The general theme of this research is to develop new sensory testing methods or to improve present testing/data analysis methods in order to obtain accurate human sensory and hedonic responses. While measurement of hedonic values is crucial in both fields of Human Psychophysics and Food Science, development of hedonic scaling has lagged behind the development of other sensory testing methods. In recognition of this fact, the PI began to develop a new “Labeled Hedonic Scale” (LHS) while she was a postdoctoral associate. At OSU, our group has validated the LHS against other commonly used hedonics scales (e.g., 9-point hedonic scale), and further studied its performance in various experimental situations. Importantly, the LHS allows sensory scientists to measure proportional differences in liking and disliking among stimuli. In addition, the LHS also allows the measurement of individual differences in liking/disliking of stimuli, and thus gives us the ability to make meaningful comparisons of hedonic perception between individuals as well as groups.

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Publications

• Lim J. Hedonic scaling: A review of methods and theory. Food Quality and Preference, 22: 733-747, 2011.
• Lim J, Fujimaru T. Evaluation of the labeled hedonic scale under different experimental conditions. Food Quality and Preference, 21: 521-530, 2010.
• Lim J, Wood A, Green BG. Derivation and evaluation of a labeled hedonic scale. Chemical Senses, 34: 739-751, 2009.