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Beekman TL, Seo HS. Analytic-holistic cognitive styles affect consumer responses to food and beverage samples during sensory evaluation. Curr Res Food Sci 2023; 8:100635. [PMID: 38623275 PMCID: PMC11016584 DOI: 10.1016/j.crfs.2023.100635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 10/19/2023] [Accepted: 11/06/2023] [Indexed: 04/17/2024] Open
Abstract
Recent studies have shown that the analytic-holistic theory is applicable in sensory science-related areas. Analytic and holistic cognitive style groups have been found to have significantly different perceptions and behaviors within food-related scenarios. These differences were further investigated and identified within the current study, focusing on specific areas of common sensory tests and analyses where analytic and holistic cognitive style groups may differ from one another. Before the main study, 419 volunteers were classified into three groups based on their scores to the Analysis-Holism Scale (AHS). The extreme groups (65 adults for each) were identified as the "analytic" and "holistic" cognitive style groups, respectively. Participants evaluated fruit-flavored beverages and fruit samples for their impression of the intensity or hedonic aspects in the study conducted over two sessions. Each session either employed solely category or line scale for the questions. Analyses focused on the analytic and holistic group comparisons in mean, variance, penalty analysis, and pre- and post-AHS score differences. Results showed that the holistic group exhibited significantly higher mean scores and standard deviations in the hedonic ratings of fruit samples than the analytic group did. Compared to the analytic group, the holistic group showed significantly smaller mean drops in overall liking across the five Just-About-Right (JAR) questions related to flavors or tastes of the mixed-fruit flavored water. A significant difference between the AHS scores measured before and after the sensory evaluation was observed in the holistic group, but not in the analytic group. In conclusion, our findings provide empirical evidence that cognitive styles affect consumer responses to food or beverage samples during sensory evaluation tasks. This implies that sensory professionals may consider these analytic-holistic contrasts while exploring consumer responses to their target samples.
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Affiliation(s)
- Thadeus L. Beekman
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR, 72704, United States
| | - Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR, 72704, United States
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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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Immune status, well-being and gut microbiota in military supplemented with synbiotic ice cream and submitted to field training: a randomised clinical trial. Br J Nutr 2021; 126:1794-1808. [PMID: 33593462 DOI: 10.1017/s0007114521000568] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Strenuous physical activity, sleep deprivation and psychological stress are common features of military field training. The present study aimed to evaluate the effects of supplementation with a synbiotic ice cream on salivary IgA, gastrointestinal symptoms, well-being indicators and gut microbiota in young military participants undergoing field training. Sixty-five military completed the study: one group was supplemented for 30 d with synbiotic ice cream containing: 2·1 × 108 CFU/g for Lactobacillus acidophilus LA-5 and 2·7 × 109 CFU/g for Bifidobacterium animalis BB-12 and 2·3 g of inulin in the 60 g of ice cream at manufacture, and the other with a placebo ice cream. Volunteers were evaluated at pre-supplementation (baseline), post-supplementation and after a 5-d military training. Bifidobacterium and Lactobacillus genera were measured in stool samples and both showed a higher differential abundance post-supplementation and training. Salivary IgA and gastrointestinal symptoms decreased at post-training in both groups (P < 0·05; main effect of time); however, supplementation with synbiotic did not mitigate this effect. Tenseness and sleepiness were decreased in the synbiotic-treated group, but not in the placebo group at post-military training (P = 0·01 and 0·009, respectively; group × time effect). The other well-being indicators were not affected by the synbiotic supplementation. In conclusion, 30 d of synbiotic ice cream supplementation containing inulin, L. acidophilus LA-5 and B. animalis BB-12 favourably modulated gut microbiota and improved tenseness and sleepiness in healthy young military undergoing a 5-d field training. These improvements may be relevant to this population as they may influence the decision-making process in an environment of high physical and psychological stress.
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Gomide AI, Silva RDCDSN, Nascimento M, Minim LA, Minim VPR. Study of the influence of line scale length (9 and 15 cm) on the sensory evaluations of two descriptive methods. Journal of Food Science and Technology 2021; 58:2815-2824. [PMID: 34194115 DOI: 10.1007/s13197-020-04890-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/28/2020] [Accepted: 11/06/2020] [Indexed: 11/26/2022]
Abstract
The line scale is widely used in different lengths to quantify the intensity of descriptors in sensory evaluation. Since studies related to its size are still limited the objective was to determine what variables of descriptive sensory evaluation can be influenced when different scale length is considered in two different methods: Optimized Descriptive Profile (ODP) (low degree of training) and Conventional Profile (CP) (high degree of training). Five chocolate samples were evaluated by two panels, one using the 9 cm and the other using the 15 cm line scale. The panels performed the sensory analysis using the ODP and after the CP method. The following criteria were investigated: interaction between sample and evaluator, discriminative capacity, repeatability of results, and frequency of score use on the unstructured scale. The influence of scale length on sensory responses was similar in the two methods (ODP and CP). When comparing the two scales in both methods, it was observed that the 15 cm scale resulted in an improvement in discriminative capacity, reduction of interaction and the evaluators tended to distribute their ratings more evenly across this scale length. The repeatability of results showed a slight tendency to be better on the 9 cm scale.
