焼豚の製法が官能評価に及ぼす影響:―職人パネルと一般パネルの比較―

概要

論文の詳細を見る
One panel each of students and experts evaluated two kinds of roast pork differing in their manufacturing process. The samples were prepared by the tank-curing and double-process methods. The samples had almost the same characteristics in terms of chemical components and texture. The sensory evaluation was carried out using 9 essential items for roast pork evaluation. The students detected no differences between the two roast pork samples for all items, with a 95% critical interval of mean in evaluation scores. On the other hand, the experts detected significant differences for the items related to deliciousness. The evaluations of the students and experts are analyzed in detail using a graphical modeling method. The results suggest that structural analysis by the graphical modeling method is useful for understanding the transfer of cognitive skill in experts.
日本官能評価学会の論文