833
4.912
4.887
4.865
4.846
4.966 4.970 4.972 4.972 4.972 4.972 4.972 4.972 4.972 4.972 4.972 4.972 4.972 4.972 4.972 4.972
4.921 4.929 4.935 4.938 4.940 4.940 4.940 4.940 4.940 4.940 4.940 4.940 4.940 4.940 4 940 4.940 4.940
5,059 5.001 5.061 5.061 5.061 5.061 5.061 5.061 5.061 5.061 5.061 5.061 5.061 5.061 5.061 5.061 5.061
5.703
5.472
5.317
5.206
5.124
6074 6.074 6.074 6.074 6.074 6.074 6.074 6.074 6.074 6.074 6.074 6.074 6.074 6.074 6.074 6.074 6.074
6.756 6.756 6.756 6.756 6.756 6.756 6.756 6.756 6.756 6.756 6.756 6.756 6.756 6.756 6756 6.756 6.756
14.04
8.321
9003 90.03 90.03 90.03 90.03 90.03 90.03 90.03 90.03 90.03
20
42
43
44
45
46
41
48
49
50
4*
32
33
34
35
36
37
38
39
40
31
22
23
24
25
26
27
28
79
30
21
20
*9
17
18
*6
13
14
15
*2
11
10
8
9
973
981
997
998
998
999
998
999
999
999
997
993
995
996
991
94*
956
967
976
982
987
921
895
999
999
999
998
991
998
996
989
992
994
980
985
974
940
954
965
921
898
834
870
791
678
739
441
527
607
350
173
259
045
100
993
995
996
997
998
998
999
999
999
991
812
848
879
904
974
94*
954
964
972
979
984
988
661
719
708
596
289
368
448
524
994
996
997
997
998
999
999
999
999
981
990
992
862
888
910
928
943
955
965
972
978
983
831
990
992
994
995
996
997
998
999
999
999
999
999
987
957
965
973
978
963
946
815
847
814
897
916
932
131
778
581
638
690
751
794
521
457
391
263
326
104
149
203
003
008
020
039
066
703
310
382
453
522
588
648
241
007
020
042
017
122
178
145
213
001
045
088
018
004
999
861
986
990
993
995
997
998
998
999
999
999
8*9
961
766
701
896
925
946
429
532
623
320
210
974
983
988
992
995
805
857
737
941
961
539
649
868
912
885
905
922
937
949
959
967
973
979
983
981
990
992
994
995
996
997
998
998
861
833
801
223
279
339
399
460
519
576
630
679
725
766
126
172
088
003
009
019
035
058
001
968
974
980
984
987
990
992
994
995
961
952
941
849
873
895
913
928
821
293
340
406
462
518
572
623
670
714
754
189
24*)
191
108
146
050
075
031
004
009
017
001
987
464
517
568
617
662
705
144
779
810
838
863
885
903
920
933
945
955
963
970
976
980
984
411
125
163
206
254
304
357
002
004
008
016
027
043
065
092
001
10
895
912
926
938
949
958
966
972
800
829
854
876
697
735
769
220
266
314
364
415
466
516
565
612
656
107
140
118
002
004
008
014
024
038
056
079
001
11
932
943
9*9
820
845
867
887
904
761
791
607
650
689
726
562
516
419
468
322
370
232
276
191
154
121
033
048
068
092
021
002
004
001
013
001
12
836
859
879
896
783
811
719
153
683
376
422
469
515
560
603
644
330
285
243
166
203
104
133
002
004
007
012
019
028
042
058
079
001
13
176
803
829
713
145
470
515
558
600
639
671
252
293
336
38*
425
2*3
115
144
177
050
068
090
006
010
016
025
036
002
003
001
14
514
556
596
635
672
706
739
471
342
385
428
301
261
223
187
100
126
155
014
022
031
043
059
078
006
009
002
003
001
15
631
268
307
341
389
430
472
514
554
593
164
196
231
135
109
067
087
051
002
003
005
006
013
019
021
038
001
16
473
513
113
205
239
275
313
352
392
433
144
016
023
033
044
058
075
095
118
011
002
003
005
007
001
17
104
121
153
182
213
246
282
318
356
395
066
063
051
002
004
006
010
014
020
028
038
001
001
18
220
253
287
189
111
135
161
091
013
06)
002
004
006
009
012
018
025
033
044
(5)1
001
19
196
119
142
168
029
038
050
063
079
098
021
002
003
005
007
011
016
001
001
20
126
105
086
025
033
043
055
070
010
014
019
002
003
004
007
001
001
21
TABLE 7.9
One-Tailed Binomial Test
Probability of X or more correct judgements inn trials (p_-113)
076
061
002
003
004
006
008
01?