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Affiliation(s)
- Aline Iamin Gomide
- Department of Food Technology, Federal University of Viçosa (UFV), Viçosa, Minas Gerais 36570-000 Brazil
| | | | - Moysés Nascimento
- Department of Statistics, Federal University of Viçosa (UFV), Viçosa, Minas Gerais 36570-000 Brazil
| | - Luis Antônio Minim
- Department of Food Technology, Federal University of Viçosa (UFV), Viçosa, Minas Gerais 36570-000 Brazil
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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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Xia Y, Song J, Zhong F, Halim J, O'Mahony M. The 9-point hedonic scale: Using R-Index Preference Measurement to compute effect size and eliminate artifactual ties. Food Res Int 2020; 133:109140. [PMID: 32466898 DOI: 10.1016/j.foodres.2020.109140] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 02/29/2020] [Accepted: 02/29/2020] [Indexed: 11/30/2022]
Abstract
214 consumers used the verbal 9-point hedonic scale to assess 4 types of flavor coated peanuts and 4 types of flavored teas. They used the traditional ANOVA/LSD analysis to provide mean values derived from the 9-point hedonic scale along with measures of significant difference. However, these data did not provide effect sizes. They did not give direct measures of the strength of preference between the various products, which was the main interest. Accordingly, effect sizes were computed. For this, each consumer had also ranked their preferences as they made their ratings on the 9-point hedonic scale. From these, R-Index values were computed to provide the percentages of consumers, who preferred each product to every other product. These direct measures of effect size completed the analysis begun by the ANOVA analysis of the set of mean scores. Also, the measures were nonparametric and avoided issues of the validity of a parametric statistical analysis. They also avoided the problem with the traditional analysis when products in the same scale category are attributed the same scores, when they are not equally liked. Experiment 2, using 207 consumers indicated that this problem was only serious enough to reduce the power of the traditional analysis, compared with the R-Index Preference Measurement, when the number of products being tested approached a dozen say, for product optimization.
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Affiliation(s)
- Yixun Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Jiahui Song
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Jeremia Halim
- Department of Food Science and Technology, University of California, Davis, CA, USA; Department of Food Technology, Universitas Pelita Harapan, Tangerang, Indonesia
| | - Michael O'Mahony
- Department of Food Science and Technology, University of California, Davis, CA, USA; Davis Sensory Institute, Davis, CA, USA.
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Lestringant P, Delarue J, Heymann H. Effects of adding extra samples to a product set when using descriptive analysis. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.01.017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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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: 97] [Impact Index Per Article: 10.8] [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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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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13
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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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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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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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Gustatory Discriminative Norms for Caffeine in Normal Use Point to Supertasters, Tasters and Non-tasters. CHEMOSENS PERCEPT 2011. [DOI: 10.1007/s12078-011-9092-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Blundell J, de Graaf C, Hulshof T, Jebb S, Livingstone B, Lluch A, Mela D, Salah S, Schuring E, van der Knaap H, Westerterp M. Appetite control: methodological aspects of the evaluation of foods. Obes Rev 2010; 11:251-70. [PMID: 20122136 PMCID: PMC3609405 DOI: 10.1111/j.1467-789x.2010.00714.x] [Citation(s) in RCA: 662] [Impact Index Per Article: 47.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
This report describes a set of scientific procedures used to assess the impact of foods and food ingredients on the expression of appetite (psychological and behavioural). An overarching priority has been to enable potential evaluators of health claims about foods to identify justified claims and to exclude claims that are not supported by scientific evidence for the effect cited. This priority follows precisely from the principles set down in the PASSCLAIM report. The report allows the evaluation of the strength of health claims, about the effects of foods on appetite, which can be sustained on the basis of the commonly used scientific designs and experimental procedures. The report includes different designs for assessing effects on satiation as opposed to satiety, detailed coverage of the extent to which a change in hunger can stand alone as a measure of appetite control and an extensive discussion of the statistical procedures appropriate for handling data in this field of research. Because research in this area is continually evolving, new improved methodologies may emerge over time and will need to be incorporated into the framework. One main objective of the report has been to produce guidance on good practice in carrying out appetite research, and not to set down a series of commandments that must be followed.
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Affiliation(s)
- J Blundell
- Institute of Psychological Sciences, University of Leeds, Leeds
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El Dine AN, Olabi A. Effect of Reference Foods in Repeated Acceptability Tests: Testing Familiar and Novel Foods Using 2 Acceptability Scales. J Food Sci 2009; 74:S97-106. [DOI: 10.1111/j.1750-3841.2008.01034.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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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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Carbonell L, Sendra J, Bayarri S, Izquierdo L, Tárrega A. Thurstonian scales obtained by transformation of beta distributions. Food Qual Prefer 2008. [DOI: 10.1016/j.foodqual.2007.12.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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KIM HAESUN, LEE HYESEONG, O'MAHONY MICHAEL, KIM KWANGOK. PAIRED PREFERENCE TESTS USING PLACEBO PAIRS AND DIFFERENT RESPONSE OPTIONS FOR CHIPS, ORANGE JUICES AND COOKIES. J SENS STUD 2008. [DOI: 10.1111/j.1745-459x.2008.00163.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [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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GREENE J, BRATKA K, DRAKE M, SANDERS T. EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTS. J SENS STUD 2006. [DOI: 10.1111/j.1745-459x.2006.00057.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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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