摘要:

ABSTRACT.Dulce de Lcche is a dairy based confectionary product, popular in most Latin American countries. A 24factorial design was used to study the influence of glucose syrup concentration, type of neutralizer, cooking time and inclusion of vanilla essence on the sensory profile of this product. Fractions of the full design was used to obtain 37 sensory descriptors covering appearance, manual and oral texture, flavor and aftertaste, and a number of objective color and texture measurements. The effects of the design factors on individual descriptors were tested using analysis of variance; aggregate analysis of attributes were carried out using multivariate analysis of variance, principal component analysis and partial least squares regression.Analysis of the principal components identified several interpretable underlying factors for appearance and texture but not for flavor or aftertaste. Partial least squares regression showed that oral texture is closely related to manual texture, but that aftertaste is quite different from flavor. Instrumental color and texture measurements were found to be highly correlated with the corresponding sensory descriptors.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1992.tb00531.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACT.Free‐choice profiling was used to develop a sensory profile of milks of different fat content and a range of food products prepared from them. The products were cornflakes, flavored milk, instant coffee, oat cereal, savory sauce, tea, and whipped dessert. The aim of the work was to investigate whether or not sensory differences brought about by using milk with a different fat content are noticeable in the context of use, and, if so how the differences can best be described. The milks of different fat content, the flavored milk and the cornflakes, savory sauce, and tea to which milk was added were significantly different from each other but the instant coffee, oat cereal, and whipped desserts were not. The differences found between the samples of different fat content were most often described with mouthfeel terms pertaining to viscosity, i.e., “thin/watery,”“buttery/fatty/ greasy/oily,”“coating/clinging,” and

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1992.tb00532.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACT.The problem of sensory measurement has been tackled using a wide range of methods, from sophisticated systems of scaling to simple ranking. This paper focuses on the problems arising from the fact that the units of sensory scales are frequently arbitrary. It looks at alternative methods of scale design and statistical analysis as a response to the problem and, in particular, introduces a novel combination of scale design and statistical analysis, which may be collectively described as a self‐adjusting scale method. The self‐adjusting scale method has particular appeal when there is little opportunity for the training of panelists in the use of a particular sensory scale and, though it was originally developed and evaluated in the context of laboratory assessment, may actually have its greatest application in the realm of consumer test

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1992.tb00533.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACT.The replication variance of individual stimulus evaluations and scale utilization across a panelist's stimulus profile are simultaneously employed to develop statistics for assessing performance of panelists. The approach provides opportunities for comparison of panelists to each other, determination of attributes for which panelist confusion is observed, isolation of stimuli presenting unstable properties, and engagement of influence weights (based on relative precision) in subsequent analyses of data. Although the methodology has been developed for applications involving sensory panelists, the statistical concepts may be extended to other data collection scenarios involving replicated determinations from bounded quantitative measurement scales.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1992.tb00534.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY