Home About us Contact
|
Home About us Contact | ||
|
|
||
Line Scales (line + scale)
Selected AbstractsEFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTSJOURNAL OF SENSORY STUDIES, Issue 2 2006J.L. GREENE ABSTRACT Fruity fermented (FF) flavor is a common off-flavor in peanuts resulting from high-temperature curing. The 9-point hedonic scale is the most widely used scale to determine consumer acceptance; however, research has indicated that line scales may provide equal reliability and greater sensitivity. The objectives of this study were to characterize consumer perception of FF flavor in peanuts and to compare the effectiveness of the two scale types. Consumers (n = 208) evaluated control (no FF), low-intensity (1.0) FF and high-intensity (3.0) FF peanut pastes for the strength/intensity of roasted peanut flavor (RPF), sweet taste (ST), fresh peanut flavor (FPF) and overall liking (OV) using randomly assigned ballots. Sensitivity in defining consumer perception of off-flavor in peanuts was greater with use of line scales than with the hedonic scale. The line scale indicated that FF flavor in peanuts, even at low intensity, negatively impacted OV and further identified significantly lower RPF and FPF perception by consumers. The hedonic scale identified only a difference in FPF and was not sensitive enough to show a difference in OV. [source] EVALUATION OF IDEAL WINE AND CHEESE PAIRS USING A DEVIATION-FROM-IDEAL SCALE WITH FOOD AND WINE EXPERTSJOURNAL OF FOOD QUALITY, Issue 3 2005MARJORIE KING ABSTRACT Most information regarding the suitability of wine and cheese pairs is anecdotal information. The objective of this research was to provide recommendations based on scientific research for the most desirable "wine & cheese pairs" using nine award-winning Canadian cheeses and 18 BC wines (six white, six red and six specialty wines). Twenty-seven wine and food professionals rated the wine and cheese pairs using a bipolar structured line scale (12 cm). The "ideal pair," scored at the midpoint of the scale, was defined as a wine and cheese combination where neither the wine nor the cheese dominated. For each cheese, mean deviation-from-ideal scores were determined and evaluated by analysis of variance. Scores closest to six were considered "ideal," while higher or lower scores represented pairs where the "wine" or the "cheese" dominated, respectively. In general, white wines had mean scores closer to six ("ideal") than either the red or specialty wines. The late harvest, ice and port-type wines were more difficult to pair . Judges varied considerably in their individual assessments reflecting a high degree of personal expectation and preference. [source] A COMPARISON OF THE EFFECTIVENESS OF HEDONIC SCALES AND END-ANCHOR COMPRESSION EFFECTSJOURNAL OF SENSORY STUDIES, Issue 2010HARRY T. LAWLESS ABSTRACT Three experiments were conducted to compare the relative performance of hedonic scaling methods, including the labeled affective magnitude (LAM) scale. In the first study, three versions of the LAM were used to evaluate 20 phrases that described diverse sensory experiences. One scale was anchored to "greatest imaginable like/dislike for any experience" and another used the "greatest imaginable like" phrase of the LAM but with the interior phrases repositioned relative to "any experience." The scale anchored to "any experience" showed a smaller range of scale usage and lower statistical differentiation, relative to the LAM scale, with the repositioned scale intermediate. Two further experiments compared the LAM to the nine-point hedonic scale, an 11-point category scale using the LAM phrases, and to a three-label line scale, a simplified version of the LAM with only the end phrases and the neutral center-point phrase. All scales showed similar differentiation of juices in the second study and sensory experience phrases in the third. A modest advantage for the LAM scale in the second experiment did not extend to the third study. Researchers should be careful in the choice of high end anchors for hedonic scales, as a compressed range of scale usage may result in lower product differentiation. PRACTICAL APPLICATIONS Hedonic scales for food acceptability are widely used in new product development for consumer testing and in food preference surveys. A desired goal of efficient sensory evaluation testing is the ability of tests to differentiate samples on the basis of scale data, in this case scales commonly used for food acceptability and preference testing. Scales which are able to differentiate products more effectively are less likely to lead to Type II error in experimentation, in which true differences between products are not detected. Such errors can lead to lost opportunities for product improvements or to enhanced chances for taking undetected risks in the case of false parity conclusions. [source] Description of a new Lake Tanganyikan