Running head: CONSUMER ACCEPTANCE OF TOFU

Consumer Acceptance of Tofu Sausage Instead of Pork Sausage

Kate Hudson
University of Central Arkansas

CONSUMER ACCEPTANCE OF TOFU

Abstract
High blood pressure, high cholesterol, and obesity are all major risk factors for cardiovascular
disease and meat products provide several nutrients that contribute to these issues. The purpose
of this study is to evaluate consumer acceptance of a plant-based protein substitute in place of a
meat protein source. This experiment will be done using a control recipe of red beans and rice
and a modified version replacing the pork sausage with Italian tofu sausage. This experiment
will be done with about thirty senior nutrition students and three or four faculty member at a
southern public university. Participants will taste the samples one at a time and fill out a
scorecard evaluating specific aspects of the dishes. The scorecard will be in the form of a ninepoint Hedonic scale and the participants will rate the appearance, aroma, taste and texture. The
data will be entered into an Excel spreadsheet and analyzed using a bar graph created from the

data. This study will provide more acceptable options for those who are currently at risk or have
a history of heart disease to nutritionally improve their health.
Keywords: vegetarian, protein, cardiovascular disease, and tofu

CONSUMER ACCEPTANCE OF TOFU

Consumer Acceptance of Tofu Italian Sausage Instead of Pork

Every minute an American dies from a heart related event (American Heart Association,
2012). According to the Center for Disease Control and Prevention (2014), heart disease is the
number one killer of Americans. This nation has a problem. A problem that is costing it over
one thousand lives per day. Cardiovascular disease is a complicated issue because there is no
one cause, and among the risk factors, none of them result in immediate consequences. One
must be able to think beyond the present moment to the potential future cost of their life choices.
The temptation is to think it couldnt happen to me, but that is a dangerous lie.
This paper investigates past literature about some of the risk factors for cardiovascular
disease, such as high blood pressure, high cholesterol, obesity, and the nutritional roots of these
issues (National Heart, Lung, and Blood Institute, 2014). A specific area of focus will be on a
common carrier of many of these trouble nutrients, meat products. Meat contains large amounts
of saturated fat and cholesterol and is consumed in large quantities by our society as a whole.
The primary positive element of meat is the complete protein it offers. A complete protein
source is one that provides all of the essential amino acids that our body needs and cannot
produce itself. If protein needs could be met from sources that offer fewer of the potentially
harmful nutrients and more of other beneficial nutrients this could be a significant piece to a
solution for the problem of heart disease.
Certain plants are high in protein and some are even sources of complete proteins. The
purpose of this study is to evaluate consumer acceptance of a protein substitute in the place of
meat, specifically, the use of tofu instead of pork sausage. This will be important to anyone
currently at risk or with a personal history of heart disease, as well as those desiring to be
proactive in the battle against it and live a healthy lifestyle. These results will provide tangible

CONSUMER ACCEPTANCE OF TOFU

and acceptable ways to decrease intake of saturated fats, cholesterol and overall calories, to
promote heart health and decrease risk of heart disease. This project will involve the comparison
of two red beans and rice recipes. All ingredients and quantities will remain the same except one
will contain pork sausage and the other will contain a tofu sausage. The samples will be
evaluated based upon their appearance, aroma, taste, and texture. This will be important to help
consumers to see that food does not have to contain meat to be complete from a nutritional
standpoint or satisfactory from a sensory perspective.
Review of Literature
Sensory Evaluation/Experimental Food Chemistry
Sensory evaluation experiments are one way for researchers to determine consumer
acceptance of changes made to a recipe. These experiments are designed for participants to
evaluate the quality of a food item using their five senses (Brown, 2011). One method of
evaluation is through the use of a taste panel, a variety of individuals who will taste controlled
samples of food and evaluate them accordingly (Brown, 2011, p.25). Typically, multiple
samples of a recipe are made, each with one element changed. Variations of the original recipe
could relate to a specific nutrient or ingredient such as sugar or gluten. These changes could be
made in order to improve the health aspects of the food or improve the sensory characteristics of
the dish. This sensory evaluation experiment will be seeking to improve the health aspects. The
independent and dependent variables are shown below.

CONSUMER ACCEPTANCE OF TOFU

Table 1
_________________________________________________________________________________________________________

Definitions of Variables
Variable




Definition

IV: Andouille Pork Sausage

Meat from a pig that has been ground and






blended with Cajun seasoning and spices and






shaped.

