Controlled product testing in the home - implications for sample size

Hasted, Anne M.; McEwan, Jean A.; Jenner, Mary

doi:10.1016/j.foodqual.2022.104688

Cited by 1 publication

(2 citation statements)

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“…The studies have reported that SSS may be present in higher level when the sample of interest carries stronger flavor or texture quality [45,46]. A previous study found that noise-induced rating variability increased more with the sequential monadic design than with the pure monadic design as the evaluated sample number per session increased [5].…”

Section: Effect Of the Sample Number On The Target Sample's Liking Sc...mentioning

confidence: 99%

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Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products

Yoon

Kwak

Kim

2023

Foods

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The present study investigated the effects of the evaluation environment and sample number on liking ratings within the same testing session. It comprised two experiments that determined consumer taste ratings of the following food products: (1) almond beverage and (2) vegan ramen, as rated by 322 and 287 Korean consumers, respectively. Consumers tasted each food product under either laboratory or home-used test conditions. Additionally, three levels of sample numbers were established for evaluation (almond beverage test: 1, 2, and 4; vegan ramen test: 1, 3, and 5) in each test condition. A target sample was selected for each of the two food products to directly ascertain the effects of the evaluation environment and sample number on the liking ratings. The results revealed that during the same evaluation session, the sample number affected the liking ratings of the target sample more than the testing location. Moreover, the sample number effect was product item dependent, that is, no significant change was noted in the liking ratings of the target almond beverage sample according to sample number, whereas significant differences were observed in the liking ratings of the target vegan ramen sample. Furthermore, the sample number effect was more prominent under laboratory test conditions than under home-used test conditions probably due to the serving order effect driven by hedonic contrast, carry over effect, and sensory specific satiety. The findings demonstrate that home-used tests should be recommended over laboratory tests when measuring the liking of a small number of multiple sample food items with high flavor complexity.

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Section: Effect Of the Sample Number On The Target Sample's Liking Sc...mentioning

confidence: 99%

“…This critically affected experimental design in sensory science, as taste testing under laboratory conditions could not be readily conducted. Hence, the HUT became the preferred option over the LT. Additionally, the drive-through and video-guided sensory tests, among others, have recently emerged as alternatives to LTs [3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%