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  • Articles  (4,437)
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  • 1
    Electronic Resource
    Electronic Resource
    COMPARISON OF METHODS FOR ANALYZING REPLICATED PREFERENCE TESTS (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Preference testing is commonly used in consumer sensory evaluation. Traditionally, it is done without replication, effectively leading to a single 0/1 (binary) measurement on each panelist. However, to understand the nature of the preference, replicated preference tests are a better approach, resulting in binomial counts of preferences on each panelist. Variability among panelists then leads to overdispersion of the counts when the binomial model is used and to an inflated Type I error rate for statistical tests of preference. Overdispersion can be adjusted by Pearson correction or by other models such as correlated binomial or beta-binomial. Several methods are suggested or reviewed in this study for analyzing replicated preference tests and their Type I error rates and power are compared. Simulation studies show that all methods have reasonable Type I error rates and similar power. Among them, the binomial model with Pearson adjustment is probably the safest way to analyze replicated preference tests, while a normal model in which the binomial distribution is not assumed is the easiest.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00042.x
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  • 2
    Electronic Resource
    Electronic Resource
    DIFFERENTIATION OF ACTIVITY PATTERNS IN THE SUPRAHYOID MUSCLES DURING SWALLOWING OF FOODS WITH FIVE TASTE QUALITIES (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Activity patterns of the suprahyoid muscles were examined using a new analytical technique. The suprahyoid activities were recorded during swallowing of tasteless foods and foods with taste qualities (sweet, salty, sour, bitter and umami). The technique involved: (1) division of cumulative integrated suprahyoid activities from each swallow into 10 equal sections and (2) assignment of individually sectioned activities to a standardized timescale as TP (from T10To T100; relative time for P% of the cumulative electromyogram) to enable comparison of data from different trials. Three significant differences were found in T p between the following foods: tasteless and sour, tasteless and bitter, and sour and umami. However, the differences were not repeatedly confirmed. These results suggest that gustatory signals from food tastes affect differentially the activity patterns of the suprahyoid muscles during pharyngeal swallowing, although the effect is not permanent. This method may be used to measure taste impressions in infants and in certain disabled subjects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00041.x
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  • 3
    Electronic Resource
    Electronic Resource
    COMMENTARY: TWO TYPES OF SENSORY PANELS OR ARE THERE MORE? (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), 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.2005.00045.x
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  • 4
    Electronic Resource
    Electronic Resource
    TWO TYPES OF SENSORY PANELS OR ARE THERE MORE? (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The purpose of this article is to discuss the issues associated with selecting assessors for sensory panels. It develops the argument that although there are many variations in the detail of how assessors are selected, all panels can be considered as either (1) selecting respondents to measure ingredient concentrations via perceptions or (2) selecting respondents to represent the response that would be obtained from a wider consumer population. The validity of the data collected, i.e., the extent to which the data collected measures what was originally intended, depends on the detail of how assessors were selected as well as a number of other factors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00044.x
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  • 5
    Electronic Resource
    Electronic Resource
    COMMENTARY: TWO TYPES OF SENSORY PANELS OR ARE THERE MORE? (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), 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.2005.00048.x
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  • 6
    Electronic Resource
    Electronic Resource
    CROSS-MODAL ADDITIVITY OF TASTE AND SMELL (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Subjects were simultaneously given subthreshold levels of taste and odor stimuli, delivered orally, for both a commonly paired and an uncommonly paired taste–odor combination. Results indicate cross-modal summation of subthreshold concentrations of both taste–odor pairs when the olfactory stimulus is delivered orally. Results of control studies suggest that the summation was indeed across modalities, and not due to the taste of the odor compound or the smell of the taste compounds. Furthermore, results indicate that regardless of taste–odor pair commonness, taste and smell can combine in a completely additive fashion (i.e., at threshold detectability when both stimuli are presented simultaneously at 50% threshold level) if the taste–odor pair is presented orally. In several instances, but not all, measured probabilities exceeded those predicted by probability summation, indicating that hyperadditive mixing often occurs, but there do seem to be individual differences. Cross-modal summation, regardless of taste–odor pair commonness, has broader implications for the development of foods, beverages and pharmaceuticals, especially in masking undesirable tastes and smells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00047.x
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  • 7
    Electronic Resource
    Electronic Resource
    THE IMPACT OF GEOGRAPHIC ORIGIN ON SENSORY PROPERTIES OF VITIS VINIFERA CV. MENCÍA (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), 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 establish the aromatic descriptors that identify the aroma of young Mencía wines from different geographic areas of Ribeira Sacra Appellation of Origin Controlled in Galicia (NW Spain). Initially, 36 attributes were identified. A multivariate analysis was carried out to evaluate this possible differentiation between the Mencía wines according to production area. Principal component analysis of sensory data permitted the differentiation among geographic areas. The wines differed significantly for seven sensory attributes. The wines from Chantada and Ribeira do Miño were characterized by higher intensities of metallic and bread odors, while Amandi and Quiroga-Bibei by balsamic, apple and phenolic characters. The wines from Ribeira do Sil exhibited a toasting character and the lactic character was present in all wines except those from Ribeira do Sil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00046.x
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  • 8
    Electronic Resource
    Electronic Resource
    PSYCHOPHYSICAL THINKING IN BUSINESS: PRODUCTS AND CONCEPTS (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Psychophysical thinking informs both concept development and product design. With products, the researcher systematically varies ingredients/processes and measures consumer reactions such as acceptance and sensory impressions. The product data generate a model showing how the formulations drive ratings. With concepts (and package designs), the researcher systematically varies the presence/absence of elements/pictures and measures consumer reactions such as acceptance or appropriateness. The concept data generate a model showing how the elements drive reactions. Concept and product research look for relations among variables, at once to understand and also to engineer consumer-acceptable products and messaging.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00034.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECT OF VARIETAL DIFFERENCES AND POLISHING OF RICE ON QUALITY PARAMETERS OF IDLI (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), 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 varietal differences and polishing of rice on quality parameters of “idli,” an Indian fermented product, were studied. In addition, the functional properties of decorticated (whole and split) black gram (Phaseolus mungo Roxb.), were also determined. Two varieties of raw rice, “Jaya” and “Minilong,” and one variety of parboiled rice “Ponni” with two degrees of polishing (high and low) were selected. Idlis were prepared following standard procedures. Variations were observed in water and fat absorption capacities of two black gram samples. Emulsification capacity ranged from 102 to 110 mL/100 g. Foam capacities at different pH range were similar, but foam stability differed as a function of time. The pH of the fermented batter was between 4.1 and 4.8. Rice with a lesser degree of polishing fermented better with higher batter volume and microbial count, lesser shear value and gave softer idlis. However, sensory analysis revealed that idlis prepared with low-polish rice scored significantly lower for appearance and color quality compared with products prepared with high-polish rice. Significant differences were observed in the quality of flavor of all products. It can be concluded that the quality characteristics of Idli were influenced by the variety of rice and the degree of polishing, but the two types of black gram used, whole and split, had no effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00035.x
