ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

Ihre E-Mail wurde erfolgreich gesendet. Bitte prüfen Sie Ihren Maileingang.

Leider ist ein Fehler beim E-Mail-Versand aufgetreten. Bitte versuchen Sie es erneut.

Vorgang fortführen?

Exportieren
Filter
  • Artikel  (126.162)
  • American Chemical Society (ACS)  (125.628)
  • Blackwell Publishing Ltd
  • Chemie und Pharmazie  (126.162)
Sammlung
Erscheinungszeitraum
  • 1
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 2
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 3
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 4
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 5
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 6
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 7
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 8
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 9
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 10
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 11
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 12
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 13
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 14
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 15
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 16
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 17
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 18
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 19
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The design and improvement of products and processes often calls for experiments where several response variables are analyzed simultaneously. Frequently, some of these variables are sensory attributes that can only be measured subjectively, through sensory evaluation panels or using expert opinion. In this paper we apply a multiresponse optimization procedure presented in Fogliatto and Albin 1997, to optimize a military food product where 24 sensory attributes are evaluated through descriptive analysis techniques. Our objective is to select the best design and operating control factors considering all attributes simultaneously.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 20
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: In a double-blind crossover study, 94 symptomatic adult patients with allergic rhinitis rated sensory preferences for single exposures (2 sprays in each nostril) to three intranasal corticosteroids: triamcinolone acetonide AQ, beclomethasone dipropionate AQ, and fluticasone propionate. Each patient was given the medication and then immediately asked to use a 100-point scale to rate 13 attributes: comfort to take the medicine, medicine run-off, irritation, strength of urge to sneeze, strength of odor, liking odor, strength of taste, strength of bitter taste, liking taste, and moistness of nose and throat, and then (at least 2 min after administration) irritation, medicine run-off, and overall liking. The order of drug presentation was randomized across patients and a 30-min rest interval occurred between drug administrations. Triamcinolone was lower in odor strength than both beclomethasone and fluticasone (mean scores of 8 vs 57 and 52, respectively; P〈0.001) and the odor of triamcinolone was preferred to the odor of the two other sprays (mean score of 72 vs 55 and 55, respectively; P〈0.001). While the taste intensity ratings of the three sprays were not significantly different, the triamcinolone taste was liked more than that of fluticasone (mean scores of 55 vs 41, P〈0.04). Overall, triamcinolone was liked more than fluticasone (P〈0.05). In summary, patient preference testing has shown that triamcinolone is preferred over beclomethasone and/or fluticasone in terms of odor and taste. Such preferences may be important in treatment compliance and outcomes.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 21
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Milk powders available commercially are of different qualities. The quality deviations may be due to inherent quality of the milk which in turn is dependent on various conditions like the fat content, the processing parameters, the storage time and the packaging materials used. The various brands of milk powders have been profiled sensorily for odor and flavor and also positioned using Canonical Discriminant Analysis (CDA). The study throws light on the relative qualities of the different brands, their positive and negative points and their relative position with respect to each other. The results indicate that the various types like whole milk powder, partially skimmed milk powder, skimmed milk powder and infant milk formula cluster together into the same group but the groups are separate from each other. The dominant quality attributes for the groups are different and are discussed in relation to the directional vectors.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 22
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Differences in sensory acuity and hedonic reactions to products lead to latent groups in pooled ratings data. Manufacturing locations and time differences also are sources of rating heterogeneity. Intensity and hedonic ratings are ordered categorical data. Categorical responses follow a multinomial distribution and this distribution can be applied to pooled data over trials if the multinomial probabilities are constant from trial to trial. The common test statistic used for comparing vectors of proportions or frequencies is the Pearson chi-square statistic. When ratings data are obtained from repeated ratings experiments or from a cluster sampling procedure, the covariance matrix for the vector of category proportions can differ dramatically from the one assumed for the multinomial model because of inter-trial. This effect is referred to as overdispersion. The standard multinomial model does not fit overdispersed multinomial data. The practical implication of this is that an inflated Type I error can result in a seriously erroneous conclusion. Another implication is that overdispersion is a measurable quantity that may be of interest because it can be used to signal the presence of latent segments. The Dirichlet-Multinomial (DM) model is introduced in this paper to fit overdispersed intensity and hedonic ratings data. Methods for estimating the parameters of the DM model and the test statistics based on them to test against a specified vector or compare vectors of proportions are given. A novel theoretical contribution of this paper is a method for calculating the power of the tests. This method is useful both in evaluating the tests and determining sample size and the number of trials. A test for goodness of fit of the multinomial model against the DM model is also given. The DM model can be extended further to the Generalized Dirichlet-Multinomial (GDM) model, in which multiple sources of variation are considered. The GDM model and its applications are discussed in this paper. Applications of the DM and GDM models in sensory and consumer research are illustrated using numerical examples.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 23
