Honors College Thesis


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

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  • 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 the ability to provide ratio-level data, which can be extremely useful when making product comparisons. The current study was aimed to confirm that the LHS can produce ratiolevel data in a product development setting, where samples only differ slightly, by comparing it with magnitude estimation (ME), which yields ratio-level data. Subjects (N= 40, 12 M, 28 F, Age range: 19-32) attended two separate testing sessions. During each session, they used one of the two scaling methods (i.e., LHS, ME) to rate their liking and disliking of two product systems (cherry flavored Kool-Aid and vanilla custard) with varying sucrose concentrations (0.14, 0.20, 0.28, 0.40, 0.56 M). The results indicated that the LHS yielded data that were not significantly different to that obtained using ME for both product systems (repeated measures ANOVA, p>0.05), implying that the LHS, in fact, produced ratio-level data. The results also indicated that the LHS offered slightly better discrimination power than ME. The present study demonstrates the potential utility of the LHS as a tool in food development that enables sensory scientists to make statements about proportional (ratio) differences in liking and disliking among samples.
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  • description.provenance : Submitted by Heather Boren (heather.boren@oregonstate.edu) on 2010-06-30T22:52:15ZNo. of bitstreams: 1Hammond Thesis Final Draft.pdf: 168140 bytes, checksum: 820d8ebcd50c94da5b6e71bff87bacd0 (MD5)
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