The Warm-up Effect as a Means of Increasing the Discriminability of Sensory Difference Tests |
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| Authors: | M O'MAHONY U THIEME L R GOLDSTEIN |
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| Affiliation: | The authors are with the Dept. of Food Science &Technology, Univ. of California. Davis. CA 95616. |
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| Abstract: | A procedure involving rapid tasting of alternate samples, known as ‘warm-up,’ was used prior to difference testing and was found to improve performance on triangle tests, both for a model and a food system. Requiring judges to describe the difference during the warm-up improved performance marginally. |
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