Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps

Food Quality and Preference

Volumn 20, Issue 1, 2009, Pages 1-12

  Villanueva, Nilda D M ^a   Da Silva, Maria A A P ^b  

^a CENTRUM CATÓLICA GRADUATE BUSINESS SCHOOL   (Peru)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cabernet Sauvignon wines; Consumer research; Hybrid hedonic scale; MDPREF; Nine point hedonic scale; Self adjusting scale

Indexed keywords

EID: 53049090039     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2008.06.003     Document Type: Article

References (48)

1. Altman D.G. Plotting probability ellipses. Applied Statistics 37 (1978) 347-349
2. Amerine M.A., and Roessler E.B. Wines - Their sensory evaluation (1983), W.H. Freeman and Company, San Francisco
3. Arditti S. Preference mapping: A case study. Food Quality and Preference 8 (1997) 323-326
4. Chang J.J., and Carrol J.D. How to use MDPREF, a computer program for multidimensional analysis of preference data (1969), Bell Telephone Laboratories, Murray Hill, MJ
5. Cordelle S., Piper D., and Schlich P. On the consistency of liking scores: A validation study run in France and Germany. Food Quality and Preference 16 (2005) 493-503
6. Curia A.V., Hough G., Martínez M.C., and Margalef M.I. How Argentine consumers understand the Spanish translation of the 9-point hedonic scale. Food Quality and Preference 12 (2001) 217-221
7. Daillant-Spinnler B., Macfie H.J.H., Beyts P.K., and Hedderly D. Relationships between perceived sensory properties and major preference directions of 12 varieties of apples from the southern hemisphere. Food Quality and Preference 7 (1996) 113-126
8. DeVellis R.F. Reliability. Scale development: Theory and applications (1991), Sage Publications Inc., Newbury Park, CA, USA (pp. 25-42)
9. Edgington E.S. Randomization test. 2nd ed. (1987), Marcel Dekker, New York
10. Efron B., and Tibshirani R. Bootstrap methods for standard errors, confidence intervals, and other measures of statistical accuracy. Statistical Science 1 (1986) 54-77
11. Falahee M., and Macrae A.W. Consumer appraisal of drinking water: Multidimensional scaling analysis. Food Quality and Preference 6 (1995) 327-332
12. Gay, C. (1988). A statistical assessment of taste-testing methods. Ph.D. Thesis, Department of Applied Statistics, University of Reading. 276 pp.
13. Gay C., and Mead R. A statistical appraisal of the problem of sensory measurement. Journal of Sensory Studies 7 (1992) 205-228
14. Geel L., Kinnear M., and De Kock H.L. Relating consumer preferences to sensory attributes of instant coffee. Food Quality and Preference 16 (2005) 237-244
15. Giovanni M.E., and Pangborn R.M. Measurement of taste intensity and degree of liking of beverages by graphic scales and magnitude estimation. Journal of Food Science 48 (1983) 1175-1182
16. Greene J.L., Bratka K.J., Drake M.A., and Sanders T.H. Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts. Journal of Sensory Studies 21 2 (2006) 146-154
17. Greenhoff K., and Macfie H.J.K. Preference mapping in practice. In: MacFie H.J.H., and Thomson D.M.H. (Eds). Measurement of food preferences (1994), Blackie Academic and Professional, London 137-166
18. Green B.G., Shaffer G.S., and Gilmore M.M. Derivation and evaluation of a semantic scale of oral sensation magnitude with apparent ratio properties. Chemical Senses 18 (1993) 683-702
19. Guest S., Essick G., Patel A., Prajapati R., and McGlone F. Labeled magnitude scales for oral sensations of wetness, dryness, pleasantness and unpleasantness. Food Quality and Preference 18 (2007) 324-352
20. Guinard J.-X., Uotani B., and Schlich P. Internal and external mapping of preferences for commercial lager beers: Comparison of hedonic ratings by consumers blind versus with knowledge of brand and price. Food Quality and Preference 12 (2001) 243-255
21. Helgesen H., Solheim R., and Naes T. Consumer preference mapping of dry fermented lamb sausages. Food Quality and Preference 8 (1997) 97-109
22. Heyd B., and Danzart M. Modeling consumers preferences of coffees: Evaluation of different methods. Lebensm.-Wiss. u.-Technol. 31 (1998) 607-611
