Journal of Sensory Studies vol. 13, no. 3, pp. 241 - 249
Indexed
SCI; SCIE; SCOPUS
Document Type
Article
Abstract
A traditional approach to intensity scaling, using ratings on a 9-point category scale was compared to a method that combined elements of ranking called Rank-Rating. The latter method forced judges to retaste stimuli whose tastes they had forgotten and accordingly reduced discrimination errors, thus increasing ability to discriminate.