Comparison of the triangle and a self-defined two alternative forced choice test

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

“…This modification was reported to be more sensitive than the constant-reference duo-trio in Thieme and O'Mahony (1990). However, in some cases, the discrimination performance was poor due to reversal of the direction of the difference (McClure & Lawless, 2010). Xia et al (in press) further modified the self-specified 2-AFC by combining the paired-preference test prior to the 2-AFC, building on the finding that subjects discriminated the samples better when asked to pick their preferred sample than when asked to pick the odd sample (MacRae & Geelhoed, 1992).…”

“…Therefore, there have been some studies that investigated modifications to the 2-alternative forced choice (2-AFC) method involving two comparison samples like the duo-trio test, to be used for consumers in such a way that a particular attribute does not need to be specified for comparison. Examples include various versions of the warmed-up paired comparison (McClure & Lawless, 2010;O'Mahony, Thieme, & Goldstein, 1988;Thieme & O'Mahony, 1990), where a subject first tasted the two different samples consecutively and either explicitly defined his/her own term to describe the sensory difference between the samples or just implicitly categorized one class of sample as different from the other and then performed the paired comparison using his/her own description or categorization. This modification was reported to be more sensitive than the constant-reference duo-trio in Thieme and O'Mahony (1990).…”

“…Although there have been significant empirical research into consumer discrimination test methodologies to improve statistical test power or operational power in relation to lightening the memory load as well as optimizing test sequences to reduce deteriorating adaptation effects (Chae et al, 2010;Choi et al, 2014;Ishii et al, 2014;Kim et al, 2014;McClure & Lawless, 2010;Olivas et al, 2014;Rousseau, Meyer, & O'Mahony, 1998;Rousseau et al, 1999;Rousseau et al, 2002;Xia et al, in press), this is the first paper to introduce a way for obtaining information to determine consumer-relevant differences using an affective consumer discrimination method. A set of preference tests or discrimination tests alone often does not provide enough information on whether two products are similar enough or not.…”

Sensory discrimination by consumers of multiple stimuli from a reference: Stimulus configuration in A-Not AR and constant-ref. duo-trio superior to triangle and unspecified tetrad?

“…Yet, in recent publications, the relative efficiencies of different overall discrimination test methods have been actively discussed using only a fixed design where the stimuli to be http://dx.doi.org/10.1016/j.foodqual.2015.06.021 0950-3293/Ó 2015 Elsevier Ltd. All rights reserved. discriminated from each other include only a pair of stimuli (2 stimulus types) (Choi, Kim, Christensen, van Hout, & Lee, 2014;Ennis & Christensen, 2014a, 2014bKim, Chae, van Hout, & Lee, 2014;McClure & Lawless, 2010;Olivas, Lopez-Malo, Angulo, & O'Mahony, 2014;Stocks, van Hout, & Hautus, 2013, 2014van Hout, Hautus, & Lee, 2011). Also, the relative test power of the various discrimination test methods have been only investigated based on the same numbers of tests (Bi, 2011;Ennis, 1993;Ennis & Jesionka, 2011;Jesionka, Rousseau, & Ennis, 2014;Kim et al, 2014;Schlich, 1993).…”

Sample Dimensionality Effects on d′ and Proportion of Correct Responses in Discrimination Testing

“…Research conducted in the area of methodology comparison is often performed using model solutions such as sodium chloride in water (Byer and Abrams ; O'Mahony and Odbert ; Tedja and others ; Mata‐Garcia and others ), or with foods in which 1 ingredient alteration has been made during formulation (Stillman ; Masuoka and others ; Delwiche and O'Mahony ; Rousseau and O'Mahony ; Rousseau and others ). Within the literature, complex sample alterations are typically studied using samples in which a dilution has been made between control and variant samples (McClure and Lawless ; Ishii and others ). While a sample dilution may change multiple aspects of a product, it may not match the multidimensional change caused when a product undergoes reformulation in the industry, since the removal of an ingredient in formulation is typically compensated for by utilizing some sort of replacement.…”