Toshiki Ikejima, Koji Mizukoshi, Yoshimune Nonomura
A vocabulary of tactile perception is essential for the evaluation of the feel of materials. Different tactile vocabulary has been established by various industries, making the understanding and comparison of tactile perceptions challenging. In this study, we developed a universal tactile vocabulary applicable across various industries. Based on our participants' tactile evaluations of 32 materials, we compiled a vocabulary of 273 words, categorizing them into a perceptual hierarchy: sensory and affective. Additionally, we recorded and analyzed the word use frequencies, suitability, intensity, and similarities of the tactile evaluations. Finally, we selected 31 words that each accurately expresses a particular tactile perception and can be applied to materials and products in diverse industries. The vocabulary developed in this study is expected to be a useful aid in designing the tactile aspects of various products.
{"title":"Development of a Tactile Vocabulary Based on Suitability and Perceptual Intensity","authors":"Toshiki Ikejima, Koji Mizukoshi, Yoshimune Nonomura","doi":"10.1111/joss.12956","DOIUrl":"https://doi.org/10.1111/joss.12956","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>A vocabulary of tactile perception is essential for the evaluation of the feel of materials. Different tactile vocabulary has been established by various industries, making the understanding and comparison of tactile perceptions challenging. In this study, we developed a universal tactile vocabulary applicable across various industries. Based on our participants' tactile evaluations of 32 materials, we compiled a vocabulary of 273 words, categorizing them into a perceptual hierarchy: sensory and affective. Additionally, we recorded and analyzed the word use frequencies, suitability, intensity, and similarities of the tactile evaluations. Finally, we selected 31 words that each accurately expresses a particular tactile perception and can be applied to materials and products in diverse industries. The vocabulary developed in this study is expected to be a useful aid in designing the tactile aspects of various products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 6","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12956","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665757","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. R. Jaeger, S. L. Chheang, F. Llobell, A. V. Cardello
An online survey of consumers' liking, emotional, conceptual and sustainability expectations in response to traditional, plant-based (PB), and sustainable yoghurt product names was conducted with 1206 New Zealanders. Results showed that consumers' sensory expectations are associated with hedonic and non-sensory expectations. Consumers' sensory, emotional, conceptual and sustainability ideations and the impact of these variables on expected liking parallel the findings from recent tests of tasted yoghurts. Per cognitive theories of predictive processing, the results support the hypothesis that judgments of sensory expectations may provide important insights into likely product perceptions. The results also support the notion that surveys of consumer product expectations can be a tool to obtain consumer insights about new products, including PB and sustainable alternatives. Since sensory expectations were associated with non-sensory expectations, modifying the sensory attributes of PB or other innovative yoghurt products may enhance consumers' conceptualizations of these products and improve their market acceptance.
{"title":"Consumers' Expectations of Liking, Emotional, Conceptual and Sustainability Characteristics of Dairy, Plant-Based and Sustainable Yoghurts","authors":"S. R. Jaeger, S. L. Chheang, F. Llobell, A. V. Cardello","doi":"10.1111/joss.12955","DOIUrl":"https://doi.org/10.1111/joss.12955","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>An online survey of consumers' liking, emotional, conceptual and sustainability expectations in response to traditional, plant-based (PB), and sustainable yoghurt product names was conducted with 1206 New Zealanders. Results showed that consumers' sensory expectations are associated with hedonic and non-sensory expectations. Consumers' sensory, emotional, conceptual and sustainability ideations and the impact of these variables on expected liking parallel the findings from recent tests of tasted yoghurts. Per cognitive theories of predictive processing, the results support the hypothesis that judgments of sensory expectations may provide important insights into likely product perceptions. The results also support the notion that surveys of consumer product expectations can be a tool to obtain consumer insights about new products, including PB and sustainable alternatives. Since sensory expectations were associated with non-sensory expectations, modifying the sensory attributes of PB or other innovative yoghurt products may enhance consumers' conceptualizations of these products and improve their market acceptance.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 6","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12955","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142596269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In the context of the rising prevalence childhood obesity, this study investigated children's preferences for chocolate chip cookies, a high impact food category. The objective was to explore drivers of preferences and to identify potential pathways for reformulation. A home use test was conducted in four cities in France with 151 school-aged children on eight commercial chocolate chips cookies. An external preference mapping analysis was performed using descriptive analysis data from a trained sensory panel and analyses of cookies' composition and physicochemical properties. Texture emerged as a critical driver of preference, with a majority of children favoring softer textures. Preferences were not particularly driven by sweetness, challenging the assumption that children always prefer the sweetest products. Cluster analysis revealed distinct preference patterns that were linked to children's BMI and demographic factors. Notably, children with higher BMIs showed preferences for sweeter cookies and higher sugar content.
