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Quantification of sensory and food quality: The R-index analysis

Title
Quantification of sensory and food quality: The R-index analysis
Authors
Lee H.-S.Van Hout D.
Ewha Authors
이혜성
SCOPUS Author ID
이혜성scopus
Issue Date
2009
Journal Title
Journal of Food Science
ISSN
0022-1147JCR Link
Citation
vol. 74, no. 6, pp. R57 - R64
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
The accurate quantification of sensory difference/similarity between foods, as well as consumer acceptance/preference and concepts, is greatly needed to optimize and maintain food quality. The R-Index is one class ofmeasures of the degree of difference/similarity, and was originally developed for sensory difference tests for food quality control, product development, and so on. The index is based on signal detection theory and is free of the response bias that can invalidate difference testing protocols, including categorization and same-different and A-Not A tests. It is also a nonparametric analysis, making no assumptions about sensory distributions, and is simple to compute and understand. The R-Index is also flexible in its application. Methods based on R-Index analysis have been used as detection and sensory difference tests, as simple alternatives to hedonic scaling, and for themeasurement of consumer concepts. This review indicates the various computational strategies for the R-Index and its practical applications to consumer and sensorymeasurements in food science. © 2009 Institute of Food Technologists ®.
DOI
10.1111/j.1750-3841.2009.01204.x
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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