016
022
029
038
048
001
001
22
002
003
005
007
010
014
019
025
033
042
001
(5)1
001
23
017
022
003
004
006
009
012
002
001
(5)1
24
008
011
006
003
004
002
(5)1
001
25
002
002
003
005
001
001
26
00*
002
001
001
21
001
28
2-83
2-80
60
120
2-77
2-86
40
30
2-95
2-92
2-89
20
24
2-97
2-96
3-00
2-98
5-92
4-55
4-6-1
4-73
5-11
5-01
4-92
4-82
4-81
4-72
4-62
4-91
5-04)
5-20
5-10
5-27
5-23
5-31
5-40
5-35
5-85
-j
5-7-1
5-79
5-68
5-63
5-72
4-88
4-78
4-68
5-28
5-18
5-08
4-98
5-49
5-44
5-39
5-35
5-32
5-63
5-55
4-94
4-84
4-74
5-36
5-25
5-15
5-05
539
5-58
5-52
5-47
5-43
5-64
5-71
5-61
5-57
5-53
5-43
5-32
5-21
5-11
5-00
4-90
4-80
5-61
5-50
5-38
5-27
5-16
5-05
4-93
5-22
511
5-00
5-06
4-95
4-85
4-89
5-3:1
5-55
5-44
5-9
5-69
5-65
5-49
5-38
5-27
5-16
5-416
5-65
5-50
5-55
5-50
5-46
6-tX)
6-20
6-09
6-44
6-03
5-93
5-85
n is the size of sample from which the range is obtained and v is the nuniber of degrees of freidoiji of s.
4-65
4-56
4-47
4-55
4-48
4-39
5-01
4-92
4-83
4-44
4-36
4-29
4-31
4-24
4-17
4-16
4-10
4-03
3-98
3-92
3-86
3-74
3-69
3-63
3-40
3-36
3-31
4-90
4-74
439
3-58
3-53
3-49
3-44
4-60
4-52
4-23
4-17
4-10
4-04
3-96
3-90
3-84
3-79
3-59
4-81
4-72
4-63
4-77
4-68
4-62
4-54
4-46
4-45
4:17
4-30
4-23
4-30
4-28
4-25
5-07
5-04
5-20
5-15
5-11
5-08
5-03
4-99
4-96
4-92
4-94
4-90
4-86
4-82
4-79
4-78
4-74
4-71
4-67
4-65
4-60
4-56
4-52
4-49
4-47
4-37
4-33
4-08
4-05
4-02
4-00
3-98
3-67
3-65
3-63
3-61
3-01
15
16
17
18
19
5-31
5-26
5-21
5-17
5-14
4-88
4-83
6-34
6-27
5-99
5-88
5-79
5-72
6-20
6-06
5-95
5-86
5-79
5-84)
6-11
5-81
5-71
6-4-1
7-93
7-31
6-91
6-65
5-24
5-13
5-01
4-97
5-48
5-36
559
5-71
5-75
3-iti
5-8-1
5-91.1
5-96
6-03
6-lI
6-47
6-33
6-21
6-64
5-20
5-09
5-66
5-54
5-13
5-31
5-19
5-74
5-70
5-90
6-40
6-26
6-IS
6-05
5-91
7-09
6-80
6-58
7-51
8-21
7-59
7-17
6-87
6-03
5-90
5-93
5-71
6-30
6-05
5-87
5-62
5-53
5-46
5-83
5-72
5-61
5-51
5-43
5-36
5-60
5-49
5-40
5-32
5-25
5-46
5-35
5-21
5-19
5-13
5-30
5-20
5-12
5-05
4-99
5-12
5-03
4-95
4-91
4-82
4-75
4-69
4-64
3-08
3-06
3-03
3-Il
5-74
5-60
5-40
5-24
5-61
5-77
6-80
6-32
6-00
6-58
6-12
5-82
5-60
5-43
8-33
5-89
4-65
4-51
4-51
4-45
4-41
12
13
14
11
6-03
4-33
4-28
4-20
4-15
4-11
3-88
3-82
3-77
3-73
3-70
3-15
10
3-95
567
9-2:1
8-12
8-03
7-13
7-02
6-73
6-51
7-83
7-24
6-85
6-51
6-36
9-13
9-0:1
7-72
7-14
6-76
6-48
6-28
11-24
11-Il
10-84
8-91
7-60
7-03
6-66
6-39
6-19
7-47
6-92
6-55
6-29
6-09
7-32
6-79
6-43
6-18
