Range bias in sensory evaluation

1365-2621

Blackwell Publishing Journal Backfiles 1879-2005

Process Engineering, Biotechnology, Nutrition Technology

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.

Electronic Resource