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  • Articles  (282)
  • Blackwell Publishing Ltd
  • MDPI Publishing
  • PANGAEA
  • 1995-1999  (282)
  • Computer Science  (152)
  • Chemistry and Pharmacology  (130)
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  • Articles  (282)
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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Currently no standard testing methods exist for finished products eliciting oral heat. In this study, descriptive sensory analysis was used to investigate the effects of rinsing and interstimulus time on measurements of capsaicin heat in tomato-based salsa at three oral locations (tongue, oral cavity, throat). Seven samples were tested daily with variations in intervals between stimuli (30 s, 1, 2, 4, 8, and 16 min) and with or without rinsing (crackers and water). Rinsing significantly increased repeatability and increased the rate of heat decay across all loci. An exponential heat decay was observed. Tongue heat was significantly higher than oral cavity and throat burn, and slight sensitization and desensitization occurred with short and long interstimulus times, respectively. This study showed that seven samples of medium-heat salsa could be tested daily with at least 16 min between samples and liberal rinsing with crackers and water.
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The present study examined the effect of two different processing technologies in the manufacture of a ewe's-milk cheese. Two batches were manufactured, one from raw milk, the other from pasteurized milk. A starter culture consisting of Lactococcus lactis subsp. lactis var. diacetylactis and Lactobacillus casei subsp. casei was added to both batches. Descriptive analysis of the sensory characteristics was carried out for the two cheese batches at two different ripening times (90 and 180 days).Statistical analysis revealed differences both between the two batches and between the ripening times considered. The cheeses made from the raw milk were firmer, with a more characteristic odor, taste, and aftertaste. The cheeses made from the pasteurized milk were creamier with a sweeter odor and taste and a more bitter aftertaste. Irrespective of the cheese batch, at 180 days all the cheese samples were firmer and grainier with a more characteristic taste and aftertaste as well as a spicier taste and aftertaste.
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    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 new modeling method of time-intensity curves by utilizing the simple shape of a trapezoid. Using a computerized procedure, time-intensity data were collected from panelists evaluating sensory attributes of ice creams. The method was based on the extraction of four values on the time axis, corresponding to 5 and 90% of the maximum intensity value, both in the increasing and decreasing phases of the curve. These intensity levels were chosen because they permitted to rub out some artifacts for intensities close to zero and in the maximum intensity plateau region. Kinetic parameters (duration and rate of the increasing and decreasing phases of the sensation, duration of the maximum intensity) were calculated from the coordinates of the trapezoid, allowing to differentiate ice creams. They were found to bring complementary information in comparison with traditional intensity scaling. In the present paper, the fat content was identified as modifier of the maximum fruitiness intensity of ice creams and of the kinetic of flavor release.
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    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.
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    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.
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper describes an initial but fundamental attempt to lay some groundwork for a fuzzy-set-based paradigm for sensory analysis and to demonstrate how fuzzy set and neural network techniques may lead to a natural way for sensory data interpretation. Sensory scales are described as fuzzy sets, sensory attributes as fuzzy variables, and sensory responses as sample membership grades. Multi-judge responses are formulated as a fuzzy membership vector or fuzzy histogram of response, which gives an overall panel response free of the unverifiable assumptions implied in conventional approaches. Neural networks are used to provide an effective tool for modeling and analysis of sensory responses in their naturally fuzzy and complex forms. A maximum method of defuzzification is proposed to give a crisp grade of the majority opinion. Two applications in meat quality evaluation are used to demonstrate the use of the paradigm and procedure. It is hoped that this work will bring up some new ideas and generate interest in research on application of fuzzy sets and neural networks in sensory analysis.
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A statistical method for analyzing sensory profiling data obtained by means of fixed vocabulary or free choice profiling is discussed. The most interesting feature of this method is that it involves only simple statistical treatment and can therefore be performed using standard software packages. The outcomes of this method are compared to those of Generalized Procrustes Analysis on the basis of two data sets obtained, respectively, by means of fixed vocabulary and free choice profiling. A significance test is also discussed in order to assess whether the overall configuration of the products is meaningful. This significance test is based upon a simulation study involving the permutation procedure.
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Monadic (one sample served at a time, and all attributes rated for that sample) and simultaneous multiple (4 samples served together, and attributes rated one at a time across samples) presentation and evaluation procedures were compared in terms of descriptive profile generated, panel performance (ability to discriminate, reproducibility, concept alignment) and session duration, in a descriptive analysis of 9 milk chocolate samples by a panel of 18 trained judges. The sensory profiles obtained with the two presentation modes were very similar (as assessed by spider web and principal component plots). Time-wise, the simultaneous presentation procedure took significantly longer to complete (p〈0.001). Judges discriminated slightly better and were more reproducible with the simultaneous presentation mode, but quality of concept alignment did not differ between the two procedures. We conclude each method has its advantages and limitations, and choice of presentation procedure should be based on the type of descriptive analysis carried out and the time frame available.
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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, Cubero et al. (1995) investigated interstimulus delays of up to 1 min. for the same-different test, using a citrus flavored beverage as a medium. The present study extended this research by increasing the interstimulus delays up to 1 day. For judges unfamiliar with the stimuli, performance deteriorated as the time interval increased. For judges more familiar with the stimuli, performance deteriorated but not as much. The results were compatible with Cubero et al.'s hypothesis that different types of memory trace for the first (standard) stimulus were utilized for comparison with the second (comparison) stimulus.
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  • 11
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pork patties from Musculus semimembranosus, were utilized by a sensory panel to develop a descriptive vocabulary for the sensory profiling of warmed-over flavor. Patties were derived from the meat of nonstressed and stressed animals and were stored at 4C for up to 5 days. An initial list containing 45 descriptive terms developed from the literature and a preliminary sample evaluation was presented to the panel. This list was modified over a 7 session period to 16 terms each with a corresponding reference material. Selection criteria were that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. Criteria fulfillment was determined via representative sample and reference assessment, panel discussions and interpretation of Principal Component Analysis. During vocabulary development the panel showed dynamic changes in their use of the sensory vocabulary. Discriminative abilities were found to increase over the early sessions and appeared to stabilize in the final two sessions.
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  • 12
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
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  • 13
    Electronic Resource
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Panelists with computer experience (n = 24) and without (n = 26) rated three foods representing liked, neutral and disliked categories using a 9-point hedonic scale on computer and paper ballots. In paired t-test results between computer and ballot ratings, no differences were found in overall acceptance, flavor and appearance attributes. Regression analysis indicated a significant (p〈0.01) linear relationship between computer and paper ballot ratings. Computer ballot ratings for overall acceptance were comparable to paper ballot ratings in a consumer sensory evaluation test. Slight differences in overall acceptance were found between computer and paper ballot responses from panelists with and without computer experience. GLM indicated the group without computer experience rated overall acceptance and flavor attributes for cereal, and appearance and flavor attributes for potato chips significantly higher (p〈0.05) than panelists with computer experience.
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  • 14
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Hand evaluation and mouth evaluation were compared for texture of cheese. Panelists (n = 11) identified seven mouth terms and five hand terms and developed definitions and standard procedures for evaluation during the course of training. The terms were used to evaluate texture properties of fourteen different types of natural and processed full fat and reduced fat cheeses. Hand and mouth evaluation were able to discriminate cheese texture (P≦0.05). Principal component analysis of data revealed that hand and mouth evaluation differentiated the cheeses in a similar manner. Correlation analysis, factor analysis, and canonical analysis revealed that mouth and hand terms were highly correlated (P≦0.05). Either hand or mouth evaluation can be used to discriminate cheese texture.
