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

Lise W. Frandsen, Garmt B. Dijksterhuis, Per B. Brockhoff, Jacob H. Nielsen, Magni Martens

Research output: Journal Article or Conference Article in JournalJournal articleResearchpeer-review

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
JournalFood Quality and Preference
Volume18
Issue number1
Pages (from-to)97-105
ISSN0950-3293
DOIs
Publication statusPublished - 2007
Externally publishedYes

Keywords

  • non-analytical and analytical discrimination
  • authenticity test
  • same-different test
  • milk
  • Protein standardization
  • Sensory properties
  • Raw-milk
  • Memory
  • Quality
  • Flavour
  • Ultrafiltration
  • Preferences
  • Psychology
  • Viscosity

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