Affective discrimination methodology: Determination and use of a consumer-relevant sensory difference for food quality maintenance

Kim, Min A; Sim, Hye Min; Lee, Hye Seong

doi:10.1016/j.foodres.2015.01.027

Cited by 26 publications

(13 citation statements)

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“…; Kim et al . ; Kim et al ). It is well understood that for the analytical sensory panel, methodologies using combinations of difference tests with preference questions are misapplications (Lawless and Heymann ; Moskowitz et al .…”

Section: Introductionmentioning

confidence: 98%

“…; Kim et al . ; Kim et al ) but also for strategic consumer research such as advertising claim substantiation (Lawless and Heymann ). In the sensory science field, recent practices to measure consumers’ sensory discriminability between confusable foods involve the use of preferential and/or perceptual discrimination test methods adopting various types of paired‐preference tests (Prescott et al .…”

Section: Introductionmentioning

confidence: 99%

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Duo‐Trio Difference‐Preference Test with Two Replications: Use of Psychological Biases for Measuring Meaningful Preference

Kim

Lee

2015

Journal of Sensory Studies

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A new paradigm of the duo‐trio difference‐preference (DT‐Preference) test was developed as alternatives to the paired‐preference test with a no preference option, to correct the overestimation of preference responses. Triadic sample presentation in a preference test elicits odd sample bias, i.e., preferring the sample selected as the same as the reference. In the two replicated DT‐Preference test applied for fermented milk product testing using 208 consumers, this psychological bias in preference responses was apparent in the first test. This bias referred to as the tried first reference bias was eliminated by treating those responses that changed depending on which reference was presented as though no preference had been expressed, leading to more reliable sample preferences, meaningful to consumers. The perceptual discriminability in DT‐Preference tests was not decreased in comparison to the sole difference tests, while when the preferred sample was used as a reference, the discrimination increased. Practical Applications Consumer acceptance mainly determines the sensory quality of products. Paired‐preference test with a no preference option is a broadly used sensory acceptance test method. Yet this preference test method suffers from preference bias caused by the order of sample presentation and/or hidden demand characteristic of the preference test. Such a psychological bias can generate preference responses toward either product presented in a pair for slight or no differences in sample preference, which is not meaningful for consumer behavior. The new paradigm of the duo‐trio difference‐preference test with a perceptual reference introduced in this article uses another type of psychological bias – odd sample bias – as a means to regulate such biased preferences expressed in a predictable manner. Using this approach, the validity and reliability of preference data analysis can be improved by finding more accurate response proportions of two‐way preference responses versus no preference responses.

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Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Duo‐Trio Difference‐Preference Test with Two Replications: Use of Psychological Biases for Measuring Meaningful Preference

Kim

Lee

2015

Journal of Sensory Studies

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“…In these studies, without showing the sequence effects when the duo-trio test was used as constant-reference mode, subjects were found to perform better either using the saltier sample as the reference (Choi et al, 2014;Kim & Lee, 2012;Kim et al, 2010) or preferred one as the reference , Kim et al, 2015. Accordingly, for the evaluation of sodium-reduced samples against the original high-sodium product, two versions of duo-trio tests using a saltier sample as the constant-reference were recommended: the traditional duo-trio with a reference presented first (DTF) and the duo-trio with the reference presented both first and in the middle between the two alternative test samples (DTFM) (Choi et al, 2014;Kim & Lee, 2012).…”

Section: Introductionmentioning

confidence: 98%

“…Yet, when used for discriminating savory samples of reasonably high sodium content using untrained/naive subjects, most of these methods have been found to be susceptible to the operational hindrances caused by physiological adaptation and cognitive problems. Problematic sequence effects have been reported for the triangle test (Kim, Chae, , the duo-trio test (Choi, Kim, Christensen, Kim & Lee, 2012;Kim, Lee, & Lee, 2010;Kim, Sim, & Lee, 2015), and the same-different test (Choi et al, 2014) based on the balancedsample designs using all possible sample presentation sequences: i.e. subjects performed better for some particular test sequences than others.…”

Section: Introductionmentioning

confidence: 99%

“…In an attempt to identify the method with optimal test sequences for studying taste equality in samples with reduced sodium content, various versions of duo-trio tests have been actively studied (Choi et al, 2014;Kim & Lee, 2012;Kim et al, 2010, Kim et al, 2015Lee & Kim, 2008). In these studies, without showing the sequence effects when the duo-trio test was used as constant-reference mode, subjects were found to perform better either using the saltier sample as the reference (Choi et al, 2014;Kim & Lee, 2012;Kim et al, 2010) or preferred one as the reference , Kim et al, 2015.…”

Section: Introductionmentioning

confidence: 99%

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