Comparison of Single Product Scaling and Relative‐to‐reference Scaling in Sensory Evaluation of Dairy Products

Single product scaling and relative‐to‐reference scaling were compared on the basis of numbers of significant differences among chocolate milks and among vanilla yogurts using both trained and untrained panels. The study involved 920 comparisons among product means with appearance, flavor and mouthfeel attributes. Although there were a greater number of significant t‐tests when the relative‐to‐reference scales were used by both trained and untrained panels, the differences between scale types were minor. Panels showed no advantage with the type of scale they used first. The two methods may be used with equal efficiency for sensory evaluations.