Persons at SUA
This page displays all publicly accessible information about the desired person. Some information about the person's occupation and offices may be hidden.Basic information
Basic information about a final thesisAdditional informationAdditional information about the final thesis follows. Click on the language link to display the information in the desired language.
|Language of final thesis:||Slovak|
Parts of thesis with postponed release:
|Title of the thesis:||Comparative study of food positioning by Thurstones scaling and Bradley Terry model|
|Summary:||The last decade has brought major breakthrough in the application of the sensory
methods. It is changed particular view of consumer assessors. Today it is considered a very beneficial and important type of sensory panel. The problem was necessary to
choose a simple methodology and data processing by consumers, in order to obtain
statistical information with power of descriptive sensory methodology.
Habilitation thesis discusses of comparison among classical descriptive profiles
and psychometric models of Thurstone and Bradley-Terry model to process sensory
data. Descriptive profiles represent the top of the current methodologies of the sensory
analysis and their importance in sensory analysis is beyond the question.
A disadvantage of these conventional profiles is that the panel training and calibration
is very expensive and time consuming. New profiles were created as various
modifications based on a change in the assessment scale CATA, FCP, Flash or profile.
Post-production results (GPA analysis). Recently, sensory evaluation began to also use
other methods, which has taken over from Psychology respectively Psychophysics.
Compared to the classical methods of profiling and Thurstones scaling
may be concluded method do not generate statistically significant differences and the
use Thurstones scaling in the combination of several profiles appears to be appropriate.
The difference in application Bradley-Terry model and its modifications (DRR)
tournament design in comparison with other techniques was analyzed statistically not
significant and this approach can be considered as promising in the processing of
sensory data. Both techniques used in study and their applications are beneficial and
promising for further use and sensory evaluation application in foodstuffs.|
|Key words:||sensory analysis, paired comparisons, descriptive profile|
|–||Final thesis (final thesis appendices) unlimited|
|–||Reviews for final thesis unlimited|