Some Observations on Sensitivity and Repeatability of Triad Taste Difference Tests

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Abstract
Two taste test experiments were made with milk modified by the addition of taste additives in various concentrations. The effects of training of test subjects, the repeatability of judgements, individual differences and subjective patterns were all evaluated. It was found that the triad tests were statistically stable, that training increased probabilities of sensory discrimination by a factor of 1 1/2 or 2 and that individual differences persisted after training as well as before.

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