Ideal Sorting: An Extension of Preference Sorting

ABSTRACT Sorting is a rapid descriptive method that does not require trained panels and is suitable for studies involving a large number of samples. Preference Sorting (a variation of Sorting) is a recent and underexplored method that seeks to determine the characteristics that most contribute to a product's acceptance. To optimize the classification of a large number of samples based on the ideal sweetness, a variation of the Preference Sorting methodology was proposed—here called Ideal Sorting (IS). This study evaluated IS compared to the Just‐About‐Right (JAR) scale in determining the ideal sweetness in concentrated passion fruit juices. Fourteen samples (0%–10% sucrose) were evaluated by 100 consumers in two sessions conducted on separate days. In the JAR, evaluators assigned acceptance and for the degree of deviation from their perceived ideal sweetness. In the IS, participants grouped the samples according to perceived ideal sweetness and subsequently rated each group using the same scales. The difficulty level of both tests was also evaluated. Both methods identified similar ideal sugar concentrations (5.66%–6.13%). The analysis revealed that the sweetest samples were the most preferred, although acceptance was low, suggesting that factors other than sugar concentration may influence product perception. Linear regression analysis confirmed a positive relationship between sugar concentration and ideal sweetness. IS was considered less easy to use by the evaluators; however, it proved effective in classifying a large number of samples. Therefore, IS may represent a viable alternative for studies involving multiple samples, although further research is needed to explore its limitations and compare it with other rapid sensory and the evaluation of sensory fatigue.