Table 2.
The nine-point hedonic scale used to evaluate sensory characteristics of test HMR products.
| Sensorial Characteristics | Hedonic Scale | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | |
| Aroma | Rancid Extremely |
Rancid Very Much |
Aromatic Moderately |
Aromatic Slightly |
Musty | Savoury Moderately |
Savoury Slightly |
Mild Very Much | Mild Extremely |
| Color | Dislike Extremely | Dislike Very Much | Dislike Moderately | Dislike Slightly | Neither Like nor Dislike | Like Slightly | Like Moderately | Like Very Much | Like Extremely |
| Flavor | Uncooked | Uncooked Slightly |
Brunt Moderately |
Brunt Slightly | Fatty | Salty Moderately |
Salty Slightly | Tasty Very Much | Tasty Extremely |
| Texture | Hard Extremely | Hard Moderately | Dry Moderately | Dry Slightly | Dry | Soft Slightly | Soft | Chewy Moderately |
Chewy |
| Overall acceptance | Dislike Extremely | Dislike Very Much | Dislike Moderately | Dislike Slightly | Neither Like nor Dislike | Like Slightly | Like Moderately | Like Very Much | Like Extremely |