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  • Articles  (130)
  • Blackwell Publishing Ltd
  • 1995-1999  (130)
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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.
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  • 6
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    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
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    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.
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  • 9
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    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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  • 11
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    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: Proteins in saliva samples taken from twelve subjects immediately before and immediately after tasting astringent solutions were analyzed by high performance liquid chromatography. Although considerable variation in both the qualitative and quantitative protein pattern was observed among individuals, three peaks appeared to be common to the majority of the chromatograms. The tasting of the astringent solutions resulted in detectable changes in the protein profile of the saliva samples, observed in all the chromatograms examined, and attributed to the interactions of the saliva proteins with the astringent phenolic compounds. The appearance of a major peak at 8 min after the tasting of the astringent compounds common to most of the saliva chromatograms was attributed to the formation of soluble protein-phenol complexes.
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  • 12
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The perceived textural attributes of an English Cheddar were measured by a trained panel at various intervals during ripening, including those corresponding to mild and medium maturation times for this variety. The moisture content and pH were also monitored. After the recommended ripening period of 50 weeks the matured cheese was significantly less springy, firmer, harder, crumblier and creamier, indicating that textural attributes are related to the age of the Cheddar. Measures beyond the recommended maturation period revealed further significant differences. Comparisons of the measures taken at mild, medium and full maturity also revealed differences in the textural properties of the different classes of Cheddar. Significant correlations (p ≥0.01) between pH and springiness, crumbliness by fingers and creaminess suggested a strong relationship between these textural attributes and the extent of proteolysis. The results of this study revealed a strong relationship between age and the textural attributes of cheddar when restricted to one particular variety.
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  • 13
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory research on kiwifruit has shown that specific sugars and acids, and volatile flavor compounds have causative effects on “sweet” and “acid” aroma and flavor attributes. New Zealand consumers (n = 162) assessed the perceived flavor intensity and acceptability of three volatile flavor compounds (ethyl butanoate, E-2-hexenal and hexanal) at varying levels in a model base solution. Increasing levels of ethyl butanoate positively affected all the acceptability attributes (“overall liking,”“liking of aroma,”“liking of flavor”) as well as increased the perceived intensity of “kiwifruit aroma” and “kiwifruit flavor.” Increasing levels of E-2-hexenal negatively affected all the acceptability attributes but increased the perceived intensity of “kiwifruit aroma” and “acid flavor.” An increase in hexanal increased perceived intensity of “kiwifruit aroma.” Ethyl butanoate and E-2-hexenel at the levels tested had the most prominent effects on consumer perceived intensity and acceptability of the “kiwifruit flavor.”
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  • 14
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Wine vinegar is a product obtained from wine acidification which contains at least 5% by wt. of acetic acid, in general without any additives or colorings.Aspects studied in this work include: the determination of the taste group thresholds (geometric mean of the individual best-estimate thresholds “BET”) of two different acids (citric and acetic acids) in aqueous solution and spanish vinegars produced from table and sherry wines. The results obtained suggest that wine vinegar can be considered something more than just an acidulant agent.In order to evaluate differences among wine vinegars, discriminant tests for twenty-five spanish vinegars (sherry, table and flavored vinegars) were applied. Six of the twelve attributes freely chosen by assessors allowed grouping of the spanish wine vinegars according to their sensory aspects.
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  • 15
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Expectations are generated by a variety of factors. We indicate a flow chart for the role of expectations at the point of choice and in influencing sensory perception at the time of consumption. We review the sparse literature on how advertising, packaging and information generate sensory expectations. The application of various theories to explain the observed effects of sensory expectations are reviewed. There is overwhelming evidence for assimilation-contrast effect, although no studies have been specifically designed to detect it. Finally we review the reasons why individuals might differ in the way that expectations influence sensory perception. These reasons include ideas from persuasion literature and private body consciousness. A number of behavioral hypothesis that follow from these theories are developed.
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  • 16
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Seventy-nine children ages 36–71 months evaluated 2% commercial UHT milk and 2% commercial pasteurized milk for taste, color and mouthfeel with age appropriate facial hedonic scales with Peryam and Kroll verbal descriptors. Children significantly preferred the pasteurized milk over UHT milk for taste and mouthfeel attributes. Descriptive analysis of milks with an adult trained panel showed a significantly higher cooked note in UHT milk products which may explain the difference in preference. The results also showed that children 36–47 months were able to use the 3-point scale; children 47–59 months the 5-point scale; and children 60–71 months the 7-point scale to score preferences for food. Data transformation for a 0 to 100 point scale provided ease of comparison between age groups. Using the appropriate testing instruments, young children were able to provide valid food preference information.
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  • 17
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper compares experts and consumers to determine the degree to which they agree with each other on ratings of 37 sauce products, using the same sensory attributes. The paper also assesses the degree to which sensory attribute ratings correlate with objective physical measures. The ratings of experts (1-9 scale) and consumers (0–100 scale) agree quite highly, as shown by the high correlation between the two panels across the 37 products. The paper refutes the notion that consumers are incapable of validly rating the sensory aspects of products. The paper therefore presents the case for using consumers to assess the sensory characteristics of products.
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  • 18
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The purpose of this study was to assess the sensory characteristics of sodium lactate (SL) in combination with sodium tripolyphosphate (STP) in a model system at common usage levels for meat products. Using a gelatin-based (2%) system containing various concentrations of sodium lactate (0%, 1%, 2%, or 3%) and sodium tripolyphosphate (0%, 0.1%, 0.2%, 0.3%, or 0.4%) a thirteen-member trained sensory panel scored samples for saltiness, bitterness, and soapiness. As sodium lactate and sodium tripolyphosphate levels increased, saltiness increased. Bitterness decreased with addition of 1% SL and increased with 2 and 3% SL. Soapiness also increased with increasing levels of SL. Bitterness and soapiness were not affected by increasing STP concentrations.
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  • 19
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The impact of 2-methylisoborneol (MIB) (earthy/musty), on the flavor evaluation of farm-raised catfish was assessed by a descriptive analysis panel, who are trained to evaluate flavor intensity using universal scales. Ideally, panelists should give the same intensity ratings for all attributes within a sample. Realistically, individual panelists perceive flavor intensity differently, because of variations in detection thresholds, adaptation, fatigue and enhancement or suppression. Experiments were designed to investigate problems associated with evaluating catfish flavor. Samples “spiked” with MIB had lower chickeny flavor than unspiked. Intensities of MIB in spiked samples that followed an equally spiked sample were lower. Problems can occur when catfish are presented at intervals less than 7 min. Panelists experienced difficulty in determining intensity differences of MIB flavor between sessions, but could determine differences in intensity of MIB within a session. These influences must be accounted for in experimental designs to assess catfish flavors.
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  • 20
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
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  • 21
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Salivation may affect texture and taste perception. Thus, any influences that affect salivation also might affect a panelist's sensory responses. Twelve sensory panelists were compared for psychophysiological factors that might influence their salivary responses. Medication, body mass index (Quetelet), dieting-induced deprivation, nutrient deficiency, and caffeine, tannin, and fiber consumptions along with smoking were considered. Specific nutrient deficiencies or fiber consumption did not affect salivation of the panelists studied. All other factors, especially smoking and diet-induced deprivation, appeared to warrant further study with a larger population.
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  • 22
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to compare data obtained using descriptive analysis (DA) and free-choice profiling (FCP) of a simple model solution. Three menthol isomers (l-, d-, dl-), each at 0.01, 0.02, and 0.04% (w/v), were tested. A trained DA panel (n = 11) used two aroma, three nasal-sensation, two taste, and five mouth-sensation terms to describe the samples. An untrained panel (n = 15) used FCP to assess the same solutions. Individual FCP panelists used from nine to twenty-one terms. All DA terms significantly discriminated among the samples. Seven to eighteen of the FCP panelist descriptors significantly discriminated among the samples. Procrustes analyses (PA) indicated that FCP and DA similarly discriminated among the samples, possibly because the solutions were essentially one dimensional. Sample loadings on dimension 1 of both spaces were correlated (r = 0.966) as were dimension 2 loadings (r = 0.783). The FCP Rc-value was 91.2% and the DA Rc value was 85.6%. At higher concentrations (0.04 and 0.02%) l-menthol was significantly stronger than d-menthol in eucalyptus aroma, nasal clearing, all mouth cooling attributes, and bitter attertaste. At 0.01 % concentration no significant differences were detected among the menthol isomers.
