消费者使用的 TDS 和 TCATA 的时间精度和分辨率

IF 4.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Quality and Preference Pub Date : 2024-03-18 DOI:10.1016/j.foodqual.2024.105172
Michel Visalli , Benjamin Mahieu , Caroline Peltier , Sylvie Cordelle , Pascal Schlich
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引用次数: 0

摘要

感觉的时间优势(TDS)和时间校验-全适用(TCATA)使捕捉产品感官属性的时间变化成为可能。然而,时间测量带来了新的不可控变异性来源,可能会使其变得不精确,尤其是在消费者小组中。本文旨在说明在解释时间数据时考虑这种不精确性的重要性。首先,评估了因不可重复或不一致而导致的不精确程度。结果表明,TDS 和 TCATA 的精确度较低,这主要是由于感知总持续时间的高度异质性导致了分歧。然后,引入了一个新的分析框架。它可以测试选择或不选择属性的中位时间差异。此外,还提出了一种新的 TDS 和 TCATA 数据表示方法,以便将感知时间的不确定性可视化和客观化。使用新框架得出的结论与使用基于引用率随时间演变的常规分析得出的结论进行了比较。结果表明,如果没有关于可被视为显著和可解释的最小差异大小的指导原则,对 TDS/TCATA 曲线和差异曲线的解释可能会很棘手。最后,研究表明,这些方法的时间分辨率约为感知总持续时间的 10%。这些发现对 TDS 和 TCATA 捕捉微妙时间差的能力提出了质疑。因此,对如何解释时间数据提出了建议,以便得出可靠的结论。
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Temporal precision and resolution of TDS and TCATA used with consumers

Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA) make it possible to capture temporal changes in the perception of sensory attributes within a product. However, temporal measurements bring new sources of uncontrolled variability that can make them imprecise, particularly with consumer panels. This article aims to demonstrate the importance of considering this imprecision when interpreting temporal data. First, the levels of imprecision due to non-repeatability or disagreement were assessed. The precision of TDS and TCATA was shown to be low, mainly due to disagreement caused by high heterogeneity in total durations of perception. Then, a new framework of analysis has been introduced. It allowed testing of differences in the median times of selection or unselection of attributes. A new representation of TDS and TCATA data has been proposed to visualize and objectify uncertainty in periods of perception. The conclusions obtained with the new framework were compared to those obtained with the usual analyses based on the evolution of citation rates over time. It was shown that the interpretation of TDS/TCATA curves and difference curves can be tricky without guidelines regarding the minimum size of differences that can be considered significant and interpretable. Finally, it was shown that the temporal resolution of the methods was about 10% of the total duration of the perception. These findings question the ability of TDS and TCATA to capture subtle temporal differences. Therefore, recommendations were made for interpreting temporal data in a way that robust conclusions can be drawn.

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来源期刊
Food Quality and Preference
Food Quality and Preference 工程技术-食品科技
CiteScore
10.40
自引率
15.10%
发文量
263
审稿时长
38 days
期刊介绍: Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.
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