Table 2 Aggregated best-worst scaling... | Emerald Publishing

Table 2

Aggregated best-worst scaling scores

	Cue	Best	Worst	Agg. Score	Ratio-scale	Relative importance	SD
1	Ocean fresh flavour (e.g. the aroma and taste of fresh seafood)	558	81	477	1.9	100	1.3
2	Texture (e.g. firmness, tenderness and chewiness)	423	64	359	1.7	88	1.1
3	Umami (e.g. the fifth basic taste that is usually described as a pleasant savoury taste)	336	122	214	1.3	66	1.2
4	Aroma (e.g. odour)	241	92	149	1	54	1.1
5	Colour of the meat (e.g. brown versus white)	200	98	102	0.9	45	1.1
6	Juiciness	181	118	63	0.8	42	1
7	Species (e.g. Tiger, Greenlip and Brownlip abalone)	207	193	14	0.8	42	1
8	Sweetness	156	135	21	0.7	37	1
9	Size and weight per piece (unit)	169	289	−120	0.6	34	1
10	Shell appearance (e.g. colour and intactness)	113	245	−132	0.5	26	0.8
11	Net weight	106	360	−254	0.4	23	0.8
12	Colour of the lips (e.g. green versus white)	90	135	−45	0.4	22	0.8
13	With or without a shell	90	441	−351	0.4	19	0.7
14	Colour of the foot (e.g. black versus stripes)	62	180	−118	0.3	15	0.6
15	Shape of the meat	68	447	−379	0.3	15	0.6
	Sum	3,000	3,000	0

	Cue	Best	Worst	Agg. Score	Ratio-scale	Relative importance	SD
1	Ocean fresh flavour (e.g. the aroma and taste of fresh seafood)	558	81	477	1.9	100	1.3
2	Texture (e.g. firmness, tenderness and chewiness)	423	64	359	1.7	88	1.1
3	Umami (e.g. the fifth basic taste that is usually described as a pleasant savoury taste)	336	122	214	1.3	66	1.2
4	Aroma (e.g. odour)	241	92	149	1	54	1.1
5	Colour of the meat (e.g. brown versus white)	200	98	102	0.9	45	1.1
6	Juiciness	181	118	63	0.8	42	1
7	Species (e.g. Tiger, Greenlip and Brownlip abalone)	207	193	14	0.8	42	1
8	Sweetness	156	135	21	0.7	37	1
9	Size and weight per piece (unit)	169	289	−120	0.6	34	1
10	Shell appearance (e.g. colour and intactness)	113	245	−132	0.5	26	0.8
11	Net weight	106	360	−254	0.4	23	0.8
12	Colour of the lips (e.g. green versus white)	90	135	−45	0.4	22	0.8
13	With or without a shell	90	441	−351	0.4	19	0.7
14	Colour of the foot (e.g. black versus stripes)	62	180	−118	0.3	15	0.6
15	Shape of the meat	68	447	−379	0.3	15	0.6
	Sum	3,000	3,000	0

Source(s): Authors’ own work