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  • 10
    Electronic Resource
    Electronic Resource
    SENSORY AND INSTRUMENTAL TEXTURE MEASUREMENT OF THERMALLY PROCESSED RICE (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rice is the staple food of many countries and its sensory quality is of great concern to the consumers. Its preservation through thermal processing in retort pouches for ready-to-eat purposes was carried out by different time–temperature schedules with and without oil to achieve a minimum Foof 3 min. The sensory analysis of the cooked rice carried out using quantitative descriptive analysis showed that a process schedule of 118C, 8 min was optimum to have the optimal sensory characteristics. The same rice samples were subjected to instrumental texture measurements by texture analyzer using a crosshead speed of 0.5 mm/s with 90% compression for hardness and stickiness parameters. The instrumental hardness showed high correlation with sensory hardness, chewiness and overall quality (r = 0.72; r = 0.73; r = 0.79) and a negative correlation with sensory stickiness (r = −0.75). Applying principal component analysis, thermally processed rice samples were further classified based on the sensory and instrumental texture attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00036.x
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  • 11
    Electronic Resource
    Electronic Resource
    TERMINOLOGY DEVELOPMENT AND PANEL TRAINING FOR SENSORY EVALUATION OF SKIN CARE PRODUCTS INCLUDING AQUA CREAM (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This article describes the approach of the spectrum descriptive analysis (SDA) method to evaluate sensory properties of skin care products. The terminology for various lotions and creams was developed using SDA. A total of 26 attributes on five phases was developed with definitions and scales. Through discriminative, descriptive and scaling testing, 10 panelists were selected, and panel training was conducted until the panel grand standard deviation of the evaluated data of calibration samples showed less than 1.0. After the extensive training on sensory perceptions and scaling, the panelists evaluated the 26 attributes on 12 aqua-cream products. In the principal component analysis result of aqua-cream data, the first principal component (PC) was mainly related to oiliness, viscosity, adhesiveness and thickness on one side of the scale and transparency, wetness, coolness and spreadability on the other, with 40% of variance. The stickiness and gloss contributed greatly to the second PC with 30% of variance. The total amount of variance that was explained at the two PCs was 78%. In the biplot loadings of products and attributes, creams of K and L were identified by their higher degrees of wetness, spreadability and moisturization. They had lower degrees of stickiness, gloss and oiliness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00037.x
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  • 12
    Electronic Resource
    Electronic Resource
    BOOK REVIEW (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), 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.2005.00040.x
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  • 13
    Electronic Resource
    Electronic Resource
    COMMENTARY: EVERY TOOL HAS ITS PROPER USE (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), 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.2005.00033.x
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  • 14
    Electronic Resource
    Electronic Resource
    TASTE COMPONENTS OF CHEDDAR CHEESE: FRACTIONATION AND OPTIMIZATION OF CHEDDAR CHEESE TASTE IN WATER (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To determine the taste components of Cheddar cheese, we fractionated one mild Cheddar cheese and one aged Cheddar cheese by water extraction, freeze-drying and gel filtration. Salty, sour and umami were the three predominant tastes present in the fractions. Neither trigeminal sensations nor astringency was perceived. We used response surface methodology to reconstruct a mild Cheddar cheese taste and an aged Cheddar cheese taste in water. Less salt and less acid were needed to simulate the taste of mild Cheddar cheese, compared with aged Cheddar cheese. Our optimized water solutions (containing sodium chloride, lactic acid and monosodium glutamate) were as similar to the real cheese samples as were the water extracts of the standard cheeses. However, neither our optimized solutions nor the water extracts matched the taste of the actual cheeses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.030604.x
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  • 15
    Electronic Resource
    Electronic Resource
    COMMENTARY: ASKING A SERIES OF QUESTIONS TO DETERMINE THE TYPE OF CONSUMER OR TRAINED PANEL NEEDED (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), 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.2005.00043.x
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  • 16
    Electronic Resource
    Electronic Resource
    Viewpoints and Controversies in Sensory Science and Consumer Product Testing (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), 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.2005.00024.x
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  • 17
    Electronic Resource
    Electronic Resource
    DESCRIPTIVE ANALYSIS OF DIVALENT SALTS (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Many divalent salts (e.g., calcium, iron, zinc), have important nutritional value and are used to fortify food or as dietary supplements. Sensory characterization of some divalent salts in aqueous solutions by untrained judges has been reported in the psychophysical literature, but formal sensory evaluation by trained panels is lacking. To provide this information, a trained descriptive panel evaluated the sensory characteristics of 10 divalent salts including ferrous sulfate, chloride and gluconate; calcium chloride, lactate and glycerophosphate; zinc sulfate and chloride; and magnesium sulfate and chloride. Among the compounds tested, iron compounds were highest in metallic taste; zinc compounds had higher astringency and a glutamate-like sensation; and bitterness was pronounced for magnesium and calcium salts. Bitterness was affected by the anion in ferrous and calcium salts. Results from the trained panelists were largely consistent with the psychophysical literature using untrained judges, but provided a more comprehensive set of oral sensory attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00005.x
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  • 18
    Electronic Resource
    Electronic Resource
    MEASUREMENT OF BITING VELOCITIES AT PREDETERMINED AND INDIVIDUAL CROSSHEAD SPEED INSTRUMENTAL IMITATIVE TESTS FOR PREDICTING SENSORY HARDNESS OF GELATIN GELS (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Jaw movements during the act of biting were measured for seven subjects trained in descriptive analysis using an electrognathograph. The effectiveness of instrumental imitative tests performed at predefined and individual crosshead speeds (matching velocities measured in vivo) to predict the perception of hardness in 14 gelatin gels was assessed. For all seven subjects, the perception of hardness was adequately described by imitative instrumental tests performed with dental replicas of individual subjects (0.88 〈 R 〈 0.97). For some of the subjects, tests performed at crosshead speeds matching biting speeds improved the instrumental prediction of hardness, suggesting that biting velocity is an important aspect of the perception of hardness in food.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00006.x
