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  • 1
    Electronic Resource
    Electronic Resource
    EVALUATION OF WINE COMPETITION JUDGE PERFORMANCE USING PRINCIPAL COMPONENT SIMILARITY ANALYSIS (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Principal component similarity (PCS) analysis was used to evaluate judge performance from a wine competition. Data were analyzed for five international judges and seven wine makers, for 42 white, 30 red and 25 specialty wines, using a 20-point quality scoring system. Principal similarity plots were used to group judges according to judging 'style’ and to identify outliers, for each wine category. Judge groupings were consistent when three different references were used; however, the most interpretable PCS plot was obtained when the overall mean-judge-score was used as the reference. Results from PCS were compared to principal component analysis (PCA). PCS analysis allowed the information from all significant principal components to be graphically represented in two dimensions and was more successful in classifying judges than plots based on the first three principal components. The technique of PCS is an important complement to existing methodologies, and can provide wine competition coordinators with an objective technique for judge evaluation and selection.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00302.x
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  • 2
    Electronic Resource
    Electronic Resource
    DEVELOPMENT OF A ‘BIPOLAR’ R-INDEX (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A new ‘bipolar’ R-index analysis was proposed and evaluated. Eighteen judges evaluated red color in eight wine samples by comparing each sample with the control. Judges indicated whether the sample had ‘more’, the 'same’, or ‘less’ red color than the control, and whether they were sure or unsure of their decision. Three computational methods were used to examine the results: the ‘traditional’ R-index, the ‘bipolar’ R-index (Rmore or Rless) and the ‘weighted-bipolar’ R-index. While all three methods provided consistent results, the ‘bipolar’ R-indices reflected bidirectional differences among the samples thus providing more information. A refinement to the computation (‘weighted-bipolar’ R-index) was an approach for eliminating the bias associated with overestimation of the sample size and accordingly changed some of the significance levels. Further research is currently underway to expand the scope and application of this method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00266.x
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  • 3
    Electronic Resource
    Electronic Resource
    A COMPARISON OF METHODS FOR EVALUATING THE PERFORMANCE OF A TRAINED SENSORY PANEL (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cluster analysis, consonance analysis, principal component analysis (PCA) and the GRAPES program (Schlich 1994) were compared for the evaluation of panel performance. Ten judges evaluated 25 Merlot wines for 24 color, aroma and flavor attributes. Cluster analysis grouped similar judges. PCA identified judges according to their attribute use. Consonance analysis determined a numerical index for attribute agreement and the GRAPES program compared judges in their use of the scale, reliability, discrimination and disagreement. Three of the four techniques provided a graphical representation of similarities and differences between judges. Methodologies were best used in conjunction with one another. Ultimately the application of these tools will serve to improve the quality of sensory evaluations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00321.x
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  • 4
    Electronic Resource
    Electronic Resource
    EVIDENCE OF AN ADSORPTION-DESORPTION MODEL FOR HUMAN IRRITANT PERCEPTION (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The temporal irritant response was evaluated for six concentrations of capsaicin, cinnamaldehyde, andpiperine, using time-intensity (TI) methodology. TI curves were evaluated using six TI parameters: maximum intensity (Imax), time-to-maximum (Tmax), plateau time (Tplat), total time (Ttot), maximum rate of onset (Monset) and maximum rate of decay (Mdecay) of perception. Maximum intensity was used to evaluate the appropriateness of the Beidler taste equation, calculate the degree of affinity of the stimuli for the receptor (Kb), Gibbs free energy values, and the other TI parameter were used to quantify the adsorption desorptionprocesses. For cinnamaldehyde and capsaicin, correlation coefficients for the proposed Beidler taste model were 0.999, and 0.996, respectively. The large association constants (Kb) for cinnamaldehyde (25 M−1) and capsaicin (5.2 × 104 M−1), compared to taste compounds, were consistent with their steep psychophysical functions and their persistent aftertastes. Concentration dependencies of Tmax Tplat, Ttot, Monset and Mdecay, fit linear and semi-hyperbolic functions and were congruous with the proposed adsorption- desorption model for irritant perception.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00247.x
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  • 5
    Electronic Resource
    Electronic Resource
    COMPARISON OF PROJECTIVE MAPPING AND SORTING DATA COLLECTION AND MULTIVARIATE METHODOLOGIES FOR IDENTIFICATION OF SIMILARITY-OF-USE OF SNACK BARS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three data collection procedures, sorting and two forms of projective mapping (PM), were compared for ease-of-use and the ability to produce meaningful spatial maps when analyzed using Multidimensional Scaling (MDS), Generalized Procrustes Analysis (GPA) or Coordinate Averaging (CA). Eighteen commercially available snack bars were evaluated for similarity-of-use by two panels of 24. MDS of the sorting data and Procrustes analyses of PM data collected on unlabeled axis grouped the bars according to function and provided a meaningful spatial relationship in one dimension. However, MDS analysis of these PM data grouped the bars by similarity-of-use and provided a meaningful spatial interpretation in two dimensions. The CA analysis was not effective in separating the bars by similarity-of-use but did provide an indication of liking. A comparison of spatial configurations using RV coefficients showed moderate correlations between the methods. A panelist survey showed no significant differences in the ease-of-use, task interest or level-of-satisfaction with the final arrangement between the sorting and the PM data collection methods, but panelists did find it easier to change their minds using the PM procedure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00094.x
