Effectiveness of Sensory Difference Tests: Sequential Sensitivity Analysis for Liquid Food Stimuli

Publisher Website
Google Scholar
Abstract
Versions of the triangle test in which either one or the other stimulus was maintained as the odd one, were found to differ in their effectiveness for a flavored sparkling water system but not for a wine system. The same was found for different orders of presentation of the R‐index sensory difference test. These differences were predicted successfully from the signal detectabilities of the various stimuli using a predictive system called Sequential Sensitivity Analysis (SSA). This extended SSA beyond model systems to food systems. Use was made of a technique of rapid alternate tasting of different stimuli, called ‘warm‐up', to improve judges’ performance.