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Kim MA, Kim SM, Lee HS. Oral/taste sensitivity to non-esterified long-chain fatty acids with varying degrees of unsaturation. Food Sci Biotechnol 2024; 33:599-606. [PMID: 38274177 PMCID: PMC10805736 DOI: 10.1007/s10068-023-01502-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 12/04/2023] [Accepted: 12/11/2023] [Indexed: 01/27/2024] Open
Abstract
Understanding human oral/taste sensitivity to long-chain non-esterified fatty acids (NEFA) with varying physicochemical properties is essential to reducing the intake of fats and altering the intake composition. This study investigated the differences in human taste sensitivity to two NEFA: oleic acid and linoleic acid. Twenty-four female subjects were divided into two equal sensitivity groups, and they performed discrimination tests for both fatty acids against bottled water using either the triangle or the DR A-Not A test. To achieve an accurate measurement of NEFA sensitivity, the stimulus was carefully prepared, avoiding additives that could interfere with the binding of fatty acids to receptors. Stimuli concentrations were selected to be within the lowest range (9.9 to 177.3 μM) evaluated in previous research. Through a systematic stimulus control process, this study confirmed that greater sensitivity was exhibited to linoleic acid than oleic acid, resulting in better discrimination than previous studies.
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Affiliation(s)
- Min-A Kim
- Division of Food and Nutrition, Chonnam National University, Gwangju, 61186 South Korea
| | - Sun-Min Kim
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 South Korea
| | - Hye-Seong Lee
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 South Korea
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2
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Kim MA, Kim MS, Lee YJ, Lee HS. Comparison of reminder-preference test to difference and preference tests: An affective approach yielding d-prime results for sensory difference and preference. Food Res Int 2023; 173:113441. [PMID: 37803767 DOI: 10.1016/j.foodres.2023.113441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 08/13/2023] [Accepted: 09/07/2023] [Indexed: 10/08/2023]
Abstract
Preserving the sensory characteristics of reformulated products is crucial for a successful market launch. This underscores the need for precise measurement of consumer perceptions regarding sensory differences and preferences. One approach to assess these aspects is through the utilization of the reminder-preference test, an affective difference-preference test employing the A-Not A with the reminder (A-Not AR) test design. This test measures sensory differences and preferences by employing a consolidated d' index rooted in signal detection theory and Thurstonian modeling. The aim of this study was to assess the efficacy of the reminder-preference test in measuring the degree of sensory differences and interpreting their relevance concerning consumer preference. To achieve this, the test was compared with both the A-Not AR difference test and the 2-alternative choice (2-AC) preference test. A lemon-lime-flavored carbonated drink and two types of reformulated samples were tested. Young female adult subjects were randomly divided into three groups. Each took one of the following three tests: the reminder-preference test, the reminder test of A-Not AR, or the 2-AC preference test. The reference framing in the reminder-preference and reminder tests was preceded by subjects watching the product's advertisement to assist them in framing evaluative criteria. This would also facilitate memorizing the perception of the reference product. Test sensitivity in reminder-preference matched reminder and 2-AC tests for sensory differences and preferences. Affective framing enhanced sensitivity to sensory differences resulting in a higher d' value of the sensory difference than the preference. From the results, it was possible to interpret that the measured sensory differences did not affect consumer preference. The test also illuminated brand marketing effects on preferences through branded reference comparison. Thus, the reminder-preference test shows potential as an efficient sensory method to measure sensory differences and the preference of consumers, while concurrently measuring the effects of marketing on the consumers. Therefore, it can assist in making efficient business decisions regarding product reformulations.
