Comparative and single stimulus methods in determining taste preferences

Abstract

A sample of 120 Ss expressed preferences for four canned orange juices that varied in °Brix-acid ratio, both by comparative ranking and by the method of single stimulus (using a rating scale). The rankorder method yielded preference differences associated with both variables (the four mean ranks were significantly different), but the single stimulus procedure produced differences only in terms of °Brix (the mean scale scores grouped into two significantly different pairs). (PsycInfo Database Record (c) 2025 APA, all rights reserved)