5-98
7-17
6-65
8-99
6-49
6-16
5-92
16-S
46-6
16-4
10-98
10-52
8-66
59-6
55-8
580
15-9
10-69
8-79
15-7
15-4
10-35
8-52
15-1
16-1
56-3
55-4
54-3
53-2
51-2
20
19
18
Il
16
15
14
13
10-15
8-37
7-60
8-48
74)5
12-4
12
52-0
50-6
49-1
14-7
14-4
14-0
9-95
9-72
9-46
8-21
8-03
7-83
11
7-35
474
10
885
45-4
13-0
43-1
13-5
9-18
5-63
5-36
5-17
5-02
4-53
4-42
5-31
5-06
4-89
4-76
4-0-1
3-64
3-46
3-34
3-26
3-20
40-4
37-1
32-8
11-7
9-8
10-9
8-04
6-82
7-50
6-71
6-29
5-76
5-22
4-90
4-68
15-0 27-0
8-3
6-09
5-91
4-50
3-93
5-04
4-60
4-34
4-18
TABLE 7.10
Percentage Points of the Studentized Range
Upper 5% Points
14-0
8-26
6-51
5-70
5-24
4-95
4-74
2
3
4
5
6
7
8
9
4-02
3-96
3-89
3-82
3-76
20
24
30
40
60
120
3-70
3-64
4-17
4-13
4-10
4-07
4-05
15
16
17
18
19
12
13
14
II
4-48
4-39
4-32
4-26
4-21
10
4-60
90-0
12-2
9-17
10-6
8-12
4-28
4-20
4-12
4-64
4-54
4-45
4-37
4-67
4-83
4-78
4-74
4-70
5-27
5-14
5-04
4-96
4-89
4-99
4-87
4-76
5-51
5-37
5-24
5-11
5-80
5-72
5-66
5-60
5-55
6-43
6-25
6-10
5-98
5-88
7-37
6-96
6-66
5-01
4-88
5-13
5-69
5-54
5-40
5-27
5-99
5-92
5-85
5-79
5-73
6-08
6-67
6-48
6-32
6-19
7-24
6-91
9-32
8-32
7-68
15-0
11-1
8-91
7-97
216
28-2
14-2
10-6
202
26-6
5-25
5-12
4-99
5-84
5-69
5-54
5-39
6-01
5-94
5-89
6-16
6-08
6-87
6-67
6-51
6-37
6-26
9-67
8-61
7-94
7-47
7-13
11-5
227
29-5
15-6
5-1)8
5-21
5-36
5-65
5-50
5-81
5-97
6-31
6-22
6-15
6-08
6-02
6-41
6-99
6-84
6-67
6-53
5-45
5-30
5-16
6-09
5-92
5-76
5-60
6-20
6-14
6-44
6-35
6-27
6-81
8-67
6-54
7-21
10-24
9-10
6-37
7-87
7-49
31-7
16-i
12-3
246
Ia
7-1)5
9-97
8-87
6-17
7-68
7-32
16-2
11-9
237
30-7
5-53
5-38
5-23
6-19
6-02
5-85
5-69
6-25
6-31
6-46
6-38
6-55
7-36
7-13
6-94
6-79
6-66
7-65
9-30
8-55
8-03
10-48
17-1
12-6
253
32-6
II
5-60
5-44
5-29
6-29
6-11
5-93
5-77
6-41
6-34
6-66
6-56
6-48
7-48
7-25
7-06
6-90
6-77
10-70
9-49
8-71
8-18
7-78
5-35
5-51
5-67
6-37
6-19
6-01
5-84
6-76
6-66
6-57
6-50
6-43
6-87
7-01
7-60
7-36
7-17
10-89
9-65
8-86
8-31
7-91
13-1
12-8
115
266
3-I-i
11-9
13
33-4
260
12
5-73
5-56
5-40
6-45
6-26
6-08
5-90
5-61
5-45
5.79
6-52
6-33
6-14
5-96
6-93
6-82
6-73
6-65
6-58
7-56
7-36
7-19
7-05
7-46
7-26
7-10
6-96
6-84
6-74
6-66
6-58
6-51
7-81
7-71
8-55
8-13
912
11-24
9-95
18-5
13-5
18-2
13-3
11-08
9-81
9-00
8-44
8-03
217
35-4
IS
212
31-8
14
5-84
5-66
5-49
6-59
6-39
6-20
6-02
6-65
7-00
6-90
6-80
6-72
7-91
7-65
7-44
7-27
7-12
8-23
11-40
10-08
9-24
8-66
18-8
13-7
360
282
16
5-93
5-75
