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Wichchukit S, O'Mahony M. The 9-point hedonic and unstructured line hedonic scales: An alternative analysis with more relevant effect sizes for preference. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104575] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Xia Y, De Mingo N, Mendez Martín J, Bodeau J, Perret M, Zhong F, O'Mahony M. Is the absolute scaling model the basis for the 9-point hedonic scale? Evidence from Poulton’s Stimulus Range Equalizing Bias. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104153] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Wichchukit S, LaFond S, O'Mahony M. Unstructured numerical intensity scales: Models, protocols and errors. Food Res Int 2020; 141:110027. [PMID: 33641955 DOI: 10.1016/j.foodres.2020.110027] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 12/11/2020] [Accepted: 12/12/2020] [Indexed: 11/26/2022]
Abstract
A sample of 62 untrained subjects were assessed on their ability to use unstructured numerical 9-point and 30-point category scales along with an unstructured line scale, using both rank-rating and serial monadic protocols. Visual stimuli were used for convenience, the task being to rate the heights of 12 easily discriminable columns of mung beans held in transparent vertical cylinders. Such stimuli had no perceptual variance, which would otherwise have added uncontrolled variance to the subjects' performance. Two measures of performance were used for each of the 6 experimental conditions. First, mean number of 'scaling errors' made in each of the six experimental conditions was computed. In this experiment, a scaling error was defined as giving a taller column a score equal to or less than a shorter column. The lower the error count, the better the subjects' performance. The second measure was to match the subjects' rating scale pattern of scores to a 'true' pattern of scores, derived from the physical measurements of the 12 columns. For this, a 'dissimilarity score' was developed. This compared the sum of the Euclidean distances between standardized true scale ratings for each of the column's 12 true heights, with those obtained from each subject. This gave a measure of the mismatch between the subject's set of scores and the true set of scores. Both the scaling error counts and the dissimilarity measures, indicated that subjects performed significantly better using the rank-rating protocol than the serial monadic. This was because of the effects of forgetting the exact intensities of stimuli once they had been removed, removal of stimuli being a necessary part of the serial monadic protocol. Subjects were penalized when using the 9-point scales, because there were too few categories to represent the different heights of all 12 columns. This introduced the concept of 'sufficient space'. Using the rank-rating protocol, the 30-point and line scales, with no memory problems and sufficient space elicited the best performances; they were not significantly different.
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Affiliation(s)
- Sukanya Wichchukit
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaeng Saen, 73140, Thailand.
| | - Sean LaFond
- FlavorSense, 1411 Grove Street, Healdsburg, CA, USA
| | - Michael O'Mahony
- Davis Sensory Institute, Davis, CA, USA; Department of Food Science & Technology, University of California, Davis, CA, USA.
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Torrico DD, Jirangrat W, Wang J, Chompreeda P, Sriwattana S, Prinyawiwatkul W. Novel Modelling Approaches to Characterize and Quantify Carryover Effects on Sensory Acceptability. Foods 2018; 7:foods7110186. [PMID: 30413059 PMCID: PMC6262531 DOI: 10.3390/foods7110186] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 10/27/2018] [Accepted: 11/06/2018] [Indexed: 11/16/2022] Open
Abstract
Sensory biases caused by the residual sensations of previously served samples are known as carryover effects (COE). Contrast and convergence effects are the two possible outcomes of carryover. COE can lead to misinterpretations of acceptability, due to the presence of intrinsic psychological/physiological biases. COE on sensory acceptability (hedonic liking) were characterized and quantified using mixed and nonlinear models. N = 540 subjects evaluated grape juice samples of different acceptability qualities (A = good, B = medium, C = poor) for the liking of color (C), taste (T), and overall (OL). Three models were used to quantify COE: (1) COE as an interaction effect; (2) COE as a residual effect; (3) COE proportional to the treatment effect. For (1), COE was stronger for C than T and OL, although COE was minimal. For (2), C showed higher estimates (−0.15 to +0.10) of COE than did T and OL (−0.09 to +0.07). COE mainly took the form of convergence. For (3), the absolute proportionality parameter estimate (λ) was higher for C than for T and OL (−0.155 vs. −0.004 to −0.039), which represented −15.46% of its direct treatment effect. Model (3) showed a significant COE for C. COE cannot be ignored as they may lead to the misinterpretation of sensory acceptability results.
