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  • Articles  (93)
  • Blackwell Publishing Ltd
  • 1985-1989  (93)
  • 1950-1954
  • 1945-1949
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  • Chemistry and Pharmacology  (93)
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  • Articles  (93)
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  • 1
    Electronic Resource
    Electronic Resource
    TRIANGULAR DIFFERENCE TESTING: REFINEMENTS TO SEQUENTIAL SENSITIVITY ANALYSIS FOR PREDICTIONS FOR INDIVIDUAL TRIADS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Using a model system of 3mM NaCl and purified water, predictions were made for subjects’ability to discriminate the odd sample in a set of nine triadic tasting sequences associated with the triangle test. With such individual triads rather than triangular testing protocols which involve more than one triad, it was found necessary to modify the regular Sequential Sensitivity Analysis. The modification required a consideration of sensory adaptation effects caused by repeated tasting of the same stimulus in some of the sequences. Further confirmation was also obtained for the order of magnitude of signal strengths of water and NaCl stimuli tasted after water or NaCl prerinses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00460.x
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  • 2
    Electronic Resource
    Electronic Resource
    FACTORS INFLUENCING THE EFFICIENCY OF INCOMPLETE BLOCK DESIGNS IN SENSORY EVALUATION EXPERIMENTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The efficiencies of incomplete block designs were investigated by comparing two hundred and twenty eight analyses from eleven trials using hedonic scales with corresponding randomized complete block analyses. Of the ten explanatory factors examined, only the panelist, the product type, the number of samples per session and the average score of the data had an effect on the efficiency of incomplete block designs. The effect of product type was attributed to influences of produce consumed outside the trial, and the effect of the data mean reflected decreased conscientiousness with products the panelists disliked. With three and four samples per session, incomplete block designs were 31 % and 2 % more efficient, respectively, than randomized complete block designs. When five or more samples were tested, the incomplete block designs were markedly less efficient. The practical implications of all these effects on experimental design are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00462.x
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  • 3
    Electronic Resource
    Electronic Resource
    AROMA PROPERTIES AND THRESHOLDS OF SOME BRANCHED-CHAIN AND OTHER MINOR VOLATILE FATTY ACIDS OCCURRING IN MILKFAT AND MEAT LIPIDS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aroma properties of twenty-three branched-chain, odd-numbered, or unsaturated fatty acids which had each been dispersed in acidic aqueous media (pH 2.0) were evaluated. Aroma threshold values were determined using approximately 95 judges for assessing the presence of aromas over dilutions of each fatty acid. Qualitative aroma threshold values for individual fatty acids ranged from 0.006 to 82.4 ppm in the acidic solutions, and 4-ethyloctanoic acid exhibited the lowest threshold of the group tested. Qualitative aroma assessments of dilutions of each fatty acid showed a wide range of unique aroma properties. Fatty acids exhibiting branching at the 4-position had goaty/muttony/sheepy aroma notes as did other fatty acids containing 8-carbon chain structures. Cheese-like aromas were associated with the shorter branched-chain fatty acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00461.x
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  • 4
    Electronic Resource
    Electronic Resource
    BOOK REVIEW (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Extrusion Technology for the Food Industry.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00464.x
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  • 5
    Electronic Resource
    Electronic Resource
    DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST-ORDER CARRY-OVER EFFECTS IN HALL TESTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The problem of balancing out the effect of order of presentation and the carryover effect of a preceding sample over a series of presentations of the same set of samples is addressed. A series of designs developed by Williams (1949) are used. The method of calculation is given. Tables containing about 50 consumers of each design for presenting from 4 through to 16 samples are given.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00463.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECTS OF SAMPLE SIZE AND PRIOR MASTICATION ON TEXTURE JUDGMENTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two experiments were conducted. In the first, 25 untrained subjects judged the hardness and chewiness of three different food samples following either 0, 60, 120, or 180 s of adaptive chewing on an experimental gum compound. No effect of the adaptive chewing was found, in spite of observable and self-reported masticatory fatigue induced by the experimental procedures. These data fail to support the prevalent use of procedural limits on the number and temporal spacing of samples in sensory texture studies. In the second experiment, six groups of subjects (n = 107) judged the hardness and chewiness of two series of food samples that varied in physical size (volume). The groups differed in the degree to which cues about the true size differences were made available. Results showed both hardness and chewiness judgments to increase as a function of sample size, independently of subject awareness of the size differences. These data support the use of procedural controls on sample size, but fail to provide evidence of a size constancy phenomenon. A rheological explanation is proposed to account for the observed sensory effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00454.x
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  • 7
    Electronic Resource
    Electronic Resource
    SINGLE-POINT VERSUS TIME-INTENSITY SENSORY MEASUREMENTS: AN INFORMATIONAL ENTROPY ANALYSIS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Single-point sensory response measurement techniques such as magnitude estimation and category scaling only contain a limited amount of information. Time-intensity (T-I) data collection techniques provide much more information, addressing rate-related and duration aspects as well as intensity quantification. A theoretical analysis and comparison of single-point and T-I responses is presented from an informational (Shannon) entropy content viewpoint. The analysis is based on a hypothetical T-I response curve and a hypothetical series of single-point measurements attempting to approximate the T-I curve. Assuming a 15 s sensory event the associated T-I response of a single parameter is shown to contain a significantly greater amount of potential information storage capacity relative to the single-point or a small series of single-point measurements attempting to generate temporal behavior. Theoretically, the T-I response also displays greater quantities of a parameter called information density. Finally, it may be hypothesized that T-I techniques can be shown to be more efficient in terms of rate of information acquisition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00455.x
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  • 8
    Electronic Resource
    Electronic Resource
    EVALUATION OF BITTERNESS OF CAFFEINE IN HOT CHOCOLATE DRINK BY CATEGORY, GRAPHIC, AND RATIO SCALING (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Perceived intensity of bitterness of caffeine (0.5 - 1.6 g/100 mL) and of quinine HCI (0.5 - 1.6 g/L) added to hot cocoa gave similar response distributions with concentration by category scales (CS) and magnitude estimation (ME). Using caffeine additives, CS and graphic analogue scales (GS) gave similar bitterness response functions. Parabolic functions provided the best fit between concentration and ratings for CS, GS and ME. The data demonstrated no difference for ME of bitterness intensity between free or fixed moduli. Hedonic responses also were not modified by whether the modulus was free or fixed, however, greater ME values were ascribed to lower concentrations in the series when the reference was 4 g/L than when it was 2 g/L caffeine. CS intensity response distributions were similar between a series with a larger number of low levels versus a series with a larger number of high levels across the same concentration range. The results indicate that ME may be inappropriate for scaling of degree of liking, independent of type of modulus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00456.x
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  • 9
    Electronic Resource
    Electronic Resource
    FUZZY SET THEORY APPLIED TO PRODUCT CLASSIFICATION BY A SENSORY PANEL (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: It is frequently impossible to meet the assumptions underlying the statistical approach to classification of food products by a sensory panel. To find an alternative, we have investigated the applicability of the fuzzy set theory. Within a fuzzy set framework it is acceptable that a product belongs to several classes simultaneously and no assumptions regarding the distribution of sensory properties for a product class are made. Fuzzy classification models can be constructed from a set of training objects by linking the soft class labels to the sensory attributes applying an inference procedure based on fuzzy logic. A number of fuzzy inference procedures has been evaluated using a number of attribute sets. A satisfactory classification has been found using a very simple implication rule and a set of three attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00457.x
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  • 10
    Electronic Resource
    Electronic Resource
    BOOK REVIEWS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Book Reviews in this Article:Quality Assurance of Food Ingredients, Processing and Distribution.Recent Advances in Chemistry and Technology of Fats and Oils.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00458.x
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  • 11
    Electronic Resource
    Electronic Resource
