摘要:

ABSTRACTThis study examined the contributions of stimulus fat content and flavor volatiles to the perception of fat in a milk model system. The model system was formulated by adding bland vegetable oil (0%, 5%, or 10% w/v) and natural cream flavor (0%, 0.5% or 1% w/v) to a skim milk base. Panelists judged pairs of samples for similarity on the basis of three attributes (fat content, mouthcoating and thickness) and the results were analyzed using a multidimensional scaling procedure. Two‐dimensional solutions best represented the data. The stimulus spaces for fat content and mouthcoating were visually similar to each other and provided reasonable separation of the samples. Instrumental measures helped to define the underlying dimensions of the stimulus space for fat content. Dimension 1 related to texture and included the contributions of viscosity, and fat particle size and number distribution; dimension 2 related to flavor perception. The sample with a moderate fat content (5%) and the highest concentration of added cream flavor (1%) was perceived to be similar to the 10% fat samples with added flavor. Thus, the added flavor provided the sensation of higher fat content. These data suggest that flavor plays an important role in the preception of fat in dairy foods. A psychophysical model of fat perception in dairy foods is proposed which includes the contribution of viscosity, fat particle size and number distribution, and volatile flavor perception

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1996.tb00040.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe relationships among 13 aroma, flavor, mouthfeel and appearance variables for 18 soluble coffees were analyzed using flavor profiling. Three‐way ANOVA showed significant main effects for coffees and judges in all attributes. The data were submitted to principal component analyses (PCA) and cluster analysis (CA). Two sequential PCA were performed. The first PCA showed that flavor, bitterness and duration were the most important descriptors positively correlated with the first PC, while the variation in appearance properties dominated the second PC, negatively correlated with these attributes. Five attributes were eliminated and a subset of 8 variables was submitted to a second PCA. The meaning of the first two PC remained unchanged and, as expected, the total variation explained by the first four PC increased. Frequency of positive and negative judgments in both PC allowed to separate coffees into four categories.Confirming the choice of the variables, the CA revealed similar distribution of coffees into four clusters. Aroma, flavor and mouthfeel attributes seemed to play a more important role in the determination of clusters than the appearance variable

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1996.tb00041.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTTwenty judges performed a variety of chemosensory tasks in order to select the best scores to form a panel for coffee evaluation. An average of correct responses (P%), one‐way analysis of variance (ANOVA) and principal components analysis (PCA) were compared. The tests involved: ability to recognize the four basic tastes, identification and matching of odors, taste intensity evaluation and perception of small differences in taste. P% accounted for 71.17 ± 4.34% and 10 of the judges had scores greater than the final average. ANOVA and PCA resulted in 2 different panels consisting of 9 and 12 judges, respectively. The panel was composed by the nine panelists selected by the three methods. The other three panelists that were doubtful could improve to the point of acceptance with additional training. These methods should be used simultaneously to have more security in the acceptance or rejection of panelis

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1996.tb00042.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTAlthough extrusion is widely used for snack foods, there are few descriptive sensory analysis studies of extrudates. This study investigated the effects of potato granule type (flour or flakes), feed moisture content (16%, 18% and 20%) and addition of oil (0%, 2% and 4%) on sensory attributes of extrudates. Generalized Procrustes analysis (GPA) and Principal Component analysis (PCA) were used to describe the relationship among the sensory attributes. Additionally, GPA described the relationship between selected sensory and physical variables. Feed moisture content, as a primary factor, and added oil, as the secondary, affected the puff characteristics. High feed moisture puffs were high in hardness and chewiness, whereas low moisture ones were high in brownness, burnt flavor and fracturability. Added oil changed sensory expansion with relation to low feed moisture. Using GPA, physical properties related to appearance, color and texture were matched with corresponding sensory attributes.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1996.tb00043.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTSensory research on kiwifruit has shown that specific sugars and acids, and volatile flavor compounds have causative effects on “sweet” and “acid” aroma and flavor attributes. New Zealand consumers (n = 162) assessed the perceived flavor intensity and acceptability of three volatile flavor compounds (ethyl butanoate, E‐2‐hexenal and hexanal) at varying levels in a model base solution. Increasing levels of ethyl butanoate positively affected all the acceptability attributes (“overall liking,”“liking of aroma,”“liking of flavor”) as well as increased the perceived intensity of “kiwifruit aroma” and “kiwifruit flavor.” Increasing levels of E‐2‐hexenal negatively affected all the acceptability attributes but increased the perceived intensity of “kiwifruit aroma” and “acid flavor.” An increase in hexanal increased perceived intensity of “kiwifruit aroma.” Ethyl butanoate and E‐2‐hexenel at the levels tested had the most prominent effects on consumer perceived in

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1996.tb00044.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY