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There are many ways in which a laboratory difference test differs from ‘real life’ discrimination of foods. One of these is the interval of time between tasting the two stimuli to be discriminated. To investigate this, judges performed same‐different discrimination tests using a citrus flavored beverage as a medium. The time interval between tasting the standard and comparison stimuli was varied. In this initial study, short intervals of zero, 30, 60 s were examined. For judges unfamiltar with the stimuli, performance deteriorated as the time interval increased. For judges familiar with the stimuli, the zero time interval elicited best performance but there was no decrease in performance when the interval was increased from 30 to 60 s. The results were explained by hypothesizing different types of memory trace for the standard stimulus being utilized for comparison with the comparison stimulus.

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Response surface methodology (Box‐Behnken design) was applied to assess and model effects of 3 factors, sweetener, low methoxyl pectin, and calcium content (each at 3 levels), on the overall acceptability of a blackberry (Rubus irasuensis Liebm.) jelly, as determined by 100 consumers. Jelly was produced using clarified juice, obtained from a cross‐flow microfiltration process. Results showed that the model fit was significant, and there was satisfactory correlation between actual and fitted values (R 2= 0.925 and adjusted R 2= 0.791). The model presented no significant lack of fit (P= 0.096). Sweetener level had a significant effect on overall acceptability (P≤ 0.05), but low methoxyl pectin and calcium levels did not. The statistical model was further used to optimize the factor levels for highest acceptability, in order to obtain a jelly that provided less than 8 calories per serving, making it possible to label the product as “low calorie.” The product is a good alternative for consumers who wish to diminish sucrose intake.

There are many ways in which a laboratory difference test differs from ‘real life’discrimination of foods. One of these is the interval of time between tasting the two stimuli to be discriminated. To investigate this, Cubero et al. (1995) investigated interstimulus delays of up to 1 min. for the same‐different test, using a citrus flavored beverage as a medium. The present study extended this research by increasing the interstimulus delays up to 1 day. For judges unfamiliar with the stimuli, performance deteriorated as the time interval increased. For judges more familiar with the stimuli, performance deteriorated but not as much. The results were compatible with Cubero et al.'s hypothesis that different types of memory trace for the first (standard) stimulus were utilized for comparison with the second (comparison) stimulus.