Hedonic scaling: A review of methods and theory

By Juyun Lim. 2011

501 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/2d17b01995b5d94b77de34ca549840fe6ffc7181

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. A. Cruz
2. J. A. Faria
3. Per Bruun Brockhoff
4. R. Cadena
5. H. Bolini
6. R. Deliza

In Nutrition and Dietetics

1. A. Cruz
2. J. A. Faria

Citations in the corpus

• The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction (2019, background): “One of the most common ways to determine consumer acceptability of foods is through the measure of overall liking, often done via the 9-point hedonic scale developed by Peryam and Pilgrim (1957) (Lim, 2011).”
• PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt (2012, background): “One characteristic of the consumer sensory acceptance data is the lack of a theory which describes it, once people have different preferences (Lim, 2011).”