    PERCEPTION OF TASTE MIXTURES BY EXPERIENCED AND NOVICE ASSESSORS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The total intensity, sweetness, and acidity of sucrose/citric acid mixtures were judged by two types of taste panel: experienced assessors, most of whom had had many years of experience in sensory evaluation; and novice assessors, none of whom had previously taken part in a taste experiment. In other respects the experimental conditions remained almost constant. There was good correspondence between the two panels, particularly for judgments of total intensity, indicating that novice and experienced assessors evaluate taste mixtures in the same way. However, there was also an indication that experience on sensory panels may attenuate taste suppression, the suppression of acidity by sweetness being less pronounced for the experienced panel than for the novice panel. The implications for mixture perception are noted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00447.x
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  • 12
    Electronic Resource
    Electronic Resource
    CONTRASTING THE EFFECTS OF INGESTION AND EXPECTORATION IN SENSORY DIFFERENCE TESTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Paired comparison and triangle tests were used to contrast the effects of ingestion and expectoration in two distinct systems: added salt in kidney beans and nonfat milk with added milkfat. Probit analysis was used to determine panel difference thresholds. Analysis of variance was used to evaluate significant differences between the methods of sampling and for effects of fatigue due to ingestion of the sample. No significant differences between the two methods of sampling were found for either thresholds or fatigue effects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00448.x
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  • 13
    Electronic Resource
    Electronic Resource
    THE APPLICATION OF TWO FREE-CHOICE PROFILE METHODS TO INVESTIGATE THE SENSORY CHARACTERISTICS OF CHOCOLATE (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The concept of free-choice profiling allows untrained assessors to participate in sensory profiling. However, it is sometimes the case that such individuals are unable to describe what they perceive when the samples are presented in the isolation of the sensory testing booths. This paper reports an experiment to compare the usual free-choice profile procedure, with a more structured approach based on Kelly's repertory grid method. Generalized Procrustes analysis was used to analyse the data. The sample configurations obtained from both approaches were very similar, as were the interpretations of the main perceptual dimensions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00450.x
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  • 14
    Electronic Resource
    Electronic Resource
    DETERMINATION OF GUSTATORY SUCROSE THRESHOLD IN WATER BY USE OF A LINEAR SUCROSE GRADIENT (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A novel experimental method was developed which allows the determination of the threshold concentration of sucrose by use of a linear sucrose gradient in water. With this method a continuous tasting of the test-liquid is possible. A panel of 15 persons experienced in taste-testing was used. Three gradients of different steepness were applied: 0 to 1.5% (w/w) sucrose in 2 min (I), 3 min (II) and 4 min (III). The results of the new method were compared with those of the standard method (DIN). With gradients I and II we found values which were significantly higher than those of the standard method (I: 0.49% (w/w); II: 0.46% (w/w); DIN: 0.31% (w/w)), whereas with gradient III the same threshold value was found as with the DIN-Method (III: 0.32% (w/w)).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00449.x
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  • 15
    Electronic Resource
    Electronic Resource
    SENSORY EVALUATION SYMPOSIUM: ADVANCES IN SENSORY EVALUATION OF WINE (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00452.x
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  • 16
    Electronic Resource
    Electronic Resource
    THE INFLUENCE OF TASTANTS ON ORAL IRRITATION BY CAPSAICIN (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Single-point intensity scaling and time-intensity methods were used to record oral irritation from solutions of 2 ppm capsaicin, capsaicin with added sucrose (0.04M), NaCl (0.3M), citric acid (0.01M) or xanthan gum (0.2%). Only sucrose depressed mouth-burn, both in magnitude and duration. The viscosity imparted by xanthan retarded perception of mouth-burn but did not effect its duration. While single-point scaling averaged perceived intensity across time, time-intensity provided much more information by displaying perception from onset to decay. Eaters and non-eaters of chili peppers did not differ in their perception of mouth-burn.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00451.x
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  • 17
    Electronic Resource
    Electronic Resource
    LOGARITHMIC TRANSFORMATION OF MAGNITUDE ESTIMATION DATA AND COMPARISONS OF SCALING METHODS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Recent studies comparing magnitude estimation to other scaling methods have been criticized for failure to submit the data to logarithmic transformation before statistical analysis, a procedure which can improve the ability of magnitude estimation scaling to differentiate among products. Data from one of these studies was available for re-analysis, which was conducted both with and without logarithmic transformation of magnitude estimation, category scales and line scales. The ability of magnitude estimation to differentiate among products was improved by log transformation, while the other methods were not. Improvements were associated in pan with reductions in positive skew and improved approximation of the normal distribution. In spite of this improvement, magnitude estimation remained slightly inferior to the other methods especially in the hands of an untrained consumer sample.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00459.x
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  • 18
    Electronic Resource
    Electronic Resource
    CHEMICAL SENSES DAY VI (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00453.x
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  • 19
    Electronic Resource
    Electronic Resource
    GUEST EDITORIAL (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00439.x
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  • 20
    Electronic Resource
    Electronic Resource
    SENSORY STRATEGY FOR SUCCESS IN THE FOOD INDUSTRY (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fully integrating sensory resources with related business units represents a challenge for the sensory professional. As sensory evaluation provides actionable information in a timely, cost effective manner, developing resources that are consistent with corporate plans and impact on decision-making is essential. This discussion focuses on developing a sensory strategy for success and highlights strategic planning techniques designed to maximize sensory evaluation's contribution to the accomplishment of a company's mission.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00440.x
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  • 21
    Electronic Resource
    Electronic Resource
    APPLICATIONS OF SENSORY SCIENCE WITHIN THE TOBACCO INDUSTRY (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory testing of cigarette smoke presents some unique problems to the sensory specialist. This is due to a variety of reasons including the high degree of similarity between blended cigarettes and a high degree of variability between individual cigarettes. In the cigarette industry, a large effort has been placed on adapting and developing new methods of collecting and analyzing sensory-data on both flavorants and cigarette smoke. These methods include odor profiling and multidimensional scaling based on attributes and acceptability scales. In addition, extensive research has been conducted to determine the number of relevent dimensions to smoking and the types of changes that could affect consumer acceptance or purchase behavior.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00441.x
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  • 22
    Electronic Resource
    Electronic Resource
    APPLICATIONS OF SENSORY SCIENCE WITHIN THE PERSONAL CARE BUSINESS: PART 1 (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The traditional methods for evaluating food and beverage products have been successfully adapted to the personal care industry over the past several years.Difference tests on odors of soaps, cosmetics, antiperspirants, and household products generate information that is useful to the cosmetic soap and detergent chemists.Experienced panels, known to be capable of detecting differences in personal care products, are used under controlled laboratory conditions. Similarly, personal care products are evaluated by consumers for various skin feel attributes after a single use in the laboratory, or after several uses in a home use situation.Finally, the descriptive analysis method has been applied to lotions, soaps, antiperspirants, shampoos, and hair mousses. This information is used for a variety of purposes including screening prototypes, competitive evaluations, product development, and claims substantiation. Because perceptions of personal care products present more variability than some food products, unique applications of established sensory methods are required.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00442.x
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  • 23
    Electronic Resource
    Electronic Resource
    APPLICATIONS OF SENSORY SCIENCE WITHIN THE PERSONAL CARE BUSINESS: PART 2 (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory testing has been applied to the testing of personal care products for more than 20 years in the form of deodorancy testing. Recently descriptive analysis techniques have been applied to lotions, soaps, antiperspirants, shampoos and other personal care products. Through careful selection, extensive training, control of variables and procedures, a panel of judges have been trained to evaluate these products for their skinfeel properties using anchored numerical scales.Trained odor judges are used by manufacturers to substantiate deodorant property claims. Judges are selected for their olfactory sensitivity and are trained to evaluate fragrance as well as malodor intensity in a wide variety of products.The personal care business has become aware that more information is needed to determine why products are perceived to be acceptable in the marketplace. Trained sensory panels are helping to supply marketing and management personnel with this information.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00443.x
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  • 24
    Electronic Resource
    Electronic Resource
