二重奏及其变体的瑟斯顿模型

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2024-09-23 DOI:10.1111/joss.12949

Jian Bi, Carla Kuesten

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引用次数: 0

摘要

二重奏是基本的感官辨别方法之一。二重三元法有多种变体，包括双重二重三元法（DDT）、双重参考二重三元法（DRDT）、AB 和 BA 成对二重三元法（PDTAB）以及相同（AA 或 BB）和不同（AB 或 BA）成对二重三元法（PDTSD）。本文回顾并发展了瑟斯顿模型，即二人三足及其四种变体（DDT、DRDT、PDTAB 和 PDTSD）的心理测量函数。本文探讨了四种变体的理论性能（即统计能力），并将其与传统的二人三足进行了比较。本文还开发并提供了 R 代码，用于分析二重奏及其变体的数据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Thurstonian Models for the Duo-Trio and Its Variants

The duo-trio is one of the basic sensory discrimination methods. There are various variants of the duo-trio including the double duo-trio (DDT), the dual reference duo-trio (DRDT), the paired duo-trio with AB and BA pairs (PDT_AB), and the paired duo-trio with same (AA or BB) and different (AB or BA) pairs (PDT_SD). Thurstonian models, that is, psychometric functions for the duo-trio and its four variants, DDT, DRDT, PDT_AB, and PDT_SD, are reviewed and developed in this paper. The theorized performances, that is, statistical powers of the four variants were explored and compared with the conventional duo-trio. R codes are developed and provided for analyses of the data of the duo-trio and its variants.

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.