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  • 15
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three groups of ten naive assessors were recruited to perform an odor profiling of 10 orange juices using 8 odor descriptors. These panels differed on the way they learned each descriptor. Group 1R learned to match one descriptor with one external standard; group 3R learned to associate one descriptor with 3 external standards; group OR defined by itself the 8 descriptors from a set of orange juices. Results showed that the use of one standard per descriptor seemed to be only efficient when the standard was typical of the odor perception in the orange juices. Learning one odor concept with 3 standards led to redundant use of discriminant descriptors and failed on the agreement among assessors. Finally, group OR was a discriminant as well a homogenous panel.
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  • 16
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    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
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  • 17
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ewes milk cheeses have a special taste and flavor, very different from that of cheeses made from cows milk. A new descriptive and discriminative language and the corresponding set of standard references for evaluating the main sensory characteristics of ewes cheeses were developed. Two multivariate statistical procedures, Stepwise Discriminant Analysis (SDA) and Principal Component Analysis (PCA) were applied during the development and selection of the sensory attributes.The list of terms and references selected should help researchers elucidate the factors influencing typical odor, flavor and texture development in these cheese varieties, and improve sensory quality in cheese factories. The aim of the present study was the development of a preliminary lexicon and standard references for ewes milk cheeses. To achieve this goal a statistical method has been proposed to select the most adequate ewes milk cheese sensory terms.
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  • 18
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to compare the differences in aroma of cooked rice samples. The rice aroma of four popular rice varieties in Taiwan (TC 189, TNu 70, TNu 67 and TC Sen 10) at different temperatures (18C, 25C and 60C) were analyzed by GC-MS system (using headspace capture collection) and evaluated by trained and naive panels. The GC-MS results indicated that the composition of the volatile components of rice was complicated and no single volatile compound contributed to the characteristics of rice aroma. Fourteen attributes were developed using modified quantitative descriptive analysis and evaluated with line scaling method. The 60C samples were higher in hot-steam-bread aroma, corn aroma, corn-leaf aroma and brown-rice aroma, while the 18C samples were higher in cold-steam-bread aroma and fermented-sour aroma. Compared to the other varieties, the TC Sen 10 was uniquely higher in plastic aroma, sulfur aroma and gasoline aroma. As expected, hedonic results showed that naive panelists preferred the overall aroma perception of the 60C samples. The relationship between the volatile compounds and descriptive attributes is discussed.
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  • 19
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study's objective was to study how much the salt (NaCl) content of cooked sausage can be reduced without violating the perceived taste pleasantness. The 34 assessors evaluated seven cooked sausages made with added salt concentrations of 1.05; 1.20; 1.35; 1.50; 1.65; 1.80 and 1.95%. A relative-to-standard scale was used for rating the saltiness and taste pleasantness. The saltiness and pleasantness intensity of different salt concentrations was rated against a reference sausage, which contained 1.5% added salt. A reference sample was also hidden among the samples. The assessors were able to rank sausages based on the saltiness into the right order. Based on taste pleasantness, there was no significant difference between the sausages made with 1.35; 1.50; 1.65; 1.80 or 1.95% added salt (p〉0.05). Several differences were, however, detected among the saltiness levels. The results of this study suggest that it might be possible to reduce the salt content of cooked sausage to 1.35% added salt.
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  • 20
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of product information on responses to frankfurter sausages and chocolate bars were studied by comparing sensory and hedonic ratings in two conditions: blind tasting and tasting with information present. Furthermore, the effect of information alone was investigated by having the subjects rate the expected sensory and hedonic intensities of the products on the basis of packages with different claims. Three groups of subjects were tested by giving them different information: The basic group (no added claims, n=31), the reduced-fat group (products claimed to have reduced-fat, n=29) and the flavorful group (products claimed to have full meat/chocolate flavor, n=31). Product information increased the rated pleasantness of the frankfurter in all three information groups compared to the blind ratings. The information did not affect the pleasantness of the chocolate bars. The expected attribute intensities of the frankfurters and chocolates were rated lower by the reduced-fat group than by the other groups. Overall, the effect of product information was more clearly seen in ratings of sensory attributes than in pleasantness ratings.
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  • 21
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Studies of the repeatability and the homogeneity of expert panel scores in sensory profiling show that lasting and reliable evaluations of food products are difficult to obtain: strong inter- and intra-individual differences are commonly observed. Our hypothesis is that this variability is due to quantification methods that consist of asking panelists to furnish quantitative values (by attributing a numerical point to perceived intensity) and that using natural language in the form of verbal judgements in a hierarchical tree would allow improving the reliability of sensory evaluations. This hypothesis was tested by comparing a numerical value scale and a specific hierarchical semantic scale that subjects devised themselves prior to the experiment. The products (chocolate dessert creams) were evaluated using each of the two methods. The results show that the capacity to discriminate between products is better when verbal judgements are used. We discuss the advantages of hierarchical semantic scales for sensory profiling.
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  • 22
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thirty Burgundy Pinot noir wines were evaluated by quantitative descriptive profile by nose (BN) and by mouth (BM) separately, by a trained panel composed of 12 judges. A specific vocabulary of 20 terms was developed. Sensory results were analyzed and compared by univariate and multivariate statistical techniques. Principal component analyses of the mean ratings BN and BM were fairly comparable regarding correlation among variables and the position of the wines. However, five sensory characteristics seem to be more intensely perceived BM, against 6 BN. Panel discrimination of the wines and panel repeatability in the measure were found to be slightly better BN than BM. A further canonical discriminant analysis on the data confirmed that panelists could well differentiate groups of wines from the same winemaker, probably corresponding to different style of winemaking.
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  • 23
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
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  • 24
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    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
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  • 25
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    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
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  • 26
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 3-AFC discrimination tests between‘threshold’concentration NaCl solutions and purified water stimuli were performed using a variety of interstimulus rinsing regimes to test predictions of test sensitivity based on the Sequential Sensitivity Analysis model. Superior performance on triads with NaCl as the‘odd’stimulus, over triads with water as the‘odd’stimulus, confirmed earlier research. It was possible, using SSA predictions, to find the right combination of rinses, to arrange for either set of triads to elicit strongly superior performance from judges. This manipulation was predicted by SSA but not by an unequal variance Thurstonian model. Failure of some SSA predictions highlighted the notion of stimulus enhancement by adaptation, leading to a modification of the model. Such manipulation of interstimulus rinses could form the basis for increasing or decreasing test sensitivity.
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  • 27
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    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A visual profile panel (27 assessors) was developed for the evaluation of color and appearance properties of chilled dairy dessert gel products based on the Quantitative Descriptive Analysis (QDA) method (Stone et al. 1974). In the terminology development stage of the training procedure, assessors agreed on 29 visual cues to be used in the evaluation of chilled dairy desserts. Further training were based on these cues. Panel performance was analyzed using principal component analysis (PCA) and generalized Procrustes analysis (GPA). The panel exhibited good consensus over most of the color and appearance attributes with better agreement in attributes related to visual texture and flavor over color, gloss and opacity attributes. Assessors also displayed the ability to visually evaluate and discriminate between samples without the need to taste, smell nor touch.
