Scaling ranked data for correlating sensory and instrumental measures. Application to dairy desserts colour evaluation
Colour is one of the main appearance attributes and usually conditions consumer’s acceptance (Clydesdale, 1993).The ranking method may provide a useful alternative to the use of scales for measuring the intensity of an attribute as perceived from different samples. The ranking method makes the panellists judgement easier and the ordinal raw data so obtained can be transformed in an interval scale using Thurstonian scaling methods. The data thus obtained can be used to relate physical intensity and sensory intensity. The aim of this study was to analyse the relationship between instrumental colour parameters and sensory colour intensity perceived in commercial vanilla dairy desserts.
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| Main Authors: | , , |
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| Format: | presentación biblioteca |
| Language: | English |
| Published: |
2004-08-07
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| Subjects: | dairy desserts, colour evaluation, |
| Online Access: | http://hdl.handle.net/10261/3056 |
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| Summary: | Colour is one of the main appearance attributes and usually
conditions consumer’s acceptance (Clydesdale, 1993).The
ranking method may provide a useful alternative to the use of
scales for measuring the intensity of an attribute as perceived
from different samples. The ranking method makes the
panellists judgement easier and the ordinal raw data so
obtained can be transformed in an interval scale using
Thurstonian scaling methods. The data thus obtained can be
used to relate physical intensity and sensory intensity. The
aim of this study was to analyse the relationship between
instrumental colour parameters and sensory colour intensity
perceived in commercial vanilla dairy desserts. |
|---|