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  • Articles  (46,472)
  • 2000-2004  (46,472)
  • Process Engineering, Biotechnology, Nutrition Technology  (46,472)
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  • 1
    Electronic Resource
    Electronic Resource
    INHIBITION OF SOME FOODBORNE BACTERIA BY ALCOHOL EXTRACT OF SUMAC (RHUS CORIARIA L.) (2004)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food safety 24 (2004), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The inhibitory effect of alcohol extract of sumac (Rhus coriaria L.) was investigated at concentrations of 0.1, 0.5, 1.0, 2.5 and 5.0% (w/v) on the growth of 12 bacterial strains (6 Gram positives and 6 Gram negatives), mostly foodborne including pathogens. Minimal inhibitory concentration of the spice for each test organism was also studied by observing their growth on Nutrient Agar containing the spice extract at various incremental levels equivalent to 100–5000 mg/L of spice. Alcohol extract of sumac was found to be effective against all the test organisms, Gram positives being more sensitive than Gram negatives. Among the Gram positives, Bacillus species (B. cereus, B. megaterium, B. subtilis and B. thuringiensis) were found to be the most sensitive, surviving up to only 500 mg/L of the spice, followed by Staphylococcus aureus (1000 mg/L), whereas Listeria monocytogenes was found to be the most resistant, surviving up to 1500 mg/L. Of the Gram negative bacteria, Salmonella enteritidis and Escherichia coli type I were found to be more resistant, surviving up to 3000 mg/L of the spice, followed by E. coli O157:H7 (2500 mg/L), Hafnia alvei (2000 mg/L), Proteus vulgaris (1500 mg/L) and Citrobacter freundii (1000 mg/L). Significant differences (P 〈 0.01) were found among bacterial strains and between the extracts of unripened and ripened sumac samples, with ripened being more effective against all of the bacteria tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2004.00506.x
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  • 2
    Electronic Resource
    Electronic Resource
    FEEDING LOW CALCIUM AND ZINC MOLT DIETS SUSTAINS GASTROINTESTINAL FERMENTATION AND LIMITS SALMONELLA ENTERICA SEROVAR ENTERITIDIS COLONIZATION IN LAYING HENS (2004)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food safety 24 (2004), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of these experiments was to determine whether alternative molting diets would minimize Salmonella enterica serovar Entertitidis (S. Enteritidis) colonization in molting hens. Hens were randomly assigned to four treatment groups of 12 hens either full-fed (nonmolt, NM), molted by feed withdrawal (molt, M), a low calcium (LC containing 800 mg calcium), or LC diet supplemented with 110 mg zinc/ kg of diet (LC-ZN) in two trials. All hens were challenged orally with 10 5SE on day 4 of experiment. Hen body weight loss was significantly (P 〈 0.05) increased and ovarian weight was significantly (P 〈 0.05) decreased in hens fed the LC or LC-ZN diets compared to NM. Cecal lactic acid concentrations were significantly (P 〈 0.05) increased in hens fed alternative molting diets. Feed withdrawal molted hens exhibited significantly (P 〈 0.05) more S. Enteritidis positive and S. Enteritidis crop, cecal, and organ colonization than NM, LC and LC-ZN hens. Alternative molt diets retain sufficient fermentative activity to limit S. Enteritidis colonization and therefore may have potential to avoid the risk of increasing S. Enteritidis colonization associated with feed withdrawal.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2004.00529.x
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  • 3
    Electronic Resource
    Electronic Resource
    COMPARISON OF REVERSE PASSIVE LATEX AGGLUTINATION TEST AND IMMUNOBLOTTING FOR DETECTION OF STAPHYLOCOCCAL ENTEROTOXIN A AND B (2004)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food safety 24 (2004), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Staphylococcal foodborne diseases resulting from consumption of food contaminated with staphylococcal enterotoxins (SEs) produced by certain strains of Staphylococcus aureus are the second most common foodborne illnesses in the world. Analytical methods are essential for routine monitoring purposes and safeguard public health. Different methods for SE detection have been proposed although their use in a complex matrix is often limited by the presence of substances that interfere with tests. In this article reverse passive latex agglutination (RPLA) and immunoblotting methods based on specific antibodies and currently available for SE detection have been compared. Culture filtrates from enterotoxin S. aureus strains isolated from cheese samples were identified by SET-RPLA. Then the culture filtrates identified as staphylococcal enterotoxin A and staphylococcal enterotoxin B by RPLA test were analyzed with immunoblotting. The results obtained suggest that either SET-RPLA or immunoblotting may be applied to culture filtrates for the detection of SEs with good correspondence of results. Although SET-RPLA represents a simple method for routine monitoring purposes, a positive result by a rapid method (RPLA) is only regarded as presumptive and must be confirmed by standard methods (Feng 1996), such as immunoblotting method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2004.00533.x
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  • 4
    Electronic Resource
    Electronic Resource
    REDUCTION OF FUNGI AND MYCOTOXINS FORMATION IN SEEDS BY GAMMA-RADIATION (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 24 (2004), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ninety samples of maize, chick-peas and groundnut seeds collected from the Egyptian market were found to be heavily contaminated by molds. Alternaria, Aspergillus, Cladosporium, Eurotium, Fusarium, Mucor, Penicillium and Rhizopus were the most common fungal genera isolated from nondisinfected seeds. Aspergillus alutaceus, A. flavus, Fusarium verticillioides and F. oxysporum were isolated from all surface-disinfected seeds and were reported to produce ochratoxin A, aflatoxin B1 and zearalenone, respectively. Irradiation at a dose 4.0 kGy reduced the mold growth greatly relative to unirradiated controls. There was no growth at dose 5.0 kGy. On the basis of the radiation survival data, the decimal reduction values D10 for A. alutaceus, A. flavus and F. verticilliodies were 0.70. 2.10 and 0.93 kGy in maize. A dose of 5 kGy inhibited the toxigenic molds and mycotoxin formation in seeds. Aflatoxin B1 and ochratoxin A were detected in maize and chick-peas, whereas zearalenone was detected in maize samples. Application of radiation at a dose of 6.0 kGy detoxified aflatoxin B1 by 74.3–76.7%, ochratoxin A by 51.3–96.2% and zearalenone by about 78%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2004.tb00379.x
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  • 5
    Electronic Resource
    Electronic Resource
    INHIBITION OF LISTERIA MONOCYTOGENES BY NATIVE MICROFLORA OF WHOLE CANTALOUPE (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 24 (2004), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh-cut cantalcupe has been recalled due to the possible presence of Listeria monocytogenes. Several studies have reported that naturally occurring microflora of vegetable surfaces may be antagonistic to pathogen attachment, growth or survival. To test this possibility for L. monocytogenes and cantaloupes, whole melon were treated with water, ethanol (70%) or chlorine (200 ppm) to reduce the native microflora on the melon surfaces. Treated or untreated melons were immersed in a six strain cocktail of L. monocytogenes (107 CFU/mL) for 10 min and then allowed to dry for 1 h inside a biosafety cabinet followed by storage at 5, 10 and 20C for 15 days. Fresh-cut pieces prepared from the treated or untreated melons and directly inoculated with L. monocytogenes (3.48 log CFU/g) were stored under the same conditions listed above. Populations of L. monocytogenes and five classes of native microflora were investigated. Growth of L. monocytogenes in sterile or nonsterile rind and fresh-cut homogenates was also studied. The population of L. monocytogenes recovered from inoculated (103 to 108 CFU/mL) whole melons given no disinfection treatment or washed with water was significantly less (P 〈 0.05) than that recovered from melons treated with chlorine or EtOH. In general, populations of L. monocytogenes declined on the surface of treated and untreated whole melons and on fresh-cut pieces over the 15 days storage period at the temperatures tested. However, the decline in pathogen populations was less rapid in the presence of reduced populations of native microflora. Higher populations of L. monocytogenes were attained in sterile tissue homogenates than in nonsterile homogenates. Addition of yeast and mold to sterile rind homogenates was highly inhibitory to growth and survival of the pathogen. The results of this study indicate that native microflora of whole cantaloupe inhibited attachment to rind surfaces as well as survival and growth of L. monocytogenes on cantaloupe surfaces and homogenized fresh-cut pieces. Thus, L. monocytogenes recontamination of melons having a reduced level of native microflora following application of a disinfection treatment may be a food safety concern.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2004.tb00380.x
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  • 6
    Electronic Resource
    Electronic Resource
    BEHAVIOR OF STREPTOCOCCUS PYOGENES IN MASHED POTATOES (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 24 (2004), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Streptococcus pyogenes is widely recognized as a human pathogen. Whereas person-to-person transmission is the most common transmission mechanism for this pathogen, some outbreaks of S. pyogenes disease have been reported to occur in association with consumption of contaminated foods such as shrimp or potato salads. In this study, the behavior of S. pyogenes was studied in mashed potatoes as a function of storage temperature, types and amount of background biota and type of ingredients. Combined mashed potatoes (potatoes, butter, milk, egg and table salt) or plain mashed potatoes (potatoes only) were inoculated with a 5-strain cocktail of S. pyogenes and stored at 7, 25, 35 or 37C. At intervals during storage, samples were collected for counting S. pyogenes in blood agar plates or blood agar added with sodium azide, polymyxin and crystal violet. Mashed potatoes obtained from fast-food restaurants were used to determine the fate of S. pyogenes as affected by changes in aerobic mesophiles, coliform and lactic acid bacteria counts. S. pyogenes was able to survive in mashed potatoes stored at 7C and to grow in mashed potatoes stored at 25 or 37C with lag phase lengths of 3 and 2 h and generation times of 26.0 and 25.3 min, respectively. The generation time of S. pyogenes in plain mashed potatoes was 30.7 min at 35 C. Presence of active background biota at 2–3 log10 CFU/g concentrations did not prevent growth of S. pyogenes when stored at 35C. These results contribute to a better understanding of the potential for S. pyogenes to cause foodborne outbreaks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2004.tb00381.x
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  • 7
    Electronic Resource
    Electronic Resource
    SURVIVAL OF LISTERIA INNOCUA IN APPLE JUICE AS AFFECTED BY VANILLIN OR POTASSIUM SORBATE (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 24 (2004), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Survival of stationary phase Listeria innocua (as surrogate microorganism for L. monocytogenes) inoculated in apple juice (pH 3.3 or 3.8) supplemented with vanillin (1,500 ppm or 3,000 ppm) or potassium sorbate (500 ppm or 1,000 ppm) and stored at room temperature was studied. L. innocua survived in apple juice without the preservatives at pH 3.3 or 3.8, with minimal population reductions. In the juices with the incorporation of potassium sorbate or vanillin, L. innocua behavior depended on the pH value, the type of antimicrobial and its concentration. At pH 3.3, the presence of vanillin (3,000 ppm) or potassium sorbate (1,000 ppm or 500 ppm) decreased L. innocua counts, with population reductions ranging from 4 to 5 log cycles after a 4 h – 8 h exposure at 30C. However, at pH 3.8, L. innocua showed sensitivity only to 3,000 ppm vanillin. Survival curves were successfully fitted using a Weibull type distribution of resistances. The results suggest that the use of potassium sorbate or vanillin could prevent the survival of L. innocua in contaminated unpasteurized and pasteurized apple juice. Vanillin, a natural antimicrobial, would be particularly suitable as an antilisterial additive for less acidic apple juice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2004.tb00372.x
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  • 8
    Electronic Resource
    Electronic Resource
    A BELGIAN SURVEY OF HYGIENE INDICATOR BACTERIA AND PATHOGENIC BACTERIA IN RAW MILK AND DIRECT MARKETING OF RAW MILK FARM PRODUCTS (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 24 (2004), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To monitor the bacteriological quality of raw milk and raw milk farm products, 143 samples of raw farm milk and 100 samples of raw milk farm products, 64 butters, 9 yogurts, 16 cheeses, 7 ice creams and 4 fresh cheeses, produced in Belgium were examined for coliforms, β-glucuronidase positive Escherichia coli, verotoxin producing Escherichia coli O157, Staphylococcus aureus, Salmonella spp., Listeria spp. and Listeria monocytogenes. The results were compared with the threshold and maximum values of the EC directive 92/46/EC or the maximum values of the Belgian Order of Council from September 3, 2000. The presence of staphylococcal enterotoxins was investigated on samples with S. aureus counts higher than the legal threshold values mentioned in the EC directive or, if not regulated in the directive, higher than the maximum value mentioned in the Belgian Order of Council. The obtained results for the hygiene-indicators coliforms, β-glucuronidase positive E. coli and S. aureus in the raw milk samples were comparable with most other industrialized countries. Compared to a prevalence of 0.7% and 6.3% for, respectively, E. coli O157 and L. monocytogenes, no Salmonella was found in the 25 g raw milk farm samples. The isolated E. coli O157 strain was confirmed to be verotoxigenic; it was positive for VT2, eaeA and hlyA. In butter not only a prevalence of 18.7% for L. monocytogenes in 25 g was found but also the maximum values for the hygiene-indicators mentioned in the Belgian Order of Council were often exceeded. No significant difference was found between the count of hygiene-indicators and the presence of Listeria spp. as well in raw milk as in raw milk butter. The bacteriological quality of on-farm made raw milk butter suggest that suitable hygienic conditions are not always provided. One of the 7 ice cream samples contained L. monocytogenes in 25 g.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2004.tb00373.x
