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Effectiveness of Sensory Difference Tests: Sequential Sensitivity Analysis for Liquid Food Stimuli
Author(s) -
O'MAHONY M.,
GOLDSTEIN L. R.
Publication year - 1986
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.1365-2621.1986.tb13857.x
Subject(s) - wine tasting , sensory system , stimulus (psychology) , wine , sensory analysis , sensitivity (control systems) , audiology , computer science , mathematics , psychology , biological system , statistics , food science , cognitive psychology , chemistry , biology , engineering , medicine , electronic engineering
Versions of the triangle test in which either one or the other stimulus was maintained as the odd one, were found to differ in their effectiveness for a flavored sparkling water system but not for a wine system. The same was found for different orders of presentation of the R‐index sensory difference test. These differences were predicted successfully from the signal detectabilities of the various stimuli using a predictive system called Sequential Sensitivity Analysis (SSA). This extended SSA beyond model systems to food systems. Use was made of a technique of rapid alternate tasting of different stimuli, called ‘warm‐up', to improve judges’ performance.