A Comparison of Sensory Difference Testing Procedures: Sequential Sensitivity Analysis and Aspects of Taste Adaptation
ABSTRACT The greater sensitivity of the‘one strong, two weak stimuli’over the‘one weak, two strong stimuli’versions of the triangle and duo‐trio tests was confirmed using a model system of salt and water stimuli. The relative distinguishability of salt and water, in adaptation states varied by preri...
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| Veröffentlicht in: | Journal of food science 1985-07, Vol.50 (4), p.1055-1058 |
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| container_end_page | 1058 |
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| container_issue | 4 |
| container_start_page | 1055 |
| container_title | Journal of food science |
| container_volume | 50 |
| creator | O'MAHONY, M. A. P. D. E. ODBERT, N. |
| description | ABSTRACT
The greater sensitivity of the‘one strong, two weak stimuli’over the‘one weak, two strong stimuli’versions of the triangle and duo‐trio tests was confirmed using a model system of salt and water stimuli. The relative distinguishability of salt and water, in adaptation states varied by prerinses, was measured using an R‐index procedure. The relative distinguishabilities were used as the basis for a predictive model, 'sequential sensitivity analysis', to explain the relative sensitivity of versions of the triangular and duo‐trio protocols. Adaptation did not furnish a complete explanation of their relative sensitivity. |
| doi_str_mv | 10.1111/j.1365-2621.1985.tb13011.x |
| format | Article |
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The greater sensitivity of the‘one strong, two weak stimuli’over the‘one weak, two strong stimuli’versions of the triangle and duo‐trio tests was confirmed using a model system of salt and water stimuli. The relative distinguishability of salt and water, in adaptation states varied by prerinses, was measured using an R‐index procedure. The relative distinguishabilities were used as the basis for a predictive model, 'sequential sensitivity analysis', to explain the relative sensitivity of versions of the triangular and duo‐trio protocols. Adaptation did not furnish a complete explanation of their relative sensitivity.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1985.tb13011.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Food industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; Methods of analysis, processing and quality control, regulation, standards</subject><ispartof>Journal of food science, 1985-07, Vol.50 (4), p.1055-1058</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4165-edf8e7f3c8cecfdda7bb8e7e9da2d3296fe8dfb156ea4c38c2f5afb09892f4fa3</citedby><cites>FETCH-LOGICAL-c4165-edf8e7f3c8cecfdda7bb8e7e9da2d3296fe8dfb156ea4c38c2f5afb09892f4fa3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1985.tb13011.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1985.tb13011.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=9187706$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>O'MAHONY, M. A. P. D. E.</creatorcontrib><creatorcontrib>ODBERT, N.</creatorcontrib><title>A Comparison of Sensory Difference Testing Procedures: Sequential Sensitivity Analysis and Aspects of Taste Adaptation</title><title>Journal of food science</title><description>ABSTRACT
The greater sensitivity of the‘one strong, two weak stimuli’over the‘one weak, two strong stimuli’versions of the triangle and duo‐trio tests was confirmed using a model system of salt and water stimuli. The relative distinguishability of salt and water, in adaptation states varied by prerinses, was measured using an R‐index procedure. The relative distinguishabilities were used as the basis for a predictive model, 'sequential sensitivity analysis', to explain the relative sensitivity of versions of the triangular and duo‐trio protocols. Adaptation did not furnish a complete explanation of their relative sensitivity.</description><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Methods of analysis, processing and quality control, regulation, standards</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1985</creationdate><recordtype>article</recordtype><recordid>eNqVkE1v1DAQhiMEEkvhP1gIcUvwRxInPRG2dKGqoFIXIXGxHHuMvGSdYHvL5t_jsKve8WVk651nPE-WvSa4IOm82xWE1VVOa0oK0jZVEXvCMCHF8Um2IrzCOWtK8jRbYUxpTkjJn2cvQtjh5c7qVfbQofW4n6S3YXRoNOgeXBj9jK6sMeDBKUBbCNG6n-jOjwr0wUO4TLHfB3DRyuFfh432wcYZdU4Oc7ABSadRFyZQMSzUrQwRUKflFGW0o3uZPTNyCPDqXC-yb9cft-tP-e3Xzed1d5urkqS9QJsGuGGqUaCM1pL3fXqAVkuqGW1rA402PalqkKVijaKmkqbHbdNSUxrJLrK3J-7kx_ThEMXeBgXDIB2MhyBIyThuOE3By1NQ-TEED0ZM3u6lnwXBYlEtdmJRLRbVYlEtzqrFMTW_OU-RQcnBeOmUDY-EljSc4zrF3p9if-wA838MEDfXV_cEV1VC5CeETT6Pjwjpf4maM16J7182Yvthc_OD31HRsr-w16Z7</recordid><startdate>198507</startdate><enddate>198507</enddate><creator>O'MAHONY, M. A. P. D. E.</creator><creator>ODBERT, N.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>198507</creationdate><title>A Comparison of Sensory Difference Testing Procedures: Sequential Sensitivity Analysis and Aspects of Taste Adaptation</title><author>O'MAHONY, M. A. P. D. E. ; ODBERT, N.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4165-edf8e7f3c8cecfdda7bb8e7e9da2d3296fe8dfb156ea4c38c2f5afb09892f4fa3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1985</creationdate><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Methods of analysis, processing and quality control, regulation, standards</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>O'MAHONY, M. A. P. D. E.</creatorcontrib><creatorcontrib>ODBERT, N.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>O'MAHONY, M. A. P. D. E.</au><au>ODBERT, N.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A Comparison of Sensory Difference Testing Procedures: Sequential Sensitivity Analysis and Aspects of Taste Adaptation</atitle><jtitle>Journal of food science</jtitle><date>1985-07</date><risdate>1985</risdate><volume>50</volume><issue>4</issue><spage>1055</spage><epage>1058</epage><pages>1055-1058</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT
The greater sensitivity of the‘one strong, two weak stimuli’over the‘one weak, two strong stimuli’versions of the triangle and duo‐trio tests was confirmed using a model system of salt and water stimuli. The relative distinguishability of salt and water, in adaptation states varied by prerinses, was measured using an R‐index procedure. The relative distinguishabilities were used as the basis for a predictive model, 'sequential sensitivity analysis', to explain the relative sensitivity of versions of the triangular and duo‐trio protocols. Adaptation did not furnish a complete explanation of their relative sensitivity.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1985.tb13011.x</doi><tpages>4</tpages></addata></record> |
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| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_14370872 |
| source | Wiley Journals |
| subjects | Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology General aspects Methods of analysis, processing and quality control, regulation, standards |
| title | A Comparison of Sensory Difference Testing Procedures: Sequential Sensitivity Analysis and Aspects of Taste Adaptation |
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