Abstract
SUMMARYA long‐term investigation into the efficacy of different egg preservatives was used to compare different taste‐panel techniques. The main contrast is between rating, according to a specified subjective quality scale, and multiple pair comparison, according to flavor preference. A subsidiary contrast is between pair comparison with degrees of preference, and (on the same data) with straight binary preferences. All results are scored, presented graphically, and subjected to an analysis of variance. Pair comparison, especially with (three) degrees of freedom, proved to be more discriminatory than rating. Some aspects of the logic of the comparison of sensory scales are discussed.
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