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Sensory difference tests for margarine: A comparison of R-Indices derived from ranking and A-Not A methods considering response bias and cognitive strategies

Title
Sensory difference tests for margarine: A comparison of R-Indices derived from ranking and A-Not A methods considering response bias and cognitive strategies
Authors
Lee H.S.van Hout D.O'Mahony M.
Ewha Authors
이혜성
SCOPUS Author ID
이혜성scopus
Issue Date
2007
Journal Title
Food Quality and Preference
ISSN
0950-3293JCR Link
Citation
vol. 18, no. 4, pp. 675 - 680
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Sensory difference tests were performed between 6 margarine products, a standard vs 5 other products. Three testing protocols were used. The first protocol was simple ranking. The second protocol was the A-Not A method where a single standard was presented beforehand and which could be retasted during testing. The third protocol was the A-Not A method where all products were presented beforehand but could not be retasted during testing. R-Index values were computed for each protocol. Ranking gave the highest R-Index values while the A-Not A method, where only a single standard was presented prior to testing, gave the lowest R-Index values. R-Indices were calculated by averaging indices from individual judges and also by pooling data from all judges. Differences between these computations only occurred for the A-Not A method where all the products were presented prior to testing. Differences were explained in terms of the forced-choice nature of ranking, boundary variance, concept formation and differences in cognitive strategies involving tau and beta-criteria. © 2006 Elsevier Ltd. All rights reserved.
DOI
10.1016/j.foodqual.2006.10.003
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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