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LIKING FOR ICE CREAM MEASURED WITH THREE PROCEDURES: SIDE‐BY‐SIDE, AFTER CONSUMPTION AND SINGLE SAMPLES
Author(s) -
LÄHTEENMÄKI L.,
TUORILA H.
Publication year - 1994
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.1994.tb00259.x
Subject(s) - wine tasting , mouthfeel , ice cream , psychology , sweetness , consumption (sociology) , social psychology , mathematics , advertising , food science , taste , chemistry , wine , raw material , social science , organic chemistry , neuroscience , sociology , business
The purpose of this study was to compare how similar results are achieved by three different procedures of measuring liking for ice cream. Subjects (N=56) assessed their liking for three brands of vanilla ice cream on a 9‐point scale in seven sessions within three weeks. The examined procedures were (1) tasting and rating all three brands simultaneously side‐by‐side within the same session, (2) rating each brand in separate sessions after ad libitum consumption and (3) tasting (without consumption) and rating each brand in separate sessions. The liking scores for brands differed significantly but the differences were small because all samples were well‐liked. In all procedures, the ratings of liking differed clearly between those who ranked the brand first and those who ranked it second or third, even if there was a considerable number of tied first places. Correlations among the three different measurements of liking were relatively low for all brands of ice cream (r = 0.16 – 0.37). The most preferred brand for most respondents changed from one procedure to another. The perceived characteristics were close to ideal in all brands, and all three procedures gave similar mean results. The distance of mouthfeel, creaminess, sweetness, and vanilla aroma from ideal differed between those who liked the brand best and those who rated it second or third. These differences were larger in side‐by‐side and after consumption conditions compared to single sample presentation.