THREE SCALING METHODS FOR CONSUMER RATING OF SALT INTENSITY

Research output: Contribution to journalArticle

Abstract

This study aimed to identify a scaling technique, which would offer the greatest degree of discrimination and accuracy in an evaluation of soup samples, varying in salt concentration (0.3, 0.8 and 1.3% salt). A Seven Point Category Scale, a 100 mm Line scale and non-modulus Magnitude Estimation were used to evaluate samples by consumers (n = 36).A Friedman Two-Way ANOVA and a Wilcoxon Signed Ranks test were applied to the data to compare discriminatory ability and accuracy of the scaling techniques. Results revealed that each of the techniques could be used to discriminate between samples (P
Original languageEnglish
Pages (from-to)263-274
JournalJournal of Sensory Studies
Volume17
Issue number3
DOIs
Publication statusPublished - 2002

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