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'Different-stimulus' scaling errors; effects of scale length

Title
'Different-stimulus' scaling errors; effects of scale length
Authors
Park J.-Y.O'Mahony M.Kim K.-O.
Ewha Authors
김광옥
SCOPUS Author ID
김광옥scopus
Issue Date
2007
Journal Title
Food Quality and Preference
ISSN
0950-3293JCR Link
Citation
vol. 18, no. 2, pp. 362 - 368
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Using a Rank-Rating protocol and a traditional protocol whereby stimuli could not be re-tasted nor the scores be reviewed and modified, judges' performance on category and line scales of intensity, in terms of the number of 'different-stimulus' scaling errors, was compared. A different stimulus scaling error was defined as giving a perceptually more intense stimulus an equal or lower score than a perceptually less intense stimulus. The scales compared were 9- and 20-point category scales and 10 and 20 cm line scales. The stimuli were beef flavored soups of varying saltiness and orange flavored gelatin cubes of varying sweetness. There was a tendency for longer scales (20-point category, 20 cm line) to yield fewer 'different-stimulus' scaling errors than the shorter scales (9-point category, 10 cm line). © 2006 Elsevier Ltd. All rights reserved.
DOI
10.1016/j.foodqual.2006.03.021
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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