Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-25088
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dc.contributor.authorBongartz, Annette-
dc.contributor.authorPopp, Martin-
dc.contributor.authorRetsch, Richard-
dc.date.accessioned2022-06-02T14:34:38Z-
dc.date.available2022-06-02T14:34:38Z-
dc.date.issued2022-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/25088-
dc.description.abstractIn natural sciences, in general, the most important challenge is to ensure the reliability and validity of collected data and results. The identification of relevant influencing factors and the definition of adequate methodological approaches helps to minimize “noise.” Within the sensory evaluation of extra virgin olive oil, many potentially influencing factors are known. Tasting procedures, therefore, are standardized. However, not all criteria have the same impact on data quality. The study at hand focuses on the possible influence of different test locations, comparing the situation in sensory labs (in situ) with so-called home testing stations (remote) for two wellexperienced olive oil panels. Panel performance of both panels meets all regulatory requirements. Looking at the results from the overall statistical data analysis, slight differences between results coming from the two panels can be seen (nevertheless, not exceeding the requirements), but almost no differences are found between results coming out of different test situations. Knowing that the influence of testing through different panels is small but nevertheless bigger than a potential impact of testing in different test locations (sensory lab versus home testing stations), shows us the great potential for future use of remote test designs likewise to lab designs to obtain valid data.de_CH
dc.language.isoende_CH
dc.publisherIntechOpende_CH
dc.relation.ispartofOlive Cultivationde_CH
dc.rightshttp://creativecommons.org/licenses/by/3.0/de_CH
dc.subjectSensory evaluationde_CH
dc.subjectTest locationde_CH
dc.subjectRemote testingde_CH
dc.subjectExtra virgin olive oil (EVOO)de_CH
dc.subjectData validityde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleSensory evaluation of EVOO : do different test locations have a relevant impact on data quality?de_CH
dc.typeBuchbeitragde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
zhaw.publisher.placeLondonde_CH
dc.identifier.doi10.5772/intechopen.102702de_CH
dc.identifier.doi10.21256/zhaw-25088-
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.parentwork.editorYonar, Taner-
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedSensorikde_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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