Las pruebas de diferencia en el análisis sensorial de los alimentos
Difference tests in the sensorial analysis of food
DOI:
https://doi.org/10.54167/tch.v3i1.735Palabras clave:
Análisis sensorial, pruebas estadísticas, pruebas de diferenciaResumen
La evaluación sensorial de alimentos es de suma importancia en la investigación y el desarrollo de alimentos. El tipo de análisis sensorial dependerá del tipo de información requerida, y en este sentido, el presente artículo provee un panorama de las estrategias utilizadas en pruebas de diferencia, que se utilizan cuando se desea conocer si dos alimentos son perceptiblemente distintos. Las pruebas de diferencia son ampliamente usadas tanto en la academia como en la industria, con aplicaciones en el control de calidad, el estudio del impacto por cambios en la formulación o el proceso, la habilidad de los consumidores para discriminar entre dos productos similares, entre otras aplicaciones. Primero, se presenta una revisión de las pruebas discriminativas, haciendo énfasis en los diferentes tipos de pruebas, para luego describir las teorías de análisis estadístico de resultados, describiendo especialmente, los diversos problemas que se presentan en este tipo de pruebas. Finalmente, se presenta la modelación Thurstoniana que puede ser usada para obtener información, considerando el procesamiento central en el cerebro. La consideración de todas estas variables permitirá la selección del protocolo más adecuado en investigaciones de evaluación sensorial con este tipo de pruebas.
Abstract
Food sensorial analysis is an important area in research and development of new food alternatives. The type of sensorial analysis used, will depend on the type of information required; in this sense, this article contains a panoramic view of some difference tests, which are used to determine if there are perceptible differences among two food sample. These tests are widely used both in academy and industry, in applications such as food process quality control, evaluation of the impact on changes in food process or formulation, as well as for the ability of consumers to distinguish between two similar products, among other applications. First, there is a revision of discriminative tests, emphasizing on the different test included; then, the descriptions of the theories of analysis of results are included, especially describing the problems related to those analyses. Finally, the Thurstonian modeling is explained, that can be used to obtain information, considering the central processing of information that is carried out in the brain. The consideration of all the above variables, will allow select the most appropriate protocol for the type of sensorial analysis required in a particular food analysis
Keywords: Sensorial analysis, statistical tests, difference tests
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