MULTIDIMENSIONAL SORTING, SIMILARITY SCALING AND FREE‐CHOICE PROFILING OF GRAPE JELLIES

The sensory data from three different methods, multidimensional sorting, similarity scaling, and free‐choice profiling were compared using ten commercial grape jellies as a model system. Without any prior training, the overall similarities/dissimilarities between stimuli were judged using both multidimensional sorting and pair‐wise scaling and the sensory attributes were rated using free‐choice profiling by different panels. A two‐dimensional stimulus configuration best represented the data from each of the three methods. The underlying dimensions of stimulus space were identified from free‐choice profiling data and also explained some background variables. The texture, sweetness, sourness, grape flavor and color contributed to both dimensions. All three methods were very similar in describing the most important differences among stimuli as suggested by the highly significant correlation between their first dimensions. The Procrustes analysis coupled with permutation tests, as well as RV coefficient, indicated that similarity scaling and free‐choice profiling reached maximum consensus, whereas multidimensional sorting shared slightly lesser consensus with the other two methods.