Measurement of consumers’ sensory discrimination and preference: Efficiency of preference-difference test utilizing the 3-point preference test precedes the same-different test

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?

“…In other words, these results suggest an inferiority in the stimulus configurations available in the triangle and unspecified tetrad tests, compared to the reminder designs, when defining operational test power in terms of an equal number of stimuli, not the number of tests per se. Previously, test power comparisons in the literature were most often considered only in terms of the equal number of tests (for example, Bi, 2011;Ennis, 1993;Ennis & Jesionka, 2011;Jesionka et al, 2014;Kim, Yoon, & Lee, 2015;Schlich, 1993). Only recently an attempt to examine the operational test power for consumer discrimination tests in terms of an equal number of stimuli used for the tests was reported in a study that confirmed the operational inferiority of the same-different test, compared to the constant-reference duo-trio test (Choi et al, 2014).…”

Industrial Upcycling of Almond Skin Through Production of Novel Brioches

“…While the launch of ASP-containing baked goods other than Treccina might not be particularly risky, this second stage of sensory evaluation robustly indicates the potential consumer preference for Treccina over the other products. In summary, preference tests for novel food products are not only essential for better discrimination but also crucial for obtaining reliable and robust preference insights [56].…”

Application of the analytical hierarchy process to evaluate consumer acceptance and preferences for omega-3 enriched eggs

“…They are used to determine differences in some specific descriptors between two or more samples, and are also applied to test if a product in its holistic evaluation is preferred to others. Several sensory discriminative protocols can be found in the sensory literature (Kim et al, 2015). The most commonly used in the empirical applications for food products are the 2-AFC, 3-AFC, triangle, and the duo-trio methods among others.…”