메뉴 건너뛰기




Volumn 95, Issue 11, 2015, Pages 2167-2178

The 9-point hedonic scale and hedonic ranking in food science: Some reappraisals and alternatives

Author keywords

9 point hedonic scale; Alternative protocols; Cognitive strategies; Data analysis; Hedonic R Index; Ranking

Indexed keywords

COGNITION; CONSUMER ATTITUDE; FOOD HANDLING; FOOD PREFERENCE; HUMAN; PLEASURE; PROCEDURES; TASTE;

EID: 84934280786     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6993     Document Type: Review
Times cited : (184)

References (86)
  • 1
    • 84860389581 scopus 로고    scopus 로고
    • Hedonic scaling: A review of methods and theory
    • Lim J, Hedonic scaling: A review of methods and theory. Food Qual Pref 22:733-747 (2011).
    • (2011) Food Qual Pref , vol.22 , pp. 733-747
    • Lim, J.1
  • 2
    • 24944487580 scopus 로고    scopus 로고
    • How well does the 9-point hedonic scale predict purchase frequency?
    • Rosas-Nexticapa M, Angulo O and O'Mahony M, How well does the 9-point hedonic scale predict purchase frequency? J Sens Stud 20:313-331 (2005).
    • (2005) J Sens Stud , vol.20 , pp. 313-331
    • Rosas-Nexticapa, M.1    Angulo, O.2    O'Mahony, M.3
  • 3
    • 77951977290 scopus 로고    scopus 로고
    • Evaluation of the labelled hedonic scale under different experimental conditions
    • Lim J and Fujimaru T, Evaluation of the labelled hedonic scale under different experimental conditions. Food Qual Pref 21:521-530 (2010).
    • (2010) Food Qual Pref , vol.21 , pp. 521-530
    • Lim, J.1    Fujimaru, T.2
  • 4
    • 74049141344 scopus 로고    scopus 로고
    • Derivation and evaluation of a labeled hedonic scale
    • Lim J, Wood A and Green BG, Derivation and evaluation of a labeled hedonic scale. Chem Sens 34:739-751 (2009).
    • (2009) Chem Sens , vol.34 , pp. 739-751
    • Lim, J.1    Wood, A.2    Green, B.G.3
  • 5
    • 9144236318 scopus 로고    scopus 로고
    • Numerical scale-point location for constructing the LAM (labeled affective magnitude) scale
    • Cardello AV and Schutz HG, Numerical scale-point location for constructing the LAM (labeled affective magnitude) scale. J Sens Stud 19:341-346 (2004).
    • (2004) J Sens Stud , vol.19 , pp. 341-346
    • Cardello, A.V.1    Schutz, H.G.2
  • 6
    • 0041077196 scopus 로고    scopus 로고
    • A labeled affective magnitude (LAM) scale for assessing food liking/disliking
    • Schutz HG and Cardello AV, A labeled affective magnitude (LAM) scale for assessing food liking/disliking. J Sens Stud 16:117-159 (2001).
    • (2001) J Sens Stud , vol.16 , pp. 117-159
    • Schutz, H.G.1    Cardello, A.V.2
  • 7
    • 84861672809 scopus 로고    scopus 로고
    • Labeled magnitude scales: A critical review
    • Schifferstein HNJ, Labeled magnitude scales: A critical review. Food Qual Pref 26:151-158 (2012).
    • (2012) Food Qual Pref , vol.26 , pp. 151-158
    • Schifferstein, H.N.J.1
  • 8
    • 0001924485 scopus 로고
    • Advanced taste-test method
    • 194
    • Peryam DR and Girardot NF, Advanced taste-test method. Food Eng 24:58-61, 194 (1952).
    • (1952) Food Eng , vol.24 , pp. 58-61
    • Peryam, D.R.1    Girardot, N.F.2
  • 9
    • 0002699557 scopus 로고
    • Hedonic scale method of measuring food preferences
    • Peryam DR and Pilgrim FJ, Hedonic scale method of measuring food preferences. Food Technol 11:9-14 (1957).
