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Một phần của tài liệu So sánh năng lực của phép thử tam giác và tetrad trên một số loại rượu (Trang 55 - 78)

V噂k"8瓜 c欝n 50%, 40% h羽 s嘘p {"¤o."mjk"8瓜 c欝n gi違m còn 30%, giá tr鵜 trung bình c栄a 紅 f逢挨pi0"雲 t逢嬰u 30% c欝n, m員c dù trong kho違ng tin c壱y 95%, h羽 s嘘 e„"ej泳c" pj英pi"ikƒ"vt鵜"¤o. Tuy nhiên có 8604'"e挨"j瓜k"8吋"vjw"8逢嬰c h羽 s嘘紅 f逢挨pi."e„"pij c"n " có 84.2'"8吋"u穎"f映pi"rjfir"vj穎"Tetrad ejq"v益"n羽"e¤w"vt違"n運k"8¿pi"ecq"j挨p"mjk"u穎"u映pi" rjfir"vj穎"Tam giác.

Hình 3.16 U詠"rj¤p"d嘘"ikƒ"vt鵜" c栄a bi院p"Ðp欝pi"8瓜cekfÑ"x "Ðrjfir"vj穎Ñ"v瑛 mô hình h欝i

quy c栄c"t逢嬰u ch泳a 50%, 40% và 30% c欝n

A嘘k"x噂k"e違"5"nq衣k"t逢嬰w."j羽"u嘘" c栄a bi院n ÐN欝pi"8瓜cekfÑ 8隠w"f逢挨pi."vj吋 hi羽n m嘘i v逢挨pi"swcp"vjw壱n gi英a n欝pi"8瓜 acid citric b鰻 sung v噂i t益 l羽 câu tr違 l運k"8¿pi0"J羽 s嘘 dgvc"vjc{"8鰻k"vjgq"8瓜 c欝n s違n ph育o."mjk"8瓜 c欝p"v<pi"j羽 s嘘 beta gi違m, kh違p<pi"8吋 h羽 s嘘 dgvc"f逢挨pi"e pi"ik違m khi n欝ng c欝p"v<pi0"U詠vjc{"8鰻i giá tr鵜 c栄a th吋 hi羽n s詠 thay 8鰻i v隠v逢挨pi"swcp"p<pi"n詠c c栄a hai phép th穎mjk"8瓜 c欝p"vjc{"8鰻i (Hình 3.16).

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Vjgq"Iwktcq"x "e瓜pi"u詠"*4235+."e欝p"n "vƒe"pj¤p"i¤{"e違o"ikƒe"vtkigokpcn."mjk"8瓜" e欝p"e pi"v<pi"u胤"e pi"i¤{"e違o"ikƒe"d臼pi."v‒"tƒv"fq"f¤{"vj亥p"mkpj"ukpj"dc"i嬰k"tc [30]. Gppku"*4234+"e pi"ejq"t茨pi"eƒe"u違p"rj育o"8欝"w嘘pi"e„"e欝p"f宇"i¤{"e違o"ikƒe"o羽v"o臼k" mjk"8ƒpj"ikƒ [5]. Fq"8„."xk羽e"ikc"v<pi"vj‒o"m瓜t m磯u có c欝n s胤 làm 穴 ik違o"o衣pj"j挨p" n "mjk"8ƒpj"ikƒ"vj‒o"o瓜vo磯w"mj»pi"e欝p0"Vtqpi"pijk‒p"e泳w"x隠"p<pi"n詠e"e栄c""rjfir"vj穎" Tam giác và Tetrad vt‒p"v逢挨pi"噂v"x噂k"6"o泳e"8瓜"ec{"mjƒe"pjcw."荏"4"o泳e"8瓜"ec{"ecq" pj医v."rjfir"vj穎"Tetrad e„"p<pi"n詠e"vj医r"j挨p"rjfir"vj穎"Tam giác. Lundblad (1983) cho t茨pithành ph亥p"ecruckekp"vtqpi"v逢挨pi"噂v"e pi"n "ej医v"i¤{"e違o"ikƒe"vtkigokpcn."ej医v" p {"i¤{"e違o"ikƒe"d臼pi."tƒv"mjk"u穎"f映pi [31]. Vtqpi"pijk‒p"e泳w"p {."mjk"j o"n逢嬰pi"

e欝p"vtqpi"u違p"rj育o"e pi"v<pi."mj違"p<pi"8吋"rjfir"vj穎"Tetrad e„"p<pi"n詠e"ecq"j挨p"rjfir" vj穎"Tam giác e pi"ik違o0""