{"title":"Children's Preference Patterns and Opportunities for Sensory-Led Reformulation of Chocolate Chip Cookies","authors":"Carole Liechti, Anne Saint-Eve, Isabelle Souchon, Lucia Espinosa, Véronique Bosc, Julien Delarue","doi":"10.1111/joss.12954","DOIUrl":"https://doi.org/10.1111/joss.12954","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>In the context of the rising prevalence childhood obesity, this study investigated children's preferences for chocolate chip cookies, a high impact food category. The objective was to explore drivers of preferences and to identify potential pathways for reformulation. A home use test was conducted in four cities in France with 151 school-aged children on eight commercial chocolate chips cookies. An external preference mapping analysis was performed using descriptive analysis data from a trained sensory panel and analyses of cookies' composition and physicochemical properties. Texture emerged as a critical driver of preference, with a majority of children favoring softer textures. Preferences were not particularly driven by sweetness, challenging the assumption that children always prefer the sweetest products. Cluster analysis revealed distinct preference patterns that were linked to children's BMI and demographic factors. Notably, children with higher BMIs showed preferences for sweeter cookies and higher sugar content.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 6","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12954","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Renata Abadia Reis Rocha, Lenízy Cristina Reis Rocha, Carla Saraiva Gonçalves, Fernanda Rezende Abrahão, Roney Alves da Rocha, João de Deus Souza Carneiro
The objective of the study was to assess the efficacy of monoammonium glutamate (MAG) in reducing the sodium chloride (NaCl) content (CCRD) of food matrices, including shoestring potatoes, requeijão cheese, and beef burgers. To this end, a time intensity (TI) analysis, temporal dominance of sensations (TDSs), and acceptance tests were employed to evaluate the NaCl reduction in various food items. The TI analysis showed that all experimental units had a mean salty taste intensity that equaled or exceeded the control. The TDS profiles of shoestring potatoes and requeijão cheese and the control were similar. However, the requeijão cheese exhibited significantly lower acceptance than the controls. The food matrices influenced the potential use of MAG and the CCRD. The addition of 2% MAG to the formulation reduced the NaCl content by up to 50% in shoestring potatoes and 65% in beef burgers without compromising the temporal perception of a salty taste and sensory acceptance.
{"title":"Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?","authors":"Renata Abadia Reis Rocha, Lenízy Cristina Reis Rocha, Carla Saraiva Gonçalves, Fernanda Rezende Abrahão, Roney Alves da Rocha, João de Deus Souza Carneiro","doi":"10.1111/joss.12952","DOIUrl":"https://doi.org/10.1111/joss.12952","url":null,"abstract":"<div>\u0000 \u0000 <p>The objective of the study was to assess the efficacy of monoammonium glutamate (MAG) in reducing the sodium chloride (NaCl) content (CCRD) of food matrices, including shoestring potatoes, requeijão cheese, and beef burgers. To this end, a time intensity (TI) analysis, temporal dominance of sensations (TDSs), and acceptance tests were employed to evaluate the NaCl reduction in various food items. The TI analysis showed that all experimental units had a mean salty taste intensity that equaled or exceeded the control. The TDS profiles of shoestring potatoes and requeijão cheese and the control were similar. However, the requeijão cheese exhibited significantly lower acceptance than the controls. The food matrices influenced the potential use of MAG and the CCRD. The addition of 2% MAG to the formulation reduced the NaCl content by up to 50% in shoestring potatoes and 65% in beef burgers without compromising the temporal perception of a salty taste and sensory acceptance.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142525508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cho-Long Lee, Sunmin Kim, Manyoel Lim, Sungjae Hwang, Daekwang Kim, Han Sub Kwak
During the COVID-19, robots were increasingly utilized in the food service industry. This study compared perceptions of robot and human baristas by tracking participants' eye-gaze behavior. Seventy participants viewed videos and images of both baristas, and their eye movements were tracked. Metrics such as entry time, dwell time, total fixation, hit ratio, revisits, revisitors, average fixation, first fixation, and fixation count in defined areas of interest (AOIs) were measured. Participants focused mostly on robot's body during coffee preparation and human barista's face. Attention stayed on the coffee with human baristas, while robot stimuli drew focus to the robot's hand and kettle. Participants fixated more on the robot itself, potentially due to its novelty in coffee preparation. This study can provide directions for the development of robots, including their appearance, so that they could be accepted familiarly by consumers and introduced seamlessly in the food industries.
