V Qa Sensory Methodology by Lc Bo
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Transcript of V Qa Sensory Methodology by Lc Bo
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LCLC Quality AssuranceQuality Assurance
Services Provided by LCBOQuality Assurance
Leading Sensory Evaluation
Services
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LCLC Quality AssuranceQuality Assurance
VQA Mandate
Appellation of Origin SystemQuality Standard
Control of use of specied terms!
descriptions and designationsassociated "it# t#e VQA appellationsystem
VQA Appellation System
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LCLC Quality AssuranceQuality Assurance
Sensory Quality
C#emical Composition
Microbiological Stability
Pac$aging and LabellingStandards
%ole of Sensory Evaluation &esting
Quality of Beverage Alco#olProducts
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LCLC Quality AssuranceQuality Assurance
'ree of tec#nical faults ( defects
&ypicity of varietal c#aracter ) for varietal "ines “A wine bearing varietal designation shall be
assessed to determine if the varietal designationfor the wine exhibits the predominant character ofa wine produced from the designated grape
variety/varieties” (VQA Rules &ypicity of t#e "ine category* Late +arvest!
,ce"ine! -ouveau! Spar$ling ) &raditional Met#od!,ce"ine .osage! Botryti/ed 0ine (VQA Rules
%ole of VQA SensoryEvaluation &esting
Scope
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LCLC Quality AssuranceQuality Assurance
“A wine shall be deemed to have passedthe taste test if a ma!ority of the members
of the "asting #anel determine$ "hat the wine%s attributes fairly re&ect the
viticultural and oenological 'uality standardsestablished in )Reg) *+,/++ (Rules without
defects or &aws- and "hat the wine is representative of 'uality
wines of the stated category” (VQA Rules
%ole of VQA SensoryEvaluation &esting
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LCLC Quality AssuranceQuality Assurance
1rading Panel ) 2 panel
groups of 3 panellistseac#
45 Members 647 regularpanellists! 5 alternate
tasters8
Sensory Panels
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Panel members are LCBOProduct Consultants "#o"or$ in retail stores "it#inmetropolitan &oronto area
Continuous training(developmentopportunities
LCBO Product 9no"ledge,! ,! ,,,
Certication from t#e0ine and Spirit Education &rust
Master of 0ineCertication
Panel Member SelectionCriteria
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Panel members are sub:ectedto annual *
Sensory evaluation testing
Product $no"ledge testing
. 0 of the 'uestions areVQA speci1c
.emonstrated professionalism )Sensory Evaluations Code ofConduct
Panel Member SelectionCriteria
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ConsistentPerformance
Balanced Panels
ReproducibleResults
Panel 1roups AssemblyCriteria*
%esults from t#e annualtesting
&esting performance #istory
Previous e;perience 6as a1rading Panel member! from t#eindustry8
Performance monitoring
data
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&raining Elements
Aroma!
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Blind sample presentation*
Samples are presented"it#out identifyingmar$ings
>niform samplepresentation
Sample Presentation
Sample information* Varietal composition!vintage year! "ine category! met#od ofproduction 6"#ere applicable* spar$ling "ines!ice"ine dosage! etc8
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Sensory Evaluation GradingSystem
Sensory Evaluation Met#od
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Superior ob:ectivity ) systemdesign eliminates bias
0ider system applicability)
system design e=ually appliesto all "ine categories
E?cient and e@ective calculation of results ) timesavings! accuracy
.ata Analysis &ools &raceability of results )enabled by automated datacollection and =uantication oft#e results
O b j e c t i v i t y
A p p
l i c a
b i l i t
y
E f f i c i
e n c y
Client
Satisfaction
Sensory Evaluation 1radingSystem
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Sensory evaluation
grading system elements*
-e" sensory evaluationgrading method
Sensory Evaluation 1radingSystem
,ntegrating technology$
Automated data
collection Automated data
=uantication! analysisand reporting
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Appearance and Colour Aroma 6primary and secondary8 and Bou=uet
&aste +armony
Sensory c#aracteristics applicable toall types of beverage alco#ol products
Appearance
Colour
Harmony
BouquetTaste
Aroma
Sensory Evaluation 1radingSystem
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Sensory c#aracteristics and attributes areevaluated using ve grading categories
Sensory Evaluation 1radingSystem
Categor y
E;cellent Very1ood
1ood Satisfactory
>nsatisfactory
QualityLevel Outstanding(E;ception
al
Superior(VeryCorrect
&ypical 0ea$(-otat fullpotential
'aulty (.efective
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Characteristics & Attributes
Grading Categories Comments
Excellent
VeryGood
Good Satisfact ory
Unsatisfactory
Appearance &Colour x
Aroma&
Bouuet
Correctness
x
Intensity
x
Quality x
!aste Correctness
x
Intensit
y
x
Finish x
1rading 'orm
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.ata collection
.ata =uantication
.ata analysis
.ata reporting
,nnovative &ec#nology
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Automated
,nteractive'le;ibleD0ireless
Pen or(and $eyboard
+and"ritten notes
.ata Collection ) &ablet PCs
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5.7
-3.2 -3.0
-11.4
5.94.5
-4.0
3.5
0.3
1.
