Abstract
This exercise demonstrates the use of two methods for optimization of an ingredient level (sugar content) that influences sweetness and product acceptability in a beverage system. Two methods are used, the just-about-right scale (JAR) and a method of adjusting the sample to taste preference. The adjustment method is prone to a context effect in which the taster is likely to undershoot the true optimum when either ascending (adding) or descending (diluting) the sweetness level. The JAR scale method is prone to a centering bias, in which the middle concentration in a series is more likely to be called “just right” or optimal. A method for graphically interpolating the true JAR point from two overlapping concentration series is illustrated.
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Appendix: Sample JAR Ballots and Data Sheets
Appendix: Sample JAR Ballots and Data Sheets
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© 2013 Springer Science+Business Media New York
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Lawless, H.T. (2013). Optimization by Ad Libitum Mixing and the Just-About-Right Scale. In: Laboratory Exercises for Sensory Evaluation. Food Science Text Series, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5713-8_13
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DOI: https://doi.org/10.1007/978-1-4614-5713-8_13
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Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4614-5682-7
Online ISBN: 978-1-4614-5713-8
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