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TASTE DISCRIMINATION BY THE 3‐AFC METHOD: TESTING SENSITIVITY PREDICTIONS REGARDING PARTICULAR TASTING SEQUENCES BASED ON THE SEQUENTIAL SENSITIVITY ANALYSIS MODEL
Author(s) -
DESSIRIER JEANMARC,
SIEFFERMANN JEANMARC,
O'MAHONY MICHAEL
Publication year - 1999
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.1999.tb00117.x
Subject(s) - wine tasting , stimulus (psychology) , psychology , sensitivity (control systems) , biological system , statistics , cognitive psychology , mathematics , chemistry , food science , electronic engineering , wine , engineering , biology
3‐AFC discrimination tests between‘threshold’concentration NaCl solutions and purified water stimuli were performed using a variety of interstimulus rinsing regimes to test predictions of test sensitivity based on the Sequential Sensitivity Analysis model. Superior performance on triads with NaCl as the‘odd’stimulus, over triads with water as the‘odd’stimulus, confirmed earlier research. It was possible, using SSA predictions, to find the right combination of rinses, to arrange for either set of triads to elicit strongly superior performance from judges. This manipulation was predicted by SSA but not by an unequal variance Thurstonian model. Failure of some SSA predictions highlighted the notion of stimulus enhancement by adaptation, leading to a modification of the model. Such manipulation of interstimulus rinses could form the basis for increasing or decreasing test sensitivity.