-15
-10
-5
0
5
10
15
20
25
30
35
40
45
!12.0 12.0 - 12.4 12.5 - 12.9 13.0 - 13.4 13.5 - 13.9 14.0 - 14.4 14.5 - 14.9 15.0 - 15.4 15.5 - 15.9 "1.0
Sco#in$ %nte#vals
&0-20 Sco#in$ Scale'
Sco#es
(#e)*ency+ ,
Scores Frequency, 2003
Scores Frequency, 2004
Difference 04-03
2004
2003
New system implemented on June 1 2004 !omp"rison for periods June -
Decem#er 2003 "nd 2004
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*ality Senso#y Eval*ation es*lt
System
!ontrols$roficiency
$ro%r"ms
&erific"tion
'"stin%
$erform"nce
(onitorin%
Quality
Assurance
QA of Sensory Evaluation%esults
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QA of Sensory Evaluation%esults
VQA &asting protocol (VQA Rules 4nd Bottle tasting
1rading System Controls* Security of panellist registration
'orced completeness of t#e assessment
%atings cannot be c#anged! once nali/ed
Sample evaluation cannot be redone! oncecompleted
Validation =uestions in t#e grading =uestionnaire
Calculation validation based on statisticalmeasures
Automated calculation and reporting
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QA of Sensory Evaluation%esults
Veri1cation "asting 2 an independent sensoryevaluation of t#e products in conditions identical tot#e tasting panel
e verication process #as a =uality assurance role and provides a reference value t#at is t#encompared "it# t#e panel results to identify any
discrepancies in t#e assessmentVeriers ) =ualied Quality Assurance tasters Atasting session may re=uire up 4 Veriers
Veriers results are typically not included in t#ecalculation! unless discrepancy situation
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QA of Sensory Evaluation%esults
Panellists performance is monitored for eac#tasting session
Measures*
Outliers 're=uency! F D measure of ratingaccuracy
%ating %an$ ) measure of rating bias 6#ig#!lo"! trends8
Sensitivity data D missed defects! gooddetection! #yperDsensitivity
'eedbac$ on performance ) 'eedbac$ %eport
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/anellist atin$s vs. /anel eian
)
*
+
,
10
11
12
13
14
15
1 2 3 4 5 ) * + , 10 11 12 13 14 15 1) 1* 1+ 1, 20 21
Saples
3 # a 1 i n $ S
c o # e
$"nelist &"lues
$roduct esult
.(edi"n/
Panellist 'eedbac$
%eport
astin$ Session 4-pr-2005 223 $(
/anellist
otal 6*be# of Saples 2)
otal 6*be# of O*tlie#s 4
O*tlie#s (#e)*ency+ , 15.4
an+ 8escenin$ 2.9
Panellist -ame
QA of Sensory Evaluation%esults
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QA of Sensory Evaluation%esults
,nternally designed to measure =uality and
consistency of t#e sensory evaluationassessments
.esigned to measure*
System performance
Panel Performance
Panellist Performance
&ypical measures* repeatability! reproducibility!bias! defects identication! etc
Panellist
Panel
System
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,nternal Prociency &esting
Objective ssessment of results repe"t"#ility reproduci#ility
