A Robust, brief measure of an individual's most preferred level of salt in an ordinary foodstuff
1983
Booth, D.A. | Thompson, Anne | Shahedian, Behnaz
A theoretically-justified procedure is described for assessing an untrained individual's most preferred level of a controlled factor (such as salt) in foods, such as bread or soup. The utility of the procedure is illustrated by a brief study in which 30 men (ages 19-28) rated saltiness of samples of bread and tomato soup, that had been quantitatively salted at various levels, as being above or below their individual preferences for an ideal degree of saltiness. Mean linear regressions between ideal relative intensity responses of the subjects and the logarithm of the actual salt concentrations were found to be almost always statistically reliable, using only 6-20 ratings of 3-6 salt levels in each of the sample types. Regression intercepts and slopes were significantly similar for the bread samples between initial ratings and those repeated 5 months later. The sequence in which the bread and soup ratings were done did not affect the results. This procedure should be useful for judging consumer preferences. (wz)
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