This manuscript is based on part of the M.S. thesis of the first author. The sustained participation of the volunteer subjects, the support of fellow graduate students, the clerical assistance of Clara Robison, and the partial financial support of the Dairy Council of California are gratefully acknowledged.
Measurement of Taste Intensity and Degree of Liking of Beverages by Graphic Scales and Magnitude Estimation
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1175–1182, July 1983
How to Cite
GIOVANNI, M. E. and PANGBORN, R. M. (1983), Measurement of Taste Intensity and Degree of Liking of Beverages by Graphic Scales and Magnitude Estimation. Journal of Food Science, 48: 1175–1182. doi: 10.1111/j.1365-2621.1983.tb09186.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 11/24/82; revised 4/6/83; accepted 4/13/83.
Graphic scaling (GS) and magnitude estimation (ME) of hedonic and intensity responses to 4–30% sucrose in lemonade and 0–16% fat in milk gave similar conclusions about the beverages, but GS was simpler to perform and responses were influenced less by numerical and contextural effects. More restricted ranges were used for ME than for GS, and for hedonic than for intensity responses. Good reproducibility was obtained, except for GS of hedonic responses to lemonade, which were bimodally distributed. Use of a higher sucrose reference (R) in lemonade decreased ME values, and increased the intensity exponent from 0.651 when R was 4% sucrose to 0.973 when R was 10% sucrose. Individual intensity exponents varied from 0.068–0.372 for milk, and from 0.146–1.075 for lemonade when R was 4% sucrose, and from 0.373–2.635 when R was 10% sucrose.