Comparison of Discrimination Test Methods

  • Harry T. Lawless
Part of the Food Science Text Series book series (FSTS, volume 2)


This exercise compares several common tests used for discrimination. These tests are used to determine whether or not a perceivable difference exists between a pair of products. They do not determine the nature of the difference or whether the difference matters to consumers. Some of these tests are more powerful and efficient than others, a topic explored in this exercise.


Cane Sugar Commercial Cane Sugar Percent Correct Response Triangle Test Ingredient Change 
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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Harry T. Lawless
    • 1
  1. 1.Department of Food ScienceCornell UniversityIthacaUSA

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