Complementary evaluation approaches for sensory acceptance: Monadic liking vs. paired satisfaction in relation to bias sensitivity, data outputs, and consumer segmentation
{"title":"Complementary evaluation approaches for sensory acceptance: Monadic liking vs. paired satisfaction in relation to bias sensitivity, data outputs, and consumer segmentation","authors":"Yeon-Joo Lee, Hyun-Jin Lim, Hye-Seong Lee","doi":"10.1016/j.foodqual.2025.105680","DOIUrl":null,"url":null,"abstract":"<div><div>Sensory acceptance is commonly evaluated using monadic liking tests, such as the 9-point hedonic scale. However, when a meaningful reference product is available, paired comparative approaches like the Degree of Satisfaction Difference (DOSD) method may offer enhanced interpretability and evaluation stability. This study compared two structurally distinct methods—monadic direct scaling for hedonic liking and paired indirect scaling with a reference sample for satisfaction—to examine how differences in evaluation format influence bias sensitivity, output measures, and consumer segmentation. The analysis considered sample presentation order and consumer thinking style as potential factors of bias in controlled experimental contexts involving multi-sample testing. The DOSD <em>d'</em> estimate was also introduced as a relative satisfaction index to explore underlying preference structures. A total of 180 consumers evaluated six cucumber varieties using both methods. The cognitive reflection test classified participants as high (HRT) or low (LRT) reflection thinkers. Mixed-model ANOVA revealed that only monadic hedonic ratings were significantly affected by sample presentation order, particularly among LRT with greater response variability. DOSD ratings, based on paired comparative design, were unaffected by these factors. Moreover, DOSD-based clusters revealed clearer preference directions and greater response consistency, complementing the hedonic-based clusters, which primarily reflected variations in scale usage. These findings demonstrate that the DOSD method methodologically complements monadic hedonic scaling by providing reference-based comparative insights. Together, they offer a more stable and informative framework for interpreting consumer acceptance, particularly in benchmarking contexts. Further research is needed to validate these findings across diverse product categories and testing conditions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105680"},"PeriodicalIF":4.9000,"publicationDate":"2025-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Preference","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0950329325002551","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Sensory acceptance is commonly evaluated using monadic liking tests, such as the 9-point hedonic scale. However, when a meaningful reference product is available, paired comparative approaches like the Degree of Satisfaction Difference (DOSD) method may offer enhanced interpretability and evaluation stability. This study compared two structurally distinct methods—monadic direct scaling for hedonic liking and paired indirect scaling with a reference sample for satisfaction—to examine how differences in evaluation format influence bias sensitivity, output measures, and consumer segmentation. The analysis considered sample presentation order and consumer thinking style as potential factors of bias in controlled experimental contexts involving multi-sample testing. The DOSD d' estimate was also introduced as a relative satisfaction index to explore underlying preference structures. A total of 180 consumers evaluated six cucumber varieties using both methods. The cognitive reflection test classified participants as high (HRT) or low (LRT) reflection thinkers. Mixed-model ANOVA revealed that only monadic hedonic ratings were significantly affected by sample presentation order, particularly among LRT with greater response variability. DOSD ratings, based on paired comparative design, were unaffected by these factors. Moreover, DOSD-based clusters revealed clearer preference directions and greater response consistency, complementing the hedonic-based clusters, which primarily reflected variations in scale usage. These findings demonstrate that the DOSD method methodologically complements monadic hedonic scaling by providing reference-based comparative insights. Together, they offer a more stable and informative framework for interpreting consumer acceptance, particularly in benchmarking contexts. Further research is needed to validate these findings across diverse product categories and testing conditions.
期刊介绍:
Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.