Judges were required to rate the total intensity of NaCl solutions and the sweetness of orange flavored beverages using a variety of unstructured category and line scales. Discrimination errors were noted for each type of scale. No strong differences were observed in discrimination between category and line scales although a 20‐point category scale incurred fewer discrimination errors than 9‐point category and line scales. Allowing judges to retaste stimuli and review and modify their scores reduced discrimination errors.
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Jeon et al. (2004) studied this question.
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