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Variation of d ' estimates in two versions of the A-Not A task

  • 주제(기타) Food Science & Technology
  • 설명문(일반) [Hautus, M. J.; Stocks, M. A.] Univ Auckland, Sch Psychol, Private Bag 92019, Auckland, New Zealand; [van Hout, D.] Unilever Food & Hlth Res Inst, Vlaardingen, Netherlands; [Lee, H. -S.] Ewha Womans Univ, Dept Food Sci & Technol, Coll Engn, Seoul, South Korea; [Shepherd, D.] Auckland Univ Technol, Sch Psychol, Auckland, New Zealand
  • 등재 SCIE, SCOPUS
  • 발행기관 WILEY
  • 발행년도 2018
  • URI http://www.dcollection.net/handler/ewha/000000160102
  • 본문언어 영어
  • Published As http://dx.doi.org/10.1111/joss.12470

초록/요약

The pairwise A-Not A design involves two stimuli presented multiple times in a block of trials: a reference stimulus (A) and a comparison stimulus (B). The combined A-Not A design employs A and several levels of B in a block of trials. Both designs were compared using ice tea with five levels of sucrose. Six judges were assessed for sensitivity using the same number of trials in each design; including their overall sensitivity, their average sensitivity across four replicated blocks, and the variability in sensitivity across those blocks. The pairwise design gave higher mean sensitivity, but also higher variability, than the combined design. A secondary analysis considered fewer trials in the combined design, such that sensitivity estimates were based on the same number of trials as for the pairwise design. The pattern for sensitivity within each design did not change, but variability was now comparable. This suggests the combined design yields lower variation for an equivalent expenditure of resource, or that the combined design yields similar levels of variation with reduced resourcing. The trade-off is getting slightly lower estimates of sensitivity. Additionally, the combined design produced sensitivity estimates significantly above chance performance levels when test stimuli were identical. However, the magnitudes of these estimates were small.

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