Analysis of sensory data of different food products by ANOVA

The aim of the research was to determine the correct way of the evaluation arising from sensory benchmarking, to measure the performance and reliability of the assessors, and to decide whether there is any difference between the different types of sensory methods. w techniques, the sensory benchmarking and sensory benchmarking with visual aids, were used with three replications and five assessors. These two methods were compared to that by prescribed in the Hungarian standard. The applied statistical method was random effects ANOVA, in the way as a standard Gauge R&R analysis is performed. The example used was the evaluation of colour of frozen peas. ta showed normal distribution, which was very a surprising discovery of the research, since according to professional technical literature they (being marks on an ordinal scale) are not supposed to be close to the normal distribution. However, this fact allowed using ANOVA for evaluation. her result of the research related to comparison of the methods said that the sensory benchmarking method combined with visual aids showed more precise and reliable results. The reliability of the methods depends more on the training of the assessors rather than the number of the assessors.