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    Novel Modelling Approaches to Characterize and Quantify Carryover Effects on Sensory Acceptability

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    Author
    Torrico, DD; Jirangrat, W; Wang, J; Chompreeda, P; Sriwattana, S; Prinyawiwatkul, W
    Date
    2018-11-01
    Source Title
    Foods
    Publisher
    MDPI
    University of Melbourne Author/s
    Torrico, Damir
    Affiliation
    Agriculture and Food Systems
    Metadata
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    Document Type
    Journal Article
    Citations
    Torrico, D. D., Jirangrat, W., Wang, J., Chompreeda, P., Sriwattana, S. & Prinyawiwatkul, W. (2018). Novel Modelling Approaches to Characterize and Quantify Carryover Effects on Sensory Acceptability. FOODS, 7 (11), https://doi.org/10.3390/foods7110186.
    Access Status
    Open Access
    URI
    http://hdl.handle.net/11343/253126
    DOI
    10.3390/foods7110186
    Abstract
    Sensory biases caused by the residual sensations of previously served samples are known as carryover effects (COE). Contrast and convergence effects are the two possible outcomes of carryover. COE can lead to misinterpretations of acceptability, due to the presence of intrinsic psychological/physiological biases. COE on sensory acceptability (hedonic liking) were characterized and quantified using mixed and nonlinear models. N = 540 subjects evaluated grape juice samples of different acceptability qualities (A = good, B = medium, C = poor) for the liking of color (C), taste (T), and overall (OL). Three models were used to quantify COE: (1) COE as an interaction effect; (2) COE as a residual effect; (3) COE proportional to the treatment effect. For (1), COE was stronger for C than T and OL, although COE was minimal. For (2), C showed higher estimates (-0.15 to +0.10) of COE than did T and OL (-0.09 to +0.07). COE mainly took the form of convergence. For (3), the absolute proportionality parameter estimate (λ) was higher for C than for T and OL (-0.155 vs. -0.004 to -0.039), which represented -15.46% of its direct treatment effect. Model (3) showed a significant COE for C. COE cannot be ignored as they may lead to the misinterpretation of sensory acceptability results.

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