Sensory Detection of Off-Flavors in Milk Incorporating Short-Cut Signal Detection Measures

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Abstract
A short and simple multiple difference test is outlined for the sensory analysis of milk; the procedure gives Signal Detection measures of difference. The measures are general in that they are obtained readily either by ranking or rating. After a study to determine the type of cup required for tasting, a ranking procedure was adopted to measure differences in flavor between milk samples stored in polyethylene and glass and to determine degrees of off-flavor in milk caused by addition of Cu. The ranking method was simple and efficient for testing multiple differences.

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