    ACADEMIC VS. INDUSTRIAL PERSPECTIVES ON SENSORY EVALUATION (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The current practice of sensory evaluation occurs in two general settings: the academic environment of a university laboratory and within the foods and consumer products industries. Sensory evaluation programs can differ in orientation, objectives, methodology and context, and viewed from the perspective of Brinberg's tripartite validity theory, focusing on experimental, theoretical and empirical paths. Differences in organizational goals and resources between academia and industry result in different uses of panels, statistics and collaborative efforts. Opportunities for advancement of the field of sensory science exist within the framework of academic training of and industrial demand for sensory professionals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00445.x
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  • 25
    Electronic Resource
    Electronic Resource
    APPLICATIONS OF SENSORY SCIENCE WITHIN THE HOME CARE BUSINESS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory evaluation methods and procedures originally developed for the food and beverage industry are also utilized to conduct evaluations of products for furniture and floor care, laundry care, air care, and insect control. In addition to measuring sensory properties and dealing primarily with “the other senses,” home care product evaluations incorporate assessments of perceived performance as the product interacts with a substrate. Consequently, laboratory evaluations employ a variety of controlled usage conditions — each having specific physical requirements, and evaluations of total performance are conducted under multi-environmental conditions with product users. This presentation examines how traditional sensory methods have been modified and expanded to accommodate the multidimensional aspects of home care products and R&D decisionmaking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00444.x
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  • 26
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    TIME-INTENSITY SCALING WITH JUDGES TRAINED TO USE A CALIBRATED SCALE: ADAPTATION, SALTY AND UMAMI TASTES (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The Time-Intensity scaling technique was modified for measurements of taste intensity. Instead of using the traditional procedure where intensities were estimated on the judges’ own internalized scales, judges were trained to estimate concentrations directly in millimolar concentration. Such training was seen to increase precision, although the general shapes of the Time-Intensity plots remained the same. The technique was applied to measurement of taste intensity change over time when NaCl or MSG stimuli were held in the mouth. Using this technique, it was possible to measure the relative effects, on taste intensity loss, of stimulus dilution by saliva and sensory adaptation; the latter had the greater effect. Accordingly, the disruption of adaptation was found to be more important than increased salivation when chewing movements were made.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00446.x
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    RELATION OF SENSORY SOURNESS TO CHEMICALLY ANALYZED ACIDITY IN WHOLEMEAL SOUR RYE BREAD (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1988), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sour rye breads containing varying acetic or lactic acid concentrations were used as samples in Experiment 1. Assessors (N=18) could detect difference between 0 to 2 g of added acetic acid (p〈 0.02, triangle test), whereas difference between lactic acid concentrations at the same level was detected at p 〈 0.001. In Experiment 2 five commercial rye breads were profiled by 14 assessors on a 10-cm graphical scale using 12 flavor descriptors, including desirability. Chemical determinations of pH, titratable acidity, acetic and lactic acid and NaCl concentration were made. Acetic and lactic acid concentrations were strongly related to perceived sourness of odor and taste. The effect of lactic acid on pH and titrable acidity was more pronounced than that of lactic acid. Stepwise discriminant analysis of the sensory data resulted in a 57.1% success rate in discriminating among the samples (nine descriptors used), whereas the analysis of the chemical data discriminated among the samples with a 80% success rate, two variables were useful. Combination of the sensory and chemical data led to 83.3% success with twelve variables.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1988.tb00433.x
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    BOOK REVIEW (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1988), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Books review in this article: Physical Properties of Foods — 2. R. Jowitt, F. Escher, M. Kent, B. McKenna and M. Roques, eds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1988.tb00438.x
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    DEVELOPMENT OF AN ACCEEPTABILITY CONSTRAINT FOR A LINEAR PROGRAMMING MODEL IN FOOD FORMULATION (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1988), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Control of a product's market acceptability can be a difficulty when using linear programming models in food formulation. The development of an acceptability constraint was demonstrated for a linear programming model used for the formulation of fresh turkey bratwurst, a coarse ground type sausage. Development was in two stages. First, an experimental design and in-house panel determined quantitative relationships between the product's textural attributes and turkey meat ingredients. Second, the product toughness relationship was utilized to develop three formulations with different levels of toughness. These formulations were market tested using the acceptor set size as the measure of market acceptability. A relationship between product toughness and acceptor set size was determined, into which was substituted the toughness f (ingredients) relationship. This yielded acceptor set size as a f (ingredients) that was added to the least cost linear programming model in the form of an acceptability constraint.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1988.tb00436.x
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    MATHEMATICS OF A LADY TASTING TEA REVISITED (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1988), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The British Standards Institution and the International Standards Organization specify that when mixtures of tea and milk are to be evaluated sensorially, the tea should be added to the milk. Four cups of tea prepared by pouring the tea into the cup first (TIF) and four cups prepared by placing the milk in the cup first (MIF) were presented to 155 panelists in the dark. They were instructed to select by taste the four cups containing the MIF tea. The frequency of correct selection was well above the chance level, indicating that the panelists had detected a difference in flavor. The same task was performed by 131 panelists except they evaluated the tea in light. The panelists were not highly trained tea tasters; in fact, most were not regular drinkers of hot tea. Notwithstanding that, their discriminating power was sufficient to resolve the subtle differences which did exist.
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    SENSORY SPECIFIC SATIETY IN LEMONADE USING A JUST RIGHT SCALE FOR SWEETNESS (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1988), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lemonade samples varying in sucrose concentration (4-15%) were evaluated by either a sip procedure (subjects tasted 10 mL samples) or a drink procedure (subjects consumed 60 mL samples) using a “just right” scale. The order of tasting the four lemonade samples was also balanced among subjects. Neither the amount of lemonade consumed during the test nor the sex of the subjects had an effect on the scores assigned to the samples or the just right sucrose concentration determined by linear regressions. The less pleasant samples (those scored farther from the just right point) showed sensory specific satiety evidenced by a shift away from the just right point on repeated tasting. Samples rated more pleasant or closer to the just right point did not show evidence of sensory specific satiety.
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    DEVELOPMENT OF A LEXICON FOR THE DESCRIPTION OF PEANUT FLAVOR (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1988), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A lexicon of terms to describe desirable as well as undesirable flavors in peanuts has been developed. The lexicon and an intensity rating scale was developed by a 13 member panel of flavor and peanut specialists representing industry and the USDA-Agricultural Research Service. This system is intended to provide definitive, common terminology for use in communicating differences in peanut flavor variables among all phases of peanut research and industry.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1988.tb00426.x
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    THE RELATIONSHIP BETWEEN CONSUMER PREFERENCES AND TRAINED PANEL RESPONSES (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1988), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Eight samples of dried tomato soups were profiled by a trained panel, who also provided ratings of overall liking and liking for particular attributes on relative-to-ideal rating scales. A consumer panel tested a subset of four of the soups in home trials, assessing them for overall liking and for particular attributes on either hedonic or relative-to-ideal rating scales.The pattern of overall preferences differed between the trained and untrained panelists, demonstrating the inappropriateness of using trained panelists to provide measures of preference or acceptance. The conclusions regarding consumer preferences would differ depending on which rating scale was used; these differences disappeared when the relative-to-ideal ratings were converted into values of the same form as the hedonic ratings. The overall liking was best predicted by flavor rather than color or thickness.A principal components analysis (PCA) of the profile data compared well with a plot based on the trained panel preference data using MDPREF. The preference data were also fitted to the PCA dimensions using the PREMAP vector model, which gave a good fit for only six of the 15 trained panelists; the PREMAP ideal point model failed to show a better fit. In order to test these models adequately more than eight samples would need to be tested.