IV: Italian Tofu Sausage


Tofu is made from soy bean curd (McIlveen,






1999). Seasoned with classic Italian spices and






shaped.

DV: Appearance



Sensory awareness of color, outward texture,






size, and shape. Ideal for this recipe will be






different ingredients well blended yet






identifiable.

DV: Aroma



Sensory awareness and identification of the






smell or odor of food. Typically can fit in one of






six categories: spicy, flowery, fruity, resinous,






burnt, and foul. Ideal aroma for this recipe will






be spicy.

DV: Taste




Sensory awareness and identification of sweet,






salty, bitter, sour, and savory as it relates to food






placed on the tongue. Ideal taste for this recipe






will be savory.

DV: Texture



The combination of what the eye sees, the touch






of the fingers or eating utensils, and the






mouthfeel of the food. Textures felt in the mouth






are coarse, crisp, tender, fine, dry, moist, greasy,






smooth, lumpy, rough, sticky, solid, porous,






bubbly, or flat. Ideal for this recipe will be moist






and lumpy.


Table 1 illustrates the independent and dependent variables for this experiment. The independent
variables will be Andouille pork sausage and Italian tofu sausage. The dependent variable will
be the change in taste, texture, appearance, and aroma. (Brown, 2011).

CONSUMER ACCEPTANCE OF TOFU

Current Research
The thought of decreasing meat consumption to improve health is not new. However, it
is not without critics. People may not know that protein can come from sources other than meat
and are unaware of the number of negative elements of meat. There is some research to support
the idea that limiting meat consumption could improve health, specifically decrease risk for
cardiovascular disease, but not extensive amounts. Meat is a huge contributor to the intake of
saturated fat and cholesterol in the American diet, so if its consumption is reduced, logically that
would reduce the levels of saturated fat and cholesterol, and could contribute to lowering obesity
rates and blood pressure, all risk factors for heart disease. The primary issue consumers see with
limiting or eliminating meat is the protein that is removed from the diet. Therefore, often it is
assumed to be an unhealthy choice, however if done correctly it could be found to have
incredible benefits. Table 2 illustrates a summary of six article discussing different aspects of
this issue.
Table 2

Summary of Studies Linking Heart Disease and Meat Consumption

Publication date,
Author(s)
Sample n
Measures
Findings
Journal

2007, Harvard
n/a
n/a
parts of a
Do not leave out protein.
Health





vegetarian Remember on non-starchy
Commentaries




meal
vegetables. Whole grains









are important. Variety is









key. Look for healthy fats.









May need to make extra









effort to get adequate









calcium, iron, and vitamin









B12.

2013, Journal
Rizzo, N.
n=71,751
nutrient
Distinct diet patterns
of the Academy
Jaceldo-Siegl, K.

intakes of
causes some major

CONSUMER ACCEPTANCE OF TOFU

of Nutrition
and Dietetics

























2014, Australian
Journal of Herbal
Medicine


2004, Nutrition
and Well-being
A-Z


























1999, Nutrition
and Food

Science
















1995, Topics
in Clinical

Nutrition

Sabate, J.
Fraser, G.

Tester, J.




James, D.

vegetarians
and non-
vegetarians

differences in nutrient
intakes. Nonvegetarians
had the lowest intake of
plant and plant elements,
while having the highest
intake of saturated fat, and
highest BMI. Strict
vegetarians were the
reverse. Energy intake was
about the same.

n=311

meta-
analysis

Vegetarian diet was found

to significantly lower blood
pressure.

n/a

properties
of soy

Soy is rich in many

important macro and micro
nutrients and free of the
dangerous ones. Can
improve heart health with
other diet changes. Large
amounts of soy a day could
produce other positive
effects related to reducing
risk of cancer or helping
with menopause symptoms.

sensory
Tofu was not acceptable
evaluation in regard to taste and
of meat
texture, but was for
substitutes appearance. Quorn did not


have a good appearance but


taste and texture were very


comparable to the real


meat.
meta-
All of the main contributors
analysis
to heart disease, cholesterol
of research obesity, and blood pressure
done on
are positively effected by a
vegetarian vegetarian diet. Healthy fats
diets and
increase and saturated and
heart disease trans fat decrease. Other


healthy macro and micro


nutrients are found in

McIlveen, H. n=12
Abraham, C.
Armstrong, G.















