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  • 1
    Electronic Resource
    Electronic Resource
    COMPARISON OF RATING SCALES: SENSITIVITY, REPLICATES AND RELATIVE MEASUREMENT (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relative sensitivities of four scaling methods were assessed in central location tests with untrained judges. The scales included category scales, line scales, magnitude estimation, and a hybrid of the line and category scales. Approximate parity was observed among category scales, line scales and the hybrid scale in their ability to differentiate small physical differences. Magnitude estimation was used as efficiently as the other methods by a college population, but less efficiently by a heterogeneous sample of consumers. Judges used the scales with greater accuracy as they became familiar with the range of products to be judged. In spite of relatively small physical differences, subjects used wide ranges of the scales, supporting the view that rating scales are relative, not absolute, measuring instruments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00168.x
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  • 2
    Electronic Resource
    Electronic Resource
    COMMENTARY: EVERY TOOL HAS ITS PROPER USE (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00033.x
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  • 3
    Electronic Resource
    Electronic Resource
    VISUAL HAZE DETECTION THRESHOLD ASSESSMENT BY ASCENDING METHOD OF LIMITS AND A TRANSFORMED STAIRCASE PROCEDURE IN APPLE JUICE SIMULATIONS UNDER “ STORE LIKE” CONDITIONS (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Visual haze detection thresholds were assessed in thirty panelists by two methods: the ascending method of limits and a transformed staircase procedure (UDTR, from Wetherill and Levitt 1965). The 3AFC test was used as the response procedure for both methods. Experimental samples consisted of an apple juice simulation (water with food coloring). Haze was added to the samples using formazin, and was calibrated to eleven levels ranging from 0.75–13.30NTU. Haze detection thresholds under store-like conditions (3.55 ± 0.57 [mean ± S.E.] and 3.16 ± 0.50 NTU by the two methods, respectively) were higher than those found previously under more controlled viewing conditions. No differences were found between methods, genders, or order of method presentation (p 〉 0.05); a practice effect showed a slight improvement in detection thresholds between sessions (p= 0.05). Nonparametric tests confirmed the similarities in the threshold estimates from the two methods. The two methods estimated visual haze detection thresholds equally well. However, the ascending method of limits may be preferred method due to the shorter time involved in administration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00312.x
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  • 4
    Electronic Resource
    Electronic Resource
    OLFACTORY RESPONSIVENESS TO DIACETYL (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Odor thresholds in the headspace over aqueous solutions of diacetyl (butane-2,3-dione) were measured in quadruplicate by a forced-choice procedure in 53 individuals. Mean individual thresholds varied over a factor of 256, with the group average at .005 μg/ml. Thresholds showed a modest negative correlation with suprathreshold intensity ratings. Intensity ratings were distributed bimodally, consistent with the existence of insensitive and sensitive groups and suggesting the possibility of a specific anosmia for this compound.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00229.x
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  • 5
    Electronic Resource
    Electronic Resource
    COMPARISON OF SINGLE PRODUCT SCALING AND RELATIVE-TO-REFERENCE SCALING IN SENSORY EVALUATION OF DAIRY PRODUCTS (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 8 (1993), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1993.tb00218.x
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  • 6
    Electronic Resource
    Electronic Resource
    UNDERSTANDING MOUTHFEEL ATTRIBUTES: A MULTIDIMENSIONAL SCALING APPROACH (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 8 (1993), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Multidimensional scaling (MDS) was used to study qualitative relationships among mouthfeel attributes encountered in oral healthcare products. Similarity estimates were obtained from a rapid sorting task and from pairwise similarity ratings. Configurations were interpreted as suggesting four groupings of oral sensations: numbing, astringency, pain and taste. The pain-associated sensations were further differentiated into thermally related sensations and chemically related sensations in some configurations. Two-dimensional solutions from the sorting task and from group-averaged similarity ratings were similar. Individual differences scaling solutions, however, showed unacceptably high stress in two dimensions, suggesting additional nuances in meaning to individual panelists that were not captured by group-averaged data or by sorting data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1993.tb00205.x
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  • 7
    Electronic Resource
    Electronic Resource
    CONTEXT EFFECTS AND REFERENCE STANDARDS WITH MAGNITUDE ESTIMATION AND THE LABELED MAGNITUDE SCALE (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Contextual shifts were observed for sweetness of a fruit beverage and for estimated tactile roughness of sandpapers. Midrange stimuli were judged to be less intense in the context of stronger items and more intense in the context of weaker items, a contrast effect. The use of a reference standard decreased the size of the contrast shift for the labeled magnitude scale but not for magnitude estimation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00286.x
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  • 8
    Electronic Resource
    Electronic Resource
    SENSITIVITY OF THE ABX DISCRIMINATION TEST (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The ABX test or matching-to-sample is a discrimination procedure involving presentation of both test and control items, and then presentation of one of the two items as a blind sample. The third (blind sample) must then be identified correctly to match it to the one correct alternative from the inspection phase. We hypothesized that the ABX test might have an advantage over other discrimination methods due to a warm-up effect arising from the inspection phase containing both test and control items. Furthermore, the ABX test might prove generally useful like the triangle test since it can be used when there is no specified attribute to be discriminated. The ABX test was compared to several other discrimination procedures. No advantage was observed in a variety of stimuli varying in complexity and in the difficulty of the discrimination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00085.x
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  • 9
    Electronic Resource
    Electronic Resource
    LOGARITHMIC TRANSFORMATION OF MAGNITUDE ESTIMATION DATA AND COMPARISONS OF SCALING METHODS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Recent studies comparing magnitude estimation to other scaling methods have been criticized for failure to submit the data to logarithmic transformation before statistical analysis, a procedure which can improve the ability of magnitude estimation scaling to differentiate among products. Data from one of these studies was available for re-analysis, which was conducted both with and without logarithmic transformation of magnitude estimation, category scales and line scales. The ability of magnitude estimation to differentiate among products was improved by log transformation, while the other methods were not. Improvements were associated in pan with reductions in positive skew and improved approximation of the normal distribution. In spite of this improvement, magnitude estimation remained slightly inferior to the other methods especially in the hands of an untrained consumer sample.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00459.x
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  • 10
    Electronic Resource
    Electronic Resource
    THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A set of terms in descriptive analysis should enable differentiation among products, specification of the sensory properties of the products, and sufficient characterization to permit its recognition or identification. Meeting these criteria enables the use of descriptive data in several applications: (1) interpretation of other sensory data, (2) correlation with instrumental measures, (3) quality monitoring, and (4) product development and maintenance. Several aspects of the specific terminology and the way it is taught are important in effective descriptive analysis. Terms should be uncorrelated with one another. Terms should be related to physical or chemical references. Training a panel requires the establishment of a system in which relevant dimensions can be abstracted and attended to. In this paper, specific problems of descriptive analysis training such as the choice of reference sets and the boundaries of terms are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00174.x
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