감각평가 정량화 분석을 위한 신호 탐지 이론의 적용

Sensory properties of food and beverage products are one of the most important quality factors influencing consumer acceptance and choice decision. Thus, accurately measuring sensory properties of products which are perceived by consumers can be a key guidance to achieve successful innovations and various business objectives such as cost reduction, quality control, and reformulation. In this paper, signal detection theory (SDT) and Thurstonian modeling will be introduced, which is currently most advanced psychometric approach. Considering perceptual and cognitive decisional factors, a fundamental measure of sensory difference (d′) can be computed, independent of test methods used.