Whitten, C. n/a

CONSUMER ACCEPTANCE OF TOFU

higher amounts in









vegetarians.


Table 2 summarizes the six studies in which were examined to see the results of a
vegetarian diet on risk for heart disease. The sample sizes ranged from n = 12 to n =
71,751. The results show promise for meatless meals because all articles demonstrated
improvements in heart health due to less meat, or plant protein substitutes.
The key to a healthy vegetarian meal is getting adequate protein from another source.
Choosing to leave the protein out may contribute to overeating, because protein plays a huge role
in the feeling of fullness after a meal (OMeara, 2009). Some examples of plant sources of
protein include hummus (made from chickpeas), beans, nuts, seeds, nut butters, and soy products
(OMeara, 2009). Since most plant proteins are not complete proteins like animal products,
variety is important in order to get all of the essential amino acids the body needs. Variety also
helps keep meals interesting; consumers who are accustomed to eating meat at every meal could
add a few meat-free meals into the mix for some variety (OMeara, 2009).
Meatless meals can be more than adequate nutritionally, they can be superior. One
experiment studied specific nutrient intake levels in participants grouped by varying levels of
vegetarian eating habits, ranging from nonvegetarians to strict vegetarians (Rizzo, 2013). This
study found that strict vegetarians had the lowest average BMI at 24.0 and the numbers increased
steadily as meat consumption increased in the different categories all the way up to the highest
average BMI of 28.7 in the nonvegetarian group (Rizzo, 2013). The strict vegetarian group also
had the smallest percentage of participants who were obese, 9.4%, while the nonvegetarian group
had the highest percentage at 33.3% (Rizzo, 2013). These results show a definite association
between the increased consumption of animal products with higher rates of obesity and higher

CONSUMER ACCEPTANCE OF TOFU

BMI levels (Rizzo, 2013). This study also examined the intake of saturated fat among the groups
and found the strict vegetarian group to have the lowest intake (Rizzo, 2013). It is also
interesting to note that the percent of energy intake from protein was about the same for each
group, 14.9% for nonvegetarian to 14.1% for strict vegetarian (Rizzo, 2013).
Research has also found that a vegetarian diet can lower blood pressure and cholesterol
levels. Tester (2014) did a meta-analysis of seven clinical studies and thirty-two observational
studies to determine whether or not a vegetarian diet had a significant effect on lowering blood
pressure. Both the clinical and observational studies showed that the vegetarian diet, compared
to the omnivorous diets, provide a noteworthy contribution to lowered blood pressure (Tester,
2014). The reduction in blood pressure could be due to a variety of aspects of a vegetarian diet
such as generally lower obesity rates, less salt consumption, more potassium, fat consumption
consisting of proportionally more polyunsaturated fat than saturated fat, and finally more
vegetable proteins (Tester, 2014).
Another meta-analysis in 1995 looked at all of the primary risk factors for cardiovascular
disease and how a vegetarian diet affects each of those elements. This study found the average
levels of total cholesterol, LDL cholesterol, and triglycerides in the blood to be lower in
vegetarians than omnivores (Whitten, 1995). They also discovered, based upon one specific
study, that there was an association between how strict the vegetarian diet was and cholesterol
levels (Whitten, 1995). Whitten (1995) also found, in another study, a connection between an
increase in cholesterol levels and even limited meat consumption and seemingly insignificant
increases in fat intake. There is a parallel here to the way higher average BMI levels were
connected to increased meat consumption in Rizzos study (2013).

