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COMPARISON OF THREE DESCRIPTIVE ANALYSIS SCALING METHODS FOR THE SENSORY EVALUATION OF NOODLES 1
Author(s) -
GALVEZ FLOR CRISANTA F.,
RESURRECCION ANNA V. A.
Publication year - 1990
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1990.tb00495.x
Subject(s) - mathematics , reliability (semiconductor) , sensory analysis , statistics , scaling , sensory system , quantitative descriptive analysis , scale (ratio) , descriptive statistics , food science , pattern recognition (psychology) , artificial intelligence , psychology , chemistry , computer science , physics , geometry , cognitive psychology , power (physics) , quantum mechanics
. Unstructured line scales (ULS), semi‐structured line scales (SLS), and category scales (CS) were compared in evaluating two samples of mungbean starch noodles. Results indicated that panelists discriminated better between noodle samples when ULS were used. When identical sets of descriptors were used, more terms were found to be discriminatory with ULS but a smaller group of descriptors was sufficient to discriminate between samples compared to those needed for SLS or CS. It was also found that the use of ULS was most reliable and most sensitive to product differences. Increased anchoring of the line scales with the intensity standards did not result in increased sensitivity and reliability of the scale. Results also showed that different scaling methods may be used in succession at intervals of at least 4 h by a trained panel in evaluating the sensory characteristics of noodles using descriptive analysis.