The Warm-up Effect as a Means of Increasing the Discriminability of Sensory Difference Tests

The Warm-up Effect as a Means of Increasing the Discriminability of Sensory Difference Tests

ABSTRACT A procedure involving rapid tasting of alternate samples, known as ‘warm‐up,’ was used prior to difference testing and was found to improve performance on triangle tests, both for a model and a food system. Requiring judges to describe the difference during the warm‐up improved performance...

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Veröffentlicht in:Journal of food science 1988-11, Vol.53 (6), p.1848-1850
Hauptverfasser: O'MAHONY, M., THIEME, U., GOLDSTEIN, L. R.
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Methods of analysis, processing and quality control, regulation, standards
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Zusammenfassung:ABSTRACT A procedure involving rapid tasting of alternate samples, known as ‘warm‐up,’ was used prior to difference testing and was found to improve performance on triangle tests, both for a model and a food system. Requiring judges to describe the difference during the warm‐up improved performance marginally.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1988.tb07858.x