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Affiliation(s)
- Damir Dennis Torrico
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
| | - Wannita Jirangrat
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
| | - Jing Wang
- College of Nursing and Health Innovation, University of Texas, Arlington, TX 76019, USA.
| | - Penkwan Chompreeda
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
| | - Sujinda Sriwattana
- Sensory Evaluation and Consumer Testing Unit, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
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Feng Y, O'Mahony M. Comparison between American and Chinese consumers in the use of verbal and numerical 9-point hedonic scales and R-Index ranking for food and personal products. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.04.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Wichchukit S, O'Mahony M. The 9-point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2167-2178. [PMID: 25378223 DOI: 10.1002/jsfa.6993] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2014] [Revised: 10/30/2014] [Accepted: 11/04/2014] [Indexed: 06/04/2023]
Abstract
The 9-point hedonic scale has been used routinely in food science, the same way for 60 years. Now, with advances in technology, data from the scale are being used for more and more complex programs for statistical analysis and modeling. Accordingly, it is worth reconsidering the presentation protocols and the analyses associated with the scale, as well as some alternatives. How the brain generates numbers and the types of numbers it generates has relevance for the choice of measurement protocols. There are alternatives to the generally used serial monadic protocol, which can be more suitable. Traditionally, the 'words' on the 9-point hedonic scale are reassigned as 'numbers', while other '9-point hedonic scales' are purely numerical; the two are not interchangeable. Parametric statistical analysis of scaling data is examined critically and alternatives discussed. The potential of a promising alternative to scaling itself, simple ranking with a hedonic R-Index signal detection analysis, is explored in comparison with the 9-point hedonic scale.
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Affiliation(s)
- Sukanya Wichchukit
- Department of Food Engineering, Kasetsart University, Kampheang Saen, Nakorn-pathom, Thailand
- Center of Excellence in Agricultural and Food Machinery, Kasetsart University, Thailand
| | - Michael O'Mahony
- Department of Food Science & Technology, University of California, Davis, California, USA
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Xia Y, Zhong F, O'Mahony M. Is the Discrepancy between Numbers Derived from Verbal and Numerical Protocols for 9-Point Hedonic Scales an Artifact of Product Choice? J SENS STUD 2015. [DOI: 10.1111/joss.12157] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yixun Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu China
- Department of Food Science and Technology; University of California; Davis CA 95616
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu China
| | - Michael O'Mahony
- Department of Food Science and Technology; University of California; Davis CA 95616
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Feng YH, Gutiérrez-Salomón AL, Angulo O, O’Mahony M, Wichchukit S. Data from ‘words only’ and ‘numbers only’ 9-point hedonic scales are not interchangeable for serial monadic as well as rank-rating protocols: Aspects of memory and culture. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.11.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Gutiérrez-Salomón A, Gámbaro A, Angulo O. Influence of Sample Presentation Protocol on the Results of Consumer Tests. J SENS STUD 2014. [DOI: 10.1111/joss.12097] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - A. Gámbaro
- Sensory Evaluation Laboratory; Food Science and Technology Department; School of Chemistry; Universidad de la República; Montevideo Uruguay
| | - O. Angulo
- Instituto Tecnológico de Veracruz; Veracruz Mexico
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Jirangrat W, Wang J, Sriwattana S, No HK, Prinyawiwatkul W. The split plot with repeated randomised complete block design can reduce psychological biases in consumer acceptance testing. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12406] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wannita Jirangrat
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803 USA
| | - Jing Wang
- Department of Biostatistics; School of Public Health; Saint Louis University; St. Louis MO 63104 USA
| | - Sujinda Sriwattana
- Sensory Evaluation and Consumer Testing Unit; Faculty of Agro-Industry; Chiang Mai University; Chiang Mai 50100 Thailand
| | - Hong Kyoon No
- Department of Food Science & Technology; Catholic University of Daegu; Hayang 712-702 South Korea
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803 USA
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Silva AND, Silva RDCDSND, Ferreira MAM, Minim VPR, Costa TDMTD, Perez R. Performance of hedonic scales in sensory acceptability of strawberry yogurt. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2013.04.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Cejudo-Bastante MJ, Rodríguez Dodero MC, Durán Guerrero E, Castro Mejías R, Natera Marín R, García Barroso C. Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:741-8. [PMID: 22806566 DOI: 10.1002/jsfa.5785] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2012] [Revised: 03/30/2012] [Accepted: 05/31/2012] [Indexed: 05/07/2023]
Abstract
BACKGROUND Despite the long history of sherry wine vinegar, new alternatives of consumption are being developed, with the aim of diversifying its market. Several new acetic-based fruit juices have been developed by optimising the amount of sherry wine vinegar added to different fruit juices: apple, peach, orange and pineapple. Once the concentrations of wine vinegar were optimised by an expert panel, the aforementioned new acetic fruit juices were tasted by 86 consumers. Three different aspects were taken into account: habits of consumption of vinegar and fruit juices, gender and age. RESULTS Based on the sensory analysis, 50 g kg(-1) of wine vinegar was the optimal and preferred amount of wine vinegar added to the apple, orange and peach juices, whereas 10 g kg(-1) was the favourite for the pineapple fruit. Based on the olfactory and gustatory impression, and 'purchase intent', the acetic beverages made from peach and pineapple juices were the most appreciated, followed by apple juice, while those obtained from orange juice were the least preferred by consumers. CONCLUSION New opportunities for diversification of the oenological market could be possible as a result of the development of this type of new product which can be easily developed by any vinegar or fruit juice maker company.