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  • 28
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    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Influence of strain association, temperature, pH and storage on the sensory properties of low fat stirred yogurt was studied through a factorial design including three associations of thermophilic lactic acid bacteria (one Lactobacillus delbrueckii subsp. bulgaricus, one ropy and one nonropy Streptococcus thermophilus strains), three incubation temperatures (39C, 42C and 45C), two final fermentation pH (4.4 and 4.8) and two storage times (7 and 21 days). The 36 formulated yogurts were assessed by Quantitative Descriptive Analysis and by instrumental measurements: apparent viscosity (modified funnel of Posthumus), lactate and pH. Texture perceptions and acid taste, rather than other flavor properties, gave the best discrimination between samples according to strain association, temperature and final pH. Significant two-factor interaction displayed the concomitant influence of strain association and temperature on the sample texture properties. Instrumental parameters correlated best with thickness and acid taste (pH and lactate) and mouthcoating (apparent viscosity).
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    Journal of sensory studies 14 (1999), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fourteen samples of instant cocoa drinks with different compositions of main ingredients (cocoa, milk, sugar) and stabilizer content were evaluated by a trained sensory panel. Fifteen sensory attributes concerning appearance, odor, texture and flavor were evaluated with focus on the complex term mouthfeel. The sensory properties of the cocoa drinks were related to measured physical, chemical and rheological properties by means of Partial Least Squares Regression. A high positive covariation was revealed between sensory and rheological measured viscosity properties. Mouthfeel in cocoa drinks was found to depend on both viscosity and flavor properties. These findings suggest that in addition to the prevailing ISO definition of mouthfeel, which is limited to a description of tactile characteristics, interaction with flavor may be included. Both stabilizer and main ingredients were shown to have distinct effects on the sensory properties. A consumer test showed a negative correlation between mouthfeel and consumer preference, within the range of cocoa drinks studied.
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    Journal of sensory studies 14 (1999), S. 0 
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    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to observe the impact of a perceptible difference in the liking of milk on consumption of the milk in both laboratory and cafeteria settings. We produced milk with no flavor defects and milk with a light oxidized flavor. The defect-free milk scored about 1 point higher than the off-flavored milk on a 9-point hedonic scale. We placed the same two milk products in the milk dispenser in a dormitory cafeteria for a total of 32 dinner meals and measured the amount of milk consumed. A subset of subjects from the cafeteria population also consumed the milks in a laboratory consumption test. In a second laboratory consumption test a different group of subjects consumed the two milks. The liking difference had no impact on consumption in the dormitory food service setting and either no impact or a small impact on consumption in a laboratory setting.
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    Journal of sensory studies 13 (1998), S. 0 
    ISSN: 1745-459X
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    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.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In a recent paper Moskowitz (1996) refuted the notion that consumers are incapable of validly rating the sensory aspects of products. An analysis of this paper reveals that references are not presented to support his introduction, there is lack of experimental detail, parameters to compare panels were questionable, the degree of expertise of the expert panel is put to doubt and the model proposed to relate data between panels was not compared to existing models.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mayonnaise is microbiologically stable, thus its shelf-life is determined by the change in its sensory properties, mainly flavor changes due to oxidative rancidity of its main component, oil. The effect of storage temperature, fat content and type of package on the shelf-life of a commercial mayonnaise was studied. Sensory descriptors with corresponding references are presented. The sensory descriptors which varied with storage time were: total aroma, and for flavor: egg, oily and oxidized. Rate of oxidized flavor change was greater in whole fat than in low fat mayonnaise. For 10 cm3 pouches, package related flavors were developed during storage. Shelf-life ± confidence interval for whole fat mayonnaise was 184 ± 18, 24 ± 9 and 20 ± 5 days at 20, 35 and 45C, respectively. Development of oxidized flavor followed a zero order reaction rate, activation energy was 15 kcal/mol.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A traditional approach to intensity scaling, using ratings on a 9-point category scale was compared to a method that combined elements of ranking called Rank-Rating. The latter method forced judges to retaste stimuli whose tastes they had forgotten and accordingly reduced discrimination errors, thus increasing ability to discriminate.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relative importance of visual and tactile cues in consumer assessments of‘Royal Gala’apple ripeness were studied in relation to commercial maturity indices which included background color, blush, weight and skin greasiness. Apples were evaluated by consumers under 3 sensory conditions to isolate their use of visual and tactile cues. Individual fruit were harvested to provide apples which independently varied in background color, blush and weight. Visual cues of skin color were found to be greater drivers of perceived apple ripeness than tactile cues of skin greasiness and apple firmness. Amongst the visual cues tested, the hue of the background color had the greatest impact on consumer judgments of‘Royal Gala’apple ripeness. Consumer's ideal‘Royal Gala’apple ripeness was achieved with a background color between chip levels 5 and 8, blush coverage between 33-66% and weighing between 130-142 g.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A comparison of hedonic scales and just-about-right (JAR) scales is needed because data in previous studies using JAR scales suggest that predicted optimum levels of ingredients often are not the same as the levels in products that currently are sold successfully. Thus, in this research, consumers tested lemonade varying in sugar concentration from 6% to 14%, using (1) a JAR scale formed by boxes or a line and (2) a hedonic box-type scale. Predicted “optimum” levels of sweetness for the lemonade and differences in liking for the formulations were determined. The JAR line and box scales gave similar predicted optimal results (9.2% and 9.4% sucrose, respectively), which were significantly lower than the hedonic scale results (10.3% sucrose). In a preference test, consumers significantly preferred the 10.3% sugar lemonade over the 9.3% concentration, indicating that, based on paired preference testing, the hedonic scale resulted in better prediction of optimal sweetness than the JAR scale.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The ABX test or matching-to-sample is a discrimination procedure involving presentation of both test and control items, and then presentation of one of the two items as a blind sample. The third (blind sample) must then be identified correctly to match it to the one correct alternative from the inspection phase. We hypothesized that the ABX test might have an advantage over other discrimination methods due to a warm-up effect arising from the inspection phase containing both test and control items. Furthermore, the ABX test might prove generally useful like the triangle test since it can be used when there is no specified attribute to be discriminated. The ABX test was compared to several other discrimination procedures. No advantage was observed in a variety of stimuli varying in complexity and in the difficulty of the discrimination.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The feed-back procedure consists of informing assessors of the quality of their response (correct or incorrect) after each triangle test. This procedure showed a contrasted effect according to assessors’detection abilities. A decrease in performance was observed for assessors who had low detection abilities whereas a slight increase was observed for assessors who had higher detection abilities. When the feed-back procedure is followed by a comparison by tasting of the two products, the increase in performance from the beginning to the end of the session is larger than that of both feed-back and control (no information) groups. We suggest that information inference from previous tests, which allows assessors to perform better at subsequent tests, is facilitated by the presence of a double information (feed-back and product comparison). This effect might be due to an attentional process allowing assessors to focus their attention on the difference between the two products. An attempt was made to model learning effect by variation of attentional weights.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Binomial tests are commonly used in sensory difference and preference testing under the assumptions that choices are independent and choice probabilities do not vary from trial to trial. This paper addresses violations of the latter assumption (often referred to as overdispersion) and accounts for variation in inter-trial choice probabilities following the Beta distribution. Such variation could arise as a result of differences in test substrate from trial to trial, differences in sensory acuity among subjects or the existence of latent preference segments. In fact, it is likely that overdispersion occurs ubiquitously in product testing. Using the Binomial model for data in which there is inter-trial variation may lead to seriously misleading conclusions from a sensory difference or preference test. A simulation study in this paper based on product testing experience showed that when using a Binomial model for overdispersed Binomial data, Type I error may be 0.44 for a Binomial test specification corresponding to a level of 0.05. Underestimation of Type I error using the Binomial model may seriously undermine legal claims of product superiority in situations where overdispersion occurs. The Beta-Binomial (BB) model, an extension of the Binomial distribution, was developed to fit overdispersed Binomial data. Procedures for estimating and testing the parameters as well as testing for goodness of fit are discussed. Procedures for determining sample size and for calculating estimate precision and test power based on the BB model are given. Numerical examples and simulation results are also given in the paper. The BB model should improve the validity of sensory difference and preference testing.
