Duo Trio Test
Duo Trio Test
Duo Trio Test
OBJECTIVES
SUMMARY
INTRODUCTION
Sensory difference test methods have been classified into Attribute-specified difference
test and Overall difference test. While, the sensory difference test methods have been
classified into the test method for consumer discrimination test needs to involve consumers
natural attention and perception. The overall difference test where consumers do not need to
selectively attend to attend to particular attribute is generally recommended. (Anonymous,
2011)
Power of sensory Difference Test is a test method to be used needs to be determined by
several factors which are theoretical statistical power as well as various physiological and
cognitive effects which influence the operational power. The sequence of the effects caused
by physiological and cognitive perceptual biases such as adaptation and memory effects have
been reported as important factors affecting this operational power (Kim & Lee, 2012; Lee,
Chae, & Lee, 2009). The statistical power indicates the probability to detect a true sensory
difference and operational power also indicates the operational probability to detect a true
sensory difference (Bi, Lee, & OMahony, 2010; van Hout, Hautus, & Lee, 2011)
The duo-trio test was developed by Peryam and Swartz on 1950. This test represented
an alternative to the triangle test which more complex test psychologically. This test useful
for products that had relatively intense taste, odor and/ or Kinestethetic effects such may
impact sensitivity.( Chae, Lee, & Lee, 2010)
The test performance of the three different types of Duo-Trio method with fixed
(constant) reference design in comparison to the (variable- reference) triangle method which
are discriminability and sequence effect. (Anonymous, 2011)
A Duo-Trio Test is an overall difference test which will determine whether or not a
sensory difference exists between two samples. This method is particularly useful to
determine whether product differences result from a change in ingredients, processing,
packaging or storing. Besides, an overall difference exists can be determine where no specific
attributes can be identified as having been affected. This test is equally sensitive to the
triangle test and is simple and easily understood compared with the Paired Comparison test. It
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PROCEDURES
1. Mouth was need to rinse first by using distilled water before tasting each sample,
2. The sample was begin from left until right.
3. Retaste as often as we need
RESULT
Results were attached as appendices.
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224. She found that the sample of potato chip coded 224 is more identically to the
reference since the taste of that sample is more saltier as the reference compare the potato
chip coded with code 284. Vanishas tray contains samples coded with code 709 and 994. She
found that the sample coded with code 994 is identically to the reference due to the color of
the sample. Her reason same as reason gave by Fatin which the sample is dark-yellowish
same like the reference compared to the other one sample. The last subject is Aniza. Her tray
was contain samples coded with code 370 and 168. She was found that sample coded as 370
is more identically to the reference due to the taste of the potato chip which more saltier same
like the reference.
The discrimination of the fixed-reference duo-trio method, improved with brand
encoding of the reference or engaging consumers preference within the pre-viewing phase.
Such modifications seem to be important to induce more natural consumers perception
because branded products are often consumed in normal life situation. There are not real
brand loyal consumers were tested in the present study. It just can be hypothesized that for
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REFERENCES
1. Adrian, E. D, 1954, The physiological basis of perception. In J. F. Delafresnaye (Ed.),
Brain
mechanisms and consciousness. Springfield, Ill.
2. Anonymous, 2011, Duo-Trio Test, Society of Sensory Professional, at website:
http://www.sensorysociety.org/knowledge/sspwiki/Pages/Duo-Trio%20Test.aspx,
access on 1st March 2015.
3.
Heymann H & Lawless H.T, Sensory Evaluation of Food Principles and Practices,
New York, Springer.
4. Kim M. A & Lee H. S., 2012, Operational power outweighs statistical power:
Optimization of test performance of the triangle and duo-trio method , Ewha
Womans
University, South Korea, Danielle van Hout Unilever R&D Vlaardingen, The
Netherland, at website :
http://www.agrocampus-ouest.fr/math/
sensometrics2012/Slides/Lee_ Kim_vanHout .pdf, access on 1st March 2015.
APPENDICES
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