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Affiliation(s)
- Min-A Kim
- Division of Food and Nutrition, Chonnam National University, Gwangju 61186, South Korea; Department of Food Science and Biotechnology, College of Engineering, Ewha Womans University, Seoul 03760, South Korea
| | - Myung-Shin Kim
- Department of Food Science and Biotechnology, College of Engineering, Ewha Womans University, Seoul 03760, South Korea
| | - Ye-Jin Lee
- Department of Food Science and Biotechnology, College of Engineering, Ewha Womans University, Seoul 03760, South Korea
| | - Hye-Seong Lee
- Department of Food Science and Biotechnology, College of Engineering, Ewha Womans University, Seoul 03760, South Korea.
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Choi ES, van Hout D, Lee HS. Improving the performance of A-Not A sensory discrimination ratings by modifying sample presentation probability. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Improving the performance of A-Not AR discrimination test using a sensory panel: Effects of the test protocols on sensory data quality. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104740] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Choi ES, Lee HL, Kwon BK, Kim MA, Lee HS. Sensory test A-Not A rating signal detection: panel’s sensory learning and stability of decision criteria. Food Res Int 2023; 167:112592. [PMID: 37087202 DOI: 10.1016/j.foodres.2023.112592] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 12/18/2022] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Signal detection theory (SDT) sensory discrimination analysis using A-Not A with a two-step rating is an efficient approach to in-house sensory quality management in the food industry. For such sensory analysis using an internal panel, the panels' ability to use stable decision criteria and provide a consistent response distribution responding to "A" vs "Not A" is critical for guaranteeing the data quality. This study examined the effects of the familiarization procedure (FP) and reference presentation probability (RPP) in the SDT A-Not A rating protocol on the panels' sensory learning of samples and stability of decision criteria using SDT parameters, recognition d' (d'Rec),criteria location (c), and discrimination d' indices. Three different protocols were compared using ice-tea samples with small differences: Control, 0.25 RPP with repeated reference tasting (FPR); Modified-1, 0.25 RPP with reference categorization (FPC); Modified-2, 0.5 RPP with reference categorization (FPC). An independent sample design with three groups having equal sensitivity was used to identify the differences among the protocols. For each protocol, two sub-groups with similar decision criteria (response bias) were formed according to the results obtained from the pre-test and used for the main-test analysis. SDT analysis results indicated that the Modified-2 protocol with a higher RPP (0.5) induced the most efficient sensory learning of the reference. The protocol improved the subjects' recognition of the reference and test samples, better differentiating from the reference and stabilizing the decision criterion, resulting in higher discrimination performance (larger d'). The results showed that d'Rec analysis, together with d' analysis using a sensory panel, is a useful tool for monitoring the panel performance and checking for the sensory data quality of the sensory difference tests. In the present paper, a detailed illustration of the A-Not A sensory test procedure and examples of how to apply the SDT indices for different business decision-making is also introduced using the design and results of the present experiment.
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Kim MA, Lee YJ, Kim MS, Lee HS. Reminder–preference test, affective difference-preference test using reference framing with a brand: 1. Sensitivity comparisons with the same–different difference–preference test. Food Res Int 2022; 155:111065. [DOI: 10.1016/j.foodres.2022.111065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 01/19/2022] [Accepted: 02/21/2022] [Indexed: 11/04/2022]
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Kim IA, Cho HY, Hautus MJ, Lee HS. Exploration of a new consumer test method based on metacognitive certainty. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103857] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Kim IA, van Hout D, Lee HS. Signal detection-based satisfaction measure of the holistic product usage experience with and without the ‘double-faced applicability’ test. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.02.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Paired versions of various sensory discrimination forced-choice methods and the same-different area theorem. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.08.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Jeong YN, van Hout D, Groeneschild C, Lee HS. Comparative categorization method: Using 2-AFC strategy in constant-reference duo-trio for discrimination of multiple stimuli from a reference. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.03.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Torri L, Piochi M. Sensory methods and electronic nose as innovative tools for the evaluation of the aroma transfer properties of food plastic bags. Food Res Int 2016; 85:235-243. [PMID: 29544840 DOI: 10.1016/j.foodres.2016.05.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2016] [Revised: 04/27/2016] [Accepted: 05/08/2016] [Indexed: 10/21/2022]
