Measurement of consumers' sensory discrimination and preference: Efficiency of preference-difference test utilizing the 3-point preference test precedes the same-different test
- 주제(키워드) equivalence , sensory discrimination , sensory preference , quality control , reformulation
- 등재 SCIE, KCI등재, SCOPUS
- 발행기관 KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- 발행년도 2015
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000118999
- 본문언어 영어
- Published As http://dx.doi.org/10.1007/s10068-015-0174-0
- 저작권 이화여자대학교 논문은 저작권에 의해 보호받습니다.
초록/요약
In fast moving consumer goods industries, effective and robust sensory discrimination and preference methods need to achieve various business objectives, such as product reformulation. A new preference-difference test was designed in this study as more effective and reliable method. In this method, 3-point paired-preference test was performed before conducting same-different test. The performance of new method was compared with performances of difference-preference test and conventional pairedpreference test. Each of 256 female consumers participated in all three test methods in a counterbalanced order for discriminating two types of strawberry flavored carbonated drinks. McNemar test and Thurstonian modeling/signal detection theory (SDT) were used to compare the effectiveness of same-different tests. SDT analysis and a significance test using the concept of 'identicality norm' were applied to compare robustness of preference tests. The results of these analyses indicated that preference-difference test could not only provide better discrimination but also showed more robust preference results.
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