    • (1957) Food Technol , vol.11 , pp. 9-14
    • Peryam, D.R.1    Pilgrim, F.J.2
  • 15
    • 0020774012 scopus 로고
    • Absolute and other scales: Question of validity
    • Zwislocki JJ, Absolute and other scales: Question of validity. Percept Psychophys 33:593-594 (1983).
    • (1983) Percept Psychophys , vol.33 , pp. 593-594
    • Zwislocki, J.J.1
  • 16
    • 0019034963 scopus 로고
    • Absolute scaling of sensory magnitudes: A validation
    • Zwislocki JJ and Goodman DA, Absolute scaling of sensory magnitudes: A validation. Percept Psychophys 28:28-38 (1980).
    • (1980) Percept Psychophys , vol.28 , pp. 28-38
    • Zwislocki, J.J.1    Goodman, D.A.2
  • 17
    • 0020774462 scopus 로고
    • Evidence against "absolute" scaling
    • Mellers BA, Evidence against "absolute" scaling. Percept Psychophys 33:523-526 (1983).
    • (1983) Percept Psychophys , vol.33 , pp. 523-526
    • Mellers, B.A.1
  • 18
    • 0020835512 scopus 로고
    • Reply to Zwislocki's views on "absolute" scaling
    • Mellers BA, Reply to Zwislocki's views on "absolute" scaling. Percept Psychophys 34:405-408 (1983).
    • (1983) Percept Psychophys , vol.34 , pp. 405-408
    • Mellers, B.A.1
  • 19
    • 0002270348 scopus 로고
    • Range-frequency compromise in judgment
    • Parducci A, Range-frequency compromise in judgment. Psychol Monogr 77:1-50 (1963).
    • (1963) Psychol Monogr , vol.77 , pp. 1-50
    • Parducci, A.1
  • 20
    • 0013813860 scopus 로고
    • Category judgment: A range-frequency model
    • Parducci A, Category judgment: A range-frequency model. Psychol Rev 72:407-418 (1965).
    • (1965) Psychol Rev , vol.72 , pp. 407-418
    • Parducci, A.1
  • 21
    • 0014396369 scopus 로고
    • The relativism of absolute judgments
    • Parducci A, The relativism of absolute judgments. Sci Am 219:84-90 (1968).
    • (1968) Sci Am , vol.219 , pp. 84-90
    • Parducci, A.1
  • 22
    • 0026912819 scopus 로고
    • Contextual and sequential effects on judgments of sweetness intensity
    • Schifferstein HNJ and Frijters JER, Contextual and sequential effects on judgments of sweetness intensity. Percept Psychophys 52:243-255 (1992).
    • (1992) Percept Psychophys , vol.52 , pp. 243-255
    • Schifferstein, H.N.J.1    Frijters, J.E.R.2
  • 23
    • 0027673071 scopus 로고
    • Context effects in judging taste intensity: A comparison of variable line and category rating methods
    • Stillman JA, Context effects in judging taste intensity: A comparison of variable line and category rating methods. Percept Psychophys 54:477-484 (1993).
    • (1993) Percept Psychophys , vol.54 , pp. 477-484
    • Stillman, J.A.1
  • 24
    • 84977710622 scopus 로고
    • A comparison of rating scales: Sensitivity, replicates and relative measurement
    • Lawless HT and Malone GJ, A comparison of rating scales: Sensitivity, replicates and relative measurement. J Sens Stud 1:155-174 (1986).
    • (1986) J Sens Stud , vol.1 , pp. 155-174
    • Lawless, H.T.1    Malone, G.J.2
  • 25
    • 0018499217 scopus 로고
    • Models for biases in judging sensory magnitudes
    • Poulton EC, Models for biases in judging sensory magnitudes. Psychol Bull 86:777-803 (1979).
    • (1979) Psychol Bull , vol.86 , pp. 777-803
    • Poulton, E.C.1
  • 26
    • 78049438662 scopus 로고    scopus 로고
    • The 9-point hedonic scale: Are words and numbers compatible?
    • Nicolas L, Marquilly C and O'Mahony M, The 9-point hedonic scale: Are words and numbers compatible? Food Qual Pref 21:1008-1015 (2010).
