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 d′ 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.
Bibliographical noteFunding Information:
This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF), funded by the Ministry of Education (No. 2018R1D1A1A02086215).
© 2021, The Korean Society of Food Science and Technology.
- Dual reminder A-not A (DR A-not a)
- Fat discrimination
- Fat perception
- Just noticeable difference (JND)
- Unspecified sensory discrimination test