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  • 19
    Electronic Resource
    Electronic Resource
    SENSORY PROFILING AND CHARACTERIZATION OF CHOCOLATE PEANUT SPREAD USING RESPONSE SURFACE METHODOLOGY (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Response surface methodology was used to profile and characterize formulations of chocolate peanut spread. A constrained mixture design for 36 different formulations with varying peanut (P), chocolate (C) and sugar (S) was used. A processing variable, roast (R), was included where peanuts were roasted to light, medium and dark levels. A descriptive panel (n = 10) identified and rated 24 attributes, using 150-mm unstructured line scales. Regression analysis was performed and models were reduced. Models having R2 〉 0.70 were selected for prediction. Contour maps were constructed to: (1) visualize the effects of mixture components and roasting level and (2) characterize optimum formulations at light, medium and dark, which were determined as (30–49% P, 23–40% C and 21–31% S); (29–65% P, 0.9–41% C and 17–36% S) and (27–56% P, 19–45% C and 18–35% S), respectively, adding up to 100% of the mixture. Analyses of optimum and nonoptimum formulations and significant differences were not found between predicted and observed values for most attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00023.x
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  • 20
    Electronic Resource
    Electronic Resource
    IMPACT OF SERVING TEMPERATURE ON TRAINED PANEL PERCEPTION OF CHEDDAR CHEESE FLAVOR ATTRIBUTES (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes was determined. Seven cheeses were selected to represent a range of age and flavor profiles. A descriptive sensory panel received 75 h training on 15 terms for cheese flavor attributes and basic tastes from a previously identified sensory lexicon for Cheddar cheese. Three serving temperatures were selected (5, 12, 21C). Cheeses were subsequently evaluated in quadruplicate by the panel at each serving temperature. Cheeses were differentiated on their flavor and taste attributes (P 〈 0.0001). Perception of sour taste intensity increased with serving temperature (P 〈 0.05). Other flavors and basic tastes did not exhibit a temperature effect or temperature by cheese interaction (P 〉 0.05). Panelists noted that cheese was more difficult to evaluate at 21C compared with 12 or 5C. Cheddar cheese serving temperature should not pose an issue for comparing descriptive sensory results from multiple locations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00013.x
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  • 21
    Electronic Resource
    Electronic Resource
    NUTRITIONAL, PHYSICAL AND SENSORY CHARACTERISTICS OF VARIOUS CHOCOLATE-FLAVORED PEANUT–SOY BEVERAGE FORMULATIONS (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mixture design and pilot-plant scale processing protocol were developed to obtain the best chocolate-flavored peanut–soy beverage formulation. Twenty-eight formulations were evaluated for nutritional (lysine content), physical (viscosity [η], visual stability index [VSI]) and nine sensory (consumer liking) attributes. Lysine contents (mg/g protein) (44.1–57.1) were close to the reference (51.0) and in the desirable range observed for other peanut-based beverages. Higher viscosity indicated lower consumer liking, but lower viscosity resulted in lower VSI. Formulation ♯8 having 43.9% peanut, 36.3% soy protein isolate (SPI) and 19.8% chocolate syrup had the highest consumer liking and the best balance of physical properties (η = 41.5 mPa·s; VSI = 0.99). As compared to commercial chocolate milk (6 = slightly like to 7 = moderately like), it was rated higher for appearance (7.0), color (6.8) and sweetness (6.4). Two SPI formulations (♯6 and ♯7) and a soy flour formulation (♯14) were rated highest for aroma (6.2), color (7.0) and flavor (6.0), respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00015.x
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  • 22
    Electronic Resource
    Electronic Resource
    PERCEPTION OF PORK PATTIES WITH SHIITAKE (LENTINUS EDODE P.) MUSHROOM POWDER AND SODIUM TRIPOLYPHOSPHATE AS MEASURED BY KOREAN AND UNITED STATES CONSUMERS (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), 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 explored consumer liking and perception of pork patties with an added functional health ingredient: shiitake (Lentinus edodes P.) mushroom powder. In addition, patties with and without sodium tripolyphosphate were tested. Both native Korean and U.S. consumers evaluated the products. Pork patties made with both phosphate and mushroom powder were found to be acceptable by Korean consumers, but increases in mushroom powder in patties with phosphate decreased acceptability for U.S. consumers. However, addition of mushroom powder to patties without phosphate increased acceptability for U.S. consumers, perhaps because it tended to increase texture acceptance and juiciness. Thus, addition of mushroom powder as a functional ingredient in pork patties, while possible, would require different formula modifications to appeal to consumers of differing nationalities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00016.x
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  • 23
    Electronic Resource
    Electronic Resource
    PAIRED PREFERENCE TESTS: d′ VALUES FROM MEXICAN CONSUMERS WITH VARIOUS RESPONSE OPTIONS (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), 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, each comprising 200 consumers, performed paired preference tests between two flavors of potato chips. For one group, a “No Preference” option was allowed, while for the second group, it was not. For a third group, a “No Preference” option was allowed while the preference responses were differentiated as “Strong Preference” and “Weak Preference.” For all three groups, d′ values representing overall strength of preference did not differ significantly.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00018.x
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    PREDICTING INTERSTIMULUS INTERVALS BETWEEN SAMPLES FOR CAPSAICIN-CONTAINING SALSA WITH A RANGE OF HEAT LEVELS (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A model was developed to predict an optimal interstimulus interval during testing for samples of products (such as salsa) that contain capsaicin. Oral “heat burn” intensity for four levels of salsa (mild, 25,000 Scoville Heat Units [SHU]; medium, 70,000 SHU; hot, 130,000 SHU; and extra hot, 250,000 SHU) was evaluated over time using a trained, experienced five-member descriptive sensory analysis panel. As capsaicin concentrations increased, the time it took for heat perception in the mouth to return to a negligible sensory value increased – a result of the higher amount of heat burn that must dissipate and a slower rate of decay after samples with more intense heat burn. Although a slight sensitization trend may occur with mild and medium salsas, and a slight trend toward desensitization may occur for the hot sample, the maximum intensity ratings after repeated tastings were not significantly different, and real perceptual differences may not exist. Two models were developed that can be used to predict the time required between samples – one based on SHU values and the other based on initial sensory heat score. This information can be used by sensory researchers to approximate the necessary interstimulus interval between salsa samples during sensory testing by trained panels to avoid carryover effects from one sample to another.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00014.x
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    A PANEL PERFORMANCE PROCEDURE IMPLEMENTED IN R (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Monitoring performance is essential for the efficient use of a sensory panel both during training and while carrying out product assessments. We present a concise procedure to monitor panel performance based on classical statistical methods. The program includes tests for the ability to discriminate between products, repeatability of assessments, scale use, agreement between panelists and a principal component analysis map of panelist means across attributes. The algorithm is implemented in R – a state-of-the-art, freely available statistical software package. The program output is summarized in graphs and tables. This easily applicable panel performance procedure is aimed at improving sensory practice, especially in areas where the use of highly complex systems is not feasible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00021.x
