Abstract
This study was undertaken to investigate the use of multidimensional scaling (MDS) procedures KYST and SINDSCAL to identify product characteristics used by panelists in evaluating product similarities. The product selected for testing was yoghurt which varied in texture, style and fat content. Twelve commercially available yoghurt samples (4 firm, 8 Swiss style) were evaluated by ten experienced panelists for their similarity and intensity of nine selected attributes. Using KYST and SINDSCAL, solutions in two- and three-dimensions were determined for all the yoghurts together, and for the Swiss style yoghurts alone. The KYST and SINDSCAL solutions in one-dimension were found for all firm style yoghurts. The presence of fruit, sweetness, acidity and lumpiness appeared to be predominant in their perceived interrelationships.
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