Abstract
Despite the key role of the sensory quality for food acceptance, the aroma transfer properties of food packaging materials have not yet been studied using sensory approaches. This research investigated the suitability of sensory and electronic nose methods to evaluate the aroma transfer properties of plastic materials that come in contact with food. Four (W, X, Y, and Z) commercial freezer bags (polyethylene) for domestic uses were compared. The degree of the aroma transfer through the materials was estimated as the sensory contamination of an odor absorber food (bread) by an odor releaser food (onion), separated by the bags and stored under frozen conditions. Bread samples were analyzed by means of an electronic nose, and 42 assessors used three different sensory methods (triangle, scoring, and partial sorted Napping tests). From the triangle test, none of the plastic bags acted as a complete aroma barrier, showing a sensory contamination of bread stored in all four materials. Partial sorting Napping results clearly described the sensory contamination of bread as "onion flavor", due to the aroma transfer from the odor releaser food to the odor absorber food through the plastic bag. Scoring tests showed significant (p<0.0001) differences of aroma transfer properties among the plastic bags, revealing the highest aroma permeation for W (3.1±0.1), the lowest aroma transfer for X and Y (2.0±0.1), and intermediate aroma transfer properties for Z (2.6±0.1). Electronic nose data were in good agreement with the sensory responses, and a high correlation with the scoring data was observed (R2=0.988). The presented approaches had suitable results to provide meaningful information on the aroma transfer properties of freezer plastic bags, and could advantageously be applied in the future for analyzing other finished food containers (e.g. plastic trays, boxes, etc.) or packaging materials of a different nature (multilayer plastic films, biodegradable materials, composites, etc.).
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Affiliation(s)
- Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra, CN, Italy.
| | - Maria Piochi
- Department of Agricultural, Food and Forestry System Management, University of Florence, Via Donizetti 6, 51144 Firenze, Italy
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Shin HK, Hautus MJ, Lee HS. Unspecified duo–trio tests can be as powerful as the specified 2-AFC: Effects of instructions and familiarization procedures on cognitive decision strategies. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.10.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Jaeger SR, Hunter DC, Kam K, Beresford MK, Jin D, Paisley AG, Chheang SL, Roigard CM, Ares G. The concurrent use of JAR and CATA questions in hedonic scaling is unlikely to cause hedonic bias, but may increase product discrimination. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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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. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0174-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Kim MA, Lee HS. Duo-Trio Difference-Preference Test with Two Replications: Use of Psychological Biases for Measuring Meaningful Preference. J SENS STUD 2015. [DOI: 10.1111/joss.12152] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Min-A Kim
- Department of Food Science and Technology, College of Engineering; Ewha Womans University; Seoul 120-750 South Korea
| | - Hye-Seong Lee
- Department of Food Science and Technology, College of Engineering; Ewha Womans University; Seoul 120-750 South Korea
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Kim MA, Sim HM, Lee HS. Affective discrimination methodology: Determination and use of a consumer-relevant sensory difference for food quality maintenance. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.01.027] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Examination of sensory product characterization bias when check-all-that-apply (CATA) questions are used concurrently with hedonic assessments. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.10.004] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Bi J, Lee HS, O'Mahony M. A Thurstonian Model and Statistical Inference for the 2-Alternative Choice Test with Both Test Pairs and Placebo Pairs. J SENS STUD 2015. [DOI: 10.1111/joss.12132] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jian Bi