    • (2010) Food Qual Pref , vol.21 , pp. 1008-1015
    • Nicolas, L.1    Marquilly, C.2    O'Mahony, M.3
  • 28
    • 0038979367 scopus 로고    scopus 로고
    • A new approach to category scales of intensity I: Traditional vs rank-rating
    • Kim K-O and O'Mahony M, A new approach to category scales of intensity I: Traditional vs rank-rating. J Sens Stud 13:241-249 (1998).
    • (1998) J Sens Stud , vol.13 , pp. 241-249
    • Kim, K.-O.1    O'Mahony, M.2
  • 29
    • 69749108908 scopus 로고    scopus 로고
    • Sensitivity comparisons of sequential monadic and side-by-side presentation protocols in affective consumer testing
    • Colyar JM, Eggett DL, Steele FM, Dunn ML and Ogden LV, Sensitivity comparisons of sequential monadic and side-by-side presentation protocols in affective consumer testing. J Food Sci 74:S322-S327 (2009).
    • (2009) J Food Sci , vol.74 , pp. S322-S327
    • Colyar, J.M.1    Eggett, D.L.2    Steele, F.M.3    Dunn, M.L.4    Ogden, L.V.5
  • 30
    • 1842613449 scopus 로고    scopus 로고
    • A comparison of category and line scales under various experimental protocols
    • Jeon S-Y, O'Mahony M and Kim K-O, A comparison of category and line scales under various experimental protocols. J Sens Stud 19:49-66 (2004).
    • (2004) J Sens Stud , vol.19 , pp. 49-66
    • Jeon, S.-Y.1    O'Mahony, M.2    Kim, K.-O.3
  • 31
    • 0036016189 scopus 로고    scopus 로고
    • Effects of forgetting on performance on various intensity scaling protocols: Magnitude estimation and labeled magnitude scale (Green scale)
    • Koo T-Y, Kim K-O and O'Mahony M, Effects of forgetting on performance on various intensity scaling protocols: Magnitude estimation and labeled magnitude scale (Green scale). J Sens Stud 17:177-192 (2002).
    • (2002) J Sens Stud , vol.17 , pp. 177-192
    • Koo, T.-Y.1    Kim, K.-O.2    O'Mahony, M.3
  • 32
    • 0035537468 scopus 로고    scopus 로고
    • Effects of forgetting on various protocols for category and line scales of intensity
    • Lee H-J, Kim K-O and O'Mahony M, Effects of forgetting on various protocols for category and line scales of intensity. J Sens Stud 16:327-342 (2001).
    • (2001) J Sens Stud , vol.16 , pp. 327-342
    • Lee, H.-J.1    Kim, K.-O.2    O'Mahony, M.3
  • 33
    • 0001800572 scopus 로고
    • Mathematics, measurement, and psychophysics
    • in, ed. by Stevens SS. John Wiley, New York
    • Stevens SS, Mathematics, measurement, and psychophysics, in Handbook of Experimental Psychology, ed. by Stevens SS. John Wiley, New York, pp. 1-49 (1951).
    • (1951) Handbook of Experimental Psychology , pp. 1-49
    • Stevens, S.S.1
  • 34
    • 0001625143 scopus 로고
    • The psychophysics of sensory function
    • Stevens SS, The psychophysics of sensory function. Am Sci 48:226-253 (1960).
    • (1960) Am Sci , vol.48 , pp. 226-253
    • Stevens, S.S.1
  • 35
    • 0032334307 scopus 로고    scopus 로고
    • A new approach to category scales of intensity II: Use of d′ values
    • Kim K-O, Ennis DM and O'Mahony M, A new approach to category scales of intensity II: Use of d′ values. J Sens Stud 13:251-267 (1998).
    • (1998) J Sens Stud , vol.13 , pp. 251-267
    • Kim, K.-O.1    Ennis, D.M.2    O'Mahony, M.3
  • 36
    • 38649132833 scopus 로고
    • Maximum-likelihood estimation of parameters of signal-detection theory and determination of confidence intervals - rating-method data
    • Dorfman DD and Alf E, Maximum-likelihood estimation of parameters of signal-detection theory and determination of confidence intervals - rating-method data. J Math Psychol 6:487-497 (1969).
    • (1969) J Math Psychol , vol.6 , pp. 487-497
    • Dorfman, D.D.1    Alf, E.2
  • 37
    • 0000935823 scopus 로고
    • Maximum-likelihood estimation of receiver operating characteristic curve parameters
    • Ogilvie JC and Creelman CD, Maximum-likelihood estimation of receiver operating characteristic curve parameters. J Math Psychol 5:377-391 (1968).
