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http://dx.doi.org/10.23093/FSI.2019.52.1.20

Food quality management using sensory discrimination method based on signal detection theory and its application to drinking water  

Kim, Min-A (Department of Food Science and Engineering, ELTEC College of Engineering, EwhaWomans University)
Sim, Hye-Min (NongShim R&D Nutrition Research Team)
Lee, Hye-Seong (Department of Food Science and Engineering, ELTEC College of Engineering, EwhaWomans University)
Publication Information
Food Science and Industry / v.52, no.1, 2019 , pp. 20-31 More about this Journal
Abstract
Sensory perception of food/beverage products is one of the most important quality factors to determine consumer acceptability and thus sensory discrimination methodology has been a vital tool for quality management. Signal detection theory(SDT) and Thurstonian modeling provide the most advanced psychometric approach to modeling various discrimination methods. In these theories, perceptual and cognitive decisional factors are considered so that, a fundamental measure of sensory difference (d') can be computed, independent of test methods used. In this paper, sensory discrimination analysis based on SDT and Thurstonian modeling is introduced for more accurate and systematic applications of sensory and hedonic quality management in industry. Ways to realize the statistical power and relative sensitivity of sensory discrimination methods theorized in SDT and Thurstonian modeling in practice, are also discussed by using a case study of the Nongshim quality management program for drinking water in which SDT A-Not A test methodology was further optimized.
Keywords
Quality management; signal detection theory; test power; action standard; consumer relevance;
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