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McVeigh, J, Armstrong, Gillian and McIlveen-Farley, Heather (2002) THREE SCALING METHODS FOR CONSUMER RATING OF SALT INTENSITY. Journal of Sensory Studies, 17 (3). pp. 263-274. [Journal article]

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URL: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-459X.2002.tb00347.x/references

DOI: 10.1111/j.1745-459X.2002.tb00347


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.

Item Type:Journal article
Faculties and Schools:Ulster Business School > Department of Management and Leadership
Ulster Business School > Department of Accounting, Finance and Economics
Ulster Business School
Research Institutes and Groups:Business and Management Research Institute
ID Code:25875
Deposited By: Mrs Karen Welshman
Deposited On:26 Apr 2013 14:57
Last Modified:26 Apr 2013 14:57

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