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  • 23
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    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Nonparametric models for sensory discrimination methods are developed. In these models, the relationship between the probability of a correct response, Pc, and the measures for sensory discriminability or sensory difference, p1 and p2 are given. On the basis of the models, different sensitivities for triadic tests were compared including 3-AFC and triangle methods with the strong stimulus as the odd sample and with the weak stimulus as the odd sample. Predictions were made which can be tested experimentally.
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  • 24
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    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A table is provided for testing the significance of R-index values. The use of the table is illustrated and the theory and assumptions behind the method are explained.
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  • 25
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
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  • 26
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    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: There are many ways in which a laboratory difference test differs from ‘real life’ discrimination of foods. One of these is the interval of time between tasting the two stimuli to be discriminated. To investigate this, judges performed same-different discrimination tests using a citrus flavored beverage as a medium. The time interval between tasting the standard and comparison stimuli was varied. In this initial study, short intervals of zero, 30, 60 s were examined. For judges unfamiltar with the stimuli, performance deteriorated as the time interval increased. For judges familiar with the stimuli, the zero time interval elicited best performance but there was no decrease in performance when the interval was increased from 30 to 60 s. The results were explained by hypothesizing different types of memory trace for the standard stimulus being utilized for comparison with the comparison stimulus.
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  • 27
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    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To determine quality characteristics of snack chips, six snack chip prototypes containing cowpea flour, cornmeal, wheat flour and cornstarch (26, 34, and 42%) were formulated. Desirable characteristics as determined by three focus groups were a golden yellow color in a thin, smooth corn-chip form with crunchy or crispy texture, greaseless or dry mouthfeel and salty corn flavor. Chips were undesirable if brown-colored, thick, oily or greasy, had either hard or crumbly texture, and had bland, fishy, or burnt flavors. In consumer acceptance tests, commercial products were found to be more appealing than the experimental products. A discriminant model based on instrumental measurements of color and texture from 11 snack chip samples (six prototypes and five commercial samples) correctly grouped 100% of the acceptable and 90% of unacceptable products.
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  • 28
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    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To find selective and predictive tests in texture profiling, a series of 20 tests and 2 texture profiles were submitted to 25 subjects. Selection was carried out according to ranking, scoring and a texture property knowledge questionnaire. Two profiles were then done on 5 Bolognese sauce and 8 rice samples. Assessors were assessed by Spearman correlation coefficients for ranking tests, F values for scoring, average square canonical correlation coefficients for measuring the dimensionality of individual sample space, product discrimination and response repeatability for both Bolognese sauce and rice samples.Characterization test results showed that subject ability varied widely according to the test and the profile. Only one significant relationship between the texture property knowledge test and rice profile performances was found. More tests were successfully related to one or several texture attributes of both profiles. The ability to complete a complex profile could be discerned, albeit with difficulty, through simple selection tests.
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  • 29
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    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Instrumental measurement of color places hue in a 360° continuum, but sensory description of color usually refers to distinct hues — red, green, yellow etc. Color evaluation of “Golden Delicious” apples by both an instrumental method and an experienced sensory panel was conducted to determine if sensory panelists perceive changes of golden apple color in green and yellow hues separately or on a hue continuum from green to yellow. Apple color changed from green to yellow during storage. Two different sensory scoring ballots were used to determine if sensory panelists view color in discrete green and yellow hues or on a green-to-yellow continuum. Data collected from this study demonstrated that sensory panelists can detect the color changes of decreasing greenness, increasing yellowness, and color change from green to yellow in an equal fashion. Hue angle represented the best predictor of sensory color perception.
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    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Interindividual differences in sweet and bitter taste sensitivity were investigated using time-intensity (TI) measurements and multivariate statistics. TI profiles were obtained in triplicate from 25 subjects for 23 sweet and/or bitter stimuli first matched to be approximately equi-intense to 200 mM NaCl. Sweet stimuli, except for the larger sweeteners, were less persistent, and required less time to reach maximum intensity than bitter stimuli. The results of principal component (PCA) and cluster (CA) analyses of the stimuli X subjects matrices for maximum intensity (Imax), time to maximum intensity (Tmax), total duration (Tdur), and area under the curve (Area) suggest that sweet and bitter stimuli do not share common receptors; and that there are at least two receptor mechanisms each for sweet taste (one for sugars and other small compounds, and the other for large sweeteners) and bitter taste (one for PTC/PROP and one for other bitter compounds).
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    Journal of sensory studies 10 (1995), 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 assess the sensory characteristics of potassium lactate (PL) in combination with salt (NaCl) in a model system at common usage levels for meat systems. Using a gelatin-based (3%) model system containing various concentrations of potassium lactate (0%, 1%, 2%, and 3%) and sodium chloride (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%), a sensory panel (10) selected for salt sensitivity (0.08% threshold or less) scored the intensity of saltiness and bitterness of each treatment combination using a scale of 0 = none and 15 = intense. As salt concentration increased, saltiness increased and bitterness decreased; as PL increased, saltiness and bitterness increased. At 2% salt, the bitterness of PL was masked; however, salt concentrations below and above 2% were less effective in bitterness reduction.
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    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Multidimensional scaling (MDS) procedures produce maps of stimulus points, the dimensions of which may be sensory and/or physicochemical attributes. Our objective was to test the efficiencies of a cyclic design and a MDS method in the study of saltiness perception. Two levels of NaCl (0.1% and 0.2%, w/v) were added to two nonionic and two ionic gum solutions prepared to two concentrations. Subjects scaled dissimilarities between pairs of solutions and rated each sample for flavor attributes. Solution pairs were selected using cyclic designs. Repeated measures ANOVA determined that added NaCl was the only significant factor affecting saltiness perception. In contrast, from KYST-2A MDS maps, we concluded that saltiness perception was influenced by gum property, gum concentration, presence of calcium and potassium, and related to binding of the sodium ion (Na+) as determined by23Na nuclear magnetic resonance (NMR) spectroscopy. The MDS cyclic design successfully reduced the number of samples and subjects when using experienced subjects.
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    Journal of sensory studies 14 (1999), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Currently no standard testing methods exist for finished products eliciting oral heat. In this study, descriptive sensory analysis was used to investigate the effects of rinsing and interstimulus time on measurements of capsaicin heat in tomato-based salsa at three oral locations (tongue, oral cavity, throat). Seven samples were tested daily with variations in intervals between stimuli (30 s, 1, 2, 4, 8, and 16 min) and with or without rinsing (crackers and water). Rinsing significantly increased repeatability and increased the rate of heat decay across all loci. An exponential heat decay was observed. Tongue heat was significantly higher than oral cavity and throat burn, and slight sensitization and desensitization occurred with short and long interstimulus times, respectively. This study showed that seven samples of medium-heat salsa could be tested daily with at least 16 min between samples and liberal rinsing with crackers and water.
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    Journal of sensory studies 14 (1999), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The present study examined the effect of two different processing technologies in the manufacture of a ewe's-milk cheese. Two batches were manufactured, one from raw milk, the other from pasteurized milk. A starter culture consisting of Lactococcus lactis subsp. lactis var. diacetylactis and Lactobacillus casei subsp. casei was added to both batches. Descriptive analysis of the sensory characteristics was carried out for the two cheese batches at two different ripening times (90 and 180 days).Statistical analysis revealed differences both between the two batches and between the ripening times considered. The cheeses made from the raw milk were firmer, with a more characteristic odor, taste, and aftertaste. The cheeses made from the pasteurized milk were creamier with a sweeter odor and taste and a more bitter aftertaste. Irrespective of the cheese batch, at 180 days all the cheese samples were firmer and grainier with a more characteristic taste and aftertaste as well as a spicier taste and aftertaste.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ewes milk cheeses have a special taste and flavor, very different from that of cheeses made from cows milk. A new descriptive and discriminative language and the corresponding set of standard references for evaluating the main sensory characteristics of ewes cheeses were developed. Two multivariate statistical procedures, Stepwise Discriminant Analysis (SDA) and Principal Component Analysis (PCA) were applied during the development and selection of the sensory attributes.The list of terms and references selected should help researchers elucidate the factors influencing typical odor, flavor and texture development in these cheese varieties, and improve sensory quality in cheese factories. The aim of the present study was the development of a preliminary lexicon and standard references for ewes milk cheeses. To achieve this goal a statistical method has been proposed to select the most adequate ewes milk cheese sensory terms.