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  • 9
    Electronic Resource
    Electronic Resource
    SIMPLE oPSU BROTH-BAX® PCR-PICOGREEN® SYSTEM FOR RAPID DETECTION OF LISTERIA MONOCYTOGENES IN PASTEURIZED MILK AND HOT DOGS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 23 (2003), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Factors that significantly affect BAX® PCR detection of Listeria monocytogenes from optimized Penn State University (oPSU) broth were identified and optimized. Concentration of PCR product was significantly reduced by BAX™ protease and significantly increased by eliminating the lysis step and directly diluting oPSU broth prior to PCR. A simple oPSU broth-BAX® PCR-PicoGreen® (PSU-BAX-PicoGreen) system was developed and compared with current methods for detecting low levels of L. monocytogenes in commercial milk and hot dogs. All 30 milk samples inoculated with 10–20 CFU per mL L. monocytogenes were positive by FDA, BAX® and PSU-BAX-PicoGreen methods and all 42 uninoculated milk samples were negative by all of the above methods. All 30 hot dog samples inoculated with 10-20 CFU/g L. monocytogenes were positive by the USDA and PSU-BAX-PicoGreen methods, however, 2 hot dog samples gave indeterminate results with the standard BAX® method. All 42 uninoculated hot dog samples were negative by USDA, 9 were indeterminate by BAX® and 2 were positive by PSU-BAX-PicoGreen. The PSU-BAX-PicoGreen system may provide a simple and accurate method for rapidly screening pasteurized foods for both injured and noninjured L. monocytogenes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2003.tb00367.x
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  • 10
    Electronic Resource
    Electronic Resource
    SLIME PRODUCTION AND DNase ACTIVITY OF STAPHYLOCOCCI ISOLATED FROM RAW MILK (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 23 (2003), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In this study, 851 Staphylococci isolates isolated from 38 raw milk samples were investigated for DNase activity and slime production. The 851 Staphylococci isolates were identified as 704 Staphylococcus aureus and 147 coagulase-negative staphylococci. Coagulase – negative staphylococci isolates were classified as 32.7% S. cohnii, 19.7% S. hominis, 19.1% S. xylosus, 12.9% S. epidermidis, 8.2% S. capitis, 4.8% S. haemolyticus, 1.4% S. simulans and 1.4% S. saprophyticus by using Dichotomous scheme. DNase agar was used to investigate for DNase activity. DNase activity was found in 93.6% of 704 S. aureus and 10.2% of 147 coagulase – negative staphylococci. DNase activity was positive in 42.9% of S. haemolyticus, 20.7% of S. hominis, 17.9% of S. xylosus and 2.1% of S. cohnii isolates. No DNase activity was found in S. epidermidis, S. capitis, S. simulans and S. saprophyticus isolates. Slime production of S. aureus and coagulase – negative staphylococci from raw milk samples was investigated by using Congo Red Agar method. Slime production was positive in 5.1% of S. aureus and 42.2% of 147 coagulase – negative staphylococci. Slime production was positive in 100% of S. simulans, 68.4% of S. epidermidis, 50% of S. cohnii, 50% of S. saprophyticus, 37.9% of S. hominis, 32.1% of S. xylosus and 16.7% of S. capitis isolates. None of the 7 S. haemolyticus isolates had slime production. In conclusion, slime production and DNase activity are important virulence factors to identify pathogenic staphylococci.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2003.tb00371.x
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  • 11
    Electronic Resource
    Electronic Resource
    POTENTIAL FOR BACTERIAL GROWTH ON THE FRESH CUT TROPICAL SQUASH, CALABAZA (CURCUBITA MOSCHATA), DURING STORAGE (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 23 (2003), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Calabaza (Curcubita moschata) is a tropical squash which is gaining popularity as a specialty crop for agricultural producers in the Northeast United States. It is commonly marketed by being cut in half, wrapped in plastic and may be held unrefrigerated until sold. This method of display is essential for consumer acceptance, yet unrefrigerated storage means that some potential for food safety problems exists. Experiments were conducted to determine the potential for bacterial growth during storage of cut calabaza. Freshly cut calabaza contained between 1.3 and 4.7 log10CFU/g aerobic mesophiles. By 10 h, duplicate counts from some samples exceeded 4 log10 CFU/g. After 24 h of room temperature storage, total aerobic plate counts ranged from 5.2 to 7.7 log10 CFU/g. Rapid bacterial growth on cut calabaza stored at room temperature indicates that these products are highly perishable, and may be able to support the growth of pathogenic bacteria, should they be introduced during the slicing process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2003.tb00359.x
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  • 12
    Electronic Resource
    Electronic Resource
    ESCHERICHIA COLI O157 IN IRISH FEEDLOT CATTLE: A LONGITUDINAL STUDY INVOLVING PREHARVEST AND HARVEST PHASES OF THE FOOD CHAIN (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 23 (2003), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The aim of this study was to investigate fecal shedding and transmission of E. coli O157 in cohorts of cattle within a feedlot, to assess subsequent contamination of carcasses with this pathogen and to identify risk factors associated with fecal shedding of E. coli O157. A cohort of 133 heifers housed infour adjacent pens was examined over a five month period, from entering the feedlot to slaughter. Individual rectal fecal samples and pen environmental samples were taken at monthly intervals. The entire outer and inner surfaces of a carcass side of each animal were swabbed immediately following slaughter.E. coli O157 was isolated from 136 (23%) of the 600 rectal fecal samples; 96% of which contained virulent markers. One hundred and sixty environmental samples were examined and E. coli O157 was isolated from 46 (29%), all of which contained virulent markers. E. coli O157 was not isolated from any of the dressed carcasses. The prevalence of E. coli O157 fecal shedding may be related to the pen and E. coli O157 contamination of the pen floor feces, water trough and feed.E. coli O157 should be considered as a pathogen shed in the feces of a substantial proportion of feedlot cattle. However, with good hygienic practice at harvest, a very low level of this pathogen can be achieved on dressed carcasses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2003.tb00360.x
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  • 13
    Electronic Resource
    Electronic Resource
    ANTIMICROBIAL PROPERTIES OF NISIN-COATED POLYMERIC FILMS AS INFLUENCED BY FILM TYPE AND COATING CONDITIONS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 23 (2003), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Polymeric films were coated with nisin, an antimicrobial peptide, for potential application in shelf-life extension of food. Five commercial packaging films with varying surface energies were compared. The highest antimicrobial activity was observed on the most hydrophobic nisin-coated films (surface energy ± 32 dyne/cm). The binding affinity of nisin to the surface of ethylene acrylic acid copolymer (surface energy = 32 dyne/cm) was investigated. Films were coated in nisin solutions under varying conditions including nisin concentration, contact time, solution's volume to film area ratio, pH of coating solution and temperature during coating. Stronger nisin activity was detected on films as the coating time increased from 30 s to 2 h. Higher nisin coating concentration also promoted the binding of nisin to films with saturation level observed at 250 μg/mL. Films coated with nisin using a higher solution to film area ratio (0.84 compared to 0.14 and 0.28 mL/cm2) also exhibited higher nisin activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2003.tb00347.x
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  • 14
    Electronic Resource
    Electronic Resource
    CALCOFLUOR AS A FLUORESCENT PROBE TO DETECT BIOFILMS OF FOODBORNE PATHOGENS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 23 (2003), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Biofilms enable foodborne pathogens to resist removal from surfaces, survive disinfection and elude detection. This study evaluated the use of Calcofluor, which binds to polysaccharides containing β-D-glucans, to detect biofilms produced by Salmonella enterica serovar Berta and Salmonella enterica serovar Typhimurium DT104 (St DT104), Escherichia coli, Aeromonas hydrophila, Vibrio cholerae O139 and Hyphomonas adhaerens. Biofilms produced by St DT104, S. berta and V. cholerae on five types of surfaces (glass, polypropylene, Teflon™, stainless steel and aluminum) were detected by Calcofluor. Results suggest the potential use of Calcofluor as probes of foodborne pathogens in biofilms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2003.tb00349.x
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  • 15
    Electronic Resource
    Electronic Resource
    EDITORIAL ANNOUNCEMENTS (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 22 (2002), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2002.tb00325.x
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  • 16
    Electronic Resource
    Electronic Resource
    INCIDENCE OF STAPHYLOCOCCUS AUREUS IN MEALS FROM CAFETERIAS (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 22 (2002), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study to determine the incidence of Staphylococccus aureus in 705 meals from several cafeterias in Valencia, Spain was undertaken. Out of the 705 studied meals, 81 samples (11.1%) had coagulase positive staphylococci with a range of S. aureus from 100 to 53000 cfu/g. The four highest values (〉 10,000 S. aureus cfu/g) were obtained with Russian type salad, meatballs, chicken croquettes and salad. These products involved more handling stages. These data show that food handlers may contribute to food poisoning and that there are some handling practices that require more attention.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2002.tb00336.x
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    SAFETY OF IRISH BEEF – CONCERNS, AWARENESS AND KNOWLEDGE OF IRISH CONSUMERS (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 22 (2002), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A survey of Irish consumers examined their concerns for the safety of food, their level of knowledge of safe food practices and their awareness of institutional structures to ensure the safety of Irish beef. Sixty-four percent of the sample expressed concern for the safety of food. Concerns cited include freshness of food, BSE/CJD, antibiotic residue, hygiene standards and bacteria. They perceive many causes of food poisoning and their level of awareness of pathogens varies, depending on the pathogen. The level of knowledge of safe food practice in cooking was good. However, it was lower for food storage practices. Males and those with lower levels of education were less likely to be aware of adequate food safety procedures and need to be the focus of educational programs on safe food handling. As less than half the sample (49%) was aware of institutional structures and 32% of schemes that ensure the safety of Irish beef, it is concluded that it is imperative to more clearly communicate to the public the assurances of any scheme set up. There is also a need to increase awareness level of the bacteria Campylobacter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2002.tb00326.x
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  • 18
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    EFFECT OF APPLE DECAY PROPORTION ON THE PATULIN, FUMARIC ACID, HMF AND OTHER APPLE JUICE PROPERTIES (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 22 (2002), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Starking apples, classified by the decay proportion on the fruit surface as sound, 30, 60 or 100% decayed were used in the production of apple juice. Then patulin, fumaric acid, HMF, pH, brix and Hunter L, a and b values of apple juice samples were determined. Patulin and fumaric acid analysis were done with HPLC. The patulin concentration in juice samples produced with Starking apples that are sound, 30, 60 and 100% decayed ranged between 0.0–15.9 μg/kg, 47.1–500.3 μg/kg, 156.4–2257.5 μg/kg, 54.9–2508.6 μg/kg, respectively. The fumaric acid concentration in the same juice samples ranged between 0.00–0.20 mg/kg, 0.23–0.69 mg/kg, 0.41–2.08 mg/kg and 1.40–4.14 mg/kg. In general, the color values (L, a, b) of the samples produced from 100% decayed apples measured by reflectance with a Hunter colorimeter were low when compared with the others.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2002.tb00327.x
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  • 19
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    MICROBIAL ENUMERATION IN READY-TO-EAT FOODS AND THEIR RELATIONSHIP TO GOOD MANUFACTURING PRACTICE (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 22 (2002), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: As a contribution to Good Manufacturing Practice (GMP) programs, we have analyzed products produced and offered by ready-to-eat food stores. Two hundred and seventy four samples of a wide variety of foods from 19 different shops were analyzed. Aerobic counts, total coliforms and yeast and molds were enumerated in each sample. Food stores were evaluated using a GMP check-list. They were grouped in three classes: Class III, nonsatisfactory GMP; Class II, partially satisfactory GMP; and Class I, satisfactory GMP. From the results of microorganism counts in the Class I food shops the following maximum counts are proposed for cooked ready-to-eat foods: aerobic colony count: 105 cfu g−1. It is coincident with satisfactory microbiological quality of many category 3 foods drawn up by Public Health Laboratory Service (PHLS).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2002.tb00328.x
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  • 20