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    EFFECTS OF DIFFERENT FACTORS ON SENSORY ATTRIBUTES, OVERALL ACCEPTANCE AND PREFERENCE OF ROOIBOS (ASPALATHUS LINEARIS) TEA (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of serving size, gender, age, tea type, tea-making technique and water quality on the sensory attributes (appearance, aroma and taste), overall acceptability and preference of Rooibos tea were investigated. In general, there were significant effects of age and main factor interactions on the attributes and product acceptability (P ≤ 0.05). The interaction of serving size, gender and age affected the acceptability of Rooibos (P ≤ 0.05). Although there was significant difference between natural and vanilla-flavored tea in terms of color, clarity, odor and taste (P ≤ 0.05), no difference was observed in the product acceptability (P 〉 0.05). The tea-making technique only affected the odor, with traditionally brewed tea having lower intensity scores than the infused tea. The tea prepared using natural spring water was found to be clearer and had higher acceptability scores than the tea prepared using tap water (P ≤ 0.05). There was no existing significant preference for the natural Rooibos over the vanilla-flavored one, and the traditionally brewed tea over the infused one; however, the tea prepared using the spring water was preferred over the one prepared using tap water.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00020.x
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    TASTE PERCEPTIONS AND DIETARY INTAKES OF SMOKELESS TOBACCO USERS AND NONTOBACCO USERS (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Smokeless tobacco and nontobacco users differed for certain concentrations of perceived intensities of the four solutions – significantly for sweet (P ≤ 0.008) and salty (P = 0.001). Sensitivity to salty (P = 0.02) and bitter (P = 0.11) solutions decreased with increasing hours of exposure to smokeless tobacco. Smokeless tobacco and nontobacco users rated fruits and vegetables for preference and the four taste senses differently, with a decreasing trend for sweet tastes in smokeless tobacco users with increasing hours of exposure to smokeless tobacco. Smokeless tobacco users consumed more total fat (P = 0.06) and fat per 1000 kcal (P = 0.13) than nontobacco users. Higher intakes of total fat (P = 0.005), total fat per 1000 kcal (P = 0.18), total sodium (P = 0.03) and total Vitamin E (P = 0.06) were found with increasing hours of exposure to smokeless tobacco. Although fruit and vegetable intakes did not differ between smokeless tobacco and nontobacco users, both groups should increase their consumption of fruits and vegetables.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00022.x
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    ANNOUNCEMENT (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), S. 0 
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    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.2004.19502.x
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    THERMAL PERCEPTIONS AND PREFERENCES IN INDOOR ENVIRONMENTS (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory analysis was applied to the study of thermal perception, in order to determine and characterize end-users’ preferences concerning five indoor thermal environments generated by different heating systems. In this review, we developed a sensory profile method to describe and quantify the sensory characteristics of the thermal environments. A consumer test was also performed in order to investigate the hedonic judgment of 119 end users. The results show that trained assessors are able to describe and quantify sensory differences between the environments with high reliability. Consumers’ preferences are influenced by both their thermal sensations in the environments, as expressed by the sensory panel, and their personal opinions of the corresponding heating systems.
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    URL: http://dx.doi.org/10.1111/j.1745-459x.2004.091103.x
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    SOURCES OF ERROR AND THE NO-PREFERENCE OPTION IN DAIRY PRODUCT TESTING (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: When products are physically identical, consumers will choose a no-preference option in a paired preference test only about 30% of the time, giving a nonintuitive result. We evaluated the no-preference false alarm rate in dairy products and the potential sources of error in panelist behavior, including discrimination problems and poor repeatability of judgments. Paired preference tests were conducted with milk (2% versus nonfat or skim), with cottage cheese (4% versus nonfat) and with identical samples. Triangle, dual standard and same/different discrimination tests were also conducted. The no-preference option was chosen by about 30% of the consumers when samples were identical, and less frequently when samples were different. Discrimination performance, although statistically significant, was poorer than expected with about 30% discriminators (d′ of 1.7) in most tests. Even in the dual standard tests on milk (visually obvious and with references present), performance was only 88% correct (76% discriminators). Repeatability in preference tests was also poorer than expected, with only 56% choosing the same preference option for different samples on repeat trials although the group preferences were stable. Same/different tests indicated that over 50% of the consumers called identical samples different, although this fell short of explaining the 70% average false alarm rate in preferences. Even with apparently discriminable consumer products, accurate discrimination of the samples and repeatability of preferences should not be assumed. Random responding may contribute to error variance and produce nonsensical results such as the expression of choice between identical samples.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00039.x
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    INSTRUMENTAL AND SENSORY EVALUATION OF TEXTURAL ATTRIBUTES IN CHEESE ANALOGS: A CORRELATION STUDY (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    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 investigate the usefulness of an array of statistical techniques to describe relationships between instrumental data and non-oral sensory texture profiling scores by using a range of model processed cheese analogs as example. Pairwise correlation, used as an exploratory tool, showed no significant correlation for flexibility and greasiness with any individual instrumental parameter. Stepwise regression, principal component regression and partial least squares regression were used to generate models for firmness, stickiness and curdiness of the analogs studied. No models could be generated for flexibility and greasiness, and models for rubberiness had poor quality of fit compared with the other sensory attributes. In general, firmness, stickiness and curdiness were satisfactorily modeled by using chemical data and small deformation rheological parameters. Compression data (large deformation), often used in correlation studies regarding the texture of cheese, did not necessarily lead to better correlation results in comparison with other instrumental parameters used in this research.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00038.x
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    FUNCTIONAL APPROACH FOR THE ANALYSIS OF TIME INTENSITY CURVES USING B-SPLINES (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This article deals with a functional approach based on the projection upon a B-spline basis in order to analyze Time Intensity curves. The modelization is followed, on the one hand, by the assessment of the repeatability and the discrimination ability of the panelists, and on the other hand, by the determination of a good compromise over repetitions. Finally, a multidimensional analysis enables the comparison of the shapes of the curves associated with the assessors (assessors’ signature) and the characterization of the products. The properties of this functional approach are illustrated with TI curves describing sweetness variations of drinks.