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: This paper illustrates an application of principal component analysis (PCA), partial least squares regression (PLS) and generalized procrustes analysis (GPA) to evaluate the ability of a trained group of assessors to perceive rancidity in foods.PCA and regression PLS were utilized to determine to which extent sensory attributes capture the information perceived by a trained sensory panel, and if this can be developed into a predictive model for rancidity in sausages.The data were submitted to a GPA to obtain a map of the products for each subject as compared with a consensus products map. Assessors plots for the sensory attributes were also obtained to reveal the dissimilarities between panelists and to explore clustering.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 24
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Understanding the tactile feel of paper, nonwoven, and woven products requires a valid and reliable sensory evaluation method which discriminates and describes handfeel properties. The Handfeel Spectrum Descriptive Analysis method separates the sensory tactile properties of paper and fabrics into clearly defined characteristics that are based on sound physical properties. The benefit of using a trained descriptive sensory panel is that resulting analytical sensory data allow full documentation of a sample's sensory tactile properties that can be related to consumer responses and instrumental physical tests. This benefit derives from strict protocols for manipulation and the use of precisely defined terms to discriminate and describe the qualitative properties (characteristics) and their relative intensities (strength) in each product. This paper discusses in detail the protocols for (1) sample preparation, presentation, and handling during evaluation, (2) the definition and scale range for each sensory attribute/characteristic and (3) the application of these data to address business and technical situations with consumer products.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 25
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The objective of this investigation was to compare two sampling methods (expectoration and ingestion) of single component water solutions (sweet—5% sucrose, sour—0.006% citric acid, bitter—0.027% caffeine, salty—0.325% sodium chloride) using time-intensity (T-I) evaluations. Analysis of variance was used to evaluate significant differences. There were subject inconsistencies for the recording times (RT) of sucrose, caffeine and sodium chloride tastes among the sampling methods. No panel differences were found for citric acid duration (RT) between ingested or expectorated samples. Individual contradictions for amplitude sucrose and sodium chloride mixtures were apparent however, the panel demonstrated no differences among the amplitude means between the sampling methods for citric acid and caffeine solutions. Aftertastes for ingested sodium chloride solutions were significantly (P 〈 0.01) greater than for expectorated samples whereas sampling techniques had no effect upon caffeine aftertastes. Individual contradictions were apparent for citric acid and sucrose aftertastes between the sampling methods.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 26
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The umami taste concept for a group of judges was measured by a categorization task with food stimuli. The concept was defined to the judges in two ways: first, by verbal description and second, by presenting the judges with standard stimuli: broths made from kombu, katsuobushi and shiitake. The concepts obtained in both instances were close, both for Japanese and American judges. Thus, the umami term could be communicated relatively accurately in sales and marketing without the need for physical standards.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 27
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Black pepper powder (60 mesh) was stored in consumer unit packs of 100g capacity in low density polyethylene (LDPE) films of 100, 300, and 500 gauge at 27°C and 65% RH. Analyses for sensory quality (odor and flavor), volatile oil, oleoresin, piperine content, and TLC were carried out at 15, 30, 45 and 80 days of storage. Significant loss of “top notes”, volatile oil, and hydrocarbons were seen after 15 days of storage itself while the “basic notes” and oxygenated compounds were retained up to 45 days. There was no loss of piperine up to the end of the study. The black pepper powder was not fit for table use after 15 days, though it could be used for other culinary purposes up to 80 days of storage.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 28
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Graphics programs were developed using SAS® (Statistical Analysis System) for descriptive analysis sensory data. The routines allow the operator to generate publication quality polar coordinate plots (“cobweb” diagrams), and principal component plots from simple data files.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 29
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Continuous measurement of degree of liking for chocolate milk varying in milkfat (0–36%) showed significant fluctuations over the 80 s test period. For 17 judges, samples with intermediate fat levels received maximum liking 20–30 s after placement in the mouth then declined to neutral (neither like nor dislike). The nonfat sample gave a flat, neutral response across time while the 36% fat sample was initially neutral, reached maximum dislike at approximately 20 s then gradually returned to neutral. For 5 judges, increasing degree of liking was expressed for increasing fat levels. For both groups, maximum and minimum time-intensity (T-I) measurements correlated significantly with results from conventional hedonic scaling on a 20-cm line. Degree of liking was unaffected by swallowing or expectorating samples by either T-I or scaling. Thus, similar to perceived intensity, hedonic responses are not static, but show systematic changes during tasting, i.e., from the time the sample is placed into the mouth, through expectoration (or swallowing) until a steady (usually neutral) state is reached.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 30
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Flavor cannot be measured directly by instruments, it is an interaction of consumer and product. A gas chromatogram, even with 250 peaks on it, does not say anything about the flavor, only about the volatiles. In some cases a character impact compound might be present, in a second group of products a small number of compounds may be responsible for the majority of the flavor, while a third class contains more complex foods, which have generally been processed in some way. A range of methods has been, more or less, successfully used to try to link composition data to flavor data, including the calculation of odor units, fractionation of chromatographic effluent, “nasal appraisal” of chromatographic effluent, and a range of multivariate statistical procedures. However, defects in understanding of the mechanism of operation of the chemical senses has limited the success which has been achieved.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 31
