Evaluation of Bitterness of Caffeine in Hot Chocolate Drink by Category, Graphic, and Ratio Scaling

Pangborn, Rose Marie; Guinard, Jean‐Xavier; Meiselman, Herbert L.

doi:10.1111/j.1745-459x.1989.tb00456.x

Cited by 20 publications

(6 citation statements)

References 29 publications

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“…JAR scales are reported to be an easy way to determine if an attribute’s intensity is at an optimal level (Lawless & Heymann, 2010; Moskowitz, 2001; Popper & Kroll, 2005). This technique is commonly used at an early stage of product development (Pangborn, Guinard, & Meiselman, 1989), when a systematic solution ( e.g. , full formulation design) is not available, or cost or time is a concern.…”

Section: Introductionmentioning

confidence: 99%

Just-about-right and ideal scaling provide similar insights into the influence of sensory attributes on liking

Hayes

Ziegler

2014

Food Quality and Preference

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Just-about-right (JAR) scaling is criticized for measuring attribute intensity and acceptability simultaneously. Using JAR scaling, an attribute is evaluated for its appropriateness relative to one’s hypothetical ideal level that is pre-defined at the middle of a continuum. Alternatively, ideal scaling measures these two constructs separately. Ideal scaling allows participants to rate their ideal freely on the scale (i.e., without assuming the “Too Little” and “Too Much” regions are equal in size). We hypothesized that constraining participants’ ideal to the center point, as is done in the JAR scale, may cause a scaling bias and, thereby, influence the magnitude of “Too Little” and “Too Much”. Furthermore, we hypothesized that the magnitude of “Too Little” and “Too Much” would influence liking to different extents. Coffee-flavored dairy beverages (n=20) were formulated using a fractional, constrained-mixture design that varied the ratio of water, milk, coffee extract, and sucrose. Participants tasted 4 of 20 prototypes that were served in a monadic sequential order using a balanced incomplete block design. Data reported here are for participants randomly assigned to one of two research conditions: ideal scaling (n=129) or JAR scaling (n=132). For both conditions, participants rated overall liking using a 9-point hedonic scale. Four attributes (sweetness, milk flavor, coffee flavor and thickness) were evaluated. The reliability of an individual participant’s ideal rating for an attribute was evaluated using the standard deviation of their ideal ratings (n=4). All data from a participant were eliminated from further analyses when his/her standard deviation of the ideal ratings for any of the four rated attributes was identified as a statistical outlier. This resulted in the elimination of 15 of 129 (12 %) of participants in the ideal scaling group. Multiple linear regression was employed to model liking as a function of “Too Little” or “Too Much” attribute intensities. Mean ideal ratings (averaged across participants) for all four attributes were significantly different from the central point of the scale (i.e., 50). However, Coffee flavor was the only attribute for which the mean ideal rating (57.2) fell outside the central 10% (45.0–55.0). Even so, the magnitude of “Too Little” and “Too Much” was not affected by the scaling method. The influence of the magnitude of “Too Little” and “Too Much” on liking was asymmetrical. Both scaling methods agreed that sweetness and coffee flavor were the main sensory attributes affecting liking. Overall, JAR scaling and ideal scaling were comparable for measuring “Too Little” and “Too Much”, and identifying the main factors affecting liking.

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Section: Introductionmentioning

confidence: 99%

Just-about-right and ideal scaling provide similar insights into the influence of sensory attributes on liking

Hayes

Ziegler

2014

Food Quality and Preference

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“…Several studies have been carried out aimed at comparing the performance of various scales with that of the nine-point hedonic scale. The following are amongst the scales evaluated: the labeled affective magnitude scale (Schutz & Cardello, 2001), the unstructured scale (Giovanni & Pangborn, 1983;McPherson & Randall, 1985), the ratio scale (Pangborn & Guinard, 1989), the self-adjusting scale (Villanueva et al, 2000) and hedonic ranking methods (Barylko-Pikielna et al, 2004;Villanueva et al, 2000). Unfortunately, despite all the advantages cited above, which could be associated with the hybrid hedonic scale, there are virtually no reports in the current literature in the area of Sensory Analysis about studies which evaluate the performance, advantages and disadvantages of this scale as compared to the other affective scales.…”

Section: Introductionmentioning

confidence: 99%

Performance of the hybrid hedonic scale as compared to the traditional hedonic, self-adjusting and ranking scales

Villanueva

Petenate

Silva

2005

Food Quality and Preference

153

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“…JAR scaling combines the measurements of attribute intensity and consumer acceptability [ 15 ]. This scale is commonly applied in the food industry for product development [ 16 ] and is used in the early stages of product elaboration [ 17 , 18 ], mainly when a systematic solution, like the full design formulation, is not available. This technique is also used in marketing and R&D departments due to its ease of use and directional guidance [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma

Vilela

Ferreira

Nunes

et al. 2020

Foods

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Port wine, the ultimate expression of the Demarcated Douro Region’s (DDR’s) history, cultural heritage experience, and art, was born on the slopes of the Douro river valley. One of the categories of port wine that is much appreciated by consumers is tawny port wine. This category of wine is aged in oak barrels and is characterized by oxidative aromas. Thus, the objective of the present work was to develop a tawny port wine-like fragrance, the first according to the literature. First, a group of 50 consumers in an informal environment and using two samples of tawny port wine (13 and over 40 years of aging in wood, respectively) was asked about the pleasantness of the aromas and the possible use of a tawny port wine-like fragrance. More than 80% of the group stated that they would use the fragrance as an air freshener (scent marketing in restaurants) or even in personal-use products. Then, a sensory panel of 12 participants (3 men and 9 women) was trained, and using tawny port wines of various brands and ages, the panel selected six descriptors to aromatically describe this type of wine. For the descriptors, seven aromatic chemical compounds were appointed and fragrances were developed with contributions from the panel. After several sessions with the sensory panel, three fragrances were selected, created with only three of the aromatic compounds initially used: benzaldehyde, sotolon, and vanillin. Afterward, the levels of consumer acceptability (150 individuals) for the three developed fragrances were studied and the optimization of their sensory characteristics was evaluated using a “just about right” (JAR) scale. It was found that male individuals assigned higher ratings and preferred fragrance 5.1, which was a statistically significant result (p < 0.001). Regarding age, Tukey’s test showed significant differences in responses to fragrance 5.3 between young adults and middle-aged adults (p = 0.018). Young adults gave higher scores for this fragrance. Additionally, consumers considered that the intensity of the tawny port wine aroma was ideal in the three fragrances, however, the fragrance color was not very intense. The use of the three compounds (benzaldehyde, sotolon, and vanillin) seems to be enough to obtain a tawny port wine-like fragrance.

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Evaluation of Bitterness of Caffeine in Hot Chocolate Drink by Category, Graphic, and Ratio Scaling

Cited by 20 publications

References 29 publications

Just-about-right and ideal scaling provide similar insights into the influence of sensory attributes on liking

Just-about-right and ideal scaling provide similar insights into the influence of sensory attributes on liking

Performance of the hybrid hedonic scale as compared to the traditional hedonic, self-adjusting and ranking scales

Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma

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