ROC analysis in olive oil tasting: A Signal Detection Theory approach to tasting tasks

Paredes‐Olay, Concepción; Moreno-Fernández, María Manuela; Rosas, Juan M.; Ramos‐Álvarez, Manuel M.

doi:10.1016/j.foodqual.2010.03.003

Cited by 8 publications

(10 citation statements)

References 21 publications

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“…[1][2][3] Recent results reveal regional differences in taste sensitivity to sweetness and saltiness, suggesting that different transduction mechanisms might occur. 4 Taste disturbances are observed under circumstances such as in anxiety or depression, indicating the importance of neurotransmitters in determining taste thresholds in health and disease. The Classical Threshold Theory assumes that taste sensations depend on the intensity of the attributes of the stimulus, so that the stimulus is perceived only when its intensity is above a specific level or threshold.…”

Section: Introductionmentioning

confidence: 99%

Recent advances in electronic tongues

Riul

Dantas

Miyazaki

et al. 2010

Analyst

252

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This minireview describes the main developments of electronic tongues (e-tongues) and taste sensors in recent years, with a summary of the principles of detection and materials used in the sensing units. E-tongues are sensor arrays capable of distinguishing very similar liquids employing the concept of global selectivity, where the difference in the electrical response of different materials serves as a fingerprint for the analysed sample. They have been widely used for the analysis of wines, fruit juices, coffee, milk and beverages, in addition to the detection of trace amounts of impurities or pollutants in waters. Among the various principles of detection, electrochemical measurements and impedance spectroscopy are the most prominent. With regard to the materials for the sensing units, in most cases use is made of ultrathin films produced in a layer-by-layer fashion to yield higher sensitivity with the advantage of control of the film molecular architecture. The concept of e-tongues has been extended to biosensing by using sensing units capable of molecular recognition, as in films with immobilized antigens or enzymes with specific recognition for clinical diagnosis. Because the identification of samples is basically a classification task, there has been a trend to use artificial intelligence and information visualization methods to enhance the performance of e-tongues.

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Section: Introductionmentioning

confidence: 99%

Recent advances in electronic tongues

Riul

Dantas

Miyazaki

et al. 2010

Analyst

252

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“…Therefore, a nonparametric approach will be used here. Sensitivity index A 0 computationally developed by Grier (1971) and bias index B 00 D (Donaldson, 1992) were calculated for each participant and session (see RamosÁlvarez, Moreno-Fernández, Paredes-Olay, &Rosas, 2011 andParedes-Olay et al, 2010, for a detailed explanation of the convenience of using non parametric indexes on this context, and Appendix A for indexes' computations).…”

Section: Dependent Variables and Data Analysismentioning

confidence: 99%

“…Robust statistics based on medians have been recently proposed as the best way for analyzing data in situations that involve a reduced number of trials and participants (see Paredes-Olay et al, 2010). However, as participants in each group were 28, standard ANOVA and t-tests were used for all the analyses.…”

Section: Dependent Variables and Data Analysismentioning

confidence: 99%

“…This theory has been applied to many areas including sensory evaluation. ParedesOlay, Moreno-Fernández, Rosas, and Ramos-Álvarez (2010) have recently proposed a SDT-based approach to sensory evaluation as a useful alternative to traditional approaches based on Classical Threshold Theory. For instance, let's consider an olive oil taster having to detect the presence of a subtle attribute in olive oil samples.…”

Section: Introductionmentioning

confidence: 99%

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Effects of progressively increasing the difficulty of training on sensitivity and strategic factors in olive oil tasting

Moreno-Fernández

Ramos‐Álvarez

Paredes‐Olay

et al. 2012

Food Quality and Preference

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“…In the context of food, Paredes‐Olay et al . () applied SDT based methods to the study of olive oil tasting under controlled conditions (see also Ramos‐Álvarez et al . ).…”

Section: Introductionmentioning

confidence: 99%

Psychophysical Curves for Tasting Based on A Dissociation Model

Martín-Guerrero

Rosas

Paredes‐Olay

et al. 2015

Journal of Sensory Studies

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An experiment on taste sensory analysis of an artificially arranged compound of salty and sour flavors was conducted with the goal of evaluating sensory performance to a mixture of flavors akin to natural food, but that allows for keeping a higher experimental control than natural foods do. Participants performed a detection task in which the concentration of salt was manipulated between-subjects (from 0.07 to 0.75%). A procedure based on a dissociative model that allows for obtaining independent measures of sensitivity and criterion performance was used. In general, sensitivity index increased with the increase in signal salience, with actual performance approaching a Weibull distribution. A slight but reliable lenient response bias was found regardless of the salt concentration. The relevance of using independent measures of sensitivity and bias in sensory evaluation of complex compounds, and its relevance for sensory analysis of food is discussed. PRACTICAL APPLICATIONSIn tasting situations, perception seems to be easily influenced by cognitive factors and different response biases might appear, modifying the response criterion location. Difficulty of discrimination may also increases by qualitative changes that occur in taste mixtures. Signal Detection Theory allows the measurement of both: sensory and nonsensory components. Taking apart cognitive and sensory components is central to uncovering small differences in sensory qualities and developing accurate models of perception. This approach is of special interest to study the psychological processes involved in tasting situations, including the evaluation of training programs conducted to improve tasters' discriminative abilities. In addition, function modelization has important implications for the area of perceptual research since psychophysical functions for binary compounds as it allows conducting predictions about interaction effects between studied components in complex stimuli.

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ROC analysis in olive oil tasting: A Signal Detection Theory approach to tasting tasks

Cited by 8 publications

References 21 publications

Recent advances in electronic tongues

Recent advances in electronic tongues

Effects of progressively increasing the difficulty of training on sensitivity and strategic factors in olive oil tasting

Psychophysical Curves for Tasting Based on A Dissociation Model

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