TASTE DISCRIMINATION BY THE 3-AFC METHOD: TESTING SENSITIVITY PREDICTIONS REGARDING PARTICULAR TASTING SEQUENCES BASED ON THE SEQUENTIAL SENSITIVITY ANALYSIS MODEL |
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| Authors: | JEAN-MARC DESSIRIER JEAN-MARC SIEFFERMANN MICHAEL O'MAHONY |
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| Institution: | Dept. Food Science and Technology University of California, Davis Davis, California 95616, USA;Département de Sciences Alimentaires E.N.S.I.A. (Ecole Nationale Supérieure des Industries Agro-alimentaires) 91744 Massy, France |
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| Abstract: | 3-AFC discrimination tests between'threshold'concentration NaCl solutions and purified water stimuli were performed using a variety of interstimulus rinsing regimes to test predictions of test sensitivity based on the Sequential Sensitivity Analysis model. Superior performance on triads with NaCl as the'odd'stimulus, over triads with water as the'odd'stimulus, confirmed earlier research. It was possible, using SSA predictions, to find the right combination of rinses, to arrange for either set of triads to elicit strongly superior performance from judges. This manipulation was predicted by SSA but not by an unequal variance Thurstonian model. Failure of some SSA predictions highlighted the notion of stimulus enhancement by adaptation, leading to a modification of the model. Such manipulation of interstimulus rinses could form the basis for increasing or decreasing test sensitivity. |
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