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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(6): 815-822
Investigation of human flavor perception and discrimination of the fat content in food using DR A-Not A and 3-AFC methods
Sun-Min Kim1 • Jae-Eun Kim1 • Hye-Seong Lee1
1 Department of Food Science and Technology, ELTEC College of Engineering, Ewha Womans University, Seoul 03760, South Korea
ABSTRACT
This study examined human flavor perception and discrimination of powdered milk samples with various fat contents using two different sensory discrimination methods, DR A-Not A and 3-AFC. DR A-Not A was expected to be more effective. Using skim milk and whole milk powder, five different samples with various fat contents were prepared. An independent samples design was used to compare DR A-Not A and 3-AFC. Each subject performed 24 repeated tests consisting of comparisons of four different test samples from the reference sample. Signal detection d' results showed that sample discrimination was possible using DR A-Not A, but not 3-AFC. Moreover, the just noticeable difference (JND) was calculated using the results of DR A-Not A. The calculated JND was 0.47% (w/v), and the Weber fraction was 0.82. These results confirm that the DR A-Not A method is more effective for studying the human sensitivity to the fat content in food.
KEYWORD
Dual reminder A-not A (DR A-not a) · Fat discrimination · Fat perception · Unspecified sensory discrimination test · Just noticeable difference (JND)
Food Science and Biotechnology 2021 ; 30(6): 815-822
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