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A sensory panel utilized chicken patties from Pectoralis major muscle to develop a descriptive vocabulary for warmed-over flavor. Patties were subjected to 4 different cooking temperatures and stored at 4C for up to 4 days. A list of 33 descriptive terms, developed from the literature and a preliminary sample evaluation was modified over 5 daily sessions to 18 terms with corresponding references. In the term selection process the criteria used were, that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. A comprehensive vocabulary was developed that described the sensory dimensions present in the samples. Over sessions the panel was found to display dynamic changes in their use of the sensory vocabulary. Overall, panel discriminative abilities were enhanced and a process of sensory learning was observed.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 32
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The objective of this study was to determine if hedonically different sweetness levels in yogurt, determined by the ideal-relative rating methods, affected the consumption of yogurt in a sensory specific satiety test. Fifteen subjects attended a preliminary session, six taste tests and three sensory specific satiety tests. During each taste test, subjects rated yogurt with one of the three levels of sweetness (high, optimum, and low) for six attributes. During each sensory specific satiety test, subjects were offered a large serving of yogurt with one of the sweetness levels. Liking for optimum or high sweet yogurts decreased more after consumption than the liking for the low sweet yogurt, however, the consumption of optimum and high sweet yogurts was also greater, thus confounding the experiment.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 33
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effect of a warm-up sample on reliability of attribute intensity ratings from descriptive panel evaluations was studied by: (1) using a warm-up sample prior to test samples (WU), (2) using a warm-up sample prior to test samples and providing panel consensus attribute ratings for the warm-up sample to panelists (WUC), and (3) providing no warm-up sample (NWU). The standard deviation of ratings from 7 and 4 of 11 attributes for all samples was smallest in WUC and WU, respectively. In paired t-tests, significant differences were found between duplications in 0, 1 and 4 of 11 attributes in WUC, WU and NWU, respectively. Regression analysis of percent fat vs attribute intensity ratings showed the largest R2 from 6, 2, and 2 of 10 significant regression models in WUC, WU, and NWU, respectively. To maximize reliability of descriptive analysis ratings, WUC should be used.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 34
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The beta-binomial model is combined with a Thurstonian psychometric function to obtain estimates of the parameters of a distribution applicable to replicated difference tests. A method of estimating the variance of d’obtained from these tests is provided. A formula for determining sample size, which is composed of the number of trials (or panelists) and the number of replications, to determine d’is also given.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 35
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effect of flavor types (natural and artificial), aspartame (APM)/acesulfame potassium (Ace-K) blend ratios (50%/50% - 80%/20% sweetness contribution), and acid levels (50-70% dry basis) on flavor profiles of raspberry beverages was evaluated. Optimum flavor profiles of beverages sweetened with APM/Ace-K blends would have high fruit flavor scores, balanced sourness and astringency and minimal side tastes/aftertastes. Descriptive flavor profilists developed a lexicon of flavor/mouthfeel attributes for evaluating the samples in the design. The design was replicated 3 times. Acid level influenced sourness and sweetness scores; increasing acid levels increased sourness and slightly decreased sweetness. Natural flavor in beverages showed lower raspberry intensities across all acid levels and blend ratios than artificial flavor. APM/Ace-K blend ratio had no effect on flavor/mouthfeel attributes. Additionally, HIS side tastes were minimized across all APM/Ace-K blend ratios. The optimum natural flavor beverage would contain a 60/40 to 75/25 APM/Ace-K ratio with 58-70% acid (dry basis). Optimum artificial flavor beverages would contain 50/50 to 80/20 APM/Ace-K ratios with 57-68% acid (dry basis).
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 36
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Two simple methods were followed to determine detection thresholds for the taste of substances in aqueous solution. The methods applied were: a modification of the ascending method of limits and a method based on the use of scales. Detection thresholds were calculated for the four basic tastes (sweet, salty, acid, and bitterness), umami and metallic. Reference substances for each taste were sucrose, sodium chloride, citric acid, caffeine, monosodium glutamate and iron (II) sulfate heptahydrate and the results of the two methods were compared. We found that the threshold values calculated by method ASTM-679 was within the range of concentrations identified with the scales method.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 37
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Proteins in saliva samples taken from twelve subjects immediately before and immediately after tasting astringent solutions were analyzed by high performance liquid chromatography. Although considerable variation in both the qualitative and quantitative protein pattern was observed among individuals, three peaks appeared to be common to the majority of the chromatograms. The tasting of the astringent solutions resulted in detectable changes in the protein profile of the saliva samples, observed in all the chromatograms examined, and attributed to the interactions of the saliva proteins with the astringent phenolic compounds. The appearance of a major peak at 8 min after the tasting of the astringent compounds common to most of the saliva chromatograms was attributed to the formation of soluble protein-phenol complexes.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 38
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The perceived textural attributes of an English Cheddar were measured by a trained panel at various intervals during ripening, including those corresponding to mild and medium maturation times for this variety. The moisture content and pH were also monitored. After the recommended ripening period of 50 weeks the matured cheese was significantly less springy, firmer, harder, crumblier and creamier, indicating that textural attributes are related to the age of the Cheddar. Measures beyond the recommended maturation period revealed further significant differences. Comparisons of the measures taken at mild, medium and full maturity also revealed differences in the textural properties of the different classes of Cheddar. Significant correlations (p ≥0.01) between pH and springiness, crumbliness by fingers and creaminess suggested a strong relationship between these textural attributes and the extent of proteolysis. The results of this study revealed a strong relationship between age and the textural attributes of cheddar when restricted to one particular variety.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 39
