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Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts

Author:
Greene, J.L., Bratka, K.J., Drake, M.A., Sanders, T.H.
Source:
Journal of sensory studies 2006 v.21 no.2 pp. 146-154
ISSN:
0887-8250
Subject:
consumer acceptance, off flavors, peanuts, taste
Abstract:
Fruity fermented (FF) flavor is a common off-flavor in peanuts resulting from high-temperature curing. The 9-point hedonic scale is the most widely used scale to determine consumer acceptance; however, research has indicated that line scales may provide equal reliability and greater sensitivity. The objectives of this study were to characterize consumer perception of FF flavor in peanuts and to compare the effectiveness of the two scale types. Consumers (n = 208) evaluated control (no FF), low-intensity (1.0) FF and high-intensity (3.0) FF peanut pastes for the strength/intensity of roasted peanut flavor (RPF), sweet taste (ST), fresh peanut flavor (FPF) and overall liking (OV) using randomly assigned ballots. Sensitivity in defining consumer perception of off-flavor in peanuts was greater with use of line scales than with the hedonic scale. The line scale indicated that FF flavor in peanuts, even at low intensity, negatively impacted OV and further identified significantly lower RPF and FPF perception by consumers. The hedonic scale identified only a difference in FPF and was not sensitive enough to show a difference in OV.
Agid:
547726