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    Journal of sensory studies 14 (1999), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to compare the differences in aroma of cooked rice samples. The rice aroma of four popular rice varieties in Taiwan (TC 189, TNu 70, TNu 67 and TC Sen 10) at different temperatures (18C, 25C and 60C) were analyzed by GC-MS system (using headspace capture collection) and evaluated by trained and naive panels. The GC-MS results indicated that the composition of the volatile components of rice was complicated and no single volatile compound contributed to the characteristics of rice aroma. Fourteen attributes were developed using modified quantitative descriptive analysis and evaluated with line scaling method. The 60C samples were higher in hot-steam-bread aroma, corn aroma, corn-leaf aroma and brown-rice aroma, while the 18C samples were higher in cold-steam-bread aroma and fermented-sour aroma. Compared to the other varieties, the TC Sen 10 was uniquely higher in plastic aroma, sulfur aroma and gasoline aroma. As expected, hedonic results showed that naive panelists preferred the overall aroma perception of the 60C samples. The relationship between the volatile compounds and descriptive attributes is discussed.
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    Journal of sensory studies 14 (1999), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study's objective was to study how much the salt (NaCl) content of cooked sausage can be reduced without violating the perceived taste pleasantness. The 34 assessors evaluated seven cooked sausages made with added salt concentrations of 1.05; 1.20; 1.35; 1.50; 1.65; 1.80 and 1.95%. A relative-to-standard scale was used for rating the saltiness and taste pleasantness. The saltiness and pleasantness intensity of different salt concentrations was rated against a reference sausage, which contained 1.5% added salt. A reference sample was also hidden among the samples. The assessors were able to rank sausages based on the saltiness into the right order. Based on taste pleasantness, there was no significant difference between the sausages made with 1.35; 1.50; 1.65; 1.80 or 1.95% added salt (p〉0.05). Several differences were, however, detected among the saltiness levels. The results of this study suggest that it might be possible to reduce the salt content of cooked sausage to 1.35% added salt.
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    Journal of sensory studies 14 (1999), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of product information on responses to frankfurter sausages and chocolate bars were studied by comparing sensory and hedonic ratings in two conditions: blind tasting and tasting with information present. Furthermore, the effect of information alone was investigated by having the subjects rate the expected sensory and hedonic intensities of the products on the basis of packages with different claims. Three groups of subjects were tested by giving them different information: The basic group (no added claims, n=31), the reduced-fat group (products claimed to have reduced-fat, n=29) and the flavorful group (products claimed to have full meat/chocolate flavor, n=31). Product information increased the rated pleasantness of the frankfurter in all three information groups compared to the blind ratings. The information did not affect the pleasantness of the chocolate bars. The expected attribute intensities of the frankfurters and chocolates were rated lower by the reduced-fat group than by the other groups. Overall, the effect of product information was more clearly seen in ratings of sensory attributes than in pleasantness ratings.
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    Journal of sensory studies 14 (1999), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Studies of the repeatability and the homogeneity of expert panel scores in sensory profiling show that lasting and reliable evaluations of food products are difficult to obtain: strong inter- and intra-individual differences are commonly observed. Our hypothesis is that this variability is due to quantification methods that consist of asking panelists to furnish quantitative values (by attributing a numerical point to perceived intensity) and that using natural language in the form of verbal judgements in a hierarchical tree would allow improving the reliability of sensory evaluations. This hypothesis was tested by comparing a numerical value scale and a specific hierarchical semantic scale that subjects devised themselves prior to the experiment. The products (chocolate dessert creams) were evaluated using each of the two methods. The results show that the capacity to discriminate between products is better when verbal judgements are used. We discuss the advantages of hierarchical semantic scales for sensory profiling.
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    Journal of sensory studies 14 (1999), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thirty Burgundy Pinot noir wines were evaluated by quantitative descriptive profile by nose (BN) and by mouth (BM) separately, by a trained panel composed of 12 judges. A specific vocabulary of 20 terms was developed. Sensory results were analyzed and compared by univariate and multivariate statistical techniques. Principal component analyses of the mean ratings BN and BM were fairly comparable regarding correlation among variables and the position of the wines. However, five sensory characteristics seem to be more intensely perceived BM, against 6 BN. Panel discrimination of the wines and panel repeatability in the measure were found to be slightly better BN than BM. A further canonical discriminant analysis on the data confirmed that panelists could well differentiate groups of wines from the same winemaker, probably corresponding to different style of winemaking.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The feed-back procedure consists of informing assessors of the quality of their response (correct or incorrect) after each triangle test. This procedure showed a contrasted effect according to assessors’detection abilities. A decrease in performance was observed for assessors who had low detection abilities whereas a slight increase was observed for assessors who had higher detection abilities. When the feed-back procedure is followed by a comparison by tasting of the two products, the increase in performance from the beginning to the end of the session is larger than that of both feed-back and control (no information) groups. We suggest that information inference from previous tests, which allows assessors to perform better at subsequent tests, is facilitated by the presence of a double information (feed-back and product comparison). This effect might be due to an attentional process allowing assessors to focus their attention on the difference between the two products. An attempt was made to model learning effect by variation of attentional weights.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Using a Rank-Rating method, d’values were obtained for stimuli from a model system using 15-point, 9-point, 7-point and 5-point category scales. For an apple/grape juice system, d’values were compared for 9-point and 7-point scales. There was general agreement on d’values among the scales, except where stimuli had their scores ‘bunched’into one category: this tended to occur for the strongest and weakest stimuli for Rank-Rating and for the scales with fewer points. Bunching altered distribution variances and distorted the calculated d’values. Further study gave d’values for the discrimination of confusable stimuli, using paired-comparison and rating data, thus providing numerical measures of their relative sensitivity.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In a recent paper Moskowitz (1996) refuted the notion that consumers are incapable of validly rating the sensory aspects of products. An analysis of this paper reveals that references are not presented to support his introduction, there is lack of experimental detail, parameters to compare panels were questionable, the degree of expertise of the expert panel is put to doubt and the model proposed to relate data between panels was not compared to existing models.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mayonnaise is microbiologically stable, thus its shelf-life is determined by the change in its sensory properties, mainly flavor changes due to oxidative rancidity of its main component, oil. The effect of storage temperature, fat content and type of package on the shelf-life of a commercial mayonnaise was studied. Sensory descriptors with corresponding references are presented. The sensory descriptors which varied with storage time were: total aroma, and for flavor: egg, oily and oxidized. Rate of oxidized flavor change was greater in whole fat than in low fat mayonnaise. For 10 cm3 pouches, package related flavors were developed during storage. Shelf-life ± confidence interval for whole fat mayonnaise was 184 ± 18, 24 ± 9 and 20 ± 5 days at 20, 35 and 45C, respectively. Development of oxidized flavor followed a zero order reaction rate, activation energy was 15 kcal/mol.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relative importance of visual and tactile cues in consumer assessments of‘Royal Gala’apple ripeness were studied in relation to commercial maturity indices which included background color, blush, weight and skin greasiness. Apples were evaluated by consumers under 3 sensory conditions to isolate their use of visual and tactile cues. Individual fruit were harvested to provide apples which independently varied in background color, blush and weight. Visual cues of skin color were found to be greater drivers of perceived apple ripeness than tactile cues of skin greasiness and apple firmness. Amongst the visual cues tested, the hue of the background color had the greatest impact on consumer judgments of‘Royal Gala’apple ripeness. Consumer's ideal‘Royal Gala’apple ripeness was achieved with a background color between chip levels 5 and 8, blush coverage between 33-66% and weighing between 130-142 g.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A comparison of hedonic scales and just-about-right (JAR) scales is needed because data in previous studies using JAR scales suggest that predicted optimum levels of ingredients often are not the same as the levels in products that currently are sold successfully. Thus, in this research, consumers tested lemonade varying in sugar concentration from 6% to 14%, using (1) a JAR scale formed by boxes or a line and (2) a hedonic box-type scale. Predicted “optimum” levels of sweetness for the lemonade and differences in liking for the formulations were determined. The JAR line and box scales gave similar predicted optimal results (9.2% and 9.4% sucrose, respectively), which were significantly lower than the hedonic scale results (10.3% sucrose). In a preference test, consumers significantly preferred the 10.3% sugar lemonade over the 9.3% concentration, indicating that, based on paired preference testing, the hedonic scale resulted in better prediction of optimal sweetness than the JAR scale.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The ABX test or matching-to-sample is a discrimination procedure involving presentation of both test and control items, and then presentation of one of the two items as a blind sample. The third (blind sample) must then be identified correctly to match it to the one correct alternative from the inspection phase. We hypothesized that the ABX test might have an advantage over other discrimination methods due to a warm-up effect arising from the inspection phase containing both test and control items. Furthermore, the ABX test might prove generally useful like the triangle test since it can be used when there is no specified attribute to be discriminated. The ABX test was compared to several other discrimination procedures. No advantage was observed in a variety of stimuli varying in complexity and in the difficulty of the discrimination.
