Some Observations on Sensitivity and Repeatability of Triad Taste Difference Tests

The literature on taste difference experimentation is now extensive (3) and statistical testing of null hypotheses of no discrimination well understood. Publications dealing quantitatively with the sensitivity and repeatability of such experiments, and with effects of subject training and experience on these characteristics, are however less numerous. Some results obtained in the writer's laboratory from 2,304 unit observations in tests of potential subjects for sensory difference appraisals of processed whole milks are accordingly reported below.