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A Comparison of Sensory Difference Testing Procedures: Sequential Sensitivity Analysis and Aspects of Taste Adaptation
Author(s) -
O'MAHONY M. A. P. D. E.,
ODBERT N.
Publication year - 1985
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.1365-2621.1985.tb13011.x
Subject(s) - sensitivity (control systems) , adaptation (eye) , taste , sensory system , mathematics , biological system , statistics , psychology , cognitive psychology , biology , neuroscience , electronic engineering , engineering
ABSTRACT The greater sensitivity of the‘one strong, two weak stimuli’over the‘one weak, two strong stimuli’versions of the triangle and duo‐trio tests was confirmed using a model system of salt and water stimuli. The relative distinguishability of salt and water, in adaptation states varied by prerinses, was measured using an R‐index procedure. The relative distinguishabilities were used as the basis for a predictive model, 'sequential sensitivity analysis', to explain the relative sensitivity of versions of the triangular and duo‐trio protocols. Adaptation did not furnish a complete explanation of their relative sensitivity.