Chicanery in the Flavor Room

Ellis, Barbara Hall

doi:10.1080/00960845.1963.12006697

Cited by 4 publications

(2 citation statements)

References 1 publication

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“…To fill this gap, the TASTY scale has been newly created as a self-report taste rating scale to be utilized for palatability testing, particularly in younger children. The goal of creating this scale, in part, was to separate the perceptions of taste from emotion, which is commonly seen in existing faces scales (Figure 2) (31,37,38). Additionally, the TASTY scale was developed to be more child-friendly with the use of more graphically interesting images that included beverages and a body attached to the face.…”

Section: Methods For Assessing Palatability Of Liquids In Childrenmentioning

confidence: 99%

“…The 3-point version of the TASTY scale is intended for use with children 3 years old, the 5-point version for children 4 years old, and a 7-point scale for children ages 5 and older (37). When compared with two existing hedonic taste scales, the Chen (31) and Ellis (38) scales, the TASTY scale was preferred by both children and parents (37).…”

Section: Methods For Assessing Palatability Of Liquids In Childrenmentioning

confidence: 99%

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Evaluating palatability in young children: a mini-review of relevant physiology and assessment techniques

Schluterman,

Linardos,

Drulia

et al. 2024

Front. Pediatr.

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The palatability of pediatric pharmaceutical products plays a crucial role of influencing medication compliance. Rejection of unpalatable medications can potentially lead to treatment failure which can have immediate and delayed consequences. With advances in both the food and pharmaceutical industries, the systematic assessment of palatability has gained importance. Various methods such as visual analogue scales, facial hedonic scales, and facial recognition software, have been employed to assess palatability. While proven to be useful, these methods have significant limitations and may not be workable for young children. Despite these advancements, a universally accepted “gold standard” for assessing pediatric mediation palatability, recognized by drug regulatory agencies, is yet to be established.

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Section: Methods For Assessing Palatability Of Liquids In Childrenmentioning

confidence: 99%

Section: Methods For Assessing Palatability Of Liquids In Childrenmentioning

confidence: 99%

Evaluating palatability in young children: a mini-review of relevant physiology and assessment techniques

Schluterman,

Linardos,

Drulia

et al. 2024

Front. Pediatr.

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Sensory Analysis as an Analytical Laboratory Tool in Food Research

Pangborn

1984

Modern Methods of Food Analysis

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Different or similar? Acceptability of aseptic-packaged cooked rice among consumers, researchers and experts

Kwak

Kim

Jeong

2015

British Food Journal

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Purpose – The purpose of this paper is to compare the acceptance ratings and drivers of liking and disliking attributes of aseptic-packaged cooked rice by consumers, researchers and experts. Design/methodology/approach – Descriptive analysis (DA) was conducted using trained panelists. Acceptability was measured by consumers, researchers and experts. The results of DA and acceptability were analyzed using partial least square regression. Findings – There was no strong relationship among the three groups in their rating patterns for the samples (r=−0.342-0.445). The liking factors for each group were as follows: consumers (rice cake flavor and moisture), researchers (wet wood flavor and whiteness) and experts (wet wood flavor and size of rice). The disliking factors for each group were as follows: consumers (wet wood flavor and brown particle), researchers (moisture) and experts (old rice aroma). The consumers, researchers and experts seemed to have different acceptances and key descriptive attributes for aseptic-packaged cooked rice. Research limitations/implications – The consensus by researchers during the product development process required caution with regard to the fact that the evaluation by the researchers could be different from what consumers or experts prefer. Practical implications – Setting-up in-house panelists group would be minimized the discrepancy between consumers and researches. Originality/value – This study contributes to understanding of the acceptability by food researchers and comparing to consumers and experts for the first time in sensory field.

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Chicanery in the Flavor Room

Cited by 4 publications

References 1 publication

Evaluating palatability in young children: a mini-review of relevant physiology and assessment techniques

Evaluating palatability in young children: a mini-review of relevant physiology and assessment techniques

Sensory Analysis as an Analytical Laboratory Tool in Food Research

Different or similar? Acceptability of aseptic-packaged cooked rice among consumers, researchers and experts

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