    • (1968) J Math Psychol , vol.5 , pp. 377-391
    • Ogilvie, J.C.1    Creelman, C.D.2
  • 38
    • 65249114739 scopus 로고    scopus 로고
    • Decision strategies determined from the shape of the same-different ROC curve: What are the effects of incorrect assumptions?
    • Hautus M, O'Mahony M and Lee H-S, Decision strategies determined from the shape of the same-different ROC curve: What are the effects of incorrect assumptions? J Sens Stud 23:743-764 (2008).
    • (2008) J Sens Stud , vol.23 , pp. 743-764
    • Hautus, M.1    O'Mahony, M.2    Lee, H.-S.3
  • 39
    • 41649103082 scopus 로고    scopus 로고
    • The signal detection theory ROC curve: Some applications in food sensory science
    • O'Mahony M and Hautus M, The signal detection theory ROC curve: Some applications in food sensory science. J Sens Stud 23:186-204 (2008).
    • (2008) J Sens Stud , vol.23 , pp. 186-204
    • O'Mahony, M.1    Hautus, M.2
  • 40
    • 78149367983 scopus 로고    scopus 로고
    • A transfer of technology from engineering: use of ROC curves from signal detection theory to investigate information processing in the brain during sensory difference testing
    • Wichchukit S and O'Mahony M, A transfer of technology from engineering: use of ROC curves from signal detection theory to investigate information processing in the brain during sensory difference testing. J Food Sci 75:R183-R193 (2010).
    • (2010) J Food Sci , vol.75 , pp. R183-R193
    • Wichchukit, S.1    O'Mahony, M.2
  • 41
    • 0003407830 scopus 로고
    • Signal Detection Theory and Psychophysics
    • Robert E. Krieger, New York
    • Green DM and Swets JA, Signal Detection Theory and Psychophysics. Robert E. Krieger, New York, pp. 87-91 (1974).
    • (1974) , pp. 87-91
    • Green, D.M.1    Swets, J.A.2
  • 43
    • 33748645313 scopus 로고    scopus 로고
    • Thurstonian models and variance II: experimental confirmation of the effects of variance on Thurstonian models of scaling
    • Kim H-J, Kim K-O, Jeon S-Y, Kim J-M and O'Mahony M, Thurstonian models and variance II: experimental confirmation of the effects of variance on Thurstonian models of scaling. J Sens Stud 21:485-504 (2006).
    • (2006) J Sens Stud , vol.21 , pp. 485-504
    • Kim, H.-J.1    Kim, K.-O.2    Jeon, S.-Y.3    Kim, J.-M.4    O'Mahony, M.5
  • 44
    • 0005082238 scopus 로고
    • The psychophysics of semantics: an experimental investigation
    • Jones LV and Thurstone LL, The psychophysics of semantics: an experimental investigation. J Appl Psychol 39:31-36 (1955).
    • (1955) J Appl Psychol , vol.39 , pp. 31-36
    • Jones, L.V.1    Thurstone, L.L.2
  • 45
    • 0001309709 scopus 로고
    • Development of a scale for measuring soldiers' food preferences
    • Jones LV, Peryam DR and Thurstone LL, Development of a scale for measuring soldiers' food preferences. Food Res 20:512-520 (1955).
    • (1955) Food Res , vol.20 , pp. 512-520
    • Jones, L.V.1    Peryam, D.R.2    Thurstone, L.L.3
  • 46
    • 0342345544 scopus 로고
    • The scaling of stimuli by the method of successive intervals
    • Edwards AL, The scaling of stimuli by the method of successive intervals. J Appl Psychol 36:118-122 (1952).
    • (1952) J Appl Psychol , vol.36 , pp. 118-122
    • Edwards, A.L.1
  • 47
    • 24944561864 scopus 로고    scopus 로고
    • Response bias and memory effects for selected scaling and discrimination protocols
    • MS thesis, University of California, Davis
    • Stroh S, Response bias and memory effects for selected scaling and discrimination protocols. MS thesis, University of California, Davis (1998).