cichlid fish of the genus Cyprichromis(Perciformes: Cichlidae) with a note on sexual dimorphismJOURNAL OF FISH BIOLOGY, Issue SB 2006T. Takahashi Cyprichromis coloratus, a new cichlid species, is described based on 41 type specimens from the Zambian coast of Lake Tanganyika. It differs from Cyprichromis microlepidotus by having fewer scales in the longitudinal line (41,44 v. 59,70 in C. microlepidotus) and upper lateral line (31,36 v. 47,59), from Cyprichromis leptosoma by more dorsal-fin spines (14,15 v. 11,13 in C. leptosoma) and longitudinal line scales (41,44 v. 38,40), from Cyprichromis pavo by fewer dorsal-fin spines and soft rays (29,31, usually 30, in total v. 30,32, usually 31, in C. pavo), and from Cyprichromis zonatus by shallower body depth [24·0,28·5 (26·4 ± 1·1)% of standard length v. 24·5,30·5 (28·4 ± 1·3)% in C. zonatus] and smaller eye [eye length 25·2,30·9 (27·2 ± 1·1)% of head length v. 27·9,33·3 (30·2 ± 1·2)%]. The new species is also separable from C. microlepidotus, C. pavo and C. zonatus by absence of distinct small spots on the body (v. pearl grey and yellowish small spots along scale rows on body at least in males of C. microlepidotus and C. pavo), its distinct dichromatism (particularly on the caudal fin) between males of the same population (v. dichromatism absent in C. zonatus) and absence of vertical bands (v. three or four distinct vertical bands beneath dorsal fin base in live males of C. zonatus). Cyprichromis coloratus n. sp. also exhibits sexual dimorphism, females having a larger head and males having longer pelvic fin, differences which are discussed in relation to reproductive behaviour. A key to the five species of Cyprichromis is included. A lectotype is designated for Cyprichromis leptosoma. [source] EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTSJOURNAL OF SENSORY STUDIES, Issue 2 2006J.L. GREENE ABSTRACT Fruity fermented (FF) flavor is a common off-flavor in peanuts resulting from high-temperature curing. The 9-point hedonic scale is the most widely used scale to determine consumer acceptance; however, research has indicated that line scales may provide equal reliability and greater sensitivity. The objectives of this study were to characterize consumer perception of FF flavor in peanuts and to compare the effectiveness of the two scale types. Consumers (n = 208) evaluated control (no FF), low-intensity (1.0) FF and high-intensity (3.0) FF peanut pastes for the strength/intensity of roasted peanut flavor (RPF), sweet taste (ST), fresh peanut flavor (FPF) and overall liking (OV) using randomly assigned ballots. Sensitivity in defining consumer perception of off-flavor in peanuts was greater with use of line scales than with the hedonic scale. The line scale indicated that FF flavor in peanuts, even at low intensity, negatively impacted OV and further identified significantly lower RPF and FPF perception by consumers. The hedonic scale identified only a difference in FPF and was not sensitive enough to show a difference in OV. [source] A STUDY OF CHINESE-ORIGIN AND EUROPEAN-ORIGIN AUSTRALIAN CONSUMERS' TEXTURE PREFERENCES USING A NOVEL EXTRUDED PRODUCTJOURNAL OF SENSORY STUDIES, Issue 5 2001J.M. MURRAY ABSTRACT Diverse food choices and preferences are commonly observed between consumers cross-culturally, however, many aspects of these behavioral differences are not yet fully understood. In order to investigate cross-cultural texture preferences, six extruded snack samples, manufactured under different processing conditions to represent a range of textural characteristics were characterized by a trained panel using descriptive sensory analysis. In parallel, thirty-eight naive European-Origin and thirty-seven naive Chinese-Origin Australian consumers (t = 75) rated their preference for the snacks. The snacks were not representative of any snacks on the market and thus represented a " novel" product in both cultures. Additionally, consumers answered a simple questionnaire and completed the food neophobia scale. Results of descriptive analysis indicated significant differences (p,0.01) between the samples for 13 out of 15 descriptive attributes but no significant differences in preference were found between European-origin and Chinese-origin consumers. However, overall analysis of mean effects indicated that Chinese-origin consumers rated samples significantly higher than European-origin consumers (p,0.05), suggesting a cultural bias in the use of line scales. Gender did not influence texture preference, however, age significantly influenced preference for three of the samples (p,0.05) and analysis of mean effects also indicated differences in consumers' ratings which were related to age. Food neophobia classification did not influence preference, although many more Chinese-origin consumers (28) were classified as neophobic than were European-origin consumers (11). [source] | ||||||||||