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The Just-About-Right scale (JAR scale), is a sensory evaluation tool used to measure the intensity of a particular attribute or characteristic of a product or service. The JAR scale typically consists of 5 levels ranging from "Much too little" to "Much too much."
The hedonic scale is a sensory evaluation tool used to measure the degree of pleasure or liking of a product or service. The scale usually consists of 9 levels ranging from 1 to 9, or "dislike extremely" to "like extremely".
Sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products. This method of testing products is generally used during the marketing and advertising ...
Sensory design aims to establish an overall diagnosis of the sensory perceptions of a product, and define appropriate means to design or redesign it on that basis. It involves an observation of the diverse and varying situations in which a given product or object is used in order to measure the users' overall opinion of the product, its positive and negative aspects in terms of tactility ...
Sensometrics is a scientific discipline that involves the application of mathematical, statistical, and computational methods to the field of Sensory and Consumer Science. It is an interdisciplinary field, closely related to disciplines such as sensory evaluation, statistics, psychometrics, and chemometrics, among others. Sensometrics deals ...
Discrimination testing is a technique employed in sensory analysis to determine whether there is a detectable difference among two or more products. The test uses a group of assessors (panellists) with a degree of training appropriate to the complexity of the test to discriminate from one product to another through one of a variety of experimental designs.
Fugl-Meyer Assessment (FMA) scale is an index to assess the sensorimotor impairment in individuals who have had stroke. [1] This scale was first proposed by Axel Fugl-Meyer and his colleagues as a standardized assessment test for post-stroke recovery in their paper titled The post-stroke hemiplegic patient: A method for evaluation of physical performance.
The quality and overall acceptability of puffcorn, as determined by consumers, is based on characteristics pertaining to their appearance, texture, and flavour (determined via sensory evaluation methods). [15] Desired sensory attributes are attained by controlling the composition of the raw material and the processing conditions during extrusion.