A QUANTITATIVE MEASURE OF CONSUMER-RELEVANT SENSORY DIFFERENCE FOR FOOD QUALITY MAINTENANCE

摘要

Disclosed is a method for quantitatively measuring a sensory difference of food affecting a consumer preference behavior including a first step in which two samples are provided for testees and a paired preference test is performed for preferred sample selection; a second step in which a preferred-reference duo-trio is performed with the selected preferred sample being a reference sample; and a third step in which a d-estimate is derived from the inspection results of the second step by using a cumulative link mixed model and then a food preference difference is analyzed based thereon. The first and second steps are repeated and the paired preference test of the first step is performed whenever the second step is performed. The preferred sample is selected in this manner, and the selected preferred sample becomes a new reference sample in performing the preferred-reference duo-trio.