1
|
Choi ES, van Hout D, Lee HS. Improving the performance of A-Not A sensory discrimination ratings by modifying sample presentation probability. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
2
|
Improving the performance of A-Not AR discrimination test using a sensory panel: Effects of the test protocols on sensory data quality. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104740] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
3
|
Choi ES, Lee HL, Kwon BK, Kim MA, Lee HS. Sensory test A-Not A rating signal detection: panel’s sensory learning and stability of decision criteria. Food Res Int 2023; 167:112592. [PMID: 37087202 DOI: 10.1016/j.foodres.2023.112592] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 12/18/2022] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Signal detection theory (SDT) sensory discrimination analysis using A-Not A with a two-step rating is an efficient approach to in-house sensory quality management in the food industry. For such sensory analysis using an internal panel, the panels' ability to use stable decision criteria and provide a consistent response distribution responding to "A" vs "Not A" is critical for guaranteeing the data quality. This study examined the effects of the familiarization procedure (FP) and reference presentation probability (RPP) in the SDT A-Not A rating protocol on the panels' sensory learning of samples and stability of decision criteria using SDT parameters, recognition d' (d'Rec),criteria location (c), and discrimination d' indices. Three different protocols were compared using ice-tea samples with small differences: Control, 0.25 RPP with repeated reference tasting (FPR); Modified-1, 0.25 RPP with reference categorization (FPC); Modified-2, 0.5 RPP with reference categorization (FPC). An independent sample design with three groups having equal sensitivity was used to identify the differences among the protocols. For each protocol, two sub-groups with similar decision criteria (response bias) were formed according to the results obtained from the pre-test and used for the main-test analysis. SDT analysis results indicated that the Modified-2 protocol with a higher RPP (0.5) induced the most efficient sensory learning of the reference. The protocol improved the subjects' recognition of the reference and test samples, better differentiating from the reference and stabilizing the decision criterion, resulting in higher discrimination performance (larger d'). The results showed that d'Rec analysis, together with d' analysis using a sensory panel, is a useful tool for monitoring the panel performance and checking for the sensory data quality of the sensory difference tests. In the present paper, a detailed illustration of the A-Not A sensory test procedure and examples of how to apply the SDT indices for different business decision-making is also introduced using the design and results of the present experiment.
Collapse
|
4
|
Pirc M, Maas P, De Graaf K, Lee HS, Boesveldt S. Humans possess the ability to discriminate food fat content solely based on retronasal olfaction. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104449] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
5
|
Castura J, King S, Findlay C. Does the τ estimate from same-different test data represent a relevant sensory effect size for determining sensory equivalency? Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.02.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
6
|
Jeong YN, van Hout D, Groeneschild C, Lee HS. Comparative categorization method: Using 2-AFC strategy in constant-reference duo-trio for discrimination of multiple stimuli from a reference. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.03.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
7
|
Ares G, Varela P. Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.10.006] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
8
|
MAMEDE MEDO, BENASSI MDT. Efficiency assessment of Flash Profiling and Ranking Descriptive Analysis: a comparative study with star fruit-powdered flavored drink. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0003] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
9
|
Jeong YN, Kang BA, Jeong MJ, Song MJ, Hautus MJ, Lee HS. 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? Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.06.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
10
|
Shin HK, Hautus MJ, Lee HS. Unspecified duo–trio tests can be as powerful as the specified 2-AFC: Effects of instructions and familiarization procedures on cognitive decision strategies. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.10.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
11
|
Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, Rodríguez-Gómez F, Garrido-Fernández A. The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependent behaviour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1670-1677. [PMID: 25131513 DOI: 10.1002/jsfa.6870] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2014] [Revised: 08/07/2014] [Accepted: 08/07/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Zinc chloride has been used previously as a preservative in directly brined olives with promising results. However, this is the first time that the effects of ZnCl2 addition (0-1 g L(-1) ) on green Spanish-style table olive (cv. Manzanilla) packaging has been studied. RESULTS The presence of ZnCl2 affected the physico-chemical characteristics of the products; the presence of the Zn led to lower pH values (particularly just after packaging) and titratable and combined acidity values than the control but did not produce clear trends in the colour parameters. No Enterobacteriaceae were found in any of the treatments evaluated. At the highest ZnCl2 concentrations, the lactic acid bacteria were inhibited while, unexpectedly, its presence showed a lower effect than potassium sorbate against the yeast population. Regardless of the use of potassium sorbate or ZnCl2 , the packages had a reduced microbial biodiversity because only Lactobacillus pentosus and Pichia galeiformis were found at the end of the shelf life. With respect to organoleptic characteristics, the presentations containing ZnCl2 were not differentiated from the traditional product. CONCLUSION Zinc chloride was less efficient than potassium sorbate as a yeast inhibitor in green Spanish-style olives, showing clear presentation style dependent behaviour for this property. Its presence produced significant changes in chemical parameters but scarcely affected colour or sensory characteristics.
