PSYCHOMETRIC ANALYSIS OF FOOD AROMAS BY PROFILING AND MULTIDIMENSIONAL SCALING

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Abstract
Panelists evaluated 20 commercial food aromas by two procedures: Profiling and estimation of overall qualitative dissimilarity. The scaling procedure of magnitude estimation was used for each task. Profiling produced unique signatures of attributes for each aroma, and illustrated variations in quality. Estimates of qualitative dissimilarity were treated as‘inter‐stimulus’ distances, and the method of multidimensional scaling was used to develop geometrical maps in which both aromas and descriptor terms were placed. These maps revealed that (a) aromas and descriptors (one's concept of an‘ideal’ aroma) were fairly close to each other for fruit aromas, but often diverged for meats; (b) a pictorial representation of the qualitative dissimilarity (and similarity) of aromas and descriptors can be easily produced; and (c) individuals perceive qualitative differences in aromas in similar ways.

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