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COMPARISON OF SINGLE PRODUCT SCALING AND RELATIVE‐TO‐REFERENCE SCALING IN SENSORY EVALUATION OF DAIRY PRODUCTS
Author(s) -
STOER NATALIE L.,
LAWLESS HARRY T.
Publication year - 1993
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.1993.tb00218.x
Subject(s) - mouthfeel , mathematics , product (mathematics) , scaling , statistics , sensory system , food science , flavor , psychology , chemistry , cognitive psychology , raw material , geometry , organic chemistry
Single product scaling and relative‐to‐reference scaling were compared on the basis of numbers of significant differences among chocolate milks and among vanilla yogurts using both trained and untrained panels. The study involved 920 comparisons among product means with appearance, flavor and mouthfeel attributes. Although there were a greater number of significant t‐tests when the relative‐to‐reference scales were used by both trained and untrained panels, the differences between scale types were minor. Panels showed no advantage with the type of scale they used first. The two methods may be used with equal efficiency for sensory evaluations.