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    CHANGES IN QUALITY ATTRIBUTES DURING STORAGE OF TOGWA, A LACTIC ACID FERMENTED GRUEL (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 21 (2001), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Microbiological, physicochemical and sensory quality changes in togwa during storage at ambient tropical temperatures were monitored in unpasteurized and pasteurized samples with added sodium benzoate, potassium sorbate, propionic acid or a combination of sodium benzoate and potassium sorbate. The untreated samples were unacceptable within 48 h after production. Organic acids, volatile flavor compounds and fermentable sugars were monitored in untreated samples for up to 96 h. Ethanol, 2-methyl-1-propanol, 2-methyl-1-propanal, 3-methyl-1-butanol, 3-methyl-1-butanal, acetone, acetoin, lactic, succinic and formic acid increased significantly within 48 h. Pyroglutamic and pyruvic acid decreased and then increased, while uric acid and sugars decreased within 96 h. Sodium benzoate, potassium sorbate or their combination extended the shelf-life of the control samples by four days. Pasteurization at 97C/10 min reduced the total mesophilic bacteria, lactic acid bacteria, yeasts and Enterobacteriaceae counts to nil and maintained the pH, titratable acidity, specific gravity, and total soluble content constant, and the products were mildly acceptable during storage for up to 60 days. Pasteurization alone was comparable to the combined effects of pasteurization and treatment with preservatives on the quality of the product. Pasteurization alone may therefore be appropriate for small-scale production and increased commercialization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2001.tb00317.x
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  • 21
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    EFFECT OF IONIZING RADIATION ON BEEF BOLOGNA CONTAINING SOY PROTEIN CONCENTRATE (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 21 (2001), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soy protein concentrate (SPC), an extender, is a common additive in ready-to-eat (RTE) meat products. SPC contains antioxidants that could potentially interfere with the ability of ionizing radiation to eliminate Listeria monocytogenes from RTE meat products. When L. monocytogenes was inoculated into cooked beef bologna emulsion containing 0, 1.75, or 3.5% SPC the gamma radiation D10 values, at radiation doses of 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 kGy, were 0.66, 0.68, and 0.71kGy, respectively. Soluble antioxidant power, as determined by the Ferric Reducing Antioxidant Power (FRAP) assay was 1958, 3572, and 5494 mol in bologna emulsion containing 0, 1.75 and 3.5% SPC, respectively. Soluble antioxidant power was not affected by ionizing radiation. SPC did not prevent ionizing radiation induced lipid oxidation as determined by Thiobarbituric Acid Reactive Substance (TBARS) assay. Hunter color analysis of both unirradiated and irradiated bologna slices containing SPC indicated decreased a value as a result of irradiation, while the addition of SPC helped maintain b-value and L-value. The inclusion of SPC did not represent a barrier to ionizing radiation pasteurization of fine emulsion sausages for the parameters examined.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.2001.tb00315.x
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  • 22
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    POSTIMPLEMENTATION COSTS OF HACCP AND SSOP'S IN GREAT PLAINS MEAT PLANTS (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 21 (2001), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this analysis was to determine the costs of the development and implementation of HACCP, SSOP's, Salmonella Performance Standards, and Generic E. coli Process Control Testing for small meat and poultry plants. USDA estimated these costs to be $0.0024 per pound with the release of the Pathogen Reduction Ruling. Weighted averages from two other studies estimating implementation costs were $0.0005 and $0.0139 per pound. To collect data and measure actual implementation costs, phone surveys and personal interviews were conducted with small meat (defined as having 10 or more employees but less than 500) slaughter and processing plants in North Dakota, South Dakota, Nebraska, Kansas, Missouri, and Oklahoma. The analysis suggests that the plants incurred an average of $0.009 per pound in development and implementation costs for these regulations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2001.tb00318.x
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  • 23
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    CONCURRENT DETECTION OF ESCHERICHIA COLI O157:H7 AND SALMONELLA FROM A SINGLE ENRICHMENT IN 24 H (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 21 (2001), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to determine if a single assay protocol could result in the concurrent detection of Escherichia coli O157:H7 and Salmonella from a single sample grown in a single enrichment in 24 h. Twenty-five and 375 g of ground beef nonfat dry milk, and dry pet food samples were seeded with low (10 cfu/sample) and high (100 cfu/sample) levels ofE. coli O157:H7 and Salmonella cultures and incubated at 35 and 41C for 18 h for nonselective preenrichment. Incubated samples were analyzed by immunomagnetic separation (IMS) following a 6 h incubation for selective enrichment at 37C using M-broth and enzyme linked immumosorbent assay (ELISA). Depending on the food samples and the inoculation level, the minimum concurrent detection level of E. coli O157:H7 and Salmonella was 〈1 cfu/g in the samples at the competitor flora level of 105 cfu/g or less in ground beef samples, but in other cases of higher competitor loads and low target inoculations E. coli O157:H7 could not be detected in the presence of the Salmonella.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2001.tb00308.x
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  • 24
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    INFECTIVE DOSE OF FOODBORNE PATHOGENS IN VOLUNTEERS: A REVIEW (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 21 (2001), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Risk assessment and impact of foodborne pathogens on the health of different populations was one of the goals identified in the Presidential Food Safety Initiative three-year plan. This entailed estimation of dose-response relationship for foodborne pathogens to humans, either by feeding studies or from outbreaks. For certain pathogens, such as Listeria monocytogenes and Escherichia coli O157:H7, there are no feeding studies due to ethical reasons, and the results from outbreaks are normally used to estimate the infectious dose. The focus of this review is to compile dose-response information in volunteers for several foodborne pathogens including Salmonella, Shigella spp., Campylobacter jejuni, Vibrio spp., Escherichia coli, Cryptosporidium parvum and Entamoeba coli. The infectious dose for different serovars of Salmonella and strains of E. coli was quite large (〉 105 organisms), while the infectious dose for some Shigella spp. seemed to be as low as less than 10 organisms. Toxigenic V. cholerae (O1 and O139 serotypes) were infective at a dose of 104 organisms; a non-O1 strain was infective at a much higher dose (106 organisms). C. jejuni, C. parvum and Entamoeba coli appeared to have infectious doses as low as 500 organisms, 10 oocysts, and 1 cyst, respectively. The infectious dose and the dose response are dependent upon the strains used, and the age and physical condition of the individuals, and can therefore show wide variations. In addition, since many of the volunteer studies are carried out by feeding the organisms in a nonfood matrix after neutralizing the stomach acidity, results obtained may not reflect the true dose response.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.2001.tb00307.x
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  • 25
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    INFLUENCE OF WASHING TREATMENT ON NATIVE MICROFLORA AND ESCHERICHIA COLI POPULATION OF INOCULATED CANTALOUPES (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 21 (2001), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of chlorine or hydrogen peroxide treatment on populations of Escherichia coli 25922 on the external surface of inoculated cantaloupe was investigated. Surface treatment with 70% EtOH, followed by immersion in 108 CFU/mL E. coli inoculum deposited an average of 4.4 log10CFU/cm2 cell population on the cantaloupe surface. The efficncy of washing inoculated cantaloupe was dependent on storage interval between inoculation and treatment. Dipping the cantaloupes in solutions containing 1000 mg/L chlorine or 5% peroxide for 5 min, within 24 h of inoculation, caused a 2 log10 CFU/cm2 reduction of the indigenous surface microflora and a 3–4.0 log10 CFU/cm2 reduction in E. coli. The efficacy was less when the interval between inoculation and treatment exceeded 24 h. Chlorine appeared in be a better antimicrobial agent than hydrogen peroxide against F. coli ATCC 25922 inoculated on cantaloupe surfaces while hydrogen peroxide was better in reducing surface microflora of cantaloupe.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2001.tb00306.x
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  • 26
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    SURVIVAL OF CAMPYLOBACTER JEJUNI IN MARINATED AND NONMARINATED CHICKEN PRODUCTS (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 20 (2000), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Consumption of chicken products has been increasing. Most of these products in Finland are sold as fresh marinated pieces in consumer packages. The impact of marination on the survival of enteric pathogens is not known. We studied the survival of Campylobacter jejuni on marinated chicken drumsticks and sliced breast strips stored at a refrigerator temperature of +4C. The marinade was an emulsion of vegetable oil and water with spices, NaCl (5.9% wt/wt) and its pH was adjusted to 4.5 with lactic and acetic acid. The survival of C. jejuni was similar in marinated and nonmarinated chicken drumsticks and strips. The organisms were detected for at least nine days at the higher inoculum level (101– 102 CFU/mL) and for at least five days at the lower inoculum level (101– 102 CFU/mL). C. jejuni, inoculated into plain marinade and stored at 4C, was detected after 24 h but not after 48 h. Our results revealed that marination procedure used to reduce and prevent the growth of spoilage organisms does not significantly decrease the survival of Campylobacter jejuni in chicken products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2000.tb00299.x
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  • 27
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    D- AND z-VALUES OF SALMONELLA IN GROUND CHICKEN BREAST MEAT (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 20 (2000), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The heat resistance of a Salmonella composite of serotypes Typhimurium, Enteritidis, Montevideo, Mbandaka, Heidelberg and Thompson was evaluated in ground chicken breast meat using an end-point procedure in pouches. A 7D process for Salmonella in chicken was approximately 3 s at 160F (71.1C) with a z-value of 10.3F (5.7C). The data presented here may help cooked chicken products manufacturers design safe processes that meet the USDA Food Safety and Inspection Service performance standard.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.2000.tb00300.x
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  • 28
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    MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF IRRADIATED MANGO (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 20 (2000), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fourteen fungal species belonging to five genera, Aspergillus, Cladosporium, Penicillium, Fusarium and Scoplariopsis were isolated from the surface of mango fruits, (Mangifera indica L.) variety “Zebda”. Mycotoxin production by isolated molds was tested in Czapek-Dox broth as well as mango pulp. The irradiation decimal reduction doses (D10 values) of the molds were determined in either physiological saline solution or mango pulp. The effects of ionizing radiation in combination with hot water-dipping (55C/5 min) on shelf-life extension and the microbiological, chemical, rheological and organoleptic properties of mango fruit (at mature green stage) stored at 12°C and 80–85% relative humidity were determined. Results showed that Zebda mango irradiated with doses of 1.0 kGy can be stored 50 days at 12°C without any undesirable changes to measured nutrient and sensory quality when compared to unirradiated mangoes refrigerated for 25 days.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.2000.tb00294.x
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  • 29
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    PROTEIN PROFILE CHANGES IN ACID ADAPTED LISTERIA MONOCYTOGENES EXHIBITING CROSS-PROTECTION AGAINST AN ACTIVATED LACTOPEROXIDASE SYSTEM IN TRYPTIC SOY BROTH (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 20 (2000), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Foodborne pathogens often tolerate and survive environmental stress conditions including extreme acidity to varying degrees. One possible reason for this survival may be the production of protective stress proteins during acid shock (ASR) and/or tolerance (ATR) responses. The ASR and ATR of Listeria monocytogenes strains V7, V37 and CA in tryptic soy broth without dextrose acidified with lactic acid were studied. Possible cross-protection of acid adapted cells against an activated lactoperoxidase system was also determined. The strains were either directly challenged at pH 4.0 and 3.5 to study their ASR or initially adapted at pH 5.5 for the equivalent of 1 generation before challenging at pH 4.0 and 3.5 to study their ATR. Adapted and nonadapted cells were challenged at pH 4.5 with or without an activated lactoperoxidase system. In all cases viability was determined by enumeration over a period of 24 or 48 h after challenge and the production of stress proteins analyzed by 2-dimensional gel electrophoresis. While there were some differences in the survival responses for each strain, the acid adapted cells of each strain survived to a greater degree than nonadapted cells at both pH 4.0 (at least 10 fold at 24 h) and pH 3.5 (at least 1000 fold at 6 h) but not at pH 4.5. The acid adapted cells exposed to the lactoperoxidase system survived better (at least 5-fold) than their nonadapted counterparts for all 3 strains at 24 and 48 h. The 2-dimensional gel analysis for all 3 strains showed that the adapted and nonadapted cells underwent a change in their physiology, (at pH 4.0 compared to the control at pH 7.0; at pH 4.5 with the addition of lactoperoxidase system components) in that there was induction as well as repression of several proteins.
