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

Damir Dennis Torrico1,2, Wannita Jirangrat3, Jing Wang4

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Summary

Sensory carryover effects (COE) can bias acceptability judgments. This study quantified COE in grape juice, finding they mainly cause convergence and can significantly impact results, especially for color perception.

Keywords:
carryover effectsmixed modelsnonlinear modelssensory acceptabilitysensory bias

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Area of Science:

  • Food Science
  • Sensory Science
  • Psychology

Background:

  • Carryover effects (COE) are sensory biases from prior samples, leading to contrast or convergence.
  • These biases can distort perceptions of product acceptability due to psychological and physiological factors.

Purpose of the Study:

  • To characterize and quantify carryover effects (COE) on sensory acceptability (hedonic liking) of grape juice.
  • To compare different modeling approaches for COE quantification.

Main Methods:

  • Utilized mixed and nonlinear models to analyze data from 540 subjects evaluating grape juice samples (good, medium, poor).
  • Assessed liking for color, taste, and overall acceptability.
  • Employed three models to quantify COE: interaction effect, residual effect, and proportionality to treatment effect.

Main Results:

  • Carryover effects were most pronounced for color perception, primarily manifesting as convergence.
  • Model 3 (proportionality) indicated a significant COE for color, representing -15.46% of the direct treatment effect.
  • Carryover effects were generally minimal but present across taste and overall liking.

Conclusions:

  • Carryover effects can significantly influence sensory acceptability judgments and lead to misinterpretations.
  • The chosen modeling approach impacts the quantification and significance of observed COE.
  • Researchers should consider and account for COE in sensory evaluation studies to ensure accurate results.