On the consistency of liking scores: insights from a study including 917 consumers from 10 to 80 years old (original) (raw)
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Food Quality and Preference, 2003
The objective of this study was to evaluate the predictive value of hedonic tests on apple juice carried out in a sensory laboratory, University common room and at home (post-consumption test) on ad libitum home consumption measured over 5 consecutive days. Thirty-five elderly volunteers (59-88 years old) and 33 young subjects (20-30 years old) assessed the degree of liking five apple juices varying in sweetness (0, 2, 4, 7 and 10% w/w sucrose added) on a nine-point hedonic scale. Both age groups judged similarly the juice with the lowest sugar concentrations, whereas the juice with 2% sugar added received lower scores from the elderly compared to the young participants. Those samples with higher sweetness (4, 7 and 10%) received higher scores from the elderly compared to the young people. The sample with no sugar added had higher mean score (all the subjects) in the home test (6.92AE 1.78) compared to both laboratory (5.51 AE 2.15) and common room (5.92 AE2.08). No such differences were observed for the juices with the other sugar contents. In the elderly group, 1-day intake of apple juice remained on a similar level, regardless of sweetness liking, while among young adults the intake varied, and was highest for juices that were liked most (with 0 and 2% sucrose added). The results showed that hedonic ratings have a limited value as predictors of fruit juice consumption at home. The correlation between rated degree of liking and intake was low, especially for the elderly (r=0.39), indicating that factors other than pleasantness may affect intake. Among three test conditions, the lowest correlation of juice intake was obtained with laboratory test results (r=0.38), relatively higher-when hedonic tests were conducted in common room setting (r=0.49), or as the post-consumption test at home (r=0.73). Further research is required on sensory procedures relevant for the elderly, which together with some other nonsensory factors, would give a better prediction of consumption.
Journal of Sensory Studies, 2008
An alternative rating method, known as positional relative rating (PRR), or rank rating, was compared with the traditional 9-point hedonic scale. Initially, category scale and line scale versions of PRR were investigated to see which of either was better at differentiating samples. Four lemonades were assessed in duplicate on both scales (category and line). Overall quality, sweetness intensity and sourness intensity were assessed in separate sessions by groups of~50 consumers, depending on session. The category scale better differentiated samples than did the line scale for two of three attributes assessed, with differentiation being the same in the third. Subsequently, the overall liking of these same lemonades was assessed by 100 consumers on both the PRR category scale and the traditional 9-point hedonic scale. The differentiation of samples for both scales was equivalent, although mean values were somewhat lower with PRR.
A Role for Identification in the Gradual Decline in the Pleasantness of Flavors With Age
The journals of gerontology. Series B, Psychological sciences and social sciences, 2015
This study investigated a possible role for identification in the decline in flavor pleasantness with age. Two hundred sixty-four individuals aged from 16 to 85 years tasted 6 flavored drinks of varying identity and ease of identification, and rated each on pleasantness, a range of other characteristics and identified all flavors. Using regression, firstly, pleasantness was inversely associated with age (β = -0.22, p < .01). Secondly, the decline in pleasantness with age was associated with poorer identification (β = 0.30, p < .01), lower perceptions of sweetness (β = 0.01, p < .01), lower strength of flavor (β = 0.00, p = .02), lower familiarity (β = 0.01, p < .01), and a lower frequency of usual drink consumption (β = 0.04, p < .01). Thirdly, improved identification with age was associated with increased drink familiarity (β =< 0.01, p < .01), coloration compared with no color (β = <0.06, p < .01), and correct compared with incorrect coloration (β = <...
Journal of Food Quality, 1992
A cognitive theory of quantitative judgment that unites sensory methods into one general type of consumer test is applied to the assessment of individuals' preferences for the level ofsalt in bread and levels of sugar in a chocolate, a lime drink and a tomato soup. The theory is that each assessor knows rather precisely what levels of sensed characteristics she or he likes in a familiar food or drink and that, in the absence of contextual biases, ratings relative to stable anchor categories of choice behavior are linear with discriminable differences in the described characteristic.
Food Quality and Preference, 2004
Two methods: the nine-point hedonic scale and hedonic ranking, have been compared for their discrimination power and appropriateness when studying hedonic responses in elderly. A group of 35 elderly subjects (aged 60-88) and a control group of 35 young adults (aged 20-25) participated in the comparison. Five samples of each of two commercial fruit juices (apple and orange) differing in sensory profiles served as test material. Generally hedonic discriminability in elderly was lower than in young subjects for both methods. Ranking appeared to be more discriminating for apple juice samples, where hedonic differences among samples were smaller (F sample apple =8.80); for orange juice samples, of more pronounced hedonic differences (F sample orange =17.24) both methods revealed equal discriminability. From simplicity of the task and ''user friendliness'' of the tasting procedure, hedonic ranking seems to have some advantages over nine-point hedonic scaling. Results obtained by both methods for both juices were significantly correlated for elderly as well as for young subjects. However, the strength of correlation (Spearman R value) in elderly was much lower (R apple =0.2217; R orange =0.2213) than in young (R apple =0.4766; R orange =0.4844). Repeatability of hedonic assessment of orange juice samples performed by elderly (n=27) 2 weeks after first evaluation for both methods was very good and did not show any advantage of one method over another.
