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  • 1
    Electronic Resource
    Electronic Resource
    MATCHING RESULTS OF TWO INDEPENDENT HIGHLY TRAINED SENSORY PANELS USING DIFFERENT DESCRIPTIVE ANALYSIS METHODS (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two independent, highly trained panels separately conducted descriptive analysis of orange juices using different descriptive analysis methods and sets of samples. Lexicons were developed independently. One panel evaluated 23 orange juice products and identified and referenced 24 attributes. The other panel evaluated 17 products and identified 17 attributes for testing. Though not identical, the lexicons developed by both panels were similar overall. To compare the sensory space of the product category, Principal Component Analysis (PCA) and sensory maps were developed separately for each panel. The comparison showed that the underlying sample spaces obtained from both panels were comparable in many ways. Key flavor characteristics for the same types of orange juice products were described similarly by both panels. These data indicate that the process of using highly trained panels that define attributes and use reference standards for descriptive sensory analysis can give objective and comparable information for a product category across different panels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2002.tb00357.x
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  • 2
    Electronic Resource
    Electronic Resource
    USING FOCUS GROUPS TO DEVELOP A QUANTITATIVE CONSUMER QUESTIONNAIRE FOR PEANUT BUTTER (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two consumer focus group sessions, with a total of 20 participants, were conducted to gather information on consumer vocabulary for appearance, flavor and texture attributes and appropriateness of attribute scales for commercially available peanut butter. Participants were asked to describe peanut butter and identify each descriptor as a positive or negative attribute of the product. To examine the utility of the vocabulary, participants tasted four distinctly different, unidentified peanut butter samples. The results indicated that the samples differed on most of the descriptors and suggested that these consumers were able to discriminate between various brands of peanut butter on specific appearance, flavor, and textural attributes. The focus groups provided a vocabulary for the development of a quantitative consumer test questionnaire and increased understanding of consumer language for peanut butter. The questionnaire developed from the results of the focus group sessions was used for subsequent quantitative consumer testing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00263.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of Maturity on Roast Color and Descriptive Flavor of Peanuts (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Florunner peanuts from five, pod-color based, maturity classes from 1985 and 1986 crop years were screened to obtain uniform sized kernels for roast color and descriptive flavor analyses. Maturity classes were roasted to the same Hunter L value (50 ± 1) using variable roast times or roasted for the same time wherein Hunter L values increased as maturity increased. Sensory evaluation of both roast methods suggested a trend for increased intensity of “on” flavor descriptors such as roasted peanutty and sweet aromatic as peanuts mature. Intensities of “off” flavor descriptors such as painty and fruity fermented were higher in immature peanuts. Intensities of several descriptors were affected by moderate handling differences between the two crop years.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb03110.x
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  • 4
    Electronic Resource
    Electronic Resource
    Interaction of Maturity and Curing Temperature on Descriptive Flavor of Peanuts (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Windrow dried peanuts were separated into five, pod-mescarp color-based maturity classes and mechanically cured with three temperature regimes. Temperature treatments used in the commercial drying operation were ambient air (maximum 35°C), ambient + 8.4°C increase, and ambient +16.8°C increase. A panel trained in peanut flavor descriptive analysis evaluated peanuts of similar size and roast color from each maturity stage. Intensity ratings of descriptors roasted peanutty and sweet aromatic were lowest and ratings for fruity fermented, painty, sour, and bitter were highest for immature peanuts cured at the higher temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07944.x
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