R-index critical value

被引:5
|
作者
Bi, Jian [1 ]
O'Mahony, Michael [2 ,3 ]
机构
[1] Sensometr Res & Serv, Richmond, VA 23236 USA
[2] Davis Sensory Inst, Davis, CA USA
[3] Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA
关键词
22;
D O I
10.1111/joss.12591
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The R-index is a sound methodology, which has been introduced, developed, and used in the sensory and consumer fields for several decades. The R-index methodology can be used both to measure and to test sensory difference and consumer preference. This paper provides an R code for calculation of the R-index critical value for difference testing, which is a supplement to or an alternative for the published table in Bi & O'Mahony (2007) (Journal of Sensory Studies, 22, 713-720). Practical applications The R code provided in the short contributions overcomes the limitation of the previously published table of R-index critical values in Bi & O'Mahony (2007) (Journal of Sensory Studies, 22, 713-720) with its limited number of sample sizes and required equal size for the control sample and test sample.
引用
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页数:3
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