X噂k"t逢嬰w"52'"e欝p."mj違"p<pi"8吋"rjfir"vj穎"Tetrad e„"p<pi"n詠e"ecq"j挨p"Tam giác d茨pi"x噂k"mj違"p<pi"o "Kujkk"*4236+"v·o"8逢嬰e"mjk"vk院p"j pj"vt‒p"p逢噂e"vƒq"x "p逢噂e"eco" (85%) [23]."pj英pi"u違p"rj育o"mj»pi"e„"vƒe"pj¤p"i¤{"e違o"ikƒe"vtkigokpcn0"Ak隠w"p {"ejq" vj医{."o嘘k"v逢挨pi"swcp"x隠"p<pi"n詠e"e栄c"jck"rjfir"vj穎"e„"vj吋"d鵜"違pj"j逢荏pi"d荏k"nq衣k"u違p" ph育o"8ƒpj"ikƒ."x "x噂k"épi"o瓜v nq衣k"u違p"rj育o."o嘘k"v逢挨pi"swcp"p {"rj映"vjw瓜e"x q"" p欝pi" 8瓜" eƒe" ej医v" i¤{" e違o" ikƒe" vtkigokpcn" ej泳c" vtqpi" u違p" rj育o" pj逢" e欝p." ecruckzkp" *vtqpi"v逢挨pi"噂v+0"

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A隠"v k"pijk‒p"e泳w"x隠"p<pi"n詠e"e栄c"jck"rjfir"vj穎"Tam giác và Tetrad 8逢嬰e"vk院p" j pj"vt‒p"o瓜v"u嘘"u違p"rj育o"t逢嬰w"e„"8瓜"e欝p"mjƒe"pjcw0"M院v"sw違"ejq"vj医{"荏"eƒe"p欝pi"8瓜" e欝p"mj違q"uƒv."o嘘k"v逢挨pi"swcp"x隠"p<pi"n詠e"e栄c"jck"rjfir"vj穎"vjc{"8鰻k"vjgq"8瓜"e欝p"u違p" rj育o0"Mjk"8瓜"e欝p"e pi"v<pi"mj違"p<pi"8吋"rjfir"vj穎"Tetrad e„"p<pi"n詠e"ecq"j挨p"Tam giác càng gi違m. M嘘k"v逢挨pi"swcp"x隠 p<pi"n詠c này không ph映 thu瓜c vào m泳c 8瓜 khác bi羽t v隠 m員t c違m quan c栄a các s違n ph育m (穴+0"Piq k"tc."pijk‒p"e泳w"e”p"mj鰯pi"8鵜pj"n衣k" xk羽e"v<pi"rj逢挨pi"uck"e違o"pj壱p"mjk"v<pi"u嘘"n逢嬰pi"o磯w"vj穎"mjk"8ƒpj"ikƒ0

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Piq k" tc." pijk‒p" e泳w" vt‒p" 8¤{ ej雨" vk院p" j pj" pijk‒p" e泳w" vt‒p" u違p" rj育o" t逢嬰w" ej逢pi"e医v."8吋"e„"e挨"u荏"ejq"xk羽e"n詠c"ej丑p"rjfir"vj穎"荏"eƒe"u違p"rj育o"t逢嬰w"mjƒe có thành rj亥p"rj泳e"v衣r"j挨p<"vj pj"rj亥p"e„"piw欝p"i嘘e"v瑛""piw{‒p"nk羽w"jc{"8逢嬰e"d鰻"uwpi"vtqpi" swƒ"vt·pj"u違p"zw医v."8員e"dk羽v"n "pj英pi"nq衣k"t逢嬰w"ej泳c các vƒe"pj¤p"e„"vj吋"i¤{"e違o"ikƒe" trigeminal khác: ej泳c"EQ2, vcpkpÈ

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[1] T. T. H. Cam, N. P. Phong, P. T. Quang and N. J0"F¦wpi."ÐRqygt"eqorctkuqp" between triangle test and tetrad test applied to vjg" urktkv.Ñ"oral presentation in Summer Program in Sensory Evaluation 2014, in press.

[2] M. Léna, G. Mathile, N. Q. Phong, T. T. H. Cam, P. T. Quang and N. H. Dzung,

ÐRqygt" eqorctkuon between discriminative tests applied to the astringency of

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[2] D. M. Ennis, "The power of sensory discrimination methods," Journal of Sensory Studies, vol. 8, pp. 353-370, 1993.

