Table 5.
Sum of individual preference to the importance of quality attributes of samples in general
| NI | SI | I | HI | EI | Sensory score triplet | Triplets for relative weightage | |
|---|---|---|---|---|---|---|---|
| Color/appearance | 0 | 1 | 3 | 6 | 10 | (81.25 25 12.5) | (0.2355 0.0725 0.0362) |
| Taste | 0 | 0 | 0 | 8 | 12 | (90 25 10) | (0.2609 0.0725 0.0290) |
| Aroma | 0 | 0 | 2 | 8 | 10 | (85 25 12.5) | (0.2464 0.0725 0.0362) |
| Mouth feel | 0 | 0 | 0 | 9 | 11 | (88.75 25 11.25) | (0.2572 0.0725 0.0326) |
NI*‐ not at all important, SI*‐ somewhat important, I*‐ important, HI*‐ highly important, EI*‐ extremely important.