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    A COMPARISON OF VARIABLE REDUCTION TECHNIQUES IN AN ATTITUDINAL INVESTIGATION OF MEAT PRODUCTS (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1988), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In many attitudinal investigations, particularly those involving free-choice profiling, a very large list of variables or features can emerge. Ordination using generalized Procrustes analysis provides a common base for comparing assessors, but the derived configurations are often high-dimensional and difficult to summarize. This problem can be rectified by selecting a small subset of the original set of variables. Methods of variable selection in principal component analysis can be adapted easily for such purposes, but there is no guarantee with these methods that overall data structure is preserved. A recently introduced variable selection procedure that does aim to preserve the data structure as much as possible would seem to be more appropriate. All methods are described and applied to a set of data arising from an attitudinal investigation of meat products. The results indicate that variable selection should be more widely encouraged.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1988.tb00428.x
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    FLAVOR THRESHOLDS FOR VANILLIN AND PREDICTIONS OF HIGHER OR LOWER THRESHOLDS (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1988), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thesholds for vanillin dissolved in water were determined first by 32 panelists, then by 100 additional panelists. Extreme-value analysis was applied to the results from the first 32 determinations to estimate the likelihood of thresholds later encountered being even lower than those already detected. No threshold among the 100 additional determinations was below the 5% confidence limit for the regression curve based on the 32 determinations originally made. There was evidence that some panelists were ageusic to vanillin in aqueous solution. Although some investigators have suggested that the frequency distribution for threshold values of vanillin is bimodal, application of the Kolmogorov-smirnov test to the distribution of the 132 values, as natural logarithms, gave little cause to reject the hypothesis that the distribution was unimodal.
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    SENSORY MEASUREMENT OF FOOD TEXTURE BY FREE-CHOICE PROFILING (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1988), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Panelists were trained to measure texture of processed cheese analogues of known composition by free-choice profiling. Panel scores were analyzed by generalized Procrustes (a multivariate method). Plots of the Procrustes scores for the first 2 principal component axes from analysis of separate replicates reflected the experimental design. To compare replicates, scores from Procrustes analysis of the original data were subjected to Procrustes analysis. The results showed that panelists’ assessment of replicates was consistent. Regression of the scores from this second Procrustes analysis showed that they were well explained by the linear effects of either moisture in nonfat solids or fat content. Panelists who performed differently from the rest could be identified. Panelists were more sensitive to changes in moisture in nonfat solids content than fat. It was concluded that the sensory texture of the cheese analogues could be measured satisfactorily by free-choice profiling.
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    CHEMICAL SENSES DAY VI HELD OCT. 8, 1988 (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1988), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1988.tb00431.x
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    COMPARISON OF THE EFFICIENCY OF PAIR, DUO-TRIO AND TRIANGLE TESTS (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1988), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The pair, duo-trio and triangle tests were compared, using three levels of instructions with orange drink as medium and sucrose as stimulus. If the subjects know only the nature of the test, the pair test cannot be performed and the frequencies of correct responses above chance of the two other tests do not differ significantly, in this case the triangle test is the more efficient. If the subjects know the nature of the test and the nature of the stimulus, the frequency of correct responses above chance obtained for the pair test is significantly higher than those of the two other tests, in this case the pair test is more efficient. Finally, if the subjects know the nature of the test, the nature of the stimulus and whether or not the sample to be selected contains the stimulus, the conclusions are more difficult to achieve but the triangle test seems to be the more efficient.
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    THE PANELIST EFFECT – FIXED OR RANDOM? (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1988), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The theoretical and practical aspects of how panelists might be viewed are investigated. The situation where panelists are viewed as random selections (random effects) from a population of all possible panelists is compared to viewing panelists as the entire population of interest (fixed effects). The statistical implications of each viewpoint are investigated. Sources of variation related to the panel, panelists and the testing environment are discussed. An argument is presented concluding that in most situations panelists should be viewed as random effects. This allows results to be related to a larger population of prospective panelists.
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    DISSIMILARITIES IN COGNITION OF FLAVOUR TERMS RELATED TO VARIOUS SENSORY LABORATORIES IN A MULTIVARIATE STUDY (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1988), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study of dissimilarities in cognitive perception of 20 common flavor terms was carried out by the Sensory Group of Norway. An average cognitive pattern of the flavor terms was revealed from multidimensional scaling (MDS) and cluster analysis (CLU). In general, small but interesting deviations between different sensory laboratories working with various food products were found by a multivariate pattern recognition technique based on principal component analysis (PCA). Suggestions for finding general reference standards for flavor terms are discussed.
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    A LEXICON OF POND-RAISED CATFISH FLAVOR DESCRIPTORS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A standardized descriptive language for evaluating the flavor of pond-raised channel catfish has been developed. These terms should help researchers determine the causes of off-flavors in catfish and evaluate potential solutions to the problem. The fish processing industry should also be able to apply these terms in quality control and new product development.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00190.x
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    DESCRIPTIVE QUALITY ANALYSIS OF MUTTON (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An objective procedure for descriptive quality analysis of mutton is described. The sensory attributes of tenderness/toughness, succulence, and aroma, and descriptors for five identifiable levels of each attribute were obtained based on panel participation and consensus. Such a participation provided adequate training to the panel for uniform understanding of the descriptors and the quality stages due to age and conditioning. The screening, selection, training, and performance monitoring of the panel has been described in detail. A scale with emphasis on optimum level in each quality attribute has been proposed in place of the usual unipolar general intensity scales. The procedure developed was used to study the effect of stunning and conditioning of mutton from Bannur sheep. A regression of tenderness/toughness rating on Warner-Bratzler shear, employing a horizontal blade in place of traditional conical blade (WBH, kg. cm−2) has been developed (r = 0.94) and a 95% range of 4.5 to 6.1 kg.cm−2 was found as optimally tender mutton as decided by the panel.
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    MEETINGS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00181.x
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    ADJUSTING TASTE SCORES FOR VARIATIONS IN USE OF SCALES (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method is given for adjusting the scores of tasters when continuous graphicrating scales are used. Linear adjustments are made for both the location and scale differences of tasters.
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    ALTERNATIVE ANALYSES OF MAGNITUDE ESTIMATION DATA (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three methods of standardizing magnitude estimation data, external calibration, modulus normalization, and equalization were examined using a sensory evaluation data set arising from an incomplete block experiment testing five gels of varying firmness. Both the original data and a logarithmic transformation of the data were analyzed. Instrumental data were also collected. When untransformed data were analyzed the method of standardization profoundly affected tests of significance, coefficients of variation (%CV), and estimation of the power function relating the sensory data to the concentration of the underlying gel. The logarithmically transformed data lead to results independent of the standardizing technique and with higher F-ratios, lower %CV's and normally distributed errors.
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    SENSORY ASSESSMENT OF OILINESS IN A LOW MOISTURE FOOD (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Relationships between fat content and perceived oiliness were investigated in a dry, cornmeal-based snack food. Paired comparisons suggested that substantial differences in fat content (about 15 g/100 g) are required before consistent differences in perceived oiliness are found. Using magnitude estimation, judgments of oiliness intensity were made when stimuli were (1) ingested under normal conditions, (2) ingested with olfactory, visual, and manual tactile inputs eliminated, and (3) simply rubbed between the fingers. The similarity of the oiliness function under these different conditions suggest that perceptions of oiliness are principally derived from oral textural sensations.