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  • 43
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    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.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In this work verbal descriptors generated by consumers in the form of a semantic differential were used to study the handle of ladies’hosiery. Two sets of opaque and one set of sheer tights were evaluated. Filaments of varying linear densities classified as‘micro’, 'semi-micro’and‘conventional’were used in the construction of the opaque tights. In the case of the sheers, flat and textured yarns constructed from both micro and semi-microfilaments were used.Handle (or Hand) was evaluated by a panel of 50 female consumers and these assessments compared to a consumer determined ideal for each type of hosiery. In the case of the opaque tights there was a marked preference for those constructed from micro or semi-microfilaments. Sheer tights constructed from microfilaments were most preferred with the use of flat or textured yarn having no measurable effect. With regard to semi-microfilaments texturing had a deleterious effect.The results of the study showed the unique handle characteristics of each set of tights relative to the attributes in the grid and highlights those characteristics which could be modified to improve overall handle.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three data collection procedures, sorting and two forms of projective mapping (PM), were compared for ease-of-use and the ability to produce meaningful spatial maps when analyzed using Multidimensional Scaling (MDS), Generalized Procrustes Analysis (GPA) or Coordinate Averaging (CA). Eighteen commercially available snack bars were evaluated for similarity-of-use by two panels of 24. MDS of the sorting data and Procrustes analyses of PM data collected on unlabeled axis grouped the bars according to function and provided a meaningful spatial relationship in one dimension. However, MDS analysis of these PM data grouped the bars by similarity-of-use and provided a meaningful spatial interpretation in two dimensions. The CA analysis was not effective in separating the bars by similarity-of-use but did provide an indication of liking. A comparison of spatial configurations using RV coefficients showed moderate correlations between the methods. A panelist survey showed no significant differences in the ease-of-use, task interest or level-of-satisfaction with the final arrangement between the sorting and the PM data collection methods, but panelists did find it easier to change their minds using the PM procedure.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A descriptive training program involves the development of standardized practices or a common frame of reference. This paper reviews concepts and procedures on developing a qualitative frame of reference (i.e., the development of a common lexicon, language), and discusses the different alternatives for quantitative frames of reference. Different quantitative frames of reference can be established depending on the philosophy chosen to rate attribute intensities. The three philosophies presented in this manuscript are the universal, product specific and attribute specific scaling approaches. The advantages, disadvantages and uses of each of these techniques are discussed. A well trained panel has sound common qualitative and quantitative frames of reference used in product evaluations. A low panel variability is obtained when both frames of reference are successfully implemented and used.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Texture relationships were studied using both sensory and instrumental texture profile analysis (TPA) techniques to evaluate twenty-one food samples from a wide variety of foods. High linear correlations were found between sensory and instrumental TPA parameters for hardness (r = 0.76) and springiness (r = 0.83). No significant correlations were found between sensory and instrumental TPA parameters for cohesiveness and chewiness. Logarithmic transformations of data improved correlations between sensory attributes and their instrumental corollaries. The correlation between sensory hardness and the logarithm of instrumental hardness was improved to r=0.96. The correlation between the logarithm of both sensory and instrumental springiness was improved to r=0.86. The correlation between the logarithms of both sensory and instrumental chewiness was improved to r=0.54, which was significant at P〈0.05.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Idiazábal cheese is an uncooked pressed cheese, with Appellation of Origin, elaborated with raw ewes’milk. The seasonal characteristic of the Idiazábal cheese, together with other factors such as physical, chemical and microbiological features of the milk, as well as climatic and geographic conditions, can have an influence upon the sensory properties of cheese. The wide acceptance of ewes’milk cheese in Spain and the fact that no sensory characterization studies have been developed for the Idiazábal cheese led to the realization of the present work, that aims at characterization of the cheese from a sensory standpoint and at describing its degree of homogeneity taking into account factors such as the month and cheese factory of elaboration. After carrying out the Quantitative Descriptive Analysis, which included 22 descriptors, and through a jury of specialists, factor analysis enabled us to classify Idiazábal cheese as a slightly pungent cheese in odor, flavor and aftertaste, with its own characteristic flavor and a firm, moderately grainy texture. Nonetheless, a significant degree of heterogeneity was observed among the samples.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The Aromascan A32S, an “electronic nose”, was evaluated for its performance under conditions of total humidity control. Initially, it was shown that the very high concentration of water vapor in the headspace above a variety of food products used for this study, in comparison with the concentration of their aroma compounds, completely determined the response of the instrument's sensors. Differentiation between the food aromas was impossible. Only when the concentration of a nonaqueous analyte was increased to approximately the water vapor concentration was perfect distinction achieved between air samples with and without analyte. It was obvious that the instrument in its original form would not be capable of distinguishing subtle aroma differences as are encountered within one type of product in quality assurance, storage trials, taint studies etc. However, significant modification of the original version of the instrument and of the sample presentation procedure improved its performance. Now it was possible to distinguish in certain cases, not only between water vapor and food aromas, but also between different samples of the same types of dairy products. These tests were complemented by sensory evaluation by untrained panels. In this form, the Aromascan A32S offers a new vista for successful and reliable application in the food area.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A linguistic format for sensory assessment of foods as well as computational methods to analyze taste panel opinions have been developed within the framework of fuzzy set theory. The methodology is demonstrated via sensory analysis of roasted peanuts. Sensory analysis was represented as linguistic values and associated truth values for attributes such as roast flavor, bitterness and overall quality. This format allowed panelists to describe and discriminate different roast characteristics. Replicate analyses of the same sample were reasonably consistent. The linguistic information was simple yet rich in meaning and could be used to make inferences for quality and process control. Yager's ordered weighted median aggregation operator was used to estimate the expected linguistic values for aroma, flavor, bitterness, sweetness, color and overall quality.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A sensory threshold can be defined generally as a stimulus intensity that produces a response in half of the trials. The definition of the population threshold is discussed. Five main classical statistical procedures for estimating thresholds are reviewed. They are the probit, the logistic, the Spearman-Karber, the moving average and the up-and-down procedures. Some new developments in statistical methods for estimating thresholds are outlined. The newly developed methods include the generalized probit and logistic models, the model based on the Beta-Binomial distribution, the trimmed Spearman-Karber method, the kernel method and the sigmoidally constrained maximum likelihood estimation method. The authors propose a new procedure based on the Beta-Binomial distribution for estimating population threshold.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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).