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    Journal of sensory studies 12 (1997), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
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    Journal of sensory studies 12 (1997), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In the running of consumer studies aimed at obtaining information about products and services, it has become increasingly popular to include some sensory type questions about the characteristics of the test product as well as the standard question about overall preference. The implications of this for the resultant data are complex, and as Sudman and Schwarz (1989) point out question order effects have been implicated as one of the major causes of unreplicated or unexpected findings in survey research. This study aims to establish the effect of question order on overall preference scores and sensory scores in consumer studies. Results indicate that there is a significant effect of asking sensory questions on overall preference ratings and the position of the preference questions (relative to the sensory questions) also has implications for overall ratings of preference.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper reports the effect of consumer involvement on overall acceptance of frozen peas used in green salad and the effect of consumer involvement on the consumer's ability to perceive variations in a set of physical/chemical characteristics such as AIS (Alcohol Insoluble Solids) and color. The results reveal that consumers with high involvement evaluate 16 experimentally varied pea samples more in accordance with quality indicators used in the industry than consumers with low involvement. In our study 61% of the consumers were highly involved. For low involved consumers there was no relation between average acceptance and the quality indicators used by producer/retailer and retailer/consumer. High involved consumers could identify more of the physical/chemical variation in the pea samples than the low involved consumers. The results stress the importance of a preliminary segmentation of consumers. The low involved consumers do not seem to have any specific preferences for any of the samples included in the study although samples are varied considerably with respect to size, color and amount of sucrose. It may be considered as indifference. An obvious conclusion to draw from the results of this study is to concentrate on the highly involved consumers in further product development.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Idiazábal cheese is an uncooked pressed cheese, with Appellation of Origin, elaborated with raw ewes’milk. The seasonal characteristic of the Idiazábal cheese, together with other factors such as physical, chemical and microbiological features of the milk, as well as climatic and geographic conditions, can have an influence upon the sensory properties of cheese. The wide acceptance of ewes’milk cheese in Spain and the fact that no sensory characterization studies have been developed for the Idiazábal cheese led to the realization of the present work, that aims at characterization of the cheese from a sensory standpoint and at describing its degree of homogeneity taking into account factors such as the month and cheese factory of elaboration. After carrying out the Quantitative Descriptive Analysis, which included 22 descriptors, and through a jury of specialists, factor analysis enabled us to classify Idiazábal cheese as a slightly pungent cheese in odor, flavor and aftertaste, with its own characteristic flavor and a firm, moderately grainy texture. Nonetheless, a significant degree of heterogeneity was observed among the samples.
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The Aromascan A32S, an “electronic nose”, was evaluated for its performance under conditions of total humidity control. Initially, it was shown that the very high concentration of water vapor in the headspace above a variety of food products used for this study, in comparison with the concentration of their aroma compounds, completely determined the response of the instrument's sensors. Differentiation between the food aromas was impossible. Only when the concentration of a nonaqueous analyte was increased to approximately the water vapor concentration was perfect distinction achieved between air samples with and without analyte. It was obvious that the instrument in its original form would not be capable of distinguishing subtle aroma differences as are encountered within one type of product in quality assurance, storage trials, taint studies etc. However, significant modification of the original version of the instrument and of the sample presentation procedure improved its performance. Now it was possible to distinguish in certain cases, not only between water vapor and food aromas, but also between different samples of the same types of dairy products. These tests were complemented by sensory evaluation by untrained panels. In this form, the Aromascan A32S offers a new vista for successful and reliable application in the food area.
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    Journal of sensory studies 12 (1997), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A comparison was made between a highly experienced and a highly experienced and formally trained group of wine tasters in their ability to effectively communicate about wine. The ability to match a wine to a description was used to assess the description's communicative value. Both groups matched three Chardonnay wines to peer generated descriptions. The untrained group also matched wines to consensus descriptions produced by experienced enologists. Both groups were able to match wines to descriptions well above that expected by chance with the performance of the trained group being better in this regard. The best matching performance was attained by the untrained group matching to the expert consensus descriptions. Descriptions correctly matched by the trained group contained a significantly higher number of concrete tactile and palate intensity terms while the use of terms describing the complex dimensions of wine by the untrained mitigated against information transfer. Untrained panelists used concrete terms as cues for identification, while trained panelists relied more on vague and abstract terms. The results also suggest that descriptions are interpreted by both trained and untrained experienced tasters in a synthetic rather than analytic fashion.
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    Journal of sensory studies 12 (1997), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A computerized time intensity procedure was used to evaluate the retronasal aroma intensity of vanillin and limonene in oil/water emulsion. The maximum perceived retronasal intensity of limonene was decreased as oil content in the emulsion increased, but temporal perception (time to maximum intensity and total duration of perception) was not affected. Total duration of vanillin retronasal aroma increased as oil content increased, and salivary flow rate had a significant effect on perception of vanillin aroma. These results suggest that time intensity measurements may be a valuable tool for evaluating the effects of matrix interactions on retronasal aroma intensity.
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    Journal of sensory studies 12 (1997), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A specific descriptive lexicon has been developed to evaluate the flavor of Spanish “Serrano” dry-cured ham. Dry-curing of pork legs produces a unique flavor difficult to define in regular meat terms. This lexicon for the flavor of dry-cured ham may be used by researchers to study flavor-development during the curing process. In this paper we have applied the lexicon to the study of dry-cured flavor developed in two different manufacturing processes that differ only in the length of the drying stage. The long processed dry-cured ham (12 months) is stronger for 8 of the 16 sensory attributes studied than the short processed dry-cured ham (7 months). During the long curing process of the ripening-drying stage, we found that the typical dry-cured flavor developed was defined by three factors: “cured flavor,”“off-flavor” and “pork flavor,” whereas in the short curing process typical dry-cured flavor was not fully developed.
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Taste stimuli with a single solute were not judged as tasting equally singular; this confirmed earlier results, except in this study the possibility of the results being caused by trigeminal effects was virtually eliminated. Binary mixtures were generally perceived as more mixed than single solute stimuli, indicating a degree of analytic mixing. However, a caffeine/KCl mixture was perceived as more singular tasting than some single solute stimuli, indicating a degree of synthetic mixing. A preliminary examination was made of the hypotheses that the perceived mixedness of a taste mixture might be determined by a summation of the mixedness of its components or alternatively by latency effects.
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    Journal of sensory studies 12 (1997), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A recent article (Moskowitz 1996) presented “evidence” to demonstrate that consumer and expert panels are equally competent for rating products on their descriptive attributes. The purpose of this note is to show that the evidence presented by the Moskowitz article is of dubious value for the purpose of comparing panels. Some examples: the claim that the spread of the means indicates one panel's ability to discriminate better than the other is misleading —panel variability must be taken into account. Whereas the article's interpretation of high and low correlations favors consumers, there is another interpretation that favors experts, and neither opinion necessarily follows from the data. Also, a claim that both panels have equal predictive ability because principal component prediction models yield high R2 values will be demonstrated to have minimal statistical substance by comparing the results to a similar analysis simulated with random data.