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    EVALUATION OF RANGE-GRAZED AND CONCENTRATE-FEDBEEF BY A TRAINED SENSORY PANEL, A HOUSEHOLD PANEL AND A LABORATORY TEST MARKET GROUP (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A trained sensory panel and a household panel evaluated leaner range-grazed and higher grading concentrate-fed beef for sensory characteristics. The findings were compared to those from a laboratory test market study designed to determine the consumer appeal of branded range-grazed beef when compared to concentrate-fed beef. Broiled steaks from concentrate-fed steers were scored more flavorful, more tender, more juicy and more desirable overall than those from range-grazed steers by the trained sensory panel and by the household panel. In the laboratory test market study steaks from range-grazed steers were nearly equal in acceptance to those from concentrate-fed steers because consumers, although accustomed to concentrate-fed beef in their marketplace, compromised palatability for meat they perceived to be leaner and more healthful.
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    AVOIDING THE CENTERING BIAS OR RANGE EFFECT WHEN DETERMINING AN OPTIMUM LEVEL OF SWEETNESS IN LEMONADE (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: When two or more levels of an ingredient are presented for evaluation of an ideal level of that ingredient, the centering bias is introduced and the true optimum level is unlikely to be determined. Poulton (1979) and McBride (1982) have suggested methods for avoiding the centering bias, but their methods have never been tested. The purpose of this study was to check the validity of their methods.Three different ranges of sucrose concentrations were used to determine the optimum level of sucrose in lemonade. Twenty different judges were assigned to each of the three ranges and rated the samples on a just right scale. The unbiased just right sucrose concentrations, determined by the methods suggested by Poulton (1979) and McBride (1982), were 6.7% and 6.9%, respectively. A single stimulus presentation confirmed the results as being an unbiased optimum concentration.
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    MEETING (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00413.x
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    SITE TO SITE VARIATION IN THE SOAP CHAMBER TEST (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This investigation was conducted to examine the contribution of intrasite variation on the volar forearm to the overall variation in irritation under the conditions of a soap chamber test. Six sites on each forearm of human volunteers were patched with an eight percent aqueous solution of a commercial bar soap, known to be moderately irritating. Clinical evaluations of the sites were made independently by two judges twenty-four hours after the first patch application and six hours following applications conducted over the next four consecutive days. Site to site variability was estimated to be only 3.2% of the total variance component. It is suggested that as with any biologic assay, this variance can be reduced by an increase in the number of panelists.
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    FACTOR PATTERNS YIELDED BY SUBSETS OF PANELISTS EXAMINING FINNISH SOUR RYE BREAD (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A combination of Bartlett's sphericity test, cluster analysis, factor analysis and Kendall's tau test were utilized to compare the responses of small subsets of panelists to learn whether the factor pattern for panel results pooled was based on agreement among the factor patterns of individual panelists or was merely the mean of a group of diverse patterns. Only tests available in general statistical packages were employed so as to make the procedure one which most investigators could use. The source of the sensory data was descriptive profile analysis applied to 12 attributes of Finnish wholemeal sour rye bread. The factor patterns of the panelists were mostly similar.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00417.x
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    INTENSITY VARIATION DESCRIPTIVE METHODOLOGY: DEVELOPMENT AND APPLICATION OF A NEW SENSORY EVALUATION TECHNIQUE (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The Intensity Variation Descriptive Methodology (IVDM) is a modification of the descriptive analysis procedure commonly used in the sensory evaluation of foods. The IVDM technique provides multiple attribute evaluations within specified sections of a product sample. In this study, the IVDM technique was used to quantify changes in attribute intensity as a cigarette sample was consumed.A touch sensitive Hewlett Packard 150 Personal Computer was used as the data collection instrument. Proprietary software was developed which created a graphic representation of an unstructured line scale on the computer screen. Subjects indicated the intensity of sensory attributes, within various sections of tobacco rod, by touching the computer screen anywhere along the line scale. Data obtained from IVDM evaluations indicated that this method was sensitive to the quantitative changes in cigarette smoke components during consumption of the product.The program developed for IVDM testing may be modified for conventional descriptive testing. The application of computers as sensory evaluation data collection instruments was explored.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00416.x
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    A REAPPRAISAL OF THE USE OF MULTIDIMENSIONAL SCALING TO INVESTIGATE THE SENSORY CHARACTERISTICS OF SWEETENERS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Previous investigations of the sensory characteristics of sweeteners using a multidimensional scaling (MDS) approach, have involved sweeteners which were not matched for sweetness. Under such circumstances, part of the estimated distance between sweeteners is attributable to sweetness differences. This detracts from the value of the consequent MDS space, when the main objective is usually to investigate sensory characteristics other than sweetness. In this study, the MDS approach was applied to sweetener solutions which were matched for sweetness with 5% sucrose. The direction of any residual sweetness differences was identified by including 1,3,5 and 7% sucrose solutions, all matched to equal viscosity, in the study. From the resulting three dimensional MDS sweetener space, it was evident that Dimension 1 was almost exclusively due to sweetness differences whereas Dimensions 2 and 3 were devoid of influence from sweetness and hence represent the sweeteners with respect to their other sensory characteristics.
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    IMPLEMENTATION OF CONSUMER TASTE PANELS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A taste panel consisting of residents from the local community was developed. In this paper, the benefits of a consumer panel over an in-house panel are discussed. Recruitment procedures, panelist training and performance monitoring are outlined.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00189.x
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    THE PSYCHOPHYSICAL RELATIONSHIP BETWEEN COLOR AND SALT CONCENTRATIONS IN CHICKEN FLAVORED BROTHS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Taste panelists evaluated the effect of color on salt perception in chicken flavored samples using magnitude estimation. Samples were colored to simulate commercial chicken broth. Five color intensities were added to 5 NaCl concentrations ranging from 0.34 to 0.66% (w/v). Color had no influence on salt perception. Panelists were able to perceive color differences among samples (P 〈0.001) and these were correlated with the objective color function cot−1 (a/b) calculated from the L,a,b values obtained from the Gardner XL-23. Overall flavor preference was evaluated by a taste panel using the technique of magnitude estimation. NaCl concentrations ranged from 0.52 to 0.80% (w/v). Overall flavor preference was unaffected by color. A reduction in NaCl concentration from 0.80% (w/v) to 0.52% (a 35% reduction) did not alter flavor preference. A 50 member consumer panel using a paired comparison test found no difference in flavor preference between an uncolored sample containing 0.80% (w/v) NaCl and a colored sample containing 0.72% (w/v) NaCl.
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    USE OF INDIVIDUAL DIFFERENCES SCALING FOR SENSORY STUDIES: SIMULATED RECOVERY OF STRUCTURE UNDER VARIOUS MISSING VALUE RATES AND ERROR LEVELS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The use of Individual Differences Scaling in sensory studies has been limited because the number of pairwise comparisons in a complete design can be prohibitively large. This study examines the effect of different levels of error and missing data on recovery of true structure by Individual Difference Scaling for the normal range of assessors and stimuli (8–16) used by sensory workers. Recovery was very good for a missing value rate of 20%. It was good for 40% provided that the number of stimuli was high, but deteriorated sharply at 60% missing data. The effect of superimposing random error on to the true structure indicated that a large error rate gave poor recovery. It is concluded that up to 40% of the distances in a complete design could be excluded, provided that replicate measurements indicated error levels were not severe.