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    Journal of sensory studies 13 (1998), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: One objective of this study was to compare taste test ratings with amounts consumed and postconsumption ratings made as iced teas of different strengths were repeatedly consumed. The second objective was to determine whether sensory specific satiety could be used as a rapid indicator of long term acceptability of the teas. Subjects first rated their liking of and the flavor intensity of several samples of lemon flavored iced tea. Two tea concentrations were selected from this test to represent distinctly different flavor intensities. Taste test liking ratings of the strong concentration were higher than those of the weak concentration. Subjects consumed either the strong or the weak iced tea ad lib on 20 different afternoons over a 2-month period and rated their liking of the tea after each session. We measured the amount of tea consumed each time. On repeated consumption the subjects liked the weaker tea better than the stronger tea. Subjects consumed about the same amount of each tea. A different group of 15 subjects participated in a sensory specific satiety study of the same two teas. Those subjects drank more of the weak tea than the strong tea.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper discusses the relation for soaps between sensory attributes and both liking and image attributes. A clear relation emerges between sensory attribute level and liking, but no clear relation emerges between sensory attributes and image attributes. There are two possible conclusions to be drawn from these results. One conclusion is that consumers can validly assign ratings to the image attribute of a soap, but that there is no way to trace this image rating back to sensory inputs. This conclusion suggests that more research is needed to understand the meaning of image attributes. The second conclusion is that consumers cannot validly rate the image attributes of a soap, even though they can complete the questionnaire. This second conclusion implies that consumers can validly rate some attributes (e.g., sensory, liking), but not others (e.g., image), and that it may be misleading to collect and attempt to analyze image ratings for health and beauty aids products.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Same-different, duo-trio and triangle discrimination methods were compared using vanilla flavored yogurt with and without added sugar as the medium. Two experiments were performed, one in controlled laboratory conditions and the other in conditions approximating more to consumer testing. A modification of the same-different test had greater power than the duo-trio of triangle tests. At higher sugar concentrations, d’values for the three methods were equivalent. Yet, at lower sugar concentrations, the same-different d’tended to be higher. The results are discussed in terms of Sequential Sensitivity Analysis, memory effects and changes between β and criteria.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Time-Intensity (T-I) and Gustatory Reaction Time (GRT) methodologies were used to study the relative sweetness of sucrose and fructose at 25C. Eleven panelists evaluated nine concentrations (5 to 45%, w/v) of sucrose and fructose by T-I and seven parameters were determined. Higher values were obtained for fructose at 25, 30 and 35% for Maximum Intensity; at 35, 40 and 45% for the Area Under the Curve; at 40 and 45% for Time to decline the Intensity to half of its maximum value and at 45% for Rate of Increase. Ten subjects evaluated seven concentrations (3 to 15%, w/v) of sucrose and fructose by the GRT procedure. Fructose had shorter GRT than sucrose at 3 and 4.5%. Thus, fructose at 25, 30 and 35%, has a more intense and at 40% more persistent sweetness than sucrose and is detected earlier than sucrose at concentrations near gustatory threshold.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper reports the effect of consumer involvement on overall acceptance of frozen peas used in green salad and the effect of consumer involvement on the consumer's ability to perceive variations in a set of physical/chemical characteristics such as AIS (Alcohol Insoluble Solids) and color. The results reveal that consumers with high involvement evaluate 16 experimentally varied pea samples more in accordance with quality indicators used in the industry than consumers with low involvement. In our study 61% of the consumers were highly involved. For low involved consumers there was no relation between average acceptance and the quality indicators used by producer/retailer and retailer/consumer. High involved consumers could identify more of the physical/chemical variation in the pea samples than the low involved consumers. The results stress the importance of a preliminary segmentation of consumers. The low involved consumers do not seem to have any specific preferences for any of the samples included in the study although samples are varied considerably with respect to size, color and amount of sucrose. It may be considered as indifference. An obvious conclusion to draw from the results of this study is to concentrate on the highly involved consumers in further product development.
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  • 61
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    Journal of sensory studies 12 (1997), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In the running of consumer studies aimed at obtaining information about products and services, it has become increasingly popular to include some sensory type questions about the characteristics of the test product as well as the standard question about overall preference. The implications of this for the resultant data are complex, and as Sudman and Schwarz (1989) point out question order effects have been implicated as one of the major causes of unreplicated or unexpected findings in survey research. This study aims to establish the effect of question order on overall preference scores and sensory scores in consumer studies. Results indicate that there is a significant effect of asking sensory questions on overall preference ratings and the position of the preference questions (relative to the sensory questions) also has implications for overall ratings of preference.
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    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.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Individuals differ in what they like, both from a sensory basis, but also from a conceptual basis. For a product to be purchased, the concept (or even the flavor name) must be acceptable just as the physical product itself must be acceptable. This paper presents the results of a study in which the panelists rated degree of interest in 12 different new flavors for a snack chip positioned at the start of the study to have a “taste of the southwest.” The results show the substantial variation in acceptance for the different flavors presented as names only (viz., concepts, rather than actual products). Segmentation by attitude of consumers on the basis of the pattern of liking revealed differences among consumers, but did not show the typical opposing patterns found when sensory segmentation is done using actual products having different flavors. These individual differences require that a line of different flavors be developed. There is no simple organizing principle, however, underlying the individual differences. Thus to create the line of flavors requires a different approach. The approach selects various combinations of flavors, identifies the proportion of consumers who would accept at least one flavor of the line (so-called “satisfied consumer”), and then maximizes the number of such “satisfied consumers” for a line comprising a given number of flavors.
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    Journal of sensory studies 12 (1997), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In sensory data sets, an important source of differences between panelists is in their use of the measurement scale. These differences can be summarized in differences in location, the overall level, and differences in dispersion, the range of the scale used. This paper discusses a method of correcting for these differences by jointly modeling location and dispersion using a see-saw algorithm. This approach is also applicable when scores are not normally distributed and when there is a (nonlinear) relationship between the dispersion and the location. The approach is illustrated with an example for flavor data of freeze-dried and hot-air dried peppers.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A computerized time intensity procedure was used to evaluate the retronasal aroma intensity of vanillin and limonene in oil/water emulsion. The maximum perceived retronasal intensity of limonene was decreased as oil content in the emulsion increased, but temporal perception (time to maximum intensity and total duration of perception) was not affected. Total duration of vanillin retronasal aroma increased as oil content increased, and salivary flow rate had a significant effect on perception of vanillin aroma. These results suggest that time intensity measurements may be a valuable tool for evaluating the effects of matrix interactions on retronasal aroma intensity.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of two doses (2.0 and 3.5 kGy) of nonradioactive irradiation on flavor, texture and aroma were compared to nonirradiated controls for (1) frozen raw and precooked, ground beef patties with 10 and 22% fat packaged in vacuum or aerobically; (2) frozen, vacuum-packaged, boneless beef steaks; and (3) chilled, vacuum-packaged, boneless, beef steaks that were repackaged in an oxygen-permeable film (PVC) after 14 days of storage. Samples were evaluated by a highly trained descriptive panel for fifteen sensory attributes for ground beef patties and eighteen sensory attributes for whole muscle beef. Irradiation had minimal effects on flavor, texture, and aroma of frozen, raw and precooked, ground beef patties; frozen boneless beef steaks; and vacuum-packaged, chilled, boneless, beef steaks. Reintroduction of oxygen to irradiated beef by repackaging into PVC film after vacuum aging increased liver-like (at 3.5 kGy) and toughness (at 2.0 kGy) attributes and slightly decreased beef identity and browned/roasted flavor notes (at 2.0 kGy.)
