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  • Articles  (30)
  • Blackwell Publishing Ltd
  • 1995-1999  (30)
  • 1965-1969
  • 1915-1919
  • 1998  (30)
  • Chemistry and Pharmacology  (30)
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  • Articles  (30)
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  • 1995-1999  (30)
  • 1965-1969
  • 1915-1919
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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF YOGURT SWEETNESS ON SENSORY SPECIFIC SATIETY (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00096.x
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  • 2
    Electronic Resource
    Electronic Resource
    A WARM-UP SAMPLE IMPROVES RELIABILITY OF RESPONSES IN DESCRIPTIVE ANALYSIS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00095.x
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  • 3
    Electronic Resource
    Electronic Resource
    A THURSTONIAN VARIANT OF THE BETA-BINOMIAL MODEL FOR REPLICATED DIFFERENCE TESTS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00100.x
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  • 4
    Electronic Resource
    Electronic Resource
    USING ACID LEVEL, ACESULFAME POTASSIUM/ASPARTAME BLEND RATIO AND FLAVOR TYPE TO DETERMINE OPTIMUM FLAVOR PROFILES OF FRUIT FLAVORED BEVERAGES (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00088.x
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  • 5
    Electronic Resource
    Electronic Resource
    COMPARISON OF TWO SIMPLE METHODS FOR THE MEASUREMENT OF DETECTION THRESHOLDS FOR BASIC, UMAMI AND METALLIC TASTES (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00091.x
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  • 6
    Electronic Resource
    Electronic Resource
    EVIDENCE THAT SALIVARY PROTEINS ARE INVOLVED IN ASTRINGENCY (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00073.x
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  • 7
    Electronic Resource
    Electronic Resource
    REPLICATED TRIANGLE TESTS: EFFECT OF FEED-BACK AND PRODUCT COMPARISON ON PERFORMANCE (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00098.x
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  • 8
    Electronic Resource
    Electronic Resource
    A NEW APPROACH TO CATEGORY SCALES OF INTENSITY II: USE OF d’VALUES (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Using a Rank-Rating method, d’values were obtained for stimuli from a model system using 15-point, 9-point, 7-point and 5-point category scales. For an apple/grape juice system, d’values were compared for 9-point and 7-point scales. There was general agreement on d’values among the scales, except where stimuli had their scores ‘bunched’into one category: this tended to occur for the strongest and weakest stimuli for Rank-Rating and for the scales with fewer points. Bunching altered distribution variances and distorted the calculated d’values. Further study gave d’values for the discrimination of confusable stimuli, using paired-comparison and rating data, thus providing numerical measures of their relative sensitivity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00087.x
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  • 9
    Electronic Resource
    Electronic Resource
    EXPERTS VERSUS CONSUMERS: A CRITIQUE (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00089.x
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  • 10
    Electronic Resource
    Electronic Resource
    INFLUENCE OF TEMPERATURE, FAT CONTENT AND PACKAGE MATERIAL ON THE SENSORY SHELF-LIFE OF A COMMERCIAL MAYONNAISE (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00093.x
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  • 11
    Electronic Resource
    Electronic Resource
    USE OF TACTILE AND VISUAL CUES IN CONSUMER JUDGMENTS OF APPLE RIPENESS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00078.x
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  • 12
    Electronic Resource
    Electronic Resource
    HEDONIC SCALES ARE A BETTER PREDICTOR THAN JUST-ABOUT-RIGHT SCALES OF OPTIMAL SWEETNESS IN LEMONADE (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00082.x
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  • 13
    Electronic Resource
    Electronic Resource
    SENSITIVITY OF THE ABX DISCRIMINATION TEST (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00085.x
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  • 14
    Electronic Resource
    Electronic Resource
    CONSUMER INVOLVEMENT AND EVALUATION OF GREEN PEAS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00071.x
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  • 15
    Electronic Resource
    Electronic Resource
    APPLICATION OF MULTIVARIATE ANALYSIS TO SENSORY CHARACTERIZATION OF EWES’MILK CHEESE (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00074.x
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  • 16
    Electronic Resource
    Electronic Resource
