Ranked-Scaling: A new descriptive panel approach for rating small differences when using anchored intensity scales

摘要

Some descriptive analysis methods use established and constant references to scale attribute intensities, where the scale represents the intensity range across a variety of products. As a result, when evaluating samples from the same food category, the observed intensity range for many attributes fall within a narrow portion of the scale. This compressed range can limit the ability to differentiate subtle differences among samples. Published approaches to relative rating techniques position/re-position samples relative to each other on a scale, relative to the full range of the scale, or relative to a reference item. Unique to Ranked-Scaling is the positioning of samples relative to intensity references.