Panel performance: Modelling variation in sensory profiling data by multiway analysis

Sensory profiling data is essentially three-way data where samples, attributes and assessors are the three dimensions of information. It is common practice to average over the assessors and focus the analysis on the relations between samples and sensory descriptors. However, since assessor reliability can not be controlled in advance, posthoc analysis on assessors is needed to assess performance of the individual and at the panel level. For this purpose, multiway analysis is a very efficient data method as it provides information on samples, attributes and assessors, simultaneously [1]. PARAllel FACtor (PARAFAC) analysis is one of the most used multiway methods in sensory analysis [2][3]. It is based on two basic assumptions: 1) there exist latent variables behind the identified sensory descriptors describing the variation among the products; 2) assessors have different sensitivities to these common latent variables. However, assessors may perceive the factors differently, so the assumption of “common latent variables” becomes questionable. This may happen when the panel is not well trained and/or the samples present subtle differences difficult to detect. In this work a more flexible approach to the analysis of sensory data is presented. Specifically, the work proposes to use PARAFAC2 modelling [4] as it allows each assessor to have an individual idiosyncratic perceptive model. The data was obtained from a descriptive sensory analysis of organic milk samples. Results show that PARAFAC2 is very useful to highlight disagreement in the panel on specific attributes and to detect outlying assessors. In addition, by using PARAFAC2 an improvement in the description of samples is also achieved. On the other hand, PARAFAC has to be preferred to PARAFAC2 when a good panel agreement is observed, since it provides more stable solutions and no further gain in information is obtained from PARAFAC2. Finally, the work proposes an index to measure the performance of each assessor based on individual sensitivity and reproducibility

Sensory milk properties at the farm level – the terroir dimension

In recent years, the Danish milk market has shown an increase in the consumption of organic milk as well as a growing variety of milk with specific features including farm milk. The production of milk from a single farm and pasture-based (PB) feeding regimes is of special interest as it implies a “sense of place” or terroir. The PB feeding regimes vary with season and might also vary on a day-to-day basis. It is therefore important to understand the impact of the feed on the sensory properties of the milk [1]. This study aims at demonstrating how analytical sensory analysis can provide important information about the influence of breed, season and variation in farm management from PB feeding regimes on the sensory properties of organic farm milk. The study was performed in 2007 and 2008 during two seasons (spring/autumn) representing 28 milk samples from 7 organic farms with either Holstein or Jersey cows. PB feeding regimes were based on pastures with varying amounts of white clover together with perennial ryegrass and supplement feeding with silage and concentrates. Significant results were found for season and breed with a larger variation in sensory flavour properties of spring milk and milk from Holstein cows. In general, there was a tendency of the milk being characterized as having a ‘greener’ odour, ‘sweet’ and ‘maize-like’ flavour in spring and a more ‘bitter’ taste in the autumn. The results show a distinct relation between sensory milk properties and the amount of pasture in the ration and white clover in the pasture. Relations to other production conditions such as composition of the supplement feed also tended to have an impact on the sensory characteristics of the milk. It is thus concluded, that a sensory analytical tool can provide important information about the sensory properties of organic farm milk, reflecting time and place. Seasonal variations appear to be an important factor in the terroir dimension of milk and may be more actively used in relation to communication of the sensory properties to the consumer

The Struggle for Spiritual Supremacy: Dostoevsky\u27s Philosophy or History and Eschatology

Upon taking stock of the world around him, the keen twentieth century observer attains a heightened awareness of the dynamism of history; of the continual interplay among the differing strands of human faith and ideology, which give rise to the omnipresent swirls and eddies of social, political and philosophical ideas and structures. In the midst of this ceaseless flux, it is difficult to avert one\u27s gaze from Russia and her traditional European and Asiatic spheres of influence, regions of strategic import and ideological and spiritual efflorescence, where recent events emblematize the grand complex scheme of historical change. As a being potentially of broad curiosity and intellectual horizons, man often is concerned with understanding the past precedents, contemporary ramifications and future implications of the historical trends and events which he discerns. The thought and writings of Russian author and religious philosopher Fyodor Mikhailovich Dostoevsky manifest these concerns at their most fundamental levels. Dostoevsky was deeply steeped in the study of the then-current state and historical role of his contemporary nineteenth century Russian society. He perceived a Russia, which, through the distinct spiritual, cultural, nationalistic, mystical and metaphysical characteristics of its civilization, would play a pivotal part in driving universal history

The “Whip Hand”: Congress’s Elections Clause Power as the Last Hope for Redistricting Reform After \u3ci\u3eRucho\u3c/i\u3e

Redistricting activists have long argued that partisan gerrymandering poses a fundamental threat to American democracy. These concerns have become particularly acute as increasingly sophisticated technologies have enabled legislators to draw highly gerrymandered maps that powerfully entrench partisan advantage. Despite these concerns, the U.S. Supreme Court, in the 2019 case of Rucho v. Common Cause, declared partisan gerrymandering to be a political issue outside the purview of the federal courts. The decision dealt a major blow to redistricting activists who, for over fifty years, had hoped that the Court would intervene to combat the drawing of electoral districts for partisan gain. This Note examines and evaluates the possible avenues for comprehensive redistricting reform in the aftermath of Rucho. While recognizing some recent successes, this Note analyzes how state-level redistricting remedies face significant constitutional and political barriers that would likely prevent comprehensive reform. Furthermore, this Note argues that the Elections Clause gives Congress strong constitutional authority to enact nationwide anti-gerrymandering legislation, and that this power under the Elections Clause represents the last hope for achieving comprehensive redistricting reform. Finally, this Note proposes legislation that would require states to adopt independent redistricting commissions for congressional elections while allowing states to choose their own criteria and electoral priorities to govern the redistricting process

Training Adaptive Teachers

This article discusses how to develop adaptability in teacher candidates. The author required teacher candidates to adapt a face to face lesson plan for a virtual setting and concludes that candidates need more opportunities in their coursework to identify reasons to change instruction and reflect on adaptability

Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and correlation to sensory analysis

Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s. The composition of volatile compounds differed between infusion pasteurisation treated samples and the reference pasteurisations. The sensory properties of skim milk subjected to instant infusion pasteurisation were described by negative attributes, such as cardboard sour and plastic flavours, which are not associated normally with fresh milk. Partial least squares modelling showed good correlation between the volatile compounds and the sensory properties, indicating the predictive and possible causal importance of the volatile compounds for the sensory characteristics