    IMPROVED PERFORMANCE OF THE AROMASCAN A32S ELECTRONIC NOSE AND ITS POTENTIAL FOR DETECTING AROMA DIFFERENCES IN DAIRY PRODUCTS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00077.x
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  • 17
    Electronic Resource
    Electronic Resource
    THE BETA-BINOMIAL MODEL: ACCOUNTING FOR INTER-TRIAL VARIATION IN REPLICATED DIFFERENCE AND PREFERENCE TESTS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00097.x
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  • 18
    Electronic Resource
    Electronic Resource
    COMPARISONS OF VOLATILE COMPOUNDS RELEASED DURING CONSUMPTION OF A COMPLEX FOOD BY DIFFERENT ASSESSORS WITH EXPRESSIONS OF PERCEIVED FLAVOR DETERMINED BY FREE CHOICE PROFILING (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Comparisons of volatile compounds released during consumption by different assessors with individual differences in the assessors’chewing patterns, saliva production rates and ultimately their expressions of perceived flavor have received little research attention to date, although such comparisons are fundamental to the understanding of flavor. To address this, eight untrained assessors were chosen and each consumed six Cheddar cheeses during Buccal Headspace Analysis of the volatile compounds released, while in parallel measures of each assessor's mastication behavior using Electromyography, their stimulated saliva production during consumption and their sensory perceptions of the cheeses flavor during Free Choice Profiling were determined. Relationships between the volatile compounds released and the sensory and physiological measures were investigated using Principal Components Analysis, Generalised Procrustes Analysis and Partial Least Squares regression. It was found that although there were differences between assessors’mastication behavior and saliva production rates, the assessors’individual volatile profiles obtained by Buccal Headspace Analysis were similar for each cheese examined. Also, Partial Least Squares was successful in predicting the most important flavor differences between cheeses from the volatile compounds released during their consumption by different assessors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00099.x
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  • 19
    Electronic Resource
    Electronic Resource
    A NEW APPROACH TO CATEGORY SCALES OF INTENSITY I: TRADITIONAL VERSUS RANK-RATING (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00086.x
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  • 20
    Electronic Resource
    Electronic Resource
    CONSUMERS VERSUS EXPERTS IN THE LIGHT OF PSYCHOPHYSICS: A REPLY TO HOUGH (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00090.x
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  • 21
    Electronic Resource
    Electronic Resource
    A LINGUISTIC METHOD FOR SENSORY ASSESSMENT (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00092.x
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  • 22
    Electronic Resource
    Electronic Resource
    SENSORY THRESHOLDS: CONCEPTS AND METHODS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00079.x
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    THE EFFECT OF VARIATION IN LINEAR DENSITY OF POLYAMIDE FILAMENTS ON THE HANDLE OF LADIES’HOSIERY (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00081.x
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    A COMPARISON OF TASTE TEST RATINGS, REPEATED CONSUMPTION, AND POSTCONSUMPTION RATINGS OF DIFFERENT STRENGTHS OF ICED TEA (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00083.x
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    THE RELATION BETWEEN SENSORY, LIKING AND IMAGE ATTRIBUTES: THE CASE OF SOAP (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00072.x
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    UNIVERSAL, PRODUCT AND ATTRIBUTE SPECIFIC SCALING AND THE DEVELOPMENT OF COMMON LEXICONS IN DESCRIPTIVE ANALYSIS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00075.x
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    RELATIONSHIP BETWEEN SENSORY AND INSTRUMENTAL TEXTURE PROFILE ATTRIBUTES (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00076.x
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    COMPARISON OF PROJECTIVE MAPPING AND SORTING DATA COLLECTION AND MULTIVARIATE METHODOLOGIES FOR IDENTIFICATION OF SIMILARITY-OF-USE OF SNACK BARS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00094.x
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    POWER AND SENSITIVITY OF THE SAME-DIFFERENT TEST: COMPARISON WITH TRIANGLE AND DUO-TRIO METHODS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00080.x
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    TEMPORAL STUDY OF SUCROSE AND FRUCTOSE RELATIVE SWEETNESS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1998.tb00084.x
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