Abstract Sensory descriptive profiling is a sensory method commonly used in the food industry to describe products’ sensory characteristics. The usual recommendation is to use a panel of trained panelists, generally around twelve, and to assess the products at least in duplicate (ISO 13299:2016) to get robust average estimates. In practice, in order to optimize the use of the panels, the necessity of duplicates was challenged. This work presents a comparison of results obtained with one vs. two assessments, based on 15 studies featuring at least 8 products each, representing diverse product categories, diverse panels, a total of 309 attributes and 2836 comparisons of product pairs. It is shown that average estimates are very similar for one vs. two assessments: correlations are very high for all attributes that discriminate products. It is also shown that 89.4% of pairwise comparisons lead to the same conclusions for one and two assessments. The remaining 10.6% are misbalanced showing more significant comparisons with 2 assessments than with 1 (8.0%) more often than the reverse (2.6%). As a conclusion, one assessment is considered sufficient in most cases, provided that the sensory panel has been sufficiently well-trained.

中文翻译：

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感官分析中的重复：量化从两个评估转移到一个评估的影响

摘要 感官描述分析是食品工业中常用的一种描述产品感官特征的感官方法。通常的建议是使用一组训练有素的小组成员，通常大约 12 人，并至少对产品进行两次评估 (ISO 13299:2016) 以获得可靠的平均估计值。在实践中，为了优化面板的使用，重复的必要性受到挑战。这项工作基于 15 项研究，每项研究至少有 8 种产品，代表不同的产品类别、不同的面板、总共 309 种属性和 2836 对产品的比较，对通过一次对两次评估获得的结果进行了比较。结果表明，一个对两个评估的平均估计值非常相似：区分产品的所有属性的相关性都非常高。还表明，89.4% 的成对比较对一次和两次评估得出相同的结论。剩余的 10.6% 是失衡的，显示与 2 项评估的比较比与 1 项 (8.0%) 相比更显着，比反向 (2.6%) 更频繁。总之，在大多数情况下，只要感官小组经过充分培训，一次评估就足够了。