- Sensometrics Research and Service; 9212 Groomfield Road Richmond VA 23236
| | - Hye-Seong Lee
- Department of Food Science and Engineering; Ewha Womans University; Seoul South Korea
| | - Michael O'Mahony
- Department of Food Science and Technology; University of California; Davis CA
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Ennis JM, Rousseau B, Ennis DM. Sensory Difference Tests as Measurement Instruments: a Review of Recent Advances. J SENS STUD 2014. [DOI: 10.1111/joss.12086] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- John M. Ennis
- The Institute for Perception; 7629 Hull Street Road Richmond VA 23235
| | | | - Daniel M. Ennis
- The Institute for Perception; 7629 Hull Street Road Richmond VA 23235
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Higher performance of constant-reference duo–trio test incorporating affective reference framing in comparison with triangle test. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.08.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Investigation of operationally more powerful duo-trio test protocols: Effects of different reference schemes. Food Qual Prefer 2012. [DOI: 10.1016/j.foodqual.2012.02.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Kim MA, Chae JE, van Hout D, Lee HS. Discriminations of the A–Not A difference test improved when “A” was familiarized using a brand image. Food Qual Prefer 2012. [DOI: 10.1016/j.foodqual.2011.06.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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VAN HOUT DANIELLE, HAUTUS MICHAELJ, LEE HYESEONG. INVESTIGATION OF TEST PERFORMANCE OVER REPEATED SESSIONS USING SIGNAL DETECTION THEORY: COMPARISON OF THREE NONATTRIBUTE-SPECIFIED DIFFERENCE TESTS 2-AFCR, A-NOT A AND 2-AFC. J SENS STUD 2011. [DOI: 10.1111/j.1745-459x.2011.00346.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Santosa M, Hautus M, O’Mahony M. ROC curve analysis to determine effects of repetition on the criteria for same–different and A Not-A tests. Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2010.07.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Wichchukit S, O'Mahony M. A transfer of technology from engineering: use of ROC curves from signal detection theory to investigate information processing in the brain during sensory difference testing. J Food Sci 2010; 75:R183-93. [PMID: 21535617 PMCID: PMC3033516 DOI: 10.1111/j.1750-3841.2010.01863.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
This article reviews a beneficial effect of technology transfer from Electrical Engineering to Food Sensory Science. Specifically, it reviews the recent adoption in Food Sensory Science of the receiver operating characteristic (ROC) curve, a tool that is incorporated in the theory of signal detection. Its use allows the information processing that takes place in the brain during sensory difference testing to be studied and understood. The review deals with how Signal Detection Theory, also called Thurstonian modeling, led to the adoption of a more sophisticated way of analyzing the data from sensory difference tests, by introducing the signal-to-noise ratio, d', as a fundamental measure of perceived small sensory differences. Generally, the method of computation of d' is a simple matter for some of the better known difference tests like the triangle, duo-trio and 2-AFC. However, there are occasions when these tests are not appropriate and other tests like the same-different and the A Not-A test are more suitable. Yet, for these, it is necessary to understand how the brain processes information during the test before d' can be computed. It is for this task that the ROC curve has a particular use.
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Affiliation(s)
- Sukanya Wichchukit
- Author Wichchukit is with Dept. of Food Engineering, Faculty of Engineering at Kamphaeng Saen, Kasetsart Univ.Kamphaeng Saen Campus, 1 Malaiman, Kamphaeng Saen, Nakorn-pathom 73140, ThailandAuthor O'Mahony is with Dept. of Food Science and Technology, Univ. of CaliforniaDavis 1 Shields Avenue, Davis, CA 95616. Direct inquiries to author Wichchukit (E-mail: )
| | - Michael O'Mahony
- Author Wichchukit is with Dept. of Food Engineering, Faculty of Engineering at Kamphaeng Saen, Kasetsart Univ.Kamphaeng Saen Campus, 1 Malaiman, Kamphaeng Saen, Nakorn-pathom 73140, ThailandAuthor O'Mahony is with Dept. of Food Science and Technology, Univ. of CaliforniaDavis 1 Shields Avenue, Davis, CA 95616. Direct inquiries to author Wichchukit (E-mail: )
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BI JIAN, LEE HYESEONG, O'MAHONY MICHAEL. d′ AND VARIANCE OF d′ FOR FOUR-ALTERNATIVE FORCED CHOICE (4-AFC). J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2010.00301.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2010.01.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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