J. Purdy, G. Armstrong and H. McIlveen
This study aimed to identify a scaling technique, which would offer the greatest degree of discrimination and accuracy in an evaluation of soup samples, varying in salt concentration (0.3, 0.8 and 1.3% salt). A Seven Point Category Scale, a 100 mm Line scale and non‐modulus Magnitude Estimation were used to evaluate samples by consumers (n = 36).
A Friedman Two‐Way ANOVA and a Wilcoxon Signed Ranks test were applied to the data to compare discriminatory ability and accuracy of the scaling techniques. Results revealed that each of the techniques could be used to discriminate between samples (P<0.001). However, none of the three techniques were significantly more accurate than one another. In view of the results and consumer preference/comments for using the Seven Point Category Scale, this technique is proposed as an effective method for consumer rating of salt intensity.
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