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Comparison of d′ estimates produced by three versions of a duo-trio test for discriminating tomato juices with varying salt concentrations: The effects of the number and position of the reference stimulus

Title
Comparison of d′ estimates produced by three versions of a duo-trio test for discriminating tomato juices with varying salt concentrations: The effects of the number and position of the reference stimulus
Authors
Kim M.-A.Lee Y.-M.Lee H.-S.
Ewha Authors
이혜성
SCOPUS Author ID
이혜성scopus
Issue Date
2010
Journal Title
Food Quality and Preference
ISSN
0950-3293JCR Link
Citation
vol. 21, no. 5, pp. 504 - 511
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
The effects of the number and position of the reference stimulus given in the duo-trio test were investigated using tomato juice with various salt concentrations in a roving discrimination design. Estimates of d′ indicated a superior performance of the duo-trio when the reference was tasted twice, first and last as a reminder (DTFR), when compared with the results of the traditional duo-trio (DTF) and the duo-trio with the reference tasted in the middle (DTM). In the DTFR and DTM, the sequence of the last two stimuli in the test had a significant effect on performance, probably due to its aid in identifying the sensory dimension of difference. Comparison of the performance of the DTF and DTM tests for sequences having the same ordering (WWS or SSW) revealed that d′ estimates tended to be higher for the DTF, despite the suggestion that the memory requirement is reduced in the DTM. These results were explained successfully by the Sequential Perception Analysis (SPA) model. © 2010 Elsevier Ltd.
DOI
10.1016/j.foodqual.2010.01.005
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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