DEVELOPMENT AND LEARNING PROCESS OF A SENSORY VOCABULARY FOR THE ODOR EVALUATION OF SELECTED DISTILLED BEVERAGES USING DESCRIPTIVE ANALYSIS

The aim of this work was to develop a vocabulary to describe the odors of selected distilled beverages in 12 panel hours, by monitoring the performance of each assessor and of the panel throughout vocabulary development. Sixteen assessors initially produced a vocabulary of 30 odor terms during group discussion. This list was modified to 20 attributes, and panel agreement on its definition was monitored, over three sessions of descriptive analyses of eight samples which could represent the diversity of odors to be encountered in future use of the vocabulary. The data from each descriptive analysis was analyzed by Principal Component Analysis, Analysis of Variance, Spearman correlation and Kendall W Test. Results obtained after each descriptive analysis were shown to the assessors and discussed. Results obtained over the three sessions showed sufficient improvement in the assessor's performance to deem the panel competent for descriptive analysis of the distilled beverages studied.

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