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PSYCHOMETRIC ANALYSIS OF FOOD AROMAS BY PROFILING AND MULTIDIMENSIONAL SCALING
Author(s) -
MOSKOWITZ HOWARD R.,
BARBE CHARLES O.
Publication year - 1976
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.1365-2621.1976.tb00671.x
Subject(s) - multidimensional scaling , profiling (computer programming) , aroma , psychology , similarity (geometry) , pattern recognition (psychology) , cognitive psychology , mathematics , artificial intelligence , statistics , computer science , food science , chemistry , image (mathematics) , operating system
Panelists evaluated 20 commercial food aromas by two procedures: Profiling and estimation of overall qualitative dissimilarity. The scaling procedure of magnitude estimation was used for each task. Profiling produced unique signatures of attributes for each aroma, and illustrated variations in quality. Estimates of qualitative dissimilarity were treated as‘inter‐stimulus’ distances, and the method of multidimensional scaling was used to develop geometrical maps in which both aromas and descriptor terms were placed. These maps revealed that (a) aromas and descriptors (one's concept of an‘ideal’ aroma) were fairly close to each other for fruit aromas, but often diverged for meats; (b) a pictorial representation of the qualitative dissimilarity (and similarity) of aromas and descriptors can be easily produced; and (c) individuals perceive qualitative differences in aromas in similar ways.