A Quantitative Approach to the Comparative Assessment of Taste Quality in the Confectionery Industry

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Abstract
An empirical scoring scale is given for quantitative comparison between pairs of items. The scale comprises the numbers 0,1,2,3 for differences described as "none", "barely perceptible", "perceptible". and "absolutely unmistakeable". A plus or minus sign is attached to the score, according to whether the Sample, in comparison with Control, is judged to be nearer to or further from the ideal product. An account is given of the application and interpretation of the scoring system, together with a study of its statistical validity.

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