Journal Article: Relating consumer and trained panels’ discriminative sensitivities using vanilla flavored ice cream as a medium (2007)

Abstract:
This research investigated the possibility of uncovering a relationship between the sensitivities of trained and consumer panels in three experiments. In Experiment I, five studies were conducted using vanilla flavored ice cream. In each study, two ice cream samples differing in formulation and/or their manufacturing process were used. They were compared by both panels using same–different tests with sureness judgments (degree of difference methodology). Using the appropriate probabilistic Thurstonian model, d' values, a measure of the underlying sensory difference perceived between the products, were calculated and the underlying relationship between the two panels' sensitivities uncovered. An additional study was then conducted (Experiment II). A new pair of ice creams differing in fat content was first evaluated by the trained panel. Based on the estimated d' value (trained panel's measured d' = 2.69), the corresponding consumer d' value was predicted using the relationship uncovered in Part I (consumer panels predicted d' = 1.54). The same pair of ice creams was then evaluated by the consumer panel. The measured d' value for the consumers was almost identical to that predicted by the uncovered relationship (consumer panel's measured d' = 1.56). Along with the discrimination component of these studies, paired preference tests were conducted (Experiment III) in order to study a link between perceived difference and expressed preference. The results give an indication of when a perceived difference might start translating into a change in acceptability of the original product. These results indicate the potential of such an approach to predict consumers' perceptions from an in-house semi-trained or trained panel, providing a useful predictive tool and a means of reducing repetitive and costly consumer testing.

This article appears as:
Ishii, R., Kawaguchi, H., O'Mahony, M., Rousseau, B. (2007). Relating consumer and trained panels' discriminative sensitivities using vanilla flavored ice cream as a medium. Food Quality and Preference, 18(1), 89-96.

Colleagues can request this journal article here:
Relating consumer and trained panels' discriminative sensitivities using vanilla flavored ice cream as a medium

Not a Colleague? Click here to join for free!

site search



Upcoming Webinar

June 15, 2017
2PM EDT

Claiming Superiority and Equivalence Simultaneously?!?

__________________

Announcing the release of the 2016 Webinar Series Package!

Offered at a discounted rate of 50% off regular price, this package contains recordings of all four webinars offered during the 2016 Quarterly Webinar Series.

Create Your Own Webinar Package

__________________

Webinar calendar

Membership

Become a Colleague!

Join now to gain access to our technical reports, presentations, and more!

Click here to login or join.

Latest Technical Report

Societies