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    Journal of sensory studies 12 (1997), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Classical techniques of descriptive sensory analysis are useful in food characterization. However, these methods need trained assessors and an agreed vocabulary. Free Choice Profiling may be regarded as a good alternative as it allows descriptive profiles to be carried out with untrained assessors, although certain problems may arise in the generation of descriptors and their interpretation. The descriptive profiles, regarding different lots of toasted almonds, generated by a panel of semi-trained assessors and by a panel of expert assessors were compared. The resulting descriptors were basically the same for both panels. The semi-trained assessors generated less specific and, sometimes, ambiguous and redundant descriptors. The expert assessors showed a higher efficiency in the generation of descriptors, especially regarding texture. Both profiles were graphically similar, though a deeper analysis showed that only the expert assessors were able to discriminate very similar products. Using a panel of semi-trained assessors solves the main problems which arise when consumers are used in free choice profiling. However, both panels are not capable of discriminating very similar products.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two stereoisomeric phenolic compounds, (+)-catechin and (-)-epicatechin, were rated for perceived intensity of oral astringency and bitterness by trained judges using the scalar method. Mouth drying and mouth roughening were also assessed, since they are often associated with astringency. Amounts of 375, 750 and 1500 mg/L of each compound were tasted in red wine, and in a model system, similar in composition to a dry table wine. Preliminary tests showed that these concentrations were above the threshold level but within the range found in wine. A control sample (model solution or wine without the addition of the above phenolic compounds) was also evaluated. The results showed that the two compounds were both bitter and astringent. The high (-)-epicatechin concentration was significantly more bitter and astringent than the equal concentration of (+)-catechin in the model solution. Mouth drying and roughening ratings showed a similar increasing pattern with the ratings of astringency particularly at the higher concentrations. However, these attributes were rated differently from astringency suggesting that although they contribute to astringency, they are not subsumed by it.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The aim of this work was to set up the sensory profile and consumer preference test of three different Mozzarella cheeses (from full-fat cow milk, from low-fat cow milk and from full-fat water buffalo milk). The most remarkable difference in composition was the fat content. Nine commercial Mozzarella cheeses (three for each type) were evaluated in triplicate by a trained panel consisting of 10 assessors. Six Mozzarella cheeses (two for each type) out of the nine samples were selected and used for the preference test by 105 consumers. The three different Mozzarella cheeses were sensorially well differentiated. A good discrimination between the Mozzarella cheeses was obtained using the internal preference map method. The combination of cluster analysis and internal preference mapping has lead to a deeper understanding of consumer liking for Mozzarella cheeses.
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    Journal of sensory studies 12 (1997), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A comparison was made between a highly experienced and a highly experienced and formally trained group of wine tasters in their ability to effectively communicate about wine. The ability to match a wine to a description was used to assess the description's communicative value. Both groups matched three Chardonnay wines to peer generated descriptions. The untrained group also matched wines to consensus descriptions produced by experienced enologists. Both groups were able to match wines to descriptions well above that expected by chance with the performance of the trained group being better in this regard. The best matching performance was attained by the untrained group matching to the expert consensus descriptions. Descriptions correctly matched by the trained group contained a significantly higher number of concrete tactile and palate intensity terms while the use of terms describing the complex dimensions of wine by the untrained mitigated against information transfer. Untrained panelists used concrete terms as cues for identification, while trained panelists relied more on vague and abstract terms. The results also suggest that descriptions are interpreted by both trained and untrained experienced tasters in a synthetic rather than analytic fashion.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Perception of flavor intensity from a series of model foods was recorded during normal mastication by 8 subjects. Samples varied in gelatin concentration (5–25%) and in the sweetener added (sucrose or aspartame) and represented a range of physical and mechanical properties. All contained the same level of a commercial flavor (banana). Mastication patterns were recorded using electromyography simultaneously with sensory assessment. Increasing the mechanical strength and melting point of the samples resulted in longer chewing times and lower intensity and more prolonged flavor perception. The temporal pattern of flavor perception was closely linked with mastication patterns for each subject but exhibited large individual differences. Flavor perception was influenced by the habitual oral breakdown patterns for individuals.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A hedonic scoring method for evaluating wines with a small panel was examined for reliability, effects of training level and agreement with a traditional 20-point scoring technique. The method was found to differentiate among qualities of 14 domestic Sauvignon Blanc wines with good reliability. Four panels were tested, three with a high degree of experience in wine judging and a fourth consisting of fine wine consumers with no special training. The three experienced panels agreed well about the wines’ quality scores. Mean panel scores were less highly correlated (although still positive) with the untrained panel, which showed higher variability and lower reliability. Mean scores from the hedonic method were correlated at r =+0.94 with mean scores from a 20-point quality judging procedure. The small panel hedonic method is suitable for generating quality scores for consumer guidance in large scale wine surveys, as are commonly found in popular wine periodicals.
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    Journal of sensory studies 12 (1997), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Judges sorted forty-three odor stimuli into groupings of conceptual similarity, repeating the task over several sessions. There was little between-judges consistency in conceptual structure inferred from the sorting patterns and little within-judges consistency over sessions. The latter suggests that ‘one time’ sorting experiments would give different results on repetition. In a second experiment, the effect of prior categorization experience on subsequent categorical learning was examined. Naive judges and judges from the first study performed further sortings to see whether they could be induced to sort into a chosen set of perfumery categories. Various cues were given: category names, exemplar stimuli, numbers of stimuli within each category and finally the ‘correct’ answers. Increasing the cues increased the tendency to sort according to the a priori plan but complete success was not achieved. Judges who had previously sorted the stimuli according to their own conceptual structure, found the a priori perfumery structure harder to learn than naive judges.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The Thurstonian prediction that judges will get a higher proportion of correct 3-AFC tests than triangle tests was confirmed using a yogurt system. As predicted, d′ values for the triangle and 3-AFC tests corresponded. Sequential Sensitivity Analysis predictions for the sensitivity of various tasting sequences were confirmed for the 3-AFC test but not the triangle test. Further predictions that the 2-AFC is more sensitive than the 3-AFC were confirmed. This increase in sensitivity more than offset the greater statistical power of the 3-AFC. Difficulties of specifying the nature of the difference for the 2-AFC and 3-AFC tests were overcome using a warm-up procedure.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A recent article (Moskowitz 1996) presented “evidence” to demonstrate that consumer and expert panels are equally competent for rating products on their descriptive attributes. The purpose of this note is to show that the evidence presented by the Moskowitz article is of dubious value for the purpose of comparing panels. Some examples: the claim that the spread of the means indicates one panel's ability to discriminate better than the other is misleading —panel variability must be taken into account. Whereas the article's interpretation of high and low correlations favors consumers, there is another interpretation that favors experts, and neither opinion necessarily follows from the data. Also, a claim that both panels have equal predictive ability because principal component prediction models yield high R2 values will be demonstrated to have minimal statistical substance by comparing the results to a similar analysis simulated with random data.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A specific descriptive lexicon has been developed to evaluate the flavor of Spanish “Serrano” dry-cured ham. Dry-curing of pork legs produces a unique flavor difficult to define in regular meat terms. This lexicon for the flavor of dry-cured ham may be used by researchers to study flavor-development during the curing process. In this paper we have applied the lexicon to the study of dry-cured flavor developed in two different manufacturing processes that differ only in the length of the drying stage. The long processed dry-cured ham (12 months) is stronger for 8 of the 16 sensory attributes studied than the short processed dry-cured ham (7 months). During the long curing process of the ripening-drying stage, we found that the typical dry-cured flavor developed was defined by three factors: “cured flavor,”“off-flavor” and “pork flavor,” whereas in the short curing process typical dry-cured flavor was not fully developed.
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    Notes: Taste stimuli with a single solute were not judged as tasting equally singular; this confirmed earlier results, except in this study the possibility of the results being caused by trigeminal effects was virtually eliminated. Binary mixtures were generally perceived as more mixed than single solute stimuli, indicating a degree of analytic mixing. However, a caffeine/KCl mixture was perceived as more singular tasting than some single solute stimuli, indicating a degree of synthetic mixing. A preliminary examination was made of the hypotheses that the perceived mixedness of a taste mixture might be determined by a summation of the mixedness of its components or alternatively by latency effects.
