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The Warm‐up Effect as a Means of Increasing the Discriminability of Sensory Difference Tests
Author(s) -
O'MAHONY M.,
THIEME U.,
GOLDSTEIN L. R.
Publication year - 1988
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.1365-2621.1988.tb07858.x
Subject(s) - wine tasting , significant difference , sensory system , mathematics , statistics , food science , psychology , biology , cognitive psychology , wine
A procedure involving rapid tasting of alternate samples, known as ‘warm‐up,’ was used prior to difference testing and was found to improve performance on triangle tests, both for a model and a food system. Requiring judges to describe the difference during the warm‐up improved performance marginally.