/#o*ct Cate$. nt"rio inesetoolo$y ssessment of p"nel results for tree nt"rio wines presented "s #lind duplic"tes6
ines "re of sound qu"lity "nd simil"r qu"lity le7els6
-eplic"te 1 -eplic"te 2 -eplic"te 1 -eplic"te 2 -eplic"te 1 -eplic"te 2
Ave#a$e 13.7 13.:0 13.: 13.5 13.9: 13.4
S8 1.24 0.57 0.3 1.02 0.9 1.30
Saple 1 Saple 2 Saple 3Senso#y es*lts
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%epeatability
,nternal Prociency &esting
epeatability es*lts p-;al*es < &2-taile test+ 95 , Confience =evel'
Sample 1 Sample 2 Sample 31. Panel level No significant difference between replicate results
0.:711 0.1:95 0.3044
2. Panel groups level: No significant difference between replicates
Group A: 0.43:2 0.2:09 0.0759
Group B: 0.4:14 0.5232 0.574
Group C: 0.7:: 0.5137 0.2235
Group D: 0.953 0.5291 0.0:23
3. Panellist level: nly one t"ster e8i#ited si%nific"nt 7"ri"#ility of te results6
Source of variation: S"mple position in te line-up in reference wit te sensory profile of
"d9"cent s"mples6
* Interpretation of results:: If the p-Value is lower than 00!" then there is a signifficant difference at a #!$ C%
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,nternal Prociency &esting
%eproducibility
Saple
eplic"te 1 eplic"te 2 eplic"te 1 eplic"te 2 eplic"te 1 eplic"te 2 eplic"te 1 eplic"te 2#o*p ANo76 +:04
#o*p ANo76 +:04
#o*p >No76 10:04
#o*p >No76 10:04
#o*p CNo762,:04
#o*p CNo762,:04
#o*p 8No761*:04
#o*p 8No761*:04
/anel
Ave.
/anel
S8
Saple 1 13.2 13. 14. 14 13.4 13.7 13.: 13.: 13.: 0.39370
Saple 2 13.: 13.: 13. 13. 13.7 13.7 14 14.4 13. 0.259:1
Saple 3 14.4 13. 13.: 14.4 13.7 14.2 13.2 14 13. 0.40552
7er"%e SD 0.35301
es*lts+ eian ;al*e .reportin% 7"lue/
-o signicant di@erence bet"een reported results! iemedian values 6pDValue* 7G2HGIJ8 at a H3F condencelevel
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#ain$
/anelAve#a$e<
-A /anel
Sept6 1):04.ef6 $"nel/
#o*p A
Sept613:04
#o*p >
Sept615:04
#o*p C
Sept620:04
#o*p 8
Sept622:04
#ain$
/anel S8
Sample 1 12.9 13.: 13.: 13.5 13.4 13.2 0.25000
Sample 2 14.4 14.2 14.2 14.4 14.: 14.2 0.2:2:4
Sample 3 10.7 10. 10.2 9.4 9.: 12 1.1474
Ave#a$e 0.5010
* A&erage of indi&idual panell ists' score
Saple
es*lts+ eian ;al*e .reportin% 7"lue/
%eproducibility
,nternal Prociency &esting
-o signicant di@erence bet"een panelsK 6ie all 3panels8 reported results 6ie median value8! at a H3Fcondence level 6pDvalue 7HHG738
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Sensory Evaluation 1radingSystem
Summary
A superior met#od for performing sensory evaluations
Eliminates many sources of bias
Customi/ed for use "it# all beverage alco#ol products
'le;ibility 6data collection! =uantication reporting8
Provides signicant time savings in data management
Provides tools to analy/e panellist results to #elp identify
training opportunities
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Leading
the SensoryEvaluation of
everage
Alcohol