A COMPARISON OF CATEGORY AND LINE SCALES UNDER VARIOUS EXPERIMENTAL PROTOCOLS |
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| Authors: | SEON-YOUNG JEON MICHAEL O'MAHONY KWANG-OK KIM |
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| Institution: | Dept. of Food and Nutritional Sciences Ewha Womans University Seoul 120-750, Korea;Dept. of Food Science and Technology University of California Davis, CA 95616 |
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| Abstract: | Judges were required to rate the total intensity of NaCl solutions and the sweetness of orange flavored beverages using a variety of unstructured category and line scales. Discrimination errors were noted for each type of scale. No strong differences were observed in discrimination between category and line scales although a 20-point category scale incurred fewer discrimination errors than 9-point category and line scales. Allowing judges to retaste stimuli and review and modify their scores reduced discrimination errors. |
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