Kim Sun-Min, Kim Jae-Eun, Lee Hye-Seong
Department of Food Science and Technology, ELTEC College of Engineering, Ewha Womans University, Seoul, 03760 South Korea.
Food Sci Biotechnol. 2021 Jun 11;30(6):815-822. doi: 10.1007/s10068-021-00922-y. eCollection 2021 Jun.
This study examined human flavor perception and discrimination of powdered milk samples with various fat contents using two different sensory discrimination methods, DR A-Not A and 3-AFC. DR A-Not A was expected to be more effective. Using skim milk and whole milk powder, five different samples with various fat contents were prepared. An independent samples design was used to compare DR A-Not A and 3-AFC. Each subject performed 24 repeated tests consisting of comparisons of four different test samples from the reference sample. Signal detection results showed that sample discrimination was possible using DR A-Not A, but not 3-AFC. Moreover, the just noticeable difference (JND) was calculated using the results of DR A-Not A. The calculated JND was 0.47% (w/v), and the Weber fraction was 0.82. These results confirm that the DR A-Not A method is more effective for studying the human sensitivity to the fat content in food.
本研究使用两种不同的感官辨别方法，即DR A-非A法和3-AFC法，检测了人类对不同脂肪含量奶粉样品的风味感知和辨别能力。预计DR A-非A法会更有效。使用脱脂牛奶和全脂奶粉，制备了五种不同脂肪含量的样品。采用独立样本设计对DR A-非A法和3-AFC法进行比较。每个受试者进行了24次重复测试，包括将四个不同的测试样品与参考样品进行比较。信号检测结果表明，使用DR A-非A法可以进行样品辨别，但3-AFC法不行。此外，利用DR A-非A法的结果计算了最小可觉差（JND）。计算出的JND为0.47%（w/v），韦伯分数为0.82。这些结果证实，DR A-非A法在研究人类对食物中脂肪含量的敏感性方面更有效。
