A COMPARISON APPROACH TO FOOD ACCEPTANCE,
Abstract
The study involves the problem of obtaining reliable information from which food acceptability decisions can be made. Taste panel tests and actual naval messing conditions were the two sources of acceptability information considered. The result of the study has been the development of a comparison form which yields information in terms of a comparison made by the individual respondent. The results of taste panel tests and an operational test are presented to demonstrate the attributes of the comparison scale over the hedonic scale technique. The test results have been found to substantiate the contention of an improvement over the hedonic scale. In addition, the comparison form permits precise acceptability statements with a stated level of confidence. Thus, the replacement of subjective judgements by objective decisions can be achieved. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Aug 01, 1963
- Accession Number
- AD0434672
Entities
People
- Harold R. Ignall
- Ronald L. Heim