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  • 6
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    Multiple Correspondence and Hierarchical Cluster Analyses for the Profiling of Fresh Apple Customers Using Data from Two Marketplaces (2020)
    Molecular Diversity Preservation International
    Details
    Publication Date: 2020-07-03
    Description: Purchase behavior and preferences for consumers of fresh apples were investigated using a consumer survey conducted at a special-event apple market. Survey respondents were asked to list apple cultivars they had purchased at the retail market and the special-event market. The special-event market offered many uncommon cultivars packed in clear plastic bags with a fixed weight and price. Respondents were also asked to identify their reasons for selection of each apple cultivar and answer demographic questions. A total of 169 customers completed the survey. Profiles of customers were identified using multiple correspondence analysis (MCA) and hierarchical cluster analysis (HCA), and the impact of the change in available apple cultivars on consumers’ purchase behavior was explored. Consumers primarily indicated four main reasons in the selection of their apples: visual appearance, previous experience, taste/aroma, and texture. The first two reasons, evaluated before eating an apple, were loaded on the first MCA dimension, while the last two reasons (i.e., eating quality) were loaded on the second dimension in data from both marketplaces. HCA identified five classes of customers in both markets, and results indicated that similar market segments existed within the two marketplaces, regardless of the availability of apple cultivars.
    Electronic ISSN: 2304-8158
    Topics: Chemistry and Pharmacology
    Published by Molecular Diversity Preservation International
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  • 7
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    Effect of sulfite addition and pied de cuve inoculation on the microbial communities and sensory profiles of Chardonnay wines: dominance of indigenous Saccharomyces uvarum at a commercial winery (2019)
    Oxford University Press
    Details
    Publication Date: 2019-07-25
    Description: The microbial consortium of wine fermentations is highly dependent upon winemaking decisions made at crush, including the decision to inoculate and the decision to add sulfur dioxide (SO2) to the must. To investigate this, Chardonnay grape juice was subjected to two inoculation treatments (uninoculated and pied de cuve inoculation) as well as two SO2 addition concentrations (0 and 40 mg/L). The bacterial communities, fungal communities and Saccharomyces populations were monitored throughout fermentation using culture-dependent and culture-independent techniques. After fermentation, the wines were evaluated by a panel of experts. When no SO2 was added, the wines underwent alcoholic fermentation and malolactic fermentation simultaneously. Tatumella bacteria were present in significant numbers, but only in the fermentations to which no SO2 was added, and were likely responsible for the malolactic fermentation observed in these treatments. All fermentations were dominated by a genetically diverse indigenous population of Saccharomyces uvarum, the highest diversity of S. uvarum strains to be identified to date; 150 unique strains were identified, with differences in strain composition as a result of SO2 addition. This is the first report of indigenous S. uvarum strains dominating and completing fermentations at a commercial winery in North America.
    Print ISSN: 1567-1356
    Electronic ISSN: 1567-1364
    Topics: Biology
    Published by Oxford University Press on behalf of Federation of European Microbiological Societies.
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  • 8
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    Modelling and Classification of Apple Textural Attributes Using Sensory, Instrumental and Compositional Analyses (2021)
    Molecular Diversity Preservation International
    Details
    Publication Date: 2021-02-10
    Description: Textural characteristics of fruit are important for their quality, storability, and consumer acceptance. While texture can be evaluated instrumentally or sensorially, instrumental measurements are preferred if they can be reliably related to human perception. The objectives of this research were to validate instrumental measurements with sensory determinations, develop a classification scheme to group apples by their textural characteristics, and create models to predict sensory attributes from instrumental and compositional analyses. The textural characteristics (crispness, hardness, juiciness, and skin toughness) of 12 apple cultivars were evaluated on new and established cultivars. Fruit was also evaluated using five instrumental measurements from TA.XTplus Texture Analyzer, and three compositional determinations. The experiment was repeated for analysis and validation purposes. Principal component (PC) analysis revealed that 95.88% of the variation in the instrumental determinations could be explained by two components (PC 1 and PC 2); which were highly correlated with flesh firmness and skin strength, respectively. Four textural groups of apples were identified, and the accuracy of classification was established at 94.44% by using linear discriminant analysis. The predictive models that were developed between the sensory and instrumental-compositional data explained more than 85% of the variation in the data for hardness and crispness, while models for juiciness and skin toughness were more complex. The work should assist industry personnel to reduce time-consuming and costly sensory testing, yet have an appreciation of the textural traits as perceived by the consumer.
    Electronic ISSN: 2304-8158
    Topics: Chemistry and Pharmacology
    Published by Molecular Diversity Preservation International
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