摘要:

ABSTRACT.This study dealt with the determination of the most preferred level of sugar in plain yoghurt. Twenty‐four consumers participated in 13 lab meals. The results of a rapid test, based on ideal relative‐rating were compared to the results of a consumption test, based on the amount of test product consumed, in order to assess if this rapid test predict actual consumption behavior. Linear regression of the ideal‐relative intensity ratings on logarithms of sucrose concentrations was used to estimate, for each subject, ideal‐point (i.e., sucrose level corresponding to a null distance from ideal) and slope (which accounts for tolerance) with a good reproducibility. The consumption tests revealed behavior which could not be related to the level of sugar for 30% of the subjects. Moreover, the most preferred level of sugar obtained with the rapid test was not always the most consumed. However, the two mean values of ideal level are close: 6.3% with ideal‐relative rating, and 7.5% with measurement of eaten quantity. Thus our experimentation underlines the interest of ideal‐relative rating as a good predictor of consumpti

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1991.tb00510.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACT.Different types of panelist by treatment interaction are explored to determine how they influence the outcomes of discrimination tests. The study compares the situations where panelists are considered as fixed or random effects over the range of most testing conditions for small panels (5–15 panelists) that replicate their judgements. Magnitude interaction and nonperceivers or nondiscriminators have minor effects on test outcomes. Cross‐over interaction increases the chances for a type II error, especially when panelists are considered as random effects. False discrimination increases the chances for a type I error when panelists are considered as fixed effects. Applications of methods to reduce the chances for these errors in the testing for differences among treatments are discus

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1991.tb00511.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACT.In this paper we discuss methods that can be used to evaluate the performance of sensory panels. In particular we concentrate on detection of variation within and among panelists. A systematic presentation of some simple, graphically oriented tools will be given. Interpretation aspects of the tools will be emphasized. The methods will be illustrated by computations from a sensory experiment based on 4 sausage products. The example demonstrates how the tools can be used to evaluate the reproducibility of the assessors and also how they can be used to detect different types of individual differences among the assessors.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1991.tb00512.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACT.Visual masking techniques are frequently used to prevent panelists from discriminating among samples on the basis of color differences, only. The purpose of the study was to determine if these conditions alter the responses of the judges. Raspberry gelatins sweetened with 9, 10, 14 and 16% sucrose, respectively, and lemonades sweetened with 8, 10, 12 and 14% sucrose, respectively, were rated for perceived sweetness intensity using four different visual masking conditions (red lights, red glasses, dyes and blindfolds) and a white light and clear glasses control condition. Most of the visual masking techniques did not significantly affect the sweetness scores for the gelatins or lemonades. The one exception was the dye condition for the lemonades where the color (turquoise) probably affected the results.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1991.tb00513.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACT.Aroma concentrates from Alphonso and Totapuri mango pulps were prepared and the aroma stripped pulps were concentrated two folds. Ready to serve beverages were prepared from fresh mango pulps and pulp concentrates by adding different levels of aroma concentrates. Sensory evaluation of beverages showed that in the case of Alphonso mango addition of 50%, 75% and 100% aroma concentrate gave comparable quality while with Totapuri only 50% level showed comparable quality.The aroma stripped pulp concentrates were canned as such and after mixing with 50% aroma concentrates and stored at 25 × 5°C. Aroma concentrates were bottled and stored at 2°C. At different intervals of storage, beverages were prepared and evaluated. The results showed that throughout the storage period, beverages prepared from mango concentrates to which 50% aroma was added before canning was superior to those prepared from aroma stripped canned pulp concentrates to which aroma was added at the time of preparation of beverage indicating the effect of mango pulp on aroma stabili

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1991.tb00514.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY