Abstract
ABSTRACTThe whiskey sour samples utilized in this study were specifically formulated to create differences in sensory characteristics. The effectiveness of both the magnitude estimation and 9‐point category scale methods used by a trained panel were evaluated by how well these “created differences” could be perceived. No differences were found between the methods regarding scaling mix differences. However, large differences were found in other variables tested. The use of magnitude estimation resulted in far more panelist‐mix interaction, while use of the category scale resulted in more variability due to panelist and replication.
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