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POWER AND SENSITIVITY OF THE SAME‐DIFFERENT TEST: COMPARISON WITH TRIANGLE AND DUO‐TRIO METHODS
Author(s) -
ROUSSEAU BENOÎT,
MEYER ALEXANDRA,
O'MAHONY MICHAEL
Publication year - 1998
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1998.tb00080.x
Subject(s) - sugar , sensitivity (control systems) , mathematics , test (biology) , power (physics) , statistics , food science , chemistry , engineering , botany , thermodynamics , physics , biology , electronic engineering
Same‐different, duo‐trio and triangle discrimination methods were compared using vanilla flavored yogurt with and without added sugar as the medium. Two experiments were performed, one in controlled laboratory conditions and the other in conditions approximating more to consumer testing. A modification of the same‐different test had greater power than the duo‐trio of triangle tests. At higher sugar concentrations, d’values for the three methods were equivalent. Yet, at lower sugar concentrations, the same‐different d’tended to be higher. The results are discussed in terms of Sequential Sensitivity Analysis, memory effects and changes between β and criteria.