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Cognitive decision strategies adopted by consumers in reminder difference tests: Influence of the authenticity test

Title
Cognitive decision strategies adopted by consumers in reminder difference tests: Influence of the authenticity test
Authors
Stocks M.Shepherd D.Lee H.-S.van Hout D.Hautus M.J.
Ewha Authors
이혜성
SCOPUS Author ID
이혜성scopus
Issue Date
2017
Journal Title
Food Research International
ISSN
0963-9969JCR Link
Citation
vol. 97, pp. 265 - 271
Keywords
Authenticity testConsumerDecision strategyDifference testDiscriminationReminder paradigm
Publisher
Elsevier Ltd
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Discrimination tests are used in food companies to quantify small differences between products. Within the diversity of methods available, some are quicker to conduct, whereas others are more sensitive or statistically powerful. One class of methods includes the reminder tasks in which the reference product is given before tasting the actual test stimuli. During the task, such a ‘reminder’ can be compared directly to each test stimulus, or alternatively, only serve to prime the memory of the judge without being taken into account in decision-making. Previous research with trained judges provided evidence for the latter process while research with untrained consumers has provided some evidence for the former process. Two studies were conducted with untrained consumers using the A Not-AR and 2-AFCR reminder tasks. Objectives were to determine the decision strategies used in, and the relative sensitivity of the tasks. In addition, the use of an “authenticity test” was explored to see if this has a positive effect on test performance. In the first study, mayonnaise and ice tea with small stimulus differences (d′ < 1) were used in A Not-AR and 2-AFCR. Results were compared to those from A Not-A and 2-AFC tasks, with and without an authenticity test. It was difficult to draw clear conclusions on the decision strategy used, though the use of an authenticity test increased the sensitivity for these small differences, as it improved the performance of 6 out of 8 tests. In the second study, ice teas with larger stimulus differences (at two levels) were tested using the A Not-AR and 2-AFCR tasks, in comparison to the same-different task. The results showed that consumers use the less optimal strategies and that the authenticity test decreases performance, which is contradictory to the results of the first study. It seems that for very small stimulus differences the authenticity test can improve performance, but with larger differences the authenticity test decreases performance; it seems to confuse the judges. © 2017 Elsevier Ltd
DOI
10.1016/j.foodres.2017.04.007
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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