10 / 68
72
J
ournal of
the
A
merican
P
omological
S
ociety
ing procedures, use of the color chart (
cf.
Fig. 3) and a review of the instruction (Fig.
1) and evaluation (Fig. 2) sheets. Amodifica-
tion of the standard Hedonic 9-point (Law-
less and Heymann, 2010; Basu et al. 2011)
to 7-point scale (Grujić, et al., 2007) was im-
Fig. 2.
Example score sheet used by each evaluator during the sensory evaluations.
Jam Code______________
1. Color
Blue
Red
2. Spreadability
Easy (water)
Moderate (Syrup)
Firm (ice cream)
3. Mouth Feel
Thin (water)
Thick (cream)
4. Fruit Pieces (if present)
Soft (descriptor)
Moderate
Firm (citrus rind)
5. Flavor
None
Moderate
Intense
6. Off-‐Flavor
None
Moderate
Intense
7. Sweetness
Dry
Moderate
Intense
8. Bitterness
None
Moderate
Intense
9. Overall Quality
Poor (unpalatable)
Average
Excellent
10. Would you buy this? YES
NO
plemented with an unnumbered scalar range
of seven boxes for recording scores (Fig. 2).
All members of each group taste-tested the
first sample (apricot control) together using
the instructions (Fig. 1) and, once they had
recorded their evaluative assessments of the