Sensory Panel Data for Coffee Blends and Pure Coffees from Four Experiments

A statistical procedure for identifying discrepant observations and evaluating panel discrimination in sensory experiments involving coffee blends. The work by Marcelo Ângelo Cirillo proposes a method tested across four experiments with coffees of different qualities and varieties. Results suggest the procedure was effective for discriminating blends relative to pure coffees, with concentrations and processing types not interfering with evaluations.

Use Cases

• Identify outliers in sensory panel scores based on the described statistical procedure.
• Evaluate the discriminatory power of a sensory panel for differentiating coffee blends from pure coffees.
• Analyze the effect of coffee quality, variety, origin, and processing on sensory panel results.

Strengths

• Methodology validated across four distinct sensory experiments.
• Procedure designed to handle external effects associated with individual consumers in sensory tests.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• Last update date is unknown; freshness unverified.

Provenance

Source

Marcelo Ângelo Cirillo

Collection Method

Proposed statistical procedure applied to four sensory experiments.