Collapse
Affiliation(s)
- Joaquín Bautista-Gallego
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), Avda\Padre García Tejero, n° 4, 41012, Seville, Spain
| | | | | | | | | |
Collapse
|
12
|
Urbanus BL, Schmidt SJ, Lee SY. Sensory Differences between Product Matrices Made with Beet and Cane Sugar Sources. J Food Sci 2014; 79:S2354-61. [DOI: 10.1111/1750-3841.12670] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Accepted: 08/17/2014] [Indexed: 11/26/2022]
Affiliation(s)
- Brittany L. Urbanus
- Authors are with Univ. of Illinois; 905 S. Goodwin Ave. Urbana IL 61801 U.S.A
| | - Shelly J. Schmidt
- Authors are with Univ. of Illinois; 905 S. Goodwin Ave. Urbana IL 61801 U.S.A
| | - Soo-Yeun Lee
- Authors are with Univ. of Illinois; 905 S. Goodwin Ave. Urbana IL 61801 U.S.A
| |
Collapse
|
13
|
Investigation of operationally more powerful duo-trio test protocols: Effects of different reference schemes. Food Qual Prefer 2012. [DOI: 10.1016/j.foodqual.2012.02.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
14
|
Györey A, Gere A, Kókai Z, Molnár P, Sipos L. Effect of sample presentation protocols on the performance of a margarine expert panel. ACTA ALIMENTARIA 2012. [DOI: 10.1556/aalim.41.2012.suppl.6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
15
|
Kim MA, Chae JE, van Hout D, Lee HS. Discriminations of the A–Not A difference test improved when “A” was familiarized using a brand image. Food Qual Prefer 2012. [DOI: 10.1016/j.foodqual.2011.06.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
16
|
VAN HOUT DANIELLE, HAUTUS MICHAELJ, LEE HYESEONG. INVESTIGATION OF TEST PERFORMANCE OVER REPEATED SESSIONS USING SIGNAL DETECTION THEORY: COMPARISON OF THREE NONATTRIBUTE-SPECIFIED DIFFERENCE TESTS 2-AFCR, A-NOT A AND 2-AFC. J SENS STUD 2011. [DOI: 10.1111/j.1745-459x.2011.00346.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
17
|
Hautus MJ, Shepherd D, Peng M. Decision strategies for the A Not-A, 2AFC and 2AFC-reminder tasks: Empirical tests. Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2011.02.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
18
|
Santosa M, Hautus M, O’Mahony M. ROC curve analysis to determine effects of repetition on the criteria for same–different and A Not-A tests. Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2010.07.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
19
|
Wichchukit S, O'Mahony M. A transfer of technology from engineering: use of ROC curves from signal detection theory to investigate information processing in the brain during sensory difference testing. J Food Sci 2010; 75:R183-93. [PMID: 21535617 PMCID: PMC3033516 DOI: 10.1111/j.1750-3841.2010.01863.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
This article reviews a beneficial effect of technology transfer from Electrical Engineering to Food Sensory Science. Specifically, it reviews the recent adoption in Food Sensory Science of the receiver operating characteristic (ROC) curve, a tool that is incorporated in the theory of signal detection. Its use allows the information processing that takes place in the brain during sensory difference testing to be studied and understood. The review deals with how Signal Detection Theory, also called Thurstonian modeling, led to the adoption of a more sophisticated way of analyzing the data from sensory difference tests, by introducing the signal-to-noise ratio, d', as a fundamental measure of perceived small sensory differences. Generally, the method of computation of d' is a simple matter for some of the better known difference tests like the triangle, duo-trio and 2-AFC. However, there are occasions when these tests are not appropriate and other tests like the same-different and the A Not-A test are more suitable. Yet, for these, it is necessary to understand how the brain processes information during the test before d' can be computed. It is for this task that the ROC curve has a particular use.