    • (1998)
    • Stroh, S.1
  • 49
    • 77952892678 scopus 로고    scopus 로고
    • Drivers of liking for yogurt drinks with prebiotics and probiotics
    • Allgeyer LC, Miller MJ and Lee S-Y, Drivers of liking for yogurt drinks with prebiotics and probiotics. J Food Sci 75:S212-S219 (2010).
    • (2010) J Food Sci , vol.75 , pp. S212-S219
    • Allgeyer, L.C.1    Miller, M.J.2    Lee, S.-Y.3
  • 50
    • 79957903649 scopus 로고    scopus 로고
    • Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef)
    • Hong JH, Yoon EK, Chung SJ, Chung L, Cha SM, O'Mahony M, et al., Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef). J Food Sci 76:S306-S313 (2011).
    • (2011) J Food Sci , vol.76 , pp. S306-S313
    • Hong, J.H.1    Yoon, E.K.2    Chung, S.J.3    Chung, L.4    Cha, S.M.5    O'Mahony, M.6
  • 51
    • 38349056380 scopus 로고    scopus 로고
    • Consumer acceptance of an extruded soy-based high-protein breakfast cereal
    • Yeu K, Lee Y and Lee S-Y, Consumer acceptance of an extruded soy-based high-protein breakfast cereal. J Food Sci 73:S20-S25 (2008).
    • (2008) J Food Sci , vol.73 , pp. S20-S25
    • Yeu, K.1    Lee, Y.2    Lee, S.-Y.3
  • 52
    • 84886312856 scopus 로고    scopus 로고
    • Consumer acceptability and antioxidant potential of probiotic-yogurt with spices
    • Illupapalayam VV, Smith SC and Gamlath S, Consumer acceptability and antioxidant potential of probiotic-yogurt with spices. LWT - Food Sci Technol 55:255-262 (2014).
    • (2014) LWT - Food Sci Technol , vol.55 , pp. 255-262
    • Illupapalayam, V.V.1    Smith, S.C.2    Gamlath, S.3
  • 53
    • 84893013108 scopus 로고    scopus 로고
    • Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference
    • Bindon K, Holt H, Williamson PO, Varela C, Herderich M and Francis IL, Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference. Food Chem 154:90-101 (2014).
    • (2014) Food Chem , vol.154 , pp. 90-101
    • Bindon, K.1    Holt, H.2    Williamson, P.O.3    Varela, C.4    Herderich, M.5    Francis, I.L.6
  • 54
    • 79961126529 scopus 로고    scopus 로고
    • Changes in quality, liking, and purchase intent of irradiated fresh-cut spinach during storage
    • Fan X and Sokorai KJB, Changes in quality, liking, and purchase intent of irradiated fresh-cut spinach during storage. J Food Sci 76:S363-S367 (2011).
    • (2011) J Food Sci , vol.76 , pp. S363-S367
    • Fan, X.1    Sokorai, K.J.B.2
  • 55
    • 48149099396 scopus 로고    scopus 로고
    • Comparison of five common acceptance and preference methods
    • Hein KA, Jaeger SR, Carr BT and Delahunty CM, Comparison of five common acceptance and preference methods. Food Qual Pref 19:651-661 (2008).
    • (2008) Food Qual Pref , vol.19 , pp. 651-661
    • Hein, K.A.1    Jaeger, S.R.2    Carr, B.T.3    Delahunty, C.M.4
  • 56
    • 68849111379 scopus 로고    scopus 로고
    • Comparison of preference mapping techniques for the optimization of strawberry yogurt
    • Lovely C and Meullenet J-F, Comparison of preference mapping techniques for the optimization of strawberry yogurt. J Sens Stud 24:457-478 (2009).
    • (2009) J Sens Stud , vol.24 , pp. 457-478
    • Lovely, C.1    Meullenet, J.-F.2
  • 57
    • 84899964167 scopus 로고    scopus 로고
    • Effectiveness of calcium chloride and calcium lactate on maintenance of textural and sensory qualities of fresh-cut mangos
    • Ngamchuachit P, Sivertsen HK, Mitcham EJ and Barrett DM, Effectiveness of calcium chloride and calcium lactate on maintenance of textural and sensory qualities of fresh-cut mangos. J Food Sci 79:C786-C794 (2014).
