期刊
JOURNAL OF SENSORY STUDIES
卷 17, 期 6, 页码 559-569出版社
FOOD NUTRITION PRESS INC
DOI: 10.1111/j.1745-459X.2002.tb00365.x
关键词
-
Sensory profiling laboratories rate products for sets of attributes. Order of tasting and carry-over effects from sample to sample are widely recognized. However, within samples, work investigating the possibility of effects due to the order of rating attributes and attribute to attribute carry-over has not been reported. Individual attributes were classified according to whether their presence in a product was perceived to be desirable or not. For both yoghurt and cheese, sample ratings for each attribute were compared when attributes perceived as desirable preceded those perceived as undesirable and vice-versa. In both stimuli, there was evidence that desirable attributes were biased to a lower value when preceded by undesirable ones. Similarly, negative attributes were biased downwards when preceded by desirable ones. For absolute scores, these effects, albeit small, make randomizing attribute ordering desirable. However, lack of evidence of interactions between samples and attribute ordering suggests, comparative differences between samples are unaffected.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据