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    THE STATE OF DATA MANAGEMENT IN SENSORY EVALUATION: RESULTS FROM A WEB-BASED SURVEY (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory evaluation departments (SEDs) in most companies underutilize the expertise of the internal information technology departments (ITDs). This research reports on the state of sensory evaluation data management practices (SEDMP) and the level of interaction with the ITD. An Internet-based survey was distributed to sensory evaluation professionals (n = 378) and 21.4% responded. About half (50.6%) of the respondents were satisfied with SEDMP while 40.7% were not. Inadequate data storage systems and the lack of resources negatively influenced their satisfaction with SEDMP, while interaction with the ITD had a positive effect. Excel, MS Access and Oracle were used by 67.9%, 38.2% and 2.4% of the respondents, respectively. Most sensory professionals (86.4%) reported not having training in data management. Although 48.2% of the SEDs had the ability to develop relational databases, this skill was not reflected in how data were being managed.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00026.x
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    HOW WELL DOES THE 9-POINT HEDONIC SCALE PREDICT PURCHASE FREQUENCY? (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: One hundred and one consumers assessed three strawberry-flavored yogurts, using the 9-point hedonic scale and a purchase intent scale, both blind and with their appropriate cartons. They were then monitored for a year, to determine whether their ratings had any predictive value for their purchase behavior. It was found that the highest rated yogurts tended to be the ones that were purchased during the year. Any correspondence between rank order of rating and of purchase frequency was negligible. Predictions were better when the yogurts were rated with their cartons. The ratings were a better predictor of purchase frequency than price. Various consistency measures were also made.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00027.x
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    COMMENTARY: CHOICE VERSUS DIRECT SCALING: IS “NO PREFERENCE” AN OPTION? (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00030.x
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    THOUGHTS ON SUBJECTIVE MEASUREMENT, SENSORY METRICS AND USEFULNESS OF OUTCOMES (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This note presents a discussion of direct scaling versus paired comparison from the viewpoint of historical, design, field, analytical and interpretation issues. A lot of sensory and consumer research use procedures such as direct measurement, which in turn can lead to major development-relevant insights. At the same time, other research with the same objectives uses choice methods, which in the author's mind do not, and cannot, lead to these desired development-relevant insights. It is important to differentiate between the two types of approaches and understand their pros and cons, as well as their intellectual histories. Simply choosing a measurement procedure by the diktat of management or of current fads may actually be counterproductive to the specific task in particular, and to the field of sensory research in general.
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    A COMPARISON OF METHODS FOR MONITORING INDIVIDUAL PERFORMANCES IN TASTE SELECTION TESTS (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The evaluation of panel performance was made by three methods: average of correct responses (A), comparison of distances of individual standardized judgments to the average standardized responses (D) and a principal components analysis (PCA). Thirty assessors identified water and basic tastes and discriminated different sweet stimuli in neutral or acidified vehicles using R-index rating and ranking tests. By A and D methods 22 assessors were qualified as proficient. Composition of both panels was identical except for one judge. The output from PCA provided a graphical representation of the performance of the assessors and retained different subsets of 24–26 panelists for different proposals as discrimination of sweetness in acidified beverages, recognition of bitterness, sourness and discrimination of slight sweetness or evaluation of saltiness.
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    COMMENTARY: THOUGHTS ON SUBJECTIVE MEASUREMENT, SENSORY METRICS AND USEFULNESS OF OUTCOMES (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00031.x
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    COMMENTARY: DIRECT VERSUS INDIRECT SCALING: THE GNASHING OF PSYCHOPHYSICAL WORLDVIEWS (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00032.x
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    COMPARISON OF DISCRIMINATION ABILITY BETWEEN A PANEL OF BLIND ASSESSORS AND A PANEL OF SIGHTED ASSESSORS (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this work was to compare a panel of blind assessors with one of sighted assessors in the discrimination of food products. Each panel had 20 screened and trained assessors. Five commercial food products were used: crackers, liver paste, powdered orange juice mix, Reggiano cheese and yogurt. Slight flavor and/or texture modifications were introduced for adequate discrimination difficulty. Each pair of products was tested by both panels using the triangle test and a scaled difference from control test. Numbers of correct answers for the triangle test were similar for both panels. There were minor differences between the panels in the difference from control test, due to the sighted panel having more training in the use of the scale. Overall the panels of trained blind and sighted assessors were equivalent in their performance.
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    AN EFFECTIVE WAY TO MINIMIZE DRIFTING AND MONITOR THE PERFORMANCE OF A SENSORY PANEL DURING LONG-TERM PROJECTS – A CASE STUDY FROM A PROJECT ON HERRING QUALITY (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A quick and easy way to monitor the performance of individual sensory assessors during long-term fishery projects was presented. By serving the same product as a reference before each session, assessors could easily recapitulate the descriptors and recalibrate their evaluations to the same scale. No drifting was found during an evaluation period of 19 months, and this was a result of the continuous use of the reference. Serving the reference as an unknown sample made it possible to monitor the performance of the panel. Multivariate data analytical techniques allowed for quick calculations, and results were easily interpreted with the visual layout. Assessors differing from the rest of the panel could be quickly identified as well as the descriptors involved in the deviations. Three assessors were found to use different parts of the scale than the main panel, and one assessor evaluated one descriptor differently than the average panel. After correction for level effect, no difference existed between assessors.