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Affiliation(s)
- María Jesús Cejudo-Bastante
- Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Puerto Real, Cádiz, Spain
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Kim JY, Sung YE, Kim KO. Descriptive Analysis of Toothpaste Flavor Using Novel Sample Preparation Procedure. J SENS STUD 2013. [DOI: 10.1111/joss.12032] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ji-Yoon Kim
- Department of Food Science and Engineering; Ewha Womans University; Seoul 120-750 Korea
| | - Young-Eun Sung
- Cosmetics & Personal Care Research Institute; Amorepacific Corporation; Yongin Gyeonggi Korea
| | - Kwang-Ok Kim
- Department of Food Science and Engineering; Ewha Womans University; Seoul 120-750 Korea
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Torre P, Arana I, Ortigosa M, Ibáñez FC. Search and Validation of Acidity References in Sensory Evaluation of Pepper. J SENS STUD 2012. [DOI: 10.1111/joss.12003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Paloma Torre
- Department of Environmental Sciences; Universidad Pública de Navarra; Campus Arrosadía 31006 Pamplona Navarra Spain
| | - Inés Arana
- Department of Environmental Sciences; Universidad Pública de Navarra; Campus Arrosadía 31006 Pamplona Navarra Spain
| | - María Ortigosa
- Department of Environmental Sciences; Universidad Pública de Navarra; Campus Arrosadía 31006 Pamplona Navarra Spain
| | - Francisco C. Ibáñez
- Department of Environmental Sciences; Universidad Pública de Navarra; Campus Arrosadía 31006 Pamplona Navarra Spain
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Harker F, Carr B, Lenjo M, MacRae E, Wismer W, Marsh K, Williams M, White A, Lund C, Walker S, Gunson F, Pereira R. Consumer liking for kiwifruit flavour: A meta-analysis of five studies on fruit quality. Food Qual Prefer 2009. [DOI: 10.1016/j.foodqual.2008.07.001] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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CORDONNIER S, DELWICHE J. AN ALTERNATIVE METHOD FOR ASSESSING LIKING: POSITIONAL RELATIVE RATING VERSUS THE 9-POINT HEDONIC SCALE. J SENS STUD 2008. [DOI: 10.1111/j.1745-459x.2008.00155.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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GOERLITZ CHRISTINED, HARPER WJAMES, DELWICHE JEANNINEF. RELATIONSHIP OF WATER ACTIVITY TO CONE CRISPNESS AS ASSESSED BY POSITIONAL RELATIVE RATING. J SENS STUD 2007. [DOI: 10.1111/j.1745-459x.2007.00128.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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PARK HAENA, O'MAHONY MICHAEL, KIM KWANGOK. A COMPARISON OF THE DISCRIMINATING POWER OF ANOVA AND R-INDEX ANALYSES OF HEDONIC DATA FOR VARIOUS PRODUCTS AND EXPERIMENTAL PROTOCOLS. J SENS STUD 2007. [DOI: 10.1111/j.1745-459x.2007.00106.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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A comparison of serial monadic and attribute-by-attribute protocols for simple descriptive analysis with untrained judges. Food Qual Prefer 2007. [DOI: 10.1016/j.foodqual.2006.05.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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KIM HEEJIN, KIM KWANGOK, JEON SEONYOUNG, KIM JUNGMI, O'MAHONY MICHAEL. THURSTONIAN MODELS AND VARIANCE II: EXPERIMENTAL CONFIRMATION OF THE EFFECTS OF VARIANCE ON THURSTONIAN MODELS OF SCALING. J SENS STUD 2006. [DOI: 10.1111/j.1745-459x.2006.00079.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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O'MAHONY MICHAEL, PARK HAENA, PARK JAEYEON, KIM KWANGOK. COMPARISON OF THE STATISTICAL ANALYSIS OF HEDONIC DATA USING ANALYSIS OF VARIANCE AND MULTIPLE COMPARISONS VERSUS AN R-INDEX ANALYSIS OF THE RANKED DATA. J SENS STUD 2004. [DOI: 10.1111/j.1745-459x.2004.060904.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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JEON SEONYOUNG, O'MAHONY MICHAEL, KIM KWANGOK. A COMPARISON OF CATEGORY AND LINE SCALES UNDER VARIOUS EXPERIMENTAL PROTOCOLS. J SENS STUD 2004. [DOI: 10.1111/j.1745-459x.2004.tb00135.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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KOO TAEYOUNG, KIM KWANGOK, O'MAHONY MICHAEL. EFFECTS OF FORGETTING ON PERFORMANCE ON VARIOUS INTENSITY SCALING PROTOCOLS: MAGNITUDE ESTIMATION AND LABELED MAGNITUDE SCALE (GREEN SCALE). J SENS STUD 2002. [DOI: 10.1111/j.1745-459x.2002.tb00341.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2002. [DOI: 10.1002/ffj.1083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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PIPATSATTAYANUWONG S, LEE H, LAU S, O'MAHONY M. HEDONIC R-INDEX MEASUREMENT OF TEMPERATURE PREFERENCES FOR DRINKING BLACK COFFEE. J SENS STUD 2001. [DOI: 10.1111/j.1745-459x.2001.tb00317.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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