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    Notes: The globalization of the food trade has caused an increased interest in the translation of sensory descriptive terms. To deal with this issue the theory and practice of language, translation and sensory terminology were taken into account. The influence of culture on language and the relationship between words and meaning, as well as the verbalization of sensory stimuli and the organisation of a system of terminology were considered. In conclusion it was emphasized that in translation it is necessary to focus the attention primarily on stimuli rather than on words. Interest has to be placed in reality (i.e. perception and scaling of stimuli) and not on the representation of reality (i.e. words).
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Nonstructured line scales (NLS) are widely used in sensory and consumer research, normally generating a large amount of data to be introduced to computers for statistical analysis. This process can be very much accelerated with the use of special hardware and software. Available systems are efficient but costly. To overcome this last item a standard mouse was modified to be used as a measuring instrument, and a simple QBASIC program was developed to input the measured data into an ASCII file. The cost of the modified mouse was $60, and data input was 5 times faster than measuring distances with a ruler. Experiments designed to test the mouse showed that error measurements were small.
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    Computational intelligence 12 (1996), S. 0 
    ISSN: 1467-8640
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    Topics: Computer Science
    Notes: An uncertainty reasoning method is presented in this article. The method can be used to compute from a given set of conditional probabilities the best lower bounds and the best upper bounds of those conditional probabilities that are not explicitly provided. The computation of the best upper(lower) bound of such a conditional probability relies on solution of a linear programming problem. Some reduction techniques are proposed in this article to improve the efficiency of our uncertainty reasoning method. As illustrated in Section 4.3, for many uncertainty reasoning problems in medical diagnosis, by using our reduction techniques, the best range of a conditional probability, which is specified by a lower bound and an upper bound, can be computed in polynomial time in terms of the number of basic events involved in the reasoning.
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    Computational intelligence 12 (1996), S. 0 
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    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: This article presents our work on the effective implementation of abduction in temporal reasoning. This works builds on some results, both in the logic programming field and in the automated reasoning area. We have defined and implemented an abductive procedure, which is well adapted for temporal reasoning because it is based on a constrained resolution principle. Constrained resolution has two advantages for temporal reasoning: First, it allows us to deal efficiently with temporal ordering and equality predicates, which are otherwise too much trouble with classical resolution; second, it allows a restricted form of abduction where hypotheses are limited to ordering relationships. From the logic programming area, our work uses results and procedures developed by others in the abductive logic programming field. The procedure we define and implement in this work is relatively independent of the temporal formalism: It has been used with some reified temporal logics and with the event calculus. More generally it can be used on any point-based temporal formalism, provided that a correct and complete algorithm is available for checking the consistency of a set of temporal ordering relationships in this language.
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  • 85
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    Computational intelligence 12 (1996), S. 0 
    ISSN: 1467-8640
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: Monotonicity and concavity play important roles in human cognition, reasoning, and decision making. This paper shows that neural networks can learn monotonic-concave interval concepts based on real-world data, Traditionally, the training of neural networks has been based only on raw data. In cases where the training samples carry statistical fluctuations, the products of the training have often suffered. This paper suggests that global knowledge about monotonicity and concavity of a problem domain can be incorporated in neural network training. This paper proposes a learning scheme for the back-propagation layered neural networks in learning monotonic-concave interval concepts and provides an example to show its application.
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  • 86
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    Computational intelligence 12 (1996), S. 0 
    ISSN: 1467-8640
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: In this paper, we describe the implementation and evaluation of the AbTweak planning system, a test bed for studying and teaching concepts in partial-order planning, abstraction, and search control. We start by extending the hierarchical, precondition-elimination abstraction of ABSTRIPS to partial-order-based, least-commitment planners such as Tweak. The resulting system, AbTweak, illustrates the advantages of using abstraction to improve the efficiency of search. We show that by protecting a subset of abstract conditions achieved so far, and by imposing a bias on search toward deeper levels in a hierarchy, planning efficiency can be greatly improved. Finally, we relate AbTweak to other planning systems SNLP, ALPINE, and SIPE by exploring their similarities and differences.
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  • 87
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    Computational intelligence 12 (1996), S. 0 
    ISSN: 1467-8640
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: The game of Nine Men's Morris is a draw. We obtained this result using a combination of endgame databases (1010 states) and search. Our improved algorithm for computing endgame databases allowed the game to be solved on a personal computer. Other games have been solved using knowledge-based methods to dramatically prune the search tree. Nine Men's Morris does not seem to profit from such methods, making it the first nontrivial game solved in which almost the entire state space has to be considered.
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  • 88
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    Computational intelligence 12 (1996), S. 0 
    ISSN: 1467-8640
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: It is believed that chess masters use pattern-based knowledge to analyze a position, followed by a pattern-based controlled search to verify or correct the analysis. This paper describes a first-order system called PAL that can learn patterns in the form of Horn clauses from simple example descriptions and general purpose knowledge. It is shown how PAL can leam chess patterns that are beyond the learning capabilities of current inductive systems. The patterns learned by PAL can be used for analysis of positions and for the construction of playing strategies. By taking the learned patterns as attributes for describing examples, a set of rules which decide whether a Pawn can safely be promoted without moving the King in a King and Pawn vs King endgame, is automatically constructed with a similarity-based learning algorithm. Similarly, a playing strategy for the King and Rook vs King endgame is automatically constructed with a simple learning algorithm by following traces of games and using the patterns learned by PAL. Limitations of first-order systems, PAL imparticularly, are exposed in domains where a large number of background definitions may be required for induction. Conclusions and future research directions are given.
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  • 89
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    Computational intelligence 12 (1996), S. 0 
    ISSN: 1467-8640
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: Games with imperfect information are an interesting and important class of games. They include most card games (e.g., bridge and poker) as well as many economic and political models. Here we investigate algorithms for findi ng the simplest form of a solution (a pure-strategy equilibrium point) to imperfect information games expressed in their extensive (game tree) form. We introduce to the artificial intelligence community a classic algorithm, due to Wilson, that solves one-player games with perfect recall. Wilson's algorithm, which we call iMP-minimax, runs in time linear in the size of the game-tree searched. In contrast to Wilson's result, Koller and Meggido have shown that finding a pure-strategy equilibrium point in one-player games without perfect recall is NP-hard. Here, we provide another contrast to Wilson's result–we show that in games with perfect recall but more than one player, finding a pure-strategy equilibrium point, given that such an equilibrium point exists, is NP-hard.Our second contribution is to present a pruning technique for Wilson's IMP-minimax algorithm to make the latter more tractable. We call this new algorithm IMP-alpha-beta. We provide a theoretical framework (model) and analyze IMP-alpha-beta in that model. IMP-alpha-beta is of direct value for one-player, perfect-recall games. It also has strong potential for other imperfect information games, as it is a natural (but as yet untested) heuristic in those cases.
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  • 90
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    Computational intelligence 12 (1996), S. 0 
    ISSN: 1467-8640
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: Many decades ago, Japanese professional Go-Moku players stated that Go-Moku (five-in-a-row on a horizontally placed 15×15 board) is a won game for the player to move first. So far, this claim has never been substantiated by (a tree of) variations or by a computer program. Meanwhile, many variants of Go-Moku with slightly different rules have been developed. This paper shows that for two common variants, the game-theoretical value has been established.Moreover, the Go-Moku program Victoria is described. It uses two new search techniques: threat-space search and proof-number search. One of the results is that Victoria is bound to win against any (optimal) counterplay if it moves first. Furthermore, it achieves good results as a defender against nonoptimally playing opponents. In this contribution we focus on threat-space search and its advantages compared to conventional search algorithms.
