Sensory analysis. Methodology. General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure1 Scope This document gives guidelines for obtaining data on the detection of stimuli that evoke responses to odour, flavour and taste by a 3 AFC (three alternative forced choice) procedure, and the processing of the data to estimate the value of a threshold and its error bounds, and other statistics related to the detection of the stimulus. Typically, the procedures will be used in one of the following two modes: investigation of the sensitivity of

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