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  • 58
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    Journal of sensory studies 12 (1997), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two stereoisomeric phenolic compounds, (+)-catechin and (-)-epicatechin, were rated for perceived intensity of oral astringency and bitterness by trained judges using the scalar method. Mouth drying and mouth roughening were also assessed, since they are often associated with astringency. Amounts of 375, 750 and 1500 mg/L of each compound were tasted in red wine, and in a model system, similar in composition to a dry table wine. Preliminary tests showed that these concentrations were above the threshold level but within the range found in wine. A control sample (model solution or wine without the addition of the above phenolic compounds) was also evaluated. The results showed that the two compounds were both bitter and astringent. The high (-)-epicatechin concentration was significantly more bitter and astringent than the equal concentration of (+)-catechin in the model solution. Mouth drying and roughening ratings showed a similar increasing pattern with the ratings of astringency particularly at the higher concentrations. However, these attributes were rated differently from astringency suggesting that although they contribute to astringency, they are not subsumed by it.
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  • 59
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    Journal of sensory studies 12 (1997), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Perception of flavor intensity from a series of model foods was recorded during normal mastication by 8 subjects. Samples varied in gelatin concentration (5–25%) and in the sweetener added (sucrose or aspartame) and represented a range of physical and mechanical properties. All contained the same level of a commercial flavor (banana). Mastication patterns were recorded using electromyography simultaneously with sensory assessment. Increasing the mechanical strength and melting point of the samples resulted in longer chewing times and lower intensity and more prolonged flavor perception. The temporal pattern of flavor perception was closely linked with mastication patterns for each subject but exhibited large individual differences. Flavor perception was influenced by the habitual oral breakdown patterns for individuals.
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  • 60
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    Journal of sensory studies 10 (1995), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The triangular method, the same-different rating method, and the standard same-different method were each used with 10 tasters to obtain estimates of the discriminability of two concentrations of a colorless beverage. There were no significant differences in d′, an index of discriminability, among the three tasks. In the light of this parity, a choice amongst the methods should be driven by practical considerations. When receiver operating characteristics (ROCs) were fitted to the rating data, the model underlying published tables of d′ was strongly supported, so that discriminability can be assessed from same-different data either by entering tables or by fitting ROC curves. Same-different methods appear more acceptable to tasters than the triangular method.
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  • 61
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    Journal of sensory studies 10 (1995), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: paungency is a physical sensation usually perceived as a component of flavor. Foods and beverages which are described as pungent often impart unpalatable sensations to those uninitiated in the experience. Variations in pungency were examined in whiskies, ethanol-water mixtures, and whisky model systems. Effects on sensory pungency of changes in composition showed that pungency in whisky is not only dependent on the concentration of ethanol in the headspace, but also on a complex of other effects.
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  • 62
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    Journal of sensory studies 10 (1995), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Time-Intensity Curves are often summarized by average curves. From these curves TI-parameters are inferred. In this paper a different method is proposed in which the shape of the curves is the central concept. Isotropic scaling factors are computed for each curve. These factors can be tabled and inspected. Often a large number of scaling factors will be computed, which makes it hard to study them in a table. In such cases they can be represented in a plot, for which in this paper PCA is suggested. In this plot a structure in the scaling factors for the different TI-curves may become visible. It is also possible to make a plot in which the homogeneity of the panel of subjects can be studied.
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  • 63
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    Journal of sensory studies 10 (1995), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Texture of orange gels prepared with 15% fruit pulp, sucrose up to 55° Brix and five different gelling agents — kappa-carrageenan, kappa-carrageenan plus locust bean gum, alginate, gellan gum, and gellan, xanthan and locust bean gums — was studied by Free-Choice Profile (FCP) analysis. Maximum rupture force and deformation at rupture were also determined by uniaxial compression in an Instron texturometer. Generalized Procrustes Analysis applied to FCP data permitted differentiation between samples and informed on the textural attributes responsible for the observed differences. Sensory differences were in general in accordance with mechanical differences. However, carrageenan and gellan gum gels were differentiated with the sensory method applied but not with mechanical tests.
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  • 64
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    Journal of sensory studies 10 (1995), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In order to evaluate the suitability of signal detection theory methods for assessing the discriminability of foods and beverages, the discriminability of two dairy milk products that differed in fat content was measured with two detection-theoretic methods: the single-interval rating method, and the same-different method. The nominal fat contents of the milk products were 0.1 and 1.6%. Measures of discriminability for three observers were derived by fitting receiver operating characteristics (ROCs) based on equal-variance normal models to the ratings of each observer with a procedure that combined jackknifing and maximum-likelihood estimation. The fitted ROCs provided a good fit to the data indicating that the equal-variance models were appropriate for these tasks. The best-fitting estimates of d′ obtained for each task were not significantly different, demonstrating that d′ is a measure of sensitivity that is largely independent of the task from which it is determined. However, estimates of proportion correct obtained for each task were shown to be significantly different.
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  • 65
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    Notes: A method for the first step in the selection of trained sensory assessors, based on their skill in identifying basic tastes in low concentration solutions, was defined and evaluated. The solutions used were: 0.4 and 0.8% sucrose; 0.03, 0.04 and 0.06% citric acid; 0.08 and 0.15% sodium chloride; 0.02 and 0.03% caffeine. Concentration ranges were found adequate. The criterion for selection was to have over 65% correct answers. Out of 226 candidates who received the test, 141 (62%) were selected. The probability of a candidate having more than a certain percentage of correct answers was calculated. The influence of the dilution water quality on the perception of basic tastes was significant; distilled water was the most adequate.
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  • 66
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    Journal of sensory studies 10 (1995), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In a recent paper Berglund et al. (1993) applied the triangle task in conjunction with economic incentives to assess the bias and sensitivity of panelists discriminating between food and beverage products. A re-examination of the data from that study casts doubt on their interpretation of the results. Detection theory analyses of performance in sensory difference tests are increasingly used in food science and, where appropriate, permit independent bias and sensitivity measures to be extracted from discrimination data without the additional costs associated with the economic incentives test.
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  • 67
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    Journal of sensory studies 14 (1999), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The aim of this work was to develop a new modeling method of time-intensity curves by utilizing the simple shape of a trapezoid. Using a computerized procedure, time-intensity data were collected from panelists evaluating sensory attributes of ice creams. The method was based on the extraction of four values on the time axis, corresponding to 5 and 90% of the maximum intensity value, both in the increasing and decreasing phases of the curve. These intensity levels were chosen because they permitted to rub out some artifacts for intensities close to zero and in the maximum intensity plateau region. Kinetic parameters (duration and rate of the increasing and decreasing phases of the sensation, duration of the maximum intensity) were calculated from the coordinates of the trapezoid, allowing to differentiate ice creams. They were found to bring complementary information in comparison with traditional intensity scaling. In the present paper, the fat content was identified as modifier of the maximum fruitiness intensity of ice creams and of the kinetic of flavor release.
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  • 68
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    Notes: 3-AFC discrimination tests between‘threshold’concentration NaCl solutions and purified water stimuli were performed using a variety of interstimulus rinsing regimes to test predictions of test sensitivity based on the Sequential Sensitivity Analysis model. Superior performance on triads with NaCl as the‘odd’stimulus, over triads with water as the‘odd’stimulus, confirmed earlier research. It was possible, using SSA predictions, to find the right combination of rinses, to arrange for either set of triads to elicit strongly superior performance from judges. This manipulation was predicted by SSA but not by an unequal variance Thurstonian model. Failure of some SSA predictions highlighted the notion of stimulus enhancement by adaptation, leading to a modification of the model. Such manipulation of interstimulus rinses could form the basis for increasing or decreasing test sensitivity.
