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  • Articles  (98,339)
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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The design and improvement of products and processes often calls for experiments where several response variables are analyzed simultaneously. Frequently, some of these variables are sensory attributes that can only be measured subjectively, through sensory evaluation panels or using expert opinion. In this paper we apply a multiresponse optimization procedure presented in Fogliatto and Albin 1997, to optimize a military food product where 24 sensory attributes are evaluated through descriptive analysis techniques. Our objective is to select the best design and operating control factors considering all attributes simultaneously.
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In a double-blind crossover study, 94 symptomatic adult patients with allergic rhinitis rated sensory preferences for single exposures (2 sprays in each nostril) to three intranasal corticosteroids: triamcinolone acetonide AQ, beclomethasone dipropionate AQ, and fluticasone propionate. Each patient was given the medication and then immediately asked to use a 100-point scale to rate 13 attributes: comfort to take the medicine, medicine run-off, irritation, strength of urge to sneeze, strength of odor, liking odor, strength of taste, strength of bitter taste, liking taste, and moistness of nose and throat, and then (at least 2 min after administration) irritation, medicine run-off, and overall liking. The order of drug presentation was randomized across patients and a 30-min rest interval occurred between drug administrations. Triamcinolone was lower in odor strength than both beclomethasone and fluticasone (mean scores of 8 vs 57 and 52, respectively; P〈0.001) and the odor of triamcinolone was preferred to the odor of the two other sprays (mean score of 72 vs 55 and 55, respectively; P〈0.001). While the taste intensity ratings of the three sprays were not significantly different, the triamcinolone taste was liked more than that of fluticasone (mean scores of 55 vs 41, P〈0.04). Overall, triamcinolone was liked more than fluticasone (P〈0.05). In summary, patient preference testing has shown that triamcinolone is preferred over beclomethasone and/or fluticasone in terms of odor and taste. Such preferences may be important in treatment compliance and outcomes.
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Milk powders available commercially are of different qualities. The quality deviations may be due to inherent quality of the milk which in turn is dependent on various conditions like the fat content, the processing parameters, the storage time and the packaging materials used. The various brands of milk powders have been profiled sensorily for odor and flavor and also positioned using Canonical Discriminant Analysis (CDA). The study throws light on the relative qualities of the different brands, their positive and negative points and their relative position with respect to each other. The results indicate that the various types like whole milk powder, partially skimmed milk powder, skimmed milk powder and infant milk formula cluster together into the same group but the groups are separate from each other. The dominant quality attributes for the groups are different and are discussed in relation to the directional vectors.
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Differences in sensory acuity and hedonic reactions to products lead to latent groups in pooled ratings data. Manufacturing locations and time differences also are sources of rating heterogeneity. Intensity and hedonic ratings are ordered categorical data. Categorical responses follow a multinomial distribution and this distribution can be applied to pooled data over trials if the multinomial probabilities are constant from trial to trial. The common test statistic used for comparing vectors of proportions or frequencies is the Pearson chi-square statistic. When ratings data are obtained from repeated ratings experiments or from a cluster sampling procedure, the covariance matrix for the vector of category proportions can differ dramatically from the one assumed for the multinomial model because of inter-trial. This effect is referred to as overdispersion. The standard multinomial model does not fit overdispersed multinomial data. The practical implication of this is that an inflated Type I error can result in a seriously erroneous conclusion. Another implication is that overdispersion is a measurable quantity that may be of interest because it can be used to signal the presence of latent segments. The Dirichlet-Multinomial (DM) model is introduced in this paper to fit overdispersed intensity and hedonic ratings data. Methods for estimating the parameters of the DM model and the test statistics based on them to test against a specified vector or compare vectors of proportions are given. A novel theoretical contribution of this paper is a method for calculating the power of the tests. This method is useful both in evaluating the tests and determining sample size and the number of trials. A test for goodness of fit of the multinomial model against the DM model is also given. The DM model can be extended further to the Generalized Dirichlet-Multinomial (GDM) model, in which multiple sources of variation are considered. The GDM model and its applications are discussed in this paper. Applications of the DM and GDM models in sensory and consumer research are illustrated using numerical examples.
