FND 100 Lecture Notes - Lecture 4: Type I And Type Ii Errors, Null Hypothesis, Sensory Analysis

• School: Ryerson University
• Department: Nutrition and Food
• Course: FND 100
• Professor: Yvonne Yuan

Document Summary

There will always be a series of potential biases and errors involved in sensory analysis: statistical errors. Related to null hypothesis: null hypothesis. Related to study objective (differences of preference, differences of quality etc) Ho: no difference in sweetness between these samples. Type 1 error: rejection of null hypothesis when it is in fact true. Type 2 error: acceptance of null hypothesis when it is in fact false. Type 1 error: want to limit this error in difference testing. Type 2 error: want to limit this error in similarity testing. Expectation error: subjects will look for cues related to information they are given about samples or the test to be given. Stimulus error: subjects may be influenced by other characteristics of sample other than that being tested. Related to stimulus error: subjects may be influenced by characteristics of sample because they appear to be logically linked with those being tested.