Publication | Closed Access
The Warm‐up Effect as a Means of Increasing the Discriminability of Sensory Difference Tests
91
Citations
29
References
1988
Year
NutritionSensory Difference TestsFood AnalysisPerceptionSensory ScienceSensory SystemsIntersensory PerceptionSocial SciencesBiostatisticsSensometricsPsychophysicsMultisensory IntegrationStatisticsFood TechnologyPerception SystemTriangle TestsHealth SciencesCognitive ScienceWarm‐up EffectSensory ProcessingFood QualityExperimental PsychologyFood SafetyAlternate SamplesNeuroscienceFood TextureDifference Testing
ABSTRACT A procedure involving rapid tasting of alternate samples, known as ‘warm‐up,’ was used prior to difference testing and was found to improve performance on triangle tests, both for a model and a food system. Requiring judges to describe the difference during the warm‐up improved performance marginally.
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