摘要:

ABSTRACTNonparametric models for sensory discrimination methods are developed. In these models, the relationship between the probability of a correct response, Pc, and the measures for sensory discriminability or sensory difference, p1and p2are given. On the basis of the models, different sensitivities for triadic tests were compared including 3‐AFC and triangle methods with the strong stimulus as the odd sample and with the weak stimulus as the odd sample. Predictions were made which can be tested experimentall

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00023.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTA table is provided for testing the significance of R‐index values. The use of the table is illustrated and the theory and assumptions behind the method are explaine

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00024.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTA battery of sensory tests is proposed to select potential descriptive panelists. This set of tests is flavor specific. Several abilities are examined: odor and taste recognition, odor memory, discrimination and descriptive capacities. A detailed example of such a battery to select a Camembert cheese descriptive panel is given. The objectives of each test are discussed. Stimuli are chosen to be consistent with the sensory properties which can be perceived in cheese. Score distributions demonstrate the discrimination among candidates for each test. Globally, results show the difficulty to find 20 panelists amongst about a hundred with good scores on each test. The panel leader has to choose the final criteria taking into account whether or not some abilities could be improved by training and whether weak capacities (small deficiencies) in some panel members could be compensated for by other subjects.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00025.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTShort‐time continuous conching of chocolate offers significant economic advantages over traditional long‐time batch methods. High‐shear continous mixers can affect conching in a matter of minutes as compared to hours for traditional systems. Milk chocolate conched in two twin‐screw, co‐rotating, continous mixers operating in series was compared by a variety of sensory methods to chocolate conched by a batch method. A significant difference (P<0.05) in flavor was found between chocolates conched at 60C by the continuous and batch methods, yet there was no preference for either chocolate. Chocolate conched by the batch method (23 h at 60C) had strongercaramelflavor (P<.10) than chocolate conched continuously, but there were no significant differences (P<.10) insweet, chocolateormilkflavor. In the continuous system,caramelflavor generally increased with conching temperature and residence time; although, at the highest temperature (95C) and the longest residence time (7.5 min)caramelflavor decreased. Increasing the temperature of continuous conching from 70 to 90C produced chocolate significantly (P<.10) more like chocolate conched in a batch system for 21.5

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00026.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTTaste intensity ratings are higher when many low‐intensity stimuli are presented than when many high‐intensity stimuli are presented. It is investigated whether similar contextual shifts occur for hedonic judgments.Experiment 1 assessed the perceived pleasantness of a heterogeneous stimulus set containing either a large number of quinine (unpleasant context) or sucrose (pleasant context) solutions. In Experiment 2 subjects made hedonic judgments for a set of sucrose solutions. They were classified pre‐experimentally as ‘sweet‐likers,’‘neutrals,’ or ‘sweet‐dislikers.’ Stimulus frequency distributions were positively or negatively skewed. In Experiment 1, hedonic ratings in the pleasant context were lower than those obtained in the unpleasant context. In Experiment 2, no effect of stimulus context was found.It is argued that contextual shifts in hedonic judgments are found only if the stimuli differ substantially along the hedonic dimension. In addition, the subject groups should be homogeneous with regard to preference rank orders, and should be sufficiently large to allow testing with adequ

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00027.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTAlthough menthol is a common ingredient in pharmaceutical and food products, its sensory properties have not been studied extensively. The objective of this study was to describe and compare the temporal properties of l‐ and d‐menthol. The cooling, burning, and bitterness of two menthol isomers (l‐, d‐) each at 0.01, 0.02, 0.04, 0.08% (w/v) in aqueous solution were evaluated by 11 trained panelists using time‐intensity methodology. The intensity of all three attributes were evaluated continuously from introduction of the sample into the mouth, through expectoration at 10 s, until the termination of the sensation. The l‐menthol samples had a greater maximum intensity and longer total duration of cooling and burning sensations than the d‐menthol samples. In addition, maximum intensity and total duration of cooling and burn increased with concentration. In contrast, the total duration of the burning sensation was only dependent upon concentration of the l‐isomer. Increasing menthol concentration significantly increased maximum intensity and total duration of bitterness f

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00028.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY