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Filtering by: Creator Hammond, Ellen L. Degree Field Food Science and Technology Non-Academic Affiliation Oregon State University. Honors College

Evaluation of the Labeled Hedonic Scale (LHS): Obtaining higher level data in consumer testing for product development research

Creator:

Hammond, Samuel J.

Abstract:

Among sensory and food scientists, the 9-point hedonic scale has been the most commonly used scale for measuring liking and disliking of products. Recently, the Labeled Hedonic Scale (LHS) was developed to overcome some recognized limitations of the 9-point hedonic scale. One of the claimed advantages of the LHS is...

Resource Type:

Honors College Thesis

Full Text:

Hammond Thesis Final Draft
Effect of Zero-and-Low Calorie Sweeteners on Retronasal Odor Enhancement

Creator:

Schenk, Erin E.

Abstract:

This study aimed to investigate the relationship between taste and odor through the phenomenon called retronasal odor enhancement by sweet taste. The specific sweet tastants used were zero or low calorie sweeteners. Experiment 1 used an aqueous model system where subjects sampled of vanilla solutions with and without five different...

Resource Type:

Honors College Thesis