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  • 69
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    Journal of sensory studies 14 (1999), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A visual profile panel (27 assessors) was developed for the evaluation of color and appearance properties of chilled dairy dessert gel products based on the Quantitative Descriptive Analysis (QDA) method (Stone et al. 1974). In the terminology development stage of the training procedure, assessors agreed on 29 visual cues to be used in the evaluation of chilled dairy desserts. Further training were based on these cues. Panel performance was analyzed using principal component analysis (PCA) and generalized Procrustes analysis (GPA). The panel exhibited good consensus over most of the color and appearance attributes with better agreement in attributes related to visual texture and flavor over color, gloss and opacity attributes. Assessors also displayed the ability to visually evaluate and discriminate between samples without the need to taste, smell nor touch.
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    Journal of sensory studies 14 (1999), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Influence of strain association, temperature, pH and storage on the sensory properties of low fat stirred yogurt was studied through a factorial design including three associations of thermophilic lactic acid bacteria (one Lactobacillus delbrueckii subsp. bulgaricus, one ropy and one nonropy Streptococcus thermophilus strains), three incubation temperatures (39C, 42C and 45C), two final fermentation pH (4.4 and 4.8) and two storage times (7 and 21 days). The 36 formulated yogurts were assessed by Quantitative Descriptive Analysis and by instrumental measurements: apparent viscosity (modified funnel of Posthumus), lactate and pH. Texture perceptions and acid taste, rather than other flavor properties, gave the best discrimination between samples according to strain association, temperature and final pH. Significant two-factor interaction displayed the concomitant influence of strain association and temperature on the sample texture properties. Instrumental parameters correlated best with thickness and acid taste (pH and lactate) and mouthcoating (apparent viscosity).
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    Journal of sensory studies 14 (1999), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fourteen samples of instant cocoa drinks with different compositions of main ingredients (cocoa, milk, sugar) and stabilizer content were evaluated by a trained sensory panel. Fifteen sensory attributes concerning appearance, odor, texture and flavor were evaluated with focus on the complex term mouthfeel. The sensory properties of the cocoa drinks were related to measured physical, chemical and rheological properties by means of Partial Least Squares Regression. A high positive covariation was revealed between sensory and rheological measured viscosity properties. Mouthfeel in cocoa drinks was found to depend on both viscosity and flavor properties. These findings suggest that in addition to the prevailing ISO definition of mouthfeel, which is limited to a description of tactile characteristics, interaction with flavor may be included. Both stabilizer and main ingredients were shown to have distinct effects on the sensory properties. A consumer test showed a negative correlation between mouthfeel and consumer preference, within the range of cocoa drinks studied.
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  • 72
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    Journal of sensory studies 14 (1999), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to observe the impact of a perceptible difference in the liking of milk on consumption of the milk in both laboratory and cafeteria settings. We produced milk with no flavor defects and milk with a light oxidized flavor. The defect-free milk scored about 1 point higher than the off-flavored milk on a 9-point hedonic scale. We placed the same two milk products in the milk dispenser in a dormitory cafeteria for a total of 32 dinner meals and measured the amount of milk consumed. A subset of subjects from the cafeteria population also consumed the milks in a laboratory consumption test. In a second laboratory consumption test a different group of subjects consumed the two milks. The liking difference had no impact on consumption in the dormitory food service setting and either no impact or a small impact on consumption in a laboratory setting.
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    Journal of sensory studies 14 (1999), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Panelists with computer experience (n = 24) and without (n = 26) rated three foods representing liked, neutral and disliked categories using a 9-point hedonic scale on computer and paper ballots. In paired t-test results between computer and ballot ratings, no differences were found in overall acceptance, flavor and appearance attributes. Regression analysis indicated a significant (p〈0.01) linear relationship between computer and paper ballot ratings. Computer ballot ratings for overall acceptance were comparable to paper ballot ratings in a consumer sensory evaluation test. Slight differences in overall acceptance were found between computer and paper ballot responses from panelists with and without computer experience. GLM indicated the group without computer experience rated overall acceptance and flavor attributes for cereal, and appearance and flavor attributes for potato chips significantly higher (p〈0.05) than panelists with computer experience.
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  • 74
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Binomial tests are commonly used in sensory difference and preference testing under the assumptions that choices are independent and choice probabilities do not vary from trial to trial. This paper addresses violations of the latter assumption (often referred to as overdispersion) and accounts for variation in inter-trial choice probabilities following the Beta distribution. Such variation could arise as a result of differences in test substrate from trial to trial, differences in sensory acuity among subjects or the existence of latent preference segments. In fact, it is likely that overdispersion occurs ubiquitously in product testing. Using the Binomial model for data in which there is inter-trial variation may lead to seriously misleading conclusions from a sensory difference or preference test. A simulation study in this paper based on product testing experience showed that when using a Binomial model for overdispersed Binomial data, Type I error may be 0.44 for a Binomial test specification corresponding to a level of 0.05. Underestimation of Type I error using the Binomial model may seriously undermine legal claims of product superiority in situations where overdispersion occurs. The Beta-Binomial (BB) model, an extension of the Binomial distribution, was developed to fit overdispersed Binomial data. Procedures for estimating and testing the parameters as well as testing for goodness of fit are discussed. Procedures for determining sample size and for calculating estimate precision and test power based on the BB model are given. Numerical examples and simulation results are also given in the paper. The BB model should improve the validity of sensory difference and preference testing.
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  • 75
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    Notes: Comparisons of volatile compounds released during consumption by different assessors with individual differences in the assessors’chewing patterns, saliva production rates and ultimately their expressions of perceived flavor have received little research attention to date, although such comparisons are fundamental to the understanding of flavor. To address this, eight untrained assessors were chosen and each consumed six Cheddar cheeses during Buccal Headspace Analysis of the volatile compounds released, while in parallel measures of each assessor's mastication behavior using Electromyography, their stimulated saliva production during consumption and their sensory perceptions of the cheeses flavor during Free Choice Profiling were determined. Relationships between the volatile compounds released and the sensory and physiological measures were investigated using Principal Components Analysis, Generalised Procrustes Analysis and Partial Least Squares regression. It was found that although there were differences between assessors’mastication behavior and saliva production rates, the assessors’individual volatile profiles obtained by Buccal Headspace Analysis were similar for each cheese examined. Also, Partial Least Squares was successful in predicting the most important flavor differences between cheeses from the volatile compounds released during their consumption by different assessors.
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  • 76
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A traditional approach to intensity scaling, using ratings on a 9-point category scale was compared to a method that combined elements of ranking called Rank-Rating. The latter method forced judges to retaste stimuli whose tastes they had forgotten and accordingly reduced discrimination errors, thus increasing ability to discriminate.
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    Journal of sensory studies 13 (1998), S. 0 
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    Journal of sensory studies 13 (1998), S. 0 
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    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A linguistic format for sensory assessment of foods as well as computational methods to analyze taste panel opinions have been developed within the framework of fuzzy set theory. The methodology is demonstrated via sensory analysis of roasted peanuts. Sensory analysis was represented as linguistic values and associated truth values for attributes such as roast flavor, bitterness and overall quality. This format allowed panelists to describe and discriminate different roast characteristics. Replicate analyses of the same sample were reasonably consistent. The linguistic information was simple yet rich in meaning and could be used to make inferences for quality and process control. Yager's ordered weighted median aggregation operator was used to estimate the expected linguistic values for aroma, flavor, bitterness, sweetness, color and overall quality.
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  • 79
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    Journal of sensory studies 13 (1998), S. 0 
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    Notes: A sensory threshold can be defined generally as a stimulus intensity that produces a response in half of the trials. The definition of the population threshold is discussed. Five main classical statistical procedures for estimating thresholds are reviewed. They are the probit, the logistic, the Spearman-Karber, the moving average and the up-and-down procedures. Some new developments in statistical methods for estimating thresholds are outlined. The newly developed methods include the generalized probit and logistic models, the model based on the Beta-Binomial distribution, the trimmed Spearman-Karber method, the kernel method and the sigmoidally constrained maximum likelihood estimation method. The authors propose a new procedure based on the Beta-Binomial distribution for estimating population threshold.
