Investigating Consumer Insights Through Sensation

INVESTIGATING HUMAN INSIGHT THROUGH SENSATION

Publications

Y. Hasegawa, R. Ishii, Y. Kyutoku, I. Dan, B. Rousseau

Biases in paired preference tests: Cross-cultural comparisons of Japanese and American consumers.

Journal of Sensory Studies, 2019,  e12498 


M. O’Mahony, S. Wichchukit

The evolution of paired preference tests from forced choice to the use of ‘No Preference’ options, from preference frequencies to d' values, from placebo pairs to signal detection.

Trends in Food Science & Technology, 2017, 66, 146-152


X. Zhang, J. Halim, S. Wichchukit, M. O’Mahony, M. Hautus

Paired preference tests: A signal detection based analysis with separate d′ values for segmentation.

Journal of Sensory Studies, 2016, 31, 481-491


R. Ishii, M. O’Mahony, B. Rouseau

Triangle and tetrad protocols: Small sensory differences, resampling and consumer relevance.

Food Quality and Preference, 2013, 31, 49-55


R. Ishii, C. Stampanoni, M. O’Mahony

A comparison of serial monadic and attribute-by-attribute descriptive analysis protocols for trained judges. 

Food Quality and Preference, 2008, 19, 277-285


R. Ishii, H, Kawaguchi, M. O’Mahony, B. Rousseau

Relating consumer and trained panels’ discriminative sensitivities using vanilla ice cream as a medium.

Food Quality and Preference, 2007, 18, 89-96


H-S. Lee, M. O’Mahony

Sensory difference testing: Thurstonian models.

Food Science and Biotechnology, 2004, 13, 841-847


J-M. Dessirier, M. O’Mahony

Comparison of d' values for the 2-AFC (paired comparison) and 3-AFC discrimination methods: Thurstonian models, Sequential Sensitivity Analysis and power.

Food Quality and Preference, 1999, 10, 51-58


M. O’Mahony, R. Ishii

A comparison of English and Japanese taste languages: Taste descriptive methodology, codability and the umami taste.

British Journal of Psychology, 1986, 77, 161-174


M. O’Mahony

Sensory evaluation of food: statistical methods and procedures.

New York: Marcel Dekker, 1986


M. O’Mahony

Purity effects and distilled water taste.

Nature, 1972, 240, 489

Learn More

For a full list of published works, please visit our publication archive.


If you are interested in receiving one or more copies of our publications, please contact us.

Contact Us