NDLI: Replication Improves Sorting-Task Results Analyzed by DISTATIS in a Consumer Study of American Bourbon and Rye Whiskeys.

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Replication Improves Sorting-Task Results Analyzed by DISTATIS in a Consumer Study of American Bourbon and Rye Whiskeys.

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Replication Improves Sorting-Task Results Analyzed by DISTATIS in a Consumer Study of American Bourbon and Rye Whiskeys.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Lahne, Jacob Collins, Thomas S. Heymann, Hildegarde
Description	Country affiliation: United States Author Affiliation: Lahne J ( Dept. of Culinary Arts and Food Science, Drexel Univ, Philadelphia, Pa., 19103, U.S.A.); Collins TS ( Viticulture and Enology Program, Washington State Univ, Richland, Wash. 99354, U.S.A.); Heymann H ( Dept. of Viticulture and Enology, Univ. of California-Davis, Davis, Calif., 95616,, U.S.A.)
Abstract	In consumer food-sensory studies, sorting and closely related methods (for example, projective mapping) have often been applied to large product sets which are complex and fatiguing for panelists. Analysis of sorting by Multi-Dimensional Scaling (MDS) is common, but this method discards relevant individual decisions; analysis by DISTATIS, which accounts for individual differences, is gaining acceptance. This research posits that replication can improve DISTATIS analysis by stabilizing consumer sensory maps, which are often extremely unstable. As a case study a fatiguing product set was sorted: 10 American whiskeys-5 bourbons and 5 ryes-were sorted into groups by 21 consumers over 2 replications. These products were chosen because American whiskeys are some of the most important distilled beverages in today's market; in particular, 'bourbon' (mashbill more than 50% corn) and 'rye' (more than 50% rye) whiskeys are important and assumed to be products with distinct sensory attributes. However, there is almost no scientific information about their sensory properties. Data were analyzed using standard and aggregated DISTATIS and MDS. No significant relationship between mashbill and consumer categorization in whiskeys was found; instead, there was evidence of producer and aging effects. aggregated DISTATIS was found to provide more stable results than without replication, and DISTATIS results provided a number of benefits over MDS, including bootstrapped confidence intervals for product separation. In addition, this is the first published evidence that mashbill does not determine sensory properties of American whiskey: bourbons and ryes, while legally distinct, were not separated by consumers.
File Format	HTM / HTML
ISSN	00221147
Issue Number	5
Journal	Journal of Food Science
Volume Number	81
e-ISSN	17503841
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2016-05-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Content Type	Text
Resource Type	Article
Subject	Food Science

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