Quantification of Sensory and Food Quality: The R-Index Analysis

The accurate quantification of sensory difference/similarity between foods, as well as consumer acceptance/preference and concepts, is greatly needed to optimize and maintain food quality. The R-Index is one class of measures of the degree of difference/similarity, and was originally developed for s...

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Veröffentlicht in:	Journal of food science 2009-08, Vol.74 (6), p.R57-R64
Hauptverfasser:	Lee, Hye-Seong, van Hout, Danielle
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis Biological and medical sciences concept measurement consumer acceptance Consumer Behavior consumer preference consumer preferences data analysis detection detection threshold Discrimination (Psychology) Emotions food analysis Food Analysis - methods Food Handling - standards Food industries Food Preferences food quality Food science Food Technology - methods Food Technology - standards Fundamental and applied biological sciences. Psychology Humans literature reviews Measurement Observer Variation Optimization Quality Quality Control quantitative analysis R-Index Research Design Sensation sensory discrimination sensory properties Signal Detection, Psychological Statistics, Nonparametric testing
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