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    RELEVANCE OF REGRESSION TO THE MEAN TO EPIDEMIOLOGICAL AND CLINCAL STUDIES: A REVIEW OF THE LITERATURE (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Investigation of the relative heights of pairs of fathers and sons led the famous 19th century scientist, Sir Francis Galton, to the concept known as “regression to the mean.” Gallon observed that sons of extremely tall or extremely short fathers tended to be less extremely tall or short. The concept has since been - found to apply to virtually any experiment requiring a test-retest design. On the average, the bottom group on the first test will tend to increase, and the top group will on average decrease on the retest. For example, a clinical study requiring an initially high blood pressure baseline value (screening value), might decrease as a group on a subsequent retest, perhaps merely due to a regression effect. One way to account for possible bias due to regression effects is by using an appropriate control group. In the absence of a control group, James (1973) has developed some useful formulas for estimating the expected regression effect, when a truncated population is being sampled. Choice of an appropriate baseline value should also be guided by consideration of the potential effects of regression.
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    EFFECT OF SAMPLE NUMBERS ON THE SENSORY ACUITY OF A TRAINED GROUND BEEF TEXTURE PANEL (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Trained sensory panelists evaluated 8,12 or 18 samples of ground beef at each meeting to determine the effect of sample numbers on panelist perception of certain sensory properties. Six ground beef formulations were selected to represent a broad range of fat and connective tissue content. Panelists evaluated samples for tenderness, connective tissue amount and juiciness. Sensory ratings were affected by formulation, anticipation of sample numbers and actual number of samples (sample x session). Although panelists discriminated among formulations presented in the last six samples somewhat differently from the way they discriminated among the same formulations presented in the first six samples, there was little evidence that the panel became less sensitive.
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    ILLUSTRATIVE EXAMPLES OF PRINCIPAL COMPONENTS ANALYSIS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In order to provide a deeper understanding of the workings of principal components, four data sets were constructed by taking linear combinations of values of two uncorrelated variables to form the X-variates for the principal component analysis. These examples are believed useful for aiding researchers in the interpretation of data and they highlight some of the properties and limitations of principal components analyses.
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    COMMERCIAL SENSORY RESEARCH — ON ACHIEVING MATURATION (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00187.x
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    DEVELOPMENT OF CHICKEN FLAVOR DESCRIPTIVE ATTRIBUTE TERMS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chicken patties (50% light/50% dark meat) were used as training and testing samples by a 10-member panel to develop descriptive terms appropriate for profiling the taste/aroma character notes of fresh and reheated chicken meat. A free word association list of 45 terms was developed in initial training sessions. These terms were used to obtain frequency of use and intensity data for statistical analyses to determine appropriateness of the terms for profiling and discriminating among fresh and reheat treatments of the chicken patties. The initial list was reduced to 31 terms by a frequency-use delimiter of 40% over four replications and by MANOVA probability values (P 〉 .05) for sample differences. FACTOR (principal components) analysis applied to the reduced list of terms indicated six logical associative groupings of terms that explained 77% variation in the data. A final list of 12 descriptors was developed by omitting redundant terms in a factor grouping.
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    CONSULTANT'S CORNER. (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
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    SENSORY PANEL TRAINING AND SCREENING FOR DESCRIPTIVE ANALYSIS OF THE AROMA OF PINOT NOIR WINE FERMENTED BY SEVERAL STRAINS OF MALOLACTIC BACTERIA (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A sensory panel was selected and trained to describe the aroma of Pinot noir wines whose only difference was that they were fermented by different strains of malolactic bacteria. The panel developed a ballot consisting of 33 aroma descriptors and rated the wines using a balanced incomplete block statistical design. A final screening of the individual panelist's data was accomplished by use of correlation analysis. Significant differences were found in twenty of the aroma descriptors, showing that the strain of malolactic bacteria selected for use can effect aroma perception.
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    SOME ISSUES IN THE DESIGN AND ANALYSIS OF SENSORY DATA: REVISITED (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory experimental data whether collected via the consumer or via the laboratory population have many characteristics in common. Among the more important characteristics are that they are relative, skewed, and difficult to replicate. These characteristics result from the use of human beings as instruments to measure multivariate stimuli as opposed to the use of a mechanical instrument. The use of human beings as instruments presents several problems in the design and analysis of sensory/consumer studies. In the clinical/medical applications of sensory evaluation, we have used people both as the experimental unit (panelists/subjects) and as the instrument (judges) to measure panelists’ responses. Thus it is my belief that sensory data are the most difficult scientific data to statistically analyze and interpret.Unfortunately, limited theoretical work has been done to tackle the resulting problems. These problems include the comparison of responses obtained from independent populations (monadic design), sample size estimation with special reference to time-dependent responses, analysis of degree of difference data, the invariance property of rating scales, effect of correlated errors in observations, and the use of laboratory panels to predict results from a consumer panel. Some solutions to these problems have been provided by experience. My purpose here is to discuss each of these problems in greater detail and offer some possible scientific solutions.
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    PRODUCT OPTIMIZATION AND THE ACCEPTOR SET SIZE (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The acceptability of a product, measured by the acceptor set size (percentage of consumers rating the product acceptable), is a function of the perception of its attributes. The attributes are themselves a function of the inputs to the product (such as ingredients, processing or storage variables). These assumptions lead to the following model:Acceptor set size = F (attribute1, attribute2, …, attributen)Attribute j = f (input1, input2, …, inputm)If we assume that these functions are differentiable, we can estimate the partial derivatives of the acceptor set size, with respect to the input variables. The gradient vector obtained indicates the fastest way to maximize the acceptor set size. The gradient search method, using the acceptor set size as an objective measure, can be applied in a variety of situations: to improve existing products, to maximize the acceptability of new products, and to study the relationship between shelf-life and acceptability.
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    IMPORTANCE OF REFERENCE STANDARDS IN TRAINING PANELISTS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: When training a sensory evaluation panel, reference standards play an important role in developing appropriate terminology, establishing intensity ranges and showing the action of an ingredient. In addition, use of reference standards reduces the amount of training time while providing documentation for terminology. Product characteristics can be demonstrated through reference standards for application in plant quality assurance programs as well as for project planning in new product development, product maintenance (i.e., shelf-life), product improvement and cost reduction programs.
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    EVALUATION AND APPLICATIONS OF ODOR PROFILING (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An odor profiling procedure was developed based on the ASTM odor profiling method. This modified procedure involved using approximately twenty panelists. Panel sessions and data collection were controlled by computer. The results obtained by this panel compared favorably to results obtained by the ASTM panel for which 150 panelists evaluated each compound, indicating that a small panel can be used to produce replicable results. Statistical methods of finding similarities and dissimilarities among compounds using profile data are discussed and compared to results from a multidimensional scaling (MDS) study in which degrees of differences among compounds were judged directly. These results indicate that profile data can be used to define and map the degree of similarity/dissimilarity among compounds, as well as to define the sensory dimensions on which these compounds differ. The use of factor analysis to study the underlying sensory dimensions of the odor space is also discussed. It is hoped that this type of research will lead to a better understanding of the underlying dimensions used to describe odorants.
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    COMPONENT AND FACTOR ANALYSIS APPLIED TO DESCRIPTORS FOR TEA SWEETENED WITH SUCROSE AND WITH SACCHARIN (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Component and factor analysis were compared as means of reducing scaled values for 10 descriptors of tea to two dimensions so that relations among the attributes could be visualized. The association diagrams yielded by the two methods were generally similar, and there were significant differences between the diagrams for English Breakfast, an 80:20 blend of English Breakfast and Sencha teas, Ceylon and Darjeeling teas. Bartlett's test for equality ofvariance-covariance matrices was significant. When tea was equivalently sweetened with sucrose and with saccharin, the association diagrams were different. Preference and sweetness were highly correlated with each other and they had high com-munality with the other attributes when saccharin was the sweetening agent. When sucrose was the agent, sweetness still had high communality with the other attributes, but preference did not, indicating preference was the result of interplay of all the attributes rather than a dominant one. The correlation matrices were not significantly at p= 0.05, but they were at 0.10.