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Using a model system of 3mM NaCl and purified water, predictions were made for subjects’ability to discriminate the odd sample in a set of nine triadic tasting sequences associated with the triangle test. With such individual triads rather than triangular testing protocols which involve more than one triad, it was found necessary to modify the regular Sequential Sensitivity Analysis. The modification required a consideration of sensory adaptation effects caused by repeated tasting of the same stimulus in some of the sequences. Further confirmation was also obtained for the order of magnitude of signal strengths of water and NaCl stimuli tasted after water or NaCl prerinses.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 40
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The efficiencies of incomplete block designs were investigated by comparing two hundred and twenty eight analyses from eleven trials using hedonic scales with corresponding randomized complete block analyses. Of the ten explanatory factors examined, only the panelist, the product type, the number of samples per session and the average score of the data had an effect on the efficiency of incomplete block designs. The effect of product type was attributed to influences of produce consumed outside the trial, and the effect of the data mean reflected decreased conscientiousness with products the panelists disliked. With three and four samples per session, incomplete block designs were 31 % and 2 % more efficient, respectively, than randomized complete block designs. When five or more samples were tested, the incomplete block designs were markedly less efficient. The practical implications of all these effects on experimental design are discussed.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 41
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Aroma properties of twenty-three branched-chain, odd-numbered, or unsaturated fatty acids which had each been dispersed in acidic aqueous media (pH 2.0) were evaluated. Aroma threshold values were determined using approximately 95 judges for assessing the presence of aromas over dilutions of each fatty acid. Qualitative aroma threshold values for individual fatty acids ranged from 0.006 to 82.4 ppm in the acidic solutions, and 4-ethyloctanoic acid exhibited the lowest threshold of the group tested. Qualitative aroma assessments of dilutions of each fatty acid showed a wide range of unique aroma properties. Fatty acids exhibiting branching at the 4-position had goaty/muttony/sheepy aroma notes as did other fatty acids containing 8-carbon chain structures. Cheese-like aromas were associated with the shorter branched-chain fatty acids.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 42
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Extrusion Technology for the Food Industry.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 43
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The problem of balancing out the effect of order of presentation and the carryover effect of a preceding sample over a series of presentations of the same set of samples is addressed. A series of designs developed by Williams (1949) are used. The method of calculation is given. Tables containing about 50 consumers of each design for presenting from 4 through to 16 samples are given.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 44
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Two experiments were conducted. In the first, 25 untrained subjects judged the hardness and chewiness of three different food samples following either 0, 60, 120, or 180 s of adaptive chewing on an experimental gum compound. No effect of the adaptive chewing was found, in spite of observable and self-reported masticatory fatigue induced by the experimental procedures. These data fail to support the prevalent use of procedural limits on the number and temporal spacing of samples in sensory texture studies. In the second experiment, six groups of subjects (n = 107) judged the hardness and chewiness of two series of food samples that varied in physical size (volume). The groups differed in the degree to which cues about the true size differences were made available. Results showed both hardness and chewiness judgments to increase as a function of sample size, independently of subject awareness of the size differences. These data support the use of procedural controls on sample size, but fail to provide evidence of a size constancy phenomenon. A rheological explanation is proposed to account for the observed sensory effect.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 45
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Single-point sensory response measurement techniques such as magnitude estimation and category scaling only contain a limited amount of information. Time-intensity (T-I) data collection techniques provide much more information, addressing rate-related and duration aspects as well as intensity quantification. A theoretical analysis and comparison of single-point and T-I responses is presented from an informational (Shannon) entropy content viewpoint. The analysis is based on a hypothetical T-I response curve and a hypothetical series of single-point measurements attempting to approximate the T-I curve. Assuming a 15 s sensory event the associated T-I response of a single parameter is shown to contain a significantly greater amount of potential information storage capacity relative to the single-point or a small series of single-point measurements attempting to generate temporal behavior. Theoretically, the T-I response also displays greater quantities of a parameter called information density. Finally, it may be hypothesized that T-I techniques can be shown to be more efficient in terms of rate of information acquisition.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 46
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Perceived intensity of bitterness of caffeine (0.5 - 1.6 g/100 mL) and of quinine HCI (0.5 - 1.6 g/L) added to hot cocoa gave similar response distributions with concentration by category scales (CS) and magnitude estimation (ME). Using caffeine additives, CS and graphic analogue scales (GS) gave similar bitterness response functions. Parabolic functions provided the best fit between concentration and ratings for CS, GS and ME. The data demonstrated no difference for ME of bitterness intensity between free or fixed moduli. Hedonic responses also were not modified by whether the modulus was free or fixed, however, greater ME values were ascribed to lower concentrations in the series when the reference was 4 g/L than when it was 2 g/L caffeine. CS intensity response distributions were similar between a series with a larger number of low levels versus a series with a larger number of high levels across the same concentration range. The results indicate that ME may be inappropriate for scaling of degree of liking, independent of type of modulus.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 47
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: It is frequently impossible to meet the assumptions underlying the statistical approach to classification of food products by a sensory panel. To find an alternative, we have investigated the applicability of the fuzzy set theory. Within a fuzzy set framework it is acceptable that a product belongs to several classes simultaneously and no assumptions regarding the distribution of sensory properties for a product class are made. Fuzzy classification models can be constructed from a set of training objects by linking the soft class labels to the sensory attributes applying an inference procedure based on fuzzy logic. A number of fuzzy inference procedures has been evaluated using a number of attribute sets. A satisfactory classification has been found using a very simple implication rule and a set of three attributes.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 48
