A comparison of one‐way analysis of variance (ANOVA) and cluster analysis as statistical methods for selecting members of a descriptive panel was conducted. Using 150–mm unstructured line scales, 10 panelists evaluated the performance in coffee of 2 whiteners on 14 sensory attributes. Factor analysis showed that 5 factors were adequate to model the data. The sensory ballot used had a reliability coefficient omega (Ω) equal to 0.93. One‐way ANOVA and cluster analysis resulted in 2 different panels consisting of 9 judges each. Means and standard deviations of the scores showed that greater variability among panelists’ ratings resulted when the panel was selected using one‐way ANOVA than when cluster analysis was used.
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Malundo et al. (1992) studied this question.
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