    • (2014) J Food Sci , vol.79 , pp. C786-C794
    • Ngamchuachit, P.1    Sivertsen, H.K.2    Mitcham, E.J.3    Barrett, D.M.4
  • 58
    • 84890227170 scopus 로고    scopus 로고
    • Consumer acceptability of high hydrostatic pressure (HHP)-treated ground beef patties
    • Hayes JE, Raines CR, DePasquale DA and Cutter CN, Consumer acceptability of high hydrostatic pressure (HHP)-treated ground beef patties. LWT - Food Sci Technol 56:207-210 (2014).
    • (2014) LWT - Food Sci Technol , vol.56 , pp. 207-210
    • Hayes, J.E.1    Raines, C.R.2    DePasquale, D.A.3    Cutter, C.N.4
  • 60
    • 77952935245 scopus 로고    scopus 로고
    • The impact of grape skin bioactive functionality information on the acceptability of tea infusions made from wine by-products
    • Cheng VJ, Bekhit AE-D, Sedcole R and Hamid N, The impact of grape skin bioactive functionality information on the acceptability of tea infusions made from wine by-products. J Food Sci 75:S167-S172 (2010).
    • (2010) J Food Sci , vol.75 , pp. S167-S172
    • Cheng, V.J.1    Bekhit, A.-D.2    Sedcole, R.3    Hamid, N.4
  • 61
    • 84890541889 scopus 로고    scopus 로고
    • Use of winemaking by-products as an ingredient for tomato puree: The effect of particle size on product quality
    • Lavelli V, Sri Harsha PSC, Torri L and Zeppa G, Use of winemaking by-products as an ingredient for tomato puree: The effect of particle size on product quality. Food Chem 152:162-168 (2014).
    • (2014) Food Chem , vol.152 , pp. 162-168
    • Lavelli, V.1    Sri Harsha, P.S.C.2    Torri, L.3    Zeppa, G.4
  • 62
    • 79961126260 scopus 로고    scopus 로고
    • Staling of cereal brand enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics
    • Lebesi DM and Tzia C, Staling of cereal brand enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics. J Food Sci 76:S380-S387 (2011).
    • (2011) J Food Sci , vol.76 , pp. S380-S387
    • Lebesi, D.M.1    Tzia, C.2
  • 63
    • 70350139116 scopus 로고    scopus 로고
    • Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers
    • Chung S-J, Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers. J Food Sci 74:S286-S295 (2009).
    • (2009) J Food Sci , vol.74 , pp. S286-S295
    • Chung, S.-J.1
  • 64
    • 77953888126 scopus 로고    scopus 로고
    • Descriptive analysis and U.S. consumer acceptability of 6 green tea samples from China, Japan, and Korea
    • Lee J and Chambers DH, Descriptive analysis and U.S. consumer acceptability of 6 green tea samples from China, Japan, and Korea. J Food Sci 75:S141-S147 (2010).
    • (2010) J Food Sci , vol.75 , pp. S141-S147
    • Lee, J.1    Chambers, D.H.2
  • 65
    • 77957167300 scopus 로고    scopus 로고
    • Consumer acceptance for green tea by consumers in the United States, Korea and Thailand
    • Lee J, Chambers IV E, Chambers DH, Chun SS, Oupadissakoon C and Johnson DE, Consumer acceptance for green tea by consumers in the United States, Korea and Thailand. J Sens Stud 25(Suppl S1):109-132 (2010).
    • (2010) J Sens Stud , vol.25 , Issue.SUPPL S1 , pp. 109-132
    • Lee, J.1    Chambers, E.2    Chambers, D.H.3    Chun, S.S.4    Oupadissakoon, C.5    Johnson, D.E.6
  • 66
    • 0015954889 scopus 로고
    • Recognition assessed by rating and ranking
    • Brown J, Recognition assessed by rating and ranking. Br J Psychol 65:13-22 (1974).
    • (1974) Br J Psychol , vol.65 , pp. 13-22
    • Brown, J.1
  • 67
    • 84977737020 scopus 로고
    • Understanding discrimination tests: A user-friendly treatment of response bias, rating and ranking R-Index tests and their relationship to signal detection
    • O'Mahony M, Understanding discrimination tests: A user-friendly treatment of response bias, rating and ranking R-Index tests and their relationship to signal detection. J Sens Stud 7:1-47 (1992).