{"title":"Consumer Attention to a Coffee Brewing Robot: An Eye-Tracking Study","authors":"Cho-Long Lee, Sunmin Kim, Manyoel Lim, Sungjae Hwang, Daekwang Kim, Han Sub Kwak","doi":"10.1111/joss.12950","DOIUrl":"https://doi.org/10.1111/joss.12950","url":null,"abstract":"<p>During the COVID-19, robots were increasingly utilized in the food service industry. This study compared perceptions of robot and human baristas by tracking participants' eye-gaze behavior. Seventy participants viewed videos and images of both baristas, and their eye movements were tracked. Metrics such as entry time, dwell time, total fixation, hit ratio, revisits, revisitors, average fixation, first fixation, and fixation count in defined areas of interest (AOIs) were measured. Participants focused mostly on robot's body during coffee preparation and human barista's face. Attention stayed on the coffee with human baristas, while robot stimuli drew focus to the robot's hand and kettle. Participants fixated more on the robot itself, potentially due to its novelty in coffee preparation. This study can provide directions for the development of robots, including their appearance, so that they could be accepted familiarly by consumers and introduced seamlessly in the food industries.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12950","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142524908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Society of Sensory Professionals","authors":"","doi":"10.1111/joss.12953","DOIUrl":"https://doi.org/10.1111/joss.12953","url":null,"abstract":"","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142443538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Scott C. Hutchings, Sok L. Chheang, Duncan I. Hedderley, Carolina E. Realini, Sara R. Jaeger
While numerous studies have examined consumer perceptions of food sustainability, their views on the United Nations defined dimensions (environmental, social, and economic) remain under-researched. Furthermore, little research has investigated how consumers believe they could improve the sustainability of their food choices from a real-life meal context. This study had three research objectives: To determine how consumers perceive sustainable and unsustainable foods (RO1), perceive differences among environmentally, socially, and economically sustainable foods (RO2), and perceive how they could improve the sustainability of their most recent meal (RO3). The study was executed using an online survey in the United Kingdom (n = 1522) with open-ended questions. Results for RO1 showed consumers had a diverse understanding of sustainable/unsustainable foods. For RO2, most consumers had a similar perception of environmentally, socially, and economically sustainable foods. For RO3, many consumers indicated their most recent meal was already sustainable or were uncertain about to how to improve its sustainability.
{"title":"Investigating UK Consumer Perception of Food Sustainability and Consumer Strategies for Improving the Sustainability of Their Most Recent Meal","authors":"Scott C. Hutchings, Sok L. Chheang, Duncan I. Hedderley, Carolina E. Realini, Sara R. Jaeger","doi":"10.1111/joss.12948","DOIUrl":"https://doi.org/10.1111/joss.12948","url":null,"abstract":"<p>While numerous studies have examined consumer perceptions of food sustainability, their views on the United Nations defined dimensions (environmental, social, and economic) remain under-researched. Furthermore, little research has investigated how consumers believe they could improve the sustainability of their food choices from a real-life meal context. This study had three research objectives: To determine how consumers perceive sustainable and unsustainable foods (RO1), perceive differences among environmentally, socially, and economically sustainable foods (RO2), and perceive how they could improve the sustainability of their most recent meal (RO3). The study was executed using an online survey in the United Kingdom (<i>n</i> = 1522) with open-ended questions. Results for RO1 showed consumers had a diverse understanding of sustainable/unsustainable foods. For RO2, most consumers had a similar perception of environmentally, socially, and economically sustainable foods. For RO3, many consumers indicated their most recent meal was already sustainable or were uncertain about to how to improve its sustainability.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12948","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142359930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Anna Gomis-Bellmunt, Anna Claret, Francisco José Pérez Elortondo, Luis Guerrero
Color of wine gives information on many aspects of the product, and it is one of the main parameters defining wine quality. Consequently, color is an important attribute described in the Designations of Origin (PDO)'s technical specifications. In this paper, color reference grids for color sensory evaluation of white, rosé and red wines (linked to a specific methodology and controlled illumination) are developed, presented, and validated. The color intensity and color hue parameters of 2353 wines of different types have been analyzed using these reference grids during the period 2021–2023. Considering the results obtained, the usefulness of having a double color measurement (color intensity and color hue) is questioned and discussed.
