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KMID : 1007519980070040308
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Food Science and Biotechnology
1998 Volume.7 No. 4 p.308 ~ p.309
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Comparison of Relative Sweetness of Syrup Type Sweetener by Magnitude Estimation and Paired Comparison
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Kim, Sang Sook
Lee, Se-Eun/Kim, Oui-Woung
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Abstract
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Relative sweetness of 2 syrup type sweeteners to that of a sucrose solution were measured at 5% (w/v) and 10% concentration by magnitude estimation and paired comparison, respectively. Depending on the concentration and sensory methods, relative sweetness appeared to be different. The lower relative sweetness for the least sweet sample in the magnitude estimation than that in paired comparison, might be resulted by the context effect. Paired comparison was suggested as a stable method for measuring relative sweetness while the magnitude estimation suggested as a preliminary test method for setting the experimental condition.
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