Development and Validation of An Spanish Labeled Magnitude Scale For Sweetness Evaluation

Autores
Drolas, Maria Cecilia; Sabeckis, Lucila Amanda; Sarchi, María Inés; Drunday, Fabián; Calviño, Amalia Mirta
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A labeled magnitude scale (LMS) in spanish language was developed and validated to assess sweetness. The LMS allows assessors to make their estimates with respect to the greatest imaginable sweetness. LMS offers a continuum, anchored in verbal descriptors ranging from slightly detectable/"ligeramente detectable" to the greatest imaginable/"lo más grande imaginable”. The analysis showed that five descriptors: weakly sweet (“WE”/"débilmente dulce”), moderately sweet (”MO”/"moderadamente dulce”), fairly sweet (“FA”/"bastante dulce"), very sweet (“VE”/"muy dulce") and greatest imaginable sweetness (“GI”/"dulzor más grande imaginable") were the main contributors to make this scale. The average values assigned to these descriptors indicate that "WE," "MO," "FA" and "VE" represent 5, 18, 31 and 43% of the sweetness scale, and finally "GI" was to be placed at the top, at 100% of the scale. This LMS scale was applied to measure sweetness of sucrose and Stevia rebaudiana extracts which were also evaluated by magnitude estimation (ME) and another general LMS (gLMS) in the context of evoked oral sensation. Significant differences in the rate of growth of sweetness appears for both compounds, where sucrose showed more steeper functions than S. rebaudiana extract. Comparying with ME, sweetness ratings with LMS show a steepness concentration-response function. Finally, rates of growth of sweetness functions obtained with ME and gLMS, were similar, yielding ratio-level data.
Fil: Drolas, Maria Cecilia. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Sabeckis, Lucila Amanda. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Sarchi, María Inés. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Drunday, Fabián. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Calviño, Amalia Mirta. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina
Materia
LABELED MAGNITUDE SCALES
SENSORY CONTEXT
SWEETNESS
MAGNITUDE ESTIMATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/275262
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/275262
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development and Validation of An Spanish Labeled Magnitude Scale For Sweetness EvaluationDrolas, Maria CeciliaSabeckis, Lucila AmandaSarchi, María InésDrunday, FabiánCalviño, Amalia MirtaLABELED MAGNITUDE SCALESSENSORY CONTEXTSWEETNESSMAGNITUDE ESTIMATIONhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2A labeled magnitude scale (LMS) in spanish language was developed and validated to assess sweetness. The LMS allows assessors to make their estimates with respect to the greatest imaginable sweetness. LMS offers a continuum, anchored in verbal descriptors ranging from slightly detectable/"ligeramente detectable" to the greatest imaginable/"lo más grande imaginable”. The analysis showed that five descriptors: weakly sweet (“WE”/"débilmente dulce”), moderately sweet (”MO”/"moderadamente dulce”), fairly sweet (“FA”/"bastante dulce"), very sweet (“VE”/"muy dulce") and greatest imaginable sweetness (“GI”/"dulzor más grande imaginable") were the main contributors to make this scale. The average values assigned to these descriptors indicate that "WE," "MO," "FA" and "VE" represent 5, 18, 31 and 43% of the sweetness scale, and finally "GI" was to be placed at the top, at 100% of the scale. This LMS scale was applied to measure sweetness of sucrose and Stevia rebaudiana extracts which were also evaluated by magnitude estimation (ME) and another general LMS (gLMS) in the context of evoked oral sensation. Significant differences in the rate of growth of sweetness appears for both compounds, where sucrose showed more steeper functions than S. rebaudiana extract. Comparying with ME, sweetness ratings with LMS show a steepness concentration-response function. Finally, rates of growth of sweetness functions obtained with ME and gLMS, were similar, yielding ratio-level data.Fil: Drolas, Maria Cecilia. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: Sabeckis, Lucila Amanda. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: Sarchi, María Inés. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: Drunday, Fabián. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: Calviño, Amalia Mirta. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; ArgentinaThe Brooklyn Research and Publishing Institute2012-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/275262Drolas, Maria Cecilia; Sabeckis, Lucila Amanda; Sarchi, María Inés; Drunday, Fabián; Calviño, Amalia Mirta; Development and Validation of An Spanish Labeled Magnitude Scale For Sweetness Evaluation; The Brooklyn Research and Publishing Institute; International Journal of Applied Science and Technology; 2; 7; 7-2012; 170-1792221-1004CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.ijastnet.com/journal/index/323info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-12-03T09:43:07Zoai:ri.conicet.gov.ar:11336/275262instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-12-03 09:43:07.619CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development and Validation of An Spanish Labeled Magnitude Scale For Sweetness Evaluation
title Development and Validation of An Spanish Labeled Magnitude Scale For Sweetness Evaluation
spellingShingle Development and Validation of An Spanish Labeled Magnitude Scale For Sweetness Evaluation
Drolas, Maria Cecilia
LABELED MAGNITUDE SCALES
SENSORY CONTEXT
SWEETNESS
MAGNITUDE ESTIMATION