{"title":"Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors","authors":"Anna Gomis-Bellmunt, Anna Claret, Francisco José Pérez Elortondo, Luis Guerrero","doi":"10.1111/joss.12947","DOIUrl":"https://doi.org/10.1111/joss.12947","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Color of wine gives information on many aspects of the product, and it is one of the main parameters defining wine quality. Consequently, color is an important attribute described in the Designations of Origin (PDO)'s technical specifications. In this paper, color reference grids for color sensory evaluation of white, rosé and red wines (linked to a specific methodology and controlled illumination) are developed, presented, and validated. The color intensity and color hue parameters of 2353 wines of different types have been analyzed using these reference grids during the period 2021–2023. Considering the results obtained, the usefulness of having a double color measurement (color intensity and color hue) is questioned and discussed.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142359929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Solciaray Cardoso Soares Estefan de Paula, Magno Fonseca Santos, Lucas Zuim, Matheus Custódio De Paula, Michelle Florenzano Mota, Tarcísio Lima Filho, Suzana Maria Della Lucia
Packaging label and music influence product acceptance and sensory profiling. This study defined the ideal label for a craft beer using the modified choice-based conjoint analysis (MCBCA), as well as the sensory profile of this craft beer and an industrial beer in two tests: a blind test and a test in the presence of the labeled bottle and of a sertanejo universitário song, using a rate-all-that-apply (RATA) list. MCBCA revealed that craft beer label's most favorable attributes included information on harmonization with food, a traditional-themed illustration, and a strong emphasis on the brand and beer type. The RATA list comprised descriptive attributes, affective terms, product-relevant phrases, and feelings. Nonsensory characteristics had a positive impact on the craft beer description but a negative impact on the industrial beer, with descriptors such as “watery,” negative affective terms memories for it. The influence of labeled bottles and music on consumers' sensory descriptions underscores the importance of nonsensory characteristics in the product's evaluation and success.
{"title":"Conjoint Analysis to Define Beer Label and the Influence of Labeled Bottles and Music on the Sensory Profile of Craft and Industrial Beers","authors":"Solciaray Cardoso Soares Estefan de Paula, Magno Fonseca Santos, Lucas Zuim, Matheus Custódio De Paula, Michelle Florenzano Mota, Tarcísio Lima Filho, Suzana Maria Della Lucia","doi":"10.1111/joss.12951","DOIUrl":"https://doi.org/10.1111/joss.12951","url":null,"abstract":"<div>\u0000 \u0000 <p>Packaging label and music influence product acceptance and sensory profiling. This study defined the ideal label for a craft beer using the modified choice-based conjoint analysis (MCBCA), as well as the sensory profile of this craft beer and an industrial beer in two tests: a blind test and a test in the presence of the labeled bottle and of a sertanejo universitário song, using a rate-all-that-apply (RATA) list. MCBCA revealed that craft beer label's most favorable attributes included information on harmonization with food, a traditional-themed illustration, and a strong emphasis on the brand and beer type. The RATA list comprised descriptive attributes, affective terms, product-relevant phrases, and feelings. Nonsensory characteristics had a positive impact on the craft beer description but a negative impact on the industrial beer, with descriptors such as “watery,” negative affective terms memories for it. The influence of labeled bottles and music on consumers' sensory descriptions underscores the importance of nonsensory characteristics in the product's evaluation and success.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142320669","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The duo-trio is one of the basic sensory discrimination methods. There are various variants of the duo-trio including the double duo-trio (DDT), the dual reference duo-trio (DRDT), the paired duo-trio with AB and BA pairs (PDTAB), and the paired duo-trio with same (AA or BB) and different (AB or BA) pairs (PDTSD). Thurstonian models, that is, psychometric functions for the duo-trio and its four variants, DDT, DRDT, PDTAB, and PDTSD, are reviewed and developed in this paper. The theorized performances, that is, statistical powers of the four variants were explored and compared with the conventional duo-trio. R codes are developed and provided for analyses of the data of the duo-trio and its variants.
二重奏是基本的感官辨别方法之一。二重三元法有多种变体，包括双重二重三元法（DDT）、双重参考二重三元法（DRDT）、AB 和 BA 成对二重三元法（PDTAB）以及相同（AA 或 BB）和不同（AB 或 BA）成对二重三元法（PDTSD）。本文回顾并发展了瑟斯顿模型，即二人三足及其四种变体（DDT、DRDT、PDTAB 和 PDTSD）的心理测量函数。本文探讨了四种变体的理论性能（即统计能力），并将其与传统的二人三足进行了比较。本文还开发并提供了 R 代码，用于分析二重奏及其变体的数据。
{"title":"Thurstonian Models for the Duo-Trio and Its Variants","authors":"Jian Bi, Carla Kuesten","doi":"10.1111/joss.12949","DOIUrl":"https://doi.org/10.1111/joss.12949","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The duo-trio is one of the basic sensory discrimination methods. There are various variants of the duo-trio including the double duo-trio (DDT), the dual reference duo-trio (DRDT), the paired duo-trio with AB and BA pairs (PDT<sub>AB</sub>), and the paired duo-trio with same (AA or BB) and different (AB or BA) pairs (PDT<sub>SD</sub>). Thurstonian models, that is, psychometric functions for the duo-trio and its four variants, DDT, DRDT, PDT<sub>AB</sub>, and PDT<sub>SD</sub>, are reviewed and developed in this paper. The theorized performances, that is, statistical powers of the four variants were explored and compared with the conventional duo-trio. R codes are developed and provided for analyses of the data of the duo-trio and its variants.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142313313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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