Preference Testing of Whiskey Sour Formulations: Magnitude Estimation Versus the 9-Point Hedonic |
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| Authors: | M R McDANIEL F M SAWYER |
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| Affiliation: | Author McDaniel formerly with the Dept. of Foods &Nutrition, Univ. of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada is now located at 925 W. 500 N., West Lafayette, IN 47906. Author Sawyer is with the Dept. of Food Science &Nutrition, Massachusetts Agricultural Experiment Station, Univ. of Massachusetts, Amherst, MA 01003. |
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| Abstract: | Consumer preferences for different whiskey sour formulations were determined by a consumer laboratory panel and by a home panel using two different sensory techniques: the magnitude estimation procedure and the nine-point hedonic method. Use of the magnitude estimation testing procedure resulted in more statistically significant differences in preference in both the home panel and the consumer laboratory panel. Many more significant differences in preference were expressed by the home panel than by the consumer lab panel. The standard whiskey sour formula scored very well in the preference tests in comparison to the formula adjusted samples. In only two of the comparisons were the adjusted samples preferred over the standard, the 25% dilution of the standard and the 35° proof samples. |
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