Sensory evaluation is an evaluation method performed by humans using their five senses instead of using equipment, and is an essential evaluation method for product quality control and product development. It is also performed not only for beverages and foods, but also for various products and raw materials such as cosmetics, clothing, electrical appliances, and cars. Since sensory evaluation is performed by humans, statistical analysis has long been considered important for analyzing and examining the results of individual differences and fluctuations in reproducibility due to various factors, and JMP has also been used. Recently, however, the need for further development of sensory evaluation methods, evaluation in conjunction with marketing research, and advances in machine learning and software (JMP) have led to a wider range of applications for JMP.
This time, we will introduce how to use JMP in sensory evaluation, using as an example the CATA/Penalty analysis of chocolate packaging, which was conducted at a workshop (WS) held by the Business Division of the Society for Sensory Evaluation (Inc.).
