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Scaling ranked data for correlating sensory and instrumental measures. Application to dairy desserts colour evaluation

Authors: Tárrega, Amparo; Izquierdo Faubel, Luis; Costell Ibáñez, Elvira;

Scaling ranked data for correlating sensory and instrumental measures. Application to dairy desserts colour evaluation

Abstract

Colour is one of the main appearance attributes and usually conditions consumer’s acceptance (Clydesdale, 1993).The ranking method may provide a useful alternative to the use of scales for measuring the intensity of an attribute as perceived from different samples. The ranking method makes the panellists judgement easier and the ordinal raw data so obtained can be transformed in an interval scale using Thurstonian scaling methods. The data thus obtained can be used to relate physical intensity and sensory intensity. The aim of this study was to analyse the relationship between instrumental colour parameters and sensory colour intensity perceived in commercial vanilla dairy desserts.

Ministerio de Educación y Ciencia. Project AGL 2003-005

Keywords

Dairy desserts, dairy desserts, colour evaluation

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This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
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popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
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influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
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impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
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