    • (1992) J Sens Stud , vol.7 , pp. 1-47
    • O'Mahony, M.1
  • 68
    • 70350138464 scopus 로고    scopus 로고
    • Quantification of sensory and food quality: the R-Index analysis
    • Lee H-S and van Hout D, Quantification of sensory and food quality: the R-Index analysis. J Food Sci 74:R57-R64 (2009).
    • (2009) J Food Sci , vol.74 , pp. R57-R64
    • Lee, H.-S.1    van Hout, D.2
  • 69
    • 36749022673 scopus 로고    scopus 로고
    • Updated and expanded table for testing the significance of the R-Index
    • Bi J and O'Mahony M, Updated and expanded table for testing the significance of the R-Index. J Sens Stud 22:713-720 (2007).
    • (2007) J Sens Stud , vol.22 , pp. 713-720
    • Bi, J.1    O'Mahony, M.2
  • 70
    • 14844291395 scopus 로고    scopus 로고
    • Sensory detection of cooked flavor development during pasteurization of a Guava beverage using R-Index
    • Argaiz A, Pérez-Vega O and López-Malo A, Sensory detection of cooked flavor development during pasteurization of a Guava beverage using R-Index. J Food Sci 70:S149-S152 (2005).
    • (2005) J Food Sci , vol.70 , pp. S149-S152
    • Argaiz, A.1    Pérez-Vega, O.2    López-Malo, A.3
  • 71
    • 33845447244 scopus 로고    scopus 로고
    • Mouth-feel detection threshold and instrumental viscosity of sucrose and high fructose corn syrup solutions
    • Kappes SM, Schmidt SJ and Lee S-Y, Mouth-feel detection threshold and instrumental viscosity of sucrose and high fructose corn syrup solutions. J Food Sci 71:S597-S602 (2006).
    • (2006) J Food Sci , vol.71 , pp. S597-S602
    • Kappes, S.M.1    Schmidt, S.J.2    Lee, S.-Y.3
  • 72
    • 13244262792 scopus 로고    scopus 로고
    • Utilizing the R-Index measure for threshold testing in model caffeine solutions
    • Robinson KM, Klein BP and Lee S-Y, Utilizing the R-Index measure for threshold testing in model caffeine solutions. Food Qual Pref 16:283-289 (2005).
    • (2005) Food Qual Pref , vol.16 , pp. 283-289
    • Robinson, K.M.1    Klein, B.P.2    Lee, S.-Y.3
  • 73
    • 21144466392 scopus 로고
    • Use of a signal detection ranking analysis to measure preference for commercial and 'health modified' cakes
    • Chauhan J and O'Mahony M, Use of a signal detection ranking analysis to measure preference for commercial and 'health modified' cakes. J Sens Stud 8:69-75 (1993).
    • (1993) J Sens Stud , vol.8 , pp. 69-75
    • Chauhan, J.1    O'Mahony, M.2
  • 74
    • 84985200074 scopus 로고
    • Replacement of sodium chloride by modified potassium chloride (cocrystalized disodium-5′-innosinate and disodium-5′-guanylate with potassium chloride) in fresh pork sausages: Acceptability testing using signal detection measures
    • Pasin G, O'Mahony M, York G, Weitzel B, Gabriel L and Zeidler G, Replacement of sodium chloride by modified potassium chloride (cocrystalized disodium-5′-innosinate and disodium-5′-guanylate with potassium chloride) in fresh pork sausages: Acceptability testing using signal detection measures. J Food Sci 54:553-555 (1989).
    • (1989) J Food Sci , vol.54 , pp. 553-555
    • Pasin, G.1    O'Mahony, M.2    York, G.3    Weitzel, B.4    Gabriel, L.5    Zeidler, G.6
  • 75
    • 84909799037 scopus 로고
    • Alternative hedonic measures
    • Vié A, Gulli D and O'Mahony M, Alternative hedonic measures. J Food Sci 56:1-5, 46 (1991).