CONSUMER ACCEPTANCE OF TOFU

10

Soy products are especially good meat replacements because they provide a more heart
friendly source of complete proteins. Soybeans provide many great things for health without the
negative nutrients. They are one of the few plant sources of omega-3 fatty acids, fiber, B
vitamins, and several other important minerals (James, 2004). Isoflavones, a phytochemical that
is naturally present in plants, and soy protein are elements that could contribute to helping blood
vessels remain flexible and avoid blood clots (James, 2004). On paper, soy is a perfect meat
substitute. However, in a practical realm, when discussing food that consumers must choose to
eat there are sensory elements to take into account. A sensory evaluation experiment done in
1999 compared meat products with plant-based, protein rich substitutes, one of which was tofu, a
soy product. (McIlveen, 1999). The tofu scored well in comparison with the meat in the
categories of aroma and appearance, however did poorly for flavor and texture (McIlveen, 1999).
Tofu does not have much flavor of its own and as a result probably should not be used as a meat
substitute (McIlveen, 1999). Instead, tofu would be better used and potentially better accepted as
just a protein source in a recipe rather than a stand-alone meat replacement like a chicken breast
(McIlveen, 1999). This proposed experiment would be a step in this direction of determining
how well tofu is accepted in a recipe where is can absorb flavors around it and be a part of the
dish as a whole.
Disease State
High cholesterol levels, hypertension, and obesity are all risk factors for cardiovascular
disease (National Heart, 2014). Research has shown, in several studies and experiments, that a
vegetarian diet or decreasing meat consumption can contribute to decreasing the prevalence of
these risk factors. More research needs to be done to provide consistent, solid evidence on this
issue. Studies done twenty, thirty, and even forty years ago have found that subjects who

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CONSUMER ACCEPTANCE OF TOFU

consume a vegetarian diet have a lower blood pressure, lower cholesterol levels, and lower
obesity rates than omnivores (Whitten, 1995). They also found that in some of these areas a
vegetarian diet could even correct an already existing problem such as lower a high blood
pressure (Whitten, 1995). There is not enough research at this point to use vegetarian eating
patterns as medical nutrition therapy for heart disease, but the current research is compelling
enough to lead to more in search of a solution to this massive problem.

The purpose of this study is to evaluate consumer acceptance of Andouille tofu sausage
instead of Andouille pork sausage in two identical red beans and rice recipes. The dishes
will be prepared using identical procedures and equipment, but the sausage used will be
different. Participants will then be asked to evaluate the two dishes based upon their taste,
texture, appearance, and aroma. This experiment will be significant to anyone seeking to
promote and implement heart healthy dietary practices in either prevention or correction.
Methods
Participants
The participants for this experiment will include about thirty senior nutrition
students and three or four nutrition faculty members. The ages of the students will range
from twenty to about thirty-five and the ages of the faculty members will vary. All students
and faculty will be from a public university in the mid-south region of the country. All
students will be enrolled in the Experimental Food Science class and participation in this
experiment will be required. Participants will come from a variety of socioeconomic
statuses and will include a variety of ethnicities.

CONSUMER ACCEPTANCE OF TOFU

12

Research Design
This experiment has been designed to measure consumer acceptance of tofu
sausage in red beans and rice instead of pork sausage. The control recipe (Appendix A) will
use smoked pork sausage as the independent variable and the modified recipe (Appendix
B) will replace the pork sausage with Italian tofu sausage as the independent variable. The
participants will then evaluate each recipe in regards to taste, texture, appearance, and
aroma. These sensory aspects will serve as the dependent variables. The participants
responses will help determine the level of acceptance of the vegetarian version of the
control recipe.
Measures/Instrumentation
The experiment will be done in the Food Science lab, room 214 of McAlister Hall on
the campus of the University of Central Arkansas. The equipment needed to prepare the
food for this study will be: an electric stovetop, large metal pot, serrated knife, straight edge
knife, plastic cutting board, liquid measuring cup, one tablespoon measuring spoon, can
opener, one cup dry measuring cup, and a wooden spoon. The samples will be placed
before the participants in identical small bowls labeled on the bottom with a number. The
number 192 will indicate the recipe with pork sausage and the number 586 will indicate
the recipe with the tofu sausage. The samples will be given to the participants at the same
time and a glass of water will be provided to cleanse their palate.
Evaluation of the samples will be done using a scorecard (Appendix C) with a nine-
point Hedonic scale to rate the appearance, aroma, taste and texture of the individual
samples. Next to each sensory aspect participants will be asked to write a number that
reflects their acceptance of that element. The scale will be from one to nine, one

CONSUMER ACCEPTANCE OF TOFU

13

representing, dislike extremely, and nine representing, like extremely. A comments box
will be available at the bottom of the scorecard for any addition thoughts the participants
may have. The data will be collected and analyzed by looking at the mean, median, and
mode. These values will be put in the form of a bar graph to visually represent them.
Procedure

The lab will be set up before the participants enter the room. Each seat will have

instructions, a scorecard with a number in the top right hand corner, the subjects
identification number, a pencil, a glass of water, a spoon, fork, and napkin. The seats will be
set up in a way that allows privacy for the participants; they will not be able to see each
other during the study. The exact procedure is as follows:
1. Participants will then enter the room and choose a seat.
2. The instructions will be read aloud.
3. The participants will be asked if they have any food allergies.
4. Any necessary adjustments will be made before proceeding.
5. The experiment will now begin.
6. Both samples will be brought to the participants at the same time. They will be
labeled on the bottom with an identifying number.
7. The participants will taste one sample and then fill out that portion of their
scorecard before proceeding to taste the next one.
8. In between samples they will drink some water to cleanse their palate.
9. They will repeat the same process for the second sample.
10. Once a subject has completed their scorecard they are free to leave.

