A Comparison of Single and Concurrent Evaluations of Sensory and Hedonic Attributes

Allowing judges to make simultaneous evaluations of multiple sensory attributes on individual test stimuli may make the most economical use of resources; however, this method assumes that the express rating of one property does not produce artifactual changes in the concurrent ratings of others. In the present study, subjects evaluated a set of crackers with spread having a wide range of salt levels, and rated saltiness and/or oiliness and/or pleasantness alone and in various combinations. The evaluation conditions produced neglible differences in ratings, suggesting that such concurrent rating procedures may be a valid, as well as efficient, method of collection of this type of sensory data.