    • (1991) J Food Sci , vol.56 , pp. 1-5+46
    • Vié, A.1    Gulli, D.2    O'Mahony, M.3
  • 76
    • 0035623857 scopus 로고    scopus 로고
    • Hedonic R-Index measurement of temperature preference for drinking black coffee
    • Pipatsattayanuwong S, Lee H-S, Lau S and O'Mahony M, Hedonic R-Index measurement of temperature preference for drinking black coffee. J Sens Stud 16:517-536 (2001).
    • (2001) J Sens Stud , vol.16 , pp. 517-536
    • Pipatsattayanuwong, S.1    Lee, H.-S.2    Lau, S.3    O'Mahony, M.4
  • 77
    • 12144265142 scopus 로고    scopus 로고
    • Sensory evaluation and marketing: Measurement of a consumer concept
    • Lee H-S and O'Mahony M, Sensory evaluation and marketing: Measurement of a consumer concept. Food Qual Pref 16:227-235 (2005).
    • (2005) Food Qual Pref , vol.16 , pp. 227-235
    • Lee, H.-S.1    O'Mahony, M.2
  • 78
    • 49749130900 scopus 로고    scopus 로고
    • Some new approaches to consumer acceptance measurement as a guide to marketing
    • Lee H-S and O'Mahony M, Some new approaches to consumer acceptance measurement as a guide to marketing. Food Sci Biotechnol 16:863-867 (2007).
    • (2007) Food Sci Biotechnol , vol.16 , pp. 863-867
    • Lee, H.-S.1    O'Mahony, M.2
  • 79
    • 1442293088 scopus 로고
    • Consumer acceptance methodology: one vs. two samples
    • Simone M and Pangborn RM, Consumer acceptance methodology: one vs. two samples. Food Technol 6:25-29 (1957).
    • (1957) Food Technol , vol.6 , pp. 25-29
    • Simone, M.1    Pangborn, R.M.2
  • 80
    • 65249152453 scopus 로고    scopus 로고
    • Hidden and false "preferences" on the structured 9-point hedonic scale
    • Villegas-Ruiz X, Angulo O and O'Mahony M, Hidden and false "preferences" on the structured 9-point hedonic scale. J Sens Stud 23:780-790 (2008).
    • (2008) J Sens Stud , vol.23 , pp. 780-790
    • Villegas-Ruiz, X.1    Angulo, O.2    O'Mahony, M.3
  • 81
  • 82
    • 0038714443 scopus 로고    scopus 로고
    • Structured and unstructured 9-point hedonic scales: A cross cultural study with American, Japanese and Korean consumers
    • Yao E, Lim J, Tamaki K, Ishii R, Kim K-O and O'Mahony M, Structured and unstructured 9-point hedonic scales: A cross cultural study with American, Japanese and Korean consumers. J Sens Stud 18:115-139 (2003).
    • (2003) J Sens Stud , vol.18 , pp. 115-139
    • Yao, E.1    Lim, J.2    Tamaki, K.3    Ishii, R.4    Kim, K.-O.5    O'Mahony, M.6
  • 83
    • 84912069202 scopus 로고    scopus 로고
    • A critical appraisal: the 9-point hedonic scale and hedonic ranking as an alternative
    • MS thesis, University of California, Davis
    • Feng Y, A critical appraisal: the 9-point hedonic scale and hedonic ranking as an alternative. MS thesis, University of California, Davis (2012).
    • (2012)
    • Feng, Y.1
  • 84
    • 0019993980 scopus 로고
    • Effects of instrumental consumption on children's food preference
    • Birch LL, Birch D, Marlin DW and Kramer L, Effects of instrumental consumption on children's food preference. Appetite 3:125-134 (1982).
    • (1982) Appetite , vol.3 , pp. 125-134
    • Birch, L.L.1    Birch, D.2    Marlin, D.W.3    Kramer, L.4
  • 85
    • 84977727245 scopus 로고
    • Time-intensity scaling with judges trained to use a calibrated scale: Adaptation, salty and umami tastes
    • O'Mahony M and Wong S-Y, Time-intensity scaling with judges trained to use a calibrated scale: Adaptation, salty and umami tastes. J Sens Stud 3:217-236 (1989).
    • (1989) J Sens Stud , vol.3 , pp. 217-236
    • O'Mahony, M.1    Wong, S.-Y.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.