title_short Development and Validation of An Spanish Labeled Magnitude Scale For Sweetness Evaluation
title_full Development and Validation of An Spanish Labeled Magnitude Scale For Sweetness Evaluation
title_fullStr Development and Validation of An Spanish Labeled Magnitude Scale For Sweetness Evaluation
title_full_unstemmed Development and Validation of An Spanish Labeled Magnitude Scale For Sweetness Evaluation
title_sort Development and Validation of An Spanish Labeled Magnitude Scale For Sweetness Evaluation
dc.creator.none.fl_str_mv Drolas, Maria Cecilia
Sabeckis, Lucila Amanda
Sarchi, María Inés
Drunday, Fabián
Calviño, Amalia Mirta
author Drolas, Maria Cecilia
author_facet Drolas, Maria Cecilia
Sabeckis, Lucila Amanda
Sarchi, María Inés
Drunday, Fabián
Calviño, Amalia Mirta
author_role author
author2 Sabeckis, Lucila Amanda
Sarchi, María Inés
Drunday, Fabián
Calviño, Amalia Mirta
author2_role author
author
author
author
dc.subject.none.fl_str_mv LABELED MAGNITUDE SCALES
SENSORY CONTEXT
SWEETNESS
MAGNITUDE ESTIMATION
topic LABELED MAGNITUDE SCALES
SENSORY CONTEXT
SWEETNESS
MAGNITUDE ESTIMATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A labeled magnitude scale (LMS) in spanish language was developed and validated to assess sweetness. The LMS allows assessors to make their estimates with respect to the greatest imaginable sweetness. LMS offers a continuum, anchored in verbal descriptors ranging from slightly detectable/"ligeramente detectable" to the greatest imaginable/"lo más grande imaginable”. The analysis showed that five descriptors: weakly sweet (“WE”/"débilmente dulce”), moderately sweet (”MO”/"moderadamente dulce”), fairly sweet (“FA”/"bastante dulce"), very sweet (“VE”/"muy dulce") and greatest imaginable sweetness (“GI”/"dulzor más grande imaginable") were the main contributors to make this scale. The average values assigned to these descriptors indicate that "WE," "MO," "FA" and "VE" represent 5, 18, 31 and 43% of the sweetness scale, and finally "GI" was to be placed at the top, at 100% of the scale. This LMS scale was applied to measure sweetness of sucrose and Stevia rebaudiana extracts which were also evaluated by magnitude estimation (ME) and another general LMS (gLMS) in the context of evoked oral sensation. Significant differences in the rate of growth of sweetness appears for both compounds, where sucrose showed more steeper functions than S. rebaudiana extract. Comparying with ME, sweetness ratings with LMS show a steepness concentration-response function. Finally, rates of growth of sweetness functions obtained with ME and gLMS, were similar, yielding ratio-level data.
Fil: Drolas, Maria Cecilia. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Sabeckis, Lucila Amanda. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Sarchi, María Inés. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Drunday, Fabián. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Calviño, Amalia Mirta. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina
description A labeled magnitude scale (LMS) in spanish language was developed and validated to assess sweetness. The LMS allows assessors to make their estimates with respect to the greatest imaginable sweetness. LMS offers a continuum, anchored in verbal descriptors ranging from slightly detectable/"ligeramente detectable" to the greatest imaginable/"lo más grande imaginable”. The analysis showed that five descriptors: weakly sweet (“WE”/"débilmente dulce”), moderately sweet (”MO”/"moderadamente dulce”), fairly sweet (“FA”/"bastante dulce"), very sweet (“VE”/"muy dulce") and greatest imaginable sweetness (“GI”/"dulzor más grande imaginable") were the main contributors to make this scale. The average values assigned to these descriptors indicate that "WE," "MO," "FA" and "VE" represent 5, 18, 31 and 43% of the sweetness scale, and finally "GI" was to be placed at the top, at 100% of the scale. This LMS scale was applied to measure sweetness of sucrose and Stevia rebaudiana extracts which were also evaluated by magnitude estimation (ME) and another general LMS (gLMS) in the context of evoked oral sensation. Significant differences in the rate of growth of sweetness appears for both compounds, where sucrose showed more steeper functions than S. rebaudiana extract. Comparying with ME, sweetness ratings with LMS show a steepness concentration-response function. Finally, rates of growth of sweetness functions obtained with ME and gLMS, were similar, yielding ratio-level data.
publishDate 2012
dc.date.none.fl_str_mv 2012-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/275262
Drolas, Maria Cecilia; Sabeckis, Lucila Amanda; Sarchi, María Inés; Drunday, Fabián; Calviño, Amalia Mirta; Development and Validation of An Spanish Labeled Magnitude Scale For Sweetness Evaluation; The Brooklyn Research and Publishing Institute; International Journal of Applied Science and Technology; 2; 7; 7-2012; 170-179
2221-1004
CONICET Digital
CONICET
url http://hdl.handle.net/11336/275262
identifier_str_mv Drolas, Maria Cecilia; Sabeckis, Lucila Amanda; Sarchi, María Inés; Drunday, Fabián; Calviño, Amalia Mirta; Development and Validation of An Spanish Labeled Magnitude Scale For Sweetness Evaluation; The Brooklyn Research and Publishing Institute; International Journal of Applied Science and Technology; 2; 7; 7-2012; 170-179
2221-1004
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.ijastnet.com/journal/index/323
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv The Brooklyn Research and Publishing Institute
publisher.none.fl_str_mv The Brooklyn Research and Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.913667

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