This Standard sets out a method for the ‘A–not A’ test for use in the sensory analysis of foods.
NOTES:
1 The ‘A–not A’ test is used to determine whether test samples in a series are the same as, or different from, a reference sample.
2 The test is particularly useful where there are slight variations in appearance of test samples which would preclude the use of a test involving direct comparison with reference sample ‘A’, such as in the triangle test.
3 The test is applicable where the time interval between presentation of samples needs to be controlled, e.g. to overcome problems with lingering after-taste.
4 The test is useful for determining the sensitivity of an assessor to a particular stimulus.