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    THE BETA-BINOMIAL MODEL: VARIABILITY IN OVERDISPERSION ACROSS METHODS AND OVER TIME (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The beta-binomial model accounts for variability between samples as well as variability between judges (overdispersion), making it possible to combine responses across judges and replications. Overdispersion (measured by gamma) was examined in this 3-part study. (1) Groups of judges (n = 53–59) performed two replications each of a paired comparison and paired preference. Results showed that extent of overdispersion could not be predicted from the method. (2) The stability of gamma across discrimination methods (2-alternative forced choice [2-AFC], 3-alternative forced choice [3-AFC], triangle and duo-trio) was also examined (n = 103). Results indicated that gamma was largely consistent across 2-AFC, 3-AFC and triangle tasks, but it was higher in the duo-trio task. (3) The stability of gamma over time was also investigated (n = 25). Results demonstrate that overdispersion varied over time with no clear pattern. In all cases, use of the beta-binomial model allowed responses across judges and replications to be combined, increasing the power achieved for a given panel size.
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    EFFECTS OF RESIDUAL TOOTHPASTE FLAVOR ON FLAVOR PROFILES OF COMMON FOODS AND BEVERAGES (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Because toothpaste and other menthol/surfactant-containing products have residual effects, researchers should ensure that enough time has elapsed between use of toothpaste and evaluation of food products. In this study, orange juice, coffee, sausage and processed cheese were profiled under controlled conditions and at 4, 12, 30 and 60 min after panelists brushed with a strongly mentholated toothpaste. Residual effects of the toothpaste at 4 min reduced several aromatic attributes, but did not affect most fundamental taste or texture attributes. A mint aromatic was observed in some food products after toothpaste use, even after 12 min. Chemesthetic attributes were diminished when a product was presented within 12 min of brushing. Results suggested that the amount of time needed between brushing and tasting depended on the food product. Orange juice, an acidic beverage, required at least an hour's delay; fatty, solid foods could be tasted almost immediately after toothbrushing if provided a warm-up sample first.
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    SENSORY COMPARISON OF SEVERAL CHEESE VARIETIES MANUFACTURED FROM DIFFERENT MILK SOURCES (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objectives of the present study were (1) to identify specific sensory patterns for several cheese varieties, paying special attention to ewe's milk cheeses, (2) to describe nonewe's milk cheeses (goat, cow, milk mixture) relationships within the considered ewe's milk cheese sensory space and (3) to evaluate if a lexicon specifically suited for ewe's milk cheeses’ description was useful for other sources of milk cheeses’ sensory assessment. A lexicon specifically adapted for ewe's milk cheese sensory description was employed. Results from Linear Discriminant Analysis showed that ewe's milk cheese varieties have unique sensory characteristics that are very different from each other. Cow milk variety was the closest to one of the ewe's milk cheese category; however, a deeper analysis showed both products had very specific sensory properties. The ewe's milk cheese descriptive lexicon is adequate to discriminate among nonovine varieties. However, updates may be necessary for a complete sensory characterization.
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    COMMENTARY: SENSORY RESEARCH WITH CHILDREN (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
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    CONDUCTING SENSORY RESEARCH WITH CHILDREN (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory testing with children can provide important insight into their likes and dislikes. Sensory professionals need to use methods that are appropriate for different age groups. This article reviews the current state of knowledge in this area and stresses the importance of considering the sensory, cognitive and social factors that may impact how best to conduct testing with children.
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    COMMENTARY: WHITHER NOW THE GRAND SENSORY “PROJECT” IN AN AGE OF IMPROVING METHODOLOGY? (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), 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.2005.00010.x
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    COMMENTARY: CONDUCTING SENSORY RESEARCH WITH CHILDREN (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), 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.2005.00009.x
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    THE CONSUMER SENSORY PERCEPTION OF PASSION-FRUIT JUICE USING FREE-CHOICE PROFILING (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Free-choice profiling (FCP) was carried out in order to investigate how naive consumers (who had never tried the product before) described and perceived passion-fruit juice. This method allows participants to use their own attributes to describe and quantify food products and beverages. The study used four different samples of passion-fruit juice, analyzed by 10 consumers in three replicates. The data were analyzed by using generalized Procrustes analysis. The first and second dimension accounted for 78.7% of the variance. The product consensus configuration revealed that assessors were able to reproduce samples’ description, and also to differentiate samples. Free-choice profiling is a useful method for describing consumer perception of passion-fruit juice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.050604.x
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    EFFECT OF PRICE ON PLEASANTNESS RATINGS AND USE INTENTIONS FOR A CHOCOLATE BAR IN THE PRESENCE AND ABSENCE OF A HEALTH CLAIM (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), 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 price information on hedonic and use intention responses to a chocolate bar was investigated in the absence and presence of a health claim related to energy, satiety value and cholesterol content. First, Finnish students (n = 79) tasted and rated blind three chocolate bars (one regular, two containing functional ingredients). Second, one group (“Informed,” n = 40) evaluated the samples with the health claim and price information, the other group (“Control,” n = 39) as a regular bar with price information only. A separate focus group (n = 6) interview was conducted to obtain further views of the claim and samples. Neither the health claim nor the price affected pleasantness ratings, while the increasing price significantly reduced the likelihood of buying and preferred frequency of eating the chocolate bar in both groups. Price affected the likelihood of buying more strongly among females than among males, and involvement with chocolate bars affected the likelihood of buying in the control, but not in the informed group. The focus group interview indicated that healthfulness might be irrelevant for chocolate products. Overall, price heavily affected the likelihood of buying the target product, but price and the health claim were incapable of altering hedonic responses to it.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.061704.x
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    SENSORY SHELF-LIFE ESTIMATION OF ALFAJOR BY SURVIVAL ANALYSIS (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Survival analysis methodology was used to estimate the shelf life of alfajor (a chocolate-coated individually wrapped cake) at 20 and 35C by using results obtained from consumers when asked if they would accept or reject samples with different storage times. Sensory acceptability (measured by consumers), off-flavor (measured by a trained panel) and moisture content were linearly related to time. These correlations were used to estimate values at the shelf-life times calculated for 25 and 50% rejection probability. Survival analysis provided the following shelf-life estimation: 74 days at 20C and 33 days at 35C for a 25% of rejection, 87 days at 20C and 39 days at 35C for a 50% of rejection. An alfajor stored at 20C having an acceptability value below 4.9 (1–9 hedonic scale) and off-flavor intensity above 5.3 (0–10 scale) would be rejected by 25% of the consumers. Chemical data were not good shelf-life predictors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.050704.x
