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En las pruebas de diferencia, el desempeño de los jueces varía en función de la prueba utilizada. Esta diferencia se explica a partir del conocimiento sobre la forma en que el cerebro procesa la información que recibe de los sentidos, particularmente el sentido del gusto. En algunas pruebas de diferencia, la información se procesa de manera más eficiente que en otras. El modelo de Thurstone describe las estrategias del cerebro para procesar la información en función del método utilizado. Esta revisión introduce las ideas y los conceptos de este modelo en las mediciones sensoriales derivadas con las pruebas de diferencia. Los conceptos de la variabilidad del estímulo y la estrategia cognitiva correspondiente a cada método de diferencia son la base para el cálculo de la magnitud de la diferencia percibida entre dos estímulos, denominada d’. Esta medición es fundamental e independiente de la metodología sensorial utilizada.Part of understanding why judges perform better on some difference tests than others requires an understanding of how information coming from the mouth to the brain is processed. For some tests it is processed more efficiently than others. This is described by what has been called Thurstonian modeling. This brief review introduces the concepts and ideas involved in Thurstonian modeling as applied to sensory difference measurement. It summarizes the literature concerned with the theorizing and confirmation of Thurstonian models. It introduces the important concept of stimulus variability and the fundamental measure of sensory difference: d’. It indicates how the paradox of discriminatory non-discriminators, which had puzzled researchers for years, can be simply explained using the model. It considers how memory effects and the complex interactions in the mouth can reduce d’ by increasing the variance of sensory distributions.

The purpose of this study was to evaluate the efficacy of the 2 Alternative Forced Choice (2-AFC) sensory method in detecting rancidity in soybean oils. Additionally, correlations between the physico-chemical quality and the sensory attributes of edible soybean oils were studied. Soybean oil samples from four different plants were analyzed for their fatty acid profile, Free fatty acid (FFA), Anisidine Value (AV), Peroxide Value (PV), Conjugated Dienes (CD), Colour, Rancimat and TOTOX. The sensory attributes of the oils were measured using The American Oil Chemists Society (AOCS) sensory method and additionally, rancidity was assessed using the 2-AFC sensory method. All oil samples fit the quality control criteria for edible soybean oil. The 2-AFC The purpose of this study was to evaluate the efficacy of the 2 Alternative Forced Choice (2-AFC) sensory method in detecting rancidity in soybean oils. Additionally, correlations between the physico-chemical quality and the sensory attributes of edible soybean oils were studied. Soybean oil samples from four different plants were analyzed for their fatty acid profile, Free fatty acid (FFA), Anisidine Value (AV), Peroxide Value (PV), Conjugated Dienes (CD), Colour, Rancimat and TOTOX. The sensory attributes of the oils were measured using The American Oil Chemists Society (AOCS) sensory method and additionally, rancidity was assessed using the 2-AFC sensory method. All oil samples fit the quality control criteria for edible soybean oil. The 2-AFC method was sensitive to small differences in rancidity. Differences in anisidine value and Rancimat were correlated to the difference in rancidity (d') among oils

This paper highlights the data and information required by various International bodies, including WHO, PEPFAR, World Bank and the South African Government regarding HIV and its associated programmes and comorbidities. It explores the current collection of data in South African rural clinics and reports on the results from in-depth interviews with nurses regarding the burden of data collection and the perceptions and attitudes to electronic solutions including smart phones and tablet computers.

En las pruebas de diferencia, el desempeño de los jueces varía en función de la prueba utilizada. Esta diferencia se explica a partir del conocimiento sobre la forma en que el cerebro procesa la información que recibe de los sentidos, particularmente el sentido del gusto. En algunas pruebas de diferencia, la información se procesa de manera más eficiente que en otras. El modelo de Thurstone describe las estrategias del cerebro para procesar la información en función del método utilizado. Esta revisión introduce las ideas y los conceptos de este modelo en las mediciones sensoriales derivadas con las pruebas de diferencia. Los conceptos de la variabilidad del estímulo y la estrategia cognitiva correspondiente a cada método de diferencia son la base para el cálculo de la magnitud de la diferencia percibida entre dos estímulos, denominada d’. Esta medición es fundamental e independiente de la metodología sensorial utilizada.