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Performance of different scales in the hedonic threshold methodology
Author(s) -
Gamba Mila Marques,
Lima Filho Tarcísio,
Della Lucia Suzana Maria,
Vidigal Márcia Cristina Teixeira Ribeiro,
Simiqueli Andréa Alves,
Minim Valéria Paula Rodrigues
Publication year - 2020
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/joss.12592
Subject(s) - statistics , psychology , econometrics , scale (ratio) , mathematics , computer science , physics , quantum mechanics
The hedonic threshold methodology (HTM) allows for the determination of the compromised acceptance threshold and the hedonic rejection threshold, using the unipolar nine‐point numbered structured hedonic scale. However, there are other scales that can be used. The aim of this study was to investigate if hedonic thresholds are influenced by the use of different types of hedonic scales. The HTM was applied to grape nectar, varying the sucrose concentration, and to cookies, varying the butter concentration. Four hedonic scales were used: unipolar (“1 to 9”) and bipolar (“−4 to +4”) numbered structured scales and unstructured line (“ULSOC”) and hybrid line scales (“ULSWC”). The “−4 to +4” and “ULSOC” scales were not suitable for use in the HTM, because they do not meet the prerequisite that there is no significant difference between acceptance of the control samples and the first stimulus sample. However, they indicated no significant difference in the second session. This indicates that consumers may have had difficulty understanding and properly using these scales. The “1 to 9” met the prerequisite and presented high discriminant potential. The “ULSWC,” in addition to meeting the prerequisite, showed accuracy and is considered an alternative for the HTM. Practical applications The importance of determining hedonic thresholds covers areas such as food, pharmaceutical, and cosmetic. Industries often need to modify their products, changing as much as possible of a certain characteristic without changing the sensorial acceptance of the product. This occurs when a product is intended to be reformulated by increasing the concentration of desirable substances such as health‐beneficial compounds (e.g., ferrous sulfate and omega‐3) and reducing the concentration of undesirable substances, such as sucrose, sodium, and fat, to promote better health. Quality sensory measurements are increasingly required, given that unreliable data may lead to dreadful decisions as well as long‐lasting financial losses. The hedonic threshold methodology is a recently proposed methodology; therefore, given the differences in the way consumers use scales and the type of response obtained, it is necessary to investigate whether hedonic thresholds are influenced by the use of different scales.