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  • 1
    Electronic Resource
    Electronic Resource
    Sensory and Compositional Relationships Between Commercial Cheddar-flavored Enzyme-modified Cheeses and Natural Cheddar (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: : The odor and flavor characteristics of 15 commercial Cheddar-flavored enzyme-modified cheeses (EMC) and 3 natural Cheddar cheeses were determined and compared using descriptive sensory analysis. These sensory characteristics of Cheddar EMC were significantly different from those defined for natural Cheddar cheeses. EMC provided a range of “vomit,”“bitter,”“astringent,”“chemical,” and “eggy/sulphur” flavors, whereas the natural Cheddar cheeses were characterized by “sweet,”“caramel,”“creamy,”“nutty,” and “buttery” flavors. Relationships between the composition of EMC and their sensory attributes showed significant correlation. The flavor attributes “pungent,”“vomit,”“astringent,” and “eggy/sulphur” were strongly related to a high fat content and low pH. These relationships were discussed and compared to those observed for natural Cheddar cheeses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb09421.x
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  • 2
    Electronic Resource
    Electronic Resource
    Carbonyl-initiated cyclization of tetraalkylstannanes
    Amsterdam : Elsevier
    Tetrahedron Letters 30 (1989), S. 1473-1476 
    Details
    ISSN: 0040-4039
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/S0040-4039(00)99494-2
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  • 3
    Electronic Resource
    Electronic Resource
    Market-oriented methodologies to optimise consumer acceptability of Cheddar-type cheeses (1999)
    Bradford : Emerald
    British food journal 101 (1999), S. 301-317 
    Details
    ISSN: 0007-070X
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The formulation and marketing of new food products are very complex and there are many interacting influences on consumer acceptance, e.g. the person, the food product and the environment. Market analysis and sensory analysis were used to determine consumer preferences for Cheddar-type cheeses. Consumers' attitudes, perceptions and purchase behaviour were investigated by means of a structured questionnaire. Eight Cheddar-type cheeses were objectively assessed by a trained panel using descriptive sensory profiling, and, in parallel, were hedonically rated by 100 "naïve" consumers. Preference mapping was used to illustrate the subjective sensory data before the "naïve" consumers were segmented into homogeneous groups using hierarchical cluster analysis. Five focus groups, representing different socio-economic categories, investigated in-depth influences on preferences and purchase behaviour. Cheddar-type cheese was the most frequently purchased and preferred cheese, and taste was the most important attribute influencing the purchase decision. Consumers preferred a premium cheese described as "creamy" and "mouthcoating" and least liked a reduced-fat cheese described as "rancid" and "rubbery". The focus groups helped explain issues that arose in both the questionnaire and sensory analysis. This study showed that a combination of market and sensory analysis gave a more valuable explanation of consumer acceptance of Cheddar-type cheese than either method could on its own. However, relationships were determined by observation rather than mathematically and therefore this integration must be further developed in order to build a predictive model for this product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/EUM0000000004561
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  • 4
    Electronic Resource
    Electronic Resource
    DEVELOPMENT AND LEARNING PROCESS OF A SENSORY VOCABULARY FOR THE ODOR EVALUATION OF SELECTED DISTILLED BEVERAGES USING DESCRIPTIVE ANALYSIS (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The aim of this work was to develop a vocabulary to describe the odors of selected distilled beverages in 12 panel hours, by monitoring the performance of each assessor and of the panel throughout vocabulary development. Sixteen assessors initially produced a vocabulary of 30 odor terms during group discussion. This list was modified to 20 attributes, and panel agreement on its definition was monitored, over three sessions of descriptive analyses of eight samples which could represent the diversity of odors to be encountered in future use of the vocabulary. The data from each descriptive analysis was analyzed by Principal Component Analysis, Analysis of Variance, Spearman correlation and Kendall W Test. Results obtained after each descriptive analysis were shown to the assessors and discussed. Results obtained over the three sessions showed sufficient improvement in the assessor's performance to deem the panel competent for descriptive analysis of the distilled beverages studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00311.x
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  • 5
    Electronic Resource
    Electronic Resource
    COMPARISONS OF VOLATILE COMPOUNDS RELEASED DURING CONSUMPTION OF A COMPLEX FOOD BY DIFFERENT ASSESSORS WITH EXPRESSIONS OF PERCEIVED FLAVOR DETERMINED BY FREE CHOICE PROFILING (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: Comparisons of volatile compounds released during consumption by different assessors with individual differences in the assessors’chewing patterns, saliva production rates and ultimately their expressions of perceived flavor have received little research attention to date, although such comparisons are fundamental to the understanding of flavor. To address this, eight untrained assessors were chosen and each consumed six Cheddar cheeses during Buccal Headspace Analysis of the volatile compounds released, while in parallel measures of each assessor's mastication behavior using Electromyography, their stimulated saliva production during consumption and their sensory perceptions of the cheeses flavor during Free Choice Profiling were determined. Relationships between the volatile compounds released and the sensory and physiological measures were investigated using Principal Components Analysis, Generalised Procrustes Analysis and Partial Least Squares regression. It was found that although there were differences between assessors’mastication behavior and saliva production rates, the assessors’individual volatile profiles obtained by Buccal Headspace Analysis were similar for each cheese examined. Also, Partial Least Squares was successful in predicting the most important flavor differences between cheeses from the volatile compounds released during their consumption by different assessors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00099.x
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