A comparison of hedonic scales and just-about-right (JAR) scales is needed because data in previous studies using JAR scales suggest that predicted optimum levels of ingredients often are not the same as the levels in products that currently are sold successfully. Thus, in this research, consumers tested lemonade varying in sugar concentration from 6% to 14%, using (1) a JAR scale formed by boxes or a line and (2) a hedonic box-type scale. Predicted “optimum” levels of sweetness for the lemonade and differences in liking for the formulations were determined. The JAR line and box scales gave similar predicted optimal results (9.2% and 9.4% sucrose, respectively), which were significantly lower than the hedonic scale results (10.3% sucrose). In a preference test, consumers significantly preferred the 10.3% sugar lemonade over the 9.3% concentration, indicating that, based on paired preference testing, the hedonic scale resulted in better prediction of optimal sweetness than the JAR scale.
[1]
R. Mcbride.
Stimulus Range Influences Intensity and Hedonic Ratings of Flavour
,
1985,
Appetite.
[2]
Z. Vickers.
SENSORY SPECIFIC SATIETY IN LEMONADE USING A JUST RIGHT SCALE FOR SWEETNESS
,
1988
.
[3]
M. E. Giovanni,et al.
Dietary intake of sweet foods and of dairy fats and resultant gustatory responses to sugar in lemonade and to fat in milk
,
1984,
Appetite.
[4]
Zata M Vickers,et al.
AVOIDING THE CENTERING BIAS OR RANGE EFFECT WHEN DETERMINING AN OPTIMUM LEVEL OF SWEETNESS IN LEMONADE
,
1987
.
[5]
E. Poulton.
Models for biases in judging sensory magnitude.
,
1979,
Psychological bulletin.
[6]
R. Pangborn,et al.
Preferences and intake measures of salt and sugar, and their relation to personality traits
,
1990,
Appetite.