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  • Articles  (30)
  • Blackwell Publishing Ltd
  • 1995-1999  (30)
  • 1965-1969
  • 1999  (30)
  • Chemistry and Pharmacology  (30)
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  • Articles  (30)
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Publisher
Years
  • 1995-1999  (30)
  • 1965-1969
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Topic
  • 1
    Electronic Resource
    Electronic Resource
    A HIERARCHICAL APPROACH TO OPTIMIZING DESCRIPTIVE ANALYSIS MULTIRESPONSE EXPERIMENTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00127.x
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  • 2
    Electronic Resource
    Electronic Resource
    PATIENT PREFERENCE AND SENSORY COMPARISONS OF NASAL SPRAY ALLERGY MEDICATIONS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00129.x
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  • 3
    Electronic Resource
    Electronic Resource
    SENSORY PROFILING AND POSITIONING OF COMMERCIAL SAMPLES OF MILK POWDER (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00119.x
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  • 4
    Electronic Resource
    Electronic Resource
    THE DIRICHLET-MULTINOMIAL MODEL: ACCOUNTING FOR INTER-TRIAL VARIATION IN REPLICATED RATINGS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00120.x
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  • 5
    Electronic Resource
    Electronic Resource
    DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED-OVER FLAVOR: PART II. IN CHICKEN MEAT (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00105.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECTS OF INTERSTIMULUS RINSING AND TIME ON MEASUREMENTS OF CAPSAICIN HEAT IN TOMATO SALSA (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00124.x
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECT OF PASTEURIZATION ON THE SENSORY CHARACTERISTICS OF A EWE'S-MILK CHEESE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00125.x
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  • 8
    Electronic Resource
    Electronic Resource
    DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURES (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00110.x
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  • 9
    Electronic Resource
    Electronic Resource
    INSTRUMENTAL AND SENSORY ANALYSIS OF VOLATILE AROMA OF COOKED RICE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00113.x
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  • 10
    Electronic Resource
    Electronic Resource
    THE EFFECT OF SALT REDUCTION ON TASTE PLEASANTNESS IN COOKED‘BOLOGNA-TYPE’SAUSAGES (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00116.x
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  • 11
    Electronic Resource
    Electronic Resource
    THE EFFECT OF INFORMATION RELATED TO FAT CONTENT AND TASTE ON CONSUMER RESPONSES TO A REDUCED-FAT FRANKFURTER AND A REDUCED-FAT CHOCOLATE BAR (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00103.x
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  • 12
    Electronic Resource
    Electronic Resource
    SENSORY EVALUATION BASED ON VERBAL JUDGMENTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00106.x
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  • 13
    Electronic Resource
    Electronic Resource
    SENSORY ANALYSIS OF BURGUNDY PINOT NOIR WINES: A COMPARISON OF ORTHONASAL AND RETRONASAL PROFILING (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00107.x
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  • 14
    Electronic Resource
    Electronic Resource
    EXTRACTING PARAMETERS FROM TIME-INTENSITY CURVES USING A TRAPEZOID MODEL: THE EXAMPLE OF SOME SENSORY ATTRIBUTES OF ICE CREAM (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00123.x
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  • 15
    Electronic Resource
    Electronic Resource
    TASTE DISCRIMINATION BY THE 3-AFC METHOD: TESTING SENSITIVITY PREDICTIONS REGARDING PARTICULAR TASTING SEQUENCES BASED ON THE SEQUENTIAL SENSITIVITY ANALYSIS MODEL (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00117.x
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  • 16
    Electronic Resource
    Electronic Resource
    VISUAL CUES IDENTIFIED BY A VISUAL PROFILE PANEL IN THE EVALUATION OF CHILLED DAIRY DESSERTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00122.x
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  • 17
    Electronic Resource
    Electronic Resource
    INFLUENCE OF FERMENTATION AND STORAGE CONDITIONS ON THE SENSORY PROPERTIES OF PLAIN LOW FAT STIRRED YOGURTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00109.x
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  • 18
    Electronic Resource
    Electronic Resource
    SENSORY-RHEOLOGICAL RELATIONSHIPS IN INSTANT HOT COCOA DRINKS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00111.x
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  • 19
    Electronic Resource
    Electronic Resource
    IMPACT OF DIFFERENCES IN TASTE TEST RATINGS ON THE CONSUMPTION OF MILK IN BOTH A LABORATORY AND A FOODSERVICE SETTING (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00115.x
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  • 20
    Electronic Resource
    Electronic Resource
    NOTE ON COMPUTERIZED DATA COLLECTION IN CONSUMER SENSORY EVALUATION (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00102.x
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    ABILITY OF HAND EVALUATION VERSUS MOUTH EVALUATION TO DIFFERENTIATE TEXTURE OF CHEESE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00126.x
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    COMPARATIVE TRAINING PROCEDURES TO LEARN ODOR DESCRIPTORS: EFFECTS ON PROFILING PERFORMANCE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00128.x
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    ERRATUM (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00130.x
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    THE POWER OF SENSORY DISCRIMINATION METHODS USED IN REPLICATED DIFFERENCE AND PREFERENCE TESTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Research on the power of discrimination methods in difference and preference tests has both theoretical and practical significance. Power is important to evaluate the sensitivities of tests and determine sample size. Ennis and Bi (1998, 1999) proposed the beta-binomial distribution to model replicated difference and preference tests with inter-trial variation and analyzed in general the power of the tests. In this paper, the power of discrimination methods for replicated difference and preference tests is discussed further. The equations for calculating power for methods based on the BB model are given. Examples with tables and charts for calculating and comparing the power of the methods are also given.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00118.x
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    BETA-BINOMIAL TABLES FOR REPLICATED DIFFERENCE AND PREFERENCE TESTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ennis and Bi (1998) discussed the beta-binomial (BB) model for replicated difference and preference tests. Based on the BB model, tables of the minimum number of choice responses to achieve significance at α≦ 0.05 are provided for replicated 2-AFC, Duo-Trio, 3-AFC and Triangular tests. The theory underlying the tables, how to use the tables, as well as some examples to illustrate their use are given. The tables can be used to evaluate the results of replicated difference and preference tests using forced choice methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00121.x
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    APPLICATION OF FUZZY SETS AND NEURAL NETWORKS IN SENSORY ANALYSIS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00108.x
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    A SIMPLE ALTERNATIVE TO GENERALIZED PROCRUSTES ANALYSIS: APPLICATION TO SENSORY PROFILING DATA (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00112.x
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    COMPARISON OF MONADIC AND SIMULTANEOUS SAMPLE PRESENTATION MODES IN A DESCRIPTIVE ANALYSIS OF MILK CHOCOLATE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00114.x
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    SAME-DIFFERENT DISCRIMINATION TESTS WITH INTERSTIMULUS DELAYS UP TO ONE DAY (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00101.x
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    DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED-OVER FLAVOR: PART I. IN PORCINE MEAT (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00104.x
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