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Book Reviews in this Article:Quality Assurance of Food Ingredients, Processing and Distribution.Recent Advances in Chemistry and Technology of Fats and Oils.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 49
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The total intensity, sweetness, and acidity of sucrose/citric acid mixtures were judged by two types of taste panel: experienced assessors, most of whom had had many years of experience in sensory evaluation; and novice assessors, none of whom had previously taken part in a taste experiment. In other respects the experimental conditions remained almost constant. There was good correspondence between the two panels, particularly for judgments of total intensity, indicating that novice and experienced assessors evaluate taste mixtures in the same way. However, there was also an indication that experience on sensory panels may attenuate taste suppression, the suppression of acidity by sweetness being less pronounced for the experienced panel than for the novice panel. The implications for mixture perception are noted.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 50
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Paired comparison and triangle tests were used to contrast the effects of ingestion and expectoration in two distinct systems: added salt in kidney beans and nonfat milk with added milkfat. Probit analysis was used to determine panel difference thresholds. Analysis of variance was used to evaluate significant differences between the methods of sampling and for effects of fatigue due to ingestion of the sample. No significant differences between the two methods of sampling were found for either thresholds or fatigue effects.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 51
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The concept of free-choice profiling allows untrained assessors to participate in sensory profiling. However, it is sometimes the case that such individuals are unable to describe what they perceive when the samples are presented in the isolation of the sensory testing booths. This paper reports an experiment to compare the usual free-choice profile procedure, with a more structured approach based on Kelly's repertory grid method. Generalized Procrustes analysis was used to analyse the data. The sample configurations obtained from both approaches were very similar, as were the interpretations of the main perceptual dimensions.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 52
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A novel experimental method was developed which allows the determination of the threshold concentration of sucrose by use of a linear sucrose gradient in water. With this method a continuous tasting of the test-liquid is possible. A panel of 15 persons experienced in taste-testing was used. Three gradients of different steepness were applied: 0 to 1.5% (w/w) sucrose in 2 min (I), 3 min (II) and 4 min (III). The results of the new method were compared with those of the standard method (DIN). With gradients I and II we found values which were significantly higher than those of the standard method (I: 0.49% (w/w); II: 0.46% (w/w); DIN: 0.31% (w/w)), whereas with gradient III the same threshold value was found as with the DIN-Method (III: 0.32% (w/w)).
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 53
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 54
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Single-point intensity scaling and time-intensity methods were used to record oral irritation from solutions of 2 ppm capsaicin, capsaicin with added sucrose (0.04M), NaCl (0.3M), citric acid (0.01M) or xanthan gum (0.2%). Only sucrose depressed mouth-burn, both in magnitude and duration. The viscosity imparted by xanthan retarded perception of mouth-burn but did not effect its duration. While single-point scaling averaged perceived intensity across time, time-intensity provided much more information by displaying perception from onset to decay. Eaters and non-eaters of chili peppers did not differ in their perception of mouth-burn.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 55
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A standardized descriptive language for evaluating the flavor of pond-raised channel catfish has been developed. These terms should help researchers determine the causes of off-flavors in catfish and evaluate potential solutions to the problem. The fish processing industry should also be able to apply these terms in quality control and new product development.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 56
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: An objective procedure for descriptive quality analysis of mutton is described. The sensory attributes of tenderness/toughness, succulence, and aroma, and descriptors for five identifiable levels of each attribute were obtained based on panel participation and consensus. Such a participation provided adequate training to the panel for uniform understanding of the descriptors and the quality stages due to age and conditioning. The screening, selection, training, and performance monitoring of the panel has been described in detail. A scale with emphasis on optimum level in each quality attribute has been proposed in place of the usual unipolar general intensity scales. The procedure developed was used to study the effect of stunning and conditioning of mutton from Bannur sheep. A regression of tenderness/toughness rating on Warner-Bratzler shear, employing a horizontal blade in place of traditional conical blade (WBH, kg. cm−2) has been developed (r = 0.94) and a 95% range of 4.5 to 6.1 kg.cm−2 was found as optimally tender mutton as decided by the panel.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 57
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 58
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Sensory research on kiwifruit has shown that specific sugars and acids, and volatile flavor compounds have causative effects on “sweet” and “acid” aroma and flavor attributes. New Zealand consumers (n = 162) assessed the perceived flavor intensity and acceptability of three volatile flavor compounds (ethyl butanoate, E-2-hexenal and hexanal) at varying levels in a model base solution. Increasing levels of ethyl butanoate positively affected all the acceptability attributes (“overall liking,”“liking of aroma,”“liking of flavor”) as well as increased the perceived intensity of “kiwifruit aroma” and “kiwifruit flavor.” Increasing levels of E-2-hexenal negatively affected all the acceptability attributes but increased the perceived intensity of “kiwifruit aroma” and “acid flavor.” An increase in hexanal increased perceived intensity of “kiwifruit aroma.” Ethyl butanoate and E-2-hexenel at the levels tested had the most prominent effects on consumer perceived intensity and acceptability of the “kiwifruit flavor.”