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    Journal of sensory studies 13 (1998), S. 0 
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    Notes: In this work verbal descriptors generated by consumers in the form of a semantic differential were used to study the handle of ladies’hosiery. Two sets of opaque and one set of sheer tights were evaluated. Filaments of varying linear densities classified as‘micro’, 'semi-micro’and‘conventional’were used in the construction of the opaque tights. In the case of the sheers, flat and textured yarns constructed from both micro and semi-microfilaments were used.Handle (or Hand) was evaluated by a panel of 50 female consumers and these assessments compared to a consumer determined ideal for each type of hosiery. In the case of the opaque tights there was a marked preference for those constructed from micro or semi-microfilaments. Sheer tights constructed from microfilaments were most preferred with the use of flat or textured yarn having no measurable effect. With regard to semi-microfilaments texturing had a deleterious effect.The results of the study showed the unique handle characteristics of each set of tights relative to the attributes in the grid and highlights those characteristics which could be modified to improve overall handle.
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    Journal of sensory studies 13 (1998), S. 0 
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    Notes: One objective of this study was to compare taste test ratings with amounts consumed and postconsumption ratings made as iced teas of different strengths were repeatedly consumed. The second objective was to determine whether sensory specific satiety could be used as a rapid indicator of long term acceptability of the teas. Subjects first rated their liking of and the flavor intensity of several samples of lemon flavored iced tea. Two tea concentrations were selected from this test to represent distinctly different flavor intensities. Taste test liking ratings of the strong concentration were higher than those of the weak concentration. Subjects consumed either the strong or the weak iced tea ad lib on 20 different afternoons over a 2-month period and rated their liking of the tea after each session. We measured the amount of tea consumed each time. On repeated consumption the subjects liked the weaker tea better than the stronger tea. Subjects consumed about the same amount of each tea. A different group of 15 subjects participated in a sensory specific satiety study of the same two teas. Those subjects drank more of the weak tea than the strong tea.
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    Journal of sensory studies 13 (1998), S. 0 
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    Notes: This paper discusses the relation for soaps between sensory attributes and both liking and image attributes. A clear relation emerges between sensory attribute level and liking, but no clear relation emerges between sensory attributes and image attributes. There are two possible conclusions to be drawn from these results. One conclusion is that consumers can validly assign ratings to the image attribute of a soap, but that there is no way to trace this image rating back to sensory inputs. This conclusion suggests that more research is needed to understand the meaning of image attributes. The second conclusion is that consumers cannot validly rate the image attributes of a soap, even though they can complete the questionnaire. This second conclusion implies that consumers can validly rate some attributes (e.g., sensory, liking), but not others (e.g., image), and that it may be misleading to collect and attempt to analyze image ratings for health and beauty aids products.
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    Journal of sensory studies 13 (1998), S. 0 
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    Notes: A descriptive training program involves the development of standardized practices or a common frame of reference. This paper reviews concepts and procedures on developing a qualitative frame of reference (i.e., the development of a common lexicon, language), and discusses the different alternatives for quantitative frames of reference. Different quantitative frames of reference can be established depending on the philosophy chosen to rate attribute intensities. The three philosophies presented in this manuscript are the universal, product specific and attribute specific scaling approaches. The advantages, disadvantages and uses of each of these techniques are discussed. A well trained panel has sound common qualitative and quantitative frames of reference used in product evaluations. A low panel variability is obtained when both frames of reference are successfully implemented and used.
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    Journal of sensory studies 13 (1998), S. 0 
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    Notes: Texture relationships were studied using both sensory and instrumental texture profile analysis (TPA) techniques to evaluate twenty-one food samples from a wide variety of foods. High linear correlations were found between sensory and instrumental TPA parameters for hardness (r = 0.76) and springiness (r = 0.83). No significant correlations were found between sensory and instrumental TPA parameters for cohesiveness and chewiness. Logarithmic transformations of data improved correlations between sensory attributes and their instrumental corollaries. The correlation between sensory hardness and the logarithm of instrumental hardness was improved to r=0.96. The correlation between the logarithm of both sensory and instrumental springiness was improved to r=0.86. The correlation between the logarithms of both sensory and instrumental chewiness was improved to r=0.54, which was significant at P〈0.05.
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    Journal of sensory studies 12 (1997), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The Thurstonian prediction that judges will get a higher proportion of correct 3-AFC tests than triangle tests was confirmed using a yogurt system. As predicted, d′ values for the triangle and 3-AFC tests corresponded. Sequential Sensitivity Analysis predictions for the sensitivity of various tasting sequences were confirmed for the 3-AFC test but not the triangle test. Further predictions that the 2-AFC is more sensitive than the 3-AFC were confirmed. This increase in sensitivity more than offset the greater statistical power of the 3-AFC. Difficulties of specifying the nature of the difference for the 2-AFC and 3-AFC tests were overcome using a warm-up procedure.
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  • 86
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    Journal of sensory studies 12 (1997), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The globalization of the food trade has caused an increased interest in the translation of sensory descriptive terms. To deal with this issue the theory and practice of language, translation and sensory terminology were taken into account. The influence of culture on language and the relationship between words and meaning, as well as the verbalization of sensory stimuli and the organisation of a system of terminology were considered. In conclusion it was emphasized that in translation it is necessary to focus the attention primarily on stimuli rather than on words. Interest has to be placed in reality (i.e. perception and scaling of stimuli) and not on the representation of reality (i.e. words).
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  • 87
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of two doses (2.0 and 3.5 kGy) of nonradioactive irradiation on flavor, texture and aroma were compared to nonirradiated controls for (1) frozen raw and precooked, ground beef patties with 10 and 22% fat packaged in vacuum or aerobically; (2) frozen, vacuum-packaged, boneless beef steaks; and (3) chilled, vacuum-packaged, boneless, beef steaks that were repackaged in an oxygen-permeable film (PVC) after 14 days of storage. Samples were evaluated by a highly trained descriptive panel for fifteen sensory attributes for ground beef patties and eighteen sensory attributes for whole muscle beef. Irradiation had minimal effects on flavor, texture, and aroma of frozen, raw and precooked, ground beef patties; frozen boneless beef steaks; and vacuum-packaged, chilled, boneless, beef steaks. Reintroduction of oxygen to irradiated beef by repackaging into PVC film after vacuum aging increased liver-like (at 3.5 kGy) and toughness (at 2.0 kGy) attributes and slightly decreased beef identity and browned/roasted flavor notes (at 2.0 kGy.)
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  • 88
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    Journal of sensory studies 12 (1997), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Nonstructured line scales (NLS) are widely used in sensory and consumer research, normally generating a large amount of data to be introduced to computers for statistical analysis. This process can be very much accelerated with the use of special hardware and software. Available systems are efficient but costly. To overcome this last item a standard mouse was modified to be used as a measuring instrument, and a simple QBASIC program was developed to input the measured data into an ASCII file. The cost of the modified mouse was $60, and data input was 5 times faster than measuring distances with a ruler. Experiments designed to test the mouse showed that error measurements were small.
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  • 89
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    Journal of sensory studies 12 (1997), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Classical techniques of descriptive sensory analysis are useful in food characterization. However, these methods need trained assessors and an agreed vocabulary. Free Choice Profiling may be regarded as a good alternative as it allows descriptive profiles to be carried out with untrained assessors, although certain problems may arise in the generation of descriptors and their interpretation. The descriptive profiles, regarding different lots of toasted almonds, generated by a panel of semi-trained assessors and by a panel of expert assessors were compared. The resulting descriptors were basically the same for both panels. The semi-trained assessors generated less specific and, sometimes, ambiguous and redundant descriptors. The expert assessors showed a higher efficiency in the generation of descriptors, especially regarding texture. Both profiles were graphically similar, though a deeper analysis showed that only the expert assessors were able to discriminate very similar products. Using a panel of semi-trained assessors solves the main problems which arise when consumers are used in free choice profiling. However, both panels are not capable of discriminating very similar products.