Collapse
Affiliation(s)
- Sukanya Wichchukit
- Author Wichchukit is with Dept. of Food Engineering, Faculty of Engineering at Kamphaeng Saen, Kasetsart Univ.Kamphaeng Saen Campus, 1 Malaiman, Kamphaeng Saen, Nakorn-pathom 73140, ThailandAuthor O'Mahony is with Dept. of Food Science and Technology, Univ. of CaliforniaDavis 1 Shields Avenue, Davis, CA 95616. Direct inquiries to author Wichchukit (E-mail: )
| | - Michael O'Mahony
- Author Wichchukit is with Dept. of Food Engineering, Faculty of Engineering at Kamphaeng Saen, Kasetsart Univ.Kamphaeng Saen Campus, 1 Malaiman, Kamphaeng Saen, Nakorn-pathom 73140, ThailandAuthor O'Mahony is with Dept. of Food Science and Technology, Univ. of CaliforniaDavis 1 Shields Avenue, Davis, CA 95616. Direct inquiries to author Wichchukit (E-mail: )
| |
Collapse
|
20
|
|
21
|
Rymer C, Givens DI. Effects of vitamin E and fish oil inclusion in broiler diets on meat fatty acid composition and on the flavour of a composite sample of breast meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1628-1633. [PMID: 20564453 DOI: 10.1002/jsfa.3991] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Enriching poultry meat with long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) can increase low population intakes of LC n-3 PUFA, but fishy taints can spoil reheated meat. This experiment determined the effect of different amounts of LC n-3 PUFA and vitamin E in the broiler diet on the fatty acid composition and sensory characteristics of the breast meat. Ross 308 broilers (120) were randomly allocated to one of five treatments from 21 to 42 days of age. Diets contained (g kg(-1)) 0, 9 or 18 LC n-3 PUFA (0LC, 9LC, 18LC), and 100, 150 or 200 mg LD-alpha-tocopherol acetate kg(-1) (E). The five diets were 0LC100E, 9LC100E, 18LC100E, 18LC150E, 18LC200E, with four pens per diet, except 18LC100E (eight pens). Breast meat was analysed for fatty acids (uncooked) and sensory analysis by R-index (reheated). RESULTS LC n-3 PUFA content (mg kg(-1) meat) was 514 (0LC100E) and 2236 (9LC and 18LC). Compared with 0LC100E, meat from 18LC100E and 18LC150E tasted significantly different, while 23% of panellists detected fishy taints in 9LC100E and 18LC200E. CONCLUSION Chicken meat can be enriched with nutritionally meaningful amounts of LC n-3 PUFA, but > 100 mg dl-alpha-tocopherol acetate kg(-1) broiler diet is needed to protect reheated meat from oxidative deterioration.
Collapse
Affiliation(s)
- Caroline Rymer
- Nutritional Sciences Research Unit, School of Agriculture, Policy and Development, University of Reading, Reading, UK.
| | | |
Collapse
|
22
|
BI JIAN, LEE HYESEONG, O'MAHONY MICHAEL. d′ AND VARIANCE OF d′ FOR FOUR-ALTERNATIVE FORCED CHOICE (4-AFC). J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2010.00301.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
23
|
Affective same-different discrimination tests for assessing consumer discriminability between milks with subtle differences. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2009.10.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
24
|
|
25
|
|
26
|
Lee HS, van Hout D, Hautus M. Comparison of performance in the A–Not A, 2-AFC, and same–different tests for the flavor discrimination of margarines: The effect of cognitive decision strategies. Food Qual Prefer 2007. [DOI: 10.1016/j.foodqual.2007.03.008] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|