Combining absolute and relative information in studies on food quality

Abstract

A common problem in food science concerns the assessment of the quality of food samples. Typically, a group of panellists is trained exhaustively on how to identify different quality indicators in order to provide absolute information, in the form of scores, for each given food sample. Unfortunately, this training is expensive and time-consuming. For this very reason, it is quite common to search for additional information provided by untrained panellists. However, untrained panellists usually provide relative information, in the form of rankings, for the food samples. In this paper, we discuss how both scores and rankings can be combined in order to improve the quality of the assessment.