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  • 90
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    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In the multifaceted category research study described herein, several category appraisal studies are conducted (e.g., consumer, descriptive, instrumental). The main applications of this approach are (1) the thorough understanding of the product category in terms of the products’ characteristics and its consumer responses, and (2) the establishment of a data base used to interpret the category's consumer responses through laboratory data (e.g., descriptive, instrumental data).A multifaceted category research study was completed for commercial hot dogs to demonstrate the methodology and the applications of this approach. The descriptive category review showed two main segments of products with unique flavor and texture characteristics: a meat and a poultry/grain segment. Through consumer-descriptive data relationships, the product category's critical attributes (i.e., attributes that affect consumer liking), and the attributes that signal consumer responses of interest were identified. The hot dogs’ critical attributes needed to ensure high liking are: cured meat, smoke, moistness, moisture release, cohesiveness, cohesiveness of mass, oiliness, fat aromatic, sweetness and saltiness. Descriptive attributes that signal consumer HOT DOG FLAVOR and CHEWINESS were also identified.
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  • 91
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    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In a study of pungency in food systems, three carriers (water, cheese sauce, starch paste) with varying fat levels (none, low, medium, high), synthetic capsaicin concentrations (0.0, 0.4, 0.8, 1.3 ppm), and serving temperatures (25 and 38C) were formulated. Panelists evaluated sensory heat intensity over a 3-min interval. Time-intensity parameters (maximum intensity-MAX, time to maximum intensity-TMAX, and rate of release-RATE) were evaluated. Overall, intensity scores increased as capsaicin concentration increased. The increase was related to carrier and fat level. Water samples (0.4, 0.8, and 1.3 ppm) were perceived as more intense than cheese or starch samples at the same capsaicin level. Generally, increasing the fat level resulted in lower intensity scores. Warming samples increased RATE, the only parameter affected by temperature. The training method was effective when water was the carrier. However, physical or chemical interactions that occur in simple food systems may influence perceived pungency.
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  • 92
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    Journal of sensory studies 11 (1996), 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 higher fiber levels in a food contributed to greater sensory specific satiety. Thirty-two subjects tasted and rated their liking of small samples of nine foods (including the test food) before and after a test meal. Test meals consisted of 500 kcal (2092 kJ) of a soup or a muffin. Both a high-fiber (10g) and low-fiber (1g) version of a soup and a muffin were tested. High-fiber versions contained added microcrystalline cellulose. Data from the soup and muffin treatments were analyzed separately. Each of the test meals resulted in a greater decrease in liking for the food eaten versus the uneaten foods. However, there was no increase in sensory specific satiety for the high-fiber treatments versus the low-fiber treatments. There was also no main effect for gender.
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  • 93
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    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The taste quality of 27 stimuli equi-intense to 100 mM NaCl was described by 10 subjects using cross-modality matching with Munsell colors. Subjects were instructed to use one color for each perceived taste quality. An initial set of 9 stimuli covering the range of taste qualities was used by the subjects to build their own spectrum of colors to match taste qualities. Subjects then used their system to describe the quality of 18 sweet and/or bitter stimuli. All subjects were able to develop and consistently use Munsell colors to describe taste quality. This psychophysical method for taste description could allow for a better discrimination among taste stimuli than the traditional use of five adjectives. Three-dimensional plots in L, a, b coordinates of the color spaces produced by the subjects suggest sweetness and bitterness may not be unitary qualities, and that semantics may not be sufficient to describe taste quality.
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  • 94
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    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Although extrusion is widely used for snack foods, there are few descriptive sensory analysis studies of extrudates. This study investigated the effects of potato granule type (flour or flakes), feed moisture content (16%, 18% and 20%) and addition of oil (0%, 2% and 4%) on sensory attributes of extrudates. Generalized Procrustes analysis (GPA) and Principal Component analysis (PCA) were used to describe the relationship among the sensory attributes. Additionally, GPA described the relationship between selected sensory and physical variables. Feed moisture content, as a primary factor, and added oil, as the secondary, affected the puff characteristics. High feed moisture puffs were high in hardness and chewiness, whereas low moisture ones were high in brownness, burnt flavor and fracturability. Added oil changed sensory expansion with relation to low feed moisture. Using GPA, physical properties related to appearance, color and texture were matched with corresponding sensory attributes.
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  • 95
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    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twenty judges performed a variety of chemosensory tasks in order to select the best scores to form a panel for coffee evaluation. An average of correct responses (P%), one-way analysis of variance (ANOVA) and principal components analysis (PCA) were compared. The tests involved: ability to recognize the four basic tastes, identification and matching of odors, taste intensity evaluation and perception of small differences in taste. P% accounted for 71.17 ± 4.34% and 10 of the judges had scores greater than the final average. ANOVA and PCA resulted in 2 different panels consisting of 9 and 12 judges, respectively. The panel was composed by the nine panelists selected by the three methods. The other three panelists that were doubtful could improve to the point of acceptance with additional training. These methods should be used simultaneously to have more security in the acceptance or rejection of panelists.
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  • 96
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    Journal of sensory studies 11 (1996), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relationships among 13 aroma, flavor, mouthfeel and appearance variables for 18 soluble coffees were analyzed using flavor profiling. Three-way ANOVA showed significant main effects for coffees and judges in all attributes. The data were submitted to principal component analyses (PCA) and cluster analysis (CA). Two sequential PCA were performed. The first PCA showed that flavor, bitterness and duration were the most important descriptors positively correlated with the first PC, while the variation in appearance properties dominated the second PC, negatively correlated with these attributes. Five attributes were eliminated and a subset of 8 variables was submitted to a second PCA. The meaning of the first two PC remained unchanged and, as expected, the total variation explained by the first four PC increased. Frequency of positive and negative judgments in both PC allowed to separate coffees into four categories.Confirming the choice of the variables, the CA revealed similar distribution of coffees into four clusters. Aroma, flavor and mouthfeel attributes seemed to play a more important role in the determination of clusters than the appearance variables.
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  • 97
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    Journal of sensory studies 10 (1995), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory analysis has traditionally played a prominent role in quality control for food products. More and more principles from sensory analysis are also applied in the area of food product development, bringing sensory analysis more closely into the domain of marketing. Unfortunately, in practice integration between sensory and marketing practices is far from optimal. Differences in basic orientations between sensory and marketing are a major source contributing to this defective cooperation.Sensory analysis has traditionally been product oriented with an emphasis on internal validity of the test results. Implicitly or explicitly this approach emphasizes the relationships between sensory evaluation and characteristics of the product. Marketing, on the other hand, stresses the external validity of test results: the extent to which test results can be generalized to market behavior. Emphasis on external validity requires an approach to sensory analysis that is fundamentally different from current sensory practice in terms of type of respondents, type of stimuli, scaling procedures adopted and test circumstances.Closer integration between the product and consumer oriented approach to sensory analysis may contribute to the success of product development in the food industry. The literature suggests several factors that may contribute to a more fruitful cooperation between the two approaches to sensory analysis. The company's senior management plays a central role in the achievement of this integration by providing an infrastructure (in terms of personnel, organizational structure and financial resources) that paves the way for closer cooperation.
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  • 98
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    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Hand evaluation and mouth evaluation were compared for texture of cheese. Panelists (n = 11) identified seven mouth terms and five hand terms and developed definitions and standard procedures for evaluation during the course of training. The terms were used to evaluate texture properties of fourteen different types of natural and processed full fat and reduced fat cheeses. Hand and mouth evaluation were able to discriminate cheese texture (P≦0.05). Principal component analysis of data revealed that hand and mouth evaluation differentiated the cheeses in a similar manner. Correlation analysis, factor analysis, and canonical analysis revealed that mouth and hand terms were highly correlated (P≦0.05). Either hand or mouth evaluation can be used to discriminate cheese texture.
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  • 99
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    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three groups of ten naive assessors were recruited to perform an odor profiling of 10 orange juices using 8 odor descriptors. These panels differed on the way they learned each descriptor. Group 1R learned to match one descriptor with one external standard; group 3R learned to associate one descriptor with 3 external standards; group OR defined by itself the 8 descriptors from a set of orange juices. Results showed that the use of one standard per descriptor seemed to be only efficient when the standard was typical of the odor perception in the orange juices. Learning one odor concept with 3 standards led to redundant use of discriminant descriptors and failed on the agreement among assessors. Finally, group OR was a discriminant as well a homogenous panel.
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    Journal of sensory studies 14 (1999), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
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