Feelings as a basis for discrimination: Comparison of a modified authenticity test with the same-different test for slightly different types of milk

L.W. Frandsen, G.B. Dijksterhuis, P.B. Brockhoff, J.H. Nielsen, M. Martens

    Research output: Contribution to journalArticleAcademicpeer-review

    31 Citations (Scopus)

    Abstract

    An analytical sensory test and an authenticity test were used to evaluate subtle flavour differences in milk. Consumers who habitually drink milk were selected for the tests. These consumers, we assume, possess implicitly learned knowledge about the taste of milk. In the authenticity test the consumers were able to differentiate milk samples which they were less able to discriminate in the analytical test. These results indicate that the consumers¿ ability to perceive subtle flavour differences is sharpened in this test as compared to the analytical test. The two tests are compared using d¿-values, for which a novel calculation is suggested for the authenticity test.
    Original languageEnglish
    Pages (from-to)97-105
    JournalFood Quality and Preference
    Volume18
    Issue number1
    DOIs
    Publication statusPublished - Jan 2007

    Keywords

    • protein standardization
    • sensory properties
    • raw-milk
    • memory
    • quality
    • flavor
    • ultrafiltration
    • preferences
    • psychology
    • viscosity

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