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    EFFECTS OF FORGETTING ON VARIOUS PROTOCOLS FOR CATEGORY AND LINE SCALES OF INTENSITY (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: Judges rated the intensity of NaCl solutions and orange drinks of varying sweetness using category scales and line scales. They performed under four response conditions that varied in reliance on memory: (1) verbal response (2) written response with no retasting and the response sheet removed (3) written response with a single response sheet which allowed past scores to be reviewed and amended but with no retasting (4) the same as ‘3’ but with retasting. Discrimination errors decreased from conditions ‘1’ through ‘4’ indicating how allowing judges to ‘refresh the memory’ improved discrimination. The cognitive processes involved in rating and consequences for scaling protocols and the experimental design for descriptive analysis are discussed in the light of these findings.
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    EFFECTS OF SWEETENER, SWEETENER CONCENTRATION, AND FRUIT FLAVOR ON SENSORY PROPERTIES OF SOY FORTIFIED YOGURT (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: The effects of sweetener type, sweetener concentration, and fruit flavor on the sensory attributes of soy fortified yogurt were determined. Soy fortified dairy yogurts were made by the addition of soy protein concentrate (0, 2.5, 5%) to standard yogurt mixes prior to fermentation. Sweetener type (sucrose, fructose, sucrose/fructose) and sweetener concentration (6, 8, 10%) were incorporated into yogurts in a split plot experiment with soy concentration as a subplot factor. Flavor effects (plain, lemon, strawberry) were studied in a 3 × 3 factorial experiment (soy concentration × flavor). A trained descriptive panel (n=13) evaluated yogurts for seven flavor and aroma terms. Sweetener type had no effect on sensory properties with the exception of perceived sweetness. Soy flavors and astringency decreased with increasing sweetener concentration. Fruit flavors decreased soy aromas, soy flavors, and astringency in yogurts containing soy protein. These results indicate that sweetener concentration and fruit flavors play a crucial role in formulating yogurts fortified with soy protein.
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  • 32
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    EFFECTIVENESS OF RINSES IN ALLEVIATING BITTERNESS AND ASTRINGENCY RESIDUALS IN MODEL SOLUTIONS (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: A two-part study determined the effectiveness of gum-based rinses with or without oil for alleviating residuals of a bitter (0.8 g/L caffeine solution) and an astringent (1g/L alum solution) stimuli in serial responses using a sip and spit method. In Experiment 1, rinsing with deionized water was compared to rinsing with 0.3% xanthan gum in water alone or with 5% corn oil and 0.55% carboxymethyl cellulose (CMC) in water alone or with 5% or 10% corn oil. The 0.3% xanthan gum and 5% corn oil mixture resulted in the highest stimulus intensity difference before and after rinsing, whereas 0.55% CMC had a value of nearly zero for residual effect. Results of a two-alternative forced choice test used in Experiment 2 indicated that both were equally effective for reducing bitterness residuals, but 0.55% CMC solution resulted in the lowest (p=0.007) residual effect for astringency. Therefore, the 0.55% CMC rinse was considered an effective interstimulus rinse to use for assessing both bitterness and astringency in model solutions.
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    THE β-STRATEGY: AN ALTERNATIVE AND POWERFUL COGNITIVE STRATEGY WHEN PERFORMING SENSORY DISCRIMINATION TESTS (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: For discrimination tests not requiring the nature of the difference to be specified in the instructions, such as the triangle, duo-trio and same-different protocols, it is usually assumed that the decision rule used by the subject in order to generate an answer involves the comparison of the relative sensory distances between the samples. However, there is evidence that an alternative cognitive strategy, the β-strategy, involving the absolute categorization of the sensations could be used by the subject when performing these protocols. This paper introduces the characteristics of this alternative strategy by discussing its statistical power (higher than the traditional strategies) and by describing means of investigating which strategy is used by the subject during an experiment as well as illustrating the experimental conditions that might facilitate the use of this particular decision rule.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00303.x
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    INTERACTION OF ASTRINGENCY AND TASTE CHARACTERISTICS (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The perception of astringency and basic taste in mixtures and their interaction effects were investigated by two procedures. In Experiment 1, focused and nonfocused testing procedures were compared using mixtures of low and high concentrations of alum and basic taste solutions. Both procedures yielded taste and astringency intensities that were modality-dependent. Nonfocused testing was used in Experiment 2 to investigate the interactions of astringent phenolic (tannic acid) and nonphenolic (alum) compounds with each basic taste. Sweetness of sucrose increased with increased concentration with or without alum or tannin present. Changes in salty, bitter, and sour taste intensities were modality-dependent. Astringency either remained unchanged or decreased with the addition of sucrose, sodium chloride, citric acid, or caffeine depending upon the taste concentration. Bitterness of tannin and alum at high concentrations was suppressed by the addition of sucrose, sodium chloride, or citric acid; sourness also decreased in the presence of sucrose or sodium chloride as well as a high level of caffeine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00295.x
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    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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    EXACT BETA-BINOMIAL TABLES FOR SMALL EXPERIMENTS (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: Exact tables calculated directly from the probability function of a beta-binomial distribution are provided for replicated difference and preference tests. The tables can be used for small experiments when the numbers of replications and trials are not more than five.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00304.x
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    STATISTICAL MODELS FOR THE A-NOT A METHOD (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: Dependence among responses in using the A-Not A or “ Yes-No” task are accounted for in new hypothesis testing models. The new models involve adjustments to Pearson's and McNemar's chi-square statistics and to the variance of d', a measure of signal detectability or sensitivity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00297.x
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    SIMULATED MICROGRAVITY [BED REST] HAS LITTLE INFLUENCE ON TASTE, ODOR OR TRIGEMINAL SENSITIVITY (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: Anecdotal evidence suggests that astronauts’ perceptions of foods in space flight may differ from their perceptions of the same foods on Earth. Fluid shifts toward the head experienced in space may alter the astronauts’ sensitivity to odors and tastes, producing altered perceptions. Our objective was to determine whether head-down bed rest, which produces similar fluid shifts, would produce changes in sensitivity to taste, odor or trigeminal sensations. Six subjects were tested three times prior to bed rest, three times during bed rest and two times after bed rest to determine their threshold sensitivity to the odors isoamylbutyrate and menthone, the tastants sucrose, sodium chloride, citric acid, quinine and monosodium glutamate, and to capsaicin. Thresholds were measured using a modified staircase procedure. Self-reported congestion was also recorded at each test time. Thresholds for monosodium glutamate where slightly higher during bed rest. None of the other thresholds were altered by bed rest.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00288.x
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    EFFECT OF LIKING, BRAND NAME AND PRICE ON PURCHASE INTENTION FOR BRANDED, OWN LABEL AND ECONOMY LINE CRISP SNACK FOODS (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: The effect of liking, brand and price label on purchase intention were studied on crisp snacks in branded, supermarket own label and economy form. Unlabeled assessment segregated the products into differing levels of liking which did not correspond to marketed price and brand location. Level of liking dominated purchase intention under partial label (price or brand alone) and full label (price with brand) conditions. Relative and derived purchase intention measures gave clearer label effects with significance for brand and price. Consumers who professed higher price awareness were more influenced by price, but those professing brand as a main purchase intention reason gave more weight to liking. Results from analysis of purchase intention and degree of liking measures according to private body conscious level were inconclusive.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00292.x
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    A COMPUTERIZED SYSTEM FOR CONTROLLING AND MEASURING GUSTATORY REACTION TIMES (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: Reaction Time (RT) procedures are widely used in cognitive and behavioral experiments. In the sensory realm RT has been traditionally applied to measure visual, auditory or motor responses. The application of the RT method to gustatory stimuli has proved to be difficult. Attempts to develop automatic control techniques have been restrained by difficulties related to the control of variables, e.g. physiochemical characteristics of chemical solutions and the procedure for stimulus presentation. In this report we describe a computer based system that was designed to measure the reaction time to taste solutions dropped on the tongue. The equipment consists of a pumping system, an interface between the computer and the pumping system, the software required to control the interface and to measure reaction time, and a push button to detect the subject's response. The system can be used as a tool for both research and evaluation tests.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00279.x
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    THE IMPORTANCE OF CAFFEINE AS A FLAVOR COMPONENT IN BEVERAGES (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: Caffeine contributes to the flavor profiles of beverage and food products, and other bitter compounds, such as quinine, cannot replicate caffeine's bitterness. Research also has indicated caffeine's ability to enhance desirable tastes, such as sweetness and saltiness, in beverages by modifying neurological pathways. Caffeine may reduce potential “ off-flavors” by solubilizing some compounds, while having little effect on other compounds considered important in beverage flavor profiles. Exposure to caffeine may enhance cognition and potentially heighten the capacity for smell and taste. Thus, use of caffeine in beverages may positively affect flavor profiles and the experience of beverage consumption.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00282.x
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    ALTERATION OF THE SENSORY PERCEPTION OF THE MUDDY/EARTHY ODORANT 2-METHYLISOBORNEOL IN CHANNEL CATFISH ICTALURUS PUNCTATUS FILLET TISSUES BY ADDITION OF SEASONINGS (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: Commercial production of catfish requires frequent feeding, which contributes to effusive microbial blooms in ponds. Microbial production of the muddy metabolite 2-methylisoborneol (MIB) can reduce fish flavor quality. Although commercial seasonings may be added to fillets, little information is available concerning the sensory interaction of seasonings and MIB. The replicate sensory evaluation of catfish fillet samples containing either 1.0 or 10.0 ppb chemically-synthesized MIB conducted under controlled conditions indicated a more frequent acceptance of fish as on-flavored in samples treated with a “ lemon-pepper” commercial seasoning preparation than either untreated samples or those treated with a “ cajun-spice” seasoning blend. In addition, experimentation conducted with fish containing MIB from biological sources within the production pond, indicated a similar reduction in MIB flavor of lemon-pepper-treated samples. Although a 4-terpenol co-eluted with MIB from lemon-pepper treated samples subjected to gas chromatography mass spectroscopy, the compound(s) in the lemon-pepper preparation that interfere with the perception of MIB was (were) not identified.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00283.x
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    THE SENSORY PERCEPTION OF FLAVOR RELEASE AS A FUNCTION OF TEXTURE AND TIME: A TIME INTENSITY STUDY USING FLAVORED GELS (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: The focus in this study was to study time intensity (TI) methodology and procedures of getting the sensory panel acquainted with this technique. By means of a descriptive profiling exercise effects of altering the structure of a β-lacto-globulin gel, laced with banana aroma on the perception of banana flavor were obtained and a suitable attribute for TI was selected. Samples made up by protein, without any fat are not ideal for a TI study of flavor release because of the fast release of aroma. However, although the concentration of banana aroma was identical in the four groups of gels the intensity was perceived as different. This was reflected in the descriptive profiling as well as in the dynamic study. The TI study showed that it is important to minimize distractive, noncrucial information during the exercise. The assessors had different abilities to connect with the dynamic data acquisition procedure and training made the assessments more congruent. The results also indicate a relationship between the appearance of the TI-curve and the score of the total banana aftertaste.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00275.x
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    EFFECT OF ASSESSORS EXPERTISE LEVEL ON EFFICIENCY OF WARM-UP FOR TRIANGLE TESTS (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: The effect of warm-up on performance for repeated triangle tests is studied according to assessors’ expertise level for both triangle test strategy and the pair of products to compare. Three experiments performed with orange flavored soft drinks show that the effect of warm-up depends on the assessors’ expertise: (1) naive assessors do not increase their performance with warm-up; (2) assessors with a moderate practice of both triangle tests and the pair of products improve their performance with warm-up; (3) assessors with a moderate practice of triangle tests, but not familiar with the pair of products, improve their performance with warm-up too; and (4) assessors highly experienced for both triangle tests and products do not improve their performance with warm-up. These results support the idea that the positive effect of warm-up is due to an attentional process: Warm-up seems to help assessors focusing their attention on the dimension on which the two products are actually different and ignoring the other dimensions. Thus, results show that assessors are able to learn the difference between the two products and to learn to focus their attention on this difference at any time. They also suggest that prior knowledge of the triangle test scheme is required to benefit from warm-up.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00262.x
