Quantification of sensory and food quality: the R-index analysis. | Semantic Scholar (2024)

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@article{Lee2009QuantificationOS, title={Quantification of sensory and food quality: the R-index analysis.}, author={Hye Seong Lee and Danielle van Hout}, journal={Journal of food science}, year={2009}, volume={74 6}, pages={ R57-64 }, url={https://api.semanticscholar.org/CorpusID:7751793}}
  • H. Lee, D. van Hout
  • Published in Journal of Food Science 1 August 2009
  • Agricultural and Food Sciences

Methods based on R-Index analysis have been used as detection and sensory difference tests, as simple alternatives to hedonic scaling, and for the measurement of consumer concepts.

63 Citations

Background Citations

3

Methods Citations

3

63 Citations

Training and Testing Texture Similarity Metrics for Structurally Lossless Compression
    Kaixuan ZhangZhaochen Shi T. N. Pappas

    Computer Science

    IEEE Transactions on Image Processing

  • 2024

This work introduces a data-driven approach for training the Mahalanobis formulation of STSIM based on the resulting annotated texture pairs and shows that the performance of the trained STSIM metrics is competitive with state of the art metrics based on convolutional neural networks, at substantially lower computational cost.

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Quantification of sensory and food quality: The R-index analysis

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A review on children's oral texture perception and preferences in foods.
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Improving the performance of A-Not AR discrimination test using a sensory panel: Effects of the test protocols on sensory data quality
    Ha-Lim LeeD. van HoutH. Lee

    Agricultural and Food Sciences

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  • 6
Is the R-index method for eliciting preference measures from the 9-point hedonic scale fit for purpose?
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Humans possess the ability to discriminate food fat content solely based on retronasal olfaction
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64 References

STATISTICAL ANALYSES FOR R‐INDEX
    Jian Bi

    Mathematics

  • 2006

R-index is an important statistic for testing and measuring product effects. The validation and merits of R-index are to a great extent due to the fact that it is closely related to the famous…

  • 24
  • Highly Influential
Sensory Difference Testing: Thurstonian Models
    H. -. Lee

    Agricultural and Food Sciences

  • 2004
  • 51
  • Highly Influential
Sensory evaluation and marketing: measurement of a consumer concept
    H. LeeM. O'Mahony

    Medicine

  • 2005
  • 63
  • Highly Influential
Variants of A Not-A and 2AFC tests: Signal Detection Theory models
    M. HautusD. HoutH. Lee

    Psychology

  • 2009
  • 53
A Predictive Model for Sensory Difference Tests Accounting for Sequence Effects
    H. Lee

    Psychology

  • 2008

The vector of the contrasts between various conditional stimuli were measured using same-different and 2-AFC and a new 16-distribution conditional stimulus model was developed by refining Lee and O’Mahony’s contrast model, which gave superior predictions than previous models.

  • 2
THE SIGNAL DETECTION THEORY ROC CURVE: SOME APPLICATIONS IN FOOD SENSORY SCIENCE
    M. O'MahonyM. Hautus

    Agricultural and Food Sciences

  • 2008

This article describes how the cognitive strategy can be determined from the subject's ROC curve, and the hidden assumptions made when using ROC curves and how these assumptions can be tested are given.

  • 33
Some New Approaches to Consumer Acceptance Measurement as a Guide to Marketing
    H. LeeM. O'Mahony

    Agricultural and Food Sciences, Business

  • 2007

The potential impact of the methods of sensory science on consumer testing and marketing is reviewed. Areas such as predicting purchase behavior, new approaches to scaling, and cross cultural effects…

  • 7
UPDATED AND EXTENDED TABLE FOR TESTING THE SIGNIFICANCE OF THE R-INDEX
    Jian BiM. O'Mahony

    Education

  • 2007

The table of critical values for significance tests for the R-index was updated and extended in the present article. A more accurate estimator of variance of the R-index, instead of the maximum…

  • 46
Comparison of performance in the A-Not A, 2-AFC, and same-different tests for the flavor discrimination of margarines: The effect of cognitive decision strategies
    H. LeeD. HoutM. Hautus

    Psychology

  • 2007
  • 71
INULIN MILK BEVERAGES: SENSORY DIFFERENCES IN THICKNESS AND CREAMINESS USING R‐INDEX ANALYSIS OF THE RANKING DATA
    B. VillegasI. CarbonellE. Costell

    Agricultural and Food Sciences

  • 2007

Inulin has interesting functional properties, which are linked to the average degree of polymerization of its chains. The aims of this work were to explore the effect of adding different types of…

  • 37

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