Numerical scale-point locations for constructing the LAM (labeled affective magnitude) scale

Journal of Sensory Studies

Volumn 19, Issue 4, 2004, Pages 341-346

  Cardello, Armand V ^a   Schutz, Howard G ^b  

^a DEVELOPMENT AND ENGINEERING CENTER   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DATA REDUCTION; ERROR ANALYSIS; FOOD PRODUCTS; GEOMETRY; SEMANTICS; SENSITIVITY ANALYSIS;

COMPUTER-BASED BALLOTS; DESCRIMINABILITY; LABELED AFFECTIVE MAGNITUDE (LAM); SCALE-POINT LOCATIONS;

SENSORY PERCEPTION;

EID: 9144236318     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2004.tb00152.x     Document Type: Article

References (3)

1. GREEN, B.G., SHAFFER, G.S. and GILMORE, M.M. 1993. Derivation and evaluation of a semantic scale of oral sensation magnitude with apparent ratio properties. Chem. Senses 18, 683-702.
2. PERYAM, D.R. and PILGRIM, F.J. 1957. Hedonic scale method of measuring food preferences. Food Technol. 11, 9-14.
3. SCHUTZ, H.G. and CARDELLO, A.V. 2001. A labeled affective magnitude (LAM) scale for assessing food liking/disliking. J. Sensory Studies 16, 117-159.