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A Comparison of Normal and Stressed‐Time Conditions on Scoring of Quality and Quantity Attributes
Author(s) -
OUGH C. S.,
SINGLETON V. L.,
AMERINE M. A.,
BAKER G. A.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01770.x
Subject(s) - wine tasting , dependency (uml) , quality (philosophy) , statistics , probabilistic logic , stress (linguistics) , mathematics , econometrics , computer science , artificial intelligence , food science , chemistry , wine , physics , linguistics , philosophy , quantum mechanics
SUMMARY Data reported indicate that tasting under a time stress may he slightly advantageous when subjects are asked to judge a quantity difference; hut that for judging quality differences, tasting with no time stress is superior for most tasters. The Brunswick probabilistic theory is discussed in the light of these experiments, which tend to verify applicability of the theory. The linear dependency of tasters' use of scales for quantity evaluation, and to some extent for quality evaluation (if not under stress), is demonstrated.