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    COMPARISON OF RATING SCALES: SENSITIVITY, REPLICATES AND RELATIVE MEASUREMENT (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relative sensitivities of four scaling methods were assessed in central location tests with untrained judges. The scales included category scales, line scales, magnitude estimation, and a hybrid of the line and category scales. Approximate parity was observed among category scales, line scales and the hybrid scale in their ability to differentiate small physical differences. Magnitude estimation was used as efficiently as the other methods by a college population, but less efficiently by a heterogeneous sample of consumers. Judges used the scales with greater accuracy as they became familiar with the range of products to be judged. In spite of relatively small physical differences, subjects used wide ranges of the scales, supporting the view that rating scales are relative, not absolute, measuring instruments.
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    BOOK REVIEW (1986)
    Oxford, UK : Blackwell Publishing Ltd
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Books review in this article: Role of Chemistry in the Quality of Processed Foods. Owen R. Fennema, Wei-Hsien Chang and Cheng-Yi Lii, eds.
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    EDITORIAL (1986)
    Oxford, UK : Blackwell Publishing Ltd
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    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00153.x
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    SOME SOURCES OF BIAS IN CONSUMER TESTING (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Data sets from three studies were examined to determine the effects of brand identification and package design on consumer responses during product evaluation. In these studies, consumers evaluated products with or without brand identification, compared products in standardized conditions, and compared products in different package designs with different or identical product contents. Measurement of consumer responses for all studies was based on 9-point hedonic scale. The results of the study showed that consumers were less critical in their evaluation when the samples being assessed were identified by brand names. Brand identification and package design, when not concealed in the comparison of product contents, resulted in consumer response bias. Also, the popularity of a brand influenced consumer's perception of products.
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    EVALUATION OF THREE SCALING METHODS FOR HEDONICS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A collaborative study of twenty-three laboratories was conducted to compare the relative effectiveness of three scales: two forms of magnitude estimation scaling and one form of a category scale in the measurement of hedonic response to a controlled stimulus. Responses from 553 individual judges show that all scales yield hedonic measurements that are very similar in both direction and magnitude of difference between the stimuli. No scale showed any clear superiority in reliability, precision, or discrimination. Selection of a scale must be based on considerations other than the simple form of response.
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    MEETING (1986)
    Oxford, UK : Blackwell Publishing Ltd
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
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    NEUROPHYSIOLOGY AND HUMAN TASTE SENSATIONS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Taste sensations are of primary importance in food flavor. Any attempt to synthesize chemically the flavor of a natural food involves mainly taste active compounds. Many distinct taste sensations can be identified as associated with food compounds. Thirteen different taste sensations are discussed herein. These different taste sensations are differentiated on the basis of stimulus chemistry and peripheral nerve conveying the taste information. Neurophysiological examination of the peripheral nerves involved in taste reveals that the sensory neurons can, in any species, be subdivided into distinct neural groups. These different neural groups respond to distinct classes of chemicals and often display different neurophysiological characteristics. Altogether in four different species, nine functional neural taste groups can be distinguished. In many cases, these neural groups can be taken as analogs for the neural groups assumed to underly human taste sensations. Distinct human taste sensations can be considered to arise from the excitation or inhibition of different neural groups. For certain human taste sensations there are no animal neural analog groups; and for certain neural groups there are no analog human sensations.
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    THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A set of terms in descriptive analysis should enable differentiation among products, specification of the sensory properties of the products, and sufficient characterization to permit its recognition or identification. Meeting these criteria enables the use of descriptive data in several applications: (1) interpretation of other sensory data, (2) correlation with instrumental measures, (3) quality monitoring, and (4) product development and maintenance. Several aspects of the specific terminology and the way it is taught are important in effective descriptive analysis. Terms should be uncorrelated with one another. Terms should be related to physical or chemical references. Training a panel requires the establishment of a system in which relevant dimensions can be abstracted and attended to. In this paper, specific problems of descriptive analysis training such as the choice of reference sets and the boundaries of terms are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00174.x
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  • 77
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    USE AND ABUSES OF CATEGORY SCALES IN SENSORY MEASUREMENT (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Category ratings are a popular device for assessing preferences and for guiding efforts in the development of new products. They are frequently misinterpreted or misused, however, because their use is so closely analogized to the process of fundamental measurement. Unlike physical measures, psychological scales such as category ratings are strongly affected by situational or contextual factors which must be carefully controlled and fully understood for proper use of the scale. Category ratings are affected by stimulus range and frequency, number of stimuli and number of categories, as well as by stimulus sequence. Implications for appropriate use of the scale in sensory evaluation are addressed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00175.x
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  • 78
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    SENSORY ADAPTATION (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory evaluation makes use of the remarkable virtuosity and range of the human senses as a multi-purpose instrument for measuring the sensory characteristics of foods. The brain protects itself from an overload of information from the senses by two processes: feature extraction and adaptation. The former involves information reduction by the extraction of selected features from the environment; these form the basis for the reconstruction of the percept in consciousness. The latter, adaptation, involves the attenuation of repetitive and constant input so as not to overload the brain with redundant information.The effects of adaptation can be observed for all senses. For the chemical senses, the effect is that a constant odor or taste stimulus will be perceived as decreasing in intensity while sensitivity to that stimulus is also decreased. For sensory evaluation, this poses problems. It means that a taste or odor has a tendency to vanish while it is being observed and that sensitivity to subsequent stimuli will be altered. Such sensitivity drift in the human instrument must be anticipated in the design of measurement procedures for the sensory evaluation of food.For taste, adaptation changes caused by the measurement method can be seen to be largely responsible for disagreements in the literature concerning threshold and intensity measurement. Adaptation is also a contributing factor, but by no means the only one, in determining the relative discriminability of sensory difference tests. It is worth noting, however, that adaptation is not always a disadvantage; it can sometimes be used to advantage in sensory testing procedures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00176.x
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  • 79
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    SENSORY INTERACTIONS IN MIXTURES (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Psychological studies have assessed the intensity of simple sensory mixtures, both in taste and olfaction. In taste mixtures, suppression or partial masking among the components is often observed. An analogous result is often found in odor mixtures, counteraction of one component in the presence of a second odor. These effects, particularly taste suppression, are also observed in food systems. Interactions between sensory modalities are far more complex, ranging from inhibition of taste and odor sensations by trigeminal irritation, to relative independence of tastes from odor stimulation and independence of odors from tastes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00177.x
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  • 80
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    EFFECTS OF HEALTH DISORDERS AND POOR NUTRITIONAL STATUS ON GUSTATORY FUNCTION (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Gustatory function is not static within an individual. Taste sensitivity and preferences are modified by numerous, well-documented external factors (e. g. smoking) as well as less widely recognized physiologic or internal idiosyncratic attributes such as salivary composition and genetic make-up. In addition, no single gustatory attribute adequately characterizes an individual's taste world. Measures of threshold sensitivity, suprathreshold sensitivity and preference may vary independently necessitating the assessment of each to derive a reliable assessment of an individual's gustatory status. Measures of taste preference, however, appear to hold the greatest predictive power for dietary behavior. Gustatory disorders may be manifest in the following forms: hypergeusia, hypogeusia, dysgeusia, ageusia, food aversions and food cravings. Each of these disorders is defined and, to the extent that information is available, the prevalence, etiology and clinical significance of each is discussed. Following this, a general scheme is presented along with numerous examples for evaluating the potential impact health or nutritional disorders may have on gustatory function. Finally, implications of health and nutritional disorders for applied sensory research are briefly considered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00178.x
