Effects of progressively increasing the difficulty of training on sensitivity and strategic factors in olive oil tasting

Moreno-Fernández, María Manuela; Ramos‐Álvarez, Manuel M.; Paredes‐Olay, Concepción; Rosas, Juan M.

doi:10.1016/j.foodqual.2011.12.001

Cited by 4 publications

(5 citation statements)

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“…This issue was approached by Moreno‐Fernández et al . () in the olive oil tasting domain. Authors examined the easy‐to‐hard training procedure using SDT methodology.…”

Section: Discussionmentioning

confidence: 99%

“…This proposal is of special interest for the study the psychological processes involved in tasting situations, including the evaluation of training programs conducted to improve tasters' discriminative abilities. This issue was approached by Moreno-Fern andez et al (2012) in the olive oil tasting domain. Authors examined the easy-to-hard training procedure using SDT methodology.…”

Section: Discussionmentioning

confidence: 99%

“…Other studies have used SDT measures to explore perceptual learning phenomena such as the “easy‐to‐hard” (Moreno‐Fernández et al . ) or “warm‐up” effects (Mata‐García et al . ), and to sensory evaluation of food by consumers (e.g., Rousseau et al .…”

Section: Introductionmentioning

confidence: 99%

“…There are also several examples of its application with the study of basic flavors such as sucrose (Moore et al 1965;Pursell et al 1973) or salt (O'Mahony 1972Lee et al 2007). Other studies have used SDT measures to explore perceptual learning phenomena such as the "easy-to-hard" (Moreno-Fern andez et al 2012) or "warm-up" effects (Mata-Garc ıa et al 2007, and to sensory evaluation of food by consumers (e.g., Rousseau et al 2002;Ishii et al 2007). There are a number of studies that also suggest the use of the Receiver Operating Characteristic curve in food sensory science, an analysis that allows for exploring the cognitive strategies associated with different tests Hautus et al 2008;O'Mahony and Hautus 2008;Paredes et al 2010).…”

Section: Introductionmentioning

confidence: 99%

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Psychophysical Curves for Tasting Based on A Dissociation Model

Martín-Guerrero

Rosas

Paredes‐Olay

et al. 2015

Journal of Sensory Studies

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An experiment on taste sensory analysis of an artificially arranged compound of salty and sour flavors was conducted with the goal of evaluating sensory performance to a mixture of flavors akin to natural food, but that allows for keeping a higher experimental control than natural foods do. Participants performed a detection task in which the concentration of salt was manipulated between-subjects (from 0.07 to 0.75%). A procedure based on a dissociative model that allows for obtaining independent measures of sensitivity and criterion performance was used. In general, sensitivity index increased with the increase in signal salience, with actual performance approaching a Weibull distribution. A slight but reliable lenient response bias was found regardless of the salt concentration. The relevance of using independent measures of sensitivity and bias in sensory evaluation of complex compounds, and its relevance for sensory analysis of food is discussed. PRACTICAL APPLICATIONSIn tasting situations, perception seems to be easily influenced by cognitive factors and different response biases might appear, modifying the response criterion location. Difficulty of discrimination may also increases by qualitative changes that occur in taste mixtures. Signal Detection Theory allows the measurement of both: sensory and nonsensory components. Taking apart cognitive and sensory components is central to uncovering small differences in sensory qualities and developing accurate models of perception. This approach is of special interest to study the psychological processes involved in tasting situations, including the evaluation of training programs conducted to improve tasters' discriminative abilities. In addition, function modelization has important implications for the area of perceptual research since psychophysical functions for binary compounds as it allows conducting predictions about interaction effects between studied components in complex stimuli.

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“…This issue was approached by Moreno‐Fernández et al . () in the olive oil tasting domain. Authors examined the easy‐to‐hard training procedure using SDT methodology.…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Psychophysical Curves for Tasting Based on A Dissociation Model

Martín-Guerrero

Rosas

Paredes‐Olay

et al. 2015

Journal of Sensory Studies

Self Cite

View full text Add to dashboard Cite

show abstract

“…In particular, we employed a pre-training regime in which the difficulty of the discrimination was progressively increased (e.g., Lawrence, 1952;Moreno-Fernández, Ramos-Álvarez, Paredes-Olay, & Rosas, 2012;Pavlov, 1927). In addition, we were interested in directly comparing the effectiveness of these two types of pre-training.…”

mentioning

confidence: 99%