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Range bias in sensory evaluation
Author(s) -
McBRIDE R. L.
Publication year - 1982
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1982.tb00195.x
Subject(s) - sweetness , presentation (obstetrics) , range (aeronautics) , sensory system , taste , statistics , computer science , mathematics , econometrics , food science , psychology , biology , cognitive psychology , medicine , engineering , radiology , aerospace engineering
Summary Using a panel of twenty‐four tasters, the optimum sweetener concentration for a flavoured milk beverage was determined using two different approaches, single (sequential monadic) presentation and simultaneous multiple presentation. The estimate provided by the multiple presentation was shown to depend upon the particular sweetness range presented to assessors, but, after correction for this range bias, the estimate almost coincided with that from the single presentation.