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  • 1
    Electronic Resource
    Electronic Resource
    Computer-enhanced high-resolution gas chromatography for the discriminative analysis of tobacco smoke (1981)
    s.l. : American Chemical Society
    Analytical chemistry 53 (1981), S. 826-831 
    Details
    ISSN: 1520-6882
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ac00229a020
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  • 2
    Electronic Resource
    Electronic Resource
    CONSUMER EVALUATION ok THE INTER-RELATIONSHIPS BETWEEN THE SENSORY COMPONENTS OF COMMERCIAL ORANGE JUICES AND DRINKS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Fifteen orange beverages in four classes (dry formulations, frozen, canned, and bottled) were evaluated by 630 consumers for sensory characteristics. Considering preference, dry orange drink formulations compared favorably with frozen juices and sweetened canned juices and rated higher than unsweetened canned juices and one of the bottled juices. Analysis of the sensory components influencing preference revealed that sweetness and appearance had a major influence on preference with dry beverage formulations, but since these two sensory Characteristics were found to be very highly correlated (I = 0.94) only one of them, sweetness, was required to predict preference. In the case of the canned juices, sourness had the greatest influence on preference, while frozen juice preference was influenced by the product of sweetness and sourness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03434.x
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  • 3
    Electronic Resource
    Electronic Resource
    A Psychophysical-Decision Model for Sensory Difference Detection Methods (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 510 (1987), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1987.tb43525.x
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  • 4
    Electronic Resource
    Electronic Resource
    THE POWER OF SENSORY DISCRIMINATION METHODS USED IN REPLICATED DIFFERENCE AND PREFERENCE TESTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Research on the power of discrimination methods in difference and preference tests has both theoretical and practical significance. Power is important to evaluate the sensitivities of tests and determine sample size. Ennis and Bi (1998, 1999) proposed the beta-binomial distribution to model replicated difference and preference tests with inter-trial variation and analyzed in general the power of the tests. In this paper, the power of discrimination methods for replicated difference and preference tests is discussed further. The equations for calculating power for methods based on the BB model are given. Examples with tables and charts for calculating and comparing the power of the methods are also given.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00118.x
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  • 5
    Electronic Resource
    Electronic Resource
    BETA-BINOMIAL TABLES FOR REPLICATED DIFFERENCE AND PREFERENCE TESTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ennis and Bi (1998) discussed the beta-binomial (BB) model for replicated difference and preference tests. Based on the BB model, tables of the minimum number of choice responses to achieve significance at α≦ 0.05 are provided for replicated 2-AFC, Duo-Trio, 3-AFC and Triangular tests. The theory underlying the tables, how to use the tables, as well as some examples to illustrate their use are given. The tables can be used to evaluate the results of replicated difference and preference tests using forced choice methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00121.x
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  • 6
    Electronic Resource
    Electronic Resource
    A NEW APPROACH TO CATEGORY SCALES OF INTENSITY II: USE OF d’VALUES (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Using a Rank-Rating method, d’values were obtained for stimuli from a model system using 15-point, 9-point, 7-point and 5-point category scales. For an apple/grape juice system, d’values were compared for 9-point and 7-point scales. There was general agreement on d’values among the scales, except where stimuli had their scores ‘bunched’into one category: this tended to occur for the strongest and weakest stimuli for Rank-Rating and for the scales with fewer points. Bunching altered distribution variances and distorted the calculated d’values. Further study gave d’values for the discrimination of confusable stimuli, using paired-comparison and rating data, thus providing numerical measures of their relative sensitivity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00087.x
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  • 7
    Electronic Resource
    Electronic Resource
    HOW TO ESTIMATE AND USE THE VARIANCE OF d’ FROM DIFFERENCE TESTS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: d′ is an estimate of δ, a measure of the degree of sensory difference between two products, that can be obtained easily using tables, from the proportion of difference tests performed correctly. Tables of δ are available for the 2-AFC, 3-AFC, triangular and duo-trio tests. Tables for calculating the variance of d′ for these tests are provided in this paper. They can be used for comparison of d's, especially for those obtained from different difference tests. A simple procedure is described here for computing values for the variance of d′. Having obtained the variance, confidence intervals for d′ can be obtained, tests of significance for d′ can be made as well as tests of whether two or more d's are significantly different. The formula and tables for the number of judgments required for the estimation of δ are given also in this paper.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1997.tb00055.x
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  • 8
    Electronic Resource
    Electronic Resource
    MOTIVATIONS FOR PRODUCT CONSUMPTION: APPLICATION OF A PROBABILISTIC MODEL TO ADOLESCENT SMOKING (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper describes a method that can be used to investigate consumers’ reported reasons for using a particular product. This method is applied to ratings of degree of agreement with statements about reasons for product use. The method is illustrated using data on self-reported reasons for smoking among adolescents. The approach used is based on a probabilistic model of similarity (Ennis et al. 1988) and provides a display of the density of respondents’ individual motivations concurrent with their perceptions of the statements. Factor analysis and its derived factor scores provide complementary information which is used to understand the interdependence of smoking motivations with the age of respondents and their degree of smoking. The probabilistic similarity model has many applications in studying consumer motivations such as those involved in the consumption of particular food and personal care products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00139.x
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  • 9
    Electronic Resource
    Electronic Resource
    SENSORY QUALITY OF CUCUMBERS BEFORE AND AFTER BRINING (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Cucumbers were evaluated on sensory characteristics by panels of 5–6 judges before and after brining. Multiple regression analysis of the data resulting from word-anchored sensory scales revealed that only three characteristics, color, shape and seed size, influenced overall quality before brining. These characteristics separated out on a 60:27:13 basis using a 100-point scale. Texture differences between the 24 cultivars tested were not sufficient to include texture in the model before brining. Twenty cultivar-treatments were evaluated after brining on nine sensory characteristics of which color, seed size, crispness and firmness were significant. The relative importance of these characteristics was 38:27:21: 14 on a 100-point scale.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08517.x
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  • 10
    Electronic Resource
    Electronic Resource
    KCI, CaCI2, Na+ Binding, and Salt Taste of Gum Systems (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Aqueous nonionic (0.3% w/v) and ionic (0.1% and 0.3% w/v) gum systems containing NaCl, or equal weights of NaCl plus KCl, or NaCl plus CaCl, were examined. At equivalent molar concentrations of added ions, 23Na NMR transverse relaxation rates (R2, set−1) showed an increase in average Na+ mobility with the addition of K+ or Ca2+ to ionic gum systems. Correspondingly, salt taste increased with addition of KCl as determined by Decision Boundary modeling of subject identification data. Viscosity did not affect saltiness. Na+ was free to induce salt taste when K+ was bound to the gum. Enhancement of salt taste by KCl is due, in part, to competitive binding of Na+ and K+ in a system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06245.x
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