3.10: JAR Attribute Testing

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Page ID: 17817

Kate Gilbert & Ken Prusa
Iowa State University via Iowa State University Digital Press

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Background

Numerous sensory tests are used in the development of new food products. These include Consumer Concept Tests, Attribute Tests (JAR Tests), Simple Difference Tests, and Home-Use Tests (HUT). Attribute Tests gather information on the acceptability of individual attributes for optimization of your formula for your new product.

Objectives

Gain consumer feedback on the intensity of specific sensory attributes
Use consumer feedback on specific attributes for the optimum formulation of your new product
The optimum formulation will lead to better product acceptance.

Advantages

Evaluate multiple attributes including size, color, tastes, flavors, and textures with a single test
Simple and easy to design
Can be used throughout the development process to optimize product attributes

Disadvantages

May need a large number of judges because of variation within consumer ratings
Reformulation based on one attribute may change the ratings and acceptability of other attributes.
Some consumers may have a hard time blending intensity ratings and liking scores.
The use of Just About Right Tests, Just Right Tests, and Ideal Level Tests are controversial in the sensory world because of the blend of intensity and liking scores.

Methodology

As a general course guideline, 30-40 consumers within your target market would be acceptable. In a company setting, 100 consumers may be required (depending on product complexity).
You may include demographic questions within your survey. Common questions include age, gender, and frequency of product usage. However, a “prefer not to reply” option should be included with every demographic question.
Course standards do not allow for participants under the age of 18.
Course standards require the use of 7-point JAR scales with too small, not nearly enough, too light, etc. being scaled on the left-hand portion of the scale and too large, much too much, too dark, etc. being scaled on the right-hand portion of the scale. Most often, category scales are used with a score of 4.0 representing Just-About-Right in the center of the scale.
Include a scale for any and every attribute of interest including size, color, tastes, flavors, and textures.
Faculty must approve your JAR Attribute Test before the sensory panel can be conducted.
Analysis – summarize the frequency of responses within each of the categories on the 7-point scale.
Seventy-five percent of scores must fall in the 3.0, 4.0, and 5.0 categories for the attribute to “pass” and be considered acceptable. Note: This is not calculating a mean by averaging all responses.
Scale attributes that have less than 75% of 3.0, 4.0, and 5.0 scores need to be addressed. Reformulate your product to improve these attributes and then repeat JAR Attribute Testing as needed.