SHORT-CUT SIGNAL-DETECTION MEASURES FOR SENSORY ANALYSIS

被引：38

作者：

OMAHONY, MAPD

机构：

[1] Dept of Food Science & Technology, University of California, Davis, California

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb10071.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Traditional sensory difference tests demonstrate whether a difference exists or not between two flavors; to determine the degree of difference requires further scaling. The two processes can be combined for perceptually small differences using difference tests based on signal detection measures. Such measures provide a measure of degree of difference directly which being a probability value is susceptible to analysis by parametric statistics Traditional signal detection measures are complex and time consuming but the present paper outlines a short and simple means of calculating such measures. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：302 / 303

页数：2

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[5]

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[6]

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