Document Detail

Comparison of the Hedonic General Labeled Magnitude Scale with the Hedonic 9-Point Scale.
MedLine Citation:
PMID:  24422940     Owner:  NLM     Status:  Publisher    
The hedonic 9-point scale was designed to compare palatability among different food items; however, it has also been used occasionally to compare individuals and groups. Such comparisons can be invalid because scale labels (for example, "like extremely") can denote systematically different hedonic intensities across some groups. Addressing this problem, the hedonic general Labeled Magnitude Scale (gLMS) frames affective experience in terms of the strongest imaginable liking/disliking of any kind, which can yield valid group comparisons of food palatability provided extreme hedonic experiences are unrelated to food. For each scale, 200 panelists rated affect for remembered food products (including favorite and least favorite foods) and sampled foods; they also sampled taste stimuli (quinine, sucrose, NaCl, citric acid) and rated their intensity. Finally, subjects identified experiences representing the endpoints of the hedonic gLMS. Both scales were similar in their ability to detect within-subject hedonic differences across a range of food experiences, but group comparisons favored the hedonic gLMS. With the 9-point scale, extreme labels were strongly associated with extremes in food affect. In contrast, gLMS data showed that scale extremes referenced nonfood experiences. Perceived taste intensity significantly influenced differences in food liking/disliking (for example, those experiencing the most intense tastes, called supertasters, showed more extreme liking and disliking for their favorite and least favorite foods). Scales like the hedonic gLMS are suitable for across-group comparisons of food palatability.
Jaclyn J Kalva; Charles A Sims; Lorenzo A Puentes; Derek J Snyder; Linda M Bartoshuk
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2014-1-14
Journal Detail:
Title:  Journal of food science     Volume:  -     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2014 Jan 
Date Detail:
Created Date:  2014-1-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2014 Institute of Food Technologists®
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Structuring a Written Examination to Assess ASBH Health Care Ethics Consultation Core Knowledge Comp...
Next Document:  Which tinnitus-related aspects are relevant for quality of life and depression: results from a large...