Range bias in sensory evaluation
- 28 June 1982
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 17 (3) , 405-410
- https://doi.org/10.1111/j.1365-2621.1982.tb00195.x
Abstract
Summary: Using a panel of twenty‐four tasters, the optimum sweetener concentration for a flavoured milk beverage was determined using two different approaches, single (sequential monadic) presentation and simultaneous multiple presentation. The estimate provided by the multiple presentation was shown to depend upon the particular sweetness range presented to assessors, but, after correction for this range bias, the estimate almost coincided with that from the single presentation.Keywords
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