TY - JOUR
T1 - EFFECT OF QUESTIONNAIRE DESIGN AND THE NUMBER OF SAMPLES TASTED ON HEDONIC RATINGS
AU - VICKERS, ZATA M.
AU - CHRISTENSEN, CAROL M.
AU - FAHRENHOLTZ, STEVEN K.
AU - GENGLER, IRENE M.
PY - 1993
Y1 - 1993
N2 - A total of 450 consumers participated in a test to determine whether questionnaire length, presence of key diagnostic questions or serving position affected their hedonic discrimination among yellow cakes. Consumers evaluated four yellow cakes representing a 2 × 2 factorial design of texture and flavor flaws. They used one of the following six questionnaires: only a 9‐point hedonic scale, a 9‐point hedonic scale with open end questions, and four others comprising a 2 × 2 factorial design with two levels of questionnaire length and two levels of questionnaire completeness. Neither the presence of key attribute questions nor the length of the questionnaire affected the value or the sensitivity of the judges’ overall liking scores. Samples tasted first received higher hedonic scores than those same samples tasted second throughfifth. Judges could discriminate among the samples on the basis of overall liking best when samples were tasted fourth or fifth. Copyright © 1993, Wiley Blackwell. All rights reserved
AB - A total of 450 consumers participated in a test to determine whether questionnaire length, presence of key diagnostic questions or serving position affected their hedonic discrimination among yellow cakes. Consumers evaluated four yellow cakes representing a 2 × 2 factorial design of texture and flavor flaws. They used one of the following six questionnaires: only a 9‐point hedonic scale, a 9‐point hedonic scale with open end questions, and four others comprising a 2 × 2 factorial design with two levels of questionnaire length and two levels of questionnaire completeness. Neither the presence of key attribute questions nor the length of the questionnaire affected the value or the sensitivity of the judges’ overall liking scores. Samples tasted first received higher hedonic scores than those same samples tasted second throughfifth. Judges could discriminate among the samples on the basis of overall liking best when samples were tasted fourth or fifth. Copyright © 1993, Wiley Blackwell. All rights reserved
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U2 - 10.1111/j.1745-459X.1993.tb00213.x
DO - 10.1111/j.1745-459X.1993.tb00213.x
M3 - Article
SN - 0887-8250
VL - 8
SP - 189
EP - 200
JO - Journal of Sensory Studies
JF - Journal of Sensory Studies
IS - 3
ER -