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    DESCRIPTION OF CHEDDAR CHEESE PACKAGING ATTRIBUTES USING AN AGREED VOCABULARY (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: Many factors contribute to the total perception of a food product. The visual packaging attributes of products can be considered important by contributing to their “ on the shelf” presentation which predisposes consumers to purchase. Such extrinsic product packaging attributes can be considered appearance stimuli and thus differ from the intrinsic sensory attributes of a product only in that the packaging attributes are judged by sight and not using the other senses of mouthfeel, olfaction and gustation during consumption. A new approach to measuring product packaging attributes could be to use descriptive sensory analysis. In order to attempt this, 15 assessors, trained in descriptive analysis procedures generated individual vocabularies to describe Cheddar cheeses’ packaging attributes using the repertory grid method. Vocabulary development sessions were subsequently carried out, during which assessors agreed on a vocabulary of 20 defined packaging attributes. The packaging of 8 Cheddar cheeses was then evaluated using standard descriptive analysis procedures. Analysis of Variance found all attributes to discriminate between the eight cheeses (p〈0.01) and Principal Components Analysis allowed the relationships between cheeses and packaging attributes to be viewed. The analysis also indicated that assessors agreed with each other on the meaning of the packaging attributes and could reproduce their evaluations. Limitations in the use of this method were also considered, particularly in relation to scaling of some of the attributes, and the potential subjectivity of others. Despite this, the study showed it was possible to apply descriptive techniques to describe the packaging attributes of Cheddar cheese.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00265.x
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    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.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00266.x
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    SENSORY PROFILING AND PRODUCT POSITIONING OF ROASTED AND GROUND (BREW) COFFEE AND SOLUBLE (INSTANT) COFFEE WITH AND WITHOUT ADDED FLAVOR (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: Coffee powders available commercially are of different qualities. The quality variations may be due to inherent quality of coffee beans, storage time and packaging materials used. Sensory profiles of brewed and soluble coffees were studied through profiling. Canonical discriminant analysis (CDA) used for positioning the different coffee samples showed that freshly made coffee from plantation arabica (PA), Pea berry (PB), PA with chicory (PAC), PB with chicory (PBC) and their blends viz. PA + PB and PAC + PBC occupied the quadrant where coffee aroma and overall quality rated higher. Other roasted & ground (R&G) coffee (market) samples were positioned where oily, fermented, musty, stale and caramelized notes dominated. In case of soluble coffee, the flavored coffee procured from the western market (S3, S6, S9 and S8) dominated the quadrant where other added flavor and oily notes dominated. The typical soluble (instant) coffee without any added flavor S10, S12 and S13 occupied another quadrant. The soluble coffee powder with spice incorporation took a separate quadrant where other added flavor and bitter taste dominated. The dominant quality attributes for the groups are different and are discussed in relation to the directional vectors.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00412.x
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    TASTE COMPONENTS OF CHEDDAR CHEESE: FRACTIONATION AND OPTIMIZATION OF CHEDDAR CHEESE TASTE IN WATER (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To determine the taste components of Cheddar cheese, we fractionated one mild Cheddar cheese and one aged Cheddar cheese by water extraction, freeze-drying and gel filtration. Salty, sour and umami were the three predominant tastes present in the fractions. Neither trigeminal sensations nor astringency was perceived. We used response surface methodology to reconstruct a mild Cheddar cheese taste and an aged Cheddar cheese taste in water. Less salt and less acid were needed to simulate the taste of mild Cheddar cheese, compared with aged Cheddar cheese. Our optimized water solutions (containing sodium chloride, lactic acid and monosodium glutamate) were as similar to the real cheese samples as were the water extracts of the standard cheeses. However, neither our optimized solutions nor the water extracts matched the taste of the actual cheeses.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.030604.x
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    INDUCTION OF SCALING ERRORS (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Judges were required to rate the total intensity of NaCl solutions using a variety of unstructured category and line scales under a ‘rank-rating’ protocol and a traditional protocol that did not allow retasting or the reviewing of scores. The various scales and protocols induced two types of scaling errors. The first type was named a different-stimulus error. This involved a judge rating a stronger stimulus as equal to or less than a weaker stimulus. The second type was named a same-stimulus error. This involved a judge giving different ratings to two stimuli of equal concentration. For all scales, judges made a higher proportion of same-stimulus errors than different-stimulus errors. ‘Rank-rating’ only reduced the proportion of different-stimulus errors. It was hypothesized that a category scale with fewer categories would induce a higher level of different-stimulus errors but lower level of same-stimulus errors. These trends were noted but not always significantly. For line scales, the equivalent hypotheses regarding line length were either weak or not supported. It would appear that increasing the length of a line scale is not always equivalent to increasing the number of categories in a category scale.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00147.x
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    PANEL PERFORMANCE AND NUMBER OF EVALUATIONS IN A DESCRIPTIVE SENSORY STUDY (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The assessor performance is a key point in a sensory evaluation. In particular, at the end of a session, a decrease of the performance can be feared. We propose to analyze this performance with various criteria: usual ones as the main product effect or the error variance; a new one measuring the perceived products variability. The performance can then be studied all along the session from two points of view: in taking into account the only products tested at a given instant (named instantaneous); in taking into account all the products tested up to a given instant (named cumulative). In the presented example, in spite of the large number of products successively tested by each assessor, the instantaneous performance of the panel shows no significant deterioration. Furthermore, when the number of products tested by each assessor increases, more significant product effects can be obtained thanks to the accumulation of the amount of data. This shows that the number of products that can be reasonably studied by one assessor during one session is generally underestimated.
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    EVALUATION OF OLFACTORY INTENSITY: COMPARATIVE STUDY OF TWO METHODS (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two experimental procedures recommended for the evaluation of the psychophysical characteristics of odorous compounds, olfactory matching with the 1-butanol scale and cross-modality matching with the finger span are compared. The intensity of ethyl butyrate and guaiacol solutions presented at four different concentration levels was evaluated by a panel of sixteen subjects over five repetitions using the two methods. Each stimulus was delivered to the subject from a Teflon bag through a nose-shaped glass sniffing port.The discrimination ability, repeatability, panel homogeneity and within-subject variability of the methods were assessed. Results indicate that with both methods, subjects were able to highly discriminate the presented concentration levels of the odorants. There were no great difference in repeatability and the same individual variability was observed between both methods. However, the smaller within-subject variability highlighted for the 1-butanol scale method suggested that this method is potentially more powerful than finger-span method.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00150.x
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    SEGMENTATION APPROACHES THAT DIFFERENTIATE CONSUMPTION FREQUENCY FROM SENSORY PREFERENCE (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: People can eat a food without having a strong preference for it, and people can prefer a food without eating it. Given this seeming disconnect between attitude and behavior, which type of measure or segment can best be used to profile or identify loyal consumer segments of a food, such as soy? This research compares a usage-based method (heavy-light-nonusers) with a new attitude-based method (seeker-neutral-avoider), and finds that the attitude-based method differentiates purchase-related intentions better than the usage-based method. Implications for profiling consumer taste patterns and consumer segments are provided.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00151.x
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    SELECTION OF AN ASTRINGENCY REFERENCE STANDARD FOR THE SENSORY EVALUATION OF BLACK TEA (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Astringent and bitter sensations are characteristic sensory qualities of black tea. Three different classes of potential astringent reference standards (two concentrations each of alum and tannic acid and three fruit juices) were evaluated in this study. The perceived astringency, bitterness and sourness of each were profiled using computerized time-intensity and compared with the astringent intensity of a standardized brew of black tea. The differences in temporal profiles of potential reference standards across taste attributes were evident and intensity ratings were found to be dependent upon the stimulus and its concentration. Both concentrations of tannic acid were evaluated as the highest in perceived bitterness. For the juices, a strong sour taste was perceived in addition to astringency. It was concluded that the best reference standard for the astringency of black tea is a solution of 0.7 g/L alum as it is low in perceived bitterness and sourness.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00140.x
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    AIMS AND SCOPE OF THE JOURNAL OF SENSORY STUDIES (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00131.x
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    COMPARISON OF NEW AND EXISTING METHODS FOR THE CLASSIFICATION OF INDIVIDUALS ACCORDING TO 6-N PROPYLTHIOURACIL (PROP) TASTER STATUS (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: We developed an alternative method for the determination of 6-n propylthiouracil (PROP) taster status that is based on the comparison of intensity ratings of PROP solutions with intensity ratings of visual, tactile, and kinesthetic (physical) stimuli. We then compared the classification obtained with this method to those derived from traditional approaches. One hundred and forty-two subjects rated the perceived intensity of 0.000032, 0.00018, 0.00032, 0.0018, and 0.0032 M PROP, and 0.01, 0.032, 0.1, 0.32, and 1.0 M NaCl, as well as five levels each of perceived roughness of sandpaper, grayness of shades, and thickness of honey and water mixtures on the Labeled Magnitude Scale (LMS). Ratings for 0.00032 M PROP and 0.1 M NaCl were also compared in a one solution test. Subjects were classified as PROP nontasters, tasters or supertasters by all three procedures. Seventy-six percent of panelists were classified in a similar way by the physical stimuli and NaCl procedures, while 70% percent of panelists were classified similarly by the physical stimuli procedure and the one solution test, as well as by the NaCl procedure and the one solution test. Only 65% of panelists were classified similarly by all three procedures. Further, in replicate ratings of PROP solutions, supertasters’ evaluations of PROP at all concentration levels decreased significantly (P 〈 0.01) from the first to the second rating. It is evident from these findings that the method used to determine PROP taster status can greatly influence the outcome of any investigation of PROP taster status on other phenotypes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00142.x
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    EVALUATION OF THE CHARACTER IMPACT ODORANTS IN SKIM MILK POWDER BY SENSORY STUDIES ON MODEL MIXTURES (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to verify key aroma-active compounds responsible for reconstituted fresh skim milk powder (SMP) aroma using threshold analysis, odor activity values, and model systems. Twelve odor-active compounds of SMP and one odor-active compound from fluid milk were selected based on flavor dilution factors from gas chromatography-olfactometry. Thresholds for the 13 odor-active compounds were identified using five-set ascending forced choice threshold analysis in odor-free water and fluid skim milk. Model systems were prepared using rehydrated milk retentate (RMR). The aroma of each model was evaluated by descriptive sensory analysis and by difference-from-control testing using a trained panel. The aroma of reconstituted fresh SMP and liquid skim milk were used as controls. Models containing a mixture of twelve of the thirteen chemicals had the most similar odor characteristics to rehydrated SMP aroma (9.0/10) indicating that these compounds constitute the character impact odorants of rehydrated fresh SMP.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00132.x
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    SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The sensory characteristic “beany” is a limiting factor in introducing soy products to many consumers in western cultures. This research described sensory properties of beany flavor and described sensory odor characteristics of 19 chemicals that have been associated with beany aroma and flavor in previous literature. Seven concentrations varying from 1 to 100,000 ppm of each chemical (if soluble in propylene glycol) were examined by a five member trained descriptive panel. The panel described beany as having multiple attributes. Musty/earthy, musty/dusty, sour aromatics, and characterizing attributes such as green/pea pod, nutty, or brown collectively imparted beany aroma and flavor of most beans. Starchy flavor and powdery texture also were intrinsically associated with beany in bean product samples. Some chemicals tested were not beany at any level tested. Three alcohols, two ketones, one aldehyde, and one pyrazine exhibited beany characteristics (green/peapod or brown) only at low concentrations, generally 1-10 ppm.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00133.x
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    WHAT FEATURES DRIVE RATED BURGER CRAVEABILITY AT THE CONCEPT LEVEL? (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper deals with the analysis of drivers for self-defined craveability assessed in an Internet-based, conjoint analysis task. The stimuli comprised 36 descriptions of restaurant hamburgers, including product features, benefits, restaurant names, and emotional reactions that might ensue after eating the hamburger. Elements were combined into concepts by experimental design, and the resulting concepts evaluated by 145 respondents, on the attribute of craveability. Models relating the presence/absence of concept elements to ratings revealed that statements about the hamburger itself were the most powerful, but that no single element was highest across all the respondents. Segmentation of the 145 individuals by the pattern of their individual utilities revealed four key segments. These are Elaborates who may be sensory-oriented and respond strongly to product descriptions; Classics who like the notion of a grilled hamburger; Imaginers who respond to restaurant name and advertising copy; and Emotionals who respond to statements about food to descriptions how the eater feels after consumption.