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    COMPARISON OF THE STATISTICAL ANALYSIS OF HEDONIC DATA USING ANALYSIS OF VARIANCE AND MULTIPLE COMPARISONS VERSUS AN R-INDEX ANALYSIS OF THE RANKED DATA (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Consumers rated a set of toothbrushes and a set of potato chips on 9-point and 21-point hedonic scales under two experimental protocols: a traditional approach and rank-rating. The hedonic data were analyzed in the usual way by using anova and multiple comparisons and also by ranking the data and using an R-index analysis. The hypothesis that the latter analysis would elicit fewer significant differences was not confirmed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.060904.x
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    PERFORMANCE COMPARISON BETWEEN TRAINED ASSESSORS AND WINE EXPERTS USING SPECIFIC SENSORY ATTRIBUTES (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The profile of nine samples of Chardonnay wines was used to compare the performance of an expert panel and a trained descriptive panel using a common sensory terminology. Each panel (expert and trained) consisted of eight members, and the descriptors used by both groups were generated by the trained assessors. Thirteen out of 17 attributes evaluated turned out significant for wine discrimination among experts, and seven out of 17 for trained subjects. The trained panel reached a higher level of consensus, while the experts were more discriminative among attributes. The principal components analysis (PCA) corresponding to the expert group explained 88.68% of the total variance among the samples of the first two components. A third component was needed for the group of trained assessors (87.66% variance). The PCA showed the same wine grouping for both panels, indicating that differences were perceived in a similar way, despite that the sensory dimensions of these differences was not the same in all the cases.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.051404.x
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    HISPANIC AND NON-HISPANIC RESPONSES TO CONCEPTS FOR FOUR FOODS (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Hispanics and non-Hispanics Americans participated in four sets of studies dealing with health-oriented foods, with the goal to identify how they respond to food categories relevant in any cuisine. Each study comprised a conjoint analysis using 36 elements followed by a self-profiling questionnaire to learn more about Hispanic and non-Hispanic food responses to concepts for four different product categories (morning bread, bottled water, healthful salad dressing and popcorn as a snack). The study identified patterns of preference of marketing statements in the areas of health information, sensory characteristics, emotional benefits and endorsements. Conjoint utility values generated by both Hispanics and non-Hispanic respondents correlated highly, suggesting that their food attitudes are quite similar for“non-signature”products despite the differences in their original cuisines.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.030804.x
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    USE OF CONFIDENCE ELLIPSES IN A PCA APPLIED TO SENSORY ANALYSIS APPLICATION TO THE COMPARISON OF MONOVARIETAL CIDERS (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), 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 descriptive sensory analysis, a principal component analysis (PCA) is usually applied to analyze products with attributes. To visualize the variability of a mean point (i.e., the center of gravity of the product), we introduced confidence ellipses. In this particular application, resampling methods are performed. Twenty products composed of five varieties of cider were studied. We would like to know if these five varieties are different. Confidence ellipses reveal differences between varieties foreshadowed in PCA.
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    AUTHOR INDEX (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), 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.2004.19601.x
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    TRAINING EFFECTS ON PERFORMANCE OF DESCRIPTIVE PANELISTS (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The amount of training necessary to adequately “train” a descriptive panel is a matter of contention. The objectives of this research were to compare the performance of descriptive panelists after short-term (4 h), moderate (60 h) and extensive training (120 h). Seven screened panelists were chosen to evaluate three commercial tomato pasta sauces after each training period. Panelist performance improved with increased training. Sample differences were observed in all texture attributes and some flavor attributes, even after the shortest training time (4 h). However, more differences were found with at least 60 h of product training. After 120 h of training, product differences for all texture attributes and most of the flavor attributes studied could be ascertained by the trained panelists. These results suggested that only limited training may be necessary to find differences among products for many texture attributes and some flavor attributes. However, extensive training may be required to reduce variation among panelists and increase the discriminant abilities of panelists.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.082402.x
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    SUBJECT INDEX (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), S. 0 
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    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.2004.19602.x
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    EFFECTS OF DELIVERY METHOD ON THE SENSORY PERCEPTION OF SEMISOLID DAIRY DESSERTS (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), 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 tests the possibility that sensory attributes are affected by the method by which a food is transferred to the mouth. For example, hot liquids appear to be considerably hotter when taken through a straw than when taken using a cup. Pre-weighed samples of two vanilla flavoured dairy custards were presented, in random order, to 16 trained panellists using a spoon, an 11-mm diameter straw or a modified straw that had a 4-mm diameter constriction within it. Panellists rated products using a subset of attributes generated by a quantitative descriptive analysis panel. The amount ingested was measured by re-weighing each sample after assessment. Each experiment was repeated three times. There were significant differences in the amount ingested for the two products. The delivery method had no effect on the sensory attributes of the products other than for thickness and melting, where products taken with the spoon were rated as less viscous than when taken through a straw. The constriction in the straw had no effect on either the amount ingested or on any of the sensory attributes. This study demonstrates that resistance to sucking does not affect perception of thickness.
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    URL: http://dx.doi.org/10.1111/j.1745-459x.2004.011403.x
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    DESCRIPTIVE PROFILES OF ROASTED PEANUTS STORED AT VARYING TEMPERATURES AND HUMIDITY CONDITIONS (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Roasted peanuts were stored at 20 treatment combinations of water activities (0.33, 0.44, 0.54, 0.67, 0.75) and temperatures (23, 30, 35, 40C), and evaluated after storing for 0, 20, 40, 60, 80, 100, and 110% of estimated shelf life, ranging from 0 to 91 days. Regression models indicated that increasing storage time and storage water activity resulted in decreasing crispness, crunchiness, hardness, roasted peanutty, sweet aromatic, salty, bitter and sweet attributes and increasing fracturability, chewiness, tooth packing and cardboard flavor. Storage temperature did not contribute to regression models of textural properties of roasted peanuts. Increasing storage temperature resulted in a faster rate of decrease for roasted peanutty and faster rate of increase of cardboard flavor. Roasted peanuts stored between 0.33 and 0.41 a w at 23C are predicted to have the least change in sensory properties after 68 and 91 days respectively.
