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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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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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Alford AB, Schilling MW, Kaminski RM. Consumer Acceptability and Composition of Crayfish Harvested from Commercial Production Fields and Moist-Soil Wetlands. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2014.961667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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