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    A COMPARISON OF CATEGORY AND LINE SCALES UNDER VARIOUS EXPERIMENTAL PROTOCOLS (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Judges were required to rate the total intensity of NaCl solutions and the sweetness of orange flavored beverages using a variety of unstructured category and line scales. Discrimination errors were noted for each type of scale. No strong differences were observed in discrimination between category and line scales although a 20-point category scale incurred fewer discrimination errors than 9-point category and line scales. Allowing judges to retaste stimuli and review and modify their scores reduced discrimination errors.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00135.x
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    ERRATA (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00137.x
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    RELATIONSHIP BETWEEN ORAL AND NONORAL EVALUATION OF TEXTURE IN ACID MILK GELS (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objectives of this study were to compare oral and nonoral sensory evaluation for discrimination of texture of acid skim milk gels and to establish whether nonoral attributes could be correlated to the oral perception of texture. Trained panelists (n = 13) identified 11 nonoral (visual and in-hand) and 4 oral attributes during a preliminary profiling session that could be used to discriminate textures (P 〈 0.001) in a range of acid gels prepared with different solid contents and heat treatment of the milks. Both methods of sensory appraisal were found to discriminate between gels. Correlation analysis showed high interrelationship between individual oral and nonoral attributes (P 〈 0.01). Principal component analysis revealed that all 4 oral attributes could be combined into one single attribute (PC1), with equal relative importance of the individual attributes in explaining the variance in the oral sensory data set. Canonical correlation analysis revealed good correlation between the oral and nonoral set of attributes (R2 〉 87.5%).
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    COMPARISON OF SENSORY PROFILES DONE BY TRAINED AND UNTRAINED JURIES: METHODOLOGY AND RESULTS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: We compare the sensory profiles of six dark chocolates done by two types of juries: some trained juries and an untrained jury. Six laboratories, each one made up of 10 to 15 judges, are regarded as trained juries since the assessors were well trained before the evaluation of the products. The second type of jury is composed of only one panel of 29 untrained assessors and this jury is named the untrained jury. Fourteen attributes were evaluated and analyses of variance have been carried out by attribute to compare the sensory profiles of the six chocolates done by the trained juries and by the untrained jury. These analyses of variance show that the two types of juries give similar sensory profiles and that the few differences are mainly due to different ways of using the scale.
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    USE OF COMPUTER-GENERATED IMAGES AND CONJOINT ANALYSIS TO INVESTIGATE SENSORY EXPECTATIONS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Consumers unfamiliar with passion-fruit juice were presented with 24 computer generated package images on which six packaging factors (background color, picture, information, brand, language and shape) had been manipulated and asked to give scores for six expected sensory attributes (sweetness, pureness, sharpness, refreshing, freshness, naturalness) and liking. Significant effects were obtained for each attribute, with background color and information being the most important. Consumers varying in Need For Cognition (NFC) were affected differently by the investigated features of the package. High NFC individuals used less of the packaging factors than low NFC subjects did.
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    PERCEIVED EATING DIFFICULTIES AND PREFERENCES FOR VARIOUS TEXTURES OF RAW AND COOKED CARROTS IN YOUNG AND ELDERLY SUBJECTS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The aim of the study was to determine how those texture attributes that elderly people find difficult to eat are related to their preferences for different modifications of carrot textures. This study was conducted with same methods in Finland and in the United Kingdom (UK). Trained sensory panels in both countries described sensory profiles of a range of carrot samples with same glossary of texture terms. The texture of carrot samples was manipulated using different preparation and cooking methods. Based on the Principal Component Analysis (PCA), boiled and puréed samples were perceived as soft, wet, pulpy and smooth, whereas raw samples were dry, brittle, rough, crispy and crunchy. Two age groups were used for the consumer tests: a young adult group aged 23 to 40 years, mean 32 (Finland) and 33 (UK) and an elderly group aged over 60 years, mean 75 (Finland) and 76 (UK). Both the elderly and young adult respondents considered samples as difficult to eat if they needed a long chewing time, were crunchy, hard, brittle, dry, rough or sharp, such as raw slices and coarsely grated samples. On the other hand, slimy, wet, smooth, soft and pulpy samples, such as boiled carrots and purée, were considered as easy-to-eat. The young adults liked more difficult textures such as rough, crispy, crunchy and hard than did the elderly respondents, but the easiest textures were not liked by either age group. Subjects with dental deficiencies liked easier textures more than those fully dentate.
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    AROMA CHARACTERIZATION OF COMMERCIAL RED WINES OF URUGUAY (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aroma evaluation of 14 commercial red wines of the Uruguayan market (5 Tannat, 5 Cabernet Sauvignon and 4 Merlot) was done by descriptive analysis. Generalized Procrustes Analysis applied to the data allowed differentiating among the three groups of samples and obtaining sensory attributes that were responsible for these observed differences. The samples of Tannat were differentiated from Cabernet and Merlot samples and their aroma profile was characterized by secondary and tertiary descriptors of: berry (blackcurrant), dried fruit (prune), resinous (oak), spicy (liquorice) and microbiological (yeasty).
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    CONSUMERS REPORT PREFERENCES WHEN THEY SHOULD NOT: A CROSS-CULTURAL STUDY (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: If a chi-squared analysis were to be performed to determine whether preferences were significant in a paired preference test, the appropriate expected frequencies in the analysis would represent those that would occur should the consumers have no preference. One way of determining these ‘no preference’frequencies, for a particular test situation, would be to note the preference responses obtained when the stimuli were putatively identical. Over 2000 consumers were given paired preference tests in which the stimuli were putatively identical. Response conditions and consumer groups were varied and the proportions of preference and no preference responses were noted. In a preliminary experiment, further research was seen to be justified when for putatively identical stimuli, judges did not exclusively express lack of preference; many expressed a preference for one or other of the stimuli. Further experiments were conducted using a written response condition and putatively identical potato chips (potato crisps) as stimuli. Using a single ‘no preference’option, variation in the placement of this option at either first, second or third place on the response sheet had no significant effect on the response frequencies. The proportion of ‘no preference’responses was approximately 30% in all cases. A previously reported 40-20-40 distribution was not always confirmed. The experiment was repeated with Korean consumers; these had fewer ‘no preference’responses. Deriving preferences from hedonic scales, rather than having judges respond to preference options, increased the proportion of ‘no preference’responses, with American judges still having more than Korean judges. Yet there are logical objections to extracting preference data from hedonic scales. Increasing the number of ‘no preference’options to two or three, had the effect of increasing the number of ‘no preference’responses up to as much as approximately 60%. Extending the results to Koreans, using two ‘no preference’options, it was seen that only the judges in an anonymous response condition had significantly fewer ‘no preference’responses than Americans. The use of these response frequencies as expected frequencies in chi squared analyses was illustrated, after adjustments for counterbalancing.
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    TEXTURE-FLAVOR INTERACTIONS IN LOW FAT STIRRED YOGURT: HOW MECHANICAL TREATMENT, THICKENER CONCENTRATION AND AROMA CONCENTRATION AFFECT PERCEIVED TEXTURE AND FLAVOR (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of thickening agent (0 and 7g/L), mechanical treatment (low and high) and flavoring agent concentration (2.2 to 63.2 μL/kg) on texture, taste and aroma of low fat stirred yogurts was investigated through sensory profiling by a panel of ten subjects trained on 13 attributes. Two assessment conditions were used: either in the presence or in the absence of olfactory perception (nostrils closed with nose clips). Sensory differences were greater for texture than for the other perception modalities. Olfactory perception enhanced yogurt astringency. If both thickener addition and mechanical treatment influenced texture attributes and rheology, the second factor had the strongest effect. Texture attributes were highly correlated with rheological parameters. Increasing flavoring agent concentration tended to decrease thickness and the addition of thickening agent depressed green apple notes and sweet taste, suggesting texture/flavor interactions.
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    THE ROLE OF THE KNOWLEDGE OF COLOR AND BRAND NAME ON THE CONSUMER'S HEDONIC RATINGS OF TOMATO PUREES (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of study was to assess the influence of the knowledge of color and brand name on consumer response to tomato purees. From focus group interviews it was found that taste and odor of fresh tomato were the most important drivers of consumer choice. To quantify that information a questionnaire was developed and it was submitted to fifty consumers of tomato puree. The questionnaires answers confirmed those coming from the focus group, although same discrepancies were found with those derived from the consumer test. Results showed that color and brand name seemed to be more important than taste and odor of fresh tomato, in fact those attributes, when consumers were tasting samples, affected not only hedonic judgments but sensory perception as well. Finally physico-chemical parameters derived from instrumental measurements have been compared to sensory data by means of PCA in order to validate the consumers’assessment of sensory attributes of tomato puree.
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    SENSORY FLAVOR PROFILING AND MAPPING OF REGIONAL VARIETIES OF CORIANDER (CORIANDRUM SATIVUM L.) (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Spices and condiments have been considered virtually indispensable in the culinary art. The quality of spices varies depending on the region of cultivation, climatic conditions and storage history. In the present study, coriander from 8 regions of India, labeled as R1 to R8, were examined for sensory quality by conducting threshold test, time-intensity study and flavor profiling. Principal component analysis (PCA) was carried out to group the samples. Threshold values ranged from 0.010 to 0.035% with R7 showing lower values for threshold (0.010%) followed by R8 (0.020%). Higher intensity of aroma of R7 and R8 was further confirmed by more of lingering aroma as shown by time intensity study. Flavor profiling by quantitative descriptive analysis showed that the coriander samples from different regions did not differ significantly (P± 0.05) in almost all attributes except for spicy aroma. Mapping of samples using PCA technique showed that the samples occupied different quadrants based on the intensity of attributes. Sample R7 and R8 were found to be grouped close together, and R5 and Reformed another group.
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    THE INFLUENCE OF BITE SIZE AND MULTIPLE BITES ON ORAL TEXTURE SENSATIONS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of bite size on sensory mouthfeel and afterfeel sensations was explored in two studies in which single bites of vanilla custard desserts were varied from itollmL (study 1) and in which series of five bites of two different custard desserts were presented consecutively (study 2). In single bites, sensations of perceived creaminess were enhanced with size whereas sensations of astringency and temperature were suppressed. Bite size also affected perceived thickness, but the direction of the effects varied with custard desserts. With multiple bites, creaminess sensations continued to increase, whereas other sensations were unaffected. Switching to a second series of bites of another vanilla custard dessert showed larger sensory effects, especially on astringency sensations but also to a lesser extent on sensations of thickness and fatty afterfeel. Single and multiple bite results are discussed in terms of possible peripheral mechanisms. Switching results are discussed in terms of possible central sensory contrast mechanisms.