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    URL: http://dx.doi.org/10.1111/j.1745-459x.2004.021704.x
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    THE ROLE OF AUDITORY CUES IN MODULATING THE PERCEIVED CRISPNESS AND STALENESS OF POTATO CHIPS (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: We investigated whether the perception of the crispness and staleness of potato chips can be affected by modifying the sounds produced during the biting action. Participants in our study bit into potato chips with their front teeth while rating either their crispness or freshness using a computer-based visual analog scale. The results demonstrate that the perception of both the crispness and staleness was systematically altered by varying the loudness and/or frequency composition of the auditory feedback elicited during the biting action. The potato chips were perceived as being both crisper and fresher when either the overall sound level was increased, or when just the high frequency sounds (in the range of 2 kHz−20 kHz) were selectively amplified. These results highlight the significant role that auditory cues can play in modulating the perception and evaluation of foodstuffs (despite the fact that consumers are often unaware of the influence of such auditory cues). The paradigm reported here also provides a novel empiric methodology for assessing such multisensory contributions to food perception.
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    URL: http://dx.doi.org/10.1111/j.1745-459x.2004.080403.x
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    COMMON AND SPECIFIC EFFECTS OF FINE FRAGRANCES ON THE MOOD OF WOMEN (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), 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 three pleasant fine women's fragrances on the mood of women was assessed. The three fragrances had similar hedonic values but different sensory characteristics. The fragrances elicited nonspecific effects on mood. All three fragrances’ impact on mood was influenced by initial mood and lasted up to three hours, i.e., as long as the scent was still noticeable. Trends revealed that all three fragrances decreased negative affect and increased vigor. Also, independent of their hedonic value, the three fragrances elicited specific mood patterns. With the “woody citrus coniferous” scent, respondents experienced higher hostility and tension. The “floral chypre citrus” fragrance decreased anger and confusion. The “floral woody” scent had the lowest Total Mood Disturbance score and lowered depression, tension and confusion.
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    STUDY ON SENSORY AND COMPOSITION CHANGES IN ITALIAN AMARONE VALPOLICELLA RED WINE DURING AGING (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Amarone is a red wine produced with a technique already known to the ancient Romans, based on withered grapes and a slow fermentation. Amarone is now considered to be one of the great Italian wines and it is exported all over the world. Sensory and compositional analyses were carried out to describe the profile of the Amarone over four vintages (1998–2001) at different stages of aging. All wines were analyzed for titratable and volatile acidity, pH, alcohol content, residual sugars, t-resveratrol, antioxidant power, color, tonality, total polyphenols and anthocyans. Twelve trained people evaluated aroma and flavor attributes of all the wines in triplicate in a sensory session. Principal component analysis (PCA) of chemical, physical and sensory data for Amarone wine allowed us to highlight the differences between the wines. In general, the 1998 and 1999 vintages had higher aroma and flavor of Wood and Alcohol than the 2000 vintage, which, on the other hand, had higher aroma and flavor of Liquor and Cherry in alcohol. In contrast, the younger wine (2001 vintage) was the more Astringent and had many polyphenols and anthocyans, distinctive features for a red wine that has been in the cask for a short time.
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    ASTM LEXICON FOR SENSORY ATTRIBUTES RELATING TO TEXTURE AND APPEARANCE (2004)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), S. 0 
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    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.2004.19501.x
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    Permeability (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 1-20 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.000245
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    The Role of Water in the Structure and Properties of Protoplasm (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 21-54 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.000321
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    Biological Oxidations and Reductions (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 55-68 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.000415
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    Enzymes (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 69-88 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.000441
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    The Chemistry of the Acyclic Constituents of Natural Fats and Oils (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 89-108 
    Details
    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.000513
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    The Chemistry of the Sterols, Bile Acids, and other Cyclic Constituents of Natural Fats and Oils (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 109-134 
    Details
    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.000545
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    The Chemistry of the Lipins (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 135-150 
    Details
    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.001031
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    The Chemistry and Metabolism of the Compounds of Sulfur (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 171-186 
    Details
    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.001131
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    The Chemistry of the Amino Acids and the Proteins (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 151-170 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.001055
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    The Chemistry and Metabolism of the Compounds of Phosphorus (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 187-212 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.001155
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    Carbohydrate Metabolism (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 247-266 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.001335
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    Fat Metabolism (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 267-298 
    Details
    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
    Type of Medium: Electronic Resource
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    The Metabolism of Proteins and Amino Acids (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 299-318 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.001503
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    The Chemistry of the Carbohydrates and the Glycosides (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 213-246 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.001241
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    Nutrition (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 319-336 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    Vitamins (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 337-412 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.002005
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    The Hormones (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 413-429 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.002213
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    Liver and Bile (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 457-484 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.002325
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    The Metabolism of Brain and Nerve (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 487-506 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.002415
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    Chemical Embryology (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 507-526 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.002451
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    The Chemistry of Muscle (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 431-457 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.002243
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    The Chemistry of the Animal Pigments (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 527-534 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.002523
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    Animal Pigments (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 535-550 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.002535
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    Plant Pigments (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 551-580 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.003003
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    The Nitrogenous Constituents of Green Plants (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 611-617 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.003143
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    Mineral Nutrition of Plants (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 618-636 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    The Chemistry of the Bacteria (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 637-654 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.003225
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    The Terpenes, Saponines, and Closely Related Compounds (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 581-610 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.003053
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    Immunochemistry (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 655-674 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.003255
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    The Biochemistry of the Fungi (1932)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 1 (1932), S. 675-695 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.01.070132.003331
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    Fifty Years "Synthetiker" in the Service of Biochemistry (1960)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 29 (1960), S. 1-16 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.29.070160.000245
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    Proteolytic Enzymes (1960)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 29 (1960), S. 45-72 
    Details
    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.29.070160.000401
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    Transferases (1960)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 29 (1960), S. 73-104 
    Details
    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
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    URL: http://dx.doi.org/10.1146/annurev.bi.29.070160.000445
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    Chemistry of the Carbohydrates (1960)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 29 (1960), S. 105-130 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bi.29.070160.000541
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    Glycolipids (1960)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 29 (1960), S. 131-150 
    Details
    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bi.29.070160.001023
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    Mechanism of Enzyme Action (1960)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biochemistry 29 (1960), S. 15-44 
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    ISSN: 0066-4154
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Chemistry and Pharmacology , Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bi.29.070160.000311
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