Can the same-different test use a β-criterion as well as a τ-criterion?

Lee, H.-S.; Hout, Danielle van; Hautus, Michael J.; O’Mahony, Michael

doi:10.1016/j.foodqual.2006.03.024

Cited by 32 publications

(35 citation statements)

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“…1). The dependent variable was a 'samedifferent' response on a six-point similarity-sureness scale (consisting of the following points, "same sure, same not sure, don't know but guess the same, don't know but guess different, different not sure, different sure", Green and Swets 1966; used recently by Lee et al 2007b). Participants received the first repetition of each of the six conditions, before commencing the second repetition of the conditions.…”

Section: Designmentioning

confidence: 99%

Flavor Expectation: The Effect of Assuming Homogeneity on Drink Perception

et al. 2010

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Here, we investigate whether the expectation that a drink tastes consistent across mouthfuls influences reported taste. A paradigm was developed to prompt the expectation that drink stimuli tasted identical to each other. Participants sipped two drinks and indicated whether they tasted the same. In some trials, the drinks appeared to be poured from the same jug, prompting the homogeneous taste expectation. These 'same-jug' drink pairs were reported more similar than 'different-jug' drink pairs, where the drinks were seen to be poured from different jugs, even when sweetness differed. This effect did not occur when the difference in sweetness between the drinks was too great. This suggests that expectancy effects act to smooth out variation in taste within a window of taste differences, until differences become perceptually noticeable. The expectation effect also dwindled over the course of the experiment, suggesting that expectations of similarity were updated with increasing experience of incongruous same-jug drinks. We conclude that flavor perception is best considered in terms of windows of flavor variation within which sensation changes to be more in line with expectations derived from past and current consumption experiences.

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Section: Designmentioning

confidence: 99%

Flavor Expectation: The Effect of Assuming Homogeneity on Drink Perception

et al. 2010

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“…Whereas it can be problematic to ask assessors to only say whether two stimuli are the same or different, this type of test can be substantially improved by additionally asking whether the assessors are sure or not sure (sureness rating) (Lee et al, 2007). Each assessor is presented with a series of replicate pairs to evaluate, and they state whether the samples are the same or different and whether they are sure or unsure.…”

Section: Signal Detection Testsmentioning

confidence: 99%

Techniques in sensory analysis of flavour

Methven

2015

Flavour Development, Analysis and Perception in Food and Beverages

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“…Signal Detection Theory is the dominant theory in modern psychology, and medicine, upon which are based sensory and diagnostic models (Green & Swets, 1966;Macmillan & Creelman, 2005;Swets, Dawes, & Monahan, 2000). Models based on Signal Detection Theory have also been applied in food science to compare the performance of judges on a variety of sensory discrimination test procedures (Braun, Rogeaux, Schneid, O'Mahony, & Rousseau, 2004;Delwiche & O'Mahony, 1996a, 1996bDessirier & O'Mahony, 1999;Hautus & Irwin, 2005;Huang & Lawless, 1998;Lau, O'Mahony, & Rousseau, 2004;Lee, van Hout, Hautus, & O'Mahony, 2007;Masuoka, Hatjopoulos, & O'Mahony, 1995;O'Mahony, 1995;Rousseau, Meyer, & O'Mahony, 1998;Rousseau & O'Mahony, 1997, 2001Rousseau, Rogeaux, & O'Mahony, 1999;Rousseau, Stroh, & O'Mahony, 2002;Stillman, 1993;Stillman & Irwin, 1995;Tedja, Nonaka, Ennis, & O'Mahony, 1994). There are some challenges in the sensory evaluation of foods that do not usually apply to the psychophysical investigation of other sensory modalities, especially not vision and hearing.…”

Section: Introductionmentioning

confidence: 99%