Mapas externos de preferencias de jueces entrenados y consumidores: comparación del desempeño y determinación de la preferencia
External preference maps of trained judges and consumers: a comparison of the performance and determination of the preference
Resumen
Para la realización de este estudio se entrenó un panel constituido por seis personas, las cuales evaluaron los atributos: color blanco, textura granulosa al tacto, suave al tacto, olor a cuajo, salado, grumoso en boca, suave en boca y aroma a suero. También se contó con dos grupos de 400 consumidores, donde un grupo evaluó características sensoriales y el segundo grupo evaluó la apreciación global. Los resultados del ANOVA de tres factores mostraron que el panel entrenado fue discriminante en todos los atributos, mientras que el ANOVA de dos factores reveló que los paneles de consumidores fueron discriminantes en seis atributos; el ACP reveló similitudes entre ambos paneles para el posicionamiento de los quesos en el espacio sensorial. El MEP reveló que los consumidores del municipio de Asunción Ixtaltepec y de San Pedro Comitancillo pudieron identificar y preferir el queso que se elabora en su municipio, caso contrario a los consumidores pertenecientes a Santo Domingo Ingenio y Juchitán de Zaragoza. Los resultados del MEP generados con los datos descriptivos evaluados por el panel entrenado y el panel de consumidores fueron complementarios; esto quedó demostrado por el R2 ya que en algunos casos, la explicación de la preferencia de alguna clase no pudo ser determinada mediante el MEP con los datos del panel entrenado. Por tal motivo, el vocabulario que se genere a través de un panel entrenado también puede ser evaluado mediante paneles de consumidores para la generación del MEP, el cual es una alternativa rápida para la determinación de la preferencia basado en un lenguaje completamente de consumidores.
Abstract
For this study, a panel of six judges was trained to evaluate attributes in cheese as white color, granular texture to the touch, soft to the touch, smell of rennet, salty, lumpy in the mouth, soft on the palate and aroma to serum. There were also included two groups of 400 consumers; where a group evaluated the sensory characteristics and the second group evaluated the overall assessment. Three-way ANOVA results showed that the trained panel discriminated all attributes, while the two-way ANOVA revealed that the group of consumers discriminated six attributes. Principal components analysis revealed similarities between both panels to the positioning of the cheeses in the sensory space. The EPM revealed that consumers from the municipalities of Asuncion Ixtaltepec and San Pedro Comitancillo were able to identify and prefer the cheese made in their municipality; contrary to this, consumers from Santo Domingo Ingenio y Juchitan de Zaragoza were not able to identify or prefer their own. The EPM results generated with the descriptive data evaluated by the trained panel and consumer groups were complementary, and this was demonstrated by the R2 since in some cases the explanation of the preference of some kind, could not be determinated by EPM with the trained panel data. For this reason, the vocabulary that is generated by a trained panel can be also evaluated by a consumer panel to generate the EPM, which is a fast alternative for the determination of preference based on a language entirely of consumers.
Keywords: Sensory profiles, consumers, trained judges, external preference map.
Citas
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