HOME > EDICIONES > Año 2009, Volumen 59 - Número 4
Artículos Generales
Aplicación del modelo de Thurstone a las pruebas sensoriales
Ofelia Angulo y Michael O’Mahony
Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, Veracruz, México.
Department of Food Science and Technology University of California, Davis, California, E.E.U.U.
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SUMMARY
Thurstone model application to difference sensory tests
Part of understanding why judges perform better on some difference tests than others requires an understanding of how information coming from the mouth to the brain is processed. For some tests it is processed more efficiently than others. This is described by what has been called Thurstonian modeling. This brief review introduces the concepts and ideas involved in Thurstonian modeling as applied to sensory difference measurement. It summarizes the literature concerned with the theorizing and confirmation of Thurstonian models. It introduces the important concept of stimulus variability and the fundamental measure of sensory difference: d’. It indicates how the paradox of discriminatory non-discriminators, which had puzzled researchers for years, can be simply explained using the model. It considers how memory effects and the complex interactions in the mouth can reduce d’ by increasing the variance of sensory distributions.
Key words: Sensory evaluation, difference tests, Thurstonian models, signal detection theory, cognitive strategies.
Recibido: 10/12/2008
Aceptado: 12/05/2009
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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