date:Mar 01, 2013
s should consider five factors in sensory testing. The first two are type I and type II errors.
For the third factor, companies need to accurately find how big a difference exists between the reformulated product and the previous product. No two products will ever be exactly equal, but the size of difference say the sweetness in ice cream may not be enough to affect consumer acceptability.
Sample size is the fourth factor. A greater sample size will provide greater statistical power and redu