RATING AND RANKING PROCEDURES FOR SHORT‐CUT SIGNAL DETECTION MULTIPLE DIFFERENCE TESTS
- 1 March 1980
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 45 (2) , 392-393
- https://doi.org/10.1111/j.1365-2621.1980.tb02624.x
Abstract
A comparison is made between rating and ranking as methods for multiple difference testing for the sensory analysis of food flavors. A signal detection index of difference (R) is obtained and tends to be higher when obtained by ranking than by rating. The effect is predicted from probability assumptions made in the calculation of the index.Keywords
This publication has 2 references indexed in Scilit:
- SHORT‐CUT SIGNAL DETECTION MEASURES FOR SENSORY ANALYSISJournal of Food Science, 1979
- RECOGNITION ASSESSED BY RATING AND RANKINGBritish Journal of Psychology, 1974