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  • 1
    Electronic Resource
    Electronic Resource
    Influence of Free Fatty Acids on Sweet Cream Butter Flavor (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: A threshold pattern for the even-numbered free fatty acids (FFA) in butter depended on chian-length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain-length increased through hexanoic and octanoic acids. Threshold values decreased from octanoic acid through dodecanoic acid as the chain-length increased. The determination of AFT values for FFA in butter allowed an estimation of the importance of fatty acids in butter flavor. Mixture threshold results obtained support the concept that flavor components interact at subthreshold concentrations. Decrease in preference was shown for butter containing suprathershold levels of total FFA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10334.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Descriptive Analysis of Whiskey Sour Formulations: Magnitude Estimation Versus a 9-Point Category Scale (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 whiskey sour samples utilized in this study were specifically formulated to create differences in sensory characteristics. The effectiveness of both the magnitude estimation and 9-point category scale methods used by a trained panel were evaluated by how well these “created differences” could be perceived. No differences were found between the methods regarding scaling mix differences. However, large differences were found in other variables tested. The use of magnitude estimation resulted in far more panelist-mix interaction, while use of the category scale resulted in more variability due to panelist and replication.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14558.x
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  • 3
    Electronic Resource
    Electronic Resource
    Preference Testing of Whiskey Sour Formulations: Magnitude Estimation Versus the 9-Point Hedonic (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Consumer preferences for different whiskey sour formulations were determined by a consumer laboratory panel and by a home panel using two different sensory techniques: the magnitude estimation procedure and the nine-point hedonic method. Use of the magnitude estimation testing procedure resulted in more statistically significant differences in preference in both the home panel and the consumer laboratory panel. Many more significant differences in preference were expressed by the home panel than by the consumer lab panel. The standard whiskey sour formula scored very well in the preference tests in comparison to the formula adjusted samples. In only two of the comparisons were the adjusted samples preferred over the standard, the 25% dilution of the standard and the 35° proof samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14559.x
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  • 4
    Electronic Resource
    Electronic Resource
    Masking of Soy Protein Flavor by Tomato Sauce (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Flavor interaction in a model system consisting of 5% (w/w) soy protein in a series of tomato sauces containing 55–100% commercial tomato paste was evaluated by six trained panelists. Intensities of the tomato flavors were found to increase with tomato concentration. The combination of the soy and tomato components resulted in the repression of the bitter, harsh and astringent tomato flavors, and significantly reduced the overall flavor and acidic intensities of the tomato component. Individual odors and flavors of the soy protein became indistinguishable in soy/tomato mixtures. There was a substantial reduction in the overall soy odor, flavor and aftertaste with the increase in tomato concentration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10184.x
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  • 5
    Electronic Resource
    Electronic Resource
    Flavor, Aroma, and Compositional Changes in Strawberry Juice Concentrate Stored at 20° C (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: Strawberry juice concentrate (68°Brix) was stored at 20°C for 0–6 days. Samples were analyzed for changes in taste, aroma and color degradation, and these changes were related to composition change. Astringent taste, musty/moldy and pungent aromas and brown color developed rapidly over 6 days. This decrease in quality was accompanied by CO2 production and a decrease in free amino acids, while reducing sugar and titratable acidity concentrations remained stable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05967.x
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  • 6
    Electronic Resource
    Electronic Resource
    Guiding and antiguiding effects in epitaxially regrown vertical-cavity surface-emitting lasers (1998)
    Woodbury, NY : American Institute of Physics (AIP)
    Applied Physics Letters 72 (1998), S. 2782-2784 
    Details
    ISSN: 1077-3118
    Source: AIP Digital Archive
    Topics: Physics
    Notes: The fabrication and optical mode characteristics of epitaxially regrown vertical-cavity surface-emitting lasers are presented. Modeling suggests that a highly resistive AlGaAs current blocking layer grown at low temperature by molecular beam epitaxy can be used to form an antiguiding structure, and antiguiding effects are observed in 10 μm diameter devices. Additional influence on the optical mode arises due to discontinuities associated with the etch and regrowth. © 1998 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.121458
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  • 7
    Electronic Resource
    Electronic Resource
    USE OF CONTRASTS FOR THE EVALUATION OF PANEL INCONSISTENCY (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The panelist by treatment interaction variation is used to investigate panel inconsistency. The approach tests for panelist outliers with different univariate response patterns to a set of treatments to determine the relative effect(s) of interaction variation sources on the detection of treatment differences. Algorithms and examples are followed by a discussion of the theoretical and practical significance of panel inconsistency and the removal of panelist outliers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00496.x
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  • 8
    Electronic Resource
    Electronic Resource
    An Examination of Hedonic Response to Tuber gibbosum and Three Other Native Oregon Truffles (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 aromas of four relatively unknown, native Oregon truffle species were hedonically rated and compared for preference by a large group of untrained subjects whose only communality was curiosity about fungi. More subjects liked the truffle aromas than disliked them, but generally, most subjects were indifferent or undecided over the novel truffle aromas. Male and female subjects responded differently to the truffle aromas: most males liked the aromas, while most females were indifferent or did not like them. For individuals who liked the truffle aromas, no significant difference in hedonic scoring was found between male and female populations. However, for those subjects that disliked the truffle aromas, females rated three of the four significantly less desireable than did males.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14069.x
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  • 9
    Electronic Resource
    Electronic Resource
    Method Development for Assessing the Complete Process of Crumbling Cheese Using Hand Evaluation (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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: : Cheese sensory evaluation was conducted by trained panelists (n= 8) on 4 commercial cheese samples (feta, Monterey Jack, 2 brands of Queso Fresco) in duplicate. Fifteen descriptors, capturing the entire process of crumbling cheese, were tested. Degree of crumbliness was defined as the ease by which the sample breaks apart during manipulation by rolling the sample using replicated circular movements, with the thumb, forefinger, and middle finger, 5 times. Using principal component analysis, 4 components were extracted and moistness, crumbliness, color, cohesiveness, irregularity, and oiliness were the main descriptors differentiating the samples. Panelists' performances were not significantly different (P≤ 0.05), and each subject used the method consistently for crumbliness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb06352.x
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  • 10
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    Guiding and antiguiding effects in epitaxially regrown vertical-cavity surface-emitting lasers (1998)
    American Institute of Physics
    Details
    Publication Date: 1998-06-01
    Print ISSN: 0003-6951
    Electronic ISSN: 1077-3118
    Topics: Physics
    Published by American Institute of Physics
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