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 59
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Wine vinegar is a product obtained from wine acidification which contains at least 5% by wt. of acetic acid, in general without any additives or colorings.Aspects studied in this work include: the determination of the taste group thresholds (geometric mean of the individual best-estimate thresholds “BET”) of two different acids (citric and acetic acids) in aqueous solution and spanish vinegars produced from table and sherry wines. The results obtained suggest that wine vinegar can be considered something more than just an acidulant agent.In order to evaluate differences among wine vinegars, discriminant tests for twenty-five spanish vinegars (sherry, table and flavored vinegars) were applied. Six of the twelve attributes freely chosen by assessors allowed grouping of the spanish wine vinegars according to their sensory aspects.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 60
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Expectations are generated by a variety of factors. We indicate a flow chart for the role of expectations at the point of choice and in influencing sensory perception at the time of consumption. We review the sparse literature on how advertising, packaging and information generate sensory expectations. The application of various theories to explain the observed effects of sensory expectations are reviewed. There is overwhelming evidence for assimilation-contrast effect, although no studies have been specifically designed to detect it. Finally we review the reasons why individuals might differ in the way that expectations influence sensory perception. These reasons include ideas from persuasion literature and private body consciousness. A number of behavioral hypothesis that follow from these theories are developed.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 61
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Seventy-nine children ages 36–71 months evaluated 2% commercial UHT milk and 2% commercial pasteurized milk for taste, color and mouthfeel with age appropriate facial hedonic scales with Peryam and Kroll verbal descriptors. Children significantly preferred the pasteurized milk over UHT milk for taste and mouthfeel attributes. Descriptive analysis of milks with an adult trained panel showed a significantly higher cooked note in UHT milk products which may explain the difference in preference. The results also showed that children 36–47 months were able to use the 3-point scale; children 47–59 months the 5-point scale; and children 60–71 months the 7-point scale to score preferences for food. Data transformation for a 0 to 100 point scale provided ease of comparison between age groups. Using the appropriate testing instruments, young children were able to provide valid food preference information.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 62
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: This paper compares experts and consumers to determine the degree to which they agree with each other on ratings of 37 sauce products, using the same sensory attributes. The paper also assesses the degree to which sensory attribute ratings correlate with objective physical measures. The ratings of experts (1-9 scale) and consumers (0–100 scale) agree quite highly, as shown by the high correlation between the two panels across the 37 products. The paper refutes the notion that consumers are incapable of validly rating the sensory aspects of products. The paper therefore presents the case for using consumers to assess the sensory characteristics of products.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 63
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The purpose of this study was to assess the sensory characteristics of sodium lactate (SL) in combination with sodium tripolyphosphate (STP) in a model system at common usage levels for meat products. Using a gelatin-based (2%) system containing various concentrations of sodium lactate (0%, 1%, 2%, or 3%) and sodium tripolyphosphate (0%, 0.1%, 0.2%, 0.3%, or 0.4%) a thirteen-member trained sensory panel scored samples for saltiness, bitterness, and soapiness. As sodium lactate and sodium tripolyphosphate levels increased, saltiness increased. Bitterness decreased with addition of 1% SL and increased with 2 and 3% SL. Soapiness also increased with increasing levels of SL. Bitterness and soapiness were not affected by increasing STP concentrations.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 64
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The impact of 2-methylisoborneol (MIB) (earthy/musty), on the flavor evaluation of farm-raised catfish was assessed by a descriptive analysis panel, who are trained to evaluate flavor intensity using universal scales. Ideally, panelists should give the same intensity ratings for all attributes within a sample. Realistically, individual panelists perceive flavor intensity differently, because of variations in detection thresholds, adaptation, fatigue and enhancement or suppression. Experiments were designed to investigate problems associated with evaluating catfish flavor. Samples “spiked” with MIB had lower chickeny flavor than unspiked. Intensities of MIB in spiked samples that followed an equally spiked sample were lower. Problems can occur when catfish are presented at intervals less than 7 min. Panelists experienced difficulty in determining intensity differences of MIB flavor between sessions, but could determine differences in intensity of MIB within a session. These influences must be accounted for in experimental designs to assess catfish flavors.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 65
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 66
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Salivation may affect texture and taste perception. Thus, any influences that affect salivation also might affect a panelist's sensory responses. Twelve sensory panelists were compared for psychophysiological factors that might influence their salivary responses. Medication, body mass index (Quetelet), dieting-induced deprivation, nutrient deficiency, and caffeine, tannin, and fiber consumptions along with smoking were considered. Specific nutrient deficiencies or fiber consumption did not affect salivation of the panelists studied. All other factors, especially smoking and diet-induced deprivation, appeared to warrant further study with a larger population.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 67
