Comparison of Single Product Scaling and Relative‐to‐reference Scaling in Sensory Evaluation of Dairy Products

Stoer, Natalie; Lawless, Harry T.

doi:10.1111/j.1745-459x.1993.tb00218.x

Cited by 27 publications

(10 citation statements)

References 10 publications

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“…Larson-Powers and Pangborn (1978) found the deviation-from-reference scale to be more sensitive than an unanchored type of scale since more significant differences were found among the different samples for more descriptors using the deviation-from-reference scale as opposed to the unanchored scale. In contrast to Larson-Powers and Pangborn (1978); Stoer and Lawless (1993), using the same 2 scales used in the earlier study with a balanced design, found that the deviation from reference and the unanchored scale were equally discriminating among samples. The advantages of the self-adjusted scale method are that it deals with the problem of assessor expansiveness, reduces the possibility of scale "end effects," and does not require any significant training, which makes it suitable for consumer testing.…”

Section: S: Sensory and Food Qualitycontrasting

confidence: 67%

Persistence of Context Effects after Training and with Intensity References

Olabi¹,

Lawless²

2008

Journal of Food Science

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Products will be judged as weaker in intensity when presented in a series with stronger items and stronger in intensity when presented with weaker items. This is a context effect known as simple contrast. Four groups of panelists were tested for the appearance and persistence of simple contrast effects in judgments of sweetness intensity. One group received training with intensity references, 1 group received a reference standard in each test, 1 group received both training and intensity references, and 1 group received neither training nor any references. In spite of extensive training and the presence of reference standards, the contrast effects were persistent. Training with intensity standards, as sometimes done in descriptive analysis, may not be sufficient to protect against shifts in judgments when products are judged in different contexts.

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Section: S: Sensory and Food Qualitycontrasting

confidence: 67%

Persistence of Context Effects after Training and with Intensity References

Olabi¹,

Lawless²

2008

Journal of Food Science

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“…Sensory Test for Iso-sweetness To find the sucralose concentration that provided sweetness intensity comparable to that of 10% sucrose (iso-sweet), a sensory test format was adapted from the difference-from-control (Meilgaard et al 1999) and the relative-to-reference tests (Stoer and Lawless 1993). The sensory panel had 27 members, 17 men and 10 women; all liked coffee and drank it occasionally, and their average age was 37.…”

Section: Methodsmentioning

confidence: 99%

Taste–Odor Integration in Espresso Coffee

et al. 2008

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Espresso coffee samples were freshly prepared with 10% sucrose, 0.0143% sucralose (equivalent in sweetness to 10% sucrose), or unsweetened, each with and without nondairy creamer. A sensory panel rated the intensities of "malty," "caramel," "roasty," and "coffeelike." The concentrations of flavor chemicals associated with the latter three sensations (Furaneol, 2-ethyl-3,5-dimethyl [EDM] pyrazine, and 2-furfuryl thiol, respectively) were determined by gas chromatography, using solid-phase microextraction sampling of coffee headspace. Furaneol and furfuryl thiol were essentially unaffected by creamer addition, but the more nonpolar EDM pyrazine was greatly reduced. The malty, caramel, roasty, and coffee-like flavor intensities were not significantly affected by creamer addition. This appears to be a case of disconnect between the absence of an odorant and perception. Furaneol, furfuryl thiol, and EDM pyrazine concentrations were unaffected by adding either sweetener. The malty sensation was the same with and without added sweetener. The roasty and coffee-like ratings both decreased to similar extents in the samples with the two added sweeteners. The ratings for caramel were considerably increased, again to a similar extent, by both sweeteners. Since the added sweeteners were both nonvolatile, this is clearly a case where taste affected odor perception.

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“…Of course, this comparison remains one of qualitative nature given that these variables are already significant and sometimes have the same level of significance (p-value). This type of comparison has been used in previous studies (Schutz & Cardello, 2001;Stoer & Lawless, 1993). Out of the 780 possible pairwise differences, scales 1, 3, and 4 had a similar number of significant differences with 624, 649, and 630, respectively, with scale 3 obtaining the highest number of differences.…”

Section: Sensitivity Of the Scalesmentioning

confidence: 97%