UNDERSTANDING MOUTHFEEL ATTRIBUTES: A MULTIDIMENSIONAL SCALING APPROACH

Journal of Sensory Studies - Tập 8 Số 2 - Trang 101-114 - 1993
Mary Bertino1, Harry T. Lawless2
1Colgate-Palmolive Technology Center 909 River Road Piscataway, New Jersey 08854
2Department of Food Science, Stocking Hall Cornell University Ithaca, New York 14850

Tóm tắt

ABSTRACTMultidimensional scaling (MDS) was used to study qualitative relationships among mouthfeel attributes encountered in oral healthcare products. Similarity estimates were obtained from a rapid sorting task and from pairwise similarity ratings. Configurations were interpreted as suggesting four groupings of oral sensations: numbing, astringency, pain and taste. The pain‐associated sensations were further differentiated into thermally related sensations and chemically related sensations in some configurations. Two‐dimensional solutions from the sorting task and from group‐averaged similarity ratings were similar. Individual differences scaling solutions, however, showed unacceptably high stress in two dimensions, suggesting additional nuances in meaning to individual panelists that were not captured by group‐averaged data or by sorting data.

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Journal of Sensory Studies

Tập 8 Số 2

101-114

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