A new approach to category scales of intensity I: Traditional versus rank-rating

被引：75

作者：

Kim, KO ^{[1
]}

O'Mahony, M ^{[1
]}

机构：

[1] Univ Calif Davis, Dept Food Sci & Technol, Livermore, CA 95616 USA

来源：

JOURNAL OF SENSORY STUDIES | 1998年 / 13卷 / 03期

关键词：

D O I：

10.1111/j.1745-459X.1998.tb00086.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A traditional approach to intensity scaling, using ratings on a 9-point category scale was compared to a method that combined elements of ranking called Rank-Rating. The latter method forced judges to retaste stimuli whose tastes they had forgotten and accordingly reduced discrimination errors, thus increasing ability to discriminate.

引用

页码：241 / 249

页数：9

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