The split plot with repeated randomised complete block design can reduce psychological biases in consumer acceptance testing
作者: Wannita JirangratJing WangSujinda SriwattanaHong Kyoon NoWitoon Prinyawiwatkul
作者单位: 1School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
2 Department of Biostatistics School of Public Health Saint Louis University St. Louis MO 63104 USA
3 Sensory Evaluation and Consumer Testing Unit Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
4 Department of Food Science & Technology Catholic University of Daegu Hayang 712‐702 South Korea
刊名: International Journal of Food Science & Technology, 2014, Vol.49 (4), pp.1106-1111
来源数据库: Wiley Journal
DOI: 10.1111/ijfs.12406
关键词: Consumer testingfirst serving‐order biasespositional biasespsychological biasesrandomised complete block design ( RCBD )split‐plot design
原始语种摘要: Summary(#br)A randomised complete block design ( RCBD ) has been extensively used in consumer testing; however, it is ineffective in preventing sample presentation biases. This study demonstrated a more efficient experimental design [i.e. split plot with repeated randomised complete block design ( SPRRCBD )] to help minimise positional and first serving‐order ( FSO ) biases in consumer tests. Results suggested that positional biases were strongly pronounced for the poor‐quality sample. Comparing between RCBD and RCBD without FSO experiments, there were significant differences in overall liking ( OL ) scores of the same sample served at the same position. Hence, omitting the first sample score from data analysis was not recommended. The mean‐squared error ( MSE ) of SPRRCBD was lower than...
全文获取路径: Wiley  (合作)

  • design 设计
  • consumer 消费者
  • block 滑车
  • complete 实行
  • testing 测试
  • acceptance 接收
  • split 裂口
  • psychological 心理上的
  • first 第一
  • positional 位置