Flavour discrimination: An extension of Thurstonian 'paradoxes' to the tetrad method

被引：45

作者：

Delwiche, J ^{[1
]}

OMahony, M ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

FOOD QUALITY AND PREFERENCE | 1996年 / 7卷 / 01期

关键词：

D O I：

10.1016/0950-3293(95)00031-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The paradox of discriminatory nondiscriminators, whereby subjects discriminate stimuli better in a triadic test when the instructions specify the attribute that is changing, was confirmed for a multisensory food stimulus, chocolate pudding: Further untested predictions were confirmed regarding attribute specification for tetradic tests. As predicted tetrads were not like triads, specifying the attribute did not elicit better discrimination.

引用

页码：1 / 5

页数：5

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