Dissimilarity scaling and INDSCAL analysis in the study of flavour differences between normal pHu and DFD beef

Abstract

Overall dissimilarity measurement of paired stimuli followed by Individual Differences Scaling (INDSCAL) analysis was used to study flavour perception in a set of beef extracts. The experiment was designed to determine whether pH contributed to flavour difference between beef of 'normal' ultimate p H (pHu 5.8) and 'dark-cutting' (DFD) beef (pHu 6.2). Assessors distinguished the flavour of 'normal' pHu and D F D beef both by a combination of p H and titratable acidity, and a second dimension independent of pH. The chemicals added to adjust p H independently of the original muscle composition contributed a third flavour dimension. Substantial assessor variation was observed in the relative weight given to the three flavour dimensions, and this is discussed in relation to the task of judging overall dissimilarity.

Sensory characterisation of ewe's milk cheeses using direct and indirect similarity measures: a comparison

“…Similar results have been described in several other research works. 38,41 For this reason, INDSCAL should be used whenever individual differences among assessors are detected, in order to take all the possible data variability into account. 7…”

Use of Individual Differences Scaling for Sensory Studies: Simulated Recovery of Structure Under Various Missing Value Rates and Error Levels

“…Dissimilarity scaling is a popular sensory method that avoids the use of technical language and the need for panel agreement (Francombe and MacFie 1985). Assessors give scores to the overall dissimilarity between pairs of stimuli and the resultant data are analyzed by multidimensional scaling, and in particular by individual differences scaling (Carroll and Chang 1970).…”