5-57
5-71
5-54
6-71
6-51
6-31
6-12
7-14
7-03
6-94
8-85
6-78
7-27
7-59
7-42
7-81
8-07
8-41
9-46
8-85
11-68
10-32
5-89
6-65
6-45
6-26
6-07
7-07
6-97
6-87
6-79
6-72
7-20
7-3-1
7-99
7-73
7-52
11-55
10-21
9-35
8-76
8-32
5-98
5-79
5-61
6-76
6-56
6-36
6-17
7-20
7-09
7-00
6-91
6-84
8-15
7-88
7-66
7-48
7-33
10-13
9-55
8-94
8-49
1181
14-2
13-9
19
290
291
37-0
37-5
19-3
19-5
il-I
18
286
36-5
191
17
a is the size of the sample from which the range is obtained and v is the number of degrees of freedom of s,..
4-82
4-71
4-60
5-17
5-05
4-93
4-91
4-80
4-70
4-60
4-50
4-40
5-29
5-56
5-49
5-43
5-38
5-33
6-14
5-97
5-84
5-73
5-63
7-56
7-01
6-63
6-35
8.42
9-96
186
24-7
13-3
5-02
5-25
5-19
5-14
5-09
5-05
5-50
5-40
5-32
5-77
5-62
7-80
7-03
6-54
6-20
5-96
22-3
8-97
6-33
5-92
5-63
5-43
164
190
135
TABLE 7.11
Percentage Points of the Studentized Range
Upper 1% Points
198
8-02
5-83
5-65
6-61
6-41
6-21
6-82
7-26
7-15
7-05
6-96
6-89
7-55
7-39
773
8-22
7-95
11-93
10-54
9-65
9-03
8-51
114
298
37-a
20
REFERENCES
139
REFERENCES CITED
"Principles
Amerine, M.A., Pangborn, R.M. and Roessler, E.B. 1965.
Sensory Evaluation of Food." Academic Press, New York.
of
140
7:1.
Daget, N. 1977.
Sensory evaluation or sensory measurement? In "Nestle Research News 1976/77". C. Boella (Ed.). Nestle Products Technical Assistance Co. Ltd., Switzerland.
Ennis, D.M., Boelens, H., Raring, H. and Bowman, P. 1982.
Multivariate
analysis in sensory evaluation. Food Technol. 36(11):83.
Gacula, M.C. Jr. and Singh, J. 1984.
"Statistical Methods in Food and Consumer Research." Academic Press, Inc., New York.
IFT Sensory Evaluation Division. 1981.
Sensory evaluation guide for testing
food and beverage products. Food Technol. 35(11):50.
Jellinek, 0. 1985.
"Sensory Evaluation of Food. Theory and Practice." Ellis
Horwood, Chichester, Eng]and.
Joanes, D.N. 1985.
141
York, N.Y.
Elsevier Applied
Methods," 7th
ed.
Academic
descriptive
Stone, H., Sidel, J.L., Oliver, S., Woolsey, A. and Singleton, R.C. 1974. Senso
ry evaluation by quantitative descriptive analysis. Food Technol.
28(11):24.
142
for
ADDITIONAL REFERENCES
AMSA. 1978.
American Meat Science Association and National Live Stock and Meat
Board.
Cardello, A.V., MaIler, 0., Kapsalis, J.G., Segars, R.A., Sawyer, F.M., Murphy,
C. and Moskowitz, H.R. 1982.
Perception of texture by trained and
consumer panelists. J. Food Sci. 47:1186.
