Premium
A Sample Bias in the Evaluation of Smoked Frankfurters by the Triangle Test
Author(s) -
WASSERMAN A. E.,
TALLEY F.
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb14370.x
Subject(s) - taste , sample (material) , wine tasting , significant difference , food science , statistics , mathematics , chemistry , wine , chromatography
SUMMARY— A taste panel was able to determine the difference between smoked and unsmoked frankfurters, at a statistically significant level, only when the smoked frankfurter was the “odd” sample; non‐significant selections were made with the unsmoked frankfurter as the “odd” sample. Positional differences of the “odd” sample in tasting the three samples did not affect its selection. Determination of difference between two food products by the triangle taste panel test can be affected by the choice of sample for the “odd” sample.