THREE SCALING METHODS FOR CONSUMER RATING OF SALT INTENSITY

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 Estima...

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Bibliographic Details
Published in:	Journal of sensory studies Vol. 17; no. 3; pp. 263 - 274
Main Authors:	PURDY, JOANNA M.A., ARMSTRONG, GILLIAN A., McILVEEN, HEATHER
Format:	Journal Article
Language:	English
Published:	Oxford, UK Blackwell Publishing Ltd 01-07-2002 Blackwell
Subjects:	Aroma and flavouring agent industries Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology General aspects Methods of analysis, processing and quality control, regulation, standards Soup Salt Seasonings Consumer Preference Organoleptic properties Sensory analysis
Online Access:	Get full text
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Summary:	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<0.001). However, none of the three techniques were significantly more accurate than one another. In view of the results and consumer preference/comments for using the Seven Point Category Scale, this technique is proposed as an effective method for consumer rating of salt intensity.
Bibliography:	ark:/67375/WNG-F8F6W06M-3 ArticleID:JOSS263 istex:64365FDC308CD5B5055FBD911BCF147579351D40
ISSN:	0887-8250 1745-459X
DOI:	10.1111/j.1745-459X.2002.tb00347.x