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  • 81
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    A SEMI-ASCENDING PAIRED DIFFERENCE METHOD FOR DETERMINING SENSORY THRESHOLDS OF ADDED SUBSTANCES TO BACKGROUND MEDIA (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A testing procedure was developed to determine the concentration range including an absolute or difference threshold for a compound added to a background medium. Samples were arranged into three groups, each containing a labeled control and three randomly arranged samples. Random samples in each group included an unlabeled control and two samples containing adjacent concentration levels from a series of six increasing concentrations of the added substance. Groups were presented in ascending order by concentration of the added substance. Within each group, panelists rated each sample on a nine-point intensity scale of difference from the labeled control. Group specific psychological errors in judgement were reduced by subtracting the unlabeled controls from the sample scores. Analysis of variance was applied to these data yielding separate estimates of variance for sample scores within groups. Sets of t-tests from paired comparisons were used to construct a confidence statement regarding a threshold interval.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00179.x
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  • 82
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    INTEGRATED COMPUTERIZED SENSORY ANALYSIS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A computerized sensory analysis system, based on an IBM-PC compatible local area network, was developed. Panelist input was simplified through the use of a light pen and interactive questionnaire program. The system was integrated to allow preparation of descriptive, hedonic, triangle, structured and unstructured ballots; registration of panelists; collection of data; statistical analysis and report generation. The primary benefits are the simplicity of response for panelists, flexibility for the sensory analyst to design questionnaires and the elimination of time-consuming manual scoring and data manipulation involved in conventional sensory analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00180.x
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  • 83
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    SENSORY EVALUATION OF IRRADIATED BEEF AND BACON (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Vacuum-packed beef and bacon were treated with gamma- radiation (1–10 KGy) from CO60 and stored for 3 months at + 4°C. The samples were evaluated by a trained sensory laboratory panel, directly after irradiation, and after 3 months. Samples given 1.0 KGy and higher doses were found to be significant different from nonirradiated samples at both times of testing. A higher intensity of off-taste, rancidity, metallic taste and sweetness, and a lower intensity of juiciness and color saturation were found in all the irradiated samples. Off-taste and rancidity were found to increase with increasing doses, and were best explained when analyzed by Principal Component Analysis (PCA).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00164.x
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  • 84
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    COMPARISON OF SOURNESS OF ORGANIC ACID ANIONS AT EQUAL pH AND EQUAL TITRATABLE ACIDITY (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The sourness of six organic acids was compared by pair tests in binary acid solutions of equal pH and equal potential hydrogen ion concentration. Monoprotic lactic acid was more sour than three of the four acids against which it was tasted, while triprotic citric acid was less sour than the four other acids against which it was compared. Of the diprotic acid pairs which were evaluated, only one significant difference in sourness was observed; succinic acid was more sour than malic acid. No relationship between buffer capacity or hydrophobicity and intensity of sourness was observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00154.x
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  • 85
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    AROMA INTENSITIES OF VARIOUS WOOD SMOKE FRACTIONS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Subjective aroma intensities were performed on smokes generated from cherry, chestnut, hard maple, white and red oak, apple, hickory and mes-quite woods. The smokes were separated into total, carbonyl, neutral, basic and phenolic fractions. A sensory panel rated the carbonyl fraction of all smokes, except mesquite, as having the strongest smoke intensity. The aroma of the basic fraction was next in intensity. In the case of mesquite, the phenolic fraction was the most intense. Contrary to the common belief that the phenolic fraction is the primary contributor to smoke aroma in wood smoke, this study showed the carbonyl fraction to be the primary contributor for most woods. Because of the potential health danger associated with smoke-associated phenolic compounds, this study demonstrated that it would be possible to reduce or eliminate the phenolic fraction in many smoke sources without losing smoke aroma intensity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00155.x
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  • 86
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    DEVELOPMENT OF A TEXTURE PROFILE PANEL FOR EVALUATING RESTRUCTURED BEEF STEAKS VARYING IN MEAT PARTICLE SIZE (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A texture profile panel was developed for measuring textural properties of restructured beef steaks differing in meat particle size. For steaks of different particle sizes, considerable differences existed in the type of sample breakdown and shape of chewed pieces after just two chews. Panelists also found restructured steaks made from large meat particle sizes to be visually more distorted and to contain more gristle than steaks made from small meat particle sizes. Several characteristics (chunkiness after two chews, coarseness of chewed mass at 15 chews) were dropped from the profile over time, while several characteristics (type of sample breakdown and shape of chewed pieces at two chews, size of chewed pieces at 10 chews) not used initially, were added. The texture profile panel approach appears suitable for discerning the textural differences in restructured steaks that can arise from using different meat particle sizes during processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00156.x
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  • 87
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    ESTIMATES OF CARRY-OVER EFFECTS IN TWO-PRODUCT HOME USAGE CONSUMER TESTS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In-house use consumer test data from four studies dealing with three pairs of household products and a pair of antiperspirant products were examined for significant carry-over (product usage order) effects, which would confound the analysis of treatment (product) effects. In each study, two products were compared using a two-period crossover design. One hundred twenty panelists participated in each study. A forced choice preference scale or a 9-point hedonic scale was used to obtain responses from various sensory attributes. In all studies, the estimates of carry-over effects were not significant at the 5% level. Transformation of hedonic scale data into preference dichotomy also gave estimates of carry-over effects which were not significant at the 5% level, but led to a loss of test sensitivity for detecting treatment differences. The authors recommend that all comparative crossover design studies in sensory evaluation be monitored for carry-over effects and that statistically determined sample size should be used to reduce the possibility of obtaining significant carry-over effects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00158.x
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  • 88
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    DEVELOPMENT AND APPLICATION OF TEXTURE REFERENCE SCALES (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Standard texture rating scales of hardness, adhesiveness, fracturability, cohesiveness, and denseness were modified during the training of a Texture Profile panel. New reference materials were selected for each scale to better illustrate the texture characteristics and intensities and to account for previously recommended food products no longer available. In addition, new reference scales for wetness, adhesiveness to lips, roughness, self-adhesiveness, springiness, cohesiveness of mass, moisture absorption, adhesiveness to teeth, and manual adhesiveness were developed. The application of new texture reference scales reduced the variability among panelists and provided consistent judgments in texture evaluations. Expanded and improved definitions and evaluation procedures for texture attributes are presented. Also, special considerations for the use of reference scales in texture evaluations are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00159.x
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  • 89
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    A STANDARDIZED LEXICON OF MEAT WOF DESCRIPTORS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A new descriptive language for evaluating the taste of warmed-over meat flavor has been developed. These terms should help researchers elucidate the causes of the phenomena of off-flavor in meats. The meat industry should also be able to apply these terms in new meat product development, quality control, and shelf-life stability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00161.x
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  • 90
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    GUEST EDITORIAL (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00171.x
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  • 91
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    THE DISRIMINATIVE EFFICIENCY OF COMMON SCALING METHODS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Four types of rating scales, nine-point category scales, line marking, magnitude estimation, and a hybrid of the category and line scale, were employed to assess visual, tactile and olfactory characteristics of products by consumers. The scales were compared for their ability to discriminate differences among products, for variability, for reliability, and for ease of use. All methods were able to generate highly significant differences among products. However, a modest advantage for category scales was observed in almost all comparisons.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00160.x
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  • 92
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    STATISTICAL SOFTWARE FOR THE PERSONAL COMPUTERS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00162.x
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  • 93
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    COMING WORKSHOP (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00163.x
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