23. Lavenka N., and Kamen J. Magnitude estimation of food acceptability. Journal of Food Science 59 (1994) 1322-1324
24. Macfie H.J., and Wakeling I.N. Designing consumer trials balanced first and higher orders of carry-over effects when only a subset of k samples from t may be tested. Food Quality and Preference 6 (1995) 299-308
25. Macpherson R.S., and Randall E. Line length measurement as a tool for food preference research. Ecology of food and Nutrition 17 (1985) 149-156
26. Martinez C., Santa Cruz M.J., Hough G., and Vega M.J. Preference mapping of cracker type biscuits. Food Quality and Preference 13 (2002) 535-544
27. Mazzucchelli R., and Guinard J.-X. Comparison of monadic and simultaneous sample presentation procedures in a descriptive analysis of milk chocolate. Journal of Sensory Studies 14 (1999) 235-248
28. McDaniel M.R., and Sawyer F.M. Preference testing of whiskey sour formulation: Magnitude estimation versus the 9-point hedonic scale. Journal of Food Science 46 (1981) 182-185
29. Mead R., and Gay C. Sequential design of sensory trials. Food Quality and Preference 6 (1995) 271-280
30. Monteleone E., Frewer L., Wakeling I., and Mela D.J. Individual differences in starchy food consumption: The application of preference mapping. Food Quality and Preference 9 (1998) 211-219
31. Moskowitz H.R., and Sidel J.L. Magnitude and hedonic scales of food acceptability. Journal of Food Science 26 (1971) 149-167
32. Murray J.M., and Delahunty C.M. Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese. Food Quality and Preference 11 (2000) 419-435
33. O'Mahony M. Some assumptions and difficulties with common statistics for sensory analysis. Food Technology (1982) 75-82
34. Peryam D.R., and Pilgrim F.J. Hedonic scale method of measuring food preferences. Food Technology 11 (1957) 9-14
35. Richardson-Harman N.J., Stevens R., Walker S., Gamble J., Miller M., Wong M., et al. Mapping consumer perceptions of creaminess and liking for liquid dairy products. Food Quality and Preference 11 (2000) 239-246
36. Santa Cruz J.M., Martinez M.C., and Hough G. Descriptive analysis, consumer clusters and preference mapping of commercial mayonnaise in Argentine. Journal of Sensory Studies 17 (2002) 309-325
37. ® software: Usage and reference, version 8.0. Cary, NC, USA: SAS Institute Inc.
38. Schutz H.G., and Cardello A.V. A labeled affective magnitude (LAM) scale for assessing food liking/disliking. Journal of Sensory Studies 16 (2001) 117-159
39. Thybo A.K., Kuhn B.F., and Martens H. Explaining Danish children's preferences for apples using instrumental, sensory and demographic/behavioral data. Food Quality and Preference 15 (2003) 53-63
40. Vie A., Gulli D., and O'mahony M. Alternative hedonic measures. Journal of Food Science 56 (1991) 1-5
41. Villanueva N.D.M., Petenate A.J., and Da Silva M.A.A.P. Performance of three affective methods and diagnosis of the ANOVA model. Food Quality and Preference 11 (2000) 363-370
42. Villanueva N.D.M., Petenate A.J., and Da Silva M.A.A.P. Performance of the hybrid hedonic scale as compared to the traditional hedonic, self-adjusting and ranking scales. Food Quality and Preference 16 (2005) 691-703
43. Warnock A.R., Shumaker A.N., and Delwiche J.F. Consideration of Thurstonian scaling of ratings data. Food Quality and Preference 17 (2006) 556-561
44. Westad F., Hersleth M., and Lea P. Strategies for consumer segmentation with applications on preference data. Food Quality and Preference 15 (2004) 681-687
45. Wilkinson C., and Yuksel D. Modeling differences between panelists in use of measurement scales. Journal of Sensory Studies 12 (1997) 55-68
46. Williams A.A., Spencer H.W., Carter C.S., Arnold G.M., and Langron S. Manual of sensory difference testing of wines (1979), Long Ashton Research Station, UK
47. Yackinous C., Wee C., and Guinard J.-X. Internal preference mapping of hedonic ratings for Ranch salad dressings varying in fat and garlic flavor. Food Quality and Preference 10 (1999) 401-409
48. Young N.D., Drake M., Lopetcharat K., and McDaniel M.R. Preference mapping of Cheddar cheese with varying maturity levels. Journal of Dairy Science 87 (2004) 11-19