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    ACCEPTABILITY OF MESQUITE AS A FLAVORING AGENT AMONG NATIVE AMERICANS IN ARIZONA (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mesquite (Prosopis sp.) is a fast-growing tree that produces abundant amounts of pods. Although these pods were once part of the diet of Southwest Native Americans, little is known today regarding the acceptability of mesquite flour. We standardized a recipe using mesquite flour with a commercially available ready-to-eat cereal product and tested the acceptance of the product with Native American participants (n=84). Participants were asked to complete a food acceptability survey and a food action rating survey to determine taste sensory perception and expected frequency of consumption. Although participants were significantly more likely (P= 0.008) to prefer the cereal without mesquite than with the mesquite added, participants reported favorable acceptability with the cereal, both with and without mesquite flour added. The results of the FACT food frequency survey were positive for both the product with mesquite added and without, with no significant difference (P= 0.07) between the two. These data support the potential for mesquite to be reincorporated as an acceptable ingredient in modern diets of Native Americans.
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    DESCRIPTIVE ANALYSIS OF CARAMEL TEXTURE (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Oral sensory evaluation of caramel texture was conducted using six texture terms and results were compared to instrumental testing of texture. Trained panelists (n = 11) evaluated 6 caramel formulations by descriptive analysis. Mean texture values indicated that a slight increase in sweetened condensed skim milk and vegetable fat content (1% w/w at a 2:1 ratio) significantly decreased stickiness (P≤ 0.05). Decreasing corn syrup dextrose equivalent (DE) decreased stickiness and increased hardness (P≤ 0.05). Pearson correlation coefficients revealed that stickiness to teeth while chewing, toothpacking, and tooth adhesiveness were highly correlated with one another (P≤ 0.05). Sensory hardness, cohesiveness, and number of chews were correlated with the rheological properties of storage modulus and viscosity, while stickiness was correlated with probe tack force (P≤ 0.05). Such correlations show that fundamental rheological and tack force measurements can be used to help determine molecular mechanisms for sensory texture and stickiness.
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    THE DESIGN OF REPLICATED DIFFERENCE TESTS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: We show that adding replications in replicated difference tests results in larger power and smaller variance when the number of assessors is fixed. On the other hand, when the number of total assessments is fixed, the power usually decreases and the variability increases whenever replications are considered instead of different assessors. The appropriate numbers of assessor needed to gain the same power and variability, respectively, when replications are used will be given. It is shown that the number of assessors might indeed be reduced, but this has to be paid for by an increasing total number of assessments. We show that two key models, namely the mixture binomial and a corrected version of the Beta-binomial model, are quite similar with respect to the properties of interest. We provide tables from which, according to her/his requirements, the investigator might find an appropriate setting with respect to the number of assessors and replications.
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    ATTRIBUTES BELIEVED TO IMPACT FLAVOR: AN OPINION SURVEY (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The definition of “flavor” is a term that appears to vary from one area to the next. A survey was conducted on 140 individuals in various areas of specialization (agriculture, food science, sensory evaluation, and the chemical senses) to see what sensations are thought to be involved in “flavor,” as well as whether there were any differences in definitions across groups. The results demonstrate that while a fairly stable definition of the term does exist, there is some difference in what different groups of expertise mean when they refer to “flavor.”
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    CATEGORY APPRAISAL WITHIN A LIMITED PRODUCT RANGE: A METHODS-ORIENTED CASE HISTORY (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper presents the author's approach to synthesizing useful direction from product testing when the stimuli are not systematically varied. The approach presented here comprises a research design and data analysis strategy, rather than a conventional product optimization with subsequent validation. The design steps comprise stimulus selection, attribute selection, and product evaluation. The data analysis comprises univariate modeling to show how sensory attributes drive overall liking, reduction of the matrix to factor scores for multivariate modeling, and then the creation of an integrated product model. The outcome is a set of factor scores that can be translated to sensory attributes and in turn to target products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00384.x
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    PSYCHOPHYSICAL PROPERTIES OF MECHANICAL ORAL IRRITATION (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A number of commonly consumed fruits and vegetables (e.g., kiwifruit, pineapple and taro) cause oral irritation, and there is anecdotal evidence that this influences the acceptability of such products. In each of these foods, oral irritation is produced by free crystalline calcium oxalate (raphides). The psychophysics of the mechanical oral irritation caused by raphides was studied in two experiments using a model system based on kiwifruit. In the first experiment, the location of irritant sensations and perceived intensity of the irritation caused by suspensions of raphides were determined using a ten-member trained sensory panel. Stinging and numbing were found to increase significantly with increasing concentrations of raphides. Stinging occurred principally on the tongue as well as in the throat and numbing principally on the tongue. The number of oral areas irritated was shown to increase with raphide concentration and to decrease over a 60-min period. In the second experiment, sugars (fructose, sucrose, glucose and inositol), acids (citric, malic and quinic) and an enzyme (actinidin) were added to the model to examine interactions between these chemical stimuli and the mechanical action of the raphides. Addition of acids to the model was shown to enhance irritation in addition to increasing sourness and suppressing sweetness. The addition of actinidin had no significant effects on irritation or tastes. It is suggested that acidity may aggravate irritation at low raphide concentration, but beyond a critical level of mechanical irritation the presence of acids has little additional effect. These results provide the first detailed data of the psychophysics of mechanical oral irritation in food, and have important implications for producing foods with lower levels of irritation and increased acceptability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00392.x
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    DETERMINATION OF THE SENSORY ATTRIBUTES OF DRIED MILK POWDERS AND DAIRY INGREDIENTS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A standardized descriptive language for skim milk powder and dried dairy ingredients was developed. The lexicon was initially identified from a large sample set of dried dairy ingredients (138). A highly trained descriptive panel (n = 14) refined terms and identified references. Dried dairy ingredients (36) were then evaluated using the developed language. Twenty-one descriptors were identified for dried dairy ingredients. Seventeen flavors and tastes were identified in skim milk powders (27) with nine flavors/tastes observed in all skim milk powders. Dried dairy ingredients were differentiated using the language (P〈0.05). There were flavors common to all dried dairy ingredients while other flavors were specific to particular products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00385.x
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    SENSORY PROPERTIES AND CONSUMER PERCEPTION OF ‘HOME-MADE’AND COMMERCIAL DAIRY ICE CREAM (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory properties and consumer perception of 2 ‘home-made’and 4 commercial dairy ice creams were examined. Conventional profiling by a trained panel found that most samples differed significantly in all attributes, but distinction of ‘home-made’from commercial products was limited to few attributes. Principal component analysis separated the ‘home-made’products from the commercial ones mainly on the basis of differences in appearance, aroma, creamy flavors and textural attributes. A consumer group (n=105) recorded preconception of ‘home-made’ice cream acceptance, then received the product samples, in unlabeled condition, for assessment of degree of liking (DOL) and for identification as ‘home-made’or commercial. Internal preference mapping of the DOL ratings showed that consumers were more closely grouped around samples which had higher intensities of certain attributes. Higher ‘denseness’, ‘vanilla’aroma and ‘buttery’flavor, were associated with more liking for commercial products. The ‘home-made’high fat sample, although liked, tended to be grouped with commercial products. More marked textural attributes of ‘ice crystals’and ‘breakage’aided identification of the low-fat ‘home-made’formulation, which was less liked overall. Overall, differences between the ‘home-made’and commercial samples were small but consumer perception of the term ‘home-made’was viewed favorably for dairy ice cream.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00386.x
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    EFFECT OF HEALTH CONCERN AND CONSUMPTION PATTERNS ON MEASURES OF SWEETNESS BY HEDONIC AND JUST-ABOUT-RIGHT SCALES (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An established disparity between hedonic scales and just-about-right (JAR) measures, important for product development procedures, was examined for sweetness in lemonade by consumer groups divided on the basis of health concern level and consumption patterns related to sweet foods, regular and diet drinks and ‘healthy eating’. The disparity was demonstrated by all subgroups in that the JAR scale identified a lower sucrose concentration as nearest ‘just right’compared to that identified as ‘most liked’by the hedonic scale. Regression analysis predicted lower optimum sweetness for the JAR than the hedonic scale. For subjects who completed both tests the disparity was significantly different from zero. Trends of differences in response on both scales and for the disparity according to health concern and consumption patterns were demonstrated graphically. Few of these effects were statistically significant, but the differences in disparity level could justify market segmentation of drink products with different sucrose levels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00387.x
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  • 80
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    NEXT GENERATION HEALTHY SOUP: AN EXPLORATION USING CONJOINT ANALYSIS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper presents results on consumer attitudes towards healthy soup, using conjoint analysis, executed on the Internet. The results show moderate interest in new ideas for the total panel, but reveal three concept-response segments. The first segment responds to nutrition and functional ingredients. The second segment responds to packaging and convenience. The third segment responds to taste and ingredients. Statistical analysis confirms the idea that they represent different ‘mind-sets’. The segmentation based on psychographic variables is a useful tool to identify the features of the next generation “healthy soups” and to design custom products on the basis of consumer requirements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00388.x
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    MONITORING TASTE PANEL EFFICIENCY DURING EVALUATION OF THE SENSORY QUALITY OF RONCAL CHEESE (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A statistical study was performed on the scores awarded by a taste panel over a full Roncal cheese manufacturing season. The panel evaluations were part of a quality control program carried out on that cheese under the auspices of the Appellation of Origin for Roncal cheese by panelists previously trained and qualified as proficient. Analysis of variance and factor analysis were performed to examine variability for the different attributes and the influence of such factors as cheesemaking plant and the manufacturing season and also to monitor panel reliability. The results indicated that the attributes associated with the descriptor “characteristic” had the highest variability; these attributes were characteristic odor, characteristic aroma, characteristic texture, characteristic flavor, and characteristic aftertaste. Cheesemaking plant was the factor that had the greatest effect on variability. Factor analysis and exploratory box plot data analysis were used to detect discrepancies between individual assessors and the rest of the panelists.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00377.x
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    DESCRIPTION OF THE SENSORY CHARACTERISTICS OF SPANISH UNIFLORAL HONEYS BY FREE CHOICE PROFILING (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Different Spanish unifloral honeys (eucalyptus, sunflower, rosemary, thyme, lavender, citrus, anise, quercus, and lemon blossom) and one multifloral honey were studied by Free-Choice Profiling (FCP) analysis. Generalized Procrustes Analysis (GPA) applied to the FCP data allowed discrimination between samples and provided information on the attributes responsible for the differences observed. The honeys had significantly different sensory characteristics. Textural attributes were the predominant factor in discriminating between samples, and appearance (color included) was also correlated with GPA dimensions to a lesser extent.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00378.x
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    NEW DIRECTIONS - PROCESSING (RESPONSE) TIME AS AN INDICATOR OF COGNITIVE PROCESSES AND ITS POSSIBLE LINK WITH SENSORY ATTRIBUTES (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00381.x
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    CONCEPT-RESPONSE SEGMENTATION FOR GRAPEFRUIT JUICE: WHAT ROLE DO SENSORY STATEMENTS PLAY AS DRIVERS OF PERSUASION AND RESPONSE TIME? (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper deals with responses to concept elements for grapefruit juice using hybrid conjoint analysis. Sensory-based concept elements perform as well (and as poorly) as do nonsensory-based concept elements. Concept-response segmentation analysis revealed three distinct groups, oriented to sweet taste, nonsweet taste, and color/appearance, respectively. Response patterns of segments are not polarized. What one segment likes most the other segment may simply accept to a moderate degree. This pattern differs from what typically happens with actual products. The segments differ in the way that they process the information in a concept, based upon response time as a separate dependent measure. Sensory-based concept elements may act as gatekeepers to assure respondents that the product is acceptable, and thus may shorten the search for additional information. In contrast, for products and sensory-preference segmentation, sensory attributes typically act as Drivers of LikingTM, rather than as gatekeepers.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00380.x
