Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Food quality management using sensory discrimination method based on signal detection theory and its application to drinking water

식품 품질관리를 위한 신호탐지이론(SDT) 감각차이식별분석 이론과 생수 품질관리에의 활용

  • Kim, Min-A (Department of Food Science and Engineering, ELTEC College of Engineering, EwhaWomans University) ;
  • Sim, Hye-Min (NongShim R&D Nutrition Research Team) ;
  • Lee, Hye-Seong (Department of Food Science and Engineering, ELTEC College of Engineering, EwhaWomans University)
  • 김민아 (이화여자대학교 식품공학과) ;
  • 심혜민 (농심 식품연구소) ;
  • 이혜성 (이화여자대학교 식품공학과)
  • Received : 2019.02.11
  • Accepted : 2019.03.10
  • Published : 2019.03.31
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Abstract

Sensory perception of food/beverage products is one of the most important quality factors to determine consumer acceptability and thus sensory discrimination methodology has been a vital tool for quality management. Signal detection theory(SDT) and Thurstonian modeling provide the most advanced psychometric approach to modeling various discrimination methods. In these theories, perceptual and cognitive decisional factors are considered so that, a fundamental measure of sensory difference (d') can be computed, independent of test methods used. In this paper, sensory discrimination analysis based on SDT and Thurstonian modeling is introduced for more accurate and systematic applications of sensory and hedonic quality management in industry. Ways to realize the statistical power and relative sensitivity of sensory discrimination methods theorized in SDT and Thurstonian modeling in practice, are also discussed by using a case study of the Nongshim quality management program for drinking water in which SDT A-Not A test methodology was further optimized.

Keywords

References

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