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 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
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| container_end_page | 1850 |
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| container_issue | 6 |
| container_start_page | 1848 |
| container_title | Journal of food science |
| container_volume | 53 |
| creator | O'MAHONY, M. THIEME, U. GOLDSTEIN, L. R. |
| description | 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. |
| doi_str_mv | 10.1111/j.1365-2621.1988.tb07858.x |
| format | Article |
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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.</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>1988</creationdate><recordtype>article</recordtype><recordid>eNqVkF1vFCEUhonRxLX2PxBjvJuRA8PAeKVuP6ypNmm3aWJMCMsclHV2Zguzcfffy2Q3vZcLCOHhfeEh5A2wEvJ4vypB1LLgNYcSGq3LccmUlrrcPSMzUJIVQlfwnMwY47wAqNRL8iqlFZv2op6Rn4vfSB9sXBfbDT33Ht1IbaKWfkPbJzp4etW7iDaF_hcdM3sWkothHXq7DF0Y9xNyh30a4j6f5YCIvUO6wDSm1-SFt13C0-N6Qu4vzhfzL8X1zeXV_NN14Spd6aIVSgnhWQPcixa0xtZ72Wioa6byxD3n3nHkWLuq5a7yjVxK5yoErKVuxQl5d8jdxOFxm5vNOr8Su872OGyTAck116zJ4IcD6OKQUkRvNvkvNu4NMDMJNSszCTWTUDMJNUehZpcvvz222ORs56PtXUhPCYqBahrI2McD9jd0uP-PAvP14uwOspAcURwiQhpx9xRh4x9TK6Gkefh-acRc3QL_rMwP8Q8vk5ll</recordid><startdate>198811</startdate><enddate>198811</enddate><creator>O'MAHONY, M.</creator><creator>THIEME, U.</creator><creator>GOLDSTEIN, L. R.</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>198811</creationdate><title>The Warm-up Effect as a Means of Increasing the Discriminability of Sensory Difference Tests</title><author>O'MAHONY, M. ; THIEME, U. ; GOLDSTEIN, L. R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4848-d37733f0912f3d188edff598166071662f22fc2e2e6c4d2c4f95b5cc4e1e658d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1988</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.</creatorcontrib><creatorcontrib>THIEME, U.</creatorcontrib><creatorcontrib>GOLDSTEIN, L. R.</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.</au><au>THIEME, U.</au><au>GOLDSTEIN, L. R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Warm-up Effect as a Means of Increasing the Discriminability of Sensory Difference Tests</atitle><jtitle>Journal of food science</jtitle><date>1988-11</date><risdate>1988</risdate><volume>53</volume><issue>6</issue><spage>1848</spage><epage>1850</epage><pages>1848-1850</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT
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| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1988-11, Vol.53 (6), p.1848-1850 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_15282809 |
| source | Wiley Online Library Journals Frontfile Complete |
| 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 | The Warm-up Effect as a Means of Increasing the Discriminability of Sensory Difference Tests |
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