Civille, G.V. 1978.
Case studies demonstrating the role of sensory evaluation in product developments. Food Technol. 32(11):59.
143
Consumer
textural
GLOSSARY
147
Gacula, M.C. Jr. and Singh, J. 1984. "Statistical Methods in Food and
Consumer Research." Academic Press, Inc., Orlando, Florida.
Hirsh, N.L. 1971. Sensory good sense. Food Product Devel. 5(6):27-29.
Huck, S.W., Cormier, W.H. and Bounds, W.GJr. 1974. "Reading Statistics
and Research." Harper & Row Publishers, New York, N.Y.
148
Accuracy (n) - Closeness with which measurements taken approach the true
value; exactness; correctness.
Aftertaste (n) - The experience, which under certain conditions, follows the
removal of a taste stimulus.
Ageusia (n) - Lack or impairment of sensitivity to taste stimuli.
and for
149
Batch (n) - A definite quantity of some food product chosen from the
population of that food, and from which samples are withdrawn.
Bias (n) - A prejudiced or influenced judgment.
S
I
Classify (v) - To sort into predetermined categories.
150
151
Interaction (n) - A measure of the extent to which the effect of changing the
level of one factor depends on the level or levels of another or others.
Label (n) - Means of identification. (v) - To attach a label to.
Molar Teeth - Teeth with a broad crown for grinding food, located behind
the bicuspids.
Monitor (v) - To check, watch or keep track of.
152
153
Random Sample - Batch or sample chosen such that all members of the
population have an equal chance of being selected.
p
Rank (v) - To order a series of three or more samples by the degree of some
designated characteristic, such as intensity or acceptability.
Recruit (v) - To seek and enroll individuals as participants.
Score (n) - Values assigned to specific responses made to a test item where
the scores have a defined and demonstrated mathematical relationship
to each other.
(v) - To rate the properties of a product on a scale or according to
some numerically defined set of criteria.
Scorecard (n) - Card or paper on which samples are scored.
154
Sense (n) - Any of the functions of hearing, sight, smell, touch and taste.
they are perceived by the senses of sight, smell, taste, touch and
hearing.
155
Trial Run - The process of testing, trying and timing methods and
procedures through their actual use.
Valid (adj) - Drawing the proper and correct conclusions from the data.
INDEX
159
Discriminant analysis 56
Duncan's multiple range test 55, 76, 101
Duo-trio test 80
Endpoints 49, 114, 117
Experimental design 5, 56, 57, 58
Experimental error 58, 68 69, 91
Factor analysis 56
Flavour profile 104
Food preparation 7, 11, 12, 13, 14, 17, 19, 23, 26
Friedman test 55, 65, 87
Hedonic 60, 66, 68, 70, 75, 94
Hidden reference 42
In-house panel 8, 29, 30, 62, 63, 65, 66, 70, 83
Kramer test 55
160
Paired-comparison test 80
Paired-preference test 60, 61, 62, 63, 80, 82
Panel leader 11, 13, 17, 18, 25, 26, 29, 30, 32, 33, 34, 35, 48, 111, 114
Parametric test 54, 55
Preference 7, 8, 32, 48, 49, 51, 59, 60, 61, 62
Principal component analysis 56
Probability 52, 53, 61, 62, 78, 82, 83, 85, 103
Product-oriented test 7, 8, 9, 13, 48, 49, 51, 53, 59, 79
Replication 54, 57, 58, 91, 92, 94, 96, 97, 99, 100, 115
Scheffe's test 55
Screening 31, 86, 106
Sensory facilities 11, 18, 23
Significance 53, 61, 65, 69, 76, 77, 82, 83, 85, 97, 102
Standardization 37
Statistical analysis 5, 34, 47, 52, 54, 56, 105, 106
Statistical test 52, 54, 56
Supplies 11, 13, 19, 23, 25
Target population 8, 9
Texture profile 104
Trained panel 8, 9, 29, 31, 32, 54, 83, 86, 104
Training 9, 29, 32, 51, 106, 114
Triangle test 31, 79, 81, 82, 83
Tukey's test 55, 101
Head Office
IDRC, P0 Box 8500, Ottawa, Ontario, Canada K1G 3H9