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  • 91
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    Computational intelligence 12 (1996), S. 0 
    ISSN: 1467-8640
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: Human chess players exhibit a large variation in the amount of time they allocate for each move. Yet, the problem of devising resource allocation strategies for game playing has not received enough attention. In this paper we present a framework for studying resource allocation strategies. We define allocation strategy and identify three major types of strategies: static, semi-dynamic, and dynamic. We then describe a method for learning semi-dynamic strategies from self-generated examples. We present an algorithm for assigning classes to the examples based on the utility of investing extra resources. The method was implemented in the domain of checkers, and experimental results show that it is able to learn strategies that improve game-playing performance.
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  • 92
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    Computational intelligence 12 (1996), S. 0 
    ISSN: 1467-8640
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: This paper provides a blueprint for the development of a fully domain-independent single-agent and multiagent heuristic search system. It gives a graph-theoretic representation of search problems based on conceptual graphs and outlines two different learning systems. One, an “informed learner”, makes use of the graph-theoretic definition of a search problem or game in playing and adapting to a game in the given environment. The other, a “blind learner”, is not given access to the rules of a domain but must discover and then exploit the underlying mathematical structure of a given domain. Relevant work of others is referenced within the context of the blueprint.To illustrate further how one might go about creating general game-playing agents, we show how we can generalize the understanding obtained with the Morph chess system to all games involving the interactions of abstract mathematical relations. A monitor for such domains has been developed, along with an implementation of a blind and informed learning system known as Morphll. Performance results with MorphK are preliminary but encouraging and provide a few more data points with which to understand and evaluate the blueprint.
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  • 93
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    Expert systems 13 (1996), S. 0 
    ISSN: 1468-0394
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: This paper gives a comprehensive explanation of the Istar knowledge representation software tool. Not only does it describe the features and facilities found in Istar, but it discusses why they are as they are.Istar is one of a new generation of knowledge representation tools, aimed at ill-structured domains of knowledge. While it can be used in traditional KBS projects, in which pieces of knowledge from a domain expert are assembled to form a working knowledge base, it is designed for situations in which there is a large element of creative design: knowledge refinement and generation resulting from the knowledge representation process.The knowledge representation ‘language’ is purely graphical; the knowledge engineer ‘draws’ knowledge on an easel as a box and arrows diagram. Behind this diagram is the knowledge base itself, in the form of integrated inference nets, Bayesian nets and semantic nets. This paper discusses the reasons for these design choices and, briefly, some of the issues faced in development of Istar.
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  • 94
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    Expert systems 13 (1996), S. 0 
    ISSN: 1468-0394
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: Open Distributed Systems Jon Crowcrofi
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  • 95
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    Expert systems 13 (1996), S. 0 
    ISSN: 1468-0394
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: This paper presents a model for increasing security within a security domain through the use of localised security services and continuous monitoring. The model divides security services between three logical structures Local Security Units, Local Security Servers and Domain Management Centres. The localisation of security allows the functional divisions within organisations to implement modified security dependent upon their individual needs.
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  • 96
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    Expert systems 13 (1996), S. 0 
    ISSN: 1468-0394
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: Abstract: This paper presents work on an interactive fault diagnosis expert system for a helpdesk application. A knowledge representation and inference algorithm is proposed to satisfy three design specifications: (1) no parallel event exists in human fault reporting; (2) the diagnostic sequence is unpredictable, and (3) the inference engine is passive in an event-driven environment. A lattice data structure is designed for knowledge representation, which is generated automatically from a script of decision rules. The inference engine works in a transaction-like style by prompting and responding to the user according to the knowledge in the lattice. It can explicitly guide the inference sequence, as well as respond to ad hoc input from the user.
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  • 97
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    Expert systems 13 (1996), S. 0 
    ISSN: 1468-0394
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: Abstract: A knowledge base management system (KBMS) realises a combination of techniques found in database management systems and knowledge-based systems. At the data model and knowledge representation level, many systems of this kind constitute a marriage of the relational data model and the rule-based reasoning. Experience has shown that either approach is restricted in the way it can express the demanding information and knowledge structures required for applications like decision support systems. Two new technologies offer an exciting new integrated approach to knowledge management. Object-oriented database management systems (OODBMS) provide an object model that supports powerful abstraction mechanisms to facilitate the modelling of highly structured information. Whereas case-based reasoning (CBR) systems are knowledge bases which organise their capabilities around a memory of past cases and the notion of similarity. Both types of system are built upon two fundamental concepts: 1) the retrieval of entities with potentially complex structure, called objects in the former, and cases in the latter type of system; 2) the organisation of those entities in collections with common characteristics. In an OODBMS such collections are termed extents, and in CBR they are usually called categories. In either system, the conceptual meta notion to represent both, objects as well as extents, and cases as well as categories, is the class.Revolving around a Conceptual Case Class and extending a standard object model, this paper proposes a novel and general approach to represent case-knowledge and to build KBMSs. The work presented here is a spin-off of the design of an object query language within the ESPRIT project Lynx.
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    Expert systems 13 (1996), S. 0 
    ISSN: 1468-0394
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: Abstract: Organisational processes are repetitive, time-consuming and interdependent, requiring several members to interact for successful completion. Moreover, when organisations change their operating procedures it becomes difficult to carry out even routine tasks because of the confusion and lack of communication. By studying the organisational processes and the knowledge required to execute them, we can create generic process models that could be stored persistently in a repository. This process repository can serve as a corporate knowledge base, which could be accessed by intelligent computer assistants for automating organisational processes. This paper presents a framework of intelligent assistants that can emulate the behaviour of human agents in organisational problem-solving. The generic process models can also be customised to meet the changing needs of the organisation. We present a domain modelling approach to organisational process modelling and an expert system for customising process models. The paper also describes the architecture and design of the proof-of-concept prototype that supports organisational process modelling, as well as process execution through intelligent computer assistants.
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  • 99
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    Expert systems 13 (1996), S. 0 
    ISSN: 1468-0394
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: This paper describes a computer based approach to comparing data obtained for Knowledge Based Systems via established but very varied knowledge elicitation (KE) techniques. It describes not only the detailed comparison of different KE methods (in this case ‘scaling’ and ‘non-scaling’) but also investigates the use of ‘demonstration’ or ‘evaluation’ systems, as a variation on the more established rapid prototyping approaches to the elicitation and evaluation of knowledge for KBS construction, in this case by focusing upon the quality and relevance of the elicited knowledge from the perspective of the expert himself. Preliminary results from the study reported here suggest that non-scaling methods produce a greater amount of raw data than scaling methods, and that this data is less likely to require correction or modification for inclusion within a Knowledge Based System. However, the results also indicate that non-scaling derived data is more likely than scaling derived data data to be rejected outright.
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    Expert systems 13 (1996), S. 0 
    ISSN: 1468-0394
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Computer Science
    Notes: Abstract: This paper proposes artificial neural networks (ANN) as a tool for nonlinear combination of forecasts. In this study, three forecasting models are used for individual forecasts, and then two linear combining methods are used to compare with the ANN combining method. The comparative experiment using real-world data shows that the prediction by the ANN method outperforms those by linear combining methods. The paper suggests that the ANN method can be used as an alternative to conventional linear combining methods to achieve greater forecasting accuracy.
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