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    STRUCTURED AND UNSTRUCTURED 9-POINT HEDONIC SCALES: A CROSS CULTURAL STUDY WITH AMERICAN, JAPANESE AND KOREAN CONSUMERS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The range of scores elicited by a structured, an unstructured and a ‘labels-only’version of the 9-point hedonic scale were compared using consumers from USA, Japan and Korea. It was found that the unstructured scale elicited a wider range of scores for American and Japanese consumers. After correction for hedonic ranges, it was found that Japanese had smaller ranges of scores on all three scales, although the effect was less pronounced for the unstructured scale. The Korean consumers were the exception. Their ranges were less than Americans but their ranges on the unstructured scale did not increase. The results were discussed in terms of the effects of inhibition of use of categories by the scale labels, effects of translation from the English, psychophysical style and order effects.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00379.x
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    BOOK REVIEW (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: STANDARDIZED OLFACTORY POWER LAW EXPONENTS. 2000. M. Devos, J. Rouault P.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00383.x
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    SENSORY EVALUATION OF MANGO DRINKS USING FUZZY LOGIC (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three brands of ready to serve mango drinks namely ‘Frooti’, ‘Real’and ‘Slice’that are available in the market were used for sensory evaluation along with the vacuum dried reconstituted mango powder drink. Mango powder was produced from mango pulp of ‘Totapuri’variety with addition of Maltodextrin, Glycerol monostearate and Tri calcium phosphate at rate of 0.62, 0.015 and 0.015 kg per kg dry mango solid, respectively. These ingredients were added for getting a nonsticky free flowing powder. The pulp along with the ingredients was dried in a vacuum drier at 70 ± 2C and 710–750 mm Hg vacuum. Fuzzy logic analysis was used for finding out the best of the three market mango drinks. BrimA index (a criterion for acceptance of fruit juice) and total solid (kg per kg drink) of the reconstituted mango drink was adjusted based on the BrimA index and total solid values of the best market drink. The reconstituted mango drink satisfied the quality criteria set for ‘mouth feel’but not the color, smell and taste.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00382.x
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    DIFFICULTIES AND A WAY OUT: A BAYESIAN APPROACH FOR SENSORY DIFFERENCE AND PREFERENCE TESTS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: There are some theoretical difficulties in the philosophy and methodology of sensory difference and preference tests. The difficulties lie in the assumption that the subjects have the same response ability, which is in conflict with psychological ideas about the processes of perception and decision. A Bayesian approach may overcome these difficulties by treating the parameter of proportion as a random variable. This paper presents a Bayesian approach for analysis of data from such sensory tests.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00369.x
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    DRINKING HOT COFFEE: WHY DOESN'T IT BURN THE MOUTH? (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Coffee served at temperatures recommended by the hospitality and food literatures for brewing and holding are above thermal pain and damage thresholds. Yet, consumers do not report pain or damage on drinking coffee at such temperatures. To investigate this discrepancy, the temperature of hot coffee before and during sipping was investigated for 18 subjects. Coffee temperature was continuously monitored by thermocouples in the cup, in the coffee bolus in the oral cavity and on the surface of the tongue. There was minimal cooling as the coffee entered the mouth from the cup, yet the coffee temperature was still above threshold for inducing burn damage. It is hypothesized that during drinking, the bolus of hot coffee is not held in the mouth long enough to heat the epithelial surfaces sufficiently to cause pain or tissue damage.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00370.x
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    USE OF SENSORY EVALUATION FOR MEASURING DEODORIZING EFFECTS OF AN AIR CONDITIONER (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The application of sensory methodology for measuring deodorizing effect of an air conditioner equipped with electric plasma was introduced. Deodorizing effect was measured using chemical and sensory methods at different time (0, 30 and 60 min) and mode (control, blowing and cooling) of an air conditioner. Smoke from a roll of cigarette in a closed room was used as a source of odor and the concentrations of acetic acid and ammonia were measured as odorous chemical components. As one of the sensory methods triangle test was used and as a first step to obtain deodorizing effects by triangle test, the threshold of each panelist was obtained as the log dilution ratio of odor concentration at which the difference from odorless air was detected. The odor concentration at each time and mode was calculated using the threshold of the panel and the deodorizing effect was obtained on the basis of the odor concentration. In addition to a triangle test, scaling methods such as category scaling or magnitude estimation were used to measure deodorizing effect of an air conditioner. Deodorizing effects by scaling methods were calculated based on odor intensity with time at each mode. The regression analysis was done between the efficacy of deodorizing effect by sensory test and those by acetic acid and ammonia, the R2 values of the regression equations for triangle test, category scale, and magnitude estimation were 0.84, 0.72 and 0.69, respectively. Deodorizing effect by triangle test explained the decrease of acetic acid and ammonia better than those by category scaling or magnitude estimation while high cost and time consuming labor involved in triangle tests reduced the merit. The results of this study demonstrated that various sensory methods could be used to measure deodorizing effect of air conditioners and further researches on fast and reliable methods are needed to establish the official procedures.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00371.x
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    FOCUS GROUP RESEARCH ON SENSORY LANGUAGE USED BY CONSUMERS TO DESCRIBE MAYONNAISE (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A focus group study was performed to investigate the sensory vocabulary used by consumers of this product, together with general habits of its consumption. A total of 59 housewives distributed among six groups from three different cities in Argentina participated in the study. Differences in the groups across cities were small. Four groups would have been sufficient to generate the information and four was an adequate number of samples to aid in descriptor usage. The total number of descriptors used by the 6 groups were: appearance 65, color 39, aroma 44, flavor 50 and texture 70. A list of the most frequently mentioned positive and negative descriptors is presented. There were contradictions between the recall of reasons for consuming a sample and the sensory description of the same sample. The focus group method allowed obtaining the general profile of an ideal mayonnaise: pale yellow, shiny, with a mild flavor of lemon and egg, creamy in texture and easy to spread.
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    AGREEMENT AND RELIABILITY ASSESSMENTS FOR PERFORMANCE OF SENSORY DESCRIPTIVE PANEL (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In the present paper, two indices, agreement coefficient and reliability coefficient, are introduced and proposed to measure quality of ratings data given by a sensory descriptive panel. Agreement coefficient describes variation of ratings for a single target (product), whereas reliability coefficient reflects discrimination ability of a descriptive panel for a sample of products. The two indices, which profoundly describe inherent characteristics of ratings data, are based on classical reliability theory and recent advances in psychological measurement. In the paper, estimates and tests for the two indices are provided. Confidence intervals for the indices are derived. A space with the two indices as dimensions, which is referred as rating quality space, gives visual presentation of performances of a descriptive panel or individual panelists. Numerical examples illustrate the use and interpretation of the indices.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00373.x
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    USING ANDERSON'S STATISTIC TO COMPARE DISTRIBUTIONS OF CONSUMER PREFERENCE RANKINGS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Anderson's statistic, which compares distributions of ranks, is generalized to cope with tied rankings. A simple example is given to illustrate the calculations involved. In market research work it is often important to compare distributions as well as mean values. Comparison of distributions can indicate either market segmentation or product variability.
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    BOOK REVIEW (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: FOOD TEXTURE AND VISCOSITY, CONCEPT AND MEASUREMENT by Malcolm Bourne.
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    CULTURAL DIFFERENCES IN DEGREE OF LIKING OF ASIAN WHITE RADISH (RAPHANUS SATIVUS L.) (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Asian white radish processed foods are commonly consumed in Japan and Korea and are increasingly available in many Western countries. The major flavor constituent of Asian white radish, 4-methylthio-3-trans-butenyl isothiocyanate (MTBITC), was extracted as an oil and added in varying concentrations to an unflavored cracker biscuit. Untrained taste panels of Japanese, Korean and Australian nationals were presented with treated biscuits and their concentration preference for MTBITC determined. The taste preferences (degree of liking) of the Japanese and Koreans differed markedly with the Japanese preferring biscuits containing 110 μmole MTBITC/100 g while the Koreans preferred 〈 50 μmole/100 g (the lowest concentration tested). The difference is attributed to the Korean use of Asian white radish in highly spiced foods compared to the Japanese use without the addition of strongly flavored ingredients. The Australians also preferred 〈50 μmole/100 g but this was probably due to unfamiliarity with eating white radish.
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    MULTIDIMENSIONAL SORTING, SIMILARITY SCALING AND FREE-CHOICE PROFILING OF GRAPE JELLIES (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The sensory data from three different methods, multidimensional sorting, similarity scaling, and free-choice profiling were compared using ten commercial grape jellies as a model system. Without any prior training, the overall similarities/dissimilarities between stimuli were judged using both multidimensional sorting and pair-wise scaling and the sensory attributes were rated using free-choice profiling by different panels. A two-dimensional stimulus configuration best represented the data from each of the three methods. The underlying dimensions of stimulus space were identified from free-choice profiling data and also explained some background variables. The texture, sweetness, sourness, grape flavor and color contributed to both dimensions. All three methods were very similar in describing the most important differences among stimuli as suggested by the highly significant correlation between their first dimensions. The Procrustes analysis coupled with permutation tests, as well as RV coefficient, indicated that similarity scaling and free-choice profiling reached maximum consensus, whereas multidimensional sorting shared slightly lesser consensus with the other two methods.
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    ODOR PERCEPTION OVER LIQUID EMULSIONS CONTAINING SINGLE AROMA COMPOUNDS: EFFECTS OF AROMA CONCENTRATION AND OIL VOLUME FRACTION (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study aimed to check the hypothesis that aroma concentration in the aqueous phase of an oil-in-water emulsion controlled the odor intensity of single aroma compounds. A set of flavored oil-in-water emulsions, prepared according to a 22 experimental design (aroma concentration, oil volume fraction) with two central points, was assessed for odor intensity by a 24-member panel during four sessions. In each session, three of the four-studied aroma molecules (benzaldehyde, ethyl butyrate, linalool and acetophenone) were investigated. Whatever the aroma, the experimental data showed that the oil volume fraction of the emulsion (from 0.12 to 0.48) did not influence the odor intensity. For each emulsion composition, aroma concentrations at equilibrium in both phases were calculated using the oil-water partition coefficient of the compound. Odor intensities, estimated from aroma concentration in the aqueous phase using previously reported modeling of odor intensity above water solutions, were then compared to experimental data. It is confirmed that the perceived odor intensity is governed by the aroma concentration in the aqueous phase at the time of the trial and not by the averaged apparent concentration in the emulsion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2002.tb00362.x
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  • 98
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    A COMPARISON BETWEEN PAPER AND COMPUTERIZED BALLOTS AND A STUDY OF SIMULATED SUBSTITUTION BETWEEN THE TWO BALLOTS USED IN DESCRIPTIVE ANALYSIS (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Many researchers have compared results from experiments using paper ballots and computer ballots, yet few have studied the interchangeability of the two data collection methods. If computers fail between sessions of an experiment, one would like to be able to use paper ballots for that session with some confidence that the experimental results will not be affected. The objective of this study was to determine if ballot type had a significant influence on descriptive analysis results. Multivariate analysis of variance indicated no significant differences (P〈0.05) between ballot types. No significant sample * ballot interactions were found from the univariate analysis of variance. Mann Whitney nonparamatric tests found that substituting paper ballots for computer ballots in a single session did not significantly alter experimental results. One can conclude from this experiment that if a situation occurs forcing panelists to use an alternative ballot, the results probably will not be significantly affected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2002.tb00363.x
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  • 99
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    Electronic Resource
    A REVIEW OF STRATEGY FOR THE ESTIMATION OF SAMPLE SIZE IN RESEARCH INVESTIGATION (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2002.tb00367.x
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  • 100
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    CONSTRUCTION OF SENSORY VOCABULARIES FOR PROFILING FOOD (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory profiling laboratories rate products for sets of attributes. Order of tasting and carry-over effects from sample to sample are widely recognized. However, within samples, work investigating the possibility of effects due to the order of rating attributes and attribute to attribute carry-over has not been reported. Individual attributes were classified according to whether their presence in a product was perceived to be desirable or not. For both yoghurt and cheese, sample ratings for each attribute were compared when attributes perceived as desirable preceded those perceived as undesirable and vice-versa. In both stimuli, there was evidence that desirable attributes were biased to a lower value when preceded by undesirable ones. Similarly, negative attributes were biased downwards when preceded by desirable ones. For absolute scores, these effects, albeit small, make randomizing attribute ordering desirable. However, lack of evidence of interactions between samples and attribute ordering suggests comparative differences between samples are unaffected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2002.tb00365.x
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