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Measurement of consumers' sensory discrimination and preference: Efficiency of preference-difference test utilizing the 3-point preference test precedes the same-different test

Title
Measurement of consumers' sensory discrimination and preference: Efficiency of preference-difference test utilizing the 3-point preference test precedes the same-different test
Authors
Kim, In-AhYoon, Ji-YoungLee, Hye-Seong
Ewha Authors
이혜성
SCOPUS Author ID
이혜성scopus
Issue Date
2015
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
ISSN
1226-7708JCR Link2092-6456JCR Link
Citation
vol. 24, no. 4, pp. 1355 - 1362
Keywords
equivalencesensory discriminationsensory preferencequality controlreformulation
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
In fast moving consumer goods industries, effective and robust sensory discrimination and preference methods need to achieve various business objectives, such as product reformulation. A new preference-difference test was designed in this study as more effective and reliable method. In this method, 3-point paired-preference test was performed before conducting same-different test. The performance of new method was compared with performances of difference-preference test and conventional pairedpreference test. Each of 256 female consumers participated in all three test methods in a counterbalanced order for discriminating two types of strawberry flavored carbonated drinks. McNemar test and Thurstonian modeling/signal detection theory (SDT) were used to compare the effectiveness of same-different tests. SDT analysis and a significance test using the concept of 'identicality norm' were applied to compare robustness of preference tests. The results of these analyses indicated that preference-difference test could not only provide better discrimination but also showed more robust preference results.
DOI
10.1007/s10068-015-0174-0
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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