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A sensory panel utilized chicken patties from Pectoralis major muscle to develop a descriptive vocabulary for warmed-over flavor. Patties were subjected to 4 different cooking temperatures and stored at 4C for up to 4 days. A list of 33 descriptive terms, developed from the literature and a preliminary sample evaluation was modified over 5 daily sessions to 18 terms with corresponding references. In the term selection process the criteria used were, that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. A comprehensive vocabulary was developed that described the sensory dimensions present in the samples. Over sessions the panel was found to display dynamic changes in their use of the sensory vocabulary. Overall, panel discriminative abilities were enhanced and a process of sensory learning was observed.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to determine if hedonically different sweetness levels in yogurt, determined by the ideal-relative rating methods, affected the consumption of yogurt in a sensory specific satiety test. Fifteen subjects attended a preliminary session, six taste tests and three sensory specific satiety tests. During each taste test, subjects rated yogurt with one of the three levels of sweetness (high, optimum, and low) for six attributes. During each sensory specific satiety test, subjects were offered a large serving of yogurt with one of the sweetness levels. Liking for optimum or high sweet yogurts decreased more after consumption than the liking for the low sweet yogurt, however, the consumption of optimum and high sweet yogurts was also greater, thus confounding the experiment.
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of a warm-up sample on reliability of attribute intensity ratings from descriptive panel evaluations was studied by: (1) using a warm-up sample prior to test samples (WU), (2) using a warm-up sample prior to test samples and providing panel consensus attribute ratings for the warm-up sample to panelists (WUC), and (3) providing no warm-up sample (NWU). The standard deviation of ratings from 7 and 4 of 11 attributes for all samples was smallest in WUC and WU, respectively. In paired t-tests, significant differences were found between duplications in 0, 1 and 4 of 11 attributes in WUC, WU and NWU, respectively. Regression analysis of percent fat vs attribute intensity ratings showed the largest R2 from 6, 2, and 2 of 10 significant regression models in WUC, WU, and NWU, respectively. To maximize reliability of descriptive analysis ratings, WUC should be used.
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The beta-binomial model is combined with a Thurstonian psychometric function to obtain estimates of the parameters of a distribution applicable to replicated difference tests. A method of estimating the variance of d’obtained from these tests is provided. A formula for determining sample size, which is composed of the number of trials (or panelists) and the number of replications, to determine d’is also given.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of flavor types (natural and artificial), aspartame (APM)/acesulfame potassium (Ace-K) blend ratios (50%/50% - 80%/20% sweetness contribution), and acid levels (50-70% dry basis) on flavor profiles of raspberry beverages was evaluated. Optimum flavor profiles of beverages sweetened with APM/Ace-K blends would have high fruit flavor scores, balanced sourness and astringency and minimal side tastes/aftertastes. Descriptive flavor profilists developed a lexicon of flavor/mouthfeel attributes for evaluating the samples in the design. The design was replicated 3 times. Acid level influenced sourness and sweetness scores; increasing acid levels increased sourness and slightly decreased sweetness. Natural flavor in beverages showed lower raspberry intensities across all acid levels and blend ratios than artificial flavor. APM/Ace-K blend ratio had no effect on flavor/mouthfeel attributes. Additionally, HIS side tastes were minimized across all APM/Ace-K blend ratios. The optimum natural flavor beverage would contain a 60/40 to 75/25 APM/Ace-K ratio with 58-70% acid (dry basis). Optimum artificial flavor beverages would contain 50/50 to 80/20 APM/Ace-K ratios with 57-68% acid (dry basis).
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 13 (1998), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two simple methods were followed to determine detection thresholds for the taste of substances in aqueous solution. The methods applied were: a modification of the ascending method of limits and a method based on the use of scales. Detection thresholds were calculated for the four basic tastes (sweet, salty, acid, and bitterness), umami and metallic. Reference substances for each taste were sucrose, sodium chloride, citric acid, caffeine, monosodium glutamate and iron (II) sulfate heptahydrate and the results of the two methods were compared. We found that the threshold values calculated by method ASTM-679 was within the range of concentrations identified with the scales method.
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