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Do panelists memorize products when performing descriptive analysis on few products?

机译：小组成员在执行少数产品进行描述性分析时记住产品吗？

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Abstract <section xml:id="joss12305-sec-0001" numbered="no"> >Few studies have investigated the impact of the number of samples on the descriptive analysis (DA) process and results. One may hypothesize that when training on and evaluating small product sets, panelists memorize the products instead of actually evaluating the samples based on their perceptions of the attributes. In this study, we tested whether products were recognized during the training and evaluation phases of separate ketchup and lemonade panels. After performing a full DA task, panelists did a recognition test, in which they were asked to estimate the number of products they evaluated and which ones they recognized from a larger sample set. Panelists did not realize how many different samples they tasted, neither during training nor evaluation. Yet, they were able to recognize samples they had previously tasted in DA. Similarities among products led to mistakes. However, samples that were very different from others were not better recognized. </section> <section xml:id="joss12305-sec-0002" numbered="no"> <title type="main">Practical applications >This study is a first attempt at evaluating the extent of product recognition in a realistic descriptive analysis context. The goal of sensory profiles is to measure human perception of products, which can be biased by memory effects. Since memorization may depend on the number of products panelists are trained on, we tested a “worst case scenario” with only four products during the training phase. This is relevant to many situations in which small sample sizes occur: a 2 x 2 experimental design, few innovative products present on the market, or limited number of prototypes available. </section> </abstract> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> <div class="translation abstracttxt"> <span class="zhankaihshouqi fivelineshidden" id="abstract"> <span>机译：</span><Abstract Type =“main”XML：lang =“en”> <标题类型=“main”>抽象</ title> <section XML：ID =“JOSS12305-SEC-0001”编号=“否”> >很少有研究研究了样品数量对描述性分析（DA）过程和结果的影响。可以假设在培训和评估小产品集时，小组成员记住产品，而不是基于其对属性的看法实际评估样本。在这项研究中，我们测试了在单独的番茄酱和柠檬水板的培训和评估阶段是否确认产品。在执行完整的DA任务后，小组成员做了一个识别测试，其中他们被要求估计他们评估的产品数量以及它们从更大的样本集中识别的产品数量。小组成员没有意识到他们在训练中或评估期间尝试了多少种不同的样本。然而，他们能够识别他们以前品尝的样本。产品之间的相似之处导致错误。然而，与其他不同的样本并不更好地识别。</ p> </ section> <secto xml：id =“joss12305-sec-0002”编号=“否”> <标题类型=“main”>实用应用程序</ title> >本研究是在逼真的描述性分析上下文中评估产品识别程度的首次尝试。感官概况的目标是测量人类对产品的看法，这可以通过记忆效应偏置。由于记忆可能取决于产品小组成员的数量，我们在训练了，我们在训练阶段中只有四个产品测试了“最坏情况”。这与许多样本尺寸发生的许多情况有关：A x 2实验设计，市场上存在的创新产品很少，或可用的原型数量有限。</ p> </ section> </摘要> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> </div> <div class="record"> <h2 class="all_title" id="enpatent33" >著录项</h2> <ul> <li> <span class="lefttit">来源</span> <div style="width: 86%;vertical-align: text-top;display: inline-block;"> <a href='/journal-foreign-35799/'>《Journal of sensory studies》</a> <b style="margin: 0 2px;">|</b><span>2018年第1期</span><b style="margin: 0 2px;">|</b><span>共9页</span> </div> </li> <li> <div class="author"> <span class="lefttit">作者</span> <p id="fAuthorthree" class="threelineshidden zhankaihshouqi"> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Lestringant Pauline&option=202" target="_blank" rel="nofollow">Lestringant Pauline;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Delarue Julien&option=202" target="_blank" rel="nofollow">Delarue Julien;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Heymann Hildegarde&option=202" target="_blank" rel="nofollow">Heymann Hildegarde;</a> </p> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zkzz" style="display: none;">展开▼</span> </div> </li> <li> <div style="display: flex;"> <span class="lefttit">作者单位</span> <div style="position: relative;margin-left: 3px;max-width: 639px;"> <div class="threelineshidden zhankaihshouqi" id="fOrgthree"> <p>Departments of Food Science and Technology and Viticulture &</p> <p>EnologyUniversity of CaliforniaDavis California;</p> <p>UMR Ingénierie Procédés Aliments AgroParisTech INRAUniversité Paris‐Saclay91300 Massy France;</p> <p>Departments of Food Science and Technology and Viticulture &</p> <p>EnologyUniversity of CaliforniaDavis California;</p> </div> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zhdw" style="display: none;">展开▼</span> </div> </div> </li> <li > <span class="lefttit">收录信息</span> <span style="width: 86%;vertical-align: text-top;display: inline-block;"></span> </li> <li> <span class="lefttit">原文格式</span> <span>PDF</span> </li> <li> <span class="lefttit">正文语种</span> <span>eng</span> </li> <li> <span class="lefttit">中图分类</span> <span><a href="https://www.zhangqiaokeyan.com/clc/1315.html" title="神经生理学">神经生理学;</a></span> </li> <li class="antistop"> <span class="lefttit">关键词</span> <p style="width: 86%;vertical-align: text-top;"> </p> </li> </ul> </div> </div> <div class="literature cardcommon"> <div class="similarity "> <h3 class="all_title" id="enpatent66">相似文献</h3> <div class="similaritytab clearfix"> <ul> <li class="active" >外文文献</li> <li >中文文献</li> <li >专利</li> </ul> </div> <div class="similarity_details"> <ul > <li> <div> <b>1. </b><a class="enjiyixqcontent" href="/journal-foreign-detail/0704025845763.html">Do panelists memorize products when performing descriptive analysis on few products?</a> <b>[J]</b> . <span> <a 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