Hye-Seong Lee

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3-AFC discrimination tests between 2 confusable versions of apple juice were performed using a variety of interstimulus rinsing regimes, to investigate the effects of order of tasting on difference test sensitivity. The results were compared to predictions from the sequential sensitivity analysis (SSA) model and the conditional stimulus (CS) model, which(More)
The accurate quantification of sensory difference/similarity between foods, as well as consumer acceptance/preference and concepts, is greatly needed to optimize and maintain food quality. The R-Index is one class of measures of the degree of difference/similarity, and was originally developed for sensory difference tests for food quality control, product(More)
  • Hye-Seong Lee, Min-A Kim, Danielle Van Hout, References Bi, J Lee, H.-S +8 others
  • 2012
The operational power of a sensory discrimination test is its applied ability correctly detecting the true sensory differences between stimuli (Bi, Lee, & O'Mahony, 2010; van Hout, Hautus, & Lee, 2011). Sequence effects caused by physiological and cognitive perceptual biases such as adaptation and memory effects have been reported as important factors(More)
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