TASTE DESCRIPTIVE ANALYSIS: CONCEPT FORMATION, ALIGNMENT AND APPROPRIATENESS
Journal of Sensory Studies, 1990
To gain insight into the proportion of consumers who respond to extraneous factors in the paired preference testing situation, rather than the sensory properties of products being assessed, "placebo" preference tests with putatively identical products are used. One use is as a tool to select consumers who ignore extraneous factors and are thus suitable for use in preference tests, where experimenters wish to have confidence that consumers are ignoring extraneous factors and responding only to the sensory attributes of the products being tested. Yet, selecting such consumers tends often to reduce the sample size to approximately 20-35% of its original, which is unacceptably low. The protocol used in this study employed unusual instructions and questions to reverse the hidden demand characteristics of the test, so that the sample size was only reduced to 80-90% of its original.
Consumer test is an affective test that mainly used by company of consumer goods. The test is aimed to assess the personal responses by current or potential customers of a product. Two main approaches are used for consumer testing: measurement of preference and measurement of acceptance. The aim of the study was to compare how consumer would respond to preference test and acceptance test to food (orange juice) and non-food product (body lotion) and what is norm of the acceptance test of these two product categories. Samples of lotion and orange juice were included in the study. Consumers had to evaluate and express their liking of some sensory attributes using hedonic rating method and preference test (non-forced test). The aim of the study was investigate the norm of acceptance score comparing between food and non-food products. The attributes of lotion tested in this study were spreadability, stickiness, and smell. The attributes of orange juice tested were the appearance, aroma, flavor, amount of pulp, and overall attributes. Both lotion and orange juice' attributes, except overall attributes, were evaluated using hedonic rating test. Overall liking was evaluated using hedonic rating test and non-forced preference test. Each consumer would have 2 samples of products. It was found that the difference of hedonic scores has no association with preference choice in both lotion and orange juice sample.
The contribution of sensory liking to overall liking: An analysis of six food categories
Food Quality and Preference, 1995
Individuals differ in the degree to which they attend to different sensory inputs of food when they make their judgments of overall liking. Foods are complex, so it is quite difficult to isolate the effect of any one sensory input without confounding with other sensory inputs. However, analytically one can begin to estimate the importance of a sensory input by the linear slope M, relating overall liking to sensory attribute liking [Overall Liking = M(Attribute Liking) + B]. On an individual-by-individual basis one can compute these slopes for appearance, taste/flavor, and texture, respectively, as well as the normalized slopes (defined as the attribute liking slope divided by the sum of the three attribute liking slopes). The approach is applied to six food product categories: bologna, hot dog, carbonated fruit beverage, blueberry pie filling, peanut butter, salad dressing. The results show substantial inter-individual variability in the way overall liking covaries with sensory attribute liking. On an aggregate basis for foods the rank of importance for attribute liking is taste/flavor, texture, and appearance, respectively. However, on an individual basis there are a variety of different patterns.
Journal of Sensory Studies, 1994
Four combinations of cookie and juice were presented to 42 subjects for ratings of pleasantness of the items and their cornbinations (Experiment 1). Pleasantness ofjuice contributed to the pleasantness of a combination more than that of cookie (multiple regression analysis). In Experiment 2, subjects (N=41) rated each combination afier ad libitum consumption in four separate sessions. Pleasantness of a cookie contributed more to the pleasantness of a combination than that of juice, and the average R2 obtained in multiple regression analysis was higher than in Experiment 1, suggesting that rulings afier ad libitum consumption are more reliable. Pleasantness ratings explained ad libitum consumption of an item up to 23%, but perceived hunger and thirst, and consumption of the other item were at least equally good predictors. It is concluded that the pleasantness is only one among the multiple factors affecting umounts consumed in laboratory conditions.
Journal of Food Science, 2013
Orange juice is a well-accepted fruit juice, and its consumption increases steadily. Many studies have been conducted to understand the sensory characteristics of orange juice throughout its varying processing steps. Sensory language and consumer likings of food can be influenced by culture. The objective of this study is to evaluate the sensory characteristics of commercially available orange juices in Korea and identify drivers of liking for orange juices in Korea. A quantitative descriptive analysis was conducted using a trained panel (n = 10) to evaluate 7 orange juice samples in triplicates, followed by consumer acceptance tests (n = 103). Univariate and multivariate statistical analyses were conducted for data analysis. The sensory characteristics of commercially available orange juice were documented and grouped: group 1 samples were characterized by high in natural citrus flavors such as orange peel, orange flesh, citrus fruit, and grape fruit, whereas group 2 samples were characterized by processed orange-like flavors such as over-ripe, cooked-orange, and yogurt. Regardless of orange flavor types, a high intensity of orange flavor in orange juice was identified as a driver of liking for orange juices in Korea. Three distinct clusters were segmented by varying sensory attributes that were evaluated by likes and dislikes. Overall, many similarities were noticed between Korean market segment and global orange juice market. By knowing the drivers of liking and understanding the distinct consumer clusters present in the Korean orange juice market, the orange juice industry could improve the strategic marketing of its products in Korea.