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The objective of this study was to compare data obtained using descriptive analysis (DA) and free-choice profiling (FCP) of a simple model solution. Three menthol isomers (l-, d-, dl-), each at 0.01, 0.02, and 0.04% (w/v), were tested. A trained DA panel (n = 11) used two aroma, three nasal-sensation, two taste, and five mouth-sensation terms to describe the samples. An untrained panel (n = 15) used FCP to assess the same solutions. Individual FCP panelists used from nine to twenty-one terms. All DA terms significantly discriminated among the samples. Seven to eighteen of the FCP panelist descriptors significantly discriminated among the samples. Procrustes analyses (PA) indicated that FCP and DA similarly discriminated among the samples, possibly because the solutions were essentially one dimensional. Sample loadings on dimension 1 of both spaces were correlated (r = 0.966) as were dimension 2 loadings (r = 0.783). The FCP Rc-value was 91.2% and the DA Rc value was 85.6%. At higher concentrations (0.04 and 0.02%) l-menthol was significantly stronger than d-menthol in eucalyptus aroma, nasal clearing, all mouth cooling attributes, and bitter attertaste. At 0.01 % concentration no significant differences were detected among the menthol isomers.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 68
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Nonparametric models for sensory discrimination methods are developed. In these models, the relationship between the probability of a correct response, Pc, and the measures for sensory discriminability or sensory difference, p1 and p2 are given. On the basis of the models, different sensitivities for triadic tests were compared including 3-AFC and triangle methods with the strong stimulus as the odd sample and with the weak stimulus as the odd sample. Predictions were made which can be tested experimentally.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 69
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A table is provided for testing the significance of R-index values. The use of the table is illustrated and the theory and assumptions behind the method are explained.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 70
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 71
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: There are many ways in which a laboratory difference test differs from ‘real life’ discrimination of foods. One of these is the interval of time between tasting the two stimuli to be discriminated. To investigate this, judges performed same-different discrimination tests using a citrus flavored beverage as a medium. The time interval between tasting the standard and comparison stimuli was varied. In this initial study, short intervals of zero, 30, 60 s were examined. For judges unfamiltar with the stimuli, performance deteriorated as the time interval increased. For judges familiar with the stimuli, the zero time interval elicited best performance but there was no decrease in performance when the interval was increased from 30 to 60 s. The results were explained by hypothesizing different types of memory trace for the standard stimulus being utilized for comparison with the comparison stimulus.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 72
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: To determine quality characteristics of snack chips, six snack chip prototypes containing cowpea flour, cornmeal, wheat flour and cornstarch (26, 34, and 42%) were formulated. Desirable characteristics as determined by three focus groups were a golden yellow color in a thin, smooth corn-chip form with crunchy or crispy texture, greaseless or dry mouthfeel and salty corn flavor. Chips were undesirable if brown-colored, thick, oily or greasy, had either hard or crumbly texture, and had bland, fishy, or burnt flavors. In consumer acceptance tests, commercial products were found to be more appealing than the experimental products. A discriminant model based on instrumental measurements of color and texture from 11 snack chip samples (six prototypes and five commercial samples) correctly grouped 100% of the acceptable and 90% of unacceptable products.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 73
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: To find selective and predictive tests in texture profiling, a series of 20 tests and 2 texture profiles were submitted to 25 subjects. Selection was carried out according to ranking, scoring and a texture property knowledge questionnaire. Two profiles were then done on 5 Bolognese sauce and 8 rice samples. Assessors were assessed by Spearman correlation coefficients for ranking tests, F values for scoring, average square canonical correlation coefficients for measuring the dimensionality of individual sample space, product discrimination and response repeatability for both Bolognese sauce and rice samples.Characterization test results showed that subject ability varied widely according to the test and the profile. Only one significant relationship between the texture property knowledge test and rice profile performances was found. More tests were successfully related to one or several texture attributes of both profiles. The ability to complete a complex profile could be discerned, albeit with difficulty, through simple selection tests.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 74
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Instrumental measurement of color places hue in a 360° continuum, but sensory description of color usually refers to distinct hues — red, green, yellow etc. Color evaluation of “Golden Delicious” apples by both an instrumental method and an experienced sensory panel was conducted to determine if sensory panelists perceive changes of golden apple color in green and yellow hues separately or on a hue continuum from green to yellow. Apple color changed from green to yellow during storage. Two different sensory scoring ballots were used to determine if sensory panelists view color in discrete green and yellow hues or on a green-to-yellow continuum. Data collected from this study demonstrated that sensory panelists can detect the color changes of decreasing greenness, increasing yellowness, and color change from green to yellow in an equal fashion. Hue angle represented the best predictor of sensory color perception.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 75
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Interindividual differences in sweet and bitter taste sensitivity were investigated using time-intensity (TI) measurements and multivariate statistics. TI profiles were obtained in triplicate from 25 subjects for 23 sweet and/or bitter stimuli first matched to be approximately equi-intense to 200 mM NaCl. Sweet stimuli, except for the larger sweeteners, were less persistent, and required less time to reach maximum intensity than bitter stimuli. The results of principal component (PCA) and cluster (CA) analyses of the stimuli X subjects matrices for maximum intensity (Imax), time to maximum intensity (Tmax), total duration (Tdur), and area under the curve (Area) suggest that sweet and bitter stimuli do not share common receptors; and that there are at least two receptor mechanisms each for sweet taste (one for sugars and other small compounds, and the other for large sweeteners) and bitter taste (one for PTC/PROP and one for other bitter compounds).
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 76
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The objective of this study was to assess the sensory characteristics of potassium lactate (PL) in combination with salt (NaCl) in a model system at common usage levels for meat systems. Using a gelatin-based (3%) model system containing various concentrations of potassium lactate (0%, 1%, 2%, and 3%) and sodium chloride (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%), a sensory panel (10) selected for salt sensitivity (0.08% threshold or less) scored the intensity of saltiness and bitterness of each treatment combination using a scale of 0 = none and 15 = intense. As salt concentration increased, saltiness increased and bitterness decreased; as PL increased, saltiness and bitterness increased. At 2% salt, the bitterness of PL was masked; however, salt concentrations below and above 2% were less effective in bitterness reduction.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 77
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Multidimensional scaling (MDS) procedures produce maps of stimulus points, the dimensions of which may be sensory and/or physicochemical attributes. Our objective was to test the efficiencies of a cyclic design and a MDS method in the study of saltiness perception. Two levels of NaCl (0.1% and 0.2%, w/v) were added to two nonionic and two ionic gum solutions prepared to two concentrations. Subjects scaled dissimilarities between pairs of solutions and rated each sample for flavor attributes. Solution pairs were selected using cyclic designs. Repeated measures ANOVA determined that added NaCl was the only significant factor affecting saltiness perception. In contrast, from KYST-2A MDS maps, we concluded that saltiness perception was influenced by gum property, gum concentration, presence of calcium and potassium, and related to binding of the sodium ion (Na+) as determined by23Na nuclear magnetic resonance (NMR) spectroscopy. The MDS cyclic design successfully reduced the number of samples and subjects when using experienced subjects.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 78
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: When training a sensory evaluation panel, reference standards play an important role in developing appropriate terminology, establishing intensity ranges and showing the action of an ingredient. In addition, use of reference standards reduces the amount of training time while providing documentation for terminology. Product characteristics can be demonstrated through reference standards for application in plant quality assurance programs as well as for project planning in new product development, product maintenance (i.e., shelf-life), product improvement and cost reduction programs.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 79
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: An odor profiling procedure was developed based on the ASTM odor profiling method. This modified procedure involved using approximately twenty panelists. Panel sessions and data collection were controlled by computer. The results obtained by this panel compared favorably to results obtained by the ASTM panel for which 150 panelists evaluated each compound, indicating that a small panel can be used to produce replicable results. Statistical methods of finding similarities and dissimilarities among compounds using profile data are discussed and compared to results from a multidimensional scaling (MDS) study in which degrees of differences among compounds were judged directly. These results indicate that profile data can be used to define and map the degree of similarity/dissimilarity among compounds, as well as to define the sensory dimensions on which these compounds differ. The use of factor analysis to study the underlying sensory dimensions of the odor space is also discussed. It is hoped that this type of research will lead to a better understanding of the underlying dimensions used to describe odorants.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 80
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Component and factor analysis were compared as means of reducing scaled values for 10 descriptors of tea to two dimensions so that relations among the attributes could be visualized. The association diagrams yielded by the two methods were generally similar, and there were significant differences between the diagrams for English Breakfast, an 80:20 blend of English Breakfast and Sencha teas, Ceylon and Darjeeling teas. Bartlett's test for equality ofvariance-covariance matrices was significant. When tea was equivalently sweetened with sucrose and with saccharin, the association diagrams were different. Preference and sweetness were highly correlated with each other and they had high com-munality with the other attributes when saccharin was the sweetening agent. When sucrose was the agent, sweetness still had high communality with the other attributes, but preference did not, indicating preference was the result of interplay of all the attributes rather than a dominant one. The correlation matrices were not significantly at p= 0.05, but they were at 0.10.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 81
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The relative sensitivities of four scaling methods were assessed in central location tests with untrained judges. The scales included category scales, line scales, magnitude estimation, and a hybrid of the line and category scales. Approximate parity was observed among category scales, line scales and the hybrid scale in their ability to differentiate small physical differences. Magnitude estimation was used as efficiently as the other methods by a college population, but less efficiently by a heterogeneous sample of consumers. Judges used the scales with greater accuracy as they became familiar with the range of products to be judged. In spite of relatively small physical differences, subjects used wide ranges of the scales, supporting the view that rating scales are relative, not absolute, measuring instruments.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 82
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Books review in this article: Role of Chemistry in the Quality of Processed Foods. Owen R. Fennema, Wei-Hsien Chang and Cheng-Yi Lii, eds.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 83
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 84
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Data sets from three studies were examined to determine the effects of brand identification and package design on consumer responses during product evaluation. In these studies, consumers evaluated products with or without brand identification, compared products in standardized conditions, and compared products in different package designs with different or identical product contents. Measurement of consumer responses for all studies was based on 9-point hedonic scale. The results of the study showed that consumers were less critical in their evaluation when the samples being assessed were identified by brand names. Brand identification and package design, when not concealed in the comparison of product contents, resulted in consumer response bias. Also, the popularity of a brand influenced consumer's perception of products.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 85
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A collaborative study of twenty-three laboratories was conducted to compare the relative effectiveness of three scales: two forms of magnitude estimation scaling and one form of a category scale in the measurement of hedonic response to a controlled stimulus. Responses from 553 individual judges show that all scales yield hedonic measurements that are very similar in both direction and magnitude of difference between the stimuli. No scale showed any clear superiority in reliability, precision, or discrimination. Selection of a scale must be based on considerations other than the simple form of response.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 86
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 87
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 88
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 89
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 90
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 91
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 92
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 93
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 94
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 95
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 96
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 97
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 98
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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%).
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 99
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 100
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
Schließen ⊗
Diese Webseite nutzt Cookies und das Analyse-Tool Matomo. Weitere Informationen finden Sie hier...