[3] D0" v0" Tqwuugcw." U0" Uvtqj." cpf" O0" QÓOcjqp{." $Kpxguvkicvkpi" oqtg" rqygthwn" discrimination tests with consumers: Effects of memory and response bias," Food Quality and Preference, vol. 13, pp. 39-45, 2002.

[4] M. O'Mahony, "The tetrad test: Looking back, looking forward," Journal of Sensory Studies, vol. 28, pp. 259-263, 2013.

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[7] K. Garcia, J. M. Ennis, and W. Prinyawiwatkul, "A large scale experimental comparison of the tetrad and triangle tests in children," Journal of Sensory Studies, vol. 27, pp. 217-222, 2012.

[8] U0"Ncw."O0"QÓocjqp{."cpf"D0"Tqwuugcw."$Ctg"vjtgg-sample tasks less sensitive than two-sample tasks? Memory effects in the testing of taste discrimination," Perception & psychophysics, vol. 66, pp. 464-474, 2004.

[9] H. R. Moskowitz, J. H. Beckley, and A. V. Resurreccion, Sensory and consumer research in food product design and development: John Wiley & Sons, 2012. [10] J. Bi, "Similarity tests using forced choice methods in terms of thurstonian

fkuetkokpcn"fkuvcpeg."f .$"Journal of Sensory Studies, vol. 26, pp. 151-157, 2011. [11] J. Bi, Sensory discrimination tests and measurements: Statistical principles,

procedures and tables: John Wiley & Sons, 2008.

[12] J. M. Ennis and V. Jesionka, "The power of sensory discrimination methods revisited," Journal of Sensory Studies, vol. 26, pp. 371-382, 2011.

[13] R. H. B. Christensen, "Statistical methodology for sensory discrimination tests and its implementation in sensR," 2014.

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[16] M. J. Hautus, D. Shepherd, and M. Peng, "Decision strategies for the A Not-A, 2AFC and 2AFC-reminder tasks: Empirical tests," Food Quality and Preference, vol. 22, pp. 433-442, 2011.

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[18] H.-S. Lee and M. QÓOcjqp{." $Vjg" gxqnwvkqp" qh" c" oqfgn<" C" tgxkgy" qh" Thurstonian and conditional stimulus effects on difference testing," Food Quality and Preference, vol. 18, pp. 369-383, 2007.

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[22] J. M. Ennis and D. M. Ennis, "Confidence bounds for multiplicative comparisons," Communications in Statistics-Theory and Methods, vol. 40, pp. 3049-3054, 2011.

[23] T0"Kujkk."O0"QÓOcjqp{."cpf"D0"Tqwuugcw."$Vtkcping"cpf"vgvrad protocols: Small sensory differences, resampling and consumer relevance," Food Quality and Preference, vol. 31, pp. 49-55, 2014.

[24] D. W. Hosmer Jr and S. Lemeshow, Applied logistic regression: John Wiley & Sons, 2004.

[25] M. O'Mahony, Sensory Evaluation of Food: Statistical Methods and Procedures: Taylor & Francis, 1986.

[26] M. O'Mahony, "Who told you the triangle test was simple?," Food Quality and Preference, vol. 6, pp. 227-238, 1995.

[27] M. Norris, A. Noble, and R. Pangborn, "Human saliva and taste responses to acids varying in anions, titratable acidity, and pH," Physiology & behavior, vol. 32, pp. 237-244, 1984.

[28] J.-O0" Fguuktkgt" cpf" O0" QÓOcjqp{." $Eqorctkuqp" qh" f " xcnwgu" hqt" vjg" 4-AFC (paired comparison) and 3-AFC discrimination methods: Thurstonian models, sequential sensitivity analysis and power," Food quality and preference, vol. 10, pp. 51-58, 1998.

[29] S. Martin and R. M. Pangborn, "Taste interaction of ethyl alcohol with sweet, salty, sour and bitter compounds," Journal of the Science of Food and Agriculture, vol. 21, pp. 653-655, 1970.

[30] M. Guirao, E. J. Greco Driano, D. Evin, and A. Calviño, "Psychophysical assessments of sourness in citric acid-ethanol mixtures 1, 2," Perceptual & Motor Skills, vol. 117, pp. 868-880, 2013.

[31] L. Lundblad, A. Saria, J. Lundberg, and A. Änggård, "Increased vascular permeability in rat nasal mucosa induced by substance P and stimulation of capsaicin-sensitive trigeminal neurons," Acta oto-laryngologica, vol. 96, pp. 479- 484, 1983.

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