CONSUMER ACCEPTANCE OF TOFU

14

11. They will leave everything at their seat and the researcher will come by and pick up
their scorecard and left over supplies.
Data Collection & Analysis Plan
Once all participants have completed the experiment, the data will be gathered from
the participants scorecards and entered into an Excel spreadsheet. Data will be connected
to each participant by their given number. From there a bar graph will be created to
visually display the level of acceptance of each element. The x-axis of the graph will be the
dependent variables, appearance, aroma, taste, and texture. The y-axis will be the level of
acceptance in accordance with the nine-point Hedonic scale. For each of the dependent
variables there will be two different colored vertical bars. One bar will be orange and will
represent the control recipe with pork sausage. The other bar will be blue and will
represent the modified recipe with tofu sausage. From the graph it will be easy to see how
consumers rated each recipe.
Ethical Consideration
During this experiment participants will be allowed to withdraw at anytime. Their
participations is encouraged but not required. No personal information will be recorded
from the participants and this experiment presents no foreseeable harm to them. Because
this experiment falls within the scope of a university course approval from the Institutional
Review Board is not necessary. Food allergies will be discussed prior to the experiment
beginning and participants with a related food allergy will be exempt.

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CONSUMER ACCEPTANCE OF TOFU

Discussion
Implications of Proposed Study
Decreasing meat consumption can help improve general health as well as specific
risks for heart disease. This study will contribute to finding acceptable plant sources of

protein that can be substituted for meats. This will be significant for those already at risk
for heart disease as well as those seeking to improve their general health. It will also be
beneficial for food manufactures to know what aspects of plant protein are most acceptable
to consumers.
Weaknesses or Limitations
This study investigates consumer acceptance of tofu sausage instead of pork
sausage. However, the consumers used are from a small and convenient sample. This is a
limitation for the experiment, as it does not allow for the findings to be generalized for
other populations. This study would need to be replicated with a more diverse and larger
sample of subjects to strengthen the findings.
Internal and External Validity

The internal validity of this experiment is confirmed by the modification of only one

element of the recipe. From the control sample to the modified sample only the type of
sausage is different. Therefore, any differences in the responses to the dependent variables
must be due to that change alone. A major factor in external validity is the ability for the
results to be generalized to populations other than the sample. As already mentioned this
aspect of the study is fairly low. There is not much potential for generalizing at this point in
time.

CONSUMER ACCEPTANCE OF TOFU

16

Future Practice
This study will affect future practice by providing more acceptable vegetarian
alternatives to meat, even for those who do not want to go without the experience of eating
meat. Tofu is a great source of protein and many other micronutrients. This experiment
can offer health care professionals practical examples of foods that are proven to be
acceptable to consumers and beneficial to heart health.

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CONSUMER ACCEPTANCE OF TOFU

References
American Heart Association. (2012, December 12). Heart disease and stroke statistics2013
update. Circulation,127, e6-e14. doi: 10.1161/CIR.0b013e31828124ad
Brown, A. (2011). Understanding food principles and preparation. (4th ed.). Wadsworth:
Cengage Learning.

Center for Disease Control and Prevention. (2014, July 14). Leading causes of death. Retrieved
from http://www.cdc.gov/nchs/fastats/leading-causes-of-death.htm
James, Delores C.S., ed. "Soy." Nutrition & Well-Being A to Z. New York: MacMillan
Reference, 2004. Gale Cengage Learning. Web.
McIlveen, H., Abraham, C., & Armstrong, G. (1999). Meat avoidance and the role of replacers.
Nutrition and Food Science, 99(1), 29-36. Retrieved from http://0search.proquest.com.ucark.uca.edu/docview/217625328?accountid=10017
National Heart, Lung, and Blood Institute. (2014, July 10). Lower heart disease risk. Retrieved
from http://www.nhlbi.nih.gov/health/educational/hearttruth/lower-risk/risk-factors.htm
OMeara, M. (2009). Balancing a vegetarian meal. Harvard Health Commentaries. Retrieved
from http://www.planforyourhealth.com/living-healthy/harvard-medical-schoolcommentaries/food-for-thought/commentaryc/Commentary/commentarya/single/showcommentary/balancing-a-vegetarian-meal/
Rizzo, N., Jaceldo-Siegl, K., Sabate, J., & Fraser, G. (2013). Nutrient profiles of vegetarian and
nonvegetarian dietary patterns. Journal of the Academy of Nutrition and Dietetics,
113(12), 1610-1619. http://dx.doi.org/10.1016/j.jand.2013.06.349
Southern Bite. (2014, February 25). One-pot red beans and rice. Retrieved from
http://southernbite.com/2014/02/25/one-pot-red-beans-and-rice/

CONSUMER ACCEPTANCE OF TOFU

18

Tester, J. (2014). Vegetarian diets and blood pressure. Australian Journal of Herbal Medicine,
26(4), 162. Retrieved from
http://go.galegroup.com/ps/i.do?id=GALE%7CA395847949&v=2.1&u=univ_cenak&it=
r&p=HRCA&sw=w
Whitten, C. (1995). Vegetarian diets and ischemic heart disease. Topics in Clinical Nutrition,
10(2), 27-33.

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Appendix A
Original Recipe Modified from Southern Bite (2014)
One-Pot Red Beans and Rice
Yield: 6
Amount

Ingredient

Directions

1 Tbsp

Vegetable Oil

Add the vegetable oil to a large dutch

oven over medium heat.

1 lb

Smoked Sausage, sliced into in.

Add the sliced sausage and cook for

pieces

four to five minutes.

1 small

Onion, chopped

Add the onion, green pepper, and

1 medium

Green pepper, seeded and chopped

celery. Cook seven to eight minutes or

1 stalk

Celery, chopped

until the onions are translucent.

2 cloves

Garlic

Add garlic and cook until fragrant,

about one minute

2 cups

Vegetable broth

Add the broth and bring to a boil over

medium-high heat.

2 (15.5 oz) cans

Red beans, drained and rinsed

Stir in beans and rice and reduce heat to

2 cups

Instant brown rice

a simmer.

tsp

Creole seasoning

Add Creole seasoning. Cover and cook

for twelve to fifteen minutes, or until
the rice is tender.

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CONSUMER ACCEPTANCE OF TOFU

Nutrient Analysis:
Calories

Carbohydrates

Fat

Protein

Sodium

Sugar

576

52g

29g

27g

1,939mg

4g

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Appendix B
Modified Recipe from Southern Bite (2014)
One-Pot Red Beans and Rice
Yield: 6
Amount

Ingredient

Directions

1 Tbsp

Vegetable Oil

Add the vegetable oil to a large dutch

oven over medium heat.

1 lb

Tofurky Italian sausage, sliced into Add the sliced sausage and cook for
in. pieces

four to five minutes.

1 small

Onion, chopped

Add the onion, green pepper, and

1 medium

Green pepper, seeded and chopped

celery. Cook seven to eight minutes or

1 rib

Celery, chopped

until the onions are translucent.

2 cloves

Garlic

Add garlic and cook until fragrant,

about one minute

2 cups

Vegetable broth

Add the broth and bring to a boil over

medium-high heat.

2 (15.5 oz) cans

Red beans, drained and rinsed

Stir in beans and rice and reduce heat to

2 cups

Instant rice

a simmer.

tsp

Creole seasoning

Add Creole seasoning. Cover and cook

for twelve to fifteen minutes, or until
the rice is tender.

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CONSUMER ACCEPTANCE OF TOFU

Nutrition Analysis:
Calories

Carbohydrates Fat

Protein

Sodium

Sugar

469

56g

30g

1,219mg

6g

14g

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Appendix C
Scorecard
Nine-Point Hedonic Scale
1.
2.
3.
4.
5.
6.
7.
8.
9.

Dislike Extremely
Dislike Very Much
Dislike Moderately
Dislike Slightly
Neither Like nor Dislike
Like